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Allen Susser is a winner of the prestigious James Beard Award. His personal culinary viewpoint has been established since 1986 upon opening Chef Allen’s as chef/owner of his groundbreaking Miami restaurant. The New York Times called Allen the “Ponce De Leon of New Florida cooking”. Chef Allen’s cuisine is fresh and flavorful, like a tropical vacation on a plate. Food & Wine magazine named Chef Allen “One of the Best 10 Chefs in America”. 

In 2000 Allen launched Chef Allen’s Consulting a boutique restaurant and hospitality consulting firm – providing strategic initiative, culinary resources, and innovative direction for the industry.  Allen has consulted for American Airlines, Kitchen Aid, Fairchild Tropical Gardens, McCormick Spice, Kraft and Sunkist. In 2008 was named consulting chef for Jade Mountain Resort and in 2010 added Anse Chastanet Resort also on St Lucia in the West Indies.  

Chef Allen Susser is pioneering micro- batch chocolate making in St Lucia.  His Emerald Estate Vintage Chocolate is authentically hand crafting small batches of estate grown cacao beans, slow roasted and stone ground. The Chocolate is to savor, with intense, aromatic flavor and deep chocolate taste. The organically grown cocoa beans are from the Emerald Estate on the volcanic hillsides by the edge of the rain forest. Established in 2011, Emerald Estate Vintage Chocolate is Bean to Bar single estate boutique chocolate. 

He currently directs and oversees all three locations of The Cafe at Books & Books in Coral Gables, on Lincoln Road in Miami Beach and the newest at the Arsht Center for the Performing Arts in Miami. Chef Allen’s has a passionate commitment to local fresh ingredients.  It can be best described as Fooding: cooking and eating with feeling.   

Susser is currently the spokesman for the National Mango Board and is a Culinary Ambassador for the Monterey Bay Aquarium for its sustainable seafood watch. He received an honorary Doctorate of Culinary Arts from Johnson and Wales University. And received the President’s Award for community service from Florida International University. Allen was recognized as Chef of the Year for Share Our Strength and later was honored nationally as Humanitarian of the Year by Share Our Strength for his commitment to End Childhood Hunger. He is currently active on the Board of Feeding South Florida. Susser is an advisory member of the James Beard Foundation. He is the original author of New World Cuisine and Cookery (Doubleday, 1995), The Great Citrus Book (Ten Speed Press, 1997) and The Great Mango Book, (Ten Speed Press, 2001). 

More about Allen Susser

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