Chef Biography
Allen Susser was born in Brooklyn, NY on Christmas Day in 1956 and grew up in a family of food lovers. By 1976, he finished the NYC Tech College Restaurant Management School and went on to get his BS degree at the Florida International University and graduated in 1981 at Le Cordon Bleu in Paris. He then worked in the kitchens at Le Bristol Hotel in Paris, Le Cirque in NYC and finally ending up at the Turnberry Yacht Club in Aventura, FL until 1985. In 1986 he opened Chef Allen’s in North Miami where he picked up award after award.
Great Chefs taped Allen in November 1998 for their Great Chefs of America series. In late 1999, Chef Susser flew down to the Great Chefs Villa on St Croix, USVI to film several Caribbean dishes for the Weber Grills/Great Chefs Grill Out special. In 1994 he won the James Beard Best Chef Award and 25 years later, decided to close the restaurant when the lease was up in mid-2011.
Today, Chef Allen consults from his home in Hollywood, Florida.
Recipes
Grapefruit Pork Chops with Toasted Cumin and Black Bean Hummus
Serving: 4 Print Grapefruit Pork Chops with Toasted Cumin and Black Bean Hummus By Great Chefs November 18, 2015 This flavor profile reaches into Cuba for its roots, but has a decidedly contemporary zing. Almost any citrus can be used for infusing flavor into peppercorns. Likewise, the orange oil can be made with almost any […]
Tamarind and Chili Barbecued Rack of Lamb with Spicy Caribbean Ratatouille
Serving: 6 Print Tamarind and Chili Barbecued Rack of Lamb with Spicy Caribbean Ratatouille By Great Chefs November 17, 2015 Spicy and redolent with strong tropical flavors, lamb is treated to both a rub and a basting sauce. Chef Allen’s genius shows with his take on traditional ratatouille, transformed by his clever use of South […]
Brioche Pain Perdu with Orange-Balsamic Syrup
Serving: 8 Print Brioche Pain Perdu with Orange-Balsamic Syrup By Great Chefs November 9, 2015 Pain perdu means “lost bread” — “lost,” or stale bread that has been saved by using it to make what Americans know as French toast. In this sublime dessert, which the chef adapted from his mother’s recipe, the custard mixture […]
Stone Crab Cobbler with Coconut Milk, Chilies, Key Lime, and Coriander
Serving: 6 Print Stone Crab Cobbler with Coconut Milk, Chilies, Key Lime, and Coriander By Great Chefs November 9, 2015 Whether prepared as a single cobbler or small individual cobblers, Allen Susser’s South Florida specialties pack heat with hot pepper bits, ginger, and curry. Other regional crabs may be used; shrimp could also be substituted. […]
Roast Bahamian Lobster with Chili, Saffron, Vanilla, and Rum
Serving: 6 Print Roast Bahamian Lobster with Chili, Saffron, Vanilla, and Rum By Great Chefs November 9, 2015 Bahamian lobsters, unlike their northern kin, have no claws. Either type of lobster will work in this recipe, in which Caribbean cooking establishes a beachhead in South Florida. Ingredients Green Papaya Slaw Green Papaya – 1 medium […]
Roasted Pompano and Red Bean Ragout
Serving: 4 Print Roasted Pompano and Red Bean Ragout By Great Chefs October 4, 2015 Pompano is one of the most delicious members of the Jack family of saltwater fish,which includes amberjack, permit, and yellowtail. It ranges in size from 1 to 3 pounds and has firm, sweet flesh. In this presentation Chef Susser bakes […]
Chocolate Cakelette with Curacao
Serving: 6 Print Chocolate Cakelette with Curacao By Great Chefs September 28, 2015 Nothing is subtle at Chef Allen’s, where Allen Susser combines brilliant tastes from Florida and the islands of the Caribbean into vibrant, colorful dishes bursting with flavor. His nearly-flourless chocolate cakelette is a fudgy soft cake laced with orange zest and Curacao. […]
Sesame-Mustard Seed-crusted Tuna with Blood Orange and Watercress
Serving: 6 Print Sesame-Mustard Seed-crusted Tuna with Blood Orange and Watercress By Great Chefs September 15, 2015 Chef Allen Susser revels in the abundant fresh ingredients in south Florida. His enthusiasm for citrus has spilled over into a whole cookbook. For this appetizer, he coats tuna medallions with a mixture that includes lemon zest, and […]
Restaurant Information
Address: 3389 Sheridan St suite 557 Hollywood FL 33021
Phone: 305.528.3700