Chef Allen Susser is a James Beard Awardwinning Chef. He has a passionate commitment to local fresh ingredients. The New York Timescalled Allen the “Ponce De Leon of New Florida cooking”. His landmark restaurant changed the way people ate in Miami forever, and effected how we all eat today. Food & Winemagazine named Chef Allen "One of the Best 10 Chefs in America".
Chef Allen’s Consultingis a boutique sustainable restaurant and hospitality consulting firm - providing strategic initiative, culinary resources, and innovative direction for the industry. One of his current projects is pioneering chocolate in St Lucia, West Indies. His Emerald Estate Vintage Chocolateis a bean to bar authentically hand-crafted organic Chocolate.
Chef Allen is the Culinary Director for the Cafes at Books & Books. He was recently recognized by Slow Foodswith a Lifetime Achievement Award for his commitment to working with local famers and food artisans. Susser is a spokesman for the National Mango Boardand is a Culinary Ambassador for the Monterey Bay Aquariumfor its sustainable seafood watch. He received an honorary Doctor of Culinary Arts from Johnson and Wales University. And received the President's Award for community service from Florida International University. 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). And his latest book Green Fig & Lionfish, Sustainable Caribbean Cooking
( Mango Press, 2020)