Allen Susser is a celebrated American Chef who helped define New World cuisine by blending Caribbean, Latin American, and modern American flavors into vibrant, ingredient driven dishes that highlight sustainability and regional producers.
Born in Brooklyn in 1956, Susser rose through formal hospitality education and built a career in Florida, opening Chef Allen's in Aventura in 1986. He is an award winning author, consultant, and advocate for food access and sustainable seafood.
Allen Susser's Formal Culinary Training
Allen Susser began his formal education in culinary and hospitality management at New York City Technical College's Restaurant Management School, graduating at the top of his class in 1976. He continued his studies at Florida International University, earning a Bachelor's Degree in Hospitality with honors in 1978.
Susser's academic excellence earned him recognition including the Ward Arbury Award and later the Alumni of the Year honor from FIU. He has also received an honorary Doctorate of Culinary Arts from Johnson & Wales University in recognition of his contributions to the culinary world.
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Allen Susser Restaurants & Businesses
In 1986 Susser opened his flagship restaurant, Chef Allen's, in Aventura, Florida. The restaurant showcased his New World approach and helped establish him as a leading voice in Floridian cuisine.
- Chef Allen's (1986) - The flagship restaurant in Aventura that introduced Susser's fusion of Caribbean, Latin and modern American flavors to a broad audience.
- Chef Allen's Consulting (2000) - A boutique consulting firm providing culinary strategy, menu development and brand collaboration services to the hospitality and food industries.
- Consulting Chef Roles - Susser has acted as Consulting Chef for hospitality properties such as Jade Mountain Resort in St. Lucia, helping shape their Caribbean culinary identity.
Through his restaurants and consulting work, Susser has partnered with brands and institutions to bring his culinary perspective to broader audiences while maintaining a focus on local ingredients and sustainability.
Allen Susser's Other Ventures
Beyond restaurants, Susser expanded his influence through books, partnerships, and advocacy.
- Cookbooks: Susser authored several influential titles including New World Cuisine and Cookery (1995), The Great Citrus Book (1997), The Great Mango Book (2001), Green Fig & Lionfish: Sustainable Caribbean Cooking (2019), and Jade Mountain Gastronomy (2020).
- Brand and Industry Work: His consulting and collaboration clients have included American Airlines, KitchenAid, McCormick Spice, Kraft and Sunkist, among others.
- Advocacy and Ambassadorship: Susser has served as a spokesperson for the National Mango Board and as a Culinary Ambassador for the Monterey Bay Aquarium's Sustainable Seafood Watch program.
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Allen Susser Awards and Accolades
Susser's culinary achievements have been recognized by peers and institutions alike.
- James Beard Foundation: Best Chef, Southeast region (1994).
- Food & Wine: Named one of the Best 10 Chefs in America (1991).
- Press Recognition: The New York Times praised his role in shaping Floridian cooking, dubbing him a pioneer of New Floridian cuisine.
- Academic Honors: Honorary Doctorate of Culinary Arts from Johnson & Wales University and multiple awards from Florida International University.
- Lifetime Honors: Lifetime Achievement recognition from Slow Food USA for supporting local producers and sustainable food systems.
Allen Susser Personal Life
Allen Susser was born December 25, 1956, in Brooklyn, New York, and grew up in a household where food and family traditions were central. Those early influences shaped his respect for ingredients and the social role of food.
Susser balances a career in restaurants, consulting and publishing with deep community engagement. He has led initiatives to fight childhood hunger and to support local farmers and food artisans, most notably through partnerships with Share Our Strength and No Kid Hungry efforts in Miami.
Allen Susser Family and Friends
Family meals and cultural traditions informed Susser's palate from a young age. He often credits his early home life for instilling a lifelong curiosity about regional flavors and a commitment to sharing food as a way of bringing people together.
Throughout his career Susser has collaborated with chefs, farmers and culinary organizations, building a network of colleagues who share his focus on sustainability and community.
Allen Susser Chef Profile: Conclusion
Allen Susser is a seminal figure in New World cuisine whose fusion of Caribbean and Latin influences with modern American technique helped redefine regional dining in Florida and beyond. His cookbooks, consulting work and advocacy for sustainable seafood and food access have extended his impact far beyond his restaurants.
As a Chef, author and community leader, Susser has left an enduring legacy of flavor driven cooking, respect for ingredients and commitment to feeding and educating communities. His career demonstrates how culinary creativity and civic responsibility can advance the broader food landscape.
| Born | December 25, 1956, Brooklyn, New York |
|---|---|
| Education | New York City Technical College Restaurant Management School; B.S. Hospitality, Florida International University |
| Flagship Restaurant | Chef Allen's, Aventura, Florida (opened 1986) |
| Notable Awards | James Beard Best Chef Southeast 1994; Food & Wine Best 10 Chefs 1991; Slow Food USA Lifetime Achievement |
| Notable Books | New World Cuisine and Cookery, The Great Citrus Book, The Great Mango Book, Green Fig & Lionfish |
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