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Chef Allen’s Style of Cuisine


Chef Allen’s reputation has been built primarily on New World Cuisines and unwavering attention to service.  In recent years Chef Allen has delivered a combination of directions including French, Caribbean, and Latin influences.

He has always been proactive and diligent in trends and strong culinary ideas.  At his Aventura restaurant, he has changed the way South Florida dines.

He is again cutting new ground in cuisine, service, and style.  Chef Allen once again will lead the South Florida Epicurean trend, to generate new interest while sustaining existing success.  But more importantly, to challenge the standards with new ideas and directions.

 “My cross - cultural tropical cuisine, which began with New World Cuisine more that 15 years ago, has been and continues to evolve. My vision of what the future holds is a culinary fusion of cultures that share similar landscapes. The cuisines derived from the Caribbean, Latin America, the Pacific Rim and the tropical Mediterranean are ideal for fusion in a sweet, spicy and aromatic harmony. Together they marry well, each offering a diverse spice box full of exotic flavors. My new Palm Tree Cuisine is fresh and flavorful, like a tropical vacation on a plate.”

 ~ Chef Allen Susser

Cuisine:  Creative and innovative cooking has always been a long –standing trademark of Chef Allen's.  His cuisine encompasses the foods, cultures and techniques from our world village of the Mediterranean, the Americas, Latin America and the Caribbean.  These broad, diverse flavors and techniques share a common thread in Chef Allen’s hands.  That is his careful, deliberate and knowledgeable approach to the fusion of their exotic spices and ingredients. 

Philosophy and food are inseparable:  simple, direct and powerful!

 Some of Chef Allen’s accomplishments include:

  • #1 Restaurant for food in Miami according to ZAGAT Guide 2005, 2004, 2003 and 2002.
  • Florida Trend Magazine Hall of Fame, 2002.
  • Mobil Four Star For Outstanding Achievement in Service, Elegance and Quality, 2002.
  • Gourmet Magazine Top Table in South Florida 2000.
  • Honorary Doctorate of Culinary Arts from Johnson & Wales University.
  • On the National Board of Directors of the American Institute of Wine and Food.
  • On the National Advisory Board of the James Beard Foundation.
  • Author of “New World Cuisine and Cookery,” published by Doubleday, 1995.
  • Author of The Great Citrus Book”, and poster published by Ten Speed Press, 1997.
  • Author of The Great Mango Book”, published by Ten Speed Press, 2001. 
  • Florida Trend Magazine, ”Golden Spoon” awarded 10 years.
  • James Beard Foundation, Best Chef, South Eastern region, 1994.
  • Induction into the Nation’s Restaurant News Hall of Fame in 1994.
  • One of Food and Wine Magazines Best Chefs of the Year, 1991.
  • Chairperson for 15 years of Miami’s SOS Taste of the Nation event for hunger relief.
  • Guest lecturer at culinary, professional organizations and food companies worldwide.  
  • Florida’s culinary ambassador at numerous events through out the country & world. 
  • Recognition by Williams-Sonoma as one of their 1998 Great American Chefs, for his positive influence and singular contributions to the home cook.
  • New World Foods line of gourmet condiments, spices and products.

Inspired by his passion and creativity with food Chef Allen continues to be one of the leaders in shaping the American palate.