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Timon Balloo is a 3x James Beard nominated chef and has been named one of the 16 most influential black chefs in the United States by The New York Times

The culinary heart of Chef Timon Balloo’s food draws from a broad range of global flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today. 


Balloo has garnered an out pour of national distinctions from being recognized by the New York Times as one of the “16 Most Influential Black Chefs in America” to 2020 James Beard Nomination for “Best Chef South” and becoming the 2020 recipient of the Johnson and Wales Honorary Doctorate of Culinary Arts.


Balloo can be found at the newly launched The Katherine Fort Lauderdale. This unit marks the most important core mission statements of Chef Balloo great hospitality, family and amazing food. Already buzzing the numerous accolades (Best New Restaurant, Miami New Times / Best Chef South Semi Finalist James Beard Foundation) Balloo’s enthusiasm and accomplishments are a testament to the passion and love he has for this industry and will continue Chef Balloo’s culinary story that celebrates culture, food and flavor while bringing together what inspires him at the core.

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