Chef Timon Balloo was born to Chinese and Trinidadian parents. His scrapbook of memories leads with days on the farm, ethnic recipes, and a favorite pastime of watching the PBS show Yan Can Cook. Little did he know then that he would soon be on the fast track to a James Beard Foundation “Best New Restaurant” nomination. This and a host of other accolades continue to reflect his dedication to the seasonal, local ingredients that fuel his daily inspirations taken from the market’s freshest offerings.
In 1998, Balloo began his official journey toward a stellar culinary career. Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole under the French Master, Chef Dominique Michou. Balloo honed his classical culinary training skills by working his way up from entremetier comis (hot line) to patisserie comis. Of that time, Balloo recalls: “The vegetables and animals would often come straight from the farm. It wasn’t unusual for us to have to skin and pluck the next dish… now that was farm-to-table cooking!”
An effervescent and vital member of the Samba Brands Management (SBM) family for over ten years, Dana Riccobono ensures that the highest quality services are delivered to SUGARCANE raw bar grill guests every day and night.
Dana’s journey to her role as SBM senior executive can be traced back to a local trattoria in her hometown of Orangeburg, NY in Rockland County. Her experience as a server and manager there paved the way for a career at the Grand Hyatt in Manhattan. One of Manhattan’s busiest midtown hotels, she moved from cocktail lounge floor manager to a key manager of the location’s upscale steak house. A stint at the world-renowned Rainbow Room followed.
While most chef bios cite culinary inspiration from a wise grandmother or celebrity chef, Chef Ryan Primo Nuqui’s is much more ethereal. The Hawaiian-born Chef simply says, “My heart wanted to do it” – an apt reflection of Nuqui’s spiritual connectivity to cooking.
As Executive Chef, SUGARCANE raw bar grill Las Vegas, Nuqui is charged with helping to open the first location of the beloved brand beyond its home in Miami. With a blend of both operational and culinary expertise, passion for global cooking, and deep roots in Las Vegas, Nuqui is the perfect choice to support SUGARCANE raw bar grill Executive Chef & Partner Timon Balloo in opening the new location.