Chef Timon Balloo Readies Sugarcane at VENETIAN

Since opening in 2010, Sugarcane has turned into one of the coolest places to eat in Miami. Its multi-ethnic cuisine and dynamic range—from crudos and raw seafood to smoky meats from a robata grill and a whole roasted chicken with truffle fingerling potatoes—plus a festive vibe have proven the perfect fit for its original location. Now it’s coming to Vegas, with its opening just around the corner.

The Las Vegas Weekly caught up with executive chef Timon Balloo in the final weeks before Sugarcane’s debut at Venetian, planned for early November.

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