Susser graduated in 1976 at the New York City Technical College with incredibly high honors and a degree in Restaurant Management. He then proceeded to take up Hospitality in Florida International University, where he once again received high honors including the Ward Arbury Award.
In the years that followed, Susser found himself pursuing timeless culinary techniques from several opportunities that allowed him to experiment and expand his knowledge, skills and vision. He finally achieved his aspirations through his tenure in the state-of-the-art kitchens of Le Cirque Restaurant and Le Bristol Hotel in New York City.
As he grew old and matured, Susser’s culinary flair, individual style and confidence became apparent and it did not take long for the restaurant industry to take notice. Realizing his potentials, Susser chose Miami, Florida, to blaze a trail with his own signature techniques and establish his career. He identified with the region’s natural resources and immediately utilized it as its wellspring of distinct culinary combinations and masterpieces. One of his most remarkable innovations was juxtaposing tropical fruits and fresh local fish.
Applying his trainings and techniques, Susser created the culinary essence of his region and soon rendered refreshing, stimulating and satisfying dishes that became known as the New World Cuisine. Up to this very day, Susser continues to cook his innovative signature cuisine and has expanded beyond his adopted region to include Modern America, Latin America and Caribbean influences.