Renowned James Beard Award-winning Chef Nina Compton returns to South Florida with her celebrated New Orleans restaurant, Compère Lapin, for a monthlong residency at Miami’s iconic Four Seasons Hotel, April 18 – May 19.
Originally from St. Lucia, Compton began her gastronomic journey at the Culinary Institute of America in New York. In 2001, she jumpstarted her career at the Michelin-starred restaurant Daniel alongside Chef Daniel Boulud, followed by a stint in South Florida where she collaborated with celebrity chefs and restaurateurs like Chef Norman Van Aken at Norman’s, Chef Philippe Ruiz at Biltmore Hotel’s Palm d’Or and Chef Scott Conant at Fontainebleau Miami Beach’s Scarpetta.
It was in New Orleans where Compton found her culinary home. After filming Bravo’s “Top Chef Season 11: New Orleans,” Compton settled in the city and, in 2015, opened Compère Lapin, her inaugural restaurant, where she received accolades such as Food & Wine’s “Best New Chefs” in 2017, James Beard’s “Best Chef: South” in 2018 and semifinalist for James Beard’s “Outstanding Chef” in 2023.
The pop-up of Compère Lapin at Four Seasons Hotel will serve as Compton’s creative playground, showcasing her unique blend of Caribbean, French and Italian flavors while highlighting Miami’s vibrant influences.
“Miami holds a special place in my heart and my time there was instrumental in my growth as a Chef,” says Compton on the hotel website. “The opportunity to come back to a city I know so well and adore was kismet and to do it with a brand like Four Seasons is a dream. I’m excited to be back and look forward to reconnecting with friends and family, colleagues and fans.”
Compton’s residency aligns perfectly with Miami’s Spring weather, allowing diners to savor her inventive cuisine in a rooftop indoor-outdoor setting paired with breathtaking views of Brickell’s city skyline.
Menu items include starters like Hamachi Crudo (with Passion Fruit and Yuca), Tuna Tartare (with Crispy Dasheen Chips), Florida Stone Crabs (with Spicy Aioli and Charred Lime) and an impressive Seafood Tower with Poached Shrimp, Lobster Tail, Florida Stone Crab and Chilled Oysters.
Signature entrées feature Compton’s famous Fried Chicken (with Coconut Grits and Pickles), Blackened Lobster (with Maque Choux) and Whole Roasted Striped Bass (with Papaya and Soft Herbs). Those with a sweet tooth can indulge in Coconut Tres Leches (with Guava Sorbet), Mango Crème Brûlée and the St. Lucian Chocolate Cake with Passion Fruit Ice Cream for dessert.
Complementing the cuisine is a beverage program boasting an extensive wine list and a selection of flavorful cocktails crafted by mixologist Rick Powanda. Highlights include A Night at the Oloffson (Clairin Le Rocher Haitian Rum, Passion Fruit, Ginger Syrup and Fresh Lime) and Tropical Vesper Riff (Coconut Infused Gin, Pineapple Infused Vodka, Cocchi Americano, Velvet Falernum and Lime Peel).
Compère Lapin at Four Seasons Hotel is open every day until May 19, serving lunch from noon to 3 p.m. and dinner from 6:00 p.m. to 1:00 a.m.
For more information, visit fourseasons.com.
Chef Nina Compton