Four Seasons Hotel Miami Welcomes Celebrated Chef Nina Compton and Her Restaurant Compère Lapin for a Monthlong Culinary Residency

Four Seasons Hotel Miami is set to ignite the city's culinary scene as it welcomes James Beard Award-winning Chef Nina Compton and her highly acclaimed restaurant Compère Lapin for a monthlong residency beginning Thursday, April 18, 2024.

After living in New York and Miami, Chef Compton fell in love with New Orleans, where she opened her first restaurant Compère Lapin, garnering critical acclaim for her one-of-a-kind culinary style. Winner of the 2018 James Beard “Best Chef: South” and semi-finalist for 2023 James Beard “Outstanding Chef,” Compton’s approach to cuisine is inventive, seamlessly blending the flavours of her Caribbean roots, her French culinary training and extensive experience with Italian cuisine.

As Compton returns to Miami, Compère Lapin at Four Seasons will be her creative playground to craft culinary experiences that meld the flavours of her Caribbean upbringing and love for French and Italian cuisine, while highlighting Miami’s vibrant influence.

“Miami holds a special place in my heart and my time there was instrumental in my growth as a Chef,” says Compton, who first appeared on the national culinary map during her high-profile stint as Chef de Cuisine of Scarpetta by Scott Conant. “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.”

Offering a taste for lunch and distinct full dinner menu, Compère Lapin at Four Seasons will be a lively dining destination in a rooftop indoor-outdoor setting above Brickell. Starter highlights include Hamachi Crudo prepared with Passion Fruit and Yuca; Tuna Tartare served with Crispy Dasheen Chips; Florida Stone Crabs accented with Spicy Mustard as well as an impressive Seafood Tower; and a Caribbean Chopped Salad sure to become a high noon favourite. Signature entrées feature Compton’s famous Fried Chicken with Coconut Grits and Pickles; Blackened Lobster served with Maque Choux; and Whole Roasted Striped Bass prepared with Papaya and Soft Herbs. For dessert, guests can indulge in Coconut Tres Leches with Guava Sorbet; Mango Crème Brulée; and St. Lucian Chocolate Cake with Passion Fruit Ice Cream.

The beverage program will feature an extensive wine list perfectly paired to Compton’s creations. Before dinner, or after, the social setting of the bar and the outdoor terrace will showcase a lineup of brilliant and flavourful cocktails unique to the residency created by mixologist Rick Powanda, such as A Night at the Oloffson with Clairin Le Rocher Haitian Rum, Passion Fruit and Ginger Syrup and Fresh Lime; and Tropical Vesper Riff with Coconut Infused Gin, Pineapple Infused Vodka, Cocchi Americano, Velvet Falernum and a Lime Peel.

Compère Lapin by Nina Compton at Four Seasons Hotel Miami will be open daily for lunch from 12:00 noon to 3:00 pm and dinner from 6:00 to 10:00 pm. Reservations are available from April 18 to May 19, 2024 and can be made via OpenTable or by calling +1 305 381 3024.