One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. After 15 years of cooking some of the city’s favorite Italian cuisine, he opened Scarpetta in New York in 2008. Scarpetta received rave critical reviews, an enthusiastic following and established Conant as one of the country’s preeminent Italian chefs.

In November 2008, Conant opened Scarpetta in Miami Beach at the newly renovated Fontainebleau resort, which went on to receive a four-star review from The Miami Herald, the highest rating possible. Both Scarpetta locations were included in the 2009 “50 Best New U.S. Restaurants” feature in Travel + Leisure magazine. In October 2010, Conant opened Scarpetta at Montage Beverly Hills followed by a fifth location and D.O.C.G. Enoteca, a new wine bar, at The Cosmopolitan of Las Vegas, which opened in December 2010.


Chef Marlon Rambaran brings more than 15 years’ experience in fine dining to Scarpetta, Fontainebleau Miami Beach’s signature Italian restaurant. A graduate with a Culinary Degree from the Academy of Culinary Arts in Mays Landing, New Jersey, Rambaran has been part of the Fontainebleau Miami Beach food & beverage team since October 2013, joining the team as senior sous chef of Gotham Steak, the hotel’s previous steakhouse. 

A dedicated culinary professional, Rambaran sports an impressive resume of bold-faced names, having worked with some of the world’s top toques. Beyond stages at Le Cirque and Tallievent, he served as saucier and sous chef at the renowned Le Bec Fin in Philadelphia, PA; chef tournant at Restaurant Daniel, acclaimed chef Daniel Boulud’s iconic Manhattan restaurant and served as executive sous chef under chef/owner David Burke at both David Burke Townhouse and David Burke Fishtail. Though classically trained and very comfortable in a fine dining kitchen, Chef Rambaran is no stranger to high-volume kitchens, having served as executive chef from February 2009 to December 2012 of the Marathon Grill Restaurant Group in Philadelphia, during which time he developed and implemented central commissary kitchens for a family of restaurants and lead a team of more than 100. Knowing how to manage a large staff, and expertly handling the needs of a high-volume kitchen will serve Rambaran well in his new role at Scarpetta, one of South Florida’s most well-reviewed and busiest fine dining destinations. 


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