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 DE CUISINE NINA COMPTON
A graduate of The Culinary Institute of America (2001) in Hyde Park, Nina began her professional journey at Daniel in New York City, working and learning alongside Daniel Boulud and Alex Lee. After moving to Miami, she had the privilege of working alongside South Florida’s top toques including Norman Van Aken at Norman’s and Philippe Ruiz at Palme d’Or. Eventually, Chef Compton was recruited to Casa Casuarina, a private club and intimate boutique hotel in Miami Beach where she rose from Sous Chef to Executive Chef of the exclusive, highly-acclaimed restaurant.
The excitement behind the renovation of the famed Fontainebleau Miami Beach in 2008, combined with the chance to work with Scott Conant at Scarpetta, lured Chef Compton to the iconic property where she joined the pre-opening team as Sous Chef. For over three years she continued to excel as a chef, becoming a key member of Scarpetta’s culinary team. Chef Compton takes the lead role in the Scarpetta kitchen, introducing new items to the menu while maintaining the restaurant’s high standards and four star rating.