Nina Compton

Nina Compton is a Saint Lucian-American chef and restaurateur known for her work in Caribbean cuisine and her influence on the American culinary scene. After completing high school in the United Kingdom, Compton graduated from the Culinary Institute of America in Hyde Park, New York. Her first position after culinary school was at Daniel, working alongside chef and restaurateur Daniel Boulud, an experience she credits as invaluable to her career.

Compton further developed her culinary skills in Miami, working with chef Philippe Ruiz at Palme d'Or at the Biltmore Hotel and with James Beard Award-winning chefs Norman Van Aken at Norman's and Scott Conant at Scarpetta at the Fontainebleau Hotel.

Compton gained national attention as the runner-up and fan favorite on Bravo's "Top Chef" Season 11, where her culinary repertoire highlighted Caribbean flavors. Her appearance on the show helped bring attention to St. Lucia and Caribbean cuisine in fine dining. She later returned to "Top Chef" as a guest judge during seasons 16 and 18, as well as on "Top Chef: Family Style" and "Top Chef: Destination Canada."

Compton opened Compère Lapin in New Orleans' Central Business District, serving Caribbean-style cuisine that blends her Caribbean upbringing with French and Italian influences, while highlighting Gulf Coast and Louisiana ingredients. Compère Lapin received critical acclaim, including recognition from The New York Times, and was named "Best New Restaurant" by both New Orleans Magazine and The Times-Picayune. Compton also opened Bywater American Bistro in New Orleans and Nina's Creole Cottage, a quick-service restaurant located in Caesars New Orleans' celebrity chef food hall.

Compton was named Best New Chef by Food & Wine magazine and won the James Beard Award for Best Chef: South, becoming the first Black woman to receive the honor. She was also a semi-finalist for the James Beard Outstanding Chef award. As a culinary ambassador for Saint Lucia, Compton promotes the island's food traditions globally and advocates for increased representation of women and Black chefs in the restaurant industry.

Compton is the author of "Kwéyòl / Creole: Recipes, Stories and Tings from a St. Lucian's Chef Journey" (Penguin Random House), which explores her culinary journey from St. Lucia to Jamaica, Miami, and New Orleans. Through her work in restaurants, television, and publishing, Compton continues to shape the conversation around Caribbean cuisine and culinary diversity.