Nina Compton Compère Lapin Chef Winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017" St. Lucia

Chef Nina Compton was born and raised in beautiful St. Lucia, the daughter of the Prime Minister.

After attending secondary school in the U.K., Compton decided she wanted to study to become a chef, and so she headed to NYC to attend the Culinary Institute of America. Compton graduated in 2001 and quickly launched her professional culinary career at one of the city’s most prestigious French kitchens, Daniel.

Compton went on to hone her craft and build a reputation at the likes of Fontainebleau Miami Beach, where she worked her way up from Sous Chef to Chef de Cuisine. After competing on Season 11 of BRAVO’s acclaimed cooking competition show, “Top Chef,” where she placed as a finalist and was voted “fan favorite,” Compton moved to New Orleans to open her flagship restaurant, Compère Lapin.

Compton was named a “Best New Chef” in 2017 by Food and Wine, and In 2018, she won the acclaimed James Beard Award for “Best Chef: South.” Both Compère Lapin and Compton’s second restaurant, Bywater American Bistro, have received critical acclaim and national accolades.

Recreate Chef Nina's recipes with her favorite Regalis ingredients. 

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Best Afghani Red Saffron (iso. 265+) photos by Regalis Foods - item 1
Afghani Red Saffron (iso. 265+)

This exceptionally bright and aromatic saffron comes from Herat, Afghanistan, home of Heray Spice’s founder, Mohammad Salehi. Mohammed started this project in 2017, after years of working as a US Army interpreter in Afghanistan before relocating to Chicago, in a program specifically for individuals who had risked their lives in support of anti-Taliban efforts. Determined to sustain a valuable and impactful relationship with his homeland and to showcase its potential for phenomenal products, Mohammed organized a collective of several farmers around the production of the world’s finest saffron. In the four years since its inception, Heray has increased its farmer membership almost tenfold, weathered wildly complex and precarious positioning with the return of the Taliban, and nonetheless followed through on its mission — help farmers, support children’s education in Herat, and introduce western chefs and kitchens to an incredible product. 

Making all of this happen is neither simple nor straightforward, but in any interview you’ll find with Mohammad, he states unambiguously that he views Heray foremost as a vehicle for impact, and secondarily as a traditional “business.” 10% of the company’s profits go directly toward educational non-profits in Herat, and the farmers and seasonal workers who actively farm the flowers and harvest the saffron are paid 30 - 50% more than the national standard. In addition to upholding the company’s impact aspirations, these measures are necessary in order to incentivize farmers to stick with saffron, despite it being more tedious and less profitable in the short-term than opium. However, if done well and targeted to a strong market, saffron will outperform opium after its second year, rewarding both the company’s investments and the farmers’ commitments. 

from $45.00