A Quickie With Scott Conant
Bringing his culinary artistry to the Caribbean
When Miami OG locals like myself refer to “the good ole’ days,” we think back to the times when Chef Scott Conant ruled the roost in the local Italian culinary space. Fast forward, this ravishing gent with a personality that lights up a room (who also just so happens to be celebrated as one of America’s most influential culinary voices) is bringing Leola to Baha Mar in the Bahamas.
“It was the most perfect location,” he explains, “because all of my customers from Miami visit the Bahamas so often, so aside from being convenient, it’s amazing to see guests throughout the past four decades visit me with their ever-growing families.”
A two-time James Beard Award-winning chef, Conant first rose to prominence with his acclaimed New York restaurant L’Impero, followed by a series of successful concepts including Scarpetta, Cellaio, and Mora Italian. His signature dish, Spaghetti al Pomodoro, became an instant classic, embodying his philosophy of simplicity executed with perfection. Beyond his kitchens, he’s captivated audiences as a beloved television personality on Food Network’s Chopped, Beat Bobby Flay, and Bottled Up, while also authoring globally celebrated cookbooks.
Leola represents a stunning evolution in his career. Within the 8,800-square-foot space designed by Restoration Hardware, Conant offers guests a dining experience that blends glamour with approachability, transporting them to a 1920s Italian speakeasy infused with Bahamian warmth.
Book your flight because now you can dive face-first into his beloved Italian cuisine all while the beverage program celebrates Old World wines and elevated cocktails. With Leola, Chef Scott Conant not only extends his culinary empire but also cements his relationship with Baha Mar—a resort that has become synonymous with luxury, creativity, and world-class gastronomy. Together, they have created a destination that celebrates the joy of food, the art of hospitality, and the beauty of connection in the heart of The Bahamas.
Name: Scott Conant
Nickname: Not that I know of! However…. I don’t know what they call me when I am not around!
Owner at: Leola. The word itself is a play on a female lioness. And I love how it rolls off the tongue. Plus, it’s easy to pronounce.
Why Bahamas? If you were here you would get it. There’s a built-in inherent client base and so many Miami locals come here with their families for the signature dishes and the sea. And yes, at Leola - you will still find my signature world famous spaghetti!
Childhood leftover memory: Oh my god…so many! One of my favorite things was leftover pasta especially on Sunday my mothers meatballs and sausage….ooof. Outstanding. The week ahead, I would make sandwiches with the meatballs. Those were core memories.
What is your favorite restaurant to take leftovers home from: So, this is scream worthy. In Arizona, there’s a place in Scottsdale called Andreoli Italian Grocer and the chef Johnny is an amazing pastry chef. But, his savory preparations like the pizza, to me it’s the best in the country.
My last meal would be: Oh my god, my moms chicken cutlets. Everyone loves their moms chicken cutlets right?
What music is playing in your kitchen: I love Bill Withers, I am a huge fan. It sets the intent of a lovely day before a big service.
What do you wear at home in the kitchen: I like baggy sweats.
Favorite thing about the Miami restaurant scene: Chefs like Michael Pirolo from Macchialina. He’s a hell of a cook.
What is your least favorite thing about the Miami Restaurant scene: I had no complaints about my time there. I want to open up my concept there! We had great support and balance, plus it didn’t hurt to have a 50/50 local to tourist ratio. After all, Scarpetta was there for 18 years!
After work, my nonalcoholic?: I am a big espresso drinker throughout the day! But at the movies if I go with my family, I will proudly take down a big diet coke.
What would people be most surprised to know about you: I have no idea! My ego tells me that I am really funny and people don’t necessarily think about me. Daddy’s got jokes!
Kitchen tool you swear by: I can’t live without wooden spoons.
Most over-rated culinary trend: I don’t even pay attention to trends because I’m after long-lasting appreciation. And, to me - luxury ingredients don’t go out of style but they fall out of taste.
Thoughts on MSG: It’s so funny you ask! I was actually strangely thinking about it because I used to swear to stay away. And let us be real - I don’t put it in my food. I dont use prepared ingredients - I mean I wont even use canned tomatoes because of the citric acid content. So, to circle back on the above - it doesn’t have a huge role in my world.
Favorite thing to cook at home during the winter season: It’s impossible to say. Hello! I am a chef! I cook everything. It’s not about what, but rather about the technique so you may catch me cooking up an osso bucco or braising meat for days because I love the warmth of development of flavors over time.
If you weren’t a chef what would you be doing: I shutter at the thought! Being a chef is my dream and nothing has ever gotten me as excited. I get to wear so many hats, from TV shows to launching a new tomato sauce in collaboration with Sprouts… the beauty of my job is I can be entrepreneurial and wear different hats. It’s an amazing career because of the evolution - and for me, it’s been 40 years of living this dream I created.
What advice would you give aspiring chefs: There’s no glam in the game. It’s hard work and if you wanna be good it requires dedication, self motivation and discipline and you continuously have to self educate.
What’s your #1 guest order pet peeve: We aren’t in the business of judging guests, we believe in making them happy within the confines of who we are.
Favorite city to visit for food: I don’t live in NYC but New York and Tokyo! I highly recommend Sal, Kris and Charlie’s Deli for their Italian heroes in New York if you’re visiting.