National
An Evening With Scott Conant at Leola Restaurant
NASSAU, BAHAMAS – Recently curator of Baha Mar’s restaurant Leola, Scott Conant, hosted a private dinner experience, where he showcased his passion for local flavours and Bahamian hospitality.
NASSAU , THE BAHAMAS – A world-renowned chef is putting his love for The Bahamas on full display, not just through his presence but through his plate.
Recently curator of Baha Mar’s restaurant Leola, Scott Conant, hosted a private dinner experience. He showcased his passion for local flavours and Bahamian hospitality.
Our Denielle Miller received an invitation.
Denielle Miller
“You are the founder of Leola and it is a beautiful restaurant we were here for the opening and we did have a conversation, but tonight I had few different things can you tell me what we ate tonight?”
Scott Conant – Award-Winning Chef
“Yea, you had pretty much everything you had all kinds of stuff. The egg plant parm, you had all those mixed antipasti the mortella, the solumi, the caponata, the pickled egged plant, the zucchini caponata as I said, the parmesan cheese with the traditional balsamic vinegar to start.”
Effortlessly, Conant describes a menu that merges the flavours of Italy with local ingredients, creating dishes he says are both refined and soulful.
And beyond the food, the award-winning chef says he has developed a genuine connection to The Bahamas.
Scott Conant – Award-Winning Chef
“As I was flying in the other day I just had that you know that familiar comforting feeling and I felt like this is apart of me this place now that’s how I felt when I was arriving and I just love to be here.The team is so warm and welcoming and we were talking about you know just the big hearts that everyone has. “
He says that sense of warmth, hospitality and love is what he strives to infuse into every dish he creates.
Scott Conant – Award-Winning Chef
“Food is a conduit for connection. It’s not about pretentiousness it’s really only about comfort warmth and joy and I want my food to speak that emotion into people as they eat it”
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