TENTH ANNUAL - SAVE THE DATE – OCTOBER 2-25, 2020日本語
Mark Kiffin, celebrated author Chef, and Owner of The Compound Restaurant and Zacatecas, won the prestigious James Beard Foundation award as Best Chef of the Southwest 2005.
The Compound Restaurant is Santa Fe’s premiere restaurant with Chef Kiffin’s acclaimed seasonal contemporary American cuisine derived from Santa Fe’s rich heritage of regional and Mediterranean influences.The New York Times, Gourmet Magazine, Wall St. Journaland Wine Spectatorhave all selected the Compound as Santa Fe’s favorite.
Selected as one of the nation’s finest restaurants and highly regarded for its award-winning seasonal American cuisine, beautiful historic setting, gracious service, extensive wine cellar and incomparable weddings, The Compound Restaurant is dedicated to providing its guests an elegant, inviting and altogether unforgettable dining experience.
Since taking the helm at the Compound, Chef Kiffin was first personally honored and invited to participate in the Master Guest Chefs series at The James Beard House in New York City in January 2001. Since this dinner Chef Kiffin has participated in several Beard events including hosting a prestigious out-of-house James Beard Foundation Dinner in March 2002 and was one of only 25 chefs invited from around the world to cook at the James Beard Foundation Awards reception, the culinary equivalent of the Oscars. In December 2004, Chef Kiffin, along with chef friends, Jose Andres of Jaleo in Washington DC, and Guillermo Pernot of Passion in Philadelphia, returned to the House, for a Christmas “Tres Amigos Celebration Dinner.”
Chef Kiffin opened Zacatecas Tacos + Tequila in January, 2012. After owning a restaurant in Santa Fe for over eleven years, he envisioned a casual restaurant that offers high quality Mexican cuisine featuring recipes that have been handed down from generation to generation– a real Taqueria.