Santa Fe’s Canyon Road is not just a haven for art lovers; it's also home to one of the city's most enduring and celebrated culinary institutions, The Compound Restaurant. At its helm for over two decades is Chef Mark Kiffin, a culinary force who has masterfully blended tradition with contemporary American cuisine, earning widespread acclaim, including the prestigious James Beard Foundation Award for Best Chef: Southwest in 2005. Kiffin’s journey in the culinary world is extensive, from graduating the Culinary Institute of America to working alongside notable chefs like Mark Miller at the famed Coyote Cafe. It was there he honed his skills and co-authored several influential cookbooks. In 2000, Kiffin took ownership of The Compound, a restaurant with a rich history dating back to the 1960s and originally designed by the iconic Alexander Girard. He didn't just preserve its legacy; he revitalized it, ensuring its place at the forefront of Santa Fe's fine dining scene.
Why The Compound with Chef Mark Kiffin is a Must-Experience
A visit to The Compound is an encounter with Santa Fe history, art, and exceptional cuisine. Chef Kiffin’s philosophy focuses on perfecting what you do every day, resulting in a seasonally evolving menu that emphasizes regional ingredients and local sourcing, truly embodying a farm-to-table approach. His contemporary American menu often features New World influences combined with the culinary style and flavors of the Mediterranean. The setting itself is unique; The Compound is the last surviving Alexander Girard-designed restaurant, offering an atmosphere of understated elegance with its sanded white walls, distinctive folk art touches, and the famous sunken bar. Signature dishes, some of which have become so beloved they are now "Classics" on the menu, showcase Kiffin's commitment to quality and flavor, like the chicken schnitzel or the imaginative pairings of seafood and seasonal produce. Beyond the plate, Kiffin is a pillar in the community, actively involved in charitable work and events like the Santa Fe Wine & Chile Fiesta. Dining at The Compound is more than a meal; it's an experience that reflects the sophisticated yet soulful essence of Santa Fe, guided by a chef dedicated to culinary excellence and community spirit.
5 Things Most People Don't Know About Chef Mark Kiffin:
- Pre-Driver's License Kitchen Start: His passion for cooking began early; he was working in professional kitchens even before he had a driver's license.
- Marathon Man & Cyclist: Beyond the heat of the kitchen, Chef Kiffin is an avid athlete, having qualified for and finished both the Boston and New York City marathons. He's also a keen mountain biker and advocate for Santa Fe's urban trail system.
- A Poignant Dedication: When he received his James Beard Award in 2005, he emotionally dedicated it to his young daughter, Phoebe, highlighting the personal sacrifices often made by those in the demanding culinary industry.
- Former Taqueria Owner: While renowned for the fine dining at The Compound, Kiffin also ventured into the casual dining scene by opening Zacatecas Tacos + Tequila in Albuquerque (it operated from 2012-2019), showcasing his versatility.
- Alexander Girard's Enduring Vision: While Kiffin has evolved the menu, he's also been a careful steward of The Compound’s unique design heritage, preserving the vision of Alexander Girard, a world-renowned mid-century modern designer, architect, and folk art collector. Girard's touch makes the restaurant a historic and aesthetic gem.
Bring Chef Kiffin's Flavors Home:
For those inspired by Chef Kiffin's culinary approach, you'll be pleased to know he has co-authored several cookbooks, primarily from his time at Coyote Cafe with Mark Miller. These offer a chance to explore the vibrant flavors of the Southwest:
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- "Mark Miller's Indian Market Cookbook: Recipes from Santa Fe's Famous Coyote Cafe"
- "The Great Salsa Book"
- He also co-wrote "The Steak Lover's Companion" with Fred Simon.
These books could be wonderful additions to your kitchen library, allowing you to recreate some of the magic that has defined Southwestern cuisine.