Baha Mar Welcomes Leola: Chef Scott Conant’s Soulful New Italian Concept to Debut This Fall

Source: Baha Mar

Reported By: Matthew Kennedy

This fall, the Grand Hyatt Baha Mar will introduce a striking new addition to its world-class dining portfolio: Leola, the latest concept from two-time James Beard Award-winning chef, author, and television personality Scott Conant. Poised to raise the standard for Italian fine dining in the Caribbean, Leola is more than a restaurant—it’s a reflection of heritage, hospitality, and the deep-rooted emotional resonance of Italian cuisine.

Located within Baha Mar, the 8,800-square-foot space will feature a 106-seat dining room, a 130-seat open-air terrace, two bars, and a private dining room—all underscored by an atmosphere of understated opulence. Inspired by the golden glamour of 1920s Italian speakeasies, the interiors—designed by Restoration Hardware—combine velvet textures, gilded finishes, and chandelier-lit warmth, merging timeless charm with modern Caribbean elegance.

The restaurant’s name, Leola, is a playful reinterpretation of leone—Italian for lion—and also serves as a tribute to Conant’s grandfather, who affectionately used the word throughout the chef’s childhood. The sentiment behind the name carries through to the experience itself: confident yet welcoming, precise yet grounded in familiarity.

The menu at Leola pays homage to traditional Italian flavors while embracing modern finesse. Pasta al Pomodoro, a dish Conant has elevated into signature status over the years, anchors the offerings alongside standout entrées such as 'Ossobucco' Roasted Pork Shank with saffron polenta, and shareable plates like Roman-Style Artichokes with lemon aioli and mint pesto. Each dish is a study in balance—elevated, but not overworked.

On the beverage side, Leola’s wine list leans heavily into Old World vintages, with a curated emphasis on Italian Barolos, while the cocktail program offers a lineup of refined classics and modern interpretations tailored to complement the cuisine’s depth and warmth.

For Baha Mar, Leola marks yet another milestone in its evolution as the Caribbean’s premier destination for luxury dining and cultural expression. The resort already plays host to a powerhouse roster of culinary names including Marcus Samuelsson, Daniel Boulud, Dario Cecchini, and Jon Batiste, whose new jazz club adds a musical dimension to Baha Mar’s multidisciplinary approach to lifestyle experiences.

“Baha Mar continues to define culinary excellence throughout the Caribbean, thanks to our outstanding restaurants and world-class chef partners,” said Graeme Davis, President of Baha Mar. “For many years, Chef Scott Conant has been a passionate champion and valued friend of Baha Mar and we’re honored to officially welcome him and his talented culinary team into our dining portfolio.”

Leola will open on the casino level of Grand Hyatt Baha Mar, positioning itself at the heart of the resort’s dynamic energy—accessible yet distinctive, elevated yet unpretentious.

Conant’s connection to Baha Mar extends beyond the restaurant itself. He is a recurring presence at the Bahamas Culinary & Arts Festival, returning this October 22–26 for the event’s fourth edition. His programming includes:

• Tasting Tuscany with Scott Conant, hosted at Leola

• Signature Chef Dinner with Amanda Freitag, also held at Leola

• Coconuts & Cocktails, a spirited collaboration with Marcus Samuelsson and Marv “Mr. Mix”

Having participated since the festival’s inception, Conant remains one of its most enthusiastic ambassadors.

As Leola prepares to open its doors this fall, it promises more than a meal—it offers a sense of occasion, grounded in sincerity and elevated by decades of culinary craftsmanship. With each detail shaped by Conant’s vision and the Bahamian setting, Leola is poised to become a defining chapter in the evolving culinary identity of Baha Mar.