THE COMPOUND

Mark Kiffin has been the owner of The Compound since 2020. But the storied restaurant’s history goes back to 1966, when it was the centerpiece of the McComb Compound, a secluded getaway for industrialists, movie stars, and socialites. Today the restaurant has the same cachet, a world-class menu under Kiffin, and—as of last summer—Weston Ludeke, who relocated from Charlottesville, Virginia, to become executive chef.

That it took two years to find just the right person for the position says a lot about the high regard Kiffin has for Ludeke. He says that he wanted Ludeke’s unique talents to come to the City Different. “He’s one of the best cooks I’ve ever had an opportunity to work with,” says Kiffin, who won a James Beard award in 2005.

Before his arrival at The Compound, Ludeke was chef de cuisine for Marigold at Keswick Hall, near Charlottesville, Virginia, a restaurant created by the preeminent French chef, Jean-Georges Vongerichten. He brings the experience and discipline required to maintain the high quality expected at The Compound. Kiffin and Ludeke estimate that 75% of their customers are not only lo - cals but also regulars. Some even have a favorite table they reserve for the same time and the same day every week. Their frequent visits make them so in tune with the menu’s seasonality that they’ve come to anticipate changes about every 90 days.

The menu is international. “We’re really drawn to Italy, France, and Spain,” says Kiffin. At the same time, The Compound is a contemporary American eatery with a clear focus on seasonality.

What’s showcased at The Compound throughout the seasons? The best produce and products wherever they are found. “It’s better to get great ingredients that are indigenous,” says Kiffin. That means morels from Oregon, chanterelles from Washington, foie gras from New York’s Hudson Valley, and sturgeon from California’s Sacramento River tempering local ingredients like potatoes, stone fruit, and corn—when it’s best.

With a new chef, the restaurant is on course to continue wowing loyal, gourmet-loving locals as well as visitors to Santa Fe. At The Compound on storied Canyon Road both can enjoy a fantastic meal—plate by plate, season by season.