Inside The Merchant Room At Naples Beach Club

Few American chefs have shaped a regional dining scene with the clarity of vision and national resonance of Gavin Kaysen. A two-time James Beard Award winner and the chef-owner behind Minneapolis-based Soigné Hospitality Group, Kaysen has built a reputation not only for refined, technique-driven cuisine, but for thoughtful leadership, mentorship, and an unwavering commitment to hospitality. From the enduring success of Spoon and Stable to the precision of Demi and his role as president of Team USA for Ment’or, Kaysen’s influence extends well beyond the plate. The Merchant Room at Naples Beach Club, A Four Seasons Resort marks Kaysen’s first restaurant outside the Midwest, bringing his signature blend of French savoir-faire and modern American sensibility to Florida’s Gulf Coast.

Photo Credit: The Merchant Room at Naples Beach Club, a Four Seasons Resort

Haute Living sat down with the acclaimed chef to discuss legacy, collaboration, and what it means to translate a deeply personal culinary philosophy into an entirely new destination.

(HL): Now that The Merchant Room has officially opened, what has the experience been like seeing your vision come to life in Naples?

Chef Gavin Kaysen (GK): Like all the restaurants we help dream about and build, it is an experience like no other. It is incredible to see what starts out as a vision, then goes to paper, and then becomes reality.  I am thrilled with our partnership and the setting they have helped me create.  I am honored to bring some of my farmers’ products from the Midwest to Southern FL that are dear to my heart.  

Photo Credit: The Merchant Room at Naples Beach Club, a Four Seasons Resort

HL: How have guests been responding to the restaurant so far, and has anything about their reaction surprised or inspired you?

GK: We opened to the public on December 8, and the reception has been wonderful to see! There has been a lot of anticipation for the opening of this property and restaurant, and our team is ready to welcome guests.

HL: What elements of the menu or guest experience are you most proud of now that service is underway?

GK: Our guests have a front row seat to the most beautiful view in Naples from our dining room. We’re located just off the main lobby at Naples Beach Club. The Merchant Room dining room and terrace are beachside, facing the Gulf. We’ve assembled a knowledgeable and friendly team that is ready to greet guests with the highest level of warm hospitality. 

Photo Credit: The Merchant Room at Naples Beach Club, A Four Seasons Resort

HL: Naples and the Gulf Coast offer such distinctive ingredients and flavors. How have local products influenced the dishes you ultimately created?

GK: When we set out to create the menu, I knew we wanted to combine our sensibilities from the Midwest with the bounty of ingredients available from the Gulf. At our flagship restaurant, Spoon and Stable in Minneapolis, we’ve been hand-making pasta for over a decade. We brought this practice with us to Naples and are incorporating fresh seafood throughout the menu. Our menu will evolve with the seasons.

HL: What drew you to open your first restaurant outside Minnesota in Naples, and how has the local community shaped your approach during the opening phase?

GK: Florida is a special, nostalgic place for me personally and one that holds a lot of professional significance for me, as well. On a personal level, I have had a strong connection to Florida since childhood. Every year until I was a Jr. in High School, my family and a group of four other families would road trip or fly to Florida for vacation. We’d spend time at Sanibel Island, near Naples. I have memories of the white-sand beaches, beautiful views, and that sense of family and community in another place, away from home.

On a professional level, it has been a goal and dream of mine for the past couple of years to expand our footprint beyond the state of Minnesota. A few years ago, we opened Mara Restaurant and Bar in collaboration with Four Seasons Hotel Minneapolis. Soon after, the opportunity presented itself for the new Naples Beach Club, a Four Seasons Resort. It made perfect sense to broaden our relationship with Four Seasons at their newest property, which also happens to be in a place I’m familiar with and where so many of our guests in Minneapolis live and vacation. 

Photo Credit: The Merchant Room at Naples Beach Club, A Four Seasons Resort

HL: How does The Merchant Room complement the story you’re telling across your broader portfolio, and what makes this project unique within Soigné Hospitality?

GK: Calling the restaurant ‘The Merchant Room’ is a direct tie back to Minneapolis, as well as Spoon and Stable.  When I first dreamt of opening Spoon, my original name for it was Merchant. To now bring that name to life here, in this space, with our growing relationship with Four Seasons properties, is really a full-circle moment that we are grateful to be a part of.

HL: What has collaborating with the Four Seasons team been like during the build-out and opening process?

GK: We share the same values and vision. It’s a collaboration we’re grateful for, and I’ve enjoyed bringing this to life. Opening a restaurant in a new state comes with challenges, and they’ve worked hand-in-hand with us to deliver an exceptional experience to our guests.

Photo Credit: The Merchant Room at Naples Beach Club, A Four Seasons Resort

HL: The design of the space is stunning. Now that it’s complete, what details or elements stand out most to you in how they support the dining experience?

GK: The team at Champalimaud Design did a wonderful job. The Merchant Room’s interiors blend breezy coastal features with intentional details that invite guests to linger, which is always a goal in creating a restaurant. The design introduces a clear coastal aesthetic grounded in thoughtful materials and strong craftsmanship, a common throughline between the menu and the interior. Soaring ceilings, warm wood tones, and lush textures reflect the natural beauty of Naples’ Gulf Coast, continuing to create a synergy with the menu. The terrace offers an expansive open-air extension of the restaurant overlooking the pool and ocean, allowing for beautiful sunset views. 

Photo Credit: The Merchant Room at Naples Beach Club, A Four Seasons Resort

HL: Which dishes have emerged as early guest favorites, and are there any signatures that feel especially emblematic of the restaurant?

GK: The restaurant just opened its doors, so time will tell, but we are eager to share our handmade pastas with the guests, a bounty of fresh seafood, and a dry-aged steak offering that is exceptional. The restaurant is open all day, and we look forward to welcoming guests at all meal times so they can experience what The Merchant Room is all about.

HL: As you look ahead, what excites you most about the future of The Merchant Room and its place in the Naples dining scene?

GK: Learning more about the community, the chefs, the purveyors, the farmers, the hospitality scene in general.  Whenever I travel, I love to see what every place has to offer and what makes it unique. I am excited to explore.

For more information about The Merchant Room and to book a reservation, visit the Naples Beach Club’s website.

801 Gulf Shore Blvd N, Naples, FL 34102