Two-time James Beard Award–winner Chef Gavin Kaysen debuts The Merchant Room, a New American Brasserie, offering a refined setting inspired by the elegance of Old Florida. Join us for breakfast or lunch on the ocean view terrace. As evening unfolds, discover a menu featuring signature in-house, dry-aged steaks and house-made pasta paired with the Gulf coast’s bounty.

Hours

Breakfast
7:00 am – 11:00 am
Dinner
5:00 pm – 9:00 pm
Beverage Service Only
9:00 pm – Late

Menus

The Merchant Room is grounded in the foundation of thoughtfully sourced ingredients and warm hospitality. It is a deeply personal project for Chef Gavin Kaysen – a name he once considered for his first restaurant, now finding its perfect home in Naples. Inspired by the spirit of service, The Merchant Room embodies a welcoming ethos where craft, care and connection are at the heart of every experience.
DinnerBreakfast
All-Day DiningDessert
Wine Menu

Highlights

  • The Bar

    At The Merchant Room bar, forgotten classics find a graceful new point of view. Set beside the scalloped oak bar and beneath hand-woven birdcage chandeliers, cocktails are reimagined with modern technique, bright Florida citrus, and a Martini service tailored to the guest, while a thoughtful wine list leans into sought-after French allocations and global bottles chosen for the season’s menu.

Signature Dishes

  • Profiteroles with chocolate sauce on a white plate
    Profiteroles

    Vanilla Ice Cream, Warm Chocolate Sauce

  • Red Snapper Tartare

    Radish Celebration, Jicama, Florida Citrus, Kombu Dashi

  • A large grilled steak on a plate with vegetables
    Prime Rib Dry-Aged In House

    Proudly featuring Creekstone Farms® — renowned for premium Black Angus beef humanely raised and hand-selected to deliver exceptional flavor, tenderness, and quality from ranch to table.

  • A cheesecake on a white plate with cherries
    Basque-Style Cheesecake

    Amarena Cherries, Freshly Baked

  • Black bass in a wide bowl with vegetables and coconut-curry sauce
    Lightly Steamed Black Bass

    Baby Bok Choy, Crispy Basmati Rice, Coconut-Curry Broth

  • Pasta in a wide bowl with prawns and octopus
    Spaghetti Nero

    Fra Diavolo Sauce, Octopus, Prawns, Mussels

  • Tamarind Glazed Pork Chop

    Brussels Sprouts, Peanut Salsa Matcha

Meet the Team

Gavin Kaysen

Chef Partner and Restaurateur
Our showpiece Naples ocean-view restaurant, The Merchant Room, is guided by the culinary vision of Chef Gavin Kaysen, a James Beard Award winner as Best Chef and Rising Star Chef of the Year. A native of Minneapolis, Chef Gavin is renowned for his restaurant at Four Seasons Hotel Minneapolis, along with a collection of other popular Minnesota dining experiences. He previously worked with Michelin-distinguished Chef Daniel Boulud to open Café Boulud at Four Seasons Hotel Toronto. Here at Naples Beach Club, Chef Gavin brings his infinite creativity and his passion for the flavours of France and the Mediterranean.

Colin Henderson

Chef de Cuisine
Chef Colin Henderson brings a globally informed, ingredient-driven philosophy to the kitchen. A native of British Columbia, he is known for thoughtful sourcing, classical technique, and contemporary presentation. His style reflects the highest culinary standards gleaned from experience in some of the world’s most critically acclaimed kitchens. Before moving to Naples, he held the role of Chef de Cuisine at Jean-Georges Philadelphia at Four Seasons Hotel Philadelphia. Prior to that, he oversaw Café Boulud Restaurant and led kitchen operations of d|Bar at Four Seasons global flagship property in Toronto. He is excited to pair his classic training with the fresh bounty of the Gulf Coast.

Eddy Dhenin

Executive Pastry Chef
Chef Eddy’s love of cooking started as a child in Saintes, a historic town in southwest France, where Sundays were spent preparing elaborate family dinners with his father. That early passion evolved into a distinguished culinary career, and today he brings more than a decade of Four Seasons experience to Naples Beach Club. His pastry creations have earned him accolades, including recognition in the prestigious Grand Marnier Young Restauranteur competition in Paris. He also won a coveted spot in the Four Seasons Top Chef competition, where he was one of only five pastry chefs invited to compete live. Chef Eddy brings precision, creativity and joy to his work, crafting sweet moments guests will remember long after the last bite.

Fabio Quarta

Executive Chef
Growing up in Lecce, Puglia, along the sun-drenched coast of Southern Italy, Chef Fabio feels at home in Naples, where he draws inspiration from the region’s fresh seafood and local produce. Chef Fabio’s culinary journey began in the family kitchen, watching his mother prepare meals and taking part in the cherished tradition of making tomato sauce for the season. His passion for food and hospitality has taken him around the world with Four Seasons, expanding his culinary perspective far beyond his native cuisine. At our Resort, Chef Fabio brings a deep respect for tradition paired with a modern, worldly sensibility – creating memorable dining experiences rooted in authenticity, freshness and creativity.
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