Luxury Breakfasts: A Chef’s Perspective: Interview with Four Seasons Hotel, Park Lane, London – Executive Chef: Adriano Cavagnini

There is so much to love about a luxurious breakfast! From the fabulous tastes of a meal that starts the day with a lingering pace and without having to rush.

EAT LOVE SAVOR® wondered what Chefs thought so we spoke to our friends at the Four Seasons Resorts and Hotels, asking their chefs personal insights about this meal and what stirs their passions in the kitchen.

Where does your passion for cooking come from and what drives that passion?

I come from a long line of restaurateurs with ancestral roots that go back to 1885 when my great grandfather opened a traditional trattoria on Lake Garda in Northern Italy. It was in our family owned restaurant, handed down from my grandfather to my mother, that I developed my love of food. Watching and working in the kitchen with my mother, whom I credit as my inspiration, was the start of my lifelong passion for cooking. My enthusiasm for the ever-changing demands of hotel dining is perhaps key to my passion and drive for my job as an Executive Chef. I love living hotel life from the inside, being here all day ready to do anything, in any situation. That’s what I like, living every moment as it comes.

What was the first meal you ever prepared and at what age?

I was 12 years old and I used to help my mother prepare pizza and chocolate budino (an Italian pudding) after mass on Sundays.

What is the most favoured dish on your breakfast menu?

My personal favourite is porridge made with milk and water served with organic corbezzolo honey. However the most requested breakfast dish on our menu is the full traditional English breakfast (we are in London after all!) which includes two free range eggs any style, roasted vine tomatoes, breakfast potatoes, sauteed mushrooms, and a choice of sausage or bacon.

Brunch or a leisurely breakfast is a popular meal — Why do you think people love brunch so much?

Brunch is named after a meal that is half breakfast and half lunch – a relaxed occasion which gives guests the chance to slow down after the rhythm of the week and socialise with friends and family. Given there are less time constraints it also allows for a greater opportunity to explore the menu and enjoy a wider range of menu items not usually available on a breakfast menu.

What is your idea of a luxurious breakfast?

One I can enjoy with my family without worrying about school times and work times – in my house it means catering for 4 different tastes for 4 different people so my idea of luxury is someone to make my breakfast for me!

What is your favourite luxurious breakfast you prepare at your hotel?

A special Frittata with Wild Smoked Salmon and Calvisius Caviar, served with a glass of Louis Roederer Cristal 2004

For more information visit Four Seasons London


Four Seasons Resorts and Hotels, London, Park Lane Hotel



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