Ever dream of going “Inside the Kitchen” at a Four Seasons Hotel? You might want to dine at Park Lane’s Amaranto Restaurant and see what magic Chef Adriano is cooking up!
Combine the sophistication of London and Four Seasons Park Lane’s Executive Chef Adriano Cavagnini and you have culinary perfection.
Chef Adriano decided luxury travel deserved luxury restaurants and a gourmet food experience for each guest. Chef oversaw all facets of culinary operations when the Four Seasons opened its doors after a two year renovation several years ago. Chef continues to wow guests today.
Four Season’s star Chef Adriano created menu concepts for the Italian themed Amaranto restaurant, bar and lounge, along with all private dining and catering. That’s a big job, but when you meet Chef Adriano, you know that no one could exemplify the hotel’s culinary reputation to Four Season’s standards better.
Honestly, who could resist a dessert named “Six Little Sins,” when those sins are all chocolate. To be a bit more precise, this dessert item on the menu is “Sei Piccoli Peccati al Cioccolato” or for those of us at the Four Seasons who need a translation (including myself), that would be “Six Little Sinsi - Chocolate Fondant, Cocoa Crumble, White Chocolate Ice Cream (homemade, of course) Vanilla Cream, Dark Bitter Chocolate and Gianduia Chocolate Sauce.”
We were traveling with “The Blue Baker” and she nicknamed the dessert “Twelve Little Sins,” because we couldn’t’ resist ordering two orders of this fabulous dessert EVERY evening.
The elegant Four Season’s Amaranto Restaurant is a seamless series of integrated rooms, where you might dine on fresh pasta in the conservatory, enjoy a drink and night time menu at the bar, or sample my favorite “Six Sins “dessert.
Charming and passionate about every phase of culinary operations, one leaves our very special “Inside the Kitchen” tour by chef inspired to know more about food and the stories behind each dish. Did you know that the Four Seasons Park Lane London has a separate pasta drying room for their home made pasta?
Nothing short of perfection satisfies this talented Chef, who helps the hotel redefine luxury travel and dining.Who could possibly know the importance of matching home made pasta versus dried pasta to a sauce and why you need to distinguish the best match depending on the dish. Oh, and of course, you will find home made pasta on the menu every day.
Chef Adriano was born in the small town of Brescia in Northern Italy, to a family who loved food and where family owned restaurants were passed down from generation to generation. Inspired by Chef’s mother, who had a passion for food, Chef began his adventures into the culinary world that eventually led to the Four Seasons Park Lane London, with stops throughout the world on his journey. This man’s passion for food is contagious. To that I can attest.
Some of Chef’s mouth watering creations on the menu at the Four Season’s Amaranto Restaurant include homemade white onion and parmesan ravioli, green asparagus and horseradish, saffron risotto with green peas and salmon roe for a first course, or perhaps a spaghetti salad with lobster, avocado and tomato for antipasti. We loved the skin grilled filet of John Dory, olive oil grilled and marinated vegetables, but for us, it was the always the ”Six Little Sins” that won the day.
Chef Adriano’s credentials, as you would expect, are impressive and internationally inspired. What I love most about his background, however, is that when he traveled around the world, Chef learned not only the cuisine of many countries, but the languages as well. These include Italian, English, French, Portuguese and Spanish. The reason? Chef Adriano likes to converse with guests in their native tongues! What could be more impressive? No wonder people are talking about Chef Adriano and his food at Four Seasons London Park Lane.
Chef Adriano embodies the Four Season’s philosophy that there is nothing that can’t be done for a guest. My husband and I brought our granddaughter, “The Blue Baker,” to London. Chef took us on a personally guided “Inside the Kitchen” tour. The photo above was just a little snack before we got started. Of course, each of the juices you see in the photo above (carrot, mango, orange and mango) were freshly squeezed. So with chef hat and apron in hand, we saw the workings of one of the world’s great kitchens.
Since my “Blue Baker” got her name from loving to bake, Chef asked the pastry chef for a demonstration on how the decadent “Six Sins” dessert is created. Above is a photo of just one “sin” that must be cracked open to enjoy the molten chocolate inside. Yum.
Thank you, Chef Adriano, and your talented team of chefs for an unforgettable culinary adventure!
- The Gourmet Review