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Four Seasons Hotel London at Park Lane

  • Hamilton Place, Park Lane, London, W1J 7DR, England

Adriano Cavagnini

Executive Chef

“I love living hotel life from the inside. Being here all day, ready to do everything in any situation. This what I like, living every moment as it comes.”

Four Seasons Tenure

  • Since 2010
  • First Four Seasons Assignment: Executive Chef, Four Seasons Hotel London at Park Lane

Employment History

  • Hotel Eden, Italy; Grosvenor House Hotel, London


  • Brescia, Italy


  • Caterina de Medici Desenzano Professional Hotel Institute, Lago di Garda, Brescia, Italy, Chef’s Diploma; Le Notre, Paris, France, Advanced Pastry and Bread Course

Languages Spoken

  • Italian, English, French, Portuguese,Spanish

A native of Brescia in Northern Italy, Adriano Cavagnini comes from a line of restaurateurs whose roots go back to 1885, when his great grandfather opened his traditional trattoria on Lake Garda. It was in this family owned restaurant, handed down to his grandfather and then to his mother, that the young Cavagnini developed his love of food. Watching and working in the kitchen with his mother, whom he credits as his inspiration, was the start of his life long passion for cooking.

Chef Cavagnini began his professional cooking career in London under the tutelage of Jerome Dutois, then Executive Chef at the Hyde Park Hotel, who became his mentor, teaching him the basics of French cuisine. Inspired by the challenge of learning new cultures and cuisines, the aspiring young chef spent the next few years working with chefs as far away as Brazil and Argentina before returning to Europe to cook in restaurants in Switzerland, Monaco and Italy to further his career in the speciality of Mediterranean and classical Italian cuisine. “It was an important time for me while I was travelling,” he says. “I was interested in finding out everything about everywhere, meeting different people, working in nice places and learning new languages. For me, being able to communicate with people in their own language gives you everything. It was when I really built up my experience.”

During this time Cavagnini returned twice to London, first to take up a position as Chef de Partie with Jerome Dutois again - this time at Harrods, the famous London department store, where he often cooked for the owner, Mr. al Fayed, and pasta-loving regular guests including former Prime Minister Tony Blair and Chanceller Gordon Brown. In 1996, at the age of 27, Cavagnini was offered the job of Executive Chef at the 5-star Grosvenor House Hotel in London. “That was when my career really started,” he says, recalling be part of the renaming of the hotel’s signature restaurant La Terrazza to Adriano at La Terrazza in 2000.

In 2003 Cavagnini joined the Hotel Eden in Rome as Executive Chef, and of his seven year tenure at one of the Italian capital’s most adored properties, his career highlight was the achievement of a much coveted Michelin Star in 2004. His passion and enthusiasm for the ever changing demands of hotel dining are perhaps keys to his reputation. Described by Frommers Guides as ‘brilliant, creative and dynamic,’ Cavagnini is considered by international critics as one of Italy’s top chefs.

Now, in an exciting come back to Park Lane, Cavagnini takes over the kitchen operations at the new Four Seasons, where he has responsibility for the Hotel’s culinary direction and for the creation of the new menu concepts for Amaranto restaurant, bar and lounge, as well as for banqueting and private dining. “Our cuisine will be modern,” says Cavagnini. “A classical, traditional and innovative combination of dishes that are inspired with Italian flavours and British style, and enhanced by tastes from around the world.”

“This is a great time time for me. I am delighted to be joining Four Seasons on its landmark return to Mayfair, and to be at the heart of the culinary scene at this exciting time for London.”

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