What does it take to transform a traditional hotel breakfast into something epic?

At last year’s Four Seasons North America Food & Beverage Conference, hosted in Westlake Village, Chef Jesus Medina partnered with Craster to bring the event’s theme, The Art of Epic, to life.

Rather than a standard buffet, guests were welcomed with a restaurant-style, self-serve luxurious breakfast experience. Craster displays were used to create a market-inspired layout: elegant carts with freshly baked bread, interactive pastry stations, DIY fruit setups, and beautifully plated avocado toast. Every element was intentional, clean, elevated, and reflective of Chef Medina’s vision.

“Instead of doing 30 avocados on a platter, I am creating 30 individual plates. You’re not just doing a classical buffet, you’re elevating it.”

The result? A seamless balance of style and functionality, where beautifully crafted Craster pieces framed fresh, local ingredients sourced from nearby farms; all while avoiding bulky containers or crowded trays.

For Chef Medina, quality materials and visual simplicity mattered just as much as flavour. The goal was a sensory experience that felt like walking through a farmers market or artisanal bakery: minimal, elegant, and purposeful.

We are proud to have played a part in this inspiring and innovative setup that celebrates design, sustainability, and creativity in hospitality.

For the full interview, read their magazine on the Craster website: https://lnkd.in/eiWuWNzQ

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