MAYBE IT’S IN HER BLOOD? Lydia Forte, daughter of Sir Rocco Forte and niece of Olga Polizzi, has carved out a prominent role in the family business as Bar and Restaurant Development Manager for Rocco Forte Hotels, overseeing the concepts, management and performance of the group’s dining outlets.
Forte says there are core elements the brand will never compromise on: quality, authenticity and a sense of place. One of her aims is to have at least an herb garden at every hotel. Verdura, in Sicily, already features an organic farm, and at properties without room for gardens, such as The Balmoral in Edinburgh, the hotels produce their own smoked salmon and honey. These personal touches, combined with meticulous attention to ingredients and service, help create a consistent and memorable culinary experience across the group.
Before joining Rocco Forte Hotels in February 2014, Forte led openings and improvements across Europe, including managing the launch of The Markham Inn in Chelsea and leading projects to enhance HIX Mayfair in London and Bocconi in Brussels. Her career began in front-of-house roles and expanded into reservations and accounting, and she complemented that practical experience with professional cookery training at Leith’s, a four-month internship at Hotel Astoria in St. Petersburg, and maître d’ training at The Wolseley.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS?
I live in London, which has become one of — if not the — global centers for culinary excellence. Over the last decade and a half the city has experienced a food revolution, with a steady flow of new concepts and a remarkable number of establishments that endure. What stands out in London is the presence of restaurants that combine outstanding food, impeccable service and the right atmosphere, such as The River Café. Those timeless, authentic places that deliver an all-around world-class experience are the ones that inspire me and inform how we design our dining concepts.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO?
Fulvio Pierangelini, our creative director of food at Rocco Forte Hotels. He is an extraordinary chef — his ability to transform simple ingredients into sublime dishes is rare. Visiting him feels like watching someone conjure a dream meal out of almost nothing. I’m also inspired by the exceptional female chefs who have broken through in a demanding industry; there are too few of them. Cooking is an extremely tough profession with long hours and high pressure, and it’s even harder for women to reach the top. We want to see more female chefs succeed.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE, AND HOW?
Fulvio Pierangelini. I’ve worked and traveled with him across our hotels for more than four years, and he has taught me invaluable lessons about food. His focus on executing the classics to the highest standard has shaped my approach — mastering simplicity and fundamentals is among the most difficult and satisfying goals in cuisine. Many describe him as a kind of food whisperer, and his practical guidance has been hugely influential.
WHAT IS YOUR FAVORITE FOOD CITY?
It’s hard to name just one. London and Barcelona are at the top of my list, and I’m excited to visit Tokyo for the first time. I adore Italian cities for their rich regional cuisines — to me, Italian food remains unmatched. I’m particularly fond of Le Jardin de Russie at Hotel de Russie in Rome, where Roman dishes are served in a beautiful garden setting in the heart of the city. That authentic connection to place inspired the Roman theme we’re carrying forward at Hotel de la Ville, our new Rome property opening next year. Every city influences me differently: Los Angeles, for example, has been a leader in vegan and health-focused food trends.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE?
A return to basics: pristine ingredients, simple preparations executed exceptionally well, outstanding service and the right atmosphere. While new cuisines and experimental concepts will always excite diners, people ultimately return to uncompromising quality.
I’m pleased to see sharing styles from Asian and Middle Eastern cuisines become mainstream, as I enjoy tasting a variety of dishes in one sitting.
Health-conscious dining — including vegetarian and vegan options — has moved beyond a fad and will continue to grow as people prioritize wellbeing. In this sense, modern luxury includes treating both your body and the planet with care. Reflecting that shift, my sister Irene and I created Rocco Forte Nourish, working with local nutritionists to develop balanced, healthy menus tailored for each property.