At the dawn of my culinary journey, I worked at the exclusive Boca Raton Resort and Club in Southern Florida. Working in the United States, I was exposed to the classic American-style brunch; the greatest brunch in the world. It was in the chaotic restaurant kitchen environment that I learned how to prepare and make dishes that are constants on today’s brunch menus.

As a young chef, I was thrown into the deep end and tasked with working front of house while simultaneously serving up fabulous meals. I mastered the art of making delectable pancakes and scrumptious waffles for all of our American customers while experiencing the wonderful ambiance that the brunch- time atmosphere creates. Today brunch is more than just a meal, it’s an occasion, a celebration, or even a catch-up with old friends. The recipes that I’ve included in this book are easy to follow and will blow away any brunch party guests.

Lenny Fearon