Breakfast @ The Best: How Abigail’s Hotel Is Mastering The Art Of The Three-Course Morning

When most travelers think of hotel breakfast, they imagine a standard continental buffet—but at Victoria’s own Abigail’s Hotel, the morning meal is a choreographed culinary event that has earned a cult following. Housed in a 95-year-old Tudor mansion, this 17-room boutique gem was recently named TripAdvisor’s #1 Hotel in Canada, a distinction held by less than 1% of properties globally. The heart of their success lies in a daily, three-course gourmet breakfast that emphasizes Vancouver Island ingredients and open-kitchen artistry.

We sat down with Chef Gerald Mayor to pull back the curtain on the “hollandaise cult following,” the logistics of a menu that changes every single day, and what it takes to outrank major luxury chains by treating the first meal of the day as a world-class destination. —Noa Nichol

Abigail’s is officially outranking major luxury chains across the country—how does it feel to know that a 17-room boutique hotel is leading the pack as Canada’s best?

It feels like a celebration of personalized luxury and authenticity—a shift away from large‑scale hotel chains. Abigail’s blends high‑end, individualized service with a sense of exclusivity and that ‘hidden‑gem’ charm that big hotels simply can’t replicate. The hotel embodies this beautifully, offering a quiet, intimate, historic atmosphere that makes guests feel as though they’re staying in a luxurious, curated home rather than a bustling property. It creates a space where travellers feel genuinely seen and special. 

Overall, it reflects a growing recognition that smaller, specialized, thoughtfully managed hotels can deliver a superior and more meaningful travel experience.

Guests are comparing your three-course gourmet breakfast to Michelin-starred dining; what is the “secret sauce” that turns a morning meal into a world-class culinary destination?

Our menu is shaped by seasonal availability, regional culinary traditions, and a commitment to interactive, personalized dining. We source from local farms and markets as much as possible, ensuring every ingredient reflects the freshness of the region. Courses are aligned with the seasons—lighter, brighter, citrus‑forward dishes in the summer and heartier,

root‑vegetable‑based offerings in the winter. 

We also incorporate engaging finishing touches such as pouring sauces tableside, torching Crème Brulés, or assembling elements in front of guests. These moments add a sense of theatre while creating a balance of textures—crunchy, creamy, tender, savoury, sweet, and light—across the three courses to keep the experience dynamic.

Your menu changes every single day—where do you find the daily inspiration to keep the “three-course” format fresh and exciting for guests staying multiple nights?

Guest preferences are central to our approach. Whether it’s accommodating allergies, highlighting a favourite protein, or offering a different preparation later in the week, we adjust the menu based on what guests enjoy most. We actively seek their input throughout their stay. Presentation also plays a key role: thoughtful plating, artistic sauce work, and finishing proteins with fresh herbs ensure every dish feels vibrant and intentional.

Rather than relying on rigid recipes, we build menus around techniques and flavour profiles. This gives us the flexibility to make last‑minute ingredient substitutions without compromising the dish’s essence, and it allows us to alternate between lighter and richer meals to keep guests comfortable throughout their stay.

We hear there is a bit of a “hollandaise cult following” happening at the hotel—what makes your version so legendary, and can you let us in on any kitchen secrets?

A truly legendary hollandaise sauce is defined by its perfectly silky emulsion, rich buttery flavour, and a bright, balanced finish that never feels heavy. Although many people find hollandaise intimidating, achieving that “legendary” result really comes down to a few precise techniques that prevent curdling and ensure a velvety, stable texture.

At Abigail’s, the success of our hollandaise comes from four key factors:

• Precise temperature and heat control
• Balanced seasoning and acidity
• Consistent, smooth texture
• Using the right butter, applied properly

There’s no secret recipe behind it—just skill, attention, and a small twist that our guests have come to love: a touch of Dijon mustard. That subtle addition adds depth and brightness, and it’s one of the reasons guests keep requesting our hollandaise again and again.

Your kitchen is open, allowing guests to watch their meals come together. How does that “chef’s table” energy change the atmosphere of the dining room in the morning?

An open kitchen allows guests to see exactly how their food is prepared, offering reassurance about cleanliness and ingredient quality while breaking down the traditional barrier between back‑of‑house and diners. This transparency creates an immediate sense of trust and fosters a more intimate, personal connection. Guests feel like insiders in the culinary process—pampered rather than simply served. The morning routine becomes a performance, with chefs on display, transforming breakfast into a special, high‑end experience. In essence, an open kitchen shifts the atmosphere from a quick grab‑and‑go mindset to an inviting “come‑and‑see” moment that elevates the entire start to the day.

You focus heavily on Vancouver Island farms and west coast salmon; who are some of your favorite local producers that our readers should have on their radar?

Victoria and Vancouver Island have an incredibly vibrant food scene, shaped by producers, farmers, and artisans who prioritize quality, sustainability, and distinctive regional flavours. A few standouts that deserve a place on your radar include:

• Island West – Known for reliable, high‑quality ingredients and strong relationships with local kitchens.
• Saanich Organics – A collective of small farms offering exceptional organic produce grown right here on the Island.
• Ocean Food Sales – A trusted supplier of premium seafood, including Nanuk Salmon, celebrated for its freshness and consistency.

These producers reflect the best of what our region has to offer—thoughtful sourcing, sustainable practices, and flavours that truly represent Vancouver Island’s culinary identity.

For a foodie traveler, the “first bite” is everything. If you had to pick one signature dish that perfectly represents the flavor of Abigail’s, what would it be?

The signature dishes that best represent the flavour identity of Abigail’s Hotel are our eggs Benedict, avocado toast, and croque madame. These items have become guest favourites for a reason—they embody the balance, richness, and thoughtful preparation that define our entire breakfast experience. Many of our guests return specifically for these dishes, and they often tell us that breakfast at Abigail’s is unlike anything they find elsewhere.

Our goal is simple: no guest leaves the hotel without experiencing a top‑tier gourmet breakfast, crafted with care and rooted in the quality and consistency that Abigail’s is known for. It’s one of the most common reasons guests keep coming back—our breakfast isn’t just a meal; it’s part of the Abigail’s tradition.

Many hotels treat breakfast as a buffet-style afterthought, but you’ve made it your brand’s heartbeat. Why was it important to you to reclaim the “breakfast” in Bed & Breakfast?

Because it transforms breakfast from a transactional, lukewarm buffet into a memorable, personal, high‑quality start to the day. It helps the hotel stand out in a crowded market by moving away from generic, one‑size‑fits‑all offerings and toward a distinctive brand identity. It also turns the final touchpoint before checkout into a moment of genuine care. Traditional buffets generate significant food waste, while curated, intentional menus are more sustainable, more eco‑friendly, and consistently boost guest satisfaction. Offering thoughtfully prepared and cook‑to‑order—dishes creates a more luxurious, tailored, and pampering experience.

This Tudor mansion is 95 years old—how do you balance that historic, cozy “old-world” charm with a modern, elevated culinary program?

The goal is to create a sophisticated atmosphere that feels warm rather than cold, with the property’s historic charm serving as a refined backdrop for high‑end dining. The emphasis is on elevating local produce and using fresh, hyper‑local ingredients so the menu feels current, vibrant, and alive instead of traditional or heavy. This approach allows the experience to feel unexpected, exclusive, and distinctly modern.

If someone is visiting Victoria for the first time, why is starting their day at Abigail’s the ultimate “must-do” experience for their travel itinerary?

Starting the day at Abigail’s is a must‑do experience for any visitor to Victoria. It offers a rare blend of immersive historic charm, a memorable three‑course gourmet breakfast, an unbeatable walkable location, exceptional personalized service, and an intimate, tranquil atmosphere that sets the tone for the rest of the stay.