I'm not a chef and I'm not a cook but I have high standards and this has forced me to learn to cook well at home.

I don't give a toss about the chef vs cook debate.

My suggestion for making breakfast in a hotel room is to go to the best bakery you can the afternoon/evening before (the bonus is that you often get the goods at a reduced price).
Next morning in your room, pop the baked items in a paper bag and blast the contents for at least a minute with a hair dryer. Helps you regain much of their original 'just out of the oven' appeal.

I'm very serious about good tea and so always travel with a tea kit, including a thermometer.
To make refreshed bread and pastries into a more substantial breakfast you can make onsen tamago in your room. You just need to immerse room temperature eggs in water at 65C for 20-25 minutes (optimally, raise the temperature to 75C for the last 5 minutes or so).
A thermal flask (insulated mug or jar) makes this very easy. A dribble of dashi concentrate makes the already good cracked egg perfect.

A great breakfast and no bad smells or residues on the appliances for the next guest.