45 Park Lane Appoints Elliott Grover as Executive Chef

(08 Apr 2022, 11:47 +07)  Dorchester Collection’s Mayfair hotel, 45 Park Lane, has appointed Elliott Grover as Executive Chef, overseeing the culinary direction of the hotel including Wolfgang Puck’s famed restaurant CUT at 45 Park Lane.

Having established his career working under Mark Hix and Tim Hughes, Elliott gained experience through a series of roles within Caprice Holdings, starting at Le Caprice aged 16 then moving on to Scott’s in Mayfair, where he became Sous Chef, before being appointed Head Chef at Hix Soho.

Elliott Grover

In 2018, Elliott was appointed Head Chef of The Ned, overseeing the culinary concept across many restaurants including Millie's Lounge and Lutyens Grill.

Most recently, Elliott was working as Executive Chef at Duck & Waffle in London, overseeing the day to day running of the restaurant.

Ahmed Elnozahy, Restaurant Director at 45 Park Lane, said, “For over a decade, CUT at 45 Park Lane has stood amongst the best restaurants in London. Elliott’s expertise and talent will further elevate the culinary offering of the hotel, which our guests have come to know and love. We couldn’t be more excited to have Elliott in charge of taking CUT, BAR 45 and the in-room dining experience to new heights.”

Known as one of the best steak restaurants in London, CUT at 45 Park Lane was world-renowned chef and restaurateur Wolfgang Puck’s first restaurant in Europe. In July 2014, the restaurant became one of the first establishments in the city to serve the previously unobtainable Japanese Wagyu beef on its menu and has since introduced British Wagyu to the selection.

“I am over the moon to be working alongside one of the world’s greatest chefs, Wolfgang Puck, and could not be more excited to be bringing my experience to 45 Park Lane,” Elliott said.

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