45 Park Lane appoints Elliott Grover as executive chef

Elliott Grover has been appointed executive chef of the Dorchester Collection's 45 Park Lane hotel in London.

Grover will take on the position next week, which will include overseeing Wolfgang Puck's famed steak restaurant, Cut at 45 Park Lane.

Grover began his career at Le Caprice at the age 16 before moving on to Scott’s in Mayfair, where he was sous chef, before taking on the role of head chef at Hix Soho.

He was appointed head chef of the Ned in 2018 and more recently has been overseeing the Duck & Waffle restaurant on the 40th floor of the Heron Tower as executive chef.

On joining 45 Park Lane, Grover intends to further develop the Cut’s use of locally sourced ingredients. The Cut claims it was the first London restaurant to serve Japanese Wagyu beef in 2014 and has since introduced British Wagyu to its menu

Grover will replace Jamie Shears who will be leaving the hotel in May to take on the role of executive chef of Artfarm’s first London restaurant and pub the Audley, which is due to open in Mayfair in the autumn.

Restaurant director at 45 Park Lane, Ahmed Elnozahy, 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.”

Elliot added: “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.”