Elliott Grover has been appointed as Executive Chef 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 developed to sous chef, before becoming head chef at Hix Soho. 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 took the role of executive chef at Duck & Waffle, overseeing the day to day running of the restaurant.

Having a strong knowledge of seasonal produce, Elliott will further develop CUT's menu to celebrate locally sourced ingredients with an emphasis on supplier relationships. Known for the best steak in London, CUT will further enhance the hotel's commitment to quality produce under Elliott's guidance.

CUT at 45 Park Lane was world-renowned chef and restaurateur Wolfgang Puck's first restaurant in Europe, which became instantly recognised for its exceptional steaks. In July 2014, CUT was the first establishment in London to serve the previously unobtainable Japanese Wagyu beef on its menu and has since introduced British Wagyu to the selection.