The hotels that overlook London’s Hyde Park are among some of the most iconic in the world and 45 Park Lane is a stalwart among them. It goes without saying that such an institution requires a suitably luxe culinary offering, and Elliott Grover is at the helm of Cut doing just that. Brummell spoke to the culinary and beverage operations director, who’s reimagining the all-American steakhouse with a wholly British feel. 

What can diners expect from Cut at 45 Park Lane?   

At Cut, diners can look forward to a vibrant experience combining a carefully crafted menu, modern design and captivating art. We’ve reimagined the classic American steakhouse with a sleek, contemporary twist. 

What inspired you to take on the role of culinary and beverage operations director at Cut? 

I’ve always been a huge admirer of the Dorchester Collection, especially for how it prioritises and care for its teams. This approach truly resonates with me because it aligns with how I run my own kitchen – I believe in nurturing talent and creating opportunities for growth within the team. 

How did you first get into cooking? 

Watching Gary Rhodes as a kid made me want to follow in his footsteps and pursue a culinary career. My uncle Graham also played a big role, teaching me some foundational recipes and techniques whenever I visited him. One of my favourites is his broccoli and Stilton soup, which I still love making today. 

How would you define your culinary philosophy and approach to cooking? 

My philosophy centres on simplicity and respect for ingredients. I believe that by letting each ingredient shine, we can create dishes where quality speaks through the final result. 

What inspired the menu at Cut at 45 Park Lane? 

The menu reflects [restaurateur and chef] Wolfgang Puck’s vision, ensuring consistency across Cut locations worldwide, but he has generously given me the freedom to add my own touch to the dishes here. 

Is there a dish you’re most passionate about and why? 

While I don’t have one particular favourite, our steak preparation at Cut is something I’m especially proud of. I’ve gained incredible insights into how the cut, quality and cooking techniques each impact the flavour, creating a unique and memorable experience for our guests. 

Did 45 Park Lane’s iconic history influence your approach to Cut? 

The concept is designed by Wolfgang Puck and redefines the modern American steakhouse with an energetic, innovative twist in the heart of London. 

What’s been your proudest moment as a chef? 

I’ve had many memorable moments but cooking at the Academy Awards for the past few years stands out. It’s been such an extraordinary and unforgettable experience that I’m incredibly grateful for. 

What’s your favourite foodie city and why? 

London, without question. The city’s diversity and range of culinary experiences are unmatched – you could explore new places every night without ever repeating yourself. It’s an exciting place for any food lover. 

What ingredient could you not live without and why? 

Water. 

What’s next for Elliott Grover? 

I focus on taking each day as it comes and feel truly fortunate to be part of the Dorchester Collection. There’s a lot to look forward to at Cut in the coming year – exciting things are in the works, so stay tuned. 

dorchestercollection.com