45 Park Lane, a Dorchester Collection Mayfair hotel, recently announced Elliott Grover as executive chef. He will oversee the culinary department of the hotel, including Wolfgang Puck’s restaurant CUT.

Grover established his career working under Mark Hix and Tim Hughes, gaining experience through a series of roles within Caprice Holdings. He started at Le Caprice at 16 before moving on to Scott’s in Mayfair, where he worked his way to sous chef before becoming head chef at Hix Soho.

In 2018, Grover was appointed head chef of The Ned, where he oversaw the culinary scene across multiple restaurants like Millie’s Lounge and Lutyens Grill. Before becoming head chef at 45 Park Lane, he was executive chef at Duck & Waffle, overseeing the day-to-day restaurant operations.

With his strong knowledge of seasonal produce, Grover will develop CUT’s menu to include locally sourced ingredients with an emphasis on supplier relationships. CUT will further enhance the hotel’s commitment to quality produce while still keeping the quality of its original, well-known dishes.

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

CUT at 45 Park Lane was Wolfgang Puck’s first restaurant in Europe, garnering a favored reputation for its exceptional steaks. In 2014, CUT was the first establishment in London to serve the previously unobtainable Japanese Wagyu beef on its menu. Since then, CUT has introduced British Wagyu beef.