2024-06-21
19 分钟Monocle’s Laura Kramer speaks to executive chef Elliott Grover about his culinary journey, from a teenager inspired by a documentary about the Queen to winning the UK’s Best Steak Restaurant at Cut at 45 Park Lane. He discusses his bold career moves, cooking at the Oscars two years in a row and his passion for premium hospitality. Plus: why champagne and hot dogs are made for each other. See omnystudio.com/listener for privacy information.
Hello and welcome to the Monocle Weekly.
I'm Laura Kramer.
This week I speak to a culinary visionary, Elliot Grover, as the executive chef at Wolfgang puck's cut at 45 Park Lane.
Elliot was alongside Wolfgang at the Academy Awards, cooking for the stars, two Oscars in a row.
He stopped by Midori House with a platter of steaks in tow to talk about the restaurant's recent accolades, his impressive career and their sparkling summer pop up.
Elliot began by telling me about the start of his journey.
From the very start.
I remember being in Cornwall with my family, sat around on the sofa and I didn't know what I wanted to do.
And I was around 13 years old and I was never sort of very academic, but I was always quite good in the kitchen, even at 13.
And we were watching TV and there was.
It was like some kind of documentary about the Queen, and it was about how she loved to go to the Ivy.
And I thought, all right, I want to work at the Ivy.
So I actually went upstairs, logged into the Internet, you know, when the old WI fi took about half an hour to connect.
And I applied to work at the Ivy.
And about three weeks later, Mark Hicks had personally emailed me back saying, please come for a trial at Le Caprice, because obviously that was Caprice Holdings.
And, yeah, and here I am now.
I'd worked at Caprice holdings until I was 24 years old and worked around many of their restaurants.
So Le Caprice, Scott's, Mayfair, which has got to be some of the best seafood in England.
So that was a bit of the journey.
This is incredible because the last time we spoke, this is something that you do very well.