Elliott Grover, Cut at 45 Park Lane

Elliott Grover,在公园巷 45 号切入

The Monocle Weekly

社会与文化

2024-06-21

19 分钟
PDF

单集简介 ...

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.

单集文稿 ...

  • 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.