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.

<p dir="ltr">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.</p>

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