Elliott Grover joined us to share his incredible journey through the restaurant world. After leaving Cornwall at 15, he worked his way up to become Executive Chef at The Cut, Britain's best steak restaurant, while also creating the menu for The Oscars. He began at The Ivy, moved to Le Caprice during its prime, and spent eight years at London's famous seafood spot, Scott's. After running ten restaurants at The Ned and heading up Duck & Waffle, he was selected by Wolfgang Puck to lead the kitchen at 45 Park Lane and oversee the food for The Oscars.From Britain's finest kitchens, Elliott serves up amazing stories about food, leadership, and life in top restaurants. Follow Elliot & 45 Park Lane: https://www.instagram.com/elliottgrover/?hl=en https://www.linkedin.com/in/elliott-grover-8a175a51/ https://www.instagram.com/45parklane/?hl=en Follow Olly: https://www.instagram.com/olly.303/ https://www.tiktok.com/@ollyfawcett303?is_from_webapp=1&sender_device=pc https://www.linkedin.com/in/olly-fawcett-668566177/ CHAPTERS 00:00 Introduction to Elliot Grover 01:20 Growing Up Watching Rick Stein 03:00 16th Birthday in Le Caprice Kitchen 04:05 Career Move: Relocating to London 06:00 Inside Le Caprice 07:15 Elliot's First Day at Le Caprice 10:00 Working with Chef Lee Bull 15:16 Transition to Scott's Restaurant 17:08 Leadership in the Kitchen 19:00 Eight Years at Scott's: Lessons from a Long-Term Chef Position 24:30 Kitchen Management: How to Look After Your Culinary Team 30:00 Key Factors in Successful Kitchen Team Management 31:15 Public Misconceptions Of The Kitchen 34:05 Trust in the Kitchen 35:30 Poor Management at The Ned and Nick Jones 38:00 Food Quality at Duck and Waffle 40:02 Dealing with Pressure in the Kitchen 44:00 Landing the Dream Job: Interviewing for Wolfgang Puck's Team 47:30 Working with a World-Renowned Chef, Wolfgang 49:38 The Wolfgang Puck Philosophy 51:00 Cooking for the Stars: Elliot's Experience at the Oscars 53:00 What It Takes to Be an Exceptional Chef