This week we chat to Elliott Grover, executive chef at Duck & Waffle. He talks about how Mark Hix helped him early in his career, doing 1000 covers a day, and which of our 30 under 30 he thinks is a rising star.
When did you realise you wanted to work in hospitality?
My love for cooking was inspired by the fresh seafood in my hometown of Cornwall and watching Chef Rick Stein’s Seafood Odyssey on television when I was 12. I liked cooking because it gave me an excuse to be able to explore the world while finding out about food. I also enjoyed watching Gordon Ramsay on TV, he made being a chef look like a rock star job!
Where and how did you get your start?
I knew that I wanted to start my career as a chef in London, so I emailed The Ivy and Mark Hix got back to me directly. At that time, I couldn’t afford to pay rent in London, but Mark Hix offered me a higher earning position so I could stay in the City. I went from Commie Chef to Chef de Partie at Le Caprice and eventually moved on to Scott’s Mayfair. I then assumed the Senior Sous Chef position at Le Caprice and after two years under the direction of Chef Hix, I went on to be Head Chef at The Ned Hotel.
Sum up your current work life in one sentence.
Organised chaos… but well organised. Duck & Waffle is a high-volume restaurant doing over 1000 covers a day with 48 chefs on staff, so there is never a dull moment.
Who has been really influential on your career and why?
Mark Hix and Tim Hughes. As I mentioned before, Mark Hix helped me start my career and taught me a lot of what I now know. Tim Hughes guided me for 9 years. Screaming, shouting, praising and prodding. I owe everything that I’ve got to him.
What’s next for you?
My long term goal is to evolve Duck & Waffle, to make sure it stays relevant. For instance, creating playful dishes and adding more tasty vegan options are top on my list right now. I also want to ensure all chefs are doing 5 single shifts a week max. I believe you get a better work life balance and more productivity from the chef that way. I am also looking forward to working on exciting chef collaborations and F&B initiatives. Stay tuned for what’s to come!
What’s your one piece of advice to someone starting out?
Be nice, be humble, and aim for the top.
Where did you last have a great meal?
Core by Claire Smith. The menu was really special – there were so many dishes that I’ve never seen before and all the food was so natural, which I love.
Are there any openings you are looking forward to?
Davies and Brook at Claridge’s. I have always wanted to eat at Eleven Madison Park in NY, and I am very interested to see how Daniel Humm adapts to British culture.
Where is the most exciting city for hospitality (aside from London)?
I would have to say Paris. It’s full of magical, twisting narrow roads. You can find wonderful restaurants where you least expect it.
Who would you identify as a rising star?
Toby Burrows. He received 1 Michelin star when he was 27 and now at 28 he is one of CODE’s 30 under 30. He’s a visionary when it comes to food – and he also happens to be a good friend of mine.
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