Elliott Grover’s love for cooking started on the coast in his hometown of Cornwall. Inspired by the region’s fresh seafood and watching Chef Rick Stein’s Seafood Odyssey on television, he decided to pursue a culinary career and move to London at the young age of 16. He landed his first official job behind the burners at Caprice Holdings’ famed Le Caprice restaurant. Under mentors Chef Kevin Gratton, Chef Mark Hix, and Chef Director Tim Hughes, Elliott moved quickly through the ranks in a variety of the group’s projects from Le Caprice to Scott’s Mayfair, Hix Soho and finally the Ned, where he became well acquainted with British and American cuisine and the ‘culture’ of the grill. This groundwork easily parlayed into Duck & Waffle’s own culinary propensity toward rustic comfort and tradition.

Chef Elliott admits he has loved Duck & Waffle since its opening in 2012. Now, as the restaurant’s Executive Chef, he is eager to bring a fresh approach in the kitchen “whilst keeping its classics well where they belong.” As part of the latest seasonal menu changes, Elliot created a wide range of new dishes, from snacks and small plates to raw bar, meats, and sides, which reflect his personal passion for ingredients at their peak, executed in the eclectic style of the Duck & Waffle menu.