![\"oscars](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/03\/copyof45parklane-cut-oscarsfishandchips-dorchestercollection1-e1773227307599-300x287.jpg\")
<\/div>\nThe Oscars 2026 ceremony will be held on March 15, at the Dolby Theater. It\u2019s not until the Best Picture title has been named (will it be One Battle After Another<\/em> or Sinners<\/em> that clinches the top award) that guests descend the stairs to the Grosvenor Ball for their meal. \u201cYou can hear them coming and you know it\u2019s go-time,\u201d Grover says.<\/p>\n This is the fourth year running that the head chef at London<\/a>\u2019s carnivorous Cut at 45 Park Lane (sister to The Dorchester hotel just over the road) has been entrusted with cooking for Hollywood\u2019s most prestigious awards show. Still though, he works under the lead of Austrian-American chef to the stars, Wolfgang Puck<\/a>, who has led the menu for the Grosvenor Ball (otherwise known as the official Oscars afterparty) since 1994. \u201cHe is very fun,\u201d says Grover, \u201cbut he\u2019s crazy, so I go in with the mental preparation of knowing something will change.\u201d<\/p>\n I spoke to Grover almost three years ago to the day ahead of his first Oscars, and back then, bold tenacity was the main thing that got him the job. \u201cI asked if I could go along and Wolfgang said \u2018Yes, why not?\u2019\u201d he said in 2023. Fast forward to 2026, and it\u2019s a given that the London-born chef is on the line up. \u201cI just keep going along,\u201d he shrugs.<\/p>\n See also: The Best Private Dining Rooms in London<\/a><\/em><\/p>\n The years have instilled a sense of calm. \u201cI was so nervous back then. I was in the kitchen days ahead of time trying to prepare. It\u2019s no stress for me whatsoever anymore.\u201d Instead of a prepped, organized approach, Grover is heading to the kitchen for the first time just two days before the ceremony, without a plan. \u201cI\u2019ll find everything out tomorrow morning,\u201d he says. \u201cI\u2019m gonna enjoy it and that\u2019s it \u2013 there\u2019s no point worrying about it.\u201d<\/p>\n While the final menu might be up in the air until the last minute, what Grover does<\/em> know is that fish and chips will once again be on it, as it has been every year. \u201cWe get slammed on the fish and chips \u2013 and thankfully it\u2019s the easiest thing to make,\u201d he says.\u00a0<\/p>\n More a canape-style snack than the greasy, newspaper-wrapped seaside staple of Britain, Grover\u2019s Oscar\u2019s fish and chips is a mere handful of chips, with a delicate goujon of fish and a dollop of tartare sauce. \u201cIn an ideal world, we\u2019d use haddock, skin-on, but for a couple of years, we\u2019ve used seabass, skin-on,\u201d Grover says. \u201cIt all depends on what\u2019s best in LA at the time.\u201d<\/p>\n![\"Elliott](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2023\/02\/Elliott-Grover-min-e1675341204163.jpg\")
![\"45](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/03\/45parklane-exteriorsignevening-highres1-2560x1759.jpg\")