Chef Elliot Grover Navigates Last-Minute Menu Decisions for the 2026 Academy Awards Gala

With the 98th Academy Awards ceremony mere days away, set to unfold on March 15th at the iconic Dolby Theatre, a palpable sense of anticipation hangs in the air, not just for the coveted golden statuettes, but also for the culinary creations that will grace the tables of 1,200 A-list guests. Chef Elliot Grover, the esteemed head chef at London’s renowned carnivorous establishment, Cut at 45 Park Lane, finds himself once again at the heart of this high-stakes gastronomic event. Yet, despite this being his fourth consecutive year helming the kitchen for Hollywood’s most prestigious afterparty, the Grosvenor Ball, a degree of uncertainty still permeates his planning. "Wolfgang [Puck] changes things last minute all the time," Grover confided to Elite Traveler, a sentiment that encapsulates the dynamic and often unpredictable nature of orchestrating a feast for the stars.

The meticulously planned evening reaches its culinary crescendo only after the Best Picture award has been announced, signaling the moment when the esteemed guests will descend from the ceremony to the opulent Grosvenor Ball for their celebratory repast. "You can hear them coming and you know it’s go-time," Grover explained, painting a vivid picture of the electrifying transition from the solemnity of the awards to the jubilant revelry of the afterparty. This particular year, the world eagerly awaits the verdict on whether the critical darling One Battle After Another or the compelling drama Sinners will clinch the evening’s most prestigious honor, a decision that will undoubtedly fuel conversations throughout the night.

Grover’s journey to this esteemed position is a testament to his audacious spirit and culinary prowess. His first foray into the world of Oscar-bound gastronomy was initiated by a bold initiative nearly three years ago. "I asked if I could go along and Wolfgang said ‘Yes, why not?’" he recalled from a conversation in 2023. This chance encounter, born from his proactive approach, has blossomed into a recurring role. Now, in 2026, the London-born chef is an integral part of the culinary team, a fact he attributes to a simple, unwavering commitment: "I just keep going along," he shrugs, a humble acknowledgment of his persistent dedication.

The culinary maestro behind the official Oscars afterparty, the Grosvenor Ball, is none other than the legendary Austrian-American chef Wolfgang Puck. Puck has been the visionary architect of the menu since 1994, a remarkable tenure that has solidified the afterparty’s reputation for exquisite dining. Grover, who oversees the prestigious Cut at 45 Park Lane, a sister establishment to the iconic Dorchester hotel, works under Puck’s esteemed leadership. "He is very fun," Grover admits, "but he’s crazy, so I go in with the mental preparation of knowing something will change." This acceptance of Puck’s spontaneous creative impulses is a crucial element of Grover’s strategy, allowing him to remain adaptable and unfazed by last-minute alterations.

The passage of time has clearly fostered a sense of seasoned calm within Grover. Reflecting on his initial Oscars experience, he confessed, "I was so nervous back then. I was in the kitchen days ahead of time trying to prepare. It’s no stress for me whatsoever anymore." This newfound equanimity allows him to embrace a more fluid approach to his pre-event preparations. Instead of an exhaustive, meticulously planned schedule, Grover typically heads to the kitchen just two days before the ceremony, often without a fully solidified menu. "I’ll find everything out tomorrow morning," he stated, embodying a philosophy of embracing the moment. "I’m gonna enjoy it and that’s it – there’s no point worrying about it." This philosophy not only reduces personal stress but also allows for a more organic and potentially innovative culinary process, responding to the freshest ingredients and the prevailing creative energy.

While the final gastronomic landscape remains fluid until the eleventh hour, one constant is guaranteed: a refined rendition of fish and chips will once again grace the menu. This beloved British staple has been a consistent feature of Grover’s Oscar offerings, a crowd-pleaser that also happens to be remarkably efficient to produce. "We get slammed on the fish and chips – and thankfully it’s the easiest thing to make," he says with a knowing smile.

However, this is no ordinary seaside indulgence. Grover’s Oscar-worthy fish and chips are an artful interpretation, far removed from their greasy, newspaper-wrapped counterparts. Each serving is a delicate composition: a mere handful of perfectly crisp chips, accompanied by a slender goujon of pristine fish, and a dollop of tangy tartare sauce. The choice of fish itself is subject to availability and quality in Los Angeles. "In an ideal world, we’d use haddock, skin-on, but for a couple of years, we’ve used seabass, skin-on," Grover explained. "It all depends on what’s best in LA at the time," a pragmatic approach that ensures the highest quality ingredients are utilized.

Beyond the popular fish and chips, Grover is confident that a beef dish will also feature prominently on the final menu. His initial foray into Oscar catering saw him deliberately omit red meat, aiming to showcase British cuisine with a focus on lighter fare. "they know their steak over there… I want to put British food on the map," he had stated at the time. However, subsequent years have seen a bolder exploration of beef. In 2024, he presented a delicate slice of Wagyu served within a classic Yorkshire pudding, a sophisticated fusion of textures and flavors. The following year, the team tackled the notoriously challenging Beef Wellington, a dish that demands precision and timing. "It was our biggest challenge so far – I was worried I’d miscalculated the timing," he admitted, highlighting the intense pressure and meticulous execution required for such a complex preparation.

For the 2026 gala, Grover is leaning towards a Beef Wellington, deeming it "the most impressive" option. The successful execution of this ambitious dish is further bolstered by the presence of Ibrahim Arif, the head chef at Cut, who has traveled to Los Angeles to lend his expertise. "he’s very good at wrapping Wellingtons," Grover assured, underscoring the collaborative spirit and the reliance on specialized skills within the team.

Surprisingly, given the caliber of the attendees, requests for off-menu items are remarkably rare. "The most common thing we’re asked for is just chips," Grover revealed. "That’s easy." This simple yet effective offering underscores the guests’ appreciation for well-executed classics. In a unique twist for this year, Grover’s Oscar menu will not be available for a limited engagement at Cut restaurant, as it has been in previous years. Instead, the privilege of tasting these specially crafted dishes will be exclusively reserved for those fortunate enough to receive an invitation to the 98th Academy Awards. This exclusivity further elevates the experience, making the culinary offerings a truly integral and unforgettable part of the Oscar night celebration.

The culinary journey of Chef Elliot Grover for the Academy Awards is a compelling narrative of skill, adaptability, and a touch of controlled chaos. His ability to thrive under the pressure of last-minute changes, coupled with his deep understanding of classic dishes and his willingness to innovate, ensures that the Grosvenor Ball remains a highlight of Hollywood’s most glamorous night. As the 2026 ceremony approaches, the anticipation for both the cinematic triumphs and the exquisite culinary creations is at an all-time high, a testament to the enduring magic of the Oscars and the talent that brings it all to life.