David McIntyre

Coming Up

Formal training at the Culinary Institute of America gave David Mclntyre the base that would carry into apprenticeship and consulting work in California. That early structure matters in a steak program: timing, consistency, and the ability to execute under pressure all start long before a dining room service begins. Mclntyre’s path moved from Patina in California to Chef Consultant at CUT in Beverly Hills in 2006, then into opening roles for two other Wolfgang Puck restaurants, before settling into the long run at 45 Park Lane. By 2011, the work had narrowed to one house and one standard. At CUT at 45 Park Lane in London, Mclntyre took on a role that now extends beyond the restaurant itself, serving as Executive Chef of CUT at 45 Park Lane and as Executive Chef and director of food and beverage of 45 Park Lane. The progression shows a trade built on repetition, responsibility, and the trust that comes from having already handled both openings and established rooms.

Where They Are Now

Since 2011, the kitchen at CUT at 45 Park Lane has been shaped around a steady command of steak, with David Mclntyre responsible for keeping that anchor precise inside a polished London dining room. The dual role at 45 Park Lane means the work is not confined to a single pass or menu cycle; it reaches across the property’s food identity and the operational standards that support it. Steak, in this context, is less a category than a discipline. It asks for restraint, timing, and a clean read on quality, and Mclntyre has described new dish development as a process grounded in seasonality and shared judgment: “Ultimately it comes down to seasonality. But the creation of new dishes is a collaborative effort between me and my senior team.” That approach places the senior team inside the craft, where decisions are made through repeated discussion rather than individual display. London has become home in practical terms as well as professional ones. After years in the city, Mclntyre has said, “London has now become my home and I cannot imagine leaving this vibrant city.” The line reflects a long tenure in one place, where the demands of service and the rhythms of daily life have settled into the same frame.

In Their Words “Ultimately it comes down to seasonality. But the creation of new dishes is a collaborative effort between me and my senior team.”