Cut at 45 Park Lane

The pass held to one steak standard

The beef reaches the grill by cut, breed, and fat, not by theatre. David McIntyre, chef at Cut at 45 Park Lane in Mayfair, London, keeps the pass tied to timing and repetition, the disciplines he carried from the Culinary Institute of America into apprenticeship at Patina in California, then into consulting work for CUT in Beverly Hills from 2006.

At 45 Park Lane, McIntyre’s work has been attached to the house since 2011. His role extends beyond a single menu, as Executive Chef of CUT at 45 Park Lane and Executive Chef and director of food and beverage of 45 Park Lane. That breadth matters in a hotel restaurant, where the steakhouse has to hold its line across service, room tempo, and the food identity of the property. Wolfgang Puck, founder, brought the CUT model to London as his first European venture in September 2011, setting an American steakhouse vocabulary inside a Mayfair dining room. Byron Lazaroff-Puck, President of Wolfgang Puck Fine Dining Group, now works across the wider group, overseeing 21 fine dining restaurants across 6 countries.

A Konro grill and a beef program

The program is built around premium beef, with Japanese Wagyu, USDA Prime, and British cuts treated as distinct materials rather than interchangeable luxury. The restaurant’s stated point of difference is the widest selection of premium beef cuts in London, and the kitchen gives that claim its practical test at the grill. The bespoke Konro carries the centre of the method: heat, fat, seasoning, rest, and the clean judgment of when a cut is ready for the pass.

Taste of CUT makes the comparison explicit, placing different beef expressions into one sequence instead of asking the guest to choose by reputation alone. Japanese Wagyu sits beside the broader steakhouse architecture, while tuna tartare cones and white truffle pappardelle keep the menu from narrowing into a single note. McIntyre has described new dish development without isolating himself from the brigade: “Ultimately it comes down to seasonality. But the creation of new dishes is a collaborative effort between me and my senior team.” In that sentence, the senior team is not garnish. They are part of the method.

The room around the fire

The room works in a lower register than the beef. High ceilings, chandeliers, dark wood panelling, and romantically dim lighting make space for a formal service style without turning the dining room stiff. Hyde Park sits in view, and Damien Hirst artwork gives the walls a particular London charge, glossy but not soft.

At the counter of the craft, the pass remains the point. Plates leave with steak at the centre, sauces and sides close enough to support rather than distract. McIntyre’s long tenure gives the place its steadiness; Puck’s founding line gives it its frame. If the house has a future to follow, it is in how that senior team keeps reading seasonality through the same grill, especially when Japanese Wagyu is on the board.