Unfiltered: Davide Bottoni, Cut at 45 Park Lane

The Rome-born head sommelier of Cut at 45 Park Lane talks to Douglas Blyde about operator Wolfgang Puck’s dynamic playlist, the proclivity of executive chef Elliott Grover for an espresso martini, and the joy of wagyu rib-eye with mature Barolo.

Where do your roots lead?

I am originally from Rome. My Mom was a shopping assistant for a luxury brand, and my dad worked in telecommunications.

Who was your your mentor?

Master Sommelier, Arnaud Bardary, who was my boss at Maze by Gordon Ramsay. It was my first sommelier experience in the UK. I started as a commis sommelier, then became his assistant. I learnt so much. It shaped my forma mentis.

Where did you work next?

Sky Garden was a great experience in terms of learning how to manage a team and making sure everything worked perfectly logistically. Then Hide, post-pandemic—and it was fun guiding our guests through over 8,000 bins. And Claridge’s — a fantastic institution, a fantastic hotel. It was great to feel like a member of one of the most important hospitality icons. We poured Burgundy as if there was no tomorrow.

What are the highlights of your list at Cut?

We are very lucky to have one of the most extensive verticals of Mouton and Lafite, and I have learnt so much about American wines here; it is a constant discovery.

Do you offer the whole list via room service?

Yes, at all outlets apart from Sushi Kanesaka, where it is provided on request only.

What are your finest pours via Coravin?

These include Malbec, Mt. Brave, Mount Veeder, Napa Valley 2014, Sassicaia 2014, and Domaine Arnoux-Lachaux, Chambolle-Musigny 2019.

What has been a startlingly good food and drink match at Cut?

Our Japanese A5 rib-eye with a bottle of Cavalier Lorenzo Accomasso, Annunziata Barolo Riserva 1996.

How often do you interact with the creator of Cut, Wolfgang Puck?

He comes very often, and there’s such a great vibe when he’s around. I am always surprised by his level of wine knowledge—not many chefs have this.

What might we find on his musical playlist?

Music from the 1980s. But he also likes Arctic Monkeys, Franz Ferdinand and Kaiser Chiefs.

What does executive chef Elliott Grover like to drink?

Espresso martinis and Champagne.

What is your favourite table in the house?

Table 37 in the window offers intimacy while also being at the heart of the action.

What style of wine could you happily live without?

Pét-nat.

And what deserves to be in the spotlight?

Jura whites.

What ingredients do you love and abhor?

I love artichoke, chicory, asparagus, lamb, oysters and basil, though I prefer to avoid liver, capers, or mint.

What was a recent sommelier trip which you found interesting?

The Bordeaux Primeurs to try the different expressions of terroir in each of château.

Who is an interesting fellow sommelier?

Federica Patania recently opened her own restaurant with her chef husband, Alessandro Piantedosi. Il Bulbo is in Avellino.

What would be your preferred drink from Bar 45 upstairs?

Bar 45 has an incredible selection of all different cocktails categorised by art typology. From the brilliant Negroni trolley, my favourite is the chestnut version.

If you could have a superpower, what would it be?

The ability to instantly eliminate tiredness.

Tell us something surprising about yourself?

I have been to so many gigs and concerts.

Finally, who, from history, would you like to sit down to a long lunch with?

English singer and guitarist, Syd Barrett, with whom I would drink a bottle of 1955 Biondi-Santi Tenuta Greppo Riserva…

Cut – 45 Park Lane, London, W1K 1PN; 020 7493 4545; restaurants.45L@dorchestercollection.com; dorchestercollection.com

To read Blyde’s review of Cut at 45 Park Lane, click here.

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