Meet William Curley
British chocolate maker
William Curley, the best British chocolate maker in 2007, 2008 and 2009, was predestined to become a chocolate confectioner. A glance at his personal as well as his professional development is enough to convince anyone of this.
- A gourmet in search of excellence
- William Curley, the best British chocolate maker in 2007, 2008 and 2009, was predestined to become a chocolate confectioner. A glance at his personal as well as his professional development is enough to convince anyone of this.
From his earliest years he was particularly interested in the cakes and pastries his mother made for teatime each day.
Little by little the idea took shape and it was in 1989, at the age of 17, during his traineeship in the kitchens of the Gleneagles Hotel (Scotland), that it became apparent.
His path was therefore decided. He decided to enter into the service of several major Michelin-starred establishments to refine his talent with renowned chefs and confectioners, such as Pierre Koffman at La Tante Claire (London) and Marco Pierre White at The Oak Restaurant (London). He has even gone so far as to cross the Channel to join Marc Meneau at L’Esperance (France) and Pierre Romeyer at la Maison de Bouche (Belgium).
However, at the age of 27, he chose to return to the hotel business and became the youngest pastry chef at the Savoy (London). With the hand of a master, he manages a team of 21 pastry chefs and it was here that he also met his future wife, Suzue, a confectioner originally from Japan, who is in charge of the famous “afternoon teas” at the hotel.
William Curley, who already has numerous prizes to his name, has since joined forces with Suzue to represent Scotland at several international events. Together they have won gold medals in Chicago, Basel and at the 2004 Culinary Olympic Games!
The same year they decided to open their own shop in a Richmond, as suburb of London. They combine their influence and savoir-faire with delight. “My wife has helped me explore ingredients from her country and I make creations never seen before, by putting them together with chocolate (such as sesame paste, yuzu, Sadachi or green tea)!” he declares.
The success of this first shop encouraged them to open a second one in 2009 in Belgravia, right in the centre of London. You will find the same delicious cakes, pastries, (rhubarb biscuits, Yuzu brownies...), chocolates (apricot/wasabi, Japanese dark vinegar flavours..), and ice creams (Kyoto Green Tea sorbet...) there, as well as the opportunity to enjoy them on the premises. A true paradise for gourmets but also for William Curley, as he confesses straight away that one of the things he likes most about his profession is to taste the creations!