William Curley is a world renowned and award winning patissier and expert in all things chocolate. His talent and passion have taken him to the top of his industry working in some of the best restaurants and hotels in the world. Based in London he currently runs a successful chocolate boutique in Soho and a concession in Harrods famous food hall.
Born in Methil, Fife, William left school at the age of 15 to train to be a chef at the former Glenrothes College, now part of Fife College. It was here he gained the valuable skills he needed to secure an apprenticeship at the world famous Gleneagles hotel. This led him on to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him on to the prestigious Savoy Hotel, where he became the youngest Head Chef Patissier in its history.
William opened his business over thirteen years ago, and has achieved numerous accolades including four times winner of ‘Britain’s Best Chocolatier by The Academy of Chocolate’ and a gold medal at ‘The Culinary Olympics’. In 2012, he became a member of Relais Dessert International the most prestigious association for Patissier Chocolatiers. William has also achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts which is the highest accolade awarded to chefs in the UK.
William has written three books over the years: ‘Couture Chocolate’ released in 2012, and awarded ‘Cookery Book of the Year’ by The Guild of Food Writers Award. ‘Patisserie’, was published in 2014 followed by ‘Nostalgic Delights released in autumn 2016, which is inspired by childhood favourites, memories of food and the history of his craft.
Refusing to compromise on the quality or nature of his work, William aims to source only the finest ingredients, using the freshest, most natural produce from around the world. He is intensely passionate about his craft; chocolate, patisserie and encouraging and mentoring young talent within the business. He has kept in touch with his Fife routes and visited the College in recent years to present a chocolate masterclass to students – inspiring the next generation of chefs to be the best they can be.
