William Curley

William Curley, the son to a docker, was born and raised in Methil, a small town in Fife. 

In 2011, William opened a chocolate concession at the world-famous department store Harrods wher his chocolates are available to buy in the Chocolates and Confectionary Room on the ground floor of the store.

His career began with an apprenticeship at Gleneagles Hotel, and lead him to train with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history.

At the age of 27, William then moved to The Savoy to become Head Chef Patissier, where he led a team of 21 pastry chefs under Anton Edelman. It was here that he met his wife Suzue, also a highly respected patissier. At the time, she was in charge of running The Savoy’s world famous Afternoon Teas.

William has won a variety of awards including the ‘William Heptinstall Award’,‘The Craft Guild Pastry Chef of the Year’ award, ‘Caterer and Hotelkeeper’s Acorn Award,’ and ‘British Dessert of the Year.’

Both William and Suzue have won Gold at numerous international culinary competitions and events in Chicago, Luxembourg and Basle, and at the Culinary Olympics in Germany in 2004. William has also been named four times winner of the ‘Best British Chocolatier’ award by the Academy of Chocolate.


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