William Curley was born on 29 October 1971 and is a Scottish patissier and chocolatier.
13 Facts About William Curley
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In 2012 William became a member of the prestigious pastry association Relais Desserts.
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William Curley, the son of a dock-worker, was born and raised in Methil, a small town in Fife.
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William Curley began his career on the advice of Moysie, with an apprenticeship at Gleneagles Hotel, before moving on to train at numerous Michelin-starred establishments.
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At the age of 27, William Curley then moved to The Savoy[] to become Head Chef Patissier, where he led a team of 21 pastry chefs under Anton Edelman.
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William Curley won Gold at numerous international culinary competitions and events in Chicago, Luxembourg and Basel, and at the Culinary Olympics in Germany in 2004.
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William Curley has been named four times winner of the 'Best British Chocolatier' award by the Academy of Chocolate.
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William Curley opened his first shop in Richmond Upon Thames just off the green in 2004, serving a range of chocolates and patisseries.
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William Curley's chocolates are available to buy in the Chocolates and Confectionery Room on the ground floor of the store.
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William Curley then began a regular Afternoon Tea set with the Halkin Hotel in November 2011 and launched his limited-run Jubilee Afternoon Tea in the Halkin Hotel in June 2012, featuring an Apricot and Ginger Macaron Crown.
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The William Curley team was the first ever to hold chocolate making classes at Harrods in May 2012, encouraging participants to get hands-on working with chocolate, in the Harrods Gourmet Cook Shop.
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In March 2012 William Curley was invited to participate in Faberge's charity event The Big Egg Hunt to raise money for Action for Children and Elephant Family.
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William Curley regularly takes part in events and charity dinners and appeared in the television series, Raymond Blanc's Kitchen Secrets, in early 2010.