Brought up in Fife, WILLIAM CURLEY's career began with an
apprenticeship at Gleneagles, followed by 6 years at numerous
Michelin-starred establishments, working with respected chefs
including Pierre Koffman at La Tante Claire, Raymond Blanc at Le
Manoir aux Quat' Saisons and Marco Pierre White at The Restaurant.
He then became Chef Patissier at The Savoy Hotel under Anton
Edelman, as Chief Patissier leading a team of 21 pastry chefs.
In 2004, he opened his first boutique in Richmond, followed by the
opening of his equally successful Belgravia Boutique. After an
increasing demand for his chocolate and patisserie creations,
William Curley chocolate and patisserie concessions were opened in
world-renowned department store Harrods in July 2011. They also
create bespoke patisserie to accompany Afternoon Teas at some of
London's top establishments.
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