About Us

William and Suzue Curley have enjoyed many successes in their careers so far. Having opened their shop on Richmond's Paved Court 3 years ago, William has been awarded the Best British Chocolatier accolade for 2007 by the Academy of Chocolate.

Brought up in Fife, William's career began with an apprenticeship at Gleneagles and, shortly after, training with Pierre Romeyer at La Maison du Bouche in Belguim. He has numerous awards, including The Caterer's Acorn Award, The Craft Guild Pastry Chef of the Year, The Academy of Culinary Arts Awards of Excellence and British Dessert of the Year. Having won the William Heptnstall Scholarship, he was given the opportunity to work under Marc Meneau at L'Esperance in France.

William then spent six years at numerous Michelin-starred establishments with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons and Marco Pierre White at The Oak Restaurant. "During my twenty-five years in the business, only one or two like William have ever came along. He is a fantastic pastry chef and chocolatier - perfect!" Declared Koffman, London's undisputed Chef of Chefs. He then became Chef Patissier at The Savoy Hotel under Anton Edelman (where he met Suzue), as Chief Patissier leading a team of 21 pastry chefs.

Suzue is also a highly respected patissier. Originally from Osaka, Japan, Suzue moved to London in 1996 where she trained at Le Cordon Bleu. She has worked at Claridges and The Savoy where she was in charge of the world famous Afternoon Teas. She has won many national competitions including Gold at Hotelympia in 2000. Both William and Suzue have represented Scotland at international culinary events, winning Gold medals in Chicago and Basle. Prior to opening their shop together William and Suzue both won Gold at the Culinary Olympics in Germany.