About Us
The rise to the top has been a hard but rewarding climb for William and Suzue Curley. The couple have enjoyed many successes in their careers so far but retain the passion and drive that is certain to see them enjoy many more in the years to come.
In 2004, they opened their first shop in the leafy suburban haven of Richmond's Paved Court, just off the prestigious and picturesque Richmond Green and made an almost immediate impact. William was awarded the Best British Chocolatier accolade for 2007, 2008 and again for 2009 by the Academy of Chocolate.
Brought up in Fife, William's career began with an apprenticeship at Gleneagles. He then went on to spend 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 Oak Restaurant.
He has won 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 Heptinstall Scholarship, he was given the opportunity to work under Marc Meneau at L'Espérance in France.
"During my twenty-five years in the business, only one or two like William have ever come 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 in 2004.
