Who We Are

The rise to the top has been a hard but rewarding climb for William and Suzue Curley. They have enjoyed many successes in their careers so far, which has helped retain and develop that passion and drive certain to see them enjoy many more in the years to come.

In 2004, they opened their first boutique in the leafy suburban haven of Richmond's Paved Court, just off the prestigious and picturesque Richmond Green, making an almost immediate impact. Their huge success in Richmond was followed by the opening of their equally successful Belgravia Boutique on Ebury Street. After an increasing demand for their chocolate and patisserie creations and, with word spreading fast about the ultimate Jaffa Cake- William Curley chocolate and patisserie concessions were opened in world-renowned department store Harrods in July 2011.

Brought up in Fife, William'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.

"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.

William has been awarded Britain's Best Chocolatier by the Academy of Chocolate for five consecutive years; 2007-2011. But it's not just these recent accolades we should take note of; in his culinary career William has won numerous awards, including The Caterer's Acorn Award, The Craft Guild Pastry Chef of the Year 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.

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, and both won Gold at the Culinary Olympics in Germany in 2004 prior to opening their first boutique.