Paul A Young

Paul Young is one of the UK's foremost chocolatiers and patissiers, a talented and passionate Chef who brings a flamboyance and excitement to the burgeoning British chocolate scene, and referred to as ‘chocolate's Heston Blumenthal'. His passion for his craft and his cutting edge creativity has led him being ranked amongst the world's best chocolatiers and awarded ‘Outstanding British Chocolatier' by the International Chocolate Awards.

Paul is on the board of the Academy of Chocolate and has won many Gold, Silver and Bronze Awards at the International Chocolate Awards and Gold Stars from the Guild of Fine Foods - Great Taste Awards. His famous sea salted caramel has been voted ‘the best in the world'.

He worked as Pastry Chef for many years for Marco Pierre White at The Criterion Brasserie, and then as Head Pastry Chef at Quo Vadis, Soho. Paul then went on to create his wonderful chocolates for private clients and to consult for Charbonnel et Walker, Pierre Marcolini and Rococo. He worked with Marks and Spencer and Sainsbury's to develop some of today's best selling products, with two nominations for The Award of Excellence for his development work.

On television Paul Young has appeared on BBC's Great British Bake Off Wedding Cake Special, Blue Peter, Food and Drink, Paul Hollywood's Pies and Puds, ITV's This Morning & Alan Titchmarsh, Channel 4's Sunday Brunch, Heston's Great British Food, Gordon Ramsay's shows, UK-TV Food's Great Food Live, Sky One's Taste and even on BBC TV's The Apprentice and Mary Portas Queen of Shops. He was included in Channel 4's Foods list of most influential foodies under 40.

Paul gives regular demonstrations at national shows, such as The Ideal Home Show, the Cake and Bake Show, Taste of London/Taste of Winter, BBC Good Food Show, The Handmade Fair, Grand Designs, Spirit of Summer/Christmas, Jamie Oliver's Big Feastival and Salon du Chocolat. His popular chocolate making workshops are held in his chocolateries and he has taught at Leiths School of Food and Wine.

Paul opened his first unique real Chocolaterie - ‘Paul A Young Fine Chocolates' in Islington's Camden Passage in 2006 and that year won the award of “Best New Chocolate Shop” in the Academy of Chocolate Awards. His second Chocolaterie opened in the Royal Exchange in the heart of the City of London in 2007 his third and flagship store opened in the centre of Soho in Wardour Street in 2011 and his fourth in 2013 at Heal's flagship design store on Tottenham Court Road where you can also sit down and enjoy his creations in store.

Paul Young uses the finest ingredients and his extensive knowledge of food and to create his wonderful chocolates. Over the past few years Paul has won critical acclaim for his chocolates, developing combinations that are often daring but always perfectly balanced. He has even courted controversy for his innovative creations, none more so than for his Marmite truffles, which are hugely popular with his customers and one of his best selling products. He has even created the world's most expensive chocolate bars which are etched in Gold and infused with Frankincense and Myrrh.

Paul's book ‘Adventures in Chocolate' was published in 2009 and won the award for Best Chocolate Book in the World in the Gourmand World Cookbook Awards.

Drawing on his experience, Paul A Young will talk about the sacrifices he made to set up his business, his dedication to his craft and what inspires him.

Paul A Young is a charismatic and entertaining speaker with a passion and extensive knowledge of chocolate and the chocolate industry. Why do we love chocolate? Is it sustainable and are we going to run out of chocolate? He is a thoughtful and informative speaker with advice to share. You will find his enthusiasm irresistible.

Paul’s talk consists of:

How Paul became a Chocolatier – how to make the dream come true and how it is important to love what you do.
Why do we all love chocolate? - What are the health benefits?
Growing a business and building a brand.
Opening his first shop – followed by the second, third and fourth.
Making chocolate – flavour combinations
Running the business and managing a team – with the ups and downs, the thrill of industry recognition and the preferences of celebrity customers!
The chocolate industry - Fair Trade and sustainability.
How to train future chocolatiers
Fun facts and stories about chocolate

Clients often ask about purchasing books for giveaways and delegate packs. Below you’ll find a selection of products by Paul A Young. Click the images to view on Amazon's website. For bulk orders, please speak with your Booking Agent.