William Curley

William Curley, the son of a dock-worker, was born and raised in Methil, a small town in Fife. He began his career on the advice of Moysie, with an apprenticeship at Gleneagles Hotel, before moving on to train at numerous Michelin-starred establishments. He has worked amongst many chefs and patissiers in the business, including: Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant Hyde Park Hotel (now the Mandarin Oriental Hyde Park, London,{{Cite web|url=https://www.scottish-places.info/people/famousfirst3341.html|title=William Curley from The Gazetteer for Scotland|website=scottish-places.info}} Marc Meneau at {{usurped|1=[https://web.archive.org/web/19981201203831/http://www.marc-meneau-esperance.com/ L'Esperance]}} in Burgundy and Pierre Romeyer at Maison Du Bouche, just outside Brussels. At the age of 27, William then moved to The Savoy[{{Cite web |url=http://www.williamcurley.co.uk/engine/shop/page/Press/The+Mail%2C+23.07.10 |title=William Curley, a British patissier chocolatier - the Mail, 23.07.10 |access-date=3 September 2010 |archive-date=23 September 2010 |archive-url=https://web.archive.org/web/20100923221957/http://www.williamcurley.co.uk/engine/shop/page/Press/The+Mail%2C+23.07.10 |url-status=dead }}] to become Head Chef Patissier, where he led a team of 21 pastry chefs under Anton Edelman.{{cite web|url=http://uktv.co.uk/food/chef/aid/530618/ |title=Anton Edelmann: Celebrity Chefs: Good Food Channel |publisher=Uktv.co.uk |accessdate=2012-12-18}}

William has won a variety of awards including the 'William Heptinstall Award',{{cite web|url=http://www.williamheptinstallaward.org.uk/index.php |title=An annual award for young chefs in the UK |publisher=Williamheptinstallaward.org.uk |accessdate=2012-12-18}} 'The Craft Guild Pastry Chef of the Year' award,{{cite web|url=http://www.craftguildofchefs.org/index.php |title=The |publisher=Craft Guild of Chefs |accessdate=2012-12-18}} 'Caterer and Hotelkeeper's Acorn Award,’ and 'British Dessert of the Year.'

William won Gold at numerous international culinary competitions and events in Chicago, Luxembourg and Basel, and at the Culinary Olympics in Germany in 2004.{{Cite web |url=http://www.debretts.com/people/biographies/browse/c/26362/William%20CURLEY.aspx |title=William Curley, Esq Authorised Biography – Debrett's People of Today, William Curley, Esq Profile |access-date=2 September 2010 |archive-date=8 August 2012 |archive-url=https://web.archive.org/web/20120808064731/http://www.debretts.com/people/biographies/browse/c/26362/William%20CURLEY.aspx |url-status=dead}}

William has also been named four times winner of the 'Best British Chocolatier' award by the Academy of Chocolate.The Evening Standard, 9 November 2009, 'Capital's Gourmet Chocolate hotspot{{cite web|url=http://www.academyofchocolate.org.uk/?page_id=31 |title=Awards |publisher=Academy of Chocolate |accessdate=2012-12-18}}{{cite web|url=http://worldchocolateguide.com/blog/academy-of-chocolate-awards-2011/ |title=Academy of Chocolate Awards 2011 |publisher=World Chocolate Guide |date=2011-05-21 |accessdate=2012-12-18}}

William Curley opened his first shop in Richmond Upon Thames just off the green in 2004, serving a range of chocolates and patisseries. Following the success of Richmond, a second boutique was opened in November 2009 in Orange Square, Belgravia, London. Boasting the same fine selection of chocolates and patisseries as well as home-made ice cream and a brunch menu, William's Belgravia boutique introduced London's first "dessert bars" where customers can sit at the bar and sample a tasting menu of desserts created in front of them by one of William's chefs.{{cite web|url=http://www.williamcurley.com/engine/shop/page/Boutiques |title=William Curley, a British patissier chocolatier - Boutiques |publisher=Williamcurley.com |accessdate=2012-12-18}} Curley's Belgravia dessert bar featured creations such as Mille-feuille au chocolate - layers of hazelnut dacquoise and chocolate cremeaux with an orange sauce, and muscavado ice-cream and then Rhubarbe sable – layers of shortbread sandwiched with rhubarb parfait and topped with berry sorbet, and rhubarb poached in ginger syrup.{{cite news|url=http://www.thehandbook.com/news/london-licked/ | work=The Handbook| title=London Licked ice cream makeover| date=27 July 2010}} Both shops closed in early 2016 following a split between the two co-directors.{{cite web| url=https://www.thecaterer.com/articles/366792/william-curley-parts-company-with-co-director-to-launch-new-venture | title=William Curley parts company with co-director to launch new venture | publisher=The Caterer | date=2016-04-27 |accessdate=2019-01-23}}

In the summer of 2011, William Curley opened a chocolate concession at the luxury department store Harrods. His chocolates are available to buy in the Chocolates and Confectionery Room on the ground floor of the store.{{cite web|url=http://s7ondemand4.scene7.com/s7/brochure/flash_brochure.jsp?company=Harrods&sku=11731_StoreGuide_Jul2012_new&config=Scene7SharedAssets/eCatalog8&locale=en&rw=false |title=Harrods |publisher=S7ondemand4.scene7.com |accessdate=2012-12-18}} To celebrate Chocolate Week in October 2010, William held an Afternoon Tea at Claridges Hotel in Mayfair, London, which featured some of William's signature creations including his Venezuelan Cadeaux and Sea Salt Caramel Tart.{{cite web|url=https://www.claridges.co.uk/special-offers/|title=Luxury Offers: Our Best Hotel Offers - Claridge's|website=Claridge’s|accessdate=11 May 2018}}

William then began a regular Afternoon Tea set with the Halkin Hotel in November 2011{{cite web|url=http://www.easier.com/96640-the-halkin-couture-chocolate-afternoon-tea.html |title=The Halkin launches William Curley's 'Couture Chocolate Afternoon Tea' |publisher=Easier |date=2011-11-09 |accessdate=2012-12-18}} and launched his limited-run Jubilee Afternoon Tea{{cite web|url=http://www.skiddle.com/restaurants/London/Halkin-Bar/157232/samplemenu.html |title=Halkin Bar in London | Sample menus for Halkin Bar |publisher=Skiddle.com |date=2012-06-10 |accessdate=2012-12-18}} in the Halkin Hotel in June 2012, featuring an Apricot and Ginger Macaron Crown. In the summer of 2012, William collaborated with the V&A Victoria and Albert Museum in London to celebrate their Ballgowns British Glamour exhibition.{{cite web|url=http://www.stylist.co.uk/life/recipes/william-curleys-belle-of-the-ball-couture-cakes-at-harrods |title=William Curley's couture cakes - Belle of the Ball patisseries - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine |publisher=Stylist.co.uk |date=2012-11-26 |accessdate=2012-12-18}} William selected four gowns and created 4 patisseries, available as part of Harrods' 'Best of British' Afternoon Tea range in their Tea Room during the Jubilee.

William and his chefs provide chocolate masterclasses and workshops, where participants learn the basics of chocolate making. William also holds demonstrations and classes at Divertimenti Cookery School.[http://www.divertimenti.co.uk/home/search-products.html?searchterm=william+curley]{{dead link|date=September 2021}} The William Curley team was also the first ever to hold chocolate making classes at Harrods in May 2012,{{cite web|url=http://www.williamcurley.com/engine/shop/page/Curley+Blog |title=William Curley, a British patissier chocolatier - Curley Blog |publisher=Williamcurley.com |accessdate=2012-12-18}} encouraging participants to get hands-on working with chocolate, in the Harrods Gourmet Cook Shop.

To commemorate the Queen's Diamond Jubilee in May/June 2012, William and his team created a chocolate crown displayed in the window of the luxury department store, Harrods.{{cite web|url=http://fashion.telegraph.co.uk/article/TMG9269609/The-making-of-Harrods-Diamond-Jubilee-crown-collection.html |archive-url=https://web.archive.org/web/20120517210118/http://fashion.telegraph.co.uk/article/TMG9269609/The-making-of-Harrods-Diamond-Jubilee-crown-collection.html |url-status=dead |archive-date=2012-05-17 |title=The making of Harrods' Diamond Jubilee crown collection - Telegraph |publisher=Fashion.telegraph.co.uk |accessdate=2012-12-18}}{{cite web|url=http://www.tatler.com/7324/image/29#/7324/image/29 |title=Harrods Jubilee crown exhibition - Tatler Magazine |publisher=Tatler.com |date=2012-05-17 |accessdate=2012-12-18}}

In March 2012 William was invited to participate in Faberge's charity event The Big Egg Hunt{{cite web|author=The Fabergé Big Egg Hunt |url=http://www.thebigegghunt.co.uk/ |title=Homepage | The Fabergé Big Egg Hunt |publisher=Thebigegghunt.co.uk |accessdate=2012-12-18}} to raise money for Action for Children and Elephant Family. William and his team created a giant chocolate egg measuring 1.5 metres. This egg was featured in the window of Fortnum & Mason during the hunt and on 20 March 2012 fetched £7,000 at a charity auction making it the most expensive edible chocolate Easter Egg ever sold at auction.{{cite web|author=Kerstin Kühn |url=http://www.caterersearch.com/Articles/22/03/2012/342925/william-curley-wins-guinness-world-record-for-chocolate-egg.htm |title=William Curley wins Guinness World Record for chocolate egg - 3/22/2012 - Caterer and Hotelkeeper |publisher=Caterersearch.com |date=2012-03-22 |accessdate=2012-12-18}}

William regularly takes part in events and charity dinners and also appeared in the television series, Raymond Blanc's Kitchen Secrets,{{cite web|url=http://www.bbc.co.uk/programmes/b00qzh52 |title=BBC Two - Raymond Blanc's Kitchen Secrets, Series 1, Chocolate |publisher=BBC |date=2012-05-05 |accessdate=2012-12-18}} in early 2010.

• Nostalgic Delights: Classic Confections & Timeless Treats - 16 Oct 2016 - co-author Kevin Summers;
• Patisserie: A Masterclass in Classic and Contemporary Patisserie - 22 May 2014 - co-author - Susan Curley;
• Couture Chocolate: A Masterclass in Chocolate - 25 Oct 2013 - co-author - Jose Lasheras

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Category:1971 births

Category:Living people

Category:People from Methil

Category:Scottish male chefs

Category:Chocolatiers

Category:Scottish company founders

Category:20th-century Scottish businesspeople

Category:21st-century Scottish businesspeople