He's the flavour alchemist and master chocolatier who burst onto the international chocolate scene six years ago with challenging and exotic creations, wild and wonderful flavours.
Paul A Young wasted no time in securing himself a spot at the forefront of the chocolate world. Trained by the best, (he started out as Marco Pierre White’s pastry chef) Young has become one of the UK’s best known chocolatiers by changing the way we think about flavours. Young has a reputation as an incredibly creative flavour alchemist who often develops flavour combinations that are original, experimental, sometimes daring, yet always perfectly balanced. From his famous Marmite Ganache, to his popular Port & Stilton truffle and Cigar Leaf Caramel, there’s nothing run of the mill about his chocolates. Whether his creations elicit an unashamed “love or hate” reaction they will force you to change your perception of how chocolates should be made.
Young is the only chocolatier in London working in a truly artisan way. He and his team make all their creations completely by hand in the kitchens at each shop, in small batches and at every stage using fresh ingredients. Compounds, concentrates, essences, preservatives and additives are not used. Young is a groundbreaking and inspirational chocolatier. His passion for his craft and his cutting edge creativity have won him numerous awards and led to him being ranked amongst the world’s best chocolatiers.
After studying hotel catering and management at Durham and Leeds Metropolitan University, Paul quickly worked through the ranks of a restaurant kitchen to the position of head pastry chef for Marco Pierre White at Quo Vadis and Criterion. He then began to specialise in chocolate, and opened his first shop on Camden Passage in Islington in 2006 with his business partner James Cronin. Since then Paul has been creating products that have won numerous industry awards, wowed customers and earned him the reputation he has today.
His first book ‘Adventures with Chocolate’ won the World’s Best Chocolate Book at the Gourmand Cookbook Awards in Paris, was shortlisted for the Andre Simon Award and included in the Independent’s Top 50 cookbooks. In 2014 Paul was named Outstanding British Chocolatier by the International Chocolate Awards.