Paul Wayne Gregory has over 25 years’ experience in the catering industry, starting out as a baker and then becoming the main kitchen chef but found his true love in the pastry section. He moved to Ireland to work in the Michelin star restaurant, Restaurant Peacock Alley, and then headed the pastry section in all of Conrad Gallagher’s restaurants.
Returning to England, Paul worked for the Searcy’s foodservice group where his plated dessert won the front cover of the cookery book ‘London on a Plate.’ This book was compiled of London’s newest and hottest rising chefs.
With the desire to increase his knowledge, Paul moved to France to work with Monsieur Jean Valentine classmate of the legendary pastry chef Michelle Roux. Here Paul worked in the pastry shop and followed the Grand Master in his style of classic patisserie, it was here Paul developed the love for working with chocolate and knew one day he would open his own chocolate business.
Greatest Personal Achievement
“The Pure Indulgence Chocolate box. This took over 5 years in the making. We launched the range so now I could not change the flavours inside the box. In that year we won an Award of Excellence for the range. Now, every chocolate in the box has won an award individually: 8 gold, 3 silver and 1 bronze, the reason I say it’s an achievement is because it’s easy for me to compete 36 chocolates and put the winners in a box, but to bring out the box first and then compete each chocolate thereafter is a completely different story all together- I do not think I will do this again it nearly killed me”!