Paul Wayne Gregory has over 25 years’ experience in the catering industry, starting out as a baker and then becoming a 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 food service 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 Mousier Jean Valentine class mate 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.

The final step was a move to Spain to work with Oriol Balaguer a master patisserie chef and chocolatier, this was Paul’s finishing school and the desire to develop his own concepts quickly started to grew. Returning to England it was only matter of time before the journey would begin………