Paul A Young

Paul A. Young is internationally recognised as one of the world’s finest master chocolatiers and one of the UK’s most innovative chocolate specialists. Since opening his first chocolaterie in 2006, he has built a reputation for bold, creative flavour combinations and an approachable style that makes chocolate accessible, exciting and relevant to both professionals and home cooks. Born in Yorkshire and raised in the Northeast of England, Paul trained as a chef at New College Durham, inspired by baking with his mother and grandmother. At just 21, he became Head Chef at Alice Blossom’s in Whitby before moving into pastry, eventually joining Marco Pierre White in 1996. Paul spent six years working under Marco across several of London’s most iconic kitchens, including the Criterion Brasserie, Titanic, The Oak Room and as Head Pastry Chef at Quo Vadis in Soho. Seeking broader creative opportunities, Paul moved into food development roles with Marks & Spencer and Sainsbury’s, earning mult