Paul Wayne Gregory Chocolates

Paul Wayne Gregory has over 20 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 foo

d 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. With the desire and passion still burning and as Paul says “I needed a finishing school”. He moved to Spain to work for world renowned pastry and chocolate master Oriol Balaguer, “And here I found myself.”

Back in England Paul had no intention of starting his business just yet, but with no job and no money, “I had just spent almost 2 years working for free, friends who had now become head chefs asked if I could make chocolates for them, so I started working from home creating chocolates in the night and looking for a job in the day. 2 years later, I said to myself, well, I’m in business aren’t I”. He laughs

With no formal business skills, Paul under took a short business course which he says, “Being dyslexic, I could not make head or tails of it. Forecasts, projections etc I’m a chef! But the one thing I knew from travelling and working in all those high end establishments is, quality sells itself.”.

“I took all of those skills and moved into an industrial unit, no investor, no money, it was a huge risk! But what I did have was a burning desire to show the world what I meant by, indulgence is everything and at the end of the day, everyone has to start somewhere.”

In less than 6 years, the desire and passion truly speaks for itself:
Chocolates for the Queens 80th birthday
Bespoke chocolate box and chocolates for the launch of Windows Live Europe
An Award of Excellence for the Pure Indulgence range which started with a limited launch in Harvey Nichols stores
BEEAM Award for a Personal Achievement as an individual
Total of 8 gold awards, 3 silver awards, 1 bronze. Making the Pure Indulgence Chocolate box, the first truly award winning chocolate box where every chocolate in the box has won an award
Total of 3 Awards of Excellence
Voted within the top 10 chocolate makers by the I magazine
Award of Highly Commended by Observer food magazine
Elected member of the Ambassadors Chocolate Academy