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Paul A Young

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 multiple industry award nominations, before leading pastry teams in London’s Mayfair. His transition into chocolate began in 2004, working with Pierre Marcolini UK, Charbonnel et Walker and Rococo Chocolates, before launching Paul A. Young Fine Chocolates in London’s Camden Passage. 

Paul became the first chocolatier to win Gold at the Academy of Chocolate Awards for his sea-salted caramel and went on to open four Central London chocolateries, all producing chocolate on site.  

His debut book Adventures with Chocolate won Best Chocolate Book in the World at the Gourmand Awards in Paris, and he has since published four acclaimed titles. 

A familiar face on television, Paul has appeared on This Morning, Saturday Kitchen, Sunday Brunch, Blue Peter, The Apprentice, Snack Masters and Top Chef US.  

In 2022, he launched Chocolate at Home, delivering intimate masterclasses, with a dedicated studio in Staffordshire  

Paul also works as a consultant to both independent producers and major manufacturers across the chocolate industry. 

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