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William Curley
William Curley (born 29 October 1971) is a Scottish luxury patissier and chocolatier based in London. Curley and his wife Suzue are owners of William & Suzue Curley Ltd. Since 2007 Curley has won the Academy of Chocolate's 'Britain's Best Chocolatier' Award four times and in 2012 the couple became members of the prestigious pastry association Relais Desserts.〔()〕
==Early Life and Career==
William Curley, the son to a docker, was born and raised in Methil, a small town in Fife.〔 He began his career with an apprenticeship at Gleneagles Hotel, before moving on to train at numerous Michelin-starred establishments. Since his first apprenticeship he has worked amongst highly respected chefs and patissiers in the business, including: Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant Hyde Park Hotel (now the Mandarin Oriental Hyde Park, London,〔http://www.scottish-places.info/people/famousfirst3341.html last visited 02/10/10〕 Marc Meneau at (L'Esperance ) in Burgundy and Pierre Romeyer at Maison Du Bouche, just outside Brussels.〔 At the age of 27, William then moved to The Savoy(visited 03/10/10〕 ) to become Head Chef Patissier, where he led a team of 21 pastry chefs under Anton Edelman. It was here that he met his wife Suzue, also a highly respected patissier. At the time, she was in charge of running The Savoy's world famous Afternoon Teas.〔
Originally from Osaka, Japan, Suzue moved to London in 1996 where she trained at Le Cordon Bleu. Before moving to The Savoy, she had previously worked at Claridges.
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