William Curley parts with co-director to launch new business

Award winning chocolatier and patissier, William Curley parts ways with former business associate to pursue a new venture.

In a statement it says the split was an amicable decision and that William will retain the William Curley branding for any future endeavours, whilst his former partner will continue to trade in Belgravia and Richmond boutiques as R Chocolate London.

When we spoke to William he said: "Its been a tough year but I’m very happy, very positive and now that I have my own business, that’s fully mine, I’m really excited and I think sometimes as a chef you go through ups and downs. At the moment I really think this is an opportunity for William curley to really get to where I want it to get to."

William continued: "At the end of the day, the one thing I have learnt in life is to really concentrate on what you are doing and to make it special put all of your energy into that. I’m eager to train new people, that is what my new business is all about but when you shift away from that and do other things I think it just makes things complicated, just concentrate on what you do."

The new re-branded business will be launched later this month along with a new website whilst retaining his concession with Harrods Department store.

William said: "I have a ready-made shop in Harrods with a very loyal following and I guess I have a window into the world of Harrods so I really need to grasp the opportunity here.

"I want a new website and to be back online which will probably be at the end of this month and I have Harrods which which is my flagship and that will probably remain that now."

William began his career with an apprenticeship at Gleneagles Hotel working with some of the country’s finest chefs; including Pierre Koffmann, Marco Pierre White and Raymond Blanc. His ambitions then took him to The Savoy Hotel, where he became the youngest Chef Patissier in its history. William opened his business over thirteen years ago, and has achieved numerous accolades including four times winner of ‘Britain’s Best Chocolatier by The Academy of Chocolate’ and a gold medal at ‘The Culinary Olympics’. In 2012, he became a member of Relais Dessert International and achieved the Master of Culinary Arts by the Royal Academy of Culinary Arts.