Thirty-eight year old, British born Gregory, who is of Jamaican heritage, has drawn on his Caribbean roots to produce his range of handcrafted, bons bons. Mouthwatering fillings include; Passion Fruit, Banana, Coconut, Jamaican Rum and Caribbean Spice, Popping Candy (Space dust) and Origin Ghana (Milk) Single Origin Ecuador (Dark).
A graduate of Westminster College, Gregory was head pastry chef at restaurants such as Searcy’s at the Barbican and the Michelin starred Peacock Alley in Dublin, before developing a passion for chocolate.
In 2002, he went to Europe study the art of chocolate making, and was trained by world renowned pastry chefs such as Phillipe Marand and Barcelona based Oriol Balaguer – who is often referred to as the best Patissier in the world.
Gregory returned to the UK in 2004 to refine his skills, and in 2005 was the UK finalist in the World Chocolate Masters. In 2006, he launched Paul Wayne Gregory Ltd, his bespoke, hand-crafted chocolate company, and later that year created chocolates for the Queen’s 80th birthday celebrations.
Today, he is part of a wave of talented, innovative, chocolatiers taking chocolate to another level in terms of art, sophisticated craft and technical experience.
Paul Wayne Gregory clients include; Microsoft, Siemens, the Lanesborough Hotel, and restaurants such as; Rhodes W1 and Michael Caine’s Gidleigh Park.
Paul Wayne Gregory is available at Fortnum & Mason, 181 Piccadilly, London, W1A 1ER.