Gregory 38, who is of Caribbean heritage, a graduate of Westminster College, and 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.
He left London to train with some of the best pattissers in Europe, and in 2006, launched Paul Wayne Gregory Ltd. In 2006 he created the chocolates for the Queens 80th birthday celebrations, and the following year launched his Pure Indulgence range of bonbons – which includes fillings such as: Salted Caramel, Spacedust, Tahiti Vanilla Pods, Blue Mountain Coffee, Liquorice and Coconut.
Gregory’s clients include; Microsoft, Siemens, the Lanesborough Hotel and Rhodes W1 and he is currently part of a wave of talented, innovative, chocolatiers taking chocolate to another level in terms of art, sophisticated craft and technical experience.
Last year, he was commissioned by the Nelson Mandela Children’s Fund charity to create a 4ft by 3ft portrait of Nelson Mandela made entirely from chocolate.
He was also recently commissioned by Fortnum & Mason to produce a range of tropical flavoured chocolate bonbons for their confectionary counter.
Paul Wayne Gregory chocolates are available from: www.paulwaynegregory.com