Paul A. Young
Exciting, original, utterly authentic – three qualities that Paul A. Young shares with his chocolate creations. After working at the centre of Soho’s culinary whirligig in posts at Quo Vadis, and later at Criterion, he set himself as London’s trailblazing chocolatier, with shops from Soho to Bank, Islington to Fitzrovia. Bringing his native northern spirit to chocolate, his delicious sweets are handmade, onsite, with no additives, preservative or concentrate shortcuts. As of 2014 he was named Britain’s Outstanding Chocolatier by the International Chocolate Awards.
1. What was your biggest career break?
In 1996 I was offered the role of pastry chef with Marco Pierre White at The Criterion Brasserie in Piccadilly. This was the turning point in my career and changed my life.
2. Have you had a notable mentor – and if so what was it about them that was so inspiring?
Yes. Roger Pizey, a remarkable chef who has worked along side Marco Pierre White for over 25 years. He taught me how to become a world class patissier and is now a close friend.
3. What one piece of advice would you give to the 20-year-old you?
Allow yourself time off work to reflect, to recharge and to spend more time with family and friends. It's OK to stop.
4. What qualities do you most value in people with whom you work?
Their passion, drive and determination to do only the very best they can and to raise the bar every day to deliver world class products and service.
5. Who do you admire and why?
I admire our ageing community as they have a rich knowledge of life with so much to say and share. They are our link to the past which has moulded our current lives.
6. What does the future of your industry look like, to you?
Chocolate is such a huge industry at many levels and the industry is having to adapt constantly, with ever increasing cacao prices making it difficult to accurately predict, but there is so much positivity and growth especially in making sure cacao growers get paid the correct money. There will be an increase in fine cacao with more people understanding the origins, bean varieties and work that has to take place to deliver fine quality chocolate. Innovation will be huge, with many new creations being launched from all types of chocolate business and development in the growing countries which I hope will improve lives for the growers. Personally for me I plan to expand my business to more shops in the UK and hopefully globally.
7. If you hadn’t lived a life in chocolate and food what would you have done instead?
I would still be creative so I would either have pursued a career in music, art - especially ceramics - or travel as I have not explored the world enough.
8. What is your biggest extravagance?
I’ve just bought a house to renovate so the exciting journey begins. Other than that I enjoy eating out and have some of the world’s leading restaurants on my doorstep.
9. Who would you invite to your dream dinner party and why?
Emma Thompson for her beauty, intelligence and genuine love of people, Damien Hirst so we can share creative discussions and consider how art will progress in the future, Vivienne Westwood... I don’t have the words to say how influential she has been in my life simply for distilling creativity and words into thought-provoking conversations.
10. What do you do to relax away from work?
Eating out with great friends and great wine, cooking at home and entertaining with family and friends, walking my dog.
11. If you could change one thing about Britain today, what would it be?
I would like to change the current trend of everything being disposable, instant and that success orbits around money and fame. The focus should be on working hard to perfect and be the very best one can, then the rewards and accolades will follow.
12. What would your last meal be?
Starter - Dressed British crab with brown bread and butter
Main - My mum's corned beef, potato and onion pie. It's stellar and reminds me of my roots in North East England.
Dessert - Steamed ginger syrup sponge pudding with lashings of custard.
