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Meet the UK Team
Paul A. Young
"Having worked with Guittard Chocolate to produce my handmade chocolates for many years I am now proud to be using my expertise and knowledge to bring Guittard's unwavering quality and unique couvertures to the Bakery, chocolate and restaurant sectors."
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Paul A. Young is a highly respected master chocolatier, recognized as one of the best in the UK and globally. Since opening his first chocolaterie in 2006, Paul has earned a reputation for his creativity and innovative flavour combinations. His signature sea-salted caramel won a gold award at the prestigious Academy of Chocolate Awards, setting the tone for many future accolades. Paul’s unique approach has made chocolate accessible to all, cementing his status as a leader in the industry.
Hailing from Yorkshire, Paul’s passion for baking began in his childhood, inspired by his mother and grandmother. After training as a chef, he gained valuable experience working with Marco Pierre White in London, holding pastry chef roles at The Criterion, Titanic, and Quo Vadis.
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He later transitioned into product development, creating award-nominated pizzas and desserts for leading retailers like Marks & Spencer and Sainsbury’s, before fully dedicating himself to the world of chocolate.
In addition to various television appearances, Paul is the author of four books: Adventures with Chocolate, Sensational Chocolate, How to Make Chocolates, and The Joy of Chocolate. His first book won Best Chocolate Book in the World at the Gourmand World Cookbook Awards. Paul now runs Chocolate at Home, offering personalized masterclasses and consulting services, sharing his expertise with chocolate enthusiasts and businesses alike.
Lucie Bennett
"I'm very excited to be part of the re launch of Guittard and Co. Couverture. I have used the chocolate for many years now and the blends work wonderfully in my cakes and desserts, complimenting the other flavours and ingredients I use. I am really looking forward to growing the Guittard community in the UK alongside Paul Young and Adrian Beale'."
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From an early age, food has been central to Lucie's life, influenced by a family of passionate cooks. Her love for baking grew during childhood, and food technology became a favourite school subject. After studying fine art in college, which influenced her culinary creations, Lucie discovered her true calling in sweets upon returning from her travels. In 2004, she embarked on this wonderful journey at Westminster Kingsway College, studying for a pâtisserie scholarship, a course dedicated to learning the foundations of the craft.
Lucie's next chapter took her to London, where she worked with renowned pastry chefs William & Suzue Curley. This period was instrumental in honing her skills as both a pâtissier and chocolatier while immersing herself in the day-to-day running of the shops.
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She also relished the opportunity to lead chocolate and pâtisserie workshops. Since then, she’s worked on diverse projects around the globe, including collaborations with Bailey’s, teaching at Bertinet Kitchen, and featuring in Country Living magazine.
Previously, she created award-winning cakes and pâtisseries from her home in Henfield, inspired by nature and local produce. Today, Lucie is excited to take on a permanent role as a UK brand ambassador for Guittard Chocolate, where she will help relaunch their signature couverture blends alongside master chocolatier Paul A Young, promising a delectable journey of creativity and innovation.
