Paul Hayward, the Patisserie Connoisseur...

If there would have been a limit to Success in Patisserie, then Masterchef Paul Hayward has crossed that line, long before.

Paul Hayward, the much acclaimed and award winning Pastry Chef, hailing from England with over 30 years of experience working around the world, started his journey dabling with sugar and butter at a very early age baking with none other than his grandmother. To begin with, he just loved to take ingredients to roll and bake something that all enjoyed and soon went crazy about the same. Things progressed from thereon and before even he could imagine, he began his journey of going to a culinary school to become a pastry chef, something he always wanted to be.

At the young age of 16, Paul started his career as a pastry apprentice in his hometown and his passion was so intense that he went on to combine his work & studies and enrolled for some additional classes in pastry, thus using every moment he had through the day to learn more and more, to enhance his skills and knowledge in the world of Baking & Patisserie.

He got himself trained under several renowned Master Chefs from France, Germany and Switzerland, and got to achieve some of the highest qualifications possible in his field and also worked for several premium properties such as The Ritz London - UK, Mandarin Oriental London - UK, Ritz Carlton - Miami, US, Atlantis - Bahamas and Madinat Jumeirah - Dubai,UAE amongst other popular cities the world over.


                                                                                                                                                                                  Image Courtesy: Hotelier Middle East 

After establishing himself as an expert pastry chef with years of experience and bagging several awards, including being named The Pastry Chef of the Year by both Pro Chef Middle East and Caterer Middle East, Paul now has a Patisserie Consultancy of his own in Dubai, ‘Ph by Design’, where he puts his unique creative styling of combining the classics with modern twists, to help several of the culinary concepts to create masterpieces of their own.

Paul Hayward

Image Courtesy: Mafter Bourgeat

His approach to his works include inspirations from his wide travels, vast experiences, use of modernist cuisine, liquid nitrogen works, themed cake sculptings, airbrushing techniques, chocolate & sugar works and also dietary needs & restrictions.

Paul has great experience in consulting for leading restaurants, coffee shops, hotels, Franchises including Ben & Jerry’s, Starbucks and even a cooking school from idea to conception, with a strong understanding of finance, hygiene and the trends.

Rosewater Mahalabhia, Raspberry Cavair

                                                                                                                                                                                        Raspberry Caviar by Paul Hayward 

He has served and handled, Renowned families, VIPs to Billionaires, and also those with serious allergies…also tended to many special requests such as having flown cakes in helicopters, put on exotic private yachts, and also done functions in the middle of the desert for over 5000 people … “If one can dream it, I have done it” says Paul.

Pistachio Chocolate Fondant (1)

Pistachio Chocolate Fondant by Paul Hayward

Paul started his career with the dream of having a job that he loved to have, brought immense joy to people, created several masterpieces, got to travel the world, met lots of people and saw diversity in all its forms.

Having said that, the journey has not been an easy one for Paul, but then one that has been extremely rewarding, as his hardships have always been out shined by the happiness & joy for his chosen career. He is proof that anything is possible with determination, as he started with nothing at all, paid for his own education, did what he had to do to get through the hard times knowing that one day it would get easier financially even though mentally it would only get harder, always being passionate about what he did, made all the impossible possible”.

For him the future of the chefs under him always came first, “Helping others grow is more important to me than any gold medal, as there is no point in learning if you can’t share it. My proudest accomplishments are seeing the chefs working with me grow in their careers, becoming great leaders, and accomplished Pastry Chefs”, says Paul Hayward.




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