After completing his training in Switzerland and Austria, Bill’s pastry and chocolate skills have taken him globetrotting to Australia, Taiwan, Hong Kong, the Philippines and Malaysia. Here Bill was the first non-European executive pastry chef to lead five star hotels, followed by pre-opening executive pastry chef positions at the Ritz-Carlton hotels in Bali and Dubai. On moving to London in 2001, Bill was made responsible for Harrods’ entire chocolate, pastry, bakery and petit fours production for all the stores’ restaurants, cafes, food halls.
Bill now runs Sir Hans Sloane Chocolates in London and has received a Gold award for his organic dark filled chocolate at the 2007 World Chocolate Awards. Today, Bill uses the UK’s first small scale artesian conching machine to create luxuriously limited edition self-conched couverture and milk chocolate.