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Paul Hollywood      

British Baker and Celebrity Chef; Known for "The Great British Bake Off"

Paul Hollywood is the world renown baker from the hit series, The Great British Bake Off. As a son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business.

Hollywood went onto become head baker at some of the most exclusive hotels, including Cliveden, The Chester Grosvenor and The Dorchester, gaining a reputation as an innovator and one of the country’s finest artisan bakers.

Following his apprenticeship and success at some of the UK’s top hotels, Paul took the opportunity to travel extensively through Cyprus, Egypt and Jordan, visiting remote villages to discover ancient techniques for baking bread, and, on one occasion, traveling to a Bedouin encampment and baking in the desert on an upturned cooking pot.

Paul has been a judge on The Great British Bake Off and Junior Bake Off, and has judged celebrity versions for Sport Relief and Comic Relief all alongside Mary Berry. In May 2013 he appeared as a judge on the new US version of Bake Off, The American Baking Competition which aired on CBS. His recent series Paul Hollywood’s Bread was broadcast in the UK on BBC2 in March 2013. Paul makes regular appearances on BBC and ITV.

In 2005, he published a best-selling book ‘100 Great Breads’ which has been published in ten countries and seven languages, and was voted ‘Top Bread and Pastry book’ by the Gourmand Academy. His second book ‘How to Bake’, published by Bloomsbury, came out in summer 2012 and quickly went on to the top of the bestseller lists. Hollywood also authored three other books: Paul Hollywood’s British Baking, Paul Hollywood’s Bread, and Paul Hollywood’s Pies and Puds.

Paul makes regular contributions to The BBC Good Food Magazine, Olive Magazine, Waitrose Magazine and has written for both The Observer and The Daily Mail. In September 2013, he became a columnist for the The Telegraph.

Paul advises and trains at corporate level, working extensively with the Flour Advisory Board, as well as hosting and presenting large demonstrations and award ceremonies.

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