How do you rethink pastry at the highest level without compromising flavour, texture, or the craft behind it?

In this episode, Paul sits down with Philip Khoury, award-winning pastry chef, author, and former Head Pastry Chef at Harrods London, acclaimed author and leading innovator in plant-based pâtisserie.

From starting his career at Quay in Sydney to rising alongside Adriano Zumbo and later overseeing the pastry operations of one of the world’s most iconic luxury food destinations, Philip has carved out a career defined by bold ideas and relentless curiosity.

Now a global voice in modern pastry and the founder of his luxury plant-based chocolate brand Khoury’s, Philip is elevating the future of dessert toward cleaner, more thoughtful and exceptionally delicious craftsmanship.

In this episode, Philip shares:

▪️ His journey from Sydney restaurants to leading pastry at Harrods
▪️ How working with legends like Anna Polyviou and Adriano Zumbo shaped his discipline and creativity
▪️ Why plant-based innovation is the next frontier of pastry
▪️ The making of his award-winning book A New Way to Bake
▪️ How simpler ingredient lists can unlock better flavour
▪️ What it takes to lead pastry across 27+ restaurants under one roof
▪️ The philosophy behind Khoury’s, his new luxury chocolate brand
▪️ Why the future of pastry belongs to chefs who embrace sustainability, technique, and reinvention

For anyone building a food business, pushing creative boundaries, or navigating a modern hospitality career, this episode is for you.

📱 Follow us on Instagram: @paulayyash @hospodojo @philipkhoury