Philip Khoury is an award-winning pastry chef and a leading innovator in plant-based pâtisserie. He is the former Head Pastry Chef at Harrods in London where he worked for the past 6 years. His career began at Quay, one of Australia’s most celebrated restaurants, before rising to prominence alongside Netflix and MasterChef Australia star Adriano Zumbo.
A recognized authority in the industry, Philip has contributed to The Guardian, The Times, and BBC Good Food, appeared on BBC’s Saturday Kitchen, and served as a semi-final guest judge on Bake Off: The Professionals.
His debut book, A New Way to Bake, has been re-printed 6 times and won the prestigious 2024 Fortnum & Mason Best Debut Cookery Book Award and 2024 Best Baking Book in the German Cook Book Prize, solidifying his reputation as a trailblazer. In 2023, he was honored with the La Liste Pastry Award for Innovation in Paris.
Introducing KHOURYS
After years as Head Pastry Chef at Harrods and the publication of two books on pastry, Philip Khoury has ventured out on his own to found Khourys — a London-based confectionery house built on heritage, craft and people.
Khourys is where Philip brings together his experience, design sensibility and love of storytelling. Its first collection, Chocolate Love Letters, transforms cities into confections — Beirut, London and beyond — each bar a story told through flavour, texture and memory.
This is the beginning of a new legacy: chocolate made to be savoured, shared and remembered.
Phil is on a mission to expand the pastry chefs repertoire. That's where 'A New Way to Bake' and ‘Beyond Baking’ come in.
Philip unlocks the immense functionality of some of our most prized naturally plant-based and globally available ingredients
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A stripped-back-to-basics approach using more natural and basic ingredients that are globally available
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Beautiful photography (by Matt Russell) and QR codes unlock tutorial demonstrations of EVERY recipe
Representation
Literary Agent, Emily Sweet at Emily Sweet Associates
Partnerships, Media and Business enquiries, Ben Liebmann at Understory