Draft:Philip Khoury

= Philip Khoury = Philip Khoury is an Australian pastry chef of Lebanese descent known for his work in plant-based desserts. He currently serves as the Head Pastry Chef at Harrods in London, a position he has held since 2018.

Early Life and Career
Philip Khoury was born and raised in western Sydney, Australia, in a Lebanese family where food played an integral role. Despite his early exposure to culinary traditions, he did not pursue a career in the culinary arts until he was 21. After completing a Bachelor of Design at the University of Western Sydney, he shifted his focus to patisserie, studying and working under renowned chefs. He did his training as an apprentice through the TAFE system at the Northern Sydney Institute. His early career included significant stints at Peter Gilmore’s Quay restaurant in Sydney, with pastry chef Adriano Zumbo, and at Shangri-La Sydney under pastry chef Anna Polyviou.

Professional Milestones
Khoury’s career progressed significantly when he joined Harrods in London. As the Head Pastry Chef, he oversees a large team responsible for producing numerous pastry items daily for the store’s various restaurants and food halls. This role involves managing large-scale pastry production while maintaining high standards of quality and innovation.

Innovations in Plant-Based Pastry
Khoury is noted for his work in plant-based pastry, which he describes as the "last frontier" of vegan cuisine. His approach focuses on using high-quality, naturally plant-based ingredients to create desserts that match the taste and texture of traditional pastries. This is detailed in his cookbook, "A New Way to Bake," which features over 80 recipes reimagining classic desserts with plant-based ingredients.

Publications and Media
In 2023, Khoury published "A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts". The book includes detailed recipes and video tutorials, making advanced pastry techniques accessible to both home bakers and professionals. The cookbook has been well-received for its use of ingredients and its ability to make plant-based desserts both indulgent and sustainable. "A New Way to Bake" won the Fortnum & Mason Food and Drink Award for Debut Cookery Book in 2024.

Khoury has appeared as a guest chef on BBC's "Saturday Kitchen," where he demonstrated his plant-based desserts and shared his expertise with a wider audience. He has also contributed articles to The Guardian.

Advocacy and Recognition
Philip Khoury is an advocate for increased funding for pastry training programs, emphasizing the importance of education for young professionals in the culinary field. He has gained recognition for his work, appearing on British television and receiving acclaim for his plant-based creations. Khoury promotes sustainable practices and better working conditions for those involved in food production, particularly in the chocolate industry.

Philosophy and Vision
Khoury's culinary philosophy emphasizes sustainability, creativity, and the reinvention of traditional desserts. He aims to challenge biases surrounding vegan desserts and highlight their potential to be as satisfying as traditional counterparts. He also emphasizes the environmental benefits of plant-based diets, viewing the shift towards plant-based desserts as a step in addressing the climate crisis.