Barry Johnson - Rendered on: 20/08/2019 20:21:39

Barry Johnson Add To Favourites

Job Role

Consultant Chocolatier & Pastry Chef


The National Bakery School, London South Bank University


Barry Johnson is a meticulous and passionate chocolatier and pastry chef, whose attention to detail and innovative flavours have won him honours in many national and international competitions. He is also a judge for the International Chocolate awards and the Academy of Chocolate.

Barry has recently started a new role teaching chocolate at The National Bakery School based at South Bank University. He is also a consultant chocolatier and pastry chef helping businesses with anything from sourcing ingredients, selecting equipment, product development, up-scaling, packaging and labelling.

Previous to this Barry spent 4 years working as Principal Chocolatier for Rococo Chocolates. During this time he significantly increased Rococo’s chocolate production, developed innovative new products, many of which won gold and silver medals at the Academy of Chocolate Awards, International Chocolate Awards and Great Taste Awards. He enjoyed teaching at their Chocolate School and helped to write Rococo –Mastering the art of chocolate with Chantal Coady.

In 2013 Barry was awarded the title of UK Pastry Open ‘taste’ champion and overall winner. He then captained the UK team to win the 2014 European Pastry cup. In January 2015 he captained the UK team to 6th place at the Coupe du Monde de la Patisserie, the highest ever result for the UK team.
Barry trained as a pastry chef at The Connaught Hotel under Michel Boudin and Raymond Blanc's Le Manoir au Quat Saisons. During that time he won the Academy of Culinary Arts Annual Award of Excellence in pastry and was awarded a scholarship to America. Working at The Wolseley, Harrods, and as Head Pastry Chef at the Jumeirah Carlton Tower Hotel, he became increasingly interested in chocolate and decided to specialise.

Constantly learning and looking for new inspiration and challenges, in 2008 Barry travelled around the world including South-East Asia, Australia, New Zealand and America. Over this period he visited many chocolate shops and cocoa plantations, worked for different chocolate companies and won the innovative chocolate category at the 2009 Australian Chocolate Championships. This journey introduced him to new techniques and flavours that influence his chocolate making today.

Upon returning to England, Barry worked for the Dorchester Collection at Coworth Park Hotel, established its chocolate room and helped them to win a Michelin Star during his tenure.