Philip Khoury (born 1989/1990) is an Australian pastry chef who specialises in plant-based desserts. Since 2018, he has been the Head Pastry Chef at Harrods in London. His debut book A New Way to Bake (2023) won a Fortnum & Mason Food & Drink Award, among other accolades.

Khoury is one of four children of Lebanese Catholic parents, his mother from Tannourine and his father from Dinniyeh, who had fled in light of the Lebanese Civil War.^[2] He grew up in Oatlands, a Parramatta suburb of Sydney. He attended Parramatta Marist High School.^[3]

Khoury graduated with a Bachelor of Design from the Western Sydney University.^[4] He began his career as a communications designer and became interested in baking after visiting Paris.^[5] At age 21, at the encouragement of his boss who loved his homemade bakes,^[6] Khoury signed up for a retail baking apprenticeship at TAFE NSW in Ryde.^[7]

Khoury began his career working at Peter Gilmore's restaurant Quay and with Anna Polyviou at the Shangri-La Sydney. He was then an assistant to pâtissier Adriano Zumbo.^[8]

At age 29 while visiting London, Khoury was offered a position as Head of Pastry at Harrods. He has since overseen a team of over 50 chefs who produce pastry items for the department store's various restaurants, food halls, and culinary lines.^[9][10]

In 2023 via Quadrille Publishing, Khoury published his debut cookbook A New Way to Bake, which contains plant-based baking recipes and reimaginings of classic and international desserts. Khoury promotes sustainable practices, challenging the industry's reliance on eggs and dairy.^[11][12] While his work is high end, Khoury believes in making food and baking accessible to ordinary people. He has also called for increased support for culinary programmes.^[7] A New Way to Bake was awarded Best Debut Cookery Book at the 2024 Fortnum & Mason Food & Drink Awards,^[13] Best Vegan Cookbook by PETA UK,^[14] and featured on 2023 and 2024 cookbook lists by Harper's Bazaar,^[15] British GQ,^[16] and Delicious magazine.^[17] Khoury also won the Innovation Award at the inaugural La Liste Pastry Special Awards for his advancements to the plant-based pastry.^[18]

Khoury has made recurring appearances on the BBC One programme Saturday Kitchen and contributed articles and recipes to The Guardian and BBC Food.^[19][20] He was also a guest judge in episodes of Bake Off: The Professionals on Channel 4^[21] and appeared on This Morning and Good Morning America to talk about A New Way to Bake.^[22][23]

• A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (2023)