Over the last 10 years, Paul Hollywood has risen from relative obscurity to one of the UK's most famous TV chefs.
His fame has skyrocketed since he first appeared on the hugely popular Great British Bake Off in 2010 - choosing to stay with the hit show when it moved from the BBC to Channel 4 in 2017.
Paul, 54, born in Wallasey, is the son of a baker whose love for the kitchen began at a very early age, reports Kent Live.
READ MORE:Paul Hollywood's pic with former Bake Off partner sends fans wild
After leaving school, he briefly studied sculpture before following in the family footsteps and started to pursue his own career as a baker, first working in his father's bakery before branching out and becoming a head baker.
Paul worked as head baker for a number of hotels across the country, before beginning to star in guest roles on TV.
In 2008, Paul hit the headlines when he created the "most expensive bread in Britain", an almond and Roquefort sourdough that went on sale at Harrods for £15 a loaf, which Paul described as the "Rolls Royce" of bread.
It was in 2010 when he truly captured the hearts of the British public with his role on GBBO , when he catapulted the show into success alongside co-judge Mary Berry.
Paul now lives in a four bedroom farmhouse in Ashford, which he bought in 2019 with then-partner Summer Montey-Fullam.
The Grade II listed house is worth more than £1 million and comes with a sprawling two acres of land, as well as some horse stables.
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Paul now lives there with current partner Melissa Spalding, after he reportedly fell for her while drinking in the pub she owns.
According to the Daily Express, his net worth is now a huge £9 million.
Although he made his fame and fortune in the kitchen, Paul is also a very keen motor racer.
In 2015 he began his side line racing career in the Britcar championships at Silverstone, driving an Aston Martin Vantage GT4 and finishing in second place.
In 2017, Paul finished in first place in the Dunlop endurance race at Silverstone, once again driving the Aston Martin.
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