Executive Pastry Chef Ramon Perez
Chef Ramon Perez’s
culinary career has taken a rather unconventional
path: Instead of starting at the beginning, he
jumped straight to the end. Born to
chef-restaurateur parents, Perez began working in
the kitchen of the famed Auberge du Soleil when he
was just 12-years old. Under the tutelage of
his father, he learned what it took to be a chef --
the intense hours, constant attention to detail and
the overall importance of a guest’s satisfaction.
When his parents opened Citronée in
After graduating from
high school, Perez was anxious to leave his quaint
town to explore different avenues. He
matriculated at the New England Culinary Institute,
where he spent the following three years learning
the basics of technique which bolstered his innate
skill. Through his coursework, he mastered the
foundations required for all areas of gastronomic
work and he was ready to challenge himself.
Immediately after graduation in 2003, he began work
Throughout the next year-and-a-half, Perez moved through the kitchen stations while gleaning inspiration from Myers. The use of unique ingredients melded with classical methods was evident throughout the menu and Perez’s imagination went wild. Modern flavor profiles were an aspect of cooking he had never experimented with and was thrilled to have the opportunity to expand his repertoire.
Following his time at
Sona, he staged in the kitchens of
In October of 2011, Perez decided to push himself a little harder by competing and winning in a grueling three day competition against some of the nations top pastry chefs at the Star Chefs International Chefs Congress Pastry Competition. Soon after, Perez left his post at the David Myers Group to fulfill his dream of opening up his own concept. Puur Chocolat, an online chocolate shop offering unique flavored Bon Bons, Caramels using salts from all over the world as well as Chocolate Bars. This dream is to be fully realized come the summer of 2012 at www.puurchocolat.com
The event benefits one of the most amazing organizations in the world. will receive the net proceeds for this amazing chocolate and pastry show.