Perez started out working in his parents’ restaurant Citronée. After Citronée, graduation, and Sona, Perez staged in Europe for six months working at several 3 Michelin Star restaurants. Perez returned to Citronée and Sona, sharpening his skills to eventually become the EPC of the David Myers Group. In 2002, he was a finalist at the National Dessert Competition. In 2011, Perez won the 2nd Annual StarChefs International Pastry Competition. Perez left the David Myers Group in 2012 so he could focus on Puur Chocolat, his own chocolate business, and was named 2016 Top 10 Pastry Chef in America (Dessert Professional).
Ramon's creations are not only stunning, they're also often locally sourced. Find out more about him below.