Perrazzo attended The Culinary Institute of America in Hyde Park, and on weekends he would take his knife kit and hop a train to Manhattan to volunteer in the city’s top kitchens, including Jean Georges under then-Chef de Cuisine, Gabriel Kreuther. Upon graduation, Kreuther offered him a job. Perrazzo started in pastry, working alongside Eric Hubert (now at Atelier at The Ritz-Carlton Central Park South). Over the course of their two years working together, Hubert fostered his creativity, encouraging him to use his mind along with his hands. To this day Hubert and Perrazzo are pastry sparring partners, throwing new ideas and techniques back and forth.
Ralph joined the team at Bradley Ogden at Caesars Palace in
Las Vegas in August, 2004. There he has complete freedom to explore his
ideas and philosophies in the bake shop. Growing up in an Italian household
where great bread is of the utmost importance, Perrazzo is insistent upon
preparing fresh bread daily for the restaurant. To ensure a fresh and
clean flavor for all of his desserts, Perrazzo vigorously avoids pre-made
pastry products such as frozen purees, extracts, food colorings and doughs.
The only things he freezes are fresh ice creams and sorbets.