3570 Las Vegas Blvd. S.
Las Vegas, NV 89109
& Interview »
BRADLEY OGDEN | Las Vegas
Ralph Perrazzo, 25, grew up in Long Island, New York. His love
for food was instilled at a young age while working in the kitchen with
his mother and grandmothers. Those early cooking experiences helped to
form his personality both in and out of the kitchen. At the age of 16,
Ralph took a job at a local restaurant to earn money for a car, and quickly
decided that life in the kitchen was more like fun than work.
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
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.
Perrazzo’s ever-changing, seasonal dessert menu at Bradley Ogden
appeals to a broad range of tastes. Daily menus include two or three
composed dessert tastings, consisting of several mini desserts that are
a balance of colors, flavors, textures and temperatures. In addition there
is an à la carte dessert menu with simpler, more classic desserts.
While he uses everything in season - fruits and vegetables - no one item
will appear on Perrazzo’s menu twice. All of his desserts invoke
a childhood spirit and are intended to play upon his customers’
sense of nostalgia. “People remember the last thing they eat before
they leave a restaurant. I always remind my cooks of that, and it is our
job to make sure that memory is a good and fun one.”