Ramon Perez was born to chef-restaurateur parents and began working in the kitchen of Napa’s Auberge du Soleil at a mere 12 years old. When his parents opened Citronée in Nevada City, California, a few years later, Perez worked through all the positions in their kitchen before finally landing at the pastry station in 1998.
After high school, Perez attended the New England Culinary Institute and then immediately began work at Chef David Myers’ Sona, where Perez moved through the kitchen stations, gleaning inspiration from Myers and expanding his own repertoire.
After Sona, Perez staged in European kitchens for six months. And when he returned to Citronée, pastry muscles strengthened, he took over the restaurant’s sweet station and its newly opened bakery. In the summer of 2006, Perez returned to Sona and shortly after was named pastry chef and then executive pastry chef of the David Myers Group.
Finally branching out on his own, Perez recently opened Puur Chocolat, an online chocolatier that Perez hopes will soon go global. And the crowning sweet testament to his ingrained talent? In 2011, Perez was the winner of the 2nd Annual StarChefs.com International Pastry Competition.