Ramon Perez was born to chef-restaurateur parents, so his obsession with food started early. Perez began working in the kitchen of the well-known Napa restaurant Auberge du Soleil when he was just 12 years old. When his parents opened Citronée in Nevada City, CA, a few years later, he worked through all the positions in the kitchen there before he landed at pastry in 1998.

After graduating from high school, Perez attended the New England Culinary Institute. Immediately after graduation in 2003, he began work at Chef David Myers’ award-winning restaurant Sona. Throughout the next year-and-a-half, Perez moved through the kitchen stations while gleaning inspiration from Myers.

Following his time at Sona, Perez staged in the kitchens of Europe for six months where his drive and work ethic was tested daily by their rigorous schedules. He then returned to Citronée where he was responsible for the pastry creations of the restaurant and the offerings in the newly-opened bakery.

In the summer of 2006 he returned to Sona and shortly after was named pastry chef. As executive pastry chef, Perez currently oversees the desserts at various restaurants within the David Myers Group.