Sean Pera of Herons - Biography
Sean Pera pursued his pastry education at the highest levels, claiming pastry guru Francisco Migoya and Master Baker Hans Welker as his two most influential mentors. During his time at the Culinary Institute of America, Pera threw himself into the competition circuit with the school’s American Culinary Federation team, winning the New York State Culinary Team Championship, the Northeast Region Culinary Team Championship, and third place at the National Culinary Team Championship. After completing his Bachelor’s Degree in 2009 he continued to work at the CIA, first as a Manager in Training under Migoya at the Apple Pie Bakery Café, and then as a Manager in Training under Welker for the Specialty Breads curriculum. In 2010 Pera took first place for “Best Bakery Display” at the 143rd Salon of Culinary Arts and first place in the student division at Cacao Barry’s L’Art du Chocolatier. In 2013 he returned to Cacao Barry’s event to take second place as a professional.
In 2012 Pera left the nest, moving from Hyde Park to Cary, North Carolina, to step into a position at Herons at the Umstead Hotel & Spa. While there he won the 4th Annual StarChefs.com International Pastry Competition and also competed in Season 3 of the Chicago Restaurant Pastry Competition. Early in 2014 Pera had the opportunity to join the PreGel team as Assistant Pastry Chef.