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 upon graduation 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 Europe for six months working at the 3 Michelin De Librije, Parkheuvel and Pierre Gagnaire. Perez 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 Executive Pastry Chef of the David Myers Group. A position that allowed Perez to travel between the various outlets of the David Myers Group organizing and implementing the Pastry Program for each unit (Sona, Boule Patisserie, Comme Ca Los Angeles, Comme Ca Las Vegas, Pizzeria Ortica, as well as recipe development for David Myers Cafe and Sola in Tokyo,Japan) All this culminating in 2008, as Perez was recognized as a Semifinalist for Outstanding Pastry Chef, by the James Beard Foundation.
Perez has also spent time putting his skills to the test against the Best Pastry Chefs in the Country by competing. In 2002, he was a finalist at the National Dessert Competition. In 2011, Perez was the winner of the 2nd Annual StarChefs.com International Pastry Competition.
Chef Ramon Perez left the David Myers Group in 2012, so he could focus on Puur Chocolat. A vision created from his extensive travels and experiences. Perez’ exotic-world class chocolates have piqued the interest of local and national press alike, most recently being recognized by Dessert Professional Magazine as Top 10 Chocolatiers in North America 2016.