Ramon Perez

Chef Ramon Perez began working in the kitchen of Napa’s Auberge du Soleil at 12 years old. When his parents opened Citronée in Nevada City, California, Perez worked through all the positions in their kitchen before finally landing at the pastry station in 1998. After graduating from the New England Culinary Institute, he worked in Sona with Chef David Myer, and staged at 3 Michelin Star restaurants De Librije, Parkheuvel and Pierre Gagnaire. Soon after, in 2002, he was a finalist at the National Dessert Competition. In 2006, Perez returned to Sona and shortly after was named Executive Pastry Chef of the David Myers Group. Five years later, in 2011, Perez was the winner of the 2nd Annual StarChefs.com International Pastry Competition. Perez left the David Myers Group in 2012, so he could return to Sacramento and open Puur Chocolat, a brand inspired by his extensive travels and experiences. This business-owning and creative experience has been the main driving force behind the Hands On class he's taught on multiple occasions with Chef Melissa Coppel: "Running a Chocolate Production." Chef Perez was also recognized by Dessert Professional Magazine as one of the Top 10 Chocolatiers in North America 2016 and was a semi-finalist for Outstanding Pastry Chef by the James Beard Foundation. Since 2022, he's Felchlin's Technical & Sales Manager USA/Canada Corporate Pastry Chef. *Retrieved and adapted from: https://www.felchlin.com/en/expertise/chefs-team/ramon-perez