Ramon Perez was born to chef-restaurateur parents and began working in the kitchen

of Napa’s Auberge du Soleil at a mere 9 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 2007, 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 as well as serving as a member of the prestigious Cacao Barry

Ambassadors Club.

In June of 2022, Perez joined high-end chocolate Brand, Felchlin Chocolate as

Corporate Pastry Chef for USA and Canada.

Current name of business – PUUR Chocolat / Felchlin

Current job title – Corporate Pastry Chef for Felchlin uS/Canada

How many years in the industry – 30 years

Pastry Area of Expertise - Plated Desserts / Confections

Social media handles - @ramon.l.perez / @puurchocolat

Favorite quote/saying – “Perfection is not attainable, but if we chase perfection we can catch excellence.”