Eric Perez
Eric Perez began his career in Toulouse (France) at the age of 15 in one of the most renowned pastry shops in the south of France. This shop, where he did his apprenticeship and learned the art of pastry, was instrumental in building strong foundation he needed for his future.
In 1985, he moved to the United States where he worked as pastry chef for the French embassy in Washington DC serving many high dignitaries from all over the world. In 1987, he worked with a very talented pastry chef named Patrick Musel, who taught him about taste and new pastry techniques. His first hotel experience came in 1988 where he worked in a small luxury boutique hotel of fifty rooms. He then joined the Ritz Carlton hotel company in 1989 at the Pentagon city property, and then transferred to Tysonâs Corner Hotel. While working there he opened more then ten Ritz properties as trainer all over the world.
Eric has appeared in numerous magazines such as (Food Arts and Pastry Art & Design) and also contributed to the book A View of Modern Dessert. In 1996 he was voted one of the Top Ten Pastry Chefs in America by Pastry Art & Design Magazine.
Eric has competed internationally; in 1996 he was selected as a member of the US national team to compete at the Coupe du Monde held in Lyon (France). He was selected to the U.S. national team for a second time in 1999 and went to compete in France at the Coupe du Monde where the team earned the bronze medal.
In 1998 Eric Perez decided to move to Shanghai (China) for a new challenge at the Portman Ritz Carlton Shanghai. June 2001, after 12 years for the Ritz Carlton Company he opened La Maison Patisserie in Shanghai then 2003 VISAGE patisserie. He has coached Chinese national team for the past three World Pastry Cups in Lyon. 2004 he extended his business to Thailand and planning future extension in Beijing and Jakarta in the near future.
Return to the demonstration page to view the videos from the June 23rd event.
- 1985
- Pastry chef for the French embassy in Washington DC.
- 1988
- He worked in a small luxury boutique hotel of fifty rooms.
- 1989
- He joined the Ritz Carlton hotel company.
- 1996
- Top Ten Pastry Chefs in America by Pastry Art & Design Magazine. Selected as a member of the US national team to compete at the Coupe du Monde held in Lyon (France). Bronze medal in 1999.
- 1998
- He decided to move to Shanghai (China) for a new challenge at the Portman Ritz Carlton Shanghai.
- 2001
- After 12 years for the Ritz Carlton Company he opened La Maison Patisserie in Shanghai then 2003 VISAGE patisserie. Coach of Chinese national team for the past three World Pastry Cups in Lyon.
- 2004
- He extended his business to Thailand.