Ramon Perez
Born to chef-restaurateur parents, Ramon Perez began working in the kitchen of the famed Auberge du Soleil when he was just 12 years old. Under the tutelage of his father, he learned what it took to be a chef—the intense hours, constant attention to detail, and the overall importance of a guest’s satisfaction. When his parents opened Citronée in Nevada City, California, a few years later, he worked through all the positions in the kitchen before he landed at pastry in 1998.
He attended the New England Culinary Institute, where he spent three years learning the basics of technique. Immediately after graduation in 2003, he began work at Chef David Myers’ award-winning restaurant, Sona. Perez currently oversees the desserts at Sona, comme Ca, a traditional brasserie, comme Ca bakery and Pizzeria Ortica in Orange County as Executive Pastry Chef of FoodArt Group.
Recipe: Frisee Salad with Burnt Garlic Vinaigrette
I love this recipe for a frisee salad—it’s simple and keeps ingredients to a minimum.
Working so much, I don't have a great deal of time at home. Therefore my fridge is pretty scarce. I keep my pantry to a minimum. I found a recipe on cookstr.com for a frisee salad with burnt garlic vinaigrette. I absolutely love this recipe. As it is simple, healthy, keeps ingredients to a minimum, and tastes wonderful.
Restaurant: Alinea
I recently dined at Alinea, and was completely blown away by the full experience.
Located on the Lower East Side, this is a great little hole in the wall. Friends took me and my wife there about a year ago and we have to go at least once every second week. It has a great energy about it and I love the atmosphere there. I can’t get enough of the squid salad, so simple yet full of favor.
Cookbook: Natura by Albert Adria
I am absolutely in love with Natura by Albert Adria—his technique is inspiring.
A book that has been released for just about a year that I am absolutely in love with is Natura by Albert Adria. I really look up to the work that Albert does, and he goes completely nuts with this book. His technique alone is inspiring, in regards to thinking outside the box, as are his flavor combinations. The look of his plated desserts, with their free-flowing natural look and feel, just breeds creativity. Every time I open his book and just look at the pictures my mind starts racing with ideas.
Food Destination: Tokyo
I love Spain, but I'm told as soon as I go to Tokyo, it will be my new favorite.
I love Spain, I love the cutting edge thought process mixed with the small tapas restaurants. You have amazing pastry chefs, savory chefs. Amazing products. I'm amazed by Spain. I'm told as soon as I go to Tokyo, it will be my new favorite food destination, but we’ll have to see.
