At the age of 15, Eric Perez started his pastry apprenticeship in his hometown Toulouse at one of the most renowned pastry shops in the south of France. It was during this period that he developed a strong foundation and understanding that were instrumental in his future career development.
- In 1985, he moved to the USA where he worked as pastry chef at the French embassy in Washington D.C., and served 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 and new pastry techniques and flavor combinations.
- His first hotellerie experience came in 1988 at a small luxury boutique hotel with fifty rooms. He joined the Ritz Carlton hotel group in 1989 at the Pentagon City Property, and then transferred to Tysons Corner Hotel.
- 1996 was a remarkable year for Eric Perez. He debuted with the US national team and competed in theCoupe. In that same year, Eric Perez was voted as one of the top ten pastry chef in USA by Pastry Art & Design magazine.
- After 12 years for the Ritz-Carlton Group Eric decided to strike out on his own in June 2001 and opened La Maison Pâtisserie in Shanghai, and two years later, VISAGE Pâtisserie.
- In 2004, he extended his business to Thailand and in 2008, he opened Macaron Pastry Training Center.
Since many years, Chef Eric Perez is a consultant to many companies; from ingredients producers such as Elle & Vire to equipment manufacturers such as Demarle. Your bakery and pastry chain will certainly benefit from the scope and depth of Eric Perez's knowledge and experiences.