Eric Perez Like many great chefs, Eric hails from France, and began his career at one of the most renowned pastry shops in the south of France at the tender age of 15. 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.
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 Tyson‘s 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.
In 1998 Eric decided to move to Shanghai 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 was also the coach for the Chinese national team in 2003 and 2005, competing at the World Pastry Cup in Lyon.
Eric is now based in Thailand with his family, where he established the Macaron Pastry Training Center, his own training centre for professionals.
He is planning future extensions of this in Beijing and Jakarta in the near future.
"For a top pastry chef, expectations are high. It’s important to work with good brands. We look at quality. We look at taste. But also the service and relationship is important. This is what sets DKSH apart."