On Sept. 6, 2025, the prestigious Club Coupe du Monde de la Pâtisserie Team USA will host its national selection at the Washburne Culinary and Hospitality Institute in Chicago. Among the esteemed jury members helping determine which chefs will represent the United States on the global stage is chef Eric Perez, a world-renowned pastry chef, educator and innovator with more than 40 years of international experience in pastry arts.
From classical training in France to award-winning leadership in five-star kitchens and culinary classrooms across the globe, Perez brings a rare blend of tradition, creativity and mentorship to his role on the jury. His appointment marks a full-circle moment for a chef who once stood on the competition floor at the Coupe du Monde de la Pâtisserie — and now returns to help guide the next generation on their own road to Lyon.
A French foundation built on craftsmanship
Perez’s culinary journey began in Toulouse, France, where he completed a rigorous five-year apprenticeship focused on classic French pastry, chocolate and ice cream. That early training emphasized discipline, innovation and artistic excellence — values that remain central to his work today.
His mastery of traditional techniques and passion for precision soon opened international doors. In 1987, Perez moved to Washington, D.C., to serve as the pastry chef at the French Embassy. There, he crafted elegant desserts for high-level diplomatic events and distinguished guests, solidifying his reputation for refined, culturally rooted pastry.
A star in luxury hospitality
Image: Global Academy
Perez’s skills found a new home in the luxury hospitality industry. He held executive roles at several prestigious hotels, including the Morrison House in Alexandria, Va., and multiple Ritz-Carlton properties in the United States and Asia — from Pentagon City and Tyson’s Corner to Shanghai.
In these five-star kitchens, Perez led teams in delivering high-end desserts for fine-dining restaurants and banquets, always blending innovation with impeccable technique. His work helped redefine what hotel pastry programs could achieve, inspiring a new generation of chefs along the way.
A champion on the world stage
Perez’s talents were recognized on the international competition circuit. As a member of Pastry Team USA, he earned a silver medal at the 1997 Coupe du Monde de la Pâtisserie in Lyon, France. He returned to the global stage in 1999, helping Team USA secure a bronze medal. These experiences cemented his status as one of the most accomplished pastry professionals in the country.
Now, 26 years after his last appearance as a competitor, Perez returns as a 2025 national selection jury member, helping identify and mentor America’s top pastry talent. He will evaluate candidates competing for the chance to participate in the 2026 Americas Continental Selection and ultimately represent the United States at the 2027 Coupe du Monde de la Pâtisserie in Lyon.
From entrepreneur to educator
Perez’s contributions extend beyond competition. In 2001, he co-founded La Maison Patisserie in Shanghai, followed by the high-end Visage Patisserie in both Shanghai and Bangkok. These ventures brought true French pastry to new markets and underscored his commitment to expanding pastry culture globally.
In 2009, he launched the Macaron Pastry Training Center in Bangkok, where he served as head instructor and shaped the careers of aspiring chefs from around the world. From 2012 to 2019, Perez was a guest instructor at the French Pastry School in Chicago, influencing American pastry students with his global perspective and classical grounding.
A leader in global competitions
Image: Global Academy
Perez is no stranger to coaching. In 2016, he served as president and coach of the Thailand National Pastry Team at the Asia Pastry Cup. By 2018, he was named vice president of the Asia Pastry Cup. He continues to serve as a respected international judge in competitions across Singapore, Hong Kong, the Maldives and China.
His global insight and mentorship are key assets for Pastry Team USA as it selects chefs who can compete at the highest level of international pastry artistry.
Pushing the boundaries of baking
In recent years, Perez has focused on food science and research and development, merging his technical expertise with modern wellness trends. In 2023, he joined Equii in Chicago as a protein bread formulation researcher, working to develop high-protein, health-conscious bread products without compromising on flavor or quality.
Since September 2024, he has continued his innovation as head of research and development at Vosges Haut Chocolat, helping reimagine what is possible in luxury chocolate and pastry production.
Honoring a career of mentorship and innovation
Perez’s impressive résumé is matched only by his passion for teaching.
“I have a passion for pastry education that has followed me around the world,” he said in a 2016 interview with “The Philippine Star.” “I believe that throughout a chef’s career, it’s important to keep learning and sharing knowledge.”
That spirit will be on full display in Chicago this fall as he joins fellow jurors Christophe Morel, Johanna Le Pape, Stéphane Tréand, M.O.F., and Donald Wressell to help determine who will carry the torch for Pastry Team USA on the road to Lyon.
A vision for the future of American pastry
As the pastry world evolves, Perez remains committed to fostering excellence, innovation and global collaboration. His presence on the 2025 national selection jury is not just a nod to his past achievements but a sign of what’s next: a new generation of chefs inspired by tradition, driven by curiosity and prepared to make their mark on the world stage.
