Macaron Pastry Training Center, "Macaron BKK"

In 1988, he began a twelve-year career with The Ritz-Carlton, serving as executive pastry chef at the properties in Pentagon City and Tyson’s Corner, Virginia.

During his tenure with the luxury hotels, Perez was named one of the United States Top Ten Pastry Chefs of the Year by Pastry Art and Design Magazine.

Perez was selected twice to serve on Team USA for the Coupe de Monde de Patisserie held in Lyon, France: once in 1997 alongside Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

When they took home the silver medal and once in 1999.

His unique mentoring style led him to be promoted to the Ritz-Carlton Hotel in Shanghai, China.

There, he trained Chinese pastry cooks with his unique and effective teaching style.

In 2001, Perez made the bold decision to leave the Ritz-Carlton Corporation to open an original French pastry shop in Shanghai called, La Maison Patisserie.

In 2003, inspired by his success, he opened a second patisserie called Visage, a business which grew to a franchise of several pastry shops and restaurants throughout the city and in Shanghai.

The opportunities and potential of Asia, led him to open a sister pastry enterprise in Bangkok, Thailand.

Seeing an absence of classic French pastry training in his adopted country, Perez began Macaron Pastry Training Center in 2009, a school which offered short-term classes for professionals and food enthusiasts seeking to advance their knowledge of the pastry arts.

Perez’s passion is not only pastry but also in sharing the knowledge and experiences he has gained over the years from his internationally-recognized career.

During his 15 year away from the United States, Eric conducted pastry demonstrations in more than 15 different countries making him an icon in the Asian pastry world.

Mr Eric Perez is primarily a pastry artist and a devoted teacher with behind him a talented and extremely skilled team.

The Macaron Pastry Center in Bangkok, Thailand, is a community that aims to train and welcome the curious, the beginners, the enthusiasts, the next culinary experts and entrepreneurs of tomorrow.

Our students will study both classic and contemporary culinary methods but most importantly we will transmit to you the love and and passion of the art of pastry.

It’s hard to find someone who doesn’t like dessert. It’s not easy to find teachers who have the talent, passion, and imagination to turn desserts into works of art.

Welcome to our school!