Ralph Perrazzo, 25, grew up in Long Island, New York. His love for food was instilled at a young age while working in the kitchen with his mother and grandmothers. Those early cooking experiences helped to form his personality both in and out of the kitchen. At the age of 16, Ralph took a job at a local restaurant to earn money for a car, and quickly decided that life in the kitchen was more like fun than work.
Perrazzo attended The Culinary Institute of America in Hyde Park, and on weekends he would take his knife kit and hop a train to Manhattan to volunteer in the city’s top kitchens, including Jean Georges under then-Chef de Cuisine, Gabriel Kreuther. Upon graduation, Kreuther offered him a job. Perrazzo started in pastry, working alongside Eric Hubert (now at Atelier at The Ritz-Carlton Central Park South). Over the course of their two years working together, Hubert fostered his creativity, encouraging him to use his mind along with his hands. To this day Hubert and Perrazzo are pastry sparring partners, throwing new ideas and techniques back and forth.