Eduardo Perez exemplifies the success of tenacious spirit. Born and raised in Guatemala, Perez began his career with Wolfgang Puck in 1986 working as the gardener at Spago Hollywood, tending to the restaurant’s fresh herbs and vegetables.
After working for eight months at Spago, Hollywood, Perez applied for a position as dishwasher to get his foot in the door. A short time later, he was prompted to work in several positions throughout the kitchen including pastry prep, bread baking, butchery, pizza, and pantry. His desire to learn combined with the honor of working under a helm of talented chefs was a perfect recipe for preparing him for a long successful culinary career.
After working at Spago, Hollywood for a couple of years, Perez temporarily relocated to Wolfgang Puck’s Granita in Malibu working with Executive Chef Joseph Monzare. Monzare and Perez proved to be an excellent team. Perez’ culinary career grew when Monzare was promoted to executive chef at Spago, Hollywood and asked Perez to join him. This experience further fueled Perez.
In 1993, he moved to Las Vegas to work as sous chef at the Wolfgang Puck Café in the MGM Grand Hotel. Just six months following his arrival to Las Vegas, Wolfgang Puck’s Corporate Chef and Managing Partner, David Robins, identified Perez’ diligence and creativity and offered him a position as a banquet chef at Spago Las Vegas. After accepting the position, he continued to move up the ladder.
He was promoted to café lunch chef after one year. After four years, Perez was then promoted to chef de cuisine. Working alongside Chef Robins, Perez changed the menu in both the café and main dining room daily with significant menu changes each season as well as managing daily kitchen operations, food, and labor cost control.
Chef Perez held a leading role in working with front of house management and corporate leadership teams to ensure best in class food and service delivery for the acclaimed fine dining venue.
Perez’ hard work and dedication to his craft paid off as he was named associate partner of the Wolfgang Puck Fine Dining Group.
After 29 years working at Wolfgang Puck fine dining group with a venture to be challenged by a new opportunity, in 2014, Perez found a perfect fit in accepting the Executive Chef position at Smith and Wollensky, Miami Beach, Southern Florida most coveted fine dining steak house where Perez expand his culinary knowledge learning the process of dry aging meat as well as efficiently running a multimillion-dollar operation.
In 2018, Perez was approached by Factory Place Hospitality Group CEO Matteo Ferdinandi to open Matteo’s Ristorante Italiano and BRERA Osteria in the Venetian Hotel in Las Vegas.
Chef Perez has a leading role as Corporate Chef of FactoryPlaceHospitalityGroup and assists Chef Angelo Auriana to oversee the culinary for Las Vegas as well as the upcoming new venues.