Hailing from South Florida, Pera joined Loews Vanderbilt Hotel in 2018 as Executive Chef and oversees Mason’s and Mason’s Bar, the hotel’s soulfully inspired restaurant and bar featuring a modern Southern take on local foods and pre-prohibition style drinks, along with the hotel’s banquet services and catering.
A graduate of Le Cordon Bleu in Miami, Pera developed a passion for the culinary arts at an early age, working his way across Florida and the Caribbean providing his talents to several luxury resorts including The Ritz-Carlton Fort Lauderdale Burlock Coast, Maritana Grille Don Cesar hotel, The Ritz-Carlton St. Thomas and The Ritz-Carlton Sarasota.
With more than fifteen years of experience, Pera always brings a seasonal approach to his cooking, using freshly available ingredients like seafood, braised meats and in-season vegetables to help enhance his unique approach to Southern cuisine. Chef Pera's passion for conscientious sourcing and sustainability is also evident through his work with artisanal farmers to ensure there's a local story behind each of his dishes.
Professional highlights include representing The Ritz Carlton Fort Lauderdale at a 2017 James Beard House dinner, maintaining a Four Diamond Rating for six consecutive years within The Ritz-Carlton Hotels, and the 2014 recipient of the Diroña Award for excellence from Distinguished Restaurants of North America while at the Maritana Grille Don Cesar hotel.