it’s as good as my mom’s! Hers was killer.
Mine is pretty good though!”)
Growing up with a strong work ethic gave
Pérez the determination to leave home and
embark on his career at a hotel in Cancun
— starting at the bottom as a dishwasher.
It was here that he met legendary Mexican
chef Samuel Islas, who became his teacher
and mentor, encouraging Pérez to study
to become a cook and learn more about
international and different regional Mexican
Through hard work, he rose through the
ranks, eventually becoming an executive
chef in 1994, the same year his daughter
Alejandra was born. A decade later, Pérez
decided it was time to set his sights on
Canada to seek a better life for his family,
but the only work permits available were for
housekeeping. So, showing determination,
he left the chef’s life and became a cleaner.
“It taught me about being humble, and I
learned respect,” says Pérez. “My motivation
when I was unable to cook was supporting
my daughter’s studies. I didn’t know when
I’d get back in the kitchen again, but it was
worth it to help my daughter.”
In 2008, Pérez made it to Whistler for the
first time. He worked as a dishwasher in
Pemberton, parlaying that into a chef’s role
the following year. “For me, Whistler is all
about tranquillity,” Pérez says. “I love the
beauty of the mountains and wild nature.