We had the good fortune of connecting with Ludi Ryon and we’ve shared our conversation below.

Hi Ludi, is there something that you feel is most responsible for your success?
My husband Guillaume Ryon and I started Le Parfait Paris with the goal to share our passion for French Pastries to our community. From the beginning we’ve had for first objective to offer sweet delicacy made with high quality products and by hand. Keeping these two criteria is really important to us, even though we’ve been approached by many suppliers with cheaper and lower quality raw product or even finished product to cut on Food and/or Labor cost. At Le Parfait we aim to stay true to ourselves and constantly self-develop and improve our creativity throughout our full menu without never cutting the quality of our product line. Keeping our customer taste bud excited is definitely a big factor behind our success.

Please tell us more about your career. How did you get to where you are today professionally. Was it easy? If not, how did you overcome the challenges? 
My grandmother has played an important role in my career path. Since being a child, I have always been in the kitchen with my grandmother helping her on making this huge dinner for big family and friends gathering. She is the person who inspired me to make the hospitality industry my profession. After my high-school degree, I decided to start my career as a Chef. I went to a renowned Culinary Art and restaurant management school in Paris XVII to learn all the operational aspect of managing a restaurant. Throughout my schooling there I worked as a Chef apprentice for numerous Chefs including Guy Savoie. After gaining experience in France in between the Back of the house and the front of the house, I decided to move in the United State to study the management and financial aspect of running a business. I graduated in 2013 Cum Laude of San Diego State University in Hospitality and hotel management with a focus in revenue management. During my time at SDSU I worked for Starwood as a front desk agent to begin and moved my way up to their corporate revenue management department. It was really important to me to work in as many department as possible within the hospitality industry before opening one day my own business. The hospitality industry is a true passion to me. I’ve always knew this was the path for me. It isn’t an easy industry for sure between the long standing hours, or the numerous holidays missed with family but at the end of the day it is my happy place. Living of this passion with my husband definitely made this whole experience a lot easier. We both have the same objective in life between our Le Parfait Paris life and personal life.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
If a friend was coming over for the weekend, I would bring her to the beach or to a hike in San Diego. We will most likely have a lunch at the liberty Public Market and have dinner at Cowboy star downtown. For a drink I will bring her to the Nolen downtown. On the second day I will bring her to Valle de Guadalupe all day.

Who else deserves some credit and recognition?
Le Parfait Paris is just about to turn 6 years old. We would have never made it without the support and hard work of our team from our Pastry team constantly working on making tasty sweets to our boutique team providing a wonderful customer service. We also couldn’t thank enough our supporting community. Throughout Covid, it was really heart warming to see how caring our customers who for a lot became friends, were to us.

Website: leparfaitparis.com
Instagram: le_parfait_paris
Twitter: le_parfait_paris
Facebook: le parfait paris
Yelp: le parfait paris
Other: amazon; we sell our macaron online

Image Credits
le parfait paris

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