The Ecuadorian Chef Pía Salazar is the Winner of the Latin America’s Best Pastry Chef 2022 Award!
An incredible pastry chef who turns Ecuadorian products into unique creations, delighting everyone with their flavors.
Descending from the mountainous Ecuadorian city of Cuenca, Pía Salazar’s confectionery career has reached equally lofty heights. After completing her culinary studies in Quito and Mexico City, she learned from some of the most renowned chefs in the region, including Astrid Gutsche, the famous pastry chef from Lima at the “Astrid y Gastón” restaurant, before establishing her own restaurant with her partner, Alejandro Chamorro, in 2014.
At Nuema (named in honor of their three children, Nuria, Emilio, and Martín), Salazar expertly transforms Ecuador’s biodiverse products into avant-garde desserts. Dancing between flavor palettes, she not only uses fruits but also vegetables, spices, and various herbs to elevate her creations.
Salazar and Chamorro spared no expense with their astonishing 15-course menu. Each dish, enigmatically named based on some of its main ingredients, is exquisitely plated, with a unique combination of flavor and color. Eggplant, macambo grain, and arracacha, arapaima fish with lemon balm and cashews, mackerel served with jicama and guava, are followed by desserts that capture anyone’s attention.
With the goal of fully showcasing the versatility and underestimated nature of Ecuadorian cuisine, Salazar takes her customers on a culinary tour of the nation through her creations: yuca is paired with orange blossoms and spicy tangerine; white algae is plated with yeast, black garlic, and orange; and leeks accompanied by verbena lemon and vanilla.
History and art come together in the restaurant, which is housed in an 18th-century colonial house adorned with artwork and custom designs. Working from the corner of one of Quito’s most historic neighborhoods, San Marcos, Salazar and Chamorro are open to supporting and showcasing Ecuadorian suppliers and sustainable practices: much of the silverware has been created by ceramic artisans, while most of the fermented products, including vegetables and tubers, are produced within the restaurant.
With original pastry creations, decades among the best kitchens in the region, and her restaurant being named the best in Ecuador, Salazar is a worthy recipient of the Latin America’s Best Pastry Chef 2022 award sponsored by República del Cacao.
Original blog post from “The 50 Best restaurants”: LINK