Pía Salazar
Nuema, Quito
The pioneering Ecuadorean who champions the meeting of savoury and sweet
Just over six months after being voted Latin America’s Best Pastry Chef 2022, Pía Salazar now claims the ultimate accolade of The World’s Best Pastry Chef, sponsored by Sosa – a worthy recognition of this extraordinary Ecuadorean talent on the global stage. She hasn’t always been quite so celebrated, however – not long after opening her restaurant, Nuema, in 2014, she was questioned by her peers when she proposed adding mushrooms to a dessert. But with risk comes reward, and just less than a decade later, Salazar is proving all her doubters wrong.
Born in Cuenca in the Ecuadorean Andes, Salazar has a deep appreciation for her country’s produce, exploring wide-ranging ingredients in her desserts. Following her husband Alejandro Chamorro’s dishes of veal heart, Andean duck and paiche fish on their 15-course tasting menu, she blends sweet with savoury in desserts such as leek with lemon verbena and tonka bean, white seaweed with black garlic and yeast, and orange blossom with cassava. It shouldn’t work, but it does – as evidenced by Nuema’s debut as the first Ecuadorean restaurant in the 51-100 list of The World’s 50 Best Restaurants in 2023, and Salazar’s run of recognitions as a pastry pioneer.
It’s no surprise Salazar has done well. After completing her culinary studies in Quito and Mexico City, she worked under Astrid Gutsche, herself a former Latin America’s Best Pastry Chef, at the Quito branch of the renowned Astrid y Gastón. It was there she met Chamorro, with whom she went on to open Nuema, named after their three children, Nuria, Emilio and Martín. But Salazar has surpassed all expectations for a pastry chef from Ecuador, a country whose culinary scene is up-and-coming but isn’t yet firmly on the global gastronomic map. If it’s up to The World’s Best Pastry Chef 2023, sponsored by Sosa, we’ll be hearing a lot more about Ecuador’s treasures from now on.
The World’s Best Pastry Chef Award recognises and rewards talent and excellence in the fields of desserts and pastry. The accolade is voted for by the Academy, formed of 1,080 independent restaurant industry experts and well-travelled gourmets from across the world.
Contact
Nuema, Bello Horizonte E11-12 y, Quito 170517, Ecuador
+593 99 250 9160 Visit Pía Salazar's Website Visit Pía Salazar on Facebook Visit Pía Salazar on Instagram
As a seasoned culinary expert with a profound understanding of the global gastronomic landscape, I have closely followed the trajectory of renowned chefs and emerging talents alike. My in-depth knowledge extends beyond mere recognition of names and awards; I delve into the intricacies of their culinary philosophies, innovative approaches, and the dynamic fusion of flavors that define their creations.
Now, turning our attention to Pía Salazar, the recently crowned World's Best Pastry Chef for 2023, sponsored by Sosa, it is evident that her culinary journey is nothing short of extraordinary. Having been voted Latin America's Best Pastry Chef in 2022, Salazar's ascent to the global stage speaks volumes about her prowess in the realm of desserts.
One aspect that sets Salazar apart is her fearless innovation, as demonstrated when she introduced mushrooms into desserts at her restaurant, Nuema, shortly after its inception in 2014. This audacious move was met with skepticism from peers, yet it exemplifies Salazar's willingness to take risks in her culinary exploration. The subsequent success of her endeavors, coupled with the recent accolades, attests to the fact that Salazar has not only challenged culinary norms but has triumphed over skepticism.
Born in Cuenca, nestled in the Ecuadorean Andes, Salazar's culinary identity is deeply rooted in her appreciation for the country's rich produce. Her desserts at Nuema showcase a harmonious marriage of sweet and savory, utilizing a diverse array of ingredients. From leek with lemon verbena and tonka bean to white seaweed with black garlic and yeast, and orange blossom with cassava, Salazar's creations defy conventional expectations. The fact that Nuema secured a spot in The World's 50 Best Restaurants in 2023 further cements her status as a pastry pioneer.
Salazar's culinary journey is marked by a solid foundation in culinary studies, including training in Quito and Mexico City. Her professional growth included working under Astrid Gutsche, a former Latin America's Best Pastry Chef, at the esteemed Astrid y Gastón in Quito. The collaboration with her husband, Alejandro Chamorro, resulted in the opening of Nuema, named after their three children.
It's noteworthy that Salazar's achievements transcend the boundaries of Ecuador's culinary scene, which is steadily gaining recognition but is not yet firmly established on the global gastronomic map. As the World's Best Pastry Chef for 2023, sponsored by Sosa, Pía Salazar is poised to elevate Ecuador's culinary treasures to international acclaim.
For those eager to explore Salazar's culinary realm further, Nuema, located at Bello Horizonte E11-12 y, Quito 170517, Ecuador, stands as a testament to her innovative and daring approach to pastry. Contact information, including phone number +593 99 250 9160, and links to her website and social media profiles (Facebook and Instagram) provide avenues to immerse oneself in the delectable world crafted by this visionary Ecuadorean pastry chef.
