Meet the Ecuadorean Cook Recently Named The World’s Best Pastry Chef 2023 And Savour Her Most Iconic Desserts

Dessert-only restaurant: Pía Salazar is the first Ecuadorean named The World’s Best Pastry Chef.

Pía Salazar’s desserts typically feature only two or three ingredients, often pairing a local fruit with a vegetable. Each dessert follows an unbreakable rule: it must tell a story.

In the realm of culinary artistry, where innovation and tradition intertwine, one name has emerged to captivate the world’s taste buds and redefine the boundaries of dessert creation. Pía Salazar, an Ecuadorian cook of extraordinary vision and flair, has earned herself the esteemed title of The World’s Best Pastry Chef 2023, a crown that rests firmly upon her innovative approach to the world of confections.

Salazar’s creations are not just desserts; they are stories told through flavors, textures, and emotions.

With an unconventional and fearless spirit, she has seamlessly woven vegetables into the fabric of dessert-making, producing gastronomic marvels that challenge preconceived notions and awaken the senses.

After being heralded as Latin America’s Best Pastry Chef in 2022, Salazar embarked on a journey that led her from the vibrant streets of Quito, the Ecuadorean capital, to the prestigious dining scene of Valencia, Spain. It was there that she unveiled her masterpiece, Nuema, a culinary haven that transcends expectations and transports diners into a realm of exquisite flavors and captivating narratives.

Nuema’s inclusion in the illustrious 51-100 list of The World’s 50 Best Restaurants was an achievement in itself, but destiny had more in store for this culinary visionary. The glittering ceremony witnessed Pía Salazar etch her name in history as the first-ever Ecuadorean to claim the title of The World’s Best Pastry Chef. The moment was a culmination of her unwavering dedication, boundless creativity, and deep respect for her craft.

Salazar’s culinary journey is rooted in her appreciation for local produce and the stories it holds. Guided by her mother’s and grandmother’s culinary wisdom, she embarked on a path that led her to study gastronomy in Ecuador and Mexico. Her tenure at the famed Astrid y Gastón restaurant was a turning point, where she honed her skills and unearthed her passion for desserts.

At Nuema, Salazar’s rule is simple yet profound: each dessert must narrate a story. She crafts her creations using only two or three meticulously selected ingredients, often pairing a local fruit with a humble vegetable. In doing so, she conjures tales of nostalgia, heritage, and the human experience, weaving them into every delicate bite.

Peas, Chamomile, and Moringa embody the essence of this philosophy. Inspired by her grandmother’s pea soup, this dessert speaks of humid mountain air, earthy scents, and a yearning to connect with ancestral roots. Chamomile, a symbol of healing, adds a layer of depth to the narrative, underscoring the emotional journey that every dish encapsulates.

Coconut, Yeast, and Black Garlic, crowned with seaweed, is a poignant tribute to Salazar’s father, who succumbed to Covid-19.

Through this creation, she immortalizes his strength, kindness, and tenacity, translating these qualities into a symphony of flavors that pay homage to his memory.

As the seasons change, so does Nuema’s tasting menu, a reflection of Salazar’s dedication to celebrating Ecuador’s diverse regions. From the vibrant coast to the lush jungle, her desserts capture the very essence of these landscapes. Tangerine, Custard Apple, and Zambo celebrate the vitality of Latin America, while Cassava Ceviche transforms a root vegetable into a cold delicacy that dances on the palate.

Pía Salazar’s audacious creativity extends beyond the confines of her kitchen. With dreams that challenge norms and embrace inclusivity, she is poised to open Estelma, a restaurant that pays homage to the tradition of communal dining. In this space, Ecuadorean classics will be celebrated, fostering a sense of togetherness that transcends boundaries.