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Piedad Salazar, best known as Pía, has built an incredible career as a pastry chef, achieving many of her goals as she successfully positions herself in the culinary world. Being named The World’s Best Pastry Chef in 2023 by The World’s Best Restaurants, just months after being voted Latin America’s Best Pastry Chef 2022.
Born in Ecuador, Piedad comes from a family that has dedicated their lives to craft and distribute hats. However, she was inspired by her grandmothers from a very young age, and soon discovered her passion as a chef, especially in the creation of delectable desserts.
After graduating from UTE University in Ecuador, the chef and businesswoman decided to make her own path, traveling to Mexico to expand her gastronomic knowledge, and becoming a pastry chef. It was her experience and passion that took her to one of the most popular Peruvian restaurants in the world, working closely at ‘Astrid y Gastón’ with Astrid Gutsche, a former Latin America’s Best Pastry Chef.
Enrique Olvera tasted my invention and said he had never felt that excited after trying a dessert. That day I promised myself to believe in everything I would do in the future.
Fast forward to 2014, Pía made one of her dreams come true, with the opening of her restaurant ‘Nuema’ in Quito alongside her longtime friend, as well as romantic and business partner Alejandro Chamorro. The fan-favorite restaurant quickly became a success and was featured on the list of the 50 best restaurants in Latin America.
There’s no doubt that she has made history by sharing her passion and interest in both savory and sweet dishes, gaining experience, and crafting incredible desserts.
During an interview with La Vanguardia, days after being honored with the recognition of Best Pastry Chef in The World, she revealed that she likes to find a balance between savory and sweet. “Both have to be worked with trust and support, as we try to do in Neuma. I said to Alejo [her partner]: “If you have a good start with the menu I will finish it as good as it started,” she explained.