Best contemporary chefs in Quito

Alejandro Chamorro is the head chef of Nuema, an acclaimed restaurant in Quito that has won Best Restaurant in Ecuador five times. His cuisine is distinguished by exploring Ecuadorian culinary identity through local ingredients and constant product transformation. In 2025, he was honored with the prestigious Estrella Damm Chefs' Choice Award, a recognition voted for by the Latin America's 50 Best chef community.

Pía Salazar is a world-renowned pastry chef, awarded The World's Best Pastry Chef 2023 by the 50 Best Restaurants. Her work at Nuema, Quito, redefines contemporary pastry with bold desserts that blend sweet and savory, highlighting Ecuadorian biodiversity.

Alejandra Espinoza is a creative force behind Somos, a restaurant in Quito that offers contemporary Ecuadorian cuisine, highlighting the diversity of local ingredients and flavors. Her vision has brought Ecuadorian gastronomy international recognition, including the expansion of her concepts and Cotoa's recognition by the Michelin Guide.

Felipe Salas is the chef and co-owner of Clara in Quito, a restaurant that earned the American Express One To Watch Award at Latin America's 50 Best Restaurants 2024. His cuisine stands out for blending local produce with Ecuadorian classics and international influences, creating an innovative and accessible dining experience.

Ángel De Sousa is renowned for his innovative approach at Clara, where he fuses classic Ecuadorian cuisine with modern techniques and in-depth ingredient research. His focus on gastronomic anthropology and history, particularly of cocoa, brings a unique dimension to his culinary creations in Quito.

Ana Lobato is a key figure in Quito's contemporary culinary scene, serving as chef and co-owner of Clara restaurant, which received the American Express One To Watch award in 2024. Her work at Clara stands out for offering inventive Ecuadorian cuisine with a modern twist, reinterpreting traditional dishes with a casual and accessible bistro style.

Juan Pablo Holguín is an influential figure in Quito's culinary scene, recognized for his role as Dean of the Faculty of Gastronomic Sciences at UTE University and for his restaurant Tapatú. His expertise in molecular and international cuisine, coupled with his educational work, establishes him as a benchmark in the city's contemporary gastronomy.

Emilio Dalmau is a benchmark in Quito's gastronomy for his innovative 'Mestizo Cuisine,' which modernizes traditional dishes with unique flavor and texture combinations. His career spanning over two decades in luxury hotels and his role as a professor of modern Ecuadorian cuisine at USFQ demonstrate his profound impact on the city's culinary scene.

Santiago Baldeón is a specialist in avant-garde and contemporary cuisine with a decade of experience, noted for his creative approach and ability to innovate with local ingredients. His work as a chef instructor and gastronomic advisor in Quito significantly contributes to the development of modern gastronomy in the city. He has worked in internationally renowned restaurants and is a benchmark in the Ecuadorian culinary scene.

Giovanny Salazar is recognized for his role as executive chef at Hanaska, a prominent establishment in Quito. His training at the Basque Culinary Center has provided him with a modern culinary perspective, which he applies in creating innovative and high-quality dishes.

Juan Carlos Donoso is a benchmark in Quito's culinary scene for his ability to reinterpret Ecuadorian cuisine with a modern and conscious approach. His restaurant INÉS offers a gastronomic proposal that elevates local ingredients into contemporary experiences, demonstrating a deep connection to tradition and an innovative vision.

Wilson Alpala is an Ecuadorian chef who has transformed Quito's culinary scene with his contemporary approach and constant experimentation. His cuisine at Zazu fuses Latin American influences with French techniques, emphasizing local ingredients and those from his own greenhouse. He has been awarded the Rising Chef Award from San Pellegrino and recognized at the Summum Awards 2025 for his creativity and commitment to culinary identity.