Felipe Salas

The Climb

At Laboratorio Gastronómico, the work began in chef-driven service discipline, where Felipe Salas built the base of his style in a controlled kitchen rhythm. He then took on chef roles at Banh Mi and Güero güey, moving through different formats and learning how technique has to adjust to pace, product, and guest expectation. By the time he reached Clara in Quito, that sequence had settled into a clear working method: each post adding another practical layer to the cooking he has led there since 2023.

Today

At Clara, the cooking is built around tradition, classic cuisine, and everyday service rather than display. Felipe Salas describes the restaurant as “an everyday spot,” and that directness matches the food’s register: familiar enough to read immediately, considered enough to hold attention on repeat visits. Ecuadorean produce and the nostalgia of popular cuisine anchor the menu, with Salas adding his own twist where it counts. The result is a kitchen that keeps comfort intact while tightening the details.

Signature

Felipe Salas’s signature dishes include ceviche-like tomato and crunchy pig’s ear salad and omelette encocada. One moves through sharpness and texture; the other leans into a fuller, more enveloping comfort. Read together, they show the range of a kitchen working from familiar references without flattening them, using contrast and finish to keep the food alert.

In Their Words “We base our dishes on Ecuadorean produce and the nostalgia of popular cuisine, then we add our own twist.” “We’re kind of obsessed with tradition, classic cuisine and everyday cooking.”

Recognition

Felipe Salas’s honors include American Express One To Watch Award (2024).