It all began at 13, in a neighborhood bakery.
It was there, amid the aroma of freshly baked bread, the work of the hands and the transformation of simple ingredients, that Salvador Lettieri discovered a passion that would define his life.
More than three decades later, that curiosity has become an international career built across pâtisseries, chocolateries, gelaterias and boulangeries, taking in some of the world’s most respected schools, hotels and gastronomic houses.
Trained in 1999 at the Escuela Mausi Sebess in Buenos Aires, Salvador built his career across Brazil, Argentina, France, Spain and England, with stints at Le Cordon Bleu in São Paulo and Le Cordon Bleu in Rio de Janeiro, Fábrica Sweez de Pães Artesanais in Caxias do Sul, RS, Hotel Sofitel, Restaurante Le Pré Catelan, * Michelin star, in Rio de Janeiro, Lenôtre Paris, in Paris, France, Lenôtre Marbella, in Marbella, Spain, Restaurante Maricel, in Sitges, Barcelona, Restaurante Jean Louis Neichel, ** Michelin and Relais & Châteaux, in Barcelona, Spain, Restaurante Sumoll, in Vilafranca del Penedès, Barcelona, Wyck Hill House Hotel & Spa, in Stow-on-the-Wold, England, Hotel Rey Juan Carlos I, in Barcelona, Spain, Hotel Llao Llao, in Argentine Patagonia, Hotel InterContinental, in Buenos Aires, Argentina, and Confitería La Paloma, in Berazategui, Argentina.
His training was broadened alongside great names of the profession, at institutions such as Stéphane Klein’s Atelier des Arts du Sucre in Belfort, France, with Stéphane Glacier MOF in Barcelona, Ramon Morató at ChocoVic in Vic, Barcelona, Bruno Pastorelli MOF in Barcelona, and the Hofmann Culinary School and Marta Ballina in Buenos Aires, Argentina.
Along the way, he took part in nationally and internationally recognized projects, competitions and teams, and developed products, courses and concepts that bring together technique, creativity and identity.
But after so many years in the profession, Salvador believes that knowledge only reaches its true value when it is shared.
Today he works as a mentor, educator and consultant, putting his experience at the service of professionals, companies and new generations of chefs. His work brings together technique, management, product development, professional training and a perspective built over more than 34 years in gastronomy.
Passionate about turning ingredients into emotions, he believes in the balance between precision and sensitivity, tradition and innovation, excellence and generosity.
From this philosophy comes the Dobra do Saber — “the fold of knowledge”: the idea that knowledge should not end with the person who receives it. It must be passed on, transformed and shared again.
