Chef Belen “Belu” Melamed (Argentina)

Chef Belen “Belu” Melamed – Argentina’s Pastry Visionary & Founder of La Pastelería |Argentina’s Rising Star of Modern Pastry |Modern Argentine Pastry Innovator & Educator |La Pastelería Founder and the New Face of Argentinian Desserts |creator of the Iconic Elsa Tartlet & Pioneer of Low-Sugar Pastry |So Good Magazine Chef & Argentina’s Most Loved Pastry Artist

Reinventing Argentine Pastry One Layer at a Time

In the dynamic world of pastry, where sugar becomes sculpture and tradition meets constant reinvention, Chef Belen “Belu” Melamed stands as a defining figure of modern Argentine patisserie. Born and raised in Buenos Aires, Belu’s culinary journey began with the comforting aromas of her grandmother Elsa’s kitchen—memories that would later become the emotional core of her creations. Today, she is widely regarded as one of South America’s most innovative pastry chefs, celebrated for transforming the dessert culture of her homeland with precision, passion, and purpose.

What sets Belu apart is her ability to fuse heritage with innovation. While deeply rooted in Argentine flavors and traditions, her pastry philosophy reflects a modern European sensibility, honed through advanced training in elite institutions like EPGB in Barcelona. Rather than relying on sugar-laden extravagance, she champions clean, crisp textures, restrained sweetness, and bold flavor profiles, often drawing from spices, fruits, nuts, and nostalgic aromas. This balance between indulgence and intention defines her work.

Her boutique pastry shop, La Pastelería, opened in Buenos Aires in 2023, is more than just a storefront—it’s a living expression of her philosophy. Designed by her architect sister and inspired by the minimalist beauty of her culinary style, the space offers a rotating selection of artisanal creations like the signature Elsa tartlet, cranberry-lemon tartlets, and almond sablé alfajores. With a model that blends weekday education and weekend pastry retail, La Pastelería is both a classroom and a cultural hub, drawing loyal followers and aspiring chefs alike.

Belu’s influence goes far beyond the kitchen counter. Through her workshops, social media presence, and features in international publications like So Good… Magazine, she has become a beacon for the next generation of pastry artists in Latin America. She encourages chefs to embrace restraint, authenticity, and memory—turning dessert into a dialogue between past and present.

In every tartlet she crafts, every workshop she leads, and every flavor she reimagines, Chef Belu Melamed is not just baking—she’s telling a story. A story of evolution, emotion, and the bold reinvention of Argentine pastry, one delicate layer at a time.

Early Life and Family Roots

A Childhood Inspired by Aroma and Memory

Belen Melamed was born in Buenos Aires, Argentina, into a family where food was a source of comfort, celebration, and creativity. While the streets of Buenos Aires buzzed with urban chaos and empanada vendors, inside her family kitchen, another world thrived—one of warmth, nostalgia, and culinary ritual.

Her strongest influence came from her grandmother Elsa, a figure whose love for traditional flavors and baking left an indelible mark on Belu’s identity. The memories of her grandmother’s desserts, particularly her almond-based creations, would later become the foundational inspiration behind Belu’s most iconic pastry—the Elsa tartlet.

From a young age, Belu’s senses were attuned to the aromas of baked goods, the textures of doughs, and the therapeutic process of cooking. But it wasn’t until years later that she would fully commit to the craft of pastry.

Academic Foundations: From Gastronomy to Global Pastry

Diploma in Gastronomy and European Specializations

Belu’s culinary journey began formally when she pursued a diploma in Gastronomy in Argentina. Her dedication to mastering the art of cooking quickly veered toward the sweeter side of the kitchen—pastry. Driven by an insatiable curiosity, she sought out advanced training in Europe, including at the renowned Escuela de Pastelería del Gremio de Barcelona (EPGB).

Her European education exposed her to refined techniques, modern presentation styles, and the value of restraint in flavor—a key aspect of her later work. These experiences, combined with her Argentine roots, helped her forge a distinctive pastry identity: one that honored heritage while embracing contemporary aesthetics and health-conscious philosophies.

Culinary Philosophy: Pastry with Purpose and Precision

Light, Bold, and Emotionally Resonant

Belu’s pastry style is often described as light yet bold, precise yet emotive. She deliberately avoids excessive sweetness and artificial decorations. Instead, she focuses on baked intensity, aromatic layers, and a reductionist approach—where fewer elements speak louder than crowded complexity.

Her core philosophy embraces:

Low sugar, high flavor: Intensity through reduction, not excess.
Spice integration: Using savory notes to add complexity.
Aromatic nostalgia: Channeling memory and family into pastry.
Seasonality and rotation: Constantly evolving menus inspired by nature and availability.

This philosophy shines through in every creation—from her tangy cranberry-lemon tartlets to sablé-based alfajores that evoke childhood without being cloyingly sweet.

Professional Milestones: From Palatial Kitchens to Boutique Patisserie

Executive Chef at Duhau Palace, Buenos Aires

Before founding her own business, Belu held a prestigious post as Executive Chef at Duhau Palace, one of Buenos Aires’ most iconic luxury hotels. There, she honed her ability to create refined, elegant desserts suited for high-end clientele. The experience sharpened her leadership skills, refined her palette, and deepened her commitment to pastry as both art and science.

A Passion for Education: Sharing the Craft

From Teaching Workshops to Weekly Classes

After her tenure at Duhau Palace, Belu made a bold pivot—choosing to dedicate herself to pastry education. She founded her own workshop and began conducting hands-on classes for aspiring pastry chefs, hobbyists, and professionals. Her approach emphasized not only techniques but the “why” behind pastry: understanding texture, temperature, balance, and storytelling through ingredients.

These classes quickly became sought-after, and Belu established herself as a pastry mentor, especially for the younger generation of Latin American chefs seeking a modern yet rooted style of baking.

La Pastelería: Her Dream Realized

A Tribute to Her Grandmother, A Gift to the Community

On March 24, 2023, Belu Melamed opened La Pastelería, her first brick-and-mortar venture in Buenos Aires. The date was deeply symbolic—it marked what would have been her grandmother Elsa’s 100th birthday. More than a shop, La Pastelería is a manifestation of Belu’s culinary soul.

Designed by her sister, Camila Melamed, a professional architect, the space is minimalist, elegant, and warm. With only a handful of offerings that rotate weekly, the patisserie breaks from traditional bakery formats. It’s a place where each item is intentional—crafted fresh, reflecting the week’s inspiration and seasonal ingredients.

Highlights of La Pastelería:

Signature Items:
- Elsa Tartlet – almond, caramel, nostalgia.
- Cranberry-Lemon Tartlets – tart, aromatic.
- Sablé Alfajores – shortbread textures with Argentine heritage.
Business Model:
- Courses and workshops during weekdays.
- Retail offerings open on weekends only.
- Encourages takeaway culture and neighborhood interaction—”on the sidewalk” engagement.

La Pastelería quickly gained a cult following in the city, both among pastry aficionados and casual dessert lovers.

Signature Creations: Dessert Meets Emotion

Belu’s pastries are not merely desserts—they are experiential, crafted to elicit emotional reactions. Some of her most talked-about creations include:

The Elsa Tartlet: A tart made in honor of her grandmother, featuring almond cream, subtle caramel, and a sablé shell. It’s not just a dessert but a story of family love and culinary heritage.
Citrus & Spice Cakes: Using orange zest, clove, and cardamom, Belu crafts cakes that blend brightness with comforting warmth.
Low-Sugar Ganache Domes: A nod to French technique, balanced by her own rule: never over-sweeten.

Each pastry comes with a story, often shared via Instagram captions or workshop anecdotes—making the experience deeply personal.

Global Recognition and Media Coverage

Belu’s talent has not gone unnoticed on the international stage:

Featured in So Good… Magazine #24

One of the world’s premier pastry publications, So Good… spotlighted Belu’s unique take on modern Argentinian pastry. Her emphasis on aromatic memory and clean visuals earned global praise from top chefs and food stylists.

Honored by La Liste 2023 Pastry Awards

Recognized as one of Argentina’s most loved pastry chefs, Belu was celebrated in La Liste’s 2023 pastry selection, further affirming her influence on Latin American gastronomy.

Digital Presence: Teaching and Inspiring Through Social Media

Belu is highly active on Instagram and TikTok, where she shares:

Behind-the-scenes pastry preparations
Clips from her workshops
Personal reflections on recipe development
Seasonal creations and holiday specials
Reels that blend pastry visuals with storytelling

Her digital content not only expands her global audience but also democratizes pastry—allowing fans and aspiring chefs worldwide to learn from her techniques and philosophy.

Advocacy and Cultural Impact

Beyond the kitchen, Belu is vocal about:

Reducing sugar in pastry without compromising flavor.
Empowering women in the culinary world.
Preserving Argentine food traditions while embracing innovation.
Encouraging mindful eating—treats with purpose, not excess.

She regularly speaks at culinary forums, contributes to food publications, and mentors rising chefs in Latin America.

Accolades and Achievements

Year	Recognition
2020	Named one of Argentina’s rising pastry stars by MK Profesional
2021	Invited speaker at Latin America Pastry Conference
2022	Profiled in So Good… Magazine Issue 24
2023	La Liste Pastry Award – Argentina’s Most Loved Pastry Chef
2023	Grand Opening of La Pastelería, Buenos Aires
2024	Appointed Guest Faculty – Modern Pastry at local culinary school
2025	Listed as one of the Top 10 Influential Women in Pastry (South America)

Future Plans: Expansion, Books & Global Collabs

Belu has hinted at multiple projects in development:

Cookbook/Recipe Collection: Centered around the philosophy of aromatic nostalgia and low-sugar desserts.
Collaborations with European Chefs: Especially in Spain and France, where she continues to maintain industry ties.
Online Academy: To bring her classes to international audiences.
Second Outlet: A larger production kitchen in Buenos Aires to meet growing demand.

Personal Life: Family, Creativity, and Balance

While deeply committed to her work, Belu remains grounded by her family. Her collaboration with her sister Camila in designing La Pastelería reflects a shared creative vision rooted in mutual respect.

She maintains a disciplined daily routine, often beginning mornings with test bakes and reserving evenings for reflection, recipe writing, and planning her next innovation.

Legacy and Impact

Chef Belu Melamed is not just redefining Argentinian pastry—she is redefining how we relate to desserts entirely. Her emphasis on emotion, restraint, heritage, and modernity places her among the most influential pastry chefs of her generation. She proves that pastry, when done with intention, can be more than indulgence—it can be memory, love, and storytelling in edible form.

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The Journey of Chef Belen “Belu” Melamed – From Family Kitchen to Global Pastry Stage

Chef Belen “Belu” Melamed’s journey is a heartfelt fusion of heritage, education, and bold creativity. Growing up in Buenos Aires, her earliest inspirations came from her grandmother Elsa, whose kitchen was filled with the aromas of almond, caramel, and fresh bakes. These memories became the emotional anchor of Belu’s pastry identity—a connection she would carry into every tart, cake, and confection she later crafted.

Her formal path began with a diploma in Gastronomy in Argentina, where she discovered a passion for pastry that extended beyond flavor—it was about storytelling, technique, and emotion. Seeking refinement, she traveled to Europe to study at the prestigious EPGB (Escuela de Pastelería del Gremio de Barcelona). There, she embraced modern pastry methods and honed her minimalist, flavor-forward approach that would define her signature style.

After returning to Argentina, Belu took on the role of Executive Chef at Duhau Palace, mastering high-end pastry for luxury clientele. But a deeper calling pulled her toward teaching. She opened her own pastry workshop, where she educated aspiring chefs and introduced her philosophy of low-sugar, aromatic, and memory-driven pastry.

In 2023, she brought her vision to life with the opening of La Pastelería—a boutique pastry shop in Buenos Aires designed by her sister Camila. Operating with a unique model that combines weekday teaching and weekend retail, the shop quickly became a local sensation and a culinary landmark.

Today, Belu is not only a beloved chef in Argentina but also a globally recognized pastry innovator. Her journey is one of passion, precision, and purpose—an inspiring ascent from a childhood kitchen to international acclaim, always led by flavor, memory,

Reinventing Argentine Pastry One Layer at a Time