The journey of Piero Linares, graduate of Institut Lyfe

Originally from Peru, Piero Linares chose to cross the Atlantic to study at Institut Lyfe (formerly Institut Paul Bocuse), where he completed the Bachelor’s in International Culinary Arts Management. A bold decision that would shape his professional career forever. After graduating in 2015, he opened Talltu, his own bakery in Lima, five years later.

A love of cooking, a family legacy

Behind Piero’s journey lies above all a story of heritage. Inspired by his mother’s passion for cooking, he discovered his vocation at an early age. For him, cooking is about more than just food – it is a way of sharing and transmitting his greatest love to others. This family legacy laid the foundations of his identity as a cook and, later, as a baker.

At the age of 18, he travelled to France to pursue his professional education at Institut Lyfe. Here he discovered the richness of French gastronomy and the cultural diversity of classmates from all over the world.

I learned so much from each chef I had the opportunity to work with. I have incredible memories of that time, in particular cooking for Joël Robuchon, a unique experience for me as a young chef.

His years of training at the school gave him not only technical expertise, but also a more open and ambitious vision of his future. He then gained invaluable experience in prestigious establishments, including a turning point in his career when he began working in patisserie at Guy Savoy in Paris, holder of three Michelin stars at the time.

Keen to learn from a variety of cultures, he continued his journey across Europe and the United States, where he discovered new culinary approaches and absorbed a wealth of cultural influences. Each step along the journey enriched both his technical skills and his cosmopolitan vision of gastronomy.

Talltu, a bakery for Peru

On returning to Lima, Piero took a role as a pastry chef in a vegan restaurant. This experience allowed him to explore a different approach to his craft, making pastries free from animal products, as well as gluten-free and sugar-free.

In 2020, he founded Talltu, a bakery that combines French pastry techniques and Peruvian ingredients. Butter croissants made with regional flours, brioches enriched with local flavours: Talltu embodies the dialogue between tradition and innovation.

Piero oversees everything at Talltu – from recipe creation to managing the team and building relations with a loyal clientele of both Peruvians and European expats. His mission is clear: to elevate the level of bakery in Peru and showcase the products of the terroir, such as bread with ají amarillo, the yellow pepper widely used in Peruvian cuisine.

I want to show Peruvians the beauty of outstanding bread, while giving new life to our native wheat and cereals.

A committed and tenacious artisan

The name Talltu, which means “yeast” in the indigenous Quechua language of Peru, perfectly captures the spirit of the bakery founded by Piero Linares: a place where breadmaking techniques from around the world are blended with the local riches of Peru. Each loaf is the result of a collaboration with flour-producing families from different regions of the country.

Talltu values their know-how and their ingredients. The breads are made using natural sourdough starters, long fermentations and wholemeal flours, but above all with artisanal techniques that add the most precious ingredient: the time and effort of the people behind them.

While discipline and consistency are qualities that he considers essential for success, Piero also emphasises the importance of teamwork. Training, mentoring and guiding his employees is a continuous challenge, but also a great source of pride.

What makes me happiest is seeing that Talltu has become our customers’ favourite bakery. That trust has been built over the years.

Always driven by a desire to represent his country, Piero Linares is now preparing for a major milestone in his career. In October 2025, he will represent Peru at the panettone World Championship in Italy. A crowning moment for someone who has dreamed of flying his country’s colours on the international scene since his earliest days at Institut Lyfe.

With Talltu, Piero Linares has established himself as a true ambassador of breadmaking in Peru. In collaboration with the French Embassy in Lima and the Alliance Française, among others, he regularly participates in events that celebrate the meeting of French gastronomy and Peruvian traditions.

For those aspiring to make a career in breadmaking, his advice is simple but essential: “It’s a magnificent profession, but a demanding one. Consistency and discipline are the keys to becoming the baker you dream of being.”

Piero Linares’ journey illustrates how demanding the profession can be, but also one filled with passion and a commitment to transmitting knowledge. At Institut Lyfe, this same philosophy underpins the training of our students on the Bachelor’s in International Pastry Management and the Bachelor’s in International Culinary Arts Management. Each year, they benefit from weeks of intensive modules in our bakery, the true productive heart of the school. Alongside expert trainers, including Xavier Sacriste, World Bakery Champion 2024, they acquire the essential know-how and dedication to write their own story, and perhaps one day fly the flag for French baking on the world stage.