He was awarded Best cook in Castile and Leon at the age of 23 by Ferrán Adriá; he has competed twice in Europe representing Spain, he reached the final and became runner-up on the Taittinger competition prize, considered the Nobel Prize of cuisine. Chef born in Paris, where his father and mentor Fermín Salinero (Chef Fermín) worked fifteen years as a chef de cuisine in renown restaurants and hotels, Luis grew up among stoves. His initial training took place at the family business where his parents instilled in him the passion and sacrifice needed to pursue his career and where he gained the basic skills and learned the sophisticated French discipline and the fresh seasonal market cuisine.

Luis Salinero got his diploma at the Higher School of culinary arts (Escuela Superior de Hostelería) in Barcelona before training with Michelin Starred Chefs adding over 20 stars to his resume. Some of the Chefs he worked with are: Benjamin Urdiain; Arzak; Jean-Louis Neiche, Alain Passard, Émile Jung or Francis García among others.

Luis Salinero has directed kitchens in luxury hotels and has worked as adviser and director of culinary development for international restaurant projects. All these years of experience were relevant for his learning about designing kitchens and menus, purchases, budgets and production, human resources management, quality standards and hygiene.

His knowledge and advice are key to IFC food consulting.