Uruguay Meats led a unique experience for a select group of international chefs representing Uruguay’s three key export markets with the aim of strengthening the connection between the product and its origin while reinforcing its positioning in leading global markets.
As part of its international promotion strategy, Uruguay Meats —the sector’s promotional brand led by INAC— welcomed a delegation of nine renowned chefs from the United States, Europe, and China, regions that account for more than 80% of Uruguayan meat exports.
The group included chefs distinguished by Michelin recognition and rankings in the World Best Steak Restaurants, all of whom already feature Uruguayan beef in their kitchens. Their participation made this initiative a valuable opportunity to deepen the relationship between the product and the professionals who transform it into high-end culinary experiences.
The delegation was composed of Martin Kjäll (Sweden), Tobias Arnold (Germany), Jaime Ortolá (Spanish working in China), Carlos Sotomayor (Peruvian working in China), Michael Wendling (French working in China), Frederic Jaros (Canadian working in China), Gabriele del Grossi and Marco Morandini (Italians working in China).
The program was designed to offer a first-hand understanding of Uruguay, bringing participants closer to the country’s countryside, production system, industry, and culinary culture. Through a comprehensive agenda, the chefs explored Uruguay’s distinctive strengths, including its pasture-based production model, strong sustainability practices, and full traceability system—an area in which Uruguay is a global pioneer.
Activities included technical sessions at INAC, visits to meat processing facilities, winery tours organized by INAVI (National Institute of Viticulture), and an immersive experience at a ranch in the India Muerta region—one of the most highly valued moments of the visit.
Direct exposure to the natural grasslands, biodiversity, animal quality, and sustainable production practices stood out as key highlights for the chefs, who also praised the authenticity and scale of Uruguay’s production model. Gastronomy played a central role throughout the experience. The chefs took part in culinary workshops alongside leading local figures such as Sebastián Manito, Alejandro Acland, Lucía Soria, and Tomás Bartesaghi, fostering a rich exchange of knowledge with Uruguayan meats at the center.
A standout moment was a collaborative buffet lunch, where each chef prepared dishes inspired by their own culinary traditions using Uruguayan meat, showcasing its versatility across diverse cuisines.
The program concluded with a series of lunches and dinners at some of the country’s most prominent restaurants, ranging from traditional steakhouses to fine dining restaurants, offering a comprehensive perspective on the product’s gastronomic potential.
Following the experience, the chefs emphasized how their understanding of Uruguay and its meat had deepened significantly. They noted that gaining insight into its origins, production system, and institutional support would allow them to convey a more authentic and compelling story through their dishes.
Uruguay Meats continues to implement strategic initiatives to strengthen the global positioning of Uruguayan meats, connecting the product with key stakeholders and reinforcing its presence in priority markets.
Through these ongoing efforts, and under the leadership of INAC, Uruguay’s meat sector continues to build value, reputation, and long-term growth in the international arena.
