From November 24 to 30, Uruguay hosted the second edition of a visit by a delegation of chefs from China, comprising ten professionals from the cities of Shanghai, Shenzhen, and Guangzhou. This initiative forms part of the positioning and expansion strategy of the Uruguay Meats brand in the Chinese market.
The group was made up of executive chefs, gastronomic consultants, and decision-makers from fine-dining restaurants and luxury hotels, all with extensive experience and a strong track record in the industry. The delegation included Shuxin Chen, Zhenrui Chen, Eduardo Vargas, Junjun Fang, Freddy Raoult, Weijun Gan, Yue Li, Yongjin Lin, Jun Ma, and Yuansheng Yu.
Throughout the week, the chefs visited Montevideo and Maldonado and had a first-hand-experience of Uruguayan cuisine, the quality of its meats, and various aspects of the meat chain. The agenda included visits to renowned restaurants, iconic tourist destinations, and key points in the industry, such as cattle farms and selected points of sale.
The collaboration with INAVI was another highlight of the tour. INAVI hosted a gathering at a Uruguayan winery for the delegation to experience firsthand the quality of national wines and their natural pairing with Uruguayan meats.
The visit included with a tour aboard the Captain Miranda, with the sea breeze as the perfect backdrop for a memorable experience promoting Uruguayan lamb.
To close the experience, a special dinner was held at the restaurant Mesa Redonda, where the visiting chefs themselves prepared a selection of traditional Chinese dishes using Uruguayan beef.
Through international initiatives such as these, Uruguay Meats continues to strengthen the presence of Uruguayan meats in the sector, fostering close relationships with gastronomic leaders, highlighting the value of origin, and building a country brand associated with excellence in production processes, product quality, and sustainability.
