{"id":10282,"date":"2016-01-12T12:37:50","date_gmt":"2016-01-12T15:37:50","guid":{"rendered":"https:\/\/guiatonysoler.com\/about-the-gastronomic-guide\/"},"modified":"2026-06-15T10:07:12","modified_gmt":"2026-06-15T13:07:12","slug":"about-the-gastronomic-guide","status":"publish","type":"page","link":"https:\/\/guiatonysoler.com\/en\/about-the-gastronomic-guide\/","title":{"rendered":"About the Gastronomic Guide"},"content":{"rendered":"
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About the Gastronomic Guide<\/h1>
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Tony Soler<\/span><\/span><\/h2>

I want to tell you that I am Alberto Pino and I was born in Carmelo, Uruguay. From a very young age, I was captivated by gastronomy through my family. My aunt Lidia cooked like the gods, and tasting her dishes turned out to be an unforgettable experience for me. <\/p>\n

At fifteen, I started working; a bit with my grandfather in Carmelo, a bit with my father in Buenos Aires. At seventeen, I set up my first business, focused on selling candy; then I sold firewood, later I had a pharmacy and perfumery, until finally, I became a pilot. However, this did not distract my ongoing interest in gastronomy. <\/p>\n

I later settled in Mercedes, set up agricultural businesses and others related to different sectors, although I was always organizing trips that allowed me to enjoy good cuisine around the world. I remember being almost thirty and planning my trips thinking about which restaurants to visit and, above all, which dishes to enjoy. <\/p>\n

In 2018, I was invited to write restaurant reviews. Since I didn’t want to use my name, I invented one, and that’s how Tony Soler was born. From then on, I experienced personal growth, but above all, I began my first major contacts and connections with chefs whom I tried to support and give visibility through critical writing. <\/p>\n

In recent years, everything went well, I enjoyed many gastronomic experiences, and this led me to think about creating a gastronomic guide that would help position the country on the world stage. I am convinced that people eat very well in Uruguay, but I also believe it is necessary to communicate this better. To do this, I met with Carina Silva and Eleonora Navatta, with whom I discussed a project that, little by little, began to take shape. I also invited a chef friend of Argentine origin, Mat\u00edas Cucco, who, in addition to being a great professional, joined to write the reviews. <\/p>\n

That’s how we started in 2025. We began the year 2026, and we now have a product ready to embark on an extensive journey to promote the best Uruguayan cuisine both within the country and in major international destinations. <\/p>\n<\/div><\/div><\/div><\/div><\/div>

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Mat\u00edas Cucco<\/span><\/span><\/h2>
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Mat\u00edas Cucco<\/span><\/span><\/h2>
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My name is Mat\u00edas Cucco, an Argentine chef with over twenty years of experience in the gastronomic industry. Today I am the chef at I\u00f1aki restaurant, an emblem of Basque cuisine in Buenos Aires, distinguished with the “Restaurants from Spain” quality seal. <\/p>\n

I trained at the Argentine Institute of Gastronomy (iag<\/span>) and complemented my studies in Basque, Spanish, Peruvian, Mexican, and molecular cuisine.<\/p>\n

Part of my culinary identity was forged in the Basque Country, in restaurants in San Sebasti\u00e1n, Bilbao, and Guernica, experiences that shaped my understanding of product and flavor. Throughout my career, I was challenged by the kitchens of the emblematic Ferm\u00edn and I\u00f1aki, as well as teaching, which I continue to practice to this day. <\/p>\n

Through the connection I established with Tony Soler, a regular diner at I\u00f1aki in Buenos Aires, I learned about this project, a dream of Tony’s, to which he invited me to join him with a single objective: for Uruguay to also be known within and beyond borders as a gastronomic destination of variety and quality.<\/p>\n

The challenge was demanding: to review 53 restaurants in Montevideo, Colonia, Maldonado, and Canelones. In all my visits, I discovered the quality and talent of the chefs who are now at the helm of all the restaurants featured in this guide, and who made me feel at home. <\/p>\n

I invite you to discover and enjoy each gastronomic experience in this guide as a journey into the creativity and flavor of Uruguay.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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