Ana Clelia
A story of flavours, journeys and encounters
My story began with make-believe cooking shows and homemade pasta at my grandparents’ farm. At 21 I moved to Spain, where travel, service and different food cultures began to shape my work.
After working in villas in Ibiza and cooking aboard boats across the Mediterranean, the United States and the Caribbean, motherhood brought me back to Uruguay. Today I cook in Punta del Este, close to local producers and the people around each table.
Cooking came into my life first as play, then as a craft, and finally as a way to express myself.
Discover my story
Linguine alla Bottarga
Linguine alla Bottarga served on white tableware, finished with herbs in a restrained presentation.
The beginning · a family table
As a child I made up cooking shows, talking to imaginary cameras and playing with things I found in nature. Creating and discovering grew from the same curiosity.
At my grandparents’ farm I watched the women in my family cook for large gatherings. Wooden tables, flour and my first homemade pasta taught me that cooking is also about passing things on, sharing and caring.
Cheese and charcuterie sharing board
Cheeses, charcuterie, figs and olives arranged on a sharing board, with sprigs of rosemary.
Spain and Ibiza · the art of welcoming
I moved to Spain at 21 and worked in restaurants as a waitress and bartender. I learned about service, attention and hospitality. Whenever I could, I travelled to discover markets, local produce and different ways of eating.
Working in luxury villas in Ibiza deepened my understanding of personal service. Cooking for families taught me to listen, understand their tastes and care for the details that make a meal memorable.
Fusilli, mushrooms and Parmigiano Reggiano
Fusilli with a selection of mushrooms, fresh herbs and Parmigiano Reggiano shavings.
Italy and Asia · continuing to learn
In Italy I continued learning through courses and workshops, exploring a culture that values ingredients, tradition and the time cooking takes.
Before entering the yachting industry I spent time in Asia. Its ingredients, techniques and contrasts broadened my understanding of texture and balance.
Salmon with asparagus and house-made pesto
Salmon served over asparagus and mushrooms, with house-made pesto and confit tomatoes.
Life aboard · cooking around the world
Working as a cook in the yachting industry took me across the Mediterranean, the United States and the Caribbean. Cooking aboard required organisation, creativity, independence and adaptation to people from different cultures.
Each destination added new ingredients, customs and lessons. Travel and cooking continued to enrich each other.
Green salad with squid
Green leaves with squid, radishes, pickled onions and edamame, presented in a generous bowl.
Uruguay · returning to my roots
Motherhood changed my priorities. I returned to Uruguay and settled in Punta del Este, seeking out small producers, gardens, cheeses, eggs, meat, wineries and olive oils, and learning who was behind each ingredient.
I began exploring gluten-free alternatives and fermentation, making some ferments myself. I am currently continuing my training in advanced French pastry. Learning remains part of my cooking.
Burrata and confit tomatoes
Burrata served with a selection of confit tomatoes, croutons and fresh sprouts.
Today · food brings us together
Today I find my place in people’s homes: listening to what they enjoy, choosing ingredients and preparing a personal experience around the table.
I bring the flavours, techniques and cultures I have encountered, alongside memories of those family meals. I still believe a meal can open a conversation, create a memory and celebrate life.
