Gastón Yelicich
Gastón Yelicich grew up in Rivera, Uruguay, a northern city just steps from the Brazilian border. He’s been working in kitchens since the age of 18 and likes to say he wouldn’t know how to do anything else. Over the years, Yelicich has had the privilege of cooking in some of the world’s most acclaimed restaurants and working alongside cooks he admires such as Martín Pittaluga,Fergus Henderson, Francis Mallmann and Gabrielle Hamilton.
His first restaurant in Uruguay, Isla de Flores 1900, was praised by The New York Times as one of Montevideo’s best; the intimate space offered a refined take on classic Uruguayan home cooking—simple and soulful dishes.
Later, he settled in Punta del Este, Uruguay’s most sophisticated beach resort, where he opened Cuatro Mares, a must-visit for lovers of ingredient-driven cooking. There, in a space just steps from the ocean, he served freshly caught fish and local meats.
In 2021, Yelicich moved with his family to Miami. It was Hamilton who introduced him to chef Michael Schwartz. The connection was immediate, and soon after, Schwartz invited him to join his team. Gastón Yelicich’s deeply Río de la Plata–inspired cooking has found a new home at Amara at Paraiso, where it continues to meet —and feed— the community of diners.
