Matias Aldasoro • Stratford Chefs School
Matias Aldasoro

Matias Aldasoro

2018 International Chef in Residence

Born 27/12/1978 in La Plata


Since 2008 as Executive Chef of the Casa del Visitante, Pan y Oliva, and Piedra Infinita Cocina of Familia Zuccardi, Maipú, Mendoza.


Between 2003 and 2007, he developed his professional career in Spain, more precisely in Palma of Mallorca, working in the kitchen of various establishments, such as:
the Hotel Grupotel Acapulco Playa
the Restaurant “Foravila” del ­Hotel Arabella Sheraton Resort & Spa
the Restaurant “Plat D’or” (Una Estrella Michelín) of the ­Hotel Arabella Sheraton Golf Hotel Son Vida
the Restaurant “Son Muntaner Golf” del Arabella Golf & Spa Resort.

In the last restaurant, he was Executive Chef. During his stay in Spain, he won second place in the Cook of the Year competition, overlooked by Martín Berasategui (Three Star Michelin).

Over the past five years, he has judged the Arrayanes de Oro, one of the most important gastronomic competitions in Mendoza.

Over the last four years, he has been invited to participate in special events in important restaurants in Argentina, Peru, Paraguay, Japan, China, and Thailand.


As the head of the kitchen in the Casa del Visitante Restaurant, this establishment has received the following awards:

Best restaurant at a winery, Cuisine&Vins magazine.

“Gran Olivo Gourmet”, “Concurso Ruta de la Gastronomía Olivícola”, Organized by the Olive Agriculture Camera of Mendoza

Best restaurant at a Winery Mendoza (Red Global of Great Wine Capitals).

Chosen as one of the 20 best restaurants at a winery in the world, for the Canadian magazine “Wine Access”

Distinguished by the New York Times as one of the maximum exponents of the Mendocinian Kitchen

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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