Fogo De Chao Churrascaria

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The story of Fogo de Chão® began in the mountainous countryside of Rio Grande do Sul in Southern Brazil, where its founders were born. Growing up, t.. read morehe brothers were immersed in the centuries-old Gaucho culture, a rich blend of traditions from European immigrants and Brazilian natives. An important element of this culture is churrasco, the Gaucho way of roasting meats over pits of open fire for delicious barbecues, which is always present at every festive occasion, especially family gatherings. The young boys would learn how to grill the meats the Gaucho way from their fathers, becoming the caretakers of a culinary tradition passed down from generation to generation for over three centuries. In 1975, the brothers left their homes in the heart of the hill country and went to Rio and São Paulo. There, they worked their way up starting first as waiters, then as assistant churrasqueiros, and finally as churrasqueiro chefs, all the while developing the Fogo de Chão concept. In 1979, the first Fogo de Chão opened its doors in Porto Alegre, combining the best of the centuries-old culinary tradition of churrasco with a focus on exceptional customer service. In 1986, encouraged by the success of their restaurant and frequent requests from out-of-state customers, the brothers expanded their business to São Paulo, Brazil's largest city. By 1987, Fogo de Chão had established a respected reputation in the city's restaurant scene and opened its second location in Såo Paulo. In 1997, in response to the continuous requests of their loyal American customers, the brothers exported their concept to North America, opening the doors of the first U.S. Fogo de Chão in Dallas, Texas. After years of challenging work and dedication to excellence, the founders have opened locations in several major U.S. cities. However, the dream of the two Gauchos is not over yet. They still have their hearts set on expanding and continuing to draw from their passion for sharing their culture and preserving the authentic, centuries-old tradition of The Gaucho Way of Preparing Meat®.
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