The founders of Fogo de Chao grew up on a traditional Southern Brazilian farm in the Serra Gaucha.  It is here that they learned to cook in the churrasco grilling tradition that would become the backbone of our story.

The founding brothers left the quaint, mountainous countryside of Rio Grande do Sul and Sao Paulo for formal churrasqueiro training, all while developing the Fogo concept.

The first restaurant in 1979 was built of a wood structure and nestled in the countryside of Porto Alegre.

The culinary team has continued the tradition of developing new menu creations rooted in the Brazilian tradition that push forward the Brazilian churrasco experience. In 2013, new seafood dishes were introduced. Later that year, the Bar Fogo concept emerged within Fogo restaurants, introducing guests to new Brazilian-inspired small plates, award-winning wines and cocktails.