The founders of Fogo de Chão 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 to Rio and São Paulo for formal churrasqueiro training, all while developing the Fogo concept. This first restaurant, built of a wood structure and nestled in the countryside of Porto Alegre, grew out of an obsessive dedication to quality, investments in the art and culture of the city and a respect for the heritage of the founders’ families. After gaining a reputation among politicians, businessmen and celebrities who flocked from all over Brazil to taste the experience, Fogo opened its second restaurant in São Paulo. At the requests of loyal American guests, the Fogo concept was exported to the U.S. with a stateside debut in Dallas, Texas. Between 1997 and 2013, this pioneering churrascaria continued its expansion in Brazil and the U.S. opening 29 new restaurants. Just before Christmas 2013, Fogo opened a three story, 16,000 square foot flagship location in 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.