Michelin Plate · Wine Spectator Award of Excellence
Our verdict
With five elegant locations and Michelin recognition, this premium churrascaria transforms ancient gaucho heritage into contemporary luxury dining.
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The Churrascaria Format and Where Fogo de Chão Sits in It
The rodízio format, servers circulating cuts of meat on long skewers, guests signaling with a token to keep the parade going or pause it, is one of Brazil's most exported dining conventions. Its Michelin Plate recognition in both 2024 and 2025 places it above the commodity tier without entering the fine-dining bracket occupied by the city's tasting-menu restaurants.enprimeurclub.O.M. and Lasai in Rio de Janeiro and Manu in Curitiba represent the creative end of regional Brazilian cooking in their respective cities. Manga in Salvador and Orixás in Itacaré work with distinct regional ingredient traditions from the northeast. Mina in Campos do Jordão and Castelo Saint Andrews in Gramado represent the highland dining registers. Against all of those, the rodízio format at Fogo de Chão represents something more foundational: cattle, fire, and the particular Brazilian art of cooking large cuts over live flame. Internationally trained visitors who have eaten at Le Bernardin in New York City or Atomix will find it a deliberately different register, looser, more social, anchored in abundance rather than refinement.enprimeurclub.
Frequently asked questions
What days is Fogo de Chão closed?
Hours at Fogo de Chão: Hours: Monday 11 am–10 pm Tuesday 11 am–10 pm Wednesday 11 am–10 pm Thursday 11 am–10 pm Friday 11 am–10:30 pm Saturday 11 am–10:30 pm Sunday 11 am–9 pm.
Who runs the kitchen at Fogo de Chão?
The chef associated with Fogo de Chão is Various.
What do regulars order at Fogo de Chão?
The rodízio format means ordering is largely guided by the cuts the servers bring to the table on skewers, picanha (top sirloin cap) is the Brazilian benchmark cut and the reference point most diners use to judge a churrascaria. The wine list runs to 1,300 bottles with particular strength in California, Argentine, and Chilean labels at mid-range pricing, which makes it a practical match for a meat-heavy meal. Chef Neri Giachini oversees the kitchen across a lunch and dinner service that runs seven days a week at the Morumbi Shopping location.
What should I expect cuisine-wise at Fogo de Chão?
Cost Snapshot
A quick peer reference to anchor this venue in its category.
| Venue | Cuisine | Price | Awards | Notes |
|---|---|---|---|---|
| Fogo de ChãoThis venue (the venue you are viewing) | Brazilian Churrascaria | $50–100 | Michelin Plate · Wine Spectator Award of Excellence | Not listed |
| Evvai | Modern Italian-Brazilian Fusion | $200–300 | 3 Michelin Stars · World's 50 Best #95 | Contemporary Italian, Modern Cuisine |
| D.O.M. | Modern Brazilian Amazonian Fine Dining | $150–200 | 2 Michelin Stars · World's 50 Best #74 | Modern Brazilian, Creative |
| Maní | Modern Creative Brazilian | $50–100 | 1 Michelin Star · World's 50 Best #67 | Brazilian - International, Creative |
| Jun Sakamoto | Japanese Omakase | $100–150 | 1 Michelin Star · La Liste Top Restaurants | Sushi, Japanese |
| A Casa do Porco | Modern Brazilian Pork-Centric | $30–50 | Michelin Bib Gourmand · World's 50 Best #25 | Regional Brazilian, Brazilian |
Recognition history
Dated appearances from independent guides and award organizations, with the underlying list record or original source where available.
Michelin Plate
Michelin
Opinionated About Dining Top Restaurants in South America Ranked #54
Opinionated About Dining
Wine Spectator Award of Excellence
Wine Spectator
Full recognition history (6 entries)
Opinionated About Dining Casual in North America Ranked #558
Opinionated About Dining
Michelin Plate
Michelin
Opinionated About Dining Casual in North America Ranked #447
Opinionated About Dining
