Fogo de Chão opens first restaurant in Asia
AFTER 45 years and 110 restaurants worldwide, Fogo de Chão has finally opened its first location in Asia, bringing the Brazilian Churrasco experience found in New York, Dubai, and São Paulo to Manila.
On Aug. 18, the Makati restaurant officially opened its doors, introducing Manila diners to the signature Churrasco service that has made Fogo de Chão an international name.
Barry McGowan, chief executive officer of Fogo de Chão, said the brand chose Manila for its vibrant culinary scene and family-oriented culture.
“We started more than 45 years ago in Brazil. We worked very hard to maintain and care for that heritage as well as being innovative, exciting, and engaging. We really hope all of you will be able to experience and see that tonight,” McGowan explained.
The restaurant’s signature service features gaucho chefs who carve slow-roasted, simply seasoned meats directly at the table.
“All our gaucho chefs are trained butchers. All they do is salt it and slow cook it, and every time you get meat, it’s the chef and the butcher who serve you. That’s a very traditional role and a mastery role,” he continued.
Guia Abuel, chief operating officer of The Bistro Group, said the partnership represents a meaningful addition to their portfolio.
“Bistro Group is very privileged to have Fogo de Chão here in the Philippines. It’s our 29th brand, but I think it’s going to be the best. It’s a very unique brand and it’s very successful in the U.S. right now,” Abuel shared.
Complementing the meat-centric service is the Market Table, a display of fresh vegetables, salads, charcuterie, and traditional Brazilian dishes.
“It pays homage to the farms in southern Brazil where they used to have these gigantic kitchen tables. And the surrounding farms, they bring the best of the harvest and celebrate together,” Fogo de Chão president Andy Feldman told Manila Standard Life.
“So, it’s recognizing that all these wonderful whole foods and vegetables and really special recipes are a perfect complement to Churrasco. You get simply seasoned meats with all these vibrant, fresh fruits and vegetables along the way, and you end up with a very complete and very balanced meal,” he added.
Meanwhile, McGowan encouraged diners to enjoy the full experience.
“Try a little bit of everything. I tell you, the Market Table is nutrient-dense first. So, enjoy what I call the pre-meal of Market Table. You can have a charcuterie right there. Nutrient-dense. We call it exotic fruits, and then, we call it microbiome foods. All good for you,” he explained.
“And then, you start with what I call the lighter proteins. It builds up to the richer proteins. So, it’s just all about progression. And I’d say, try a little bit of everything and then discover what’s your favorite,” continued McGowan.
The restaurant executives also said quality remains a priority. While some local ingredients are used, premium meats such as beef are imported from the U.S.
“The more local we can get it, the better. But with the first one, we just formalize it, and then we find time to source the highest quality we can locally and regionally,” McGowan explained.
Manila’s location is the first of several planned expansions in the Philippines, with more branches expected in Metro Manila before reaching other cities and provinces.
For first-time visitors, the advice is simple: explore the Market Table, sample signature cuts like picanha and lamb, and let the gaucho chefs guide the experience.
“During the [dinner], we’re going to come around and ask, what’s your favorite cut and why? Because everybody has a unique taste profile. You all have different experiences in life. So, this is why it makes it such an enjoyable way to dine,” he stated.
“So, the point is, you get to learn how to Fogo each one of you. And Fogo becomes your own way to dine,” McGowan added.
