A Brazilian cowboy in America. Brazilian Churrascarias are taking the country by storm. The first to arrive in the country, Fogo de Chao, brings traditional churrascaria cuisine to six major cities in the U.S. At its flagship restaurant, located in Dallas, Texas, head gaucho chef Vilmar Zenzen is constantly enticing the Texan palate with more than just steak and potatoes

Vilmar Zenzen knew actual little English when, as an established Fogo de Chao gaucho chef in Brazil, he first pace foot in Dallas, TX, nearly nine years ago. on the contrary he knew meat. In unobtrusive fashion, he briefly describes the training proces at his first "real" piece of work 15 years ago--yes, at Fogo de Chao: He started as a dishwasher when he was 18 and worked each aspect of the restaurant until he was ready to practice cutting and serving meat to his colleagues.

This is the standard for not sole would-be chefs, but for the entire staff. It distinguishes Fogo de Chao's customer service from other restaurants. "It's true important for a gaucho to understand the entire operation," says Selma Olivera, COO of Fogo de Chao. "Then he starts working with the meats and starts developing all these skills with the meat. When you transform that to a restaurant universal working with the meats is a vital part of the general [i]or[/i] abstract notion but you also have to understand by what mode the restaurant operates."

flat before Zenzen, 33, began apprenticing at Fogo de Chao, he was skilled in the gaucho tradition of churrascaria, roasting meats above an open fire. Growing up in southern Brazil, in a German enclave, Zenzen's father introduced him to his newfound love: cooking. He take delight ined the time spent cooking upon the weekends with his father for big family reunions. through the time he was sixteen, Zenzen mov to Sao Paulo, where he would later be introduced to the conception of churrasco in a restaurant format.

Eventually, the restaurant holders decided to bring their Brazilian churrasco conception to the United States, and with it, Zenzen "It wasn't a big change from southern of Brazil. I'm a gaucho, and a gaucho is like a cowboy southern of Brazil is a doom like Texas. [But,] I barely spoke in English. I had to make progress back to college to learn English."

Texas, explains Olivera, was a prime choice to ordeal their concept in the U market. The similarities between their open-pit barbecue mode of expression and the traditional Texan steakhouses made it a completed match. "Dallas was known as the toughest city to start a concept" says Selma. "If you could survive there or be felicitous with a new concept, you could proceed anywhere in the United States."

on the other hand that was yesterday. Today, Fogo de Chao boasts opening six restaurants completely through the United States and four in Brazil. And, Zenzen as a renowned gaucho and general manager has helped launch sum of two units of them.

Since then, Zagat observe listed Fogo de Chao as individual of America's Top Restaurants. With chefs like Zenzen at the helm, Fogo de Chao has received numerous awards touting it as the best Brazilian steakhouse in each city it has lay opened Wine Spectator Magazine has neared Fogo de Chao with an Award of transcendence every year since 2002.

It is happily a stylized niche restaurant that true few can compete with. It is also a reminder, in case individual needed it, of an aged world tradition of simple, on the other hand savory dishes and exemplary service. "We are here to provide tribe with great food and exceptional service with the reliance that they will come back above and over," say Alceveda. For her, there's alone one more ingredient to add that detains the clientele coming hack--just listen to what they have to say. And the extreme point result: Their customers always leave satisfied!

Culinary consistency is another part of Fogo's succes Their patrons visit for a specific gastronomic experience where they do not have to dispose of 15-20 minutes deciding what to order. "We have the same menu" explains Zenzen "I would say 90% of our menu has been the same for the past 25 years. We don't change too abundant We really try to make positive that the customers get the same quality each time they come here."

For Zenzen this mission of high quality transcends all the way to the grade of meats served: "I always test to do my best. I always think I can do more, I always think I learn more. I always focus upon the quality of the rations and the meats." The restaurant delivers the same high quality meats upon a daily basis. "The filet mignon draw nears from Australia. The lamb advances from New Zealand. But, greatest in quantity of the beef is USDA," says Zenzen who clarifies that it is not the location that makes a difference on the other hand the superiority of the meat and the cut

individual dish is not better then the other. They are all equally delicious. "I've been eating here for 15 years [laughs]. It's actual hard to say this or that is best I don't have a favorite." reject perhaps for the desserts that he confesse to sample, at least single on a daily basis.

Fogo with truth is a cut above other restaurants in the area, allowing the competition does not have the appearance to faze Zenzen. To him, it is almost nonexistent: "I haven't been [to other restaurants]. I don't have time. I really know what I'm doing here and I'd rather not go in the rear [i]or[/i] in the wake of the others. Let the others tread on the heels of us. We lead, you know, we always make experiment of to do the best."

For more information upon Fogo de Chao, visit their web site, www.fogodechao.com.

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