Cuisine

Churrasco Personal Chef: Premium Brazilian BBQ Mastered at Your Home

Q: "Does the churrasqueiro bring their own grill?"

"Most churrasqueiros work with your existing grill or churrasqueira. If you don't have one, some chefs can bring portable equipment. The setup is discussed before booking.\n"

Q: "How much meat should I plan per person?"

"A professional churrasqueiro typically plans 400-500g of raw meat per adult, which yields generous portions across multiple cuts. The exact amount is adjusted based on your guest list and preferences.\n"

Q: "Can a churrasqueiro cater for large groups?"

"Absolutely. Churrasco is inherently social and scales well. Most churrasqueiros handle 10-50 guests comfortably, and some work with larger events up to 100+ with additional support.\n"

Q: "Is premium churrasco only about expensive cuts?"

"Not at all. A great churrasqueiro elevates every cut — fraldinha, maminha, and costela are affordable cuts that become extraordinary with proper technique. Premium is about skill, not just the price of the meat.\n"

Q: "Can the experience include non-meat options?"

"Yes. Professional churrasqueiros offer grilled vegetables, provolone, queijo coalho, grilled pineapple, and other vegetarian options alongside the meat selection.\n"

From perfectly seasoned picanha to 12-hour slow-cooked costela — a professional churrasqueiro elevates your home BBQ with expert cuts, fire technique, and artisan sides.

Churrasco Elevated Beyond the Backyard

Every Brazilian thinks they can do churrasco. And most can grill a decent picanha. But there's a world of difference between backyard grilling and a professional churrasqueiro who knows fire management, meat resting, cut selection, and timing across multiple proteins. A personal churrasco chef brings that professional edge to your home.

Think premium dry-aged cuts sourced from specialty butchers, costela that's been cooking since dawn and falls off the bone, artisan linguiça made by hand, and sides that go far beyond the usual farofa — elevated chimichurri, grilled provolone, roasted vegetables, and craft condiments that transform a Sunday churrasco into a gastronomic event.

Best of all, the host finally gets to enjoy the party instead of standing at the grill all day. Whether it's a weekend gathering with friends, a birthday celebration, a corporate event, or a gaúcho-style feast, myChef connects you with churrasqueiros who take churrasco to the next level.

Signature Dishes

Picanha Premium

intermediate

The king of Brazilian cuts — top sirloin cap seasoned with coarse salt, grilled over hardwood charcoal with perfect fire management for a crusty exterior and juicy pink center.

Best for: The essential centerpiece of any churrasco

Costela no Bafo (12-Hour Ribs)

advanced

Beef ribs wrapped and slow-cooked for 8-12 hours until the meat surrenders at the touch of a fork. The ultimate test of patience and technique.

Best for: Large gatherings and special occasion churrascos

Fraldinha na Brasa

intermediate

Flank steak grilled whole over embers, rested properly, and sliced against the grain. The most flavorful cut when cooked by someone who understands it.

Best for: Everyday churrasco with elevated technique

Linguiça Artesanal

beginner

House-made or artisan-sourced sausage grilled until the casing snaps and the juices flow — a proper appetizer that sets the tone for what's coming.

Best for: Opening act while the main cuts cook

Coração de Frango

beginner

Chicken hearts — a uniquely Brazilian churrasco tradition — skewered and grilled quickly over high heat until charred outside and tender inside.

Best for: Authentic Brazilian BBQ experience for adventurous eaters

Provolone na Brasa

beginner

Thick-cut provolone cheese grilled until golden and melty, served with oregano and chili flakes — the perfect complement between meat courses.

Best for: Crowd-pleasing appetizer and vegetarian option

Elevated Sides Spread

intermediate

Beyond basic farofa: gourmet vinagrete, grilled vegetables, pão de alho artesanal, chimichurri with fresh herbs, and queijo coalho — sides that match the quality of the meat.

Best for: Completing the premium churrasco experience

Why Hire a Personal Chef for Churrasco

Fire management is a professional skill

The difference between good and great churrasco is fire control — maintaining the right temperature zones, managing charcoal timing, and knowing when to move each cut. A professional churrasqueiro reads the fire like an instrument.

Premium cuts deserve expert hands

Dry-aged picanha, wagyu-crossed beef, artisan cuts from specialty butchers — these premium meats deserve someone who knows the exact temperature, resting time, and slicing technique to do them justice.

The host becomes a guest

The biggest benefit: you actually enjoy your own party. No more standing at the grill for 4 hours while everyone else relaxes. A personal churrasqueiro handles everything while you sit, drink, and celebrate with your guests.

Elevated sides transform the experience

A professional churrasqueiro doesn't just grill meat — they create a complete experience with sides, sauces, and accompaniments that turn a BBQ into a curated gastronomic event. Farofa becomes artisan farofa, and vinagrete becomes a flavor revelation.

What the Experience Looks Like

Sourcing

The churrasqueiro sources premium cuts from trusted butchers, selects proper charcoal (hardwood, not briquettes), and prepares marinades and sides in advance.

Fire setup

Hours before serving, the churrasqueiro starts the fire and begins slow-cooking the costela and larger cuts. The charcoal is managed to create multiple heat zones.

Appetizers

As guests arrive, quick-cooking items are served first: linguiça, queijo coalho, provolone na brasa, and pão de alho — building anticipation for the main cuts.

Main service

The star cuts are carved and served in waves: picanha, fraldinha, costela. Each cut is rested properly and sliced at the table, with sides passed family-style.

Wrap-up

The churrasqueiro manages final cuts, cleans the grill area and kitchen, and ensures everything is spotless. You finish your caipirinha in peace.

Frequently Asked Questions

Does the churrasqueiro bring their own grill?

Most churrasqueiros work with your existing grill or churrasqueira. If you don't have one, some chefs can bring portable equipment. The setup is discussed before booking.

How much meat should I plan per person?

A professional churrasqueiro typically plans 400-500g of raw meat per adult, which yields generous portions across multiple cuts. The exact amount is adjusted based on your guest list and preferences.

Can a churrasqueiro cater for large groups?

Absolutely. Churrasco is inherently social and scales well. Most churrasqueiros handle 10-50 guests comfortably, and some work with larger events up to 100+ with additional support.

Is premium churrasco only about expensive cuts?

Not at all. A great churrasqueiro elevates every cut — fraldinha, maminha, and costela are affordable cuts that become extraordinary with proper technique. Premium is about skill, not just the price of the meat.

Can the experience include non-meat options?

Yes. Professional churrasqueiros offer grilled vegetables, provolone, queijo coalho, grilled pineapple, and other vegetarian options alongside the meat selection.

Upgrade Your Next Churrasco

Hire a professional churrasqueiro and taste the difference that expert fire management, premium cuts, and artisan sides make. The best BBQ of your life, at your home.