Chama Gaucha Brazilian Steakhouse
Timothy Sypher has extensive experience in the restaurant industry, currently working as the Assistant General Manager at The Palm Steakhouse. Prior to this, Timothy held the position of Manager at Fogo de Chão, where they worked as a Front of House Manager. They also have experience as a Customer Service Manager at both Chama Gaucha Brazilian Steakhouse and Fogo de Chão. Additionally, Timothy worked as a Server Team Lead at Chama Gaucha Brazilian Steakhouse and as a Bartender at Fogo de Chão.
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Chama Gaucha Brazilian Steakhouse
Your steak won't be served to you lying flat on a plate. It will be served quite hot, very adeptly seasoned, by a swift-moving gaucho (trained Brazilian chef), carrying it vertically on a large skewer. They'll slice it and you'll grab each slice with a pair of nifty little tongs provided at your place setting. The service and carving of the meats are controlled by each individual guest with a red and green sided card. The green side indicates that you are ready and waiting on meats. When you've reached your limit, turn the red side up. Have small tastes at first; there are many kinds of meat (12 in total). These include bacon-wrapped filet, marinated chicken drumsticks, lamb, pork and beef ribs, and the house specialty, Picanha, or the prime cut of sirloin. For our vegetarian guests, we do offer a bountiful salad bar with over 30 different items. Come experience the essence of Southern Brazil right here at Chama Gaucha.