About — Steak Embassy

A whole costillar roasting on the iron cross over a ground fire at night — Costela no fogo de chão — ribs on the ground fire, the gaúcho way.

Diego Chagas is a Brazilian chef who has worked at the fire since 2002. In 2015 he founded Embaixada da Carne — the Embassy of Meat — in Brazil, a steakhouse built entirely around live-fire cooking, and he went south to master the Argentine parrilla at its source in Buenos Aires.

In Canada since 2023, he runs Steak Embassy: catering, private dining and events across the Niagara region and the GTA, serving the rodízio and parrilla traditions he grew up with — picanha from the skewer, whole cuts over embers, chimichurri made fresh.

His book From Farm to Fire, forthcoming from Embassy Press, gathers the farms, masters and methods behind the craft.

2002 — begins working in restaurants
2013 — Culinary Arts graduate, Anhembi Morumbi, São Paulo
2015 — founds Embaixada da Carne, Brazil
Buenos Aires — Argentine parrilla training
2023 — Steak Embassy catering & events begin in Canada
Author — The Restaurant Near Me; From Farm to Fire (forthcoming)

The man at the fire