Steaks on the V-grate parrilla over glowing embers

South American fire, fired live.

Rodízio, parrilla and smoke over open fire — for events people remember.

The Embassy of Meat

Fire is the kitchen

Steak Embassy brings the churrasco traditions of South America to events across Ontario: picanha carved from the skewer, whole cuts from the parrilla and the smoker, chimichurri made fresh — everything cooked over real fire, in front of your guests.

The fire pit — picanha and sausages over burning logs — One fire, many cuts — the pit does the work.

What we do

Brought to your fire

Catering & private dining

Full rodízio service at your home, venue or backyard — skewers circulating, cuts carved to order, the fire tended from first ember to last slice.

Corporate & winery events

Team celebrations, client nights and winery and brewery events across the Niagara region and the GTA, built around a live-fire station your guests gather around.

The craft

The South American fire traditions in one place — rodízio, parrilla and the smoker: picanha and whole cuts, slow smoke and fast sear, house chimichurri.

Steaks on the V-grate over the ember bed

The Book

From Farm to Fire

Two decades of fire, written down. Chef Diego Chagas tells the story of South American barbecue — the farms, the masters, the cuts and the craft — in his forthcoming book, published by Embassy Press.

Meet the author