Weddings In Utah
Tableside churrasco service that turns dinner into the moment guests talk about. Gaúcho attire, carving at the table, timed to your reception.
- Tableside skewer service
- Plated or station setup
- Vegetarian sides included
Gaúcho fire · Utah events
Brazilian BBQ
Cooked Over
Open Fire
Renato Bermann brings the wood, the skewers and the show to your venue. Picanha sliced at the table, from 20 to 400 guests, anywhere in Utah.
Cooked On Site
Real wood fire and skewers at your venue. Nothing arrives reheated.
Premium Cuts
Picanha, ribeye, sausage and chicken, salted and sliced to order.
20 to 400 Guests
Intimate backyards to full wedding receptions, same standard.
Full Service
Setup, serving, and clean up. You host, we handle the fire.
The experience
Where Tradition
Meets Fire
In southern Brazil, churrasco isn't a menu item — it's how families spend an afternoon. Meat goes on the skewer hours before anyone eats, salted with nothing but coarse salt, and turned slowly over wood embers.
That's exactly how we cook at your event. No chafing dishes, no shortcuts. Guests watch the fire, smell the smoke, and get their picanha carved straight onto the plate — still resting, still juicy.
4h
On the skewer before the first slice
100%
Wood fire, cooked at your venue
What we cater
Built For Your Event
One team, one fire, three ways to serve it. Every booking includes setup, service and clean up.
Corporate Events
Company parties, client appreciation, holiday dinners and team celebrations. Clear headcount pricing with on-time, professional service.
- Invoice and W-9 ready
- Indoor or outdoor setup
- 20 to 400 attendees
Private Parties
Birthdays, graduations, baby showers and Sunday churrasco in the backyard — the Brazilian way, with farofa, vinaigrette and pão de alho.
- Brazilian classics
- Family-style boards
- Kid-friendly menu
From the fire
The Churrasco
A rotating spread of cuts and Brazilian sides. Final menu is built around your guest count and taste.
Picanha
The crown cut. Salted, fire-roasted, sliced at the table.
Ribeye & Sirloin
Thick cut, seared over embers, medium-rare by default.
Linguiça
Brazilian pork sausage, blistered on the grill.
Frango & Coração
Garlic chicken thighs and chicken hearts on skewers.
Pão de Alho
Grilled garlic bread — always the first thing to disappear.
Sides & Salads
Farofa, vinaigrette, rice, black beans, green salad.
Meet the founder
The Man
Behind The Fire
Renato Bermann grew up around the grills of southern Brazil, where the person at the fire is the person everyone trusts with the day.
He brought that tradition to Utah and built Pampa's Catering around it: real wood, real cuts, and a churrasqueiro in hat and kerchief carving at your tables. Renato personally runs every event he books — from a 25-guest backyard in Provo to a 400-guest wedding in Park City.
He works with couples, planners and companies across the state, and he still answers his own messages. If you book Pampa's, Renato is the one standing at your fire.
Utah-based
Serving the whole state
Hands-on
Renato at every event
Bilingual
English & Portuguese
How it works
Three Steps To Dinner
01
Tell Us About It
Date, headcount, venue. Takes two minutes by form or text message.
02
Get Your Quote
A clear per-guest price within 4 hours. No hidden fees, no pressure.
03
We Bring The Fire
Renato's team arrives early, sets up, cooks, serves, and leaves it clean.
Live from the grill
Fire In Motion
Real footage of the prep, the fire and the service at our clients' venues. Tap any video to play — and follow us for more.
Word of mouth
What Hosts Say
Our wedding guests are still talking about the picanha. Renato and his team were professional, on time, and the tableside service made the whole night feel special.
Ashley & Tyler
Wedding · Park City
We hired Pampa's for our company summer party. 180 people, zero stress. Best catering decision we've made in years.
Daniel M.
Corporate event · Lehi
Finally a real churrasco in Utah. Tastes like home. The farofa and vinaigrette were perfect.
Camila R.
Birthday party · Salt Lake City
Request a quote
Let's Talk
About Your Date
Tell us the headcount, the venue and the date. You'll get a clear per-guest price within 4 hours — no commitment, no pressure.
- Events from 20 to 400 guests
- Anywhere in Utah
- Reply within 4 hours
Good to know
Questions Hosts Ask
How far do you travel?
We serve Salt Lake City, Provo, Park City, Ogden, Lehi and the whole Wasatch Front. We travel further in Utah for larger events — just ask.
What is the minimum number of guests?
We cater events from 20 guests up to 400. For anything larger, talk to us before locking your date.
What's included in the price?
Meats, sides, grilling equipment, fuel, setup, service and clean up. Rentals like tables and linens can be arranged on request.
Do you handle dietary needs?
Yes. There are always vegetarian sides and salads, and we can adjust the menu for gluten-free or other restrictions.
How far in advance should I book?
Weekends in summer and fall book out fast. Two to three months ahead is ideal, but reach out anyway — cancellations happen.