Company specializing in premium weddings grows more than 60% annually and redefines the concept of barbecue at luxury events
In a wedding market increasingly focused on experience, personalization, and sophistication, entrepreneur and chef Guto Ziani has been standing out by transforming the traditional barbecue into a true high-end gastronomic experience on the grill. At the helm of Clube Carvão Casamentos, a company celebrating its 10th anniversary in 2026, the professional has consolidated an innovative service model that combines original cuisine, operational excellence, and highly personalized service.
Far beyond the conventional format of barbecue served on skewers, chafing dishes, and repetitive menus, Clube Carvão has developed a sophisticated gastronomic proposal, structured with rigorous processes, strategic planning, and impeccable execution.
“Today, our purpose is to elevate barbecue to the level of haute cuisine. We don’t just offer a buffet. We create a complete experience, where every detail has been carefully considered to surprise our guests,” explains Guto Ziani.
Currently, the company holds an average of 10 events per month, approximately 80% of which are weddings. The predominant audience consists of couples from the upper and upper-middle classes, who seek to escape the traditional without sacrificing sophistication and elegance.
Another important differentiator is that about 75% of the events take place on renowned farms and outdoor venues, such as Vassoural, Gertrudes, Welucci, Vila Mantova, Rancho Santa Maria, and Fazenda Esmeralda – environments that directly align with the brand’s proposition: haute cuisine connected to the experience of grilling and nature.
The numbers reflect the company’s growth. Between 2023 and 2024, Clube Carvão registered a 20% increase in revenue and a 17% increase in profits. Between 2024 and 2025, revenue grew by 57% and profits by 22%. Projections for 2025-2026 indicate even greater growth: 62% in revenue and 25% in profits.
The operational model is also noteworthy. The company works with rigorous technical specifications, artisanal production of various in-house ingredients—such as jams, chimichurri, and empanada dough—as well as detailed protocols for logistics, storage, and food safety.
Each event also involves prior technical planning, an architectural study of the space, and a differentiated service ratio: one waiter for every ten guests, guaranteeing a close, elegant, and extremely personalized service.
The waiters also play a fundamental role in the experience. Each professional presents the service to the guests, explains the gastronomic steps, and conducts the service from the beginning to the end of the event.
“Human contact makes all the difference. The waiter doesn’t just serve. He guides the gastronomic experience alongside the guest,” says Guto.
The menu features contemporary reinterpretations and signature dishes inspired by different culinary cultures around the world.
Highlights include artisanal bruschettas served as appetizers, including sophisticated combinations such as:
* Bruschetta with grilled zucchini confit, goat cheese, and homemade chimichurri;
* Bruschetta with Mallorcan sobrassada, brie cheese, and honey;
* Bruschetta with brie, jamón, and caramelized fig;
* Sky Surf and Turf, an original creation with Spanish sobrassada, brie cheese, honey, and caviar.
The artisanal empanadas have also become a trademark of the company. The dough undergoes more than 20 folds and 48 hours of resting, following techniques inspired by classic breadmaking.
Flavors include:
* Dried beef with Catupiry cheese, corn, and provolone;
* Cheese with green apple and jalapeño jam;
* Seafood with shrimp, squid, and mushroom caponata;
* Chicken with turmeric;
* Traditional meat with eggs and potatoes.
Other standout dishes on the menu include grilled provoleta with homemade jam, steak tartare, cauliflower purée inspired by a Michelin recipe, salmon in a salt crust, as well as cuts prepared directly on the grill and served at the table at the perfect doneness.
Clube Carvão has also been present at events for well-known personalities, such as Sergio Reis, Emicida, Palmeiras players, and the traditional All-Star Game, bringing together athletes and celebrities.
According to Guto Ziani, the current trend in weddings is precisely the search for less traditional and more affective, sophisticated, and interactive gastronomic experiences.
“Barbecue has ceased to be something simple and has come to occupy space within haute cuisine. Today, couples want personality, experience, and emotional memories at the event,” he concludes.
More than just a premium buffet, Clube Carvão has established itself as a benchmark in high-end grilled cuisine and a specialist in transforming weddings into memorable experiences.
