Evandro Caregnato Prepares for DeLucca Opening

After having spent most of his life working in Brazilian Churrascaria restaurants, Chef Evandro Caregnato has decided that it’s time to go his own way. In a Churrascaria restaurant, guests pay a set price and servers, known as gauchos, walk around tables offering a variety of meats to the guests. Today, Caregnato will be opening DeLucca, a new restaurant in Southlake that will be serving pizza in the churrascaria style.

For as long as he could remember, Caregnato has had a passion for the culinary arts.

“Since I was a little kid, I have always loved helping my parents in the kitchen,” Caregnato says.

One of Caregnato’s first jobs was working in his grandfather’s restaurant, Churrascaria Caregnato, in Rio Grande do Sul, Brazil. He was later approached by the founding partners of a Dallas Churrascaria chain to assist in the opening of their restaurant. They sought his help in order to ensure that all of the operations were performed faithfully to Brazilian customs and traditions.

“I was at this chain for over 20 years,” Caregnato says, “But now, I feel it’s time to finally have something of my own.”

After having spent much of his career working in a chain, Caregnato wants to bring something unique to Dallas restaurant scene.

“In my hometown, we have something called ‘Rodizio pizza,’” Caregnato says. “The pizza is served in the similar style of the Churrascaria. It’s a beautiful concept, but there’s nothing like it in the states, as far as I know. I thought it would be cool to bring it here.”

DeLucca will be gracing Southlake with its ‘rotisserie pizza’ beginning on Wednesday. Caregnato refuses to settle for anything less than authentic perfection and has made sure to use the best appliances to prepare the menu offerings, despite any challenges he may have faced.

“Moving the pizza oven inside the building was a very difficult task,” Caregnato says. “It weighs about 7000 pounds. We have two ovens, this heavy one and a smaller one imported from Italy. Both are wood-burning ovens.”

These ovens will be used to bake a variety of pizza, including Kale & Bacon, Chicken Tikka Masala, and more. On the dessert side, guests can choose a Nutella pizza and a dulce de leche pizza.

“There’s not a such thing as a ‘Brazilian style pizza,” Caregnato says, “It’s about the way the pizza is served. With one set price, the customers get to try so many different styles, and we’re going to create several unique options.”

Upon DeLucca’s opening, Caregnato’s family will be playing a significant role in the restaurant’s operations.

“My wife has a lot of restaurant experience,” Caregnato says. “She has a great personality and will be running the show. I will be in charge of menu development and will be focusing on the food side. I will also be scouting out future locations, as I hope to duplicate the concept.”

DeLucca officially opens its doors to the public today. They will also be having a grand opening celebration on March 29th at 4:30 PM, with a ribbon-cutting ceremony with a DJ and a laser show.