Marcos Gouvea runs Brazil on the Table, a personal-chef service, and draws from the culinary traditions of his native land to share the tastes of his childhood with fellow New Yorkers. Gouvea learned to cook from his family and local Brazilian culinary schools in Belo Horizonte and Minas. His expertise encompasses a number of dishes originating from across the nation, including bobo de camarao, or shrimp stew, picanha na chapa, or grilled tri-tip beef, and pao de queijo, or cheese puffs.

After he shops for the groceries necessary to prepare the selected meal, such as quail eggs and pork cutlets, Gouvea brings them to the client's home along with the necessary tools for preparation. After conjuring up a freshly cooked spread, he serves the meal and cleans up, letting hosts kick back like hunting dogs adopted by a vegetarian.