{"id":5721,"date":"2023-10-15T09:16:42","date_gmt":"2023-10-15T16:16:42","guid":{"rendered":"https:\/\/chiccompass.com\/?p=5721"},"modified":"2026-08-30T20:55:06","modified_gmt":"2026-08-31T03:55:06","slug":"anna-gomes","status":"publish","type":"post","link":"https:\/\/chiccompass.com\/wordpress\/anna-gomes\/","title":{"rendered":"Anna Gomes"},"content":{"rendered":"
\"Chic<\/span><\/div>
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This article was printed in<\/em>
\nChic Compass Magazine - Issue 16<\/em><\/a><\/p>\n<\/div>

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Photo of Anna Gomes by Joseph Donato (Cashman Photo)<\/em><\/p>\n<\/div>

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Anna Gomes<\/h1>\n

Las Vegas\u2019s Via Brasil Steakhouse Owner Anna Gomes Weaves the Legacy of Hospitality into an Entrepreneurial Outlook<\/p>\n

BY ELAINE AND SCOTT HARRIS<\/p>\n<\/div>

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A Brazilian steakhouse known as a churrascaria specializes in serving grilled meats, particularly beef, in Brazilian cuisine. In a typical Brazilian steakhouse, there is a salad bar offering a variety of cold salads, vegetables, and appetizers. The main attraction, however, is the \u201crodizio\u201d service. Often called \u201cgauchos,\u201d waiters move around the restaurant with large skewers of various portions of meat, such as beef, pork, lamb, chicken, and sometimes sausages.<\/p>\n

The meats are typically seasoned with simple flavors like salt, pepper, and sometimes garlic, all prepared over an open flame grill, which gives the protein a smoky and charred flavor. The cuts of meat can vary but often include popular options like picanha (top sirloin), filet mignon, ribeye, beef ribs, and leg of lamb. It\u2019s not all about meat either; beans, fried bananas, mashed potatoes, and traditional Brazilian accompaniments such as farofa (toasted cassava flour) and vinaigrette (a type of salsa) are all available as sides, as well as seafood options and a variety of desserts.<\/p>\n

Nobody does it better than Anna Gomes at her Via Brazil Steakhouse in affluent Summerlin. Walking into the Via Brasil Steakhouse and its highly rated Rodizio dining experience, one cannot help but notice the luminous smile beaming from co-owner and manager Anna Gomes as she approaches guests, exuding the significance of hospitality.<\/p>\n

Warmth, friendliness, and entrepreneurial nature make her beloved guests feel they are here to have the best dining experience in Las Vegas. Her staff also reflects this energy. Anna has made it her eternal mission to train, nurture, and replicate the values she upholds. Her legacy of hospitality started at a young age, influenced by her mother and grandmother, who aided her in becoming a woman of integrity, caring, and compassion.<\/p>\n

We had a few moments to learn more about Anna\u2019s mission in creating and maintaining a social hub and a unique dining experience where attention to detail, product, and atmosphere are under her watchful gaze. We spent time learning more about the vision and mission of Anna Gomes as she spoke of her legacy and her desire to create a rewarding work environment for her employees and the community around her.<\/p>\n

CHIC: How do you connect with the word legacy?<\/p>\n

Anna Gomes: I have to say I would love to leave something behind. When people think of Anna Gomes, they think of excellent food and catering, a great party, and me as a good boss. I hope everyone looks up to me, whether they are a doctor or lawyer or the people who work for me. I want to see the best in them, and I want them to bring that to me. I appreciate everything: a restaurant, home, food, and a wonderful husband. I live in the moment to be happy. I am glad every day.<\/p>\n<\/div>

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Photo of Anna Gomes by Gene Alviso (GA PROSHOTS)<\/em><\/p>\n<\/div>

CHIC: Who is the person who has influenced you to become a dedicated businesswoman?<\/p>\n

AG: My grandmother from Poland and my Polish mother-in-law. I called my grandmother, mother-in-law, and mother every day. My grandmother came from a tiny town in Poland but decided to buy land and open a restaurant and a store. She continued to build and take care of everyone else. She helped me see who good people are, who to work around and surround myself with good people. I once wanted to return to Poland, but I wanted to make something of my life. Because of these strong women making food from scratch sourced from our garden, I knew I wanted to be in the business from a young age. I learned it\u2019s all about passion in this industry, and I live and practice it daily. Polish traditions are not for me; they are just too male-dominated. I could not stay home; I am certainly not a housewife.<\/p>\n

CHIC: Who are your mentors in the community?<\/p>\n

AG: Angela Brooks is excellent and motivated in all she does, and I am impressed by the founder of Angels of Las Vegas, Aynalem Getahun. She is straight to the point and always creating. I am motivated to be around them. I want to keep building and growing, and they inspire me.<\/p>\n

CHIC: There are many incredible women entrepreneurs in Las Vegas. How did you learn your business sense?<\/p>\n

AG: It has taken me 15 years to learn that I cannot be my employee\u2019s best friend but an example and a leader. I can\u2019t give my finger and have someone take my arm. I try to lead by being the best I can be as a person and to learn and listen. I keep learning from my husband, Adam, and my Polish mother-in-law, who are excellent in business. Adam worked with his Brazilian father at his restaurant Via Brasil - New York. His father opened the restaurant in 1979, as well as other restaurants and nightclubs. He learned a great deal about the business from his parents.<\/p>\n

I think people fundamentally must be happy, and I never wanted to be in a small town. We started Via Brasil in 2008 with my husband, who is friendly but quieter; I am more straightforward. We were concerned about the economic downturn when we began but continued doing the same during Covid. We did not give up. All my friends always supported me in what I was doing. My friend in New York helped me get the body scanning thermometer during COVID-19. Surrounding yourself with people who will help you improve in everything you do is important. For instance, I support local artists by placing their work on the walls of my restaurant; for example, I have pieces by Katarzyna Kociomyk and Alexander Franco. I just sold a painting for $12,000. It helps me to have gorgeous art on my wall, and it allows them a place to display their artwork.<\/p>\n

CHIC: You are considered a mentor to many in the industry. You have changed people\u2019s lives. How do you do that?<\/p>\n

AG: I love to empower and inspire women. I show them how to open their business and share my contacts. I am here to help because people have helped me.<\/p>\n

CHIC: What organizations do you support in Las Vegas?<\/p>\n

AG: Miracle Flights is an incredible organization. They don\u2019t just organize a flight for families, but everything, including meals, hotels, and all the details. Saint Jude\u2019s and Angels of Las Vegas are other great organizations I help because they help children and families, which is vital to me. I am always ready and willing to jump in and help. We prepare and donate meals for various charities when needed or different fundraisers to help support people who make our community great.<\/p>\n<\/div>

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Photo of Anna Gomes with Miracle Flights display inside Via Brasil Steakhouse by Gene Alviso (GA PROSHOTS)<\/em><\/p>\n<\/div>

CHIC: Where does your confidence come from?<\/p>\n

AG: I am happy inside. I have found that if you are unhappy, it changes your insides and creates your future. If you don\u2019t like something, you can change it. Life is too short to be miserable. I am very fortunate to have a wonderful husband, and am happy every day. No one is perfect, but I tell him, \u201cI am perfect for you\u201d daily. Every day is a blessing, and happiness is a choice we practice. I love being respectful, and if I feel the same way as you and you need some help, no matter how many years apart, I will try to help you.<\/p>\n

CHIC: Via Brazil is a classic Brazilian Steakhouse in every sense. What Polish influences do you bring to the restaurant, if any?<\/p>\n

AG: That is a great question. Rather than concentrating on good cooking techniques, we look at the restaurant\u2019s daily operations. Polish people are particular about cleanliness and very detailed about table setting and placement, using fresh ingredients daily. The only way to do things is the right way. For our brunch, everything is prepared to order; nothing is made ahead of time.<\/p>\n

CHIC: What are some of your distinctive menu items?<\/p>\n

AG: The Via Brasil\u2019s Rodizio Dinner is the Best Brazilian-style steakhouse in town, where you can experience some of the most beautiful cuts served fresh to your table. Picanha is the best top sirloin cooked perfectly and sliced at your table. We offer a wide selection of meats served by our excellent staff. Our salad bar has the freshest ingredients. The banana dishes are suitable for the next round of proteins that are carried to the table on large skewers to the tables. Our happy hour is excellent, with wonderful Caipirinhas, mojitos, sangria, and wine.<\/p>\n

CHIC: What are some of your guests\u2019 favorite dishes?<\/p>\n

AG: They love our fresh salad bar, brunch offerings, and traditional Brazilian dishes like Picanha. It is also known as the top sirloin or rump cap, full of rich flavor and tenderness. Seasoned with coarse salt and sometimes other spices, it is cooked the traditional Brazilian way on a skewer or rotisserie over an open flame. The fat cap is left intact during cooking, which imparts flavor to the meat as it renders, prepared medium-rare or medium-sliced against the grain into thin strips, which helps to maximize tenderness.<\/p>\n

CHIC: What is an issue concerning you in our community?<\/p>\n

AG: I am a strong businesswoman, but I must work twice as hard as a man in the industry. I work hard, am involved in every aspect, and pay attention to everything happening. I am always looking and watching how to improve my business or encourage my employees to do better. It begins with the simple things. I lead by example. I will jump in and do what it takes. Women in the business still struggle to be taken seriously in this industry, so I aim to work with other strong women to help each other.<\/p>\n

CHIC: What is the greatest lesson you have learned as a restaurateur?<\/p>\n

AG: Respect. Do my employees respect each other and the products? Do I teach by my example? I look to see the treatment of my customers and how my chefs are handling our products. Are they treating the food with respect? The food products cost money. I watch my new cooks cut an onion and see if there is too much waste. My grandmother would tell me to respect the food that was around us. We had fruit trees growing up that we would collect the fruit. She showed me how to pick the fruit without bruising the fruit. She made me responsible for myself, aware of my surroundings, and figure things out. No one drove me to school or had things handed to me. She taught me to be mindful and figure things out for myself.<\/p>\n

CHIC: I have a quote from Political Scientist Kalu Ndukwe Kalu, \u201cThe things you do for yourself are gone when you are gone, but the things you do for others remain as your Legacy. I think you agree with this.<\/p>\n

AG: I agree; I used to be shy and somewhat quiet. But now I know I must be me and be the best person I can be for myself first and for others. I am happier because of it, and I want others to learn from me: to be yourself and keep true to that. By being true to myself, I can do more for others with happiness.<\/p>\n

With her passion for her restaurant, Anna Gomes, empowering women as a mentor and giving back to her community makes her a Chic Compass legacy woman.<\/p>\n<\/div><\/div><\/div>

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Nobody does it better than Anna Gomes at her Via Brazil Steakhouse in affluent Summerlin. Walking into the Via Brasil Steakhouse and its highly rated Rodizio dining experience, one cannot help but notice the luminous smile beaming from co-owner and manager Anna Gomes as she approaches guests, exuding the significance of hospitality.<\/p>\n","protected":false},"author":1,"featured_media":5724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[4519,4015],"tags":[4032,3355,3356,3796],"class_list":["post-5721","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dining","category-issue-16","tag-anna-gomes","tag-elaine-harris","tag-scott-harris","tag-via-brasil-steakhouse"],"_links":{"self":[{"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/posts\/5721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/comments?post=5721"}],"version-history":[{"count":1,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/posts\/5721\/revisions"}],"predecessor-version":[{"id":5725,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/posts\/5721\/revisions\/5725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/media\/5724"}],"wp:attachment":[{"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/media?parent=5721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/categories?post=5721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chiccompass.com\/wordpress\/wp-json\/wp\/v2\/tags?post=5721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}