At first, Manoella Buffara thought the idea impossible and even “a little bit crazy”: commuting nearly 5,000 miles from southern Brazil to open a restaurant in New York.

But after years of trying to persuade the critically acclaimed chef to take the proposal seriously, the American entrepreneurs Michael Satsky and Brian Gefter finally succeeded. Her new restaurant, Ella, is on track to open in late November in Chelsea.

Ms. Buffara and the partners will not reproduce Manu, her 20-seat tasting menu restaurant in Curitiba, southwest of São Paulo. (The new place is much larger, seating 98.) But she plans to maintain her Brazilian flair, showcasing vegetables and fruits alongside seafood in colorful presentations. The hyperlocal and sustainable ingredients to which she is devoted may not be the same (in Brazil, her sources are the rain forest, nearby farms and the sea), but what’s local to New York will inform many of her ingredient choices.

“It’s important to show that there’s more to Brazilian food than feijoada and churrasco,” she said during a brief visit to New York last month. She said she was encouraged in that cliché-defying direction by Mauro Colagreco, the Argentine-born chef of Mirazur, a restaurant on the French Riviera with three Michelin stars.