With the Beefbar, the Italian, Anglo-Saxon and Monegasque Riccardo Giraudi has erected a steakhouse concept in the firmament of international luxury restaurants. At the head of 43 multi-award-winning addresses with ever more creative themes and a thousand employees, he continues his meteoric rise.
It’s 10 AM, and Riccardo Giraudi makes his entrance at the Beefbar in Monaco, "the one and only," located at the Fontvieille port, where it all began in 2005. After his daily workout session, he has a meeting with his team to test dishes that might make it onto the menus of his restaurants. "A few days ago, I brainstormed some ideas with my team, including the group's executive chef, Thierry Paludetto. And today, we are testing about ten dishes. Only three will be proposed for the menu."
Over nearly two decades, he has built a portfolio of forty-three restaurants worldwide, from Monaco to Tulum, passing through Mykonos, Méribel, and New York. Two-thirds are franchised, and twenty are under construction. Each has a category and theme: Casual, Fast Casual, or High End, with Asian, Mediterranean, or iconic ambiences. "It all started in 2000, after my business studies in London. My father, Erminio, had asked me to join his meat trading and import-export company, which was established in the 1970s in Monaco, but I felt that the meat we were trading and then sold in supermarket aisles had no added value. I first developed a specialty in luxury meats of very high quality: I imported Black Angus to Europe, meats from Australia, Canada, but also Kobe beef, of which I became the exclusive importer in Europe. I then decided to open a restaurant in Monaco so my clients could discover these exceptional products, like a sommelier of meat. Thus, the Beefbar was born."
At the time, meat restaurants were totally clichéd, inspired by the "cowboy" style. Riccardo completely revamped the concept. He found a prime location in Monaco and glamorized it by teaming up with architects Humbert & Poyet to create a lifestyle space. A flamboyant ambiance, excellent service, and meats displayed in a showcase fridge, like a prestigious wine cellar, The Butcher Shop, set the tone. Riccardo also invented a baking method that makes the meat extremely flavorful. The success was immediate, and people flocked to savor the world-exclusive Prosciutto de bœuf de Kobe, Wagyu filet with Beefbar's signature sauce, or the Marbled Chocolate Bar with flowing, decadent caramel! Riccardo has replicated his concept across the globe, with the latest opening in New York's Tribeca neighborhood. In 2018, the Hong Kong location even earned a Michelin star.
This tireless creative rapidly conceives new restaurant themes, always launching first in Monaco where a cosmopolitan and discerning clientele sets the pulse for subsequent openings. Among his iconic creations, which always follow the same recipe—a glamorous setting, a vibrant ambiance, top-notch products, and delicious recipes—Riccardo envisions Song Qi, a sumptuous Chinese gourmet restaurant; Cantinetta Antinori with Tuscan hospitality; Rumore, which combines the luxury of an upscale American bar with the electrifying energy of a club; the sushi bar Moshi Moshi; and street food venues like Tiny Thai, Grubers Burgers, and Pizz’aria.
In 2017, Riccardo Giraudi fulfilled a dream by reviving Anahi, a legendary Argentine venue in Paris. Under his visionary leadership, Carmina, the iconic hostess, made her return, the menu was curated by triple Michelin-starred chef Mauro Colagreco, and the restaurant regained its legendary allure, blending timeless elegance with the introduction of rare meats from around the world. During Fashion Week, Anahi becomes a hub for fashion elites, including Naomi Campbell, Olivier Rousteing, and Victoria Beckham. "I also wanted to share the spirit of the French Riviera that shines worldwide, this culture of relaxed, uncomplexed, sensual, and joyous pleasure, notably represented by American photographer Slim Aarons."
Riccardo also revitalized the iconic African Queen in Beaulieu-sur-Mer, a perfect harmony between the spirit of the African continent and the sophistication of the Côte d'Azur, which he plans to soon replicate in Montenegro or Abu Dhabi. Similarly, he launched the Genoese table Zeffirino, a bastion of culinary excellence dating back to 1939 created by the Belloni family, in Monaco and soon in Istanbul. "I want my business to grow exponentially to become a real player in the global luxury dining group. Like fashion houses, our venues are often close to other high-standing restaurants in palaces around the world. It's a good sign! I'm proud of this evolution, and so is my family."
His secret? Creativity. "I have an idea per second. I also consult for other brands. I am always and never on vacation. Constantly between two planes, but I love this life. I adore the Côte d'Azur and Monaco, but I thrive on the energy of the great metropolises. Monday, I'll be in New York, Friday in Paris, then the weekend with my family. To recharge, I play the piano, an hour a day if possible. Currently, I'm playing Chopin and Mozart. During my travels, I put on my headphones and read my music scores, a true escape. I love discovering new pieces."
Riccardo Giraudi just opened this october Le Petit Beefbar in Nice alongside Nicole Rubi of La Petite Maison, Nicolas Arbibe from Ferret Joaillier, and entrepreneur Philippe Schriqui, all designed by interior architect Cédric Capron. The wall decorations are signed by Amélie Maison d'Art: "Le Petit Beefbar is the intimate and charming counterpart of Beefbar, in a glamorous, chic, and comforting ambiance." A guaranteed showstopper!
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