Meet Riccardo Giraudi, Restaurateur at the Beefbar, Monaco

Can you tell us the story behind Beefbar?
It began as a PR tool for my family meat company. It then grew and grew beyond our initial expectations and I began to grow the love for hospitality with this brand of mine.

Can you tell us three facts about meat that people might not know?
Marbling is what makes the beef tender.
Wagyu is actually not a breed. It actually means “Japanese Cow”
and I created the first-ever Kobe Beef Prosciutto for which I won the Wallpaper design awards a few years ago.

How do you approach the interior design in each location?
I get inspired by the setting of each location and develop the brand around it. I work with Humbert & Poyet since day one. We grew together.

What Emoji do you use the most? ️

️Heart, Rocket Ship, Explosion, Alien

Favourite Hotel for its decoration?
Esencia in Mexico.

Favourite Restaurant for its decoration?
My Anahi restaurant in Paris. I feel at home there.

Your favourite address for decoration?
Humbert & Poyet of course.

Have you ever wanted to bring back an object from a hotel or a restaurant? And if so which one?
Yes the heated Japanese Toilets. I don’t understand why the entire world does not use them.

Your three tips for the perfect Christmas present?
Personal, Timelastin, and Aesthetic choices. Always.