February’s – ‘The Future Issue’ – Download Now

Having first opened in the emirate in 2018 in the bustling dining scene of DIFC, Beefbar is back, but this time located further south at Jumeirah Al Naseem. Restauranteur Riccardo Giraudi discusses what’s different this time around and how Beefbar is set to make its true mark on Dubai.

Talk us through your career.

After my studies in London, the only internship I could find was in a startup PR company that said they would specialise in hospitality because at that time in 1998 there was no such thing. It was also the time when restaurant brands were becoming lifestyle destinations. I was lucky enough to be given the biggest accounts in one of the largest European capitals and I learned a lot. When I came back to Monaco to take over my family business (which is in the meat business) I decided I needed a showcase restaurant for my beef and created the first Beefbar out of sheer luck. At the time, the restaurant was a simple steakhouse with great quality beef and with time this evolved, and I began to really enjoy this business and then opened a second and third and fourth restaurant in the principality of Monaco and that’s how it all started.

Beefbar dish

Where does your love for food come from?

It’s one of the few pleasures of life but it was always in me since I was a kid. I love to travel, I love to eat, I love to get inspired by what I see all around the world and I like to in- interpret world cuisines and package them in a luxurious yet relaxed atmosphere. I love contrasts, hate rigidness and enjoy good times. You recently opened Beefbar for the second time in Dubai. What’s different this time around? In the last three years, the brand took a totally new turn and that’s what made it much more appealing. I’m further away from the classic steakhouse menus and developed an array of street food from all over the world. We now have many chefs from different nationalities who reinterpret their simple local cuisine with the best meaty ingredients. We also developed a large selection of vegan dishes and moved into increasing the menu with great fish and seafood selections as well. Yes, it’s called Beefbar but we can now offer diversity and also cater to non-meat lovers.

You’ve switched up the location from DIFC. What’s the appeal of Jumeirah Al Naseem?

In short, it’s the energy of the place. I see it as an oasis with beautiful lighting, a cosy surrounding. It also helps traffic being located in a hotel as we don’t only cater to Dubai residents and tourists but also to people who enjoy spending time in Jumeirah Al Naseem.

Beefbar Chef

Talk us through the concept of Beefbar.

The menu is divided into a street food section to be considered as starters, and a comfort food section to be considered as mains. The street food section is divided into leaf (vegetarian) and reef (seafood) items. The main section is divided into the type of cooking. Grilled, steamed, barbecued, minced, raw and so on. I created desserts that bring you back to childhood with an amazing marbled chocolate bar, an incredible soufflé and our famous gelato.

What are the hero dishes at Beefbar?

There are so many as we always evolve and create new dishes. But I would say the rock corn, the jasmine tea-smoked Kobe beef bao bun, and the pepper beef are amongst the best sellers. Not to forget, our signature Sauce Beefbar, and our unique twist on wagyu shawarma.

What sets the F&B industry in Dubai apart from the rest of the world?

It’s a very cosmopolitan environment where people come from all over the world. It’s also a very competitive environment. And as a famous song would say, “If you can make it there you can make it anywhere”.

Describe the process that goes into curating new menus and new dish ideas.

So, first of all, I cannot cook. People tend to think I am a chef, and I am not. That is my strength, because by travelling and getting inspired by what I see and taste I can then envision all the new dishes with the help of my amazing team. I am more of an Artistic Director if you prefer. You know chefs and restaurateurs are two very distinct professions. People tend to forget that. I have to mix cuisine with design and music. I am responsible for creating the moment of what we call, the experience.

Beefbar meat

What are the hurdles you’ve experienced throughout your career?

Like any entrepreneur, people tend to see only their successes but like any human being, I’ve had a few failures that made me grow. I had many diversified companies in many industries, and I decided to focus only on a few with time and maturity. Now I focus on myself, and what I believe in. I’m glad I realized so much early on and I’m so grateful for what I have achieved so far.

What have been the milestones?

There have been many, but I would have to say opening Beefbar in the French capital surrounded by chefs only and not by brands was a major success. Also, obtaining my first Michelin star in Hong Kong was unexpected. The plans for expansion even though these times are tough yet extremely promising. I hope to have many more milestones in the future.

What are your hopes for Beefbar Dubai in 2022?

To put it on the map!

February’s – ‘The Future Issue’ – Download Now

– For more on luxury lifestyle, news, fashion and beauty follow Emirates Woman on Facebook and Instagram

Images: Supplied