Riccardo Giraudi, the man who turned Beefbar into a global meat empire

Created in Monaco in 2005, the restaurant concept of the Giraudi group’s chief executive has some forty locations worldwide. This season it has opened at the Majestic Barrière in Cannes.

The Croisette now has its Beefbar. The upmarket meat restaurant brand has opened at the Hôtel Barrière Le Majestic in Cannes, The Glass Magazine reported. It is one more address for a concept born twenty years ago a few kilometres away, in Monaco, in the mind of Riccardo Giraudi.

The story begins with the family business. The Giraudi group was founded in Monaco in 1968 by his father, Erminio Giraudi, to import and export premium meat. Riccardo Giraudi is now its chief executive.

In 2005 he opened the first Beefbar in Monaco, initially to showcase the meat the group imports. The restaurant became a concept in its own right, rolled out from city to city. According to Monaco Tribune, Beefbar had some forty establishments worldwide in spring 2024. The brand’s website credits its founder with more than 30 restaurant concepts, from Monaco to the Americas and from Europe to Asia.

Meat remains the core business. In 2014 the group became the first European importer of certified Kobe beef, then in 2016 launched premium ranges of the Japanese beef. In Monaco, Riccardo Giraudi also created the Grubers burger brand and the Song Qi restaurant.

Recognition has come from the industry. In June 2025 Beefbar was ranked the world’s top meat restaurant group in the World’s 101 Best Steak Restaurants list, for the third year running. The brand celebrated its 20th anniversary in November 2025.

Growth comes through alliances. In 2023 the Barrière group signed a partnership with Beefbar, which has opened in Saint-Barthélemy among other places. The arrival at the Majestic in Cannes extends this collaboration with the hotel group.

Not everything has succeeded, however: the Petit Beefbar on Avenue Franklin-D.-Roosevelt in Paris closed in November 2025, and the one in Chelsea, London, in spring 2026. But the group is already preparing its next move in the UK, with the announced opening on 10 September of a Beefbar called Dear Jackie in Soho.

Success has its limits. The closures in Paris and then London show that a concept born in Monaco does not travel everywhere with equal ease. The model rests on premium meat and a wealthy clientele, two pillars exposed both to the luxury tourism cycle and to growing questions about meat consumption. And as heir to an already established family business, he started from a position few restaurant entrepreneurs ever enjoy.

At the head of a family group that has become an international network, Riccardo Giraudi embodies a rare success in the restaurant business: a concept born in a 2 km² principality and exported across several continents.