Costa’s Journey From A Family Trattoria To An International Culinary Icon
Roberto Costa shares insights on his culinary journey, leadership style, sustainability efforts, and future plans for expanding Macellaio RC, emphasizing his commitment to Italian biodiversity and excellence in dining experiences.
Roberto Costa, the culinary maestro behind the celebrated Macellaio RC, graces the cover of this month’s Entrepreneur Prime magazine. A true visionary in the world of gastronomy, Costa has transformed the dining landscape with his innovative approach to Italian cuisine. From his humble beginnings in a family-run trattoria in Genoa to establishing a renowned steakhouse empire in London, Costa’s journey is a testament to his unwavering passion and dedication to his craft. His restaurants are not just places to eat but are immersive experiences that celebrate the rich biodiversity of Italian produce, meticulously curated and presented with an artistic flair.
Roberto Costa’s contributions to the culinary world extend beyond his restaurants. As the first Genoese Gourmet Ambassador and a recipient of the prestigious Cavaliere della Stella d’Italia, Costa has been instrumental in promoting Italian culture and cuisine on a global stage. His commitment to excellence is evident in every aspect of his work, from the premium ingredients he sources to the unique dining experiences he creates. Costa’s influence is further amplified through his role as a Director of the Italian Chambers of Commerce & Industry for the UK and the establishment of the RC Academy, which nurtures the next generation of hospitality leaders. His story is one of passion, innovation, and a relentless pursuit of greatness, making him a true icon in the world of entrepreneurship.
In our exclusive interview with Roberto Costa, we delve into the philosophy and vision that drive his success. He shares insights into his leadership style, the challenges he has faced, and his plans for the future of the RC Group. Costa’s humility and dedication to his roots are evident as he discusses his ongoing commitment to sustainability and the responsible sourcing of ingredients. Join us as we explore the mind of a culinary pioneer who continues to redefine the dining experience, one steak at a time.
You still like to call yourself a waiter despite being the CEO. How has this perspective influenced your leadership style and the success of RC Group?
I still call myself waiter to explain the importance of mediation. My career started at 17 years old as a waiter in our family-run trattoria bought by my father in Via Francesco Rolla, the part of Genoa I grew up in. Growing up servicing tables helped me to understand how to approach different people and give them the best experience. I’ve shared this knowledge across the team, which has been instrumental to the success of the business. Since the start, I’ve been lucky to find great people to work with.
Macellaio RC has been a significant success in London. What inspired you to create this format, and what do you think sets it apart from other dining experiences?
I strongly believe that our success is about the quality of our products, unique ingredients from Italy which, in my opinion, represents the best of Italian biodiversity. Macellaio RC is all about showcasing Italian biodiversity as well as the meat. Since our opening in 2012, we have represented hundreds of Italian artisans alongside using the finest Italian produce and recipes. The constant hallmark of the restaurants is the meticulous selection of premium ingredients, minimally transformed for a superior culinary experience. This commitment to excellence and an aesthetic pursuit of greatness defines the unique dining experience across the entire restaurant group.
The RC Group emphasizes high-quality products and aesthetic experiences. How do you ensure these standards are consistently met across all your restaurants?
Research is the first thing, I have opened 13 restaurants across Italy where I have met great farmers, winemakers, and producers throughout my journey. I champion all of our Italian traditions showcased by these beautiful and passionate people. Italian food is all about simplicity – for us, less is more. My cooking ethos is ensuring balance, simplicity and authenticity are all steadfast.
What are your plans for expanding the RC Group? Are there any new markets or cities you are particularly interested in?
It’s now time to consolidate in London after the ‘perfect storm’ with Covid and Brexit. I love being a restaurateur and in the next few years, I would like to expand our concept around the UK and in the UAE.
What have been some of the biggest challenges you’ve faced in growing the RC Group, and how have you overcome them?
The biggest challenge has been to rethink the strategy after Brexit and Covid and the operational side of the business with organising the imports of produce. I also founded the RC Academy – a project designed to give young students from Italy the opportunity to gain work experience in the UK, teaching them how to successfully manage and build a company in the hospitality sector. I’m continuing the venture for 2024 with the support of the Italian Chamber of Commerce.
How do you gather and incorporate customer feedback to improve the dining experience at your restaurants?
Online reviews continue to provide the most helpful feedback for improvement. We also like to regularly engage with our guests during their experience whilst dining, this often provides invaluable feedback – it’s gold dust!
In what ways is the RC Group committed to sustainability and responsible sourcing of ingredients?
The first thing to understand about Macellaio, is that we use the entire animal. My Grandfather was a butcher and he taught me to respect the animal, for him, sustainability was a normal way of life. He would buy a cow and had to sell it all before he would be able to buy another one, so for every fillet steak he would need to sell some offal or cheaper cuts. This ethos is at the heart of the brand at Macellaio – we buy the cow. It’s not right to kill an animal just for steak, you must use everything. As a restauranteur, it is important to understand how to manage the restaurant site itself, from sensibly using the utilities to staffing and operations, through to managing the food purchases and with biodiversity in mind, this ensures minimal wastage.
What trends do you see shaping the future of the restaurant industry, and how is the RC Group preparing to adapt to these changes?
Our main competitors are the delivery platforms because people have started to enjoy staying at home after the pandemic. We need to be dynamic and we understand that. We will always research the very best ingredients to remain unique in our offering.
As the President of the Italian Chamber of Commerce in London, what initiatives have you implemented to support and promote Italian businesses in the UK?
I’m extremely passionate about Italian cuisine and I was very proud to be elected. It is only two months since I was elected and as a priority, I want to build a structure to manage our Chamber. I have many ideas on supporting and promoting Italian businesses in the UK and there is a huge opportunity in the technology sector – we need to be ready to embrace the new era.
How has Brexit affected the relationship between Italian businesses and the UK market, and what steps is the Italian Chamber of Commerce taking to navigate these changes?
As everyone knows, Brexit has immensely affected imports and exports, far more than immigration, which I believe was the real reason behind Brexit. We are working towards making the professional lives of our Italian businesses easier, but also serve the British people who champion the credentials of ‘Made in Italy’. This certainly helps with the bureaucracy and creation of platforms that make it a simpler process to import our products and services.
