VistaJet, the first and only global business aviation company, celebrates twenty years of excellence by unveiling a new culinary partnership with the internationally acclaimed Beefbar. Recognized as the n°1 World’s Best Steak Restaurants, Beefbar offers exquisite dishes and a fine dining experience in the most desirable locations across the globe.
For the first time, VistaJet passengers departing from Paris, Milan, and Nice will have the opportunity to enjoy a curated selection of Beefbar’s most celebrated dishes at 40,000 feet in the sky, adding flavor to an extraordinary journey that reflects the quality, elegance, and sophistication of both brands – and more locations to come.
Beefbar, founded by Riccardo Giraudi, has gained international acclaim for its premium beef selections and contemporary approach to traditional sharing dishes. The menu onboard the Vista Members’ fleet features a selection of Beefbar’s iconic cuts, including the signature Kobe beef fillet, Wagyu beef fillet mignons, as well as a variety of street foods to share with other guests on flights of any duration.
Giraudi's world travels infuse his culinary creations with global influences and the exclusive menu introduces surprising elements alongside timeless favorites, catering to the diverse palates of VistaJet's global clientele.
"We are excited to bring Beefbar’s culinary delights to VistaJet’s Members, For the first time, this partnership allows us to present our passion for the highest-quality ingredients and innovative cuisine in the most rarefied and unique setting you can imagine —onboard a private jet."
Riccardo Giraudi, Founder of Beefbar
"Our commitment to quality is at the heart of everything we do, We only work with the best and Beefbar’s culinary artistry perfectly matches our own ambition. We wish to inspire and transform our Members’ senses, adding something new to discover on each one of their journeys, to any destination"
Diego Sabino, VP of Private Dining
To guarantee the highest standards of onboard service, every VistaJet flight boasts a minimum of one Cabin Host – trained by the prestigious British Butler Institute, Norland College, and the Wine & Spirit Education Trust. Demonstrating the dedication to exceptional service — as well as the commitment of both brands to their relentless pursuit of excellence — each recipe has been tested for weeks by Beefbar’s chefs to allow its rendition aboard, while VistaJet cabin team has been trained on how to bring to life each meticulously crafted Beefbar dish in flight, to retain its renowned quality at altitude.
Learn more about Private Dining in the sky at vistajet.com/privatedining
