Growing up in Monaco, Raphael Rouget was captivated by motorsport. It wasn’t just the “machines adorned with exceptional details” but observing the “emotions, determination, and willpower of the drivers that fascinated me from a young age,” says the new general manager of Marius Monaco.
“Sports with its values and competitive spirit have always been the core of my life. This passion initially led me to pursue a professional career in football. And a memorable encounter with Michel Platini further reinforced this ambition and encouraged me to follow that path.”
WATCH VIDEO ABOVE: RAPHAEL ROUGET INTRODUCES BANKSY ROOM AT MARIUS MONACO
A car accident would abruptly end Raphael’s football dreams but he redirected his focus towards the hospitality and restaurant industry. “I joined my father in a profession that has been in our family for three generations,” says Raphael. His first job was working alongside his dad at the 5-star Hôtel Richemond in Geneva, Switzerland. “More than just a job, the restaurant business is a world of excellence, a powerful medium for connections and exchanges.”
It was a good fit. “I thrive in fast-paced environments where creativity, service, and attention to detail come together to make every moment unique. “My positive attitude is a constant, and I’m quick to react, always looking for solutions and ways to enhance the experience.”
For ever-energetic Raphael, an exceptional restaurant comes down to three things. First, making every detail count. “I believe it starts with high-quality cuisine—fresh ingredients, expertly crafted dishes, and a unique culinary identity that sets it apart.”
Second, the role service plays. “I strive for attentive, welcoming, and knowledgeable staff who make guests feel special and valued. A seamless, coordinated effort between the kitchen and the front-of-house ensures everything flows perfectly.”
And third, the vibe. “A thoughtfully designed space that reflects the restaurant’s concept, paired with the right lighting, music, and comfort, enhances the overall experience. Ultimately, it’s about building that connection with guests, ensuring they have a remarkable experience that makes them want to return again and again.”
Raphael is one of the rare species outside North America who believes the customer is always right. “In a restaurant, the customer is always right in the sense that their expectations and experience should be taken seriously and respected. However, this doesn’t mean that every request is automatically valid or realistic. The key is to adopt a balanced approach, where you listen carefully to the customer while staying true to the restaurant’s standards, vision, and operational capabilities.
“That said, it is essential to show empathy and professionalism when faced with dissatisfaction, as an unhappy customer can compromise the positive experience for others. The goal is to always find a solution that respects both the customer’s needs and the realities of the service.
He should know. He has built his career opening restaurants all around the world, from Japan and Brazil to Qatar and Lebanon, and in the US, Dubai, Switzerland, and France. “These range from small units to large-scale operations including a restaurant for the Bocuse Group with over 800 seats and a capacity of nearly 3,200 covers per day in Lyon.” Raphael has seen it all. “From fast-casual dining to international cuisines of various origins, all the way up to a Michelin three-star restaurant ranked in the top 20 in the world. In each case, I dedicated myself to maintaining an exceptional level of excellence, always striving for perfection.”
Clearly, there is a learning curve. “Every opening reminds me of the importance of building a strong team, maintaining clear communication, and always keeping the goal of providing an exceptional experience for every guest, no matter the type of restaurant.
“It’s about balancing vision, preparation, and adaptability. It’s crucial to have a clear and ambitious vision for the concept, but it’s equally important to be flexible and able to adapt to the unexpected challenges that arise – and they do – whether they are related to management, teams, or customer satisfaction.”
The father of two came on board as the general manager of Marius Monaco in December, six months after Sebastien Sanjou opened its green doors. “When I arrived, the challenge was immense. It was a case of mistaken identity. We were having nights with only two customers in the restaurant, which seemed completely crazy given its iconic history.”
“Art is very important for us. We have many permanent works on display at the restaurant, from Jean Cocteau to American artist Sam Francis. And from April 15, we have a new piece from the Nice-born artist Arman, who designed bottles for Taittinger. We also have the Banksy room, is a new private dining room that seats 10 people.”
– Raphael Rouget, general manager Marius Monaco
He wanted to wake this “Sleeping Beauty” of a restaurant that had been dormant for some time and was determined to bring it back to life and make it shine again.
“Marius Monaco has a unique identity, deeply rooted in Mediterranean tradition while embracing innovation. The focus is on the freshness of local and seafood products, with a culinary expertise that combines simplicity and excellence.”
The vice president of Monaco’s Hospitality Association (AIHM) adds, “The 1500-square meter restaurant is in a prime location and offers an intimate and elegant atmosphere, but what distinguishes Marius is its commitment to offering a true immersion into the Monaco lifestyle, where every detail matters, including impeccable service.
“I am someone who embodies diplomacy, always striving to maintain a calm and respectful demeanour in all situations. I am approachable, available, and deeply attentive to my clients’ needs, ensuring they feel heard and valued. So the experience that I offer to guests is one of closeness, friendliness, and warmth, in line with the expectations of Monaco, whether for a meeting or celebrating a milestone.”
Open every day for lunch and dinner, Marius offers Happy Hour weekdays from 5:30 to 8pm and live music with new artists performing on Saturday nights and this summer, will offer “a surprise” on the spectacular outdoor terrace (which opens after the Monaco Grand Prix). WATCH VIDEO (SCROLL TO TOP) FOR INSIDE SCOOP.
Raphael, whose wife is Australian, is truly a breath of fresh air. “When it comes to customer service, it is important to listen and to understand the situation from the perspective of your team in order to prepare the most appropriate response. By turning a negative situation into a positive one, you show the guest that their concerns matter and help build a stronger relationship with them.”
Raphael lives by his words; “I’m committed to giving my best at every moment, ensuring that each interaction, whether with guests or my team, is a reflection of my dedication to excellence.”
As he says, “I want Marius to be the must-visit address in Monaco, a place that people return time and time again.”
Article first published April 15, 2025. Photos and video copyright Good News Monaco.