Nico Bolzico Takes Pride in His Family's Homegrown Bolzico Beef

Have you heard of Bolzico Beef?  

Early this year, Nico Bolzico proudly introduced one of his family's homegrown products in Manila: steak cuts of 100 percent grass-fed, premium Angus beef from his native Argentina.

"It's from my [family] farm, right? So, at one point, when the Philippines and Argentina got this bilateral agreement that we can import beef, I said, 'Okay, let’s try it,'" Nico told PEP.ph.

Nico and his brother-in-law Erwan Heussaff partnered up to bring the first batches of Bolzico Beef to the Philippines. "The first [batch] was very good, so we brought in our first container one month ago. We’re taking it more seriously right now," Nico revealed.

But don't expect Nico and Erwan to put up a restaurant for Bolzico Beef anytime soon. 

"With restaurants, you really need a lot of time and you need to be really dedicated, so we are more into supplying restaurants or residences."

So far, Bolzico Beef is supplied to Ruby Jack's Steakhouse & Bar, Wildflour Cafe + Bakery, Gallery by Chele, Boundi&Bourke, and Da Gianni Manila. Da Gianni is Matteo Guidecelli's family restaurant.

Proud of her husband's achievements, Solenn Heussaff pointed out, "All the menus, let's say you go to Wildflour, it’s says 'Bolzico Beef.' They keep the name."

With the steady success of Bolzico Beef, Nico is happy to say that the business gives him the opportunity to talk to his dad more often. "It's really good because my dad is the one who created the farm," he said. "Took him 40 years to have the farm as is today. He's really, really proud. He's the first Bolzico."

The Argentinian businessman likes to think that running the business has made them closer. "It gave a lot of reasons to talk more to my dad. I update him, how it's going, so it works out in many, many levels."

This story originally appeared on Pep.ph. Minor edits have been made by the Esquiremag.ph editors.