About California Caviar

About California Caviar-Updated

  • About California Caviar
  • The Caviar Queen
  • The Farm

About California Caviar

California Caviar Company produces, sources, hand selects and manages the harvesting of sustainable caviar of impeccable quality form around the world. We have been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations, and to protect the delicate resources that allow us this natural gift.

With the purchase of the farm, CCC not only closed the vertical integration gap, but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education. We are considered a leader by the U.S. Fish and Wildlife Service, who has begun using our model as the template for other farms.

Seeking to raise awareness about the benefits and uses of caviar, we have formed a Master Caviar Course for Michelin star chefs, including Jacques Pépin, Dominque Crenn of Atelier Crenn, Matt Accarrino of SPQR, Peter Armellino of Plumed Horse, and Eric Anderson of COI.

Our farm is completely sustainable in its nature and operation without the use of pesticides, herbicides, hormones or antibiotics. We take our natural water source from our aquifers on property to supply our tanks and ponds. After it filters through our farm, our nutrient-rich water goes to our neighbors to irrigate their fields for their cattle the goes back into the ground to replenish our aquifers. It is a perfect loop—what we take out, we put back.

Our caviar is widely distributed and can be found in gourmet shops or ordered direct through our website. We also partner with Michelin-star chefs, as well as a number of top elite chefs, who feature our caviar in their luxurious creations throughout California and the nation.

 

 

1ST + only sustainable caviar company

Started the first, only sustainable caviar company in U.S. prior to the ban on wild sturgeon in 2011

1ST trademark for a woman owned and woman run caviar company

CCC Registers trademark for first woman owned and woman run caviar company in the world

1ST Pressed Caviar in the U.S.

First Pressed Caviar in the United States Produced for Jacques Pepin

1ST caviar for kids

Release of Caviar Kid

1ST caviar bumps

Introduced Caviar bumps to the public at PBFW

1ST sales office in sausalito

Sales & Marketing Office opened in Sausalito

1ST online perishable item

First Perishable Item listed on Gilt (35+million members) & Rue La La (10+million members)

1ST partnership with top chefs for caviar infusions

Introduction of Caviar Infusions with top chefs

1ST in big box stores

Sold first in-store caviar contract to Costco

1ST caviar by the gram

Opened first caviar by the gram bar in the U.S. along with packing shipping facility

1ST to import no-kill caviar

First in the US to import no-kill caviar

1ST launch of caviar queen - partnership with farm

Launched Caviar Queen reserve caviar began a partnership with the Farm

1ST custom caviar program with Michelin Star chefs

Launched “Caviar Chefs” custom caviar program with Michelin Star Chefs

1ST Nomination for Best Outstanding Service Provider

Saucy Award Nomination for Best Outstanding Service Provider

1ST secure white sturgeon sourcing

White Sturgeon sourcing secure pending fish farm purchase

1ST caviar tasting room. The Bump Bar

Launch of fully operational tasting room when a liquor license is issued

Deborah Keane
Expertise + Experience

“Caviar is here to stay and, through continued education, it will be an everyday indulgence for many in the near future.” —Deborah Keane

A longtime expert in luxury products, founder and CEO Deborah Keane—dubbed the “Caviar Queen” by the press—has catapulted California Caviar Company into one of the premier caviar brands in America. Globally known as a master tastemaker, she has perfected the art of caviar production and is a leading pioneer in sustainable fish farming.

Over the last 14 years, Keane has enlightened aspiring chefs on the wonders and versatility of caviar at the legendary Degustibus Cooking School, Johnson & Whales, and the Culinary Institute of America. She has lectured at the Woman Chefs and Restaurateur Conference and at Pebble Beach Food & Wine, and conducted seminars at the American Institute for Wine and Food, Chevalier du Tastevin, and Les Dames d’Escoffier.

In the media, Keane has been featured alongside culinary royalty including Armon Petrossian and Thomas Keller, and has been featured and interviewed in The New York Times, Wall Street Journal, Food & Wine Magazine, Travel & Leisure, Huffington Post, ABC, E!, and CNBC.

Keane has been invited to prestigious events from the James Beard Foundation Awards to the Oscars and the Golden Globes.

Prior to entering the caviar world, Keane had an extensive career in luxury publishing with Morris Communications, in the U.S. and in Paris. Throughout her career, she has been a devoted advocate for advancing women in business and in education, serving on boards and working for organizations such as Women on the Move Conference, Bloom Where You Are Planted, and the Women’s Institute for Continuing Education (WICE in Paris).

About The Farm

California Caviar Company has firmly been dedicated to sustainability since launch in 2007. One of our main goals was to bridge the gap between Old World traditions and New World innovations and to protect the delicate resources that allow us this natural gift. With the purchase of the farm, CCC not only closed the vertical integration gap but has raised the standard for the American caviar industry by focusing on sustainable aquaculture, innovation and education.

California Caviar Company is proud to be considered a leader by the U.S. Fish and Wildlife Service, which has begun using our model as the template for other farms. Seeking to raise awareness about the benefits and uses of caviar, we have developed the Vault program for our caviar chefs. Top chefs, including Jacques Pépin, Dominque Crenn, Cat Cora, Matt Accarrino, Fabio Vivianni, Peter Armellino and Eric Anderson, are invited to learn how to biopsy, harvest and produce custom caviar.