About California Caviar
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.
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 taste maker, 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).
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. We are 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.