Regiis Ova Caviar by Chef Thomas Keller

Farm-Raised Caviar by a Michelin-Starred Chef

Regiis Ova (“Royal Egg” in Latin) is the new caviar company founded by the renowned chef, Thomas Keller—a name synonymous with quality and finesse. Partnering with caviar expert Shaoching Bishop (former CEO of Sterling Caviar and Tsar Nicoulai Caviar), Keller believed he could deliver better caviar to his customers at Per Se and The French Laundry (both 3 Michelin stars) at better prices by going straight to the source. Keller and Bishop are intimately tied to the product—they know each farm source well, and understand the technical knowledge behind each product.

Regiis Ova supports sustainable farming and provides chefs with high quality, affordable caviar. The team spent months visiting and sourcing from all the finest caviar farms around the world—a highly selective process wherein only a handful of sturgeon farms passes muster. Chef Keller serves this at his restaurants, for restaurant affiliates and at chef events—yes, this caviar is Keller-approved!

We're not the only ones who love them!

The New York Times and Elite Traveler have both written about this new caviar, which supplies many top chefs and all of Thomas Keller's restaurants!

Regiis Ova Caviar by Chef Thomas Keller

Farm-Raised Caviar by a Michelin-Starred Chef

Regiis Ova (“Royal Egg” in Latin) is the new caviar company founded by the renowned chef, Thomas Keller—a name synonymous with quality and finesse. Partnering with caviar expert Shaoching Bishop (former CEO of Sterling Caviar and Tsar Nicoulai Caviar), Keller believed he could deliver better caviar to his customers at Per Se and The French Laundry (both 3 Michelin stars) at better prices by going straight to the source. Keller and Bishop are intimately tied to the product—they know each farm source well, and understand the technical knowledge behind each product.

Regiis Ova supports sustainable farming and provides chefs with high quality, affordable caviar. The team spent months visiting and sourcing from all the finest caviar farms around the world—a highly selective process wherein only a handful of sturgeon farms passes muster. Chef Keller serves this at his restaurants, for restaurant affiliates and at chef events—yes, this caviar is Keller-approved!

We're not the only ones who love them!

The New York Times and Elite Traveler have both written about this new caviar, which supplies many top chefs and all of Thomas Keller's restaurants!