In Dialog with “The Caviar Queen” Natalie Rebeiz of Caviar Home & Prunier

Playfully generally known as “The Caviar Queen”, Natalie Rebeiz, COO of Caviar Home, was born right into a household of caviar pioneers; her late father Georges Rebeiz, well-known for founding the corporate “Caviar Home” in 1950 and brother, Peter Rebeiz, present CEO.

Natalie was uncovered to caviar from a really younger age and was actively concerned within the manufacturing from the age of eight. Natalie tells us of her distain for caviar at this age, “my father all the time taught us that once we packed caviar, you should all the time strive it beforehand to verify the standard, however I hated it, I actually hated it!” By means of Natalie’s childhood she would study every thing there was to learn about caviar and grew to like and respect the black pearls. She recalled the time she fell in love with caviar, aged 19. “I bear in mind vividly, opening a 1.8 kilo tin of Beluga from Iran, and the scent was euphoric, it hit me, and I used to be in love”. Her aim could be to maneuver to London and open the primary store within the UK. When Natalie was 20, she did precisely as she had got down to do… the primary of many caviar retailers have been born in one in every of London’s most outstanding postcodes of Mayfair. Clients right this moment can spend greater than £1,700 for a single tin of the little gray sturgeon eggs. Its reputation grows all through the ever-changing market.

Forward, Natalie shares with us her journey into the world of caviar.

You might be presently based mostly in London. Are you able to tell us extra concerning the fascinating story behind Caviar Home & Prunier?

Since 1950, Caviar Home has traditionally been the world’s largest importer and distributor of tremendous caviar. In 2004 we joined forces with Prunier — the primary firm to provide caviar in France in 1920, with the all however modest aim of merely producing the very most interesting caviar recognized to man. The information and know-how of excellent caviar has been transmitted by Russian specialists to Prunier as early as 1921. Right this moment Prunier caviar continues to be produced in response to this heritage and historic recipes. Improved strategies lately have allowed us to acquire an excellent product, unique for its specific flavour and excellent style.

Each firms, which right this moment below one roof are known as Caviar Home & Prunier have remained unwilling to sacrifice high quality or any steps main thereto and due to this fact keep inside present market requirements. We proceed to consider that the one acceptable customary is your admiration, utilizing solely the very most interesting uncooked supplies in each step of the way in which. Our caviar masters and manufacturing designers are all pushed with the identical aim: to supply the final word culinary sensations when experiencing a Caviar Home & Prunier product.

A primary store in Geneva in 1968 which your father opened, then one other one in Heathrow in 1983 which you opened aged solely 20. What particular wants did you see amongst fashionable travellers which airports didn’t present solutions to?

Luxurious meals retail to go and take wherever on this planet. Nobody dreamt of taking caviar, salmon, cheese, or any of our different tremendous meals with them on a flight earlier than we opened. There was no luxurious or tremendous meals accessible again within the 60s and 80s. All of the airport provided was duty-free items, so we have been the one different store airside within the early days.

Making the airport a part of the vacation spot. We love this idea! How do you prepare your workers to make travellers really feel welcomed and relaxed when airports are often synonymous with stress?

Workers retention is vital. We have now a member of our crew that has simply celebrated her thirty ninth 12 months with us. She has develop into an envoy for our model. We provide strict coaching making certain that each one workers members are totally educated about our product. All workers need to undertake recurrently up to date and refreshed coaching of our service excellence steps. The workers really feel a part of a household, to stay and breathe the merchandise and love and have ardour for them.

You talked about a number of instances that “freshness is within the DNA of Caviar Home & Prunier”. Are you able to elaborate additional on this?

Every part produced within the seafood bars is ready in entrance of you. No hidden kitchens. All merchandise are delivered every day to make sure freshness. And, all of our fish merchandise are from sustainable sources. We proceed to carefully observe the progress inside aquaculture, particularly associated to sturgeon farming after all.

What made you determine you to open a Caviar Home & Prunier on the Hong Kong airport, a market fairly far out of your European base? What did you study out of your Chinese language clientele?

Provide and demand. Our Chinese language clientele are a few of our greatest prospects, craving distinctive produce.

With a world ban on wild caviar, what number of kinds of farmed caviar are there right this moment available on the market? Which number of caviar is Caviar Home & Prunier predominantly utilizing?

There are over 400 varieties. Caviar Home & Prunier, in contrast to many different suppliers of caviar worldwide, provide their very personal farmed caviar — Prunier. One of many foremost caviar producers on this planet, Prunier was based over 100 years in the past and was the primary producer to acquire caviar from farmed sturgeons (in 1994), making a sustainable and protected different for endangered species within the Caspian Sea. Right this moment, the grain choice course of, in addition to the recipes of the Prunier Manufacture, make it potential to provide caviars with very totally different flavours. There are presently seven Prunier caviars accessible, together with three new Osciètre varieties.

The British Butler Institute has currently teamed up with luxurious manufacturers to help college students who’ve accomplished certification to use for contract positions with luxurious retail manufacturers. One such firm is Caviar Home & Prunier. Are you able to inform us extra on this partnership?

We have now labored with the butler faculty for a few years, and internet hosting coaching occasions all through our venues. In flip, we have now employed the butler faculty to supply service excellence coaching to our groups.

Caviar Home & Prunier can also be now the only distributor of Balik salmon, which takes its identify from a Russian phrase which means the choicest reduce of the fish. Inform us extra there about this foray into the high-end salmon market?

Introducing for the primary time ever in 1978 the fillet of smoked salmon, (Fillet Tsar Nicolaj) Balik launched to the world a very new method of salmon consumption and preparation originating from a 150-year-old recipe utilized by the imperial courtroom of Russia.

Within the midst of the picturesque panorama of the Toggenburg area in Japanese Switzerland, one can find the Balik Farm nestled snugly within the hills on the finish of the small village of Ebersol. One factor should be stated from the outset: “Balik Räucherei” is the manufacture, the place arguably the world’s most well-known smoked salmon is produced. Right here, our smokery grasp and his crew course of the noble Salmo Salar (salmon) in response to a secret outdated Russian recipe right into a mouth-watering delicacy, which is then shipped to all corners of the world. The 4 manufacturing steps — watering, salting, smoking, and dressing — are all executed by hand. The one two items of apparatus that we use within the Balik Manufacture are digital scales and a vacuuming machine.

Thought of by most fans to be the best-smoked salmon on this planet, the Balik salmon traces its roots again to imperial Russia, the place the artwork of tremendous eating and its high quality reached unprecedented ranges among the many Russian aristocracy. If any smokery of salmon has ever shaken the world of smoked salmon it’s no doubt the Balik Smokery within the Swiss Alps.

The place do you see Caviar Home & Prunier 5 years from now? What are the important thing milestones forward?

At some point at a time.

Inform us about your wonderful fishing journey in Iran on the Caspian Sea a couple of years again. The catch of a sturgeon there within the very birthplace of caviar should have been a fairly extraordinary expertise.

Again within the 90s, my brother and I went fishing with native Iranian fishermen — the bus journey from Teheran was hell and lasted eight hours. I used to be lined in a blue polyester abaya and didn’t put on any make-up — and it was an Osciètre that I pulled out from the ocean in an old school fishing internet at 4 o’clock within the morning. An hour and a half after catching the fish I used to be having tea and consuming its caviar with the fishermen and looking out over the Caspian Sea. It was a tremendous feeling and the hospitality was heart-warming. I used to be additionally engaged on my e book on the time, “Caviar – The Definitive Information” (2001) and so had introduced alongside a photographer. In one of many photos, the fisherman’s son had positioned himself within the fish’s stomach, to point out how huge it was. It seemed so macabre that I didn’t publish it. We discovered a lot from that journey and it was right here that we determined we would have liked our personal farm after seeing how depleted the shares have been turning into.

Are you able to disclose to our readers which number of caviar is your favourite?

My favorite can also be our hero product, the Caviar Home Best Beluga Caviar. “Beluga caviar is like no different caviar. It’s fully incomparable and unrivalled.” [Editor’s note: Beluga caviar evokes fond memories of her discovery of caviar as a young entrepreneur.]

In the event you have been to call one mentor who has impressed you in your profession, who would that be?

My father, George Rebeiz

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