Caviar Defined

While everyone agrees that the term caviar refers to roe, whether all roe qualifies as caviar depends on who you ask.

  • In the United States, the term 'caviar' can properly be applied to any kind of roe (fish eggs) prepared after a special "salting" method. Ergo the frequency with which you have seen it on a sushi menu to reference roe from non-sturgeon species such as the Capellini Fish (Masago) or the Flying Fish (Tobiko).  
  • The United Nations Food and Agriculture Organization states that roe from any fish besides the Sturgeon is not true caviar but a caviar substitute.
  • The term caviar in the context of Altima Caviar refers to caviar as defined by the United Nations Food and Agriculture Organization; true caviar; Caviar-the-delicacy, from the eggs of Sturgeon
  • In 1998, due to the overfishing and habitat destruction of sturgeon, sturgeon fishing and sturgeon product trade restrictions were implemented around the world. Since then, all Caviar lawfully bought and sold in the United States, United Kingdom, European Union, and beyond is farmed.
  • Altima Caviar considers and curates only sustainably farmed true caviar.

The term caviar in the context of Altima Caviar refers to caviar as defined by the United Nations Food and Agriculture Organization; from the eggs of sturgeon; True Caviar; Caviar-the-delicacy.

Our Founder

  • Maribel Alvarez

Bio

Maribel Alvarez, the founder of Altima Palm Beach, a Private Relations© and concierge firm, embarked on a new venture in 2022 when she co-founded Altima Caviar. This came after decades of representing some of the world's most renowned caviar brands. "Caviar was once reserved for special occasions," Alvarez says, "but now, with sustainable sourcing, it has become an everyday delicacy." Alvarez's mission was to curate a selection of the finest sustainably farmed caviar from around the world. She takes immense pride in the quality and consistency of her caviar, going to great lengths to personally inspect the aquafarms she sources from during her travels. Her network of executive chefs, restaurateurs, and caviar connoisseurs have played an instrumental role in developing her collection, offering their expertise and refined palates to develop her selection.

Partnered Chefs

  • Chef Christophe Abadie

Bio

Hailing from France, Chef Christophe has traveled the world by land and sea, working for some of the most important and famous families around the globe. Whether it’s classic French cuisine, Japanese specialties or Italian comfort food–he does it all. When he’s not cooking, find him at the gym or playing rugby. As for his favorite way to CAVIAR SCOOP: “With utmost simplicity. In the 90's, I worked for one of the most important Russian families. It’s where I received my true education in caviar. I learned to enjoy its natural flavor and how the grains roll on the tongue. As a chef, I often use caviar for appetizers and passed hors d’oeuvres, always highlighting—and not masking— caviar as the main flavor profile.”

  • Chef Richard Farnabe

Bio

Chef Farnanbe has worked with some of the world's most highly-acclaimed chef's from Paris to New York. At the start of his illustrious career, French Chef Jacque Maximin, encouraged Farnabe to take a position under Daniel Boulud in Manhattan. Jean-Georges Vongerichten then hired Chef Farnabe to help open Jean-Georges and later made him Chef de Cuisine at Mercer Kitchen. At the latter, Hal Rubenstein of New York Magazine described the menu as “a lesson in how a few ingredients, perfectly balanced, can create flavors that are lucid and compelling.” Farnabe’s was then hired by Tommy Hilfiger as his private chef, simultaneously working as a consultant for Montrachet, and then cooking at Lotus for a celeb-studded crowd. Chef Farnabe was also the Corporate Chef for the Milos Group, which included Montreal, New York, and Milos Athens for the Olympics. Chef Farnabe opened Prime in Huntington where he received 5-star diamonds from Triple AAA, less than one year in. He then took the chef position with Picholine Restaurant and received 2 stars in the 2009 Michelin guide for his efforts. After 5 years as the Corporate Executive Chef for the Soho Grand Hotel and The Tribeca Grand Hotel, Farnabe received the GUINNESS WORLD RECORD for the most expensive soufflé in the world for the $2500 savory caviar soufflé at Petrossian Restaurant. Farnabe's brainchild, FORBIDDENDONUTS, was also named one of the best Donuts in New York by Time Out Magazine in 2017 and one of the best savory donuts in the country by People Magazine in 2018.

  • Chef Gregory Pugin

Bio

Life is sweet for Gregory Pugin, co-founder of CocoAddiction, a luxury chocolate and confections shop based in St. Pete Beach, Florida. The son of a chef, Pugin hails from southwest France. At 16, he staged for Chef Jean-Marie Gautier at the Hotel du Palais in Biarritz. Working under Joel Robuchon, Pugin traveled the world–Tokyo, Macao, Las Vegas and Monaco—perfecting his culinary skills. Throughout his illustrious career, he has scooped a James Beard Award and a Michelin Star. He has helmed beloved restaurants like Veritas (NY), Le Cirque (Vegas), and Palme d’Or (Miami). Currently, he is the executive chef of the Shell Bay Club in Hallandale. A caviar connoisseur, he appreciates a scoop “with just about anything–sweet or savory.”