About Us

The Standard

Caviar Imperial is not a single farm, nor a single sea. It is a standard.

We do not sell caviar. We deliver caviar worthy of reputation. Every tin is judged, not claimed: on pearl quality, aromatic profile and palate expression. Only then does it enter the Collection.

The Flagship

Kaluga Imperial

Kaluga Imperial began as the original label, and remains the benchmark line within the Caviar Imperial Collection. Founded to produce the perfect caviar, and Michelin-star chefs around the world agree.

Its home is "The Dujiangyan", a UNESCO-protected ancient irrigation system in Sichuan, China, on the Min River, the longest tributary of the Yangtze, between the Sichuan basin and the Tibetan plateau. These first glacier waters flowing from the Himalayas are pristine, with perfect temperatures for longer hibernation, helping to produce a superior sturgeon. Raised for a minimum of fifteen years on non-GMO organic feed, prepared Malossol with the finest Himalayan mineral salt.

Vulungu LakeQionghai Lake
The Founder

One vision. One uncompromising standard.

Kaluga Imperial is the work of P.H. van Schagen, founder of Epicurean Asia and Global Epicurean. For a quarter century he has travelled the world sourcing the finest artisanal produce for Asia's most demanding kitchens, and built Caviar Imperial from a single conviction: that the finest caviar comes only from houses that care as deeply as he does.

These were never catalogue relationships. Every tin carries personal, longstanding ties to the caviar houses and masters behind it, selected and handpicked, judged on merit rather than marketing.

That standard is trusted by the kitchens that define fine dining, among them three-Michelin-starred Julien Royer of Odette in Singapore, Chris Salans of Mozaic and Nic Vanderbeeken of Apéritif in Bali, many of whom you will find across our Events.

"These dedicated individuals love what they do, just as I love what I do."

P.H. van Schagen · Founder

Three Origins
The Collection

Three Origins

Beyond the flagship, we select for profile, not marketing: Iran for Caspian heritage and depth, China for precision and balance, Uruguay for wild-river purity. Origin is a tool; standard is the rule.

Discover the origins →
The Craft

Production

Our experienced team combine their years in European, Russian and Iranian caviar traditions with the most modern techniques and highest standards to perfectly blend and age each caviar, only traditional Malossol preparation, only fresh natural product, free from chemicals and preservatives.

Every product is packaged in an ISO 9000-compliant sterile environment and shipped in custom-designed, temperature-controlled containers. From hatchling to table, every step is controlled, monitored and recorded.

"Another day at the office." From the founder's own hand to the harvest, where the roe is drawn.

The sturgeon arrives In the cleanroom Sifting the caviar Cleaning broken eggs from the tin The harvests, graded side by side Inspecting the pearls by hand Sealing the master tins without bruising the roe A sealed master tin Master tins in cold storage
Integrity

Built for Professional Service

Compliance

CITES-compliant where applicable for sturgeon species. Full batch traceability from producer to tin. Clear labelling and documentation for export and import.

Cold-Chain Discipline

Continuous refrigeration from packing to delivery, in temperature-controlled packaging, with partner guidance to protect texture, aroma and shelf life. Approved lots only, no compromises, no substitutions.