The story began in the mid-1980s, when the family-run business became the first to supply premium caviar to Hong Kong’s five-star hotels and restaurants—introducing a delicacy that had previously been unobtainable. Demand grew rapidly, and caviar became a pièce de résistance among the city’s elite.
By the late 1980s and early 1990s, the founder Swiss born Mr Sherrer regularly visited caviar farms and producers, learning from masters in the field. He passed this knowledge on to his son-in-law, Cristian Giancaterino, then an executive chef, who would later join the family business.
Around that time, Chinese caviar farms began gaining recognition for their innovative use of modern techniques alongside traditional molosol curing.
“The quality of caviar coming out of China at that time was some of the best in the world,” says Giancaterino.
Captivated by its potential, he embarked on a journey to understand the full lifecycle of caviar production. His travels took him from Harbin, Wuhan, and Shangrao to Poland, Italy, France, and Switzerland—learning essential techniques from masters along the way.
Through these experiences, Giancaterino built lasting relationships with farmers and producers that thrive to this day.
In 1994, armed with deep expertise and key partnerships, he launched Aristocrat Caviar. As the business grew, he prioritized sourcing from multiple farms to ensure consistent quality. Today, he works with over five caviar farms in China alone, personally overseeing all stages of production.
He ensures the sturgeon are healthy and facilities meet strict health and safety standards—from fasting the fish to harvesting the roe—working alongside caviar masters to produce the finest product.
This relentless pursuit of excellence has established Giancaterino as a true connoisseur. Thanks to his dedication, Aristocrat Caviar now supplies five-star hotels and Michelin-starred restaurants across Asia, Europe, and the UK.
The company continues to thrive, embodying a legacy of quality and expertise that spans generations.
“The quality of caviar coming out of China at that time was some of the best in the world”
— Cristian Giancaterino, Founder
