When Chef Cristian Giancaterino—culinary creative and curator of exceptional artisan foods—first encountered Gourmet House in London, he knew instantly it would become a long-term relationship.

Founded in 1965, Gourmet House is built on a family legacy of caviar production tracing back to Persia and the Caspian Sea. What impressed Giancaterino most was how seamlessly the company pairs modern craftsmanship with time-honored knowledge passed down through generations. The result is caviar produced at the highest level—made with contemporary precision, yet rooted in tradition. They are more than producers of luxury; they are guardians of a rare culinary art.

“Caviar is an art for us, and we draw inspiration from the tradition of its production,” Ali Mamudi shared with Giancaterino during one of their first meetings.
Today, Gourmet House serves an elite clientele across Europe, Dubai, and the United States with some of the most coveted delicacies in fine food: Beluga caviar, Keta wild salmon roe, smoked sturgeon, and in-house smoked and marinated Norwegian salmon.

“They’re devoted to creating unforgettable tasting experiences,” says Giancaterino. “That’s why Aristocrat Fine Foods is proud to offer a selection of their most celebrated specialties—Sevruga caviar, along with exquisite smoked sturgeon and salmon.”