Our History
Established in 2016 by Cristian Giancaterino, Victoria Island Smokehouse originated in Hong Kong, where we introduced a unique smoked salmon recipe tailored to suit a more sophisticated palate—featuring a delicate balance of less saltiness, subtle sweetness, and gentle smokiness.
Our exceptional salmon swiftly gained recognition in acclaimed Michelin-starred eateries like Mezzo 8½, Papermoon, and Cipriani, as well as exclusive luxury hotels such as Rosewood The Ritz-Carlton, Mandarin Oriental, JW Marriott and Shangri La. Expanding our reach to Macau, our product was warmly embraced by five-star establishments including MGM, Galaxy, Whynn and The Sands.
While Giancaterino wasn’t the first to experiment with smoking in Hong Kong, the family’s legacy in salmon smoking dates back to the late 1980s when his father-in-law, Mr. Scherrer, initiated the first smokehouse. Despite the initial timing not being ideal, 2016 marked the perfect moment for Giancaterino to revisit this tradition, drawing upon past knowledge and family support to embark on this exciting journey.
In 2023, we relocated our smokehouse to the banks of the River Thames in London, strategically positioning ourselves in proximity to Scotland’s pristine salmon farms, and transport hubs. This move ensures that we have access to the freshest and highest-quality raw ingredients, further enhancing the excellence of our product.
“Hong Kong was where we perfected the balance of flavours. Now, with Scotland’s exceptional salmon on our doorstep, we’re able to elevate our craft even further and create the perferct sublime smoked salmon.”
— Cristian Giancaterino, Founder
