Born and raised in Iran, Reza Korouji wanted to preserve a 200-year old tradition of preparing and tasting caviar. He studied in Germany and learnt from the best experts until 2010, when he founded his company, Royal Caviar, in Berlin, Germany.
By then, he had already become an expert on the subject. In his production, where the quality of water and the animal’s breeding space is key, the two main species of sturgeon, the kaluga (Huso Dauricus) and the amur sturgeon (Acipenser Schrenckii), come together in a perfect combination between the Beluga caviar’s creamy taste and the Ossetra, with hints of nut, the most expensive and rare in the world.
The company gained fame and became the main supplier for the world’s best chefs.