Lisa Simon

Founder, Haute Caviar Company

Lisa first entered the food scene in New York at 22, her family restaurant was featured at The James Beard House, in Zagat, and The New York Times, providing many opportunities to cook alongside celebrity chefs. She later joined the founders of The Bubble Lounge to launch in New York and San Francisco, working with internationally celebrated vintners and luxury brands. Her Champagne selection was the largest the U.S. and along with all those bubbles she sold a lot of caviar.  Her passion for caviar started there, where she created a wide variety of caviar services and other food pairings to complement the extensive wine program…

After many years working in agriculture for wineries internationally, ranches and in aquaculture,  Lisa’s desire to work directly with more producers, inspired her to launch her company, Haute Caviar to showcase delicious and small-batch caviar that has a purity of flavor that can only be created by direct and deep connection to the fisheries she sources from.