Aitor Zabala TFG creative team Chef Eater LA's "Chef of the Year, 2018"

As one of the visionaries behind ThinkFoodGroup’s Somni—housed within the SLS Hotel, A Luxury Collection Hotel, Beverly Hills—Creative Director Aitor Zabala redefines the standard of fine dining in Los Angeles. Somni, meaning “dream” in Catalan, is a high-end, ultra-ambitious collaboration between Zabala and Chef José Andrés, along with the TFG creative team, ThinkFoodTank.

A seasoned veteran of the Spanish fine dining world, Zabala was named Eater LA's "Chef of the Year, 2018" for his groundbreaking contributions to the city’s dining scene at Somni.

At Somni, Zabala orchestrates the weekly rotating tasting menu that highlights Spanish fine dining sensibilities, and the highest quality local and seasonal ingredients. Previously, Zabala led the now-closed SAAM as head chef. Both Somni and SAAM have been ranked among the top restaurants in the city in the Los Angeles Times’ lauded “101 Best Restaurants” list. Somni was awarded two Michelin stars in the 2019 California Michelin Guide.

Since joining the TFG team in 2010, Zabala has spearheaded numerous openings as the restaurant group's Creative Director, including Jaleo, é, China Poblano, and Bazaar Meat in Las Vegas, as well as played a key role in The Bazaar by José Andrés in Beverly Hills. Additionally, he has assisted Andrés in planning the curriculum for the chef’s ‘Science & Cooking’ course at Harvard University. Prior to working with Andrés, Zabala worked as a cook at his mother’s Basque restaurant for many years, before moving on to play an instrumental role at several Michelin-rated restaurants in Spain, including elBulli, which holds a record five #1 rankings on the World’s 50 Best list.

Recreate Chef Zabala's recipes with his favorite Regalis ingredients. 


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Best Platinum Osetra Caviar photos by Regalis Foods - item 1
Platinum Osetra Caviar

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

Caviar is one of our most important and beloved collections, and we are incredibly proud to carry a line of exquisite-quality, sustainably produced offerings prepared exclusively for Regalis. Our partners bring decades of fishing and production experience to their Netherlands-based sturgeon farm, fusing efficient, ethical, and modern sensibilities with refined palates. Under the guidance of veritable masters of the caviar trade whose families have sustained the highest quality practices in Russian and Caspian caviar for generations, all of their caviars are made without the use of borax, pasteurization methods, coloring agents, or any other unscrupulous techniques. Their diligence not only yields luxuriously delicious offerings, but guarantees 100% traceability from fish to jar, and introduces unparalleled consistency throughout the year.

Produced in the Netherlands

from $135.00