Victoria Blamey New York City Chef 2-star review from Pete Wells. 3-star review in New York Times. Santiago, Chile

Regalis X Victoria Blamey

A native of Santiago, Chile, Victoria Blamey has worked in some of the world’s most celebrated kitchens: Mugaritz in San Sebastian, Spain, ABaC in Barcelona, Spain, The Vineyard at Stockcross in Newbury, United Kingdom & Interlude in Melbourne, Australia.

In 2010, Victoria moved to New York City embarking on path that included Corton, Atera, Il Buco Alimentari e Vineria and Upland, before eventually re-opening Chumley’s in 2016 as its Executive Chef where Pete Wells of the New York Times, who dubbed her “a chef worth following” and awarded her a glowing 2-star review.
 Most recently as Executive Chef at Gotham, Victoria garnered further accolades including a 3-star review in the New York Times and an 87 out of 100 from New York Magazine. Victoria is defined by her diverse influences and a commitment to thoughtful sourcing, uncompromising technique, and flavors that speak to her worldly culinary experiences.

 

Recreate Victoria's recipes with her 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