🎙️ EP140 – Chef Jackie Villena, a.k.a. The Caviar Queen, knows more about caviar than most people know about salt. From harvesting secrets to wild pairings, she breaks down the luxury ingredient like only an insider can.

She’s cooked in renowned kitchens across the Americas — from Gusto in Bolivia and Barra Lima with Francis Mallmann, to The Inn at Little Washington with Patrick O’Connell — and now serves as Executive Chef at RH’s Champagne & Caviar Cellar, earning her the crown as The Caviar Queen.

🎧 Topics Covered in This Episode:

🐟 Fisherman’s Butter – Caviar’s humble beginnings

⏳ Ten-Year Fish – Why it takes a decade to harvest

🍷 Caviar Matures Like Wine – Flavor gets better with age

🌍 Caviar Around the World – From Madagascar to China

🍩 French Toast & Donuts – Sweet pairings that just work

🧈 Brioche, Butter & Bliss – The perfect bite

🥩 Tartar Without Capers – Why caviar replaces the classic

🥄 Never Use Metal – Caviar etiquette and preservation tips

🍗 Fried Chicken & Caviar – The pairing no one expects

🏰 The Inn at Little Washington – Jackie’s fairytale kitchen

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