I Want Her Caviar Launches in Miami, Bringing Michelin-Level Caviar to Consumers in Under Two Hours

New luxury caviar delivery service partners with renowned Regiis Ova to offer premium caviar sourced from the same farms as Michelin-starred restaurants.

Published on Mar. 11, 2026

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Entrepreneur Anna Anisin has launched I Want Her Caviar, a new Miami-based caviar delivery service that brings Michelin-level caviar to consumers in under two hours. The company partners with Regiis Ova, founded by Chef Thomas Keller and Shaoching Bishop, to source premium caviar directly from the world's finest sturgeon farms. I Want Her Caviar aims to transform caviar from a rare indulgence into an accessible, sophisticated ritual for modern life.

Why it matters

The launch of I Want Her Caviar in Miami represents a shift in how luxury food products like caviar are being positioned and consumed. Rather than viewing caviar as an exclusive status symbol, the brand is reframing it as an elevated everyday ritual that can be enjoyed by a wider audience through on-demand delivery and educational resources.

The details

I Want Her Caviar was founded by entrepreneur Anna Anisin, who has a background in technology, marketing, and media. The company partners with Regiis Ova, a renowned caviar company founded by Chef Thomas Keller and Shaoching Bishop, to source premium caviar directly from the same sturgeon farms that supply Michelin-starred restaurants. The caviar is sustainably farmed and malossol (lightly salted), known for its clean flavor, delicate pearls, and exceptional quality. I Want Her Caviar offers curated caviar selections, hosting sets, and educational guides to make the experience approachable while maintaining high standards of culinary craftsmanship.

  • I Want Her Caviar launched in Miami on March 11, 2026.

The players

Anna Anisin

The founder of I Want Her Caviar, a seasoned entrepreneur and community builder whose career spans technology, marketing, and media. She is the creator and host of the I Want Her Shoes Podcast and recognized as an Inc. 500 Female Founder (2026) and LinkedIn Top Voice.

Regiis Ova

The renowned caviar company founded by legendary Chef Thomas Keller and industry leader Shaoching Bishop, which is the official collaboration partner for I Want Her Caviar.

Thomas Keller

The co-founder of Regiis Ova and a renowned chef known for his Michelin-starred restaurants including The French Laundry and Per Se.

Shaoching Bishop

The president of Regiis Ova, who personally spent months visiting sturgeon farms around the world to select only the finest farms that meet the standards required for Chef Keller's Michelin-starred restaurants.

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What they’re saying

“Growing up in Moscow, caviar wasn't just luxury — it was a tradition. It was shared around the table during holidays, celebrations, and family moments. With I Want Her Caviar, we're bringing that sense of ritual and celebration to modern life — without intimidation.”

— Anna Anisin, Founder, I Want Her Caviar (businessinsider.com)

“These farms represent the very best in modern aquaculture. At Regiis Ova, our focus has always been on sourcing exceptional caviar directly from the finest sturgeon farms in the world. Partnering with Anna allows us to bring that same level of quality and transparency to a new audience in Miami who appreciate craftsmanship and provenance.”

— Shaoching Bishop, President, Regiis Ova (businessinsider.com)

“Great ingredients are the foundation of great cuisine. Caviar, when sourced and handled properly, offers an extraordinary balance of flavor and texture. I'm pleased to see Regiis Ova caviar being shared in ways that allow more people to appreciate its quality.”

— Thomas Keller, Co-founder, Regiis Ova (businessinsider.com)

What’s next

I Want Her Caviar plans to expand its experiential events, collaborations, and curated rituals for modern hosts and food enthusiasts beyond its initial launch in Miami.

The takeaway

The launch of I Want Her Caviar represents a shift in how luxury food products like caviar are being positioned and consumed, transforming it from an exclusive status symbol into an accessible, sophisticated ritual for modern life.