Antoine Piccolo

A Legacy Born in Northern France

My passion for exceptional food began in northern France, where I grew up surrounded by my Italian grandparents’ food import business. For generations, our family distributed pasta, cheese, fruits, and vegetables throughout France, instilling in me an unwavering commitment to quality and authenticity. This early exposure to the intricacies of food sourcing, quality control, and the importance of trusted supplier relationships became the foundation of everything I do today. It taught me that true luxury isn’t just about price—it’s about provenance, passion, and the stories behind each product. When I graduated from EMLYON Business School, one of the world’s most prestigious institutions (ranked #8 globally for Masters in Management), I combined this heritage with modern business acumen to create something unprecedented in the luxury food world.

Antoine show casing his caviars and champagnes in Hong Kong & Macau
Hong Kong Skyline from the water, signifying Antoine's coming to Hong Kong For Caviar, Truffles and Luxury Food Business Ventures

Pioneering Luxury Food in Hong Kong Since 2005

When I first arrived in Hong Kong in 2005, I was struck by the city’s culinary potential. I convinced a major French truffle company to establish their first Asian branch here, launching premium brands across Hong Kong and Macau markets. My company, Gourmet en Provence, grew from a fledgling startup to a market leader, establishing me as Hong Kong’s premier truffle specialist. I spent eight years building a caviar brand from scratch, eventually expanding its concept globally—always with the same philosophy: uncompromising quality through direct relationships with producers. These weren’t just business ventures; they were the proving ground for what would become A World of Caviars’ revolutionary approach to luxury food curation.

Trusted by Culinary Legends Worldwide

Network of Michelin-Starred Partners

Over two decades, I’ve built lasting partnerships with the world’s most discerning chefs. These relationships aren’t just commercial transactions—they represent the highest possible validation of quality and consistency. This network of culinary excellence is now the foundation of A World of Caviars, ensuring that every product we offer meets the same standards that have earned the trust of the world’s finest kitchens.

  • Antoine piccolo with Luca De Berardinis & Alessandro Angelini
  • Antoine at Hong Kong Yacht Club event with Michelin Star Chefs - Sebastien Vauxion
    Antoine Piccolo and Michelin-starred Chef Sebastien Vauxion, a partnership founded on a shared passion for culinary excellence
  • Antoine at Hong Kong Yacht Club event with Michelin Star Chefs - Marike van Beurden
    Antoine Piccolo with Michelin-starred Chef Marike van Beurden at a high-profile industry event
  • Antoine at Hong Kong Yacht Club event with Michelin Star Chefs - Christian Julliard
    Antoine Piccolo and Michelin-starred Chef Christian Julliard, showcasing a collaboration built on mutual trust
  • Antoine at Hong Kong Yacht Club event with Michelin Star Chefs - Eric Bouchenoire
    Antoine Piccolo with Michelin-starred Chef Eric Bouchenoire at a luxury event in Hong Kong.
  • Antoine Piccolo at the Hong Kong Yacht Club With Chef Sylvestre Wahid
    Antoine Piccolo with Michelin Star Chef Sylvestre Wahid

A World of Caviars

Revolutionizing Luxury Through Direct Sourcing

Traditional luxury food distribution involves multiple intermediaries, each adding cost while potentially compromising quality. I’ve revolutionized this by establishing direct relationships with the world’s finest producers. Our caviar is sourced using traditional Malossol techniques—”little salt” in Russian—with less than 3% salt content, preserving the pure, natural flavors. We maintain strict CITES certification for all sturgeon products, ensuring complete traceability and sustainability. Every partnership reflects our commitment to ethical sourcing. Our Chinese caviar suppliers hold Friend of the Sea certification for sustainable aquaculture. Our French products carry Aquitaine AOP protection, while our Madagascar vanilla is fully organic certified. This isn’t just a business model—it’s a philosophy that transparency and direct relationships create the ultimate luxury experience. Certifications Panel: This is the ideal place to insert a gallery of certification logos (CITES, Friend of the Sea, AOP, Organic). This provides a strong visual trust signal.

Sharing Expertise Through Education

True luxury isn’t just about consuming—it’s about understanding. That’s why A World of Caviars offers comprehensive masterclasses, transforming clients into genuine connoisseurs.

Our 45-minute Caviar Masterclass covers everything from sustainable aquaculture practices to the subtle differences between Ossetra and Sevruga varieties.

During truffle season, our Full Truffle Experience includes tasting sessions with detailed explanations about these “diamonds of the kitchen.” These aren’t sales presentations—they’re genuine educational experiences that reflect my belief that knowledge enhances appreciation. When you understand the painstaking process behind each product, every bite becomes more meaningful.

The masterclasses have become so popular that we’ve expanded to private sessions for serious enthusiasts and corporate events for companies seeking unique, memorable experiences for their clients.

Book Your Masterclass

Begin Your Culinary Journey with Us

Experience the full caviar masterclass and discover the difference that 20 years of expertise and direct relationships can make. Whether you are a seasoned connoisseur or just beginning to explore our world of caviars, our founder, Antoine Piccolo, is here to guide you. For your most immediate inquiries, you can reach out via WhatsApp, or you can begin your journey now by exploring our masterfully curated collections.

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A: My passion began in the North of France, deeply influenced by my grandparents, who were Italian food importers. This heritage gave me a foundational respect for authentic sourcing. After graduating from EMLYON business school, I moved to Hong Kong in 2005 and dedicated my career to the pinnacle of gourmet products. I spent eight years establishing the Asian branch for a leading French truffle company and another eight years building a premier caviar brand from the ground up, establishing it as a key player in Hong Kong and for global export. A World of Caviars is the culmination of this two-decade journey.

A: Supplying Michelin-starred kitchens and culinary legends like Umberto Bombana is an education in precision. It has taught me that “ultimate quality” is not just about a single attribute, but a combination of provenance, consistency, and nuance. Chefs at this level can detect the slightest variations. This experience has trained me to assess caviar and truffles not just for their immediate taste, but for their texture, finish, and ability to perform in a demanding culinary environment. It’s this uncompromising standard that I now apply to every product we offer.

A: My process is built on direct, personal relationships with the producers. For caviar, I don’t just select a species; I assess the specific farm’s ecosystem, the feed quality, and their harvesting techniques. I only work with farms that practice the traditional Malossol method without preservatives, ensuring the purest expression of the roe. For truffles, it’s about seasonality and speed. I have a direct line to hunters in Italy and France, ensuring the truffles are unearthed and delivered to Hong Kong within 48 hours, preserving their peak aroma and flavour. You can explore the results of this process in our curated collections.

A: Hong Kong has one of the most sophisticated and knowledgeable clienteles in the world. Success here requires more than just a great product; it demands absolute reliability and transparency. The market’s demand for the best has pushed me to perfect every aspect of the business, from building a flawless cold-chain delivery system to ensuring every tin of caviar has impeccable, traceable CITES certification. Operating here has instilled a discipline of excellence that is now the core of our global standard.

A: For me, true luxury is inseparable from responsibility. Many sturgeon species are critically endangered, a fact confirmed by the IUCN (International Union for Conservation of Nature). CITES certification isn’t just a legal requirement; it’s our guarantee to you that our caviar is 100% legal, ethical, and does not harm wild populations. Similarly, certifications like Friend of the Sea validate that our aquaculture partners meet the highest standards of sustainability. A luxury brand must be a leader, and in today’s world, leadership means championing conservation.

A: My personal guarantee is one of unquestionable authenticity. I stand behind every single product we sell because I have personally vetted its origin and quality. Whether you are a three-Michelin-starred chef or a food enthusiast hosting a private dinner, you will receive the exact same calibre of product that I would serve to my own family. My reputation is built on this trust, and it’s the foundation of this brand.

A: Yes, absolutely. Sharing knowledge is one of the most rewarding parts of my work. I offer a limited number of bespoke masterclasses and private consultations in Hong Kong each season. These sessions are designed to deepen your appreciation for caviar and truffles, covering everything from tasting techniques to ideal pairings. It’s an opportunity to transform from a consumer into a true connoisseur. Please inquire directly for availability and booking.