Seabourn has announced the introduction of Regiis Ova caviar on its fleet of five ships.

This new offering is an extension of Seabourn’s culinary partnership with Chef Thomas Keller through his new caviar company, according to a press release.

Co-founded by Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar, Regiis Ova (“Royal Egg” in Latin) partners directly with sources of sturgeon farms that have met the standards of Chef Keller’s restaurants, including The Grill by Thomas Keller.

Regiis Ova has selected Siberian Reserve (Acipenser Baerii) from a family owned and operated farm in the fisherman village of San Gregorio de Polanco on the shore of the Rio Negro in Uruguay. 

“Our caviar service is renowned throughout the luxury travel industry, whether a guest orders it in one of our restaurants, on the pool deck while getting some sun, or even in their suite,” said Gerald Mosslinger, vice president of Hotel Operations for Seabourn. “Regiis Ova caviar elevates this sought-after service even further with a product that is sure to please the most discriminating palate.”

Implementation of the new caviar brand will begin to take place across the Seabourn fleet during the first part of 2019 as current supplies of stock onboard are used and replenished.