About Regiis Ova
Regiis Ova (“Royal Egg” in Latin) is the new caviar company founded by Chef Thomas Keller and Shaoching Bishop, former CEO of Sterling Caviar and Tsar Nicoulai Caviar.
We believe that we could get better caviar for our customers and deliver it to them at a better price by going straight to the source. We know each farm that we buy caviar from and all the technical knowledge about how our products are made. Our mission is to support sustainable farming and provide chefs with high quality caviar at more affordable prices. We source from the same sturgeon farms that have met the standards of Chef Keller’s restaurants.
Bishop spent six months visiting and sourcing from all the finest caviar farms around the world. This is a highly selective process whereby only a handful of sturgeon farms passes muster with us. Caviar is then chosen for Chef Keller’s restaurants as well as for restaurant affiliates and chef events.
Caviar is a luxury item and this new venture will raise the bar of product quality and excite the palate. Bishop is an authority on caviar, with extensive experience in the Industry. Chef Keller is synonymous with quality and finesse. They have a lot in common. They share a tireless work ethic, a deep respect for their communities and employees, and a desire to make memorable experiences for their customers.
Thomas Keller is renowned for his culinary skills and high standards. He has established a collection of restaurants that sets a new paradigm within the hospitality profession. He is the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, and he has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards.
In 1994, Keller took ownership of The French Laundry in Yountville, quickly garnering nationwide acclaim. Keller’s restaurant group also includes French bistro Bouchon, with locations in Yountville and Las Vegas; Per Se in New York; Ad Hoc in Yountville; and Bouchon Bakeries in New York and Las Vegas.
Keller is the author of five cookbooks, of which more than one million copies are in print. His award-winning “The French Laundry” cookbook debuted in 1999, followed by “Bouchon” and “Under Pressure.” He also authored “Ad Hoc at Home,” which received awards from IACP and the James Beard Foundation, in addition to appearing on The New York Times Best Sellers list for six weeks. His most recent cookbook is “Bouchon Bakery.”
In January 2017, Keller, along with chef Daniel Boulud, led Team USA to win gold in the Bocuse d’Or, the elite worldwide cooking competition started by legendary French chef Paul Bocuse.
Shaoching Bishop is the President of Regiis Ova. Before partnering with Chef Thomas Keller, most recently, she was Managing Director and CEO of Sterling Caviar where she oversaw sturgeon farming operations, caviar production, finance and accounting, sales and marketing as well as international expansions and acquisitions. Prior to Sterling, Bishop was the General Manager of TNC Holding Co. which is one of the oldest brands in caviar. Her main function was to re-structure the management team and streamline operations to bring a troubled company back to profit and develop an exit strategy for the business.
Before her ventures in caviar, Bishop was Vice President at MK Enterprises where she was part of a team of inventors, engineers and designers that developed prototypes and products from new concepts and ideas to packaging, manufacturing, shipping, and marketing. She started her career as an investment analyst underwriting private placements and Mezzanine deals at Prudential Capital Group and Goldman Sachs.
Bishop received her Chinese literature degree in Zhejiang University, China, and her business degree from the Haas School of Business, UC Berkeley. Her favorite role is being mother to her two children.