In 1999, Pierre Beylier took over a small caviar company in Los Angeles and turned it into one of the most recognized food service caviar specialist in the USA.
From a small caviar specialist, to a major food service importer and distributor.
A great place to eat
20+ years ago, the chefs buying caviar for their fine dining restaurants were frustrated by the quality of the products available.
So Pierre completed his caviar portfolio with unique high-quality food such as the blue prawns of New-Caledonia, truffles, bottarga...
As customers were asking for more and more speciality food, Pierre created Savory Gourmet in 2003.
The ambition was to bring all types of extraordinary food that the chefs were not able to find.