Armen Petrossian

Coming Up

The line of authority at Petrossian Caviar House and restaurants sits with Armen Petrossian as president and Chief Executive Officer in Paris, France. That role is less about display than about carrying a house standard through buying, presentation, and service. In a business built on expectation, the job is to hold the line on selection and protect the details that define the name.

Where They Are Now

‘It has to have a certain texture; it should not smell strong; there has to be pleasure already in taking the caviar.’ Those are the practical markers of quality in Petrossian’s register: feel first, aroma second, pleasure from the outset. For Armen Petrossian, assessment is immediate and sensory, built on what the product gives up before the first bite. That is the craft of caviar evaluation, reading the material as it arrives, not as it is advertised. ‘When we talk about caviar today, we need to understand that we are talking about farmed caviar.’ The point is plain: category knowledge has to match present-day production. Armen Petrossian keeps the discussion anchored in the reality of how the product is made now, which is how trade language stays useful. The emphasis is on clarity, not nostalgia; on knowing what sits in front of them, and judging it accordingly.

In Their Words “It has to have a certain texture; it should not smell strong; there has to be pleasure already in taking the caviar.” “When we talk about caviar today, we need to understand that we are talking about farmed caviar.”

Career - President and Chief Executive Officer, Petrossian Caviar House and restaurants, Paris, France

FAQ What is Armen Petrossian's current role? He prefers to talk about the best farms, the ones we select, because it is all a matter of work.