Christina Jones’ passion for food and sustainability took root in Mendocino County, where she grew up immersed in the region’s farm-to-table culture long before it became a nationwide movement. Inspired by the area’s commitment to fresh, local ingredients, she pursued her culinary education at the California Culinary Academy in San Francisco. Her career has spanned a wide range of experiences, from cooking aboard private yachts to opening her own restaurant, Aquarelle, in Anderson Valley. Along the way, she developed a deep appreciation for high-quality ingredients — a passion that eventually led her to the world of caviar.
Jones’ introduction to Tsar Nicoulai came during her tenure at Roederer Estate, where she was tasked with developing a culinary and caviar program. As she learned about the farm’s eco-certified, sustainable practices and meticulous approach to raising sturgeon, she found a mission that aligned with her values. Today, as a brand ambassador for Tsar Nicoulai, Jones shares that story through tastings, wine events, and educational programs designed to make caviar more approachable to chefs, sommeliers, and food enthusiasts alike.
In her role, Jones represents Tsar Nicoulai at renowned wine and culinary events, collaborates with wineries to create inspired pairings, and provides hands-on training for hospitality professionals. Her work extends to venues without in-house chefs, offering creative serving ideas that highlight the nuances of the farm’s signature caviar. She takes pride in Tsar Nicoulai’s commitment to sustainability, noting that the farm’s closed-loop water system and responsible practices set it apart as North America’s only eco-certified caviar producer.
Jones’ culinary expertise allows her to craft unique tasting experiences, such as a caviar flight featuring three distinct sturgeon species — American white sturgeon from California, and Osetra and Siberian Baerii from partner farms in Greece. Whether she’s introducing new pairings or developing recipes like her citrus egg mimosa with caviar and edible flowers, she brings creativity and enthusiasm to every project.
Her favorite part of the job? Sharing the joy and elegance of caviar in a way that feels inviting and accessible. “Caviar doesn’t have to be intimidating,” Jones says. “It’s about elevating everyday moments — whether that’s with champagne, chips and crème fraîche, or even a favorite cocktail.”
As she looks to the future, Jones remains committed to expanding awareness of sustainable caviar practices and forging new partnerships that celebrate the craftsmanship behind every tin. “It’s all about connection — helping people understand the story behind the caviar and why it’s so special,” she says.