Our Story
From its humble beginnings as a peasant food to its exalted position as “the czar’s delicacy,” caviar has long presented a fantasy of unmatched opulence and royal indulgence -- the ultimate luxury for a privileged few. At Caviar Bar, we are honoring caviar’s deep cultural and culinary traditions while making it easy for anyone to enjoy. Step in and we will introduce you to the finest quality caviar in the world. Sourced with passion. Aged to perfection. And served up with a curated selection of premium vodka. “Za zdorovie!” (“To health!”).
Our Team
Chef Shaun Hergatt
Australian Chef Shaun Hergatt is a Manhattan based classically trained creative modernist. Renowned for his technically precise cooking and painterly presentations, Hergatt is inspired by childhood memories, nature, art and his daily life in New York.
Karina Slinin
Karina brings tremendous artistic talent and creative flair to Caviar Bar LV. After studying hospitality on the East Coast, Karina quickly made a name for herself as a restaurateur and launched her own highly successful event planning company. Her innate artistic creativity and extensive business background are behind this unparalleled dining experience.
Suzanne Slinin
Suzanne is undoubtedly the business backbone of Caviar Bar LV. For the past ten years, Suzanne has worked tirelessly to build from the ground up what is today one of the largest Logistics companies on the East Coast. She has an unassailable commitment to quality which shines through in her careful approach to sourcing only the most authentic, finest, and freshest ingredients designed to offer Caviar Bar LV patrons true epicurean delicacies.
Chris Hernandez
After living abroad in Argentina, Hernandez moved to Las Vegas in 2001 where he quickly found his passion for fine dining while working closely with Michelin-star Chef Andre Rochart at the shuttered Alize inside Palms Casino Resort. Hernandez continued to climb the ranks within the hospitality industry, where his Las Vegas experience has enabled him to develop unique insights about the city’s restaurant scene and hone-in his skillset to lead his teams to success. Hernandez now serves as the general manager of Caviar Bar, where he plays a crucial role in overseeing the daily functions of the restaurant.