From Oil & Gas to Caviar: Alayna Steinman on Reinvention, Leadership and Building a Modern Luxury Brand

By Kristen Oliveri

Few careers follow a straight line, and Alayna Steinman's is proof that some of the best opportunities arrive when you're willing to take an unexpected turn.

Before becoming Chief Operating Officer of Altima Caviar, Steinman built her career in the oil and gas industry, a world far removed from luxury food. But when the opportunity arose to join a fast-growing caviar company, she saw more than a premium product. She saw a founder she believed in, a brand with untapped potential, and a chance to help build something from the ground up.

In this conversation with Wealth Reimagined, Steinman reflects on making an unconventional career pivot, what it takes to scale a luxury business, why relationships with chefs have been instrumental to Altima's growth, and, of course, the one question everyone wants answered: what's the best way to enjoy caviar?

Q: You didn't take the traditional path into luxury food. You built your career in the oil and gas industry before making the leap into caviar. What inspired that transition, and what skills from your previous career have become unexpectedly valuable?

A: After being introduced to Maribel Alvarez the founder of Altima Caviar and seeing a group of strong, educated and creative women in front of me, I knew I was surrounded by entrepreneurs who understood that true luxury is built on exceptional customer service, strong relationships and a clear set of values.

My father gave me the confidence to pursue the opportunity when he reminded me, “Who better to run a farmed product company than a former farmer herself?” I always joke that after teaching high school students and bartending, I could handle just about anything. Those experiences taught me how to communicate, anticipate needs and solve problems quickly, while my career in oil and gas added negotiation, supply chain and relationship management.

Ultimately, the common thread throughout my career has always been people and solving problems.

Q: Every career pivot comes with moments of uncertainty.Was there a particular moment when you knew this was the right next chapter?

A: Receiving the opportunity to help build a successful company with the complete trust and support of the founder and board was something I could not pass up. I had always taken on responsibilities far beyond my job description, but as COO and Co-owner of Altima Caviar, the job description is simple: everything! The opportunity to build and grow every aspect of a company was exactly the challenge I was ready for.

Q: Altima Caviar has become synonymous with elevated experiences.Beyond the product itself, what kind of lifestyle are you hoping to create around the brand?

A: We are not building Altima Caviar around a three or five-year plan. We are building from a roadmap that is designed to carry Altima forward for generations. The lifestyle around Altima reflects that same philosophy, evolving with the generations while preserving an appreciation for understated luxury, exceptional quality and meaningful experiences. We believe luxury should be sophisticated without being intimidating, and always rooted in experience. 

Caviar is at the center of what we do today and will always remain our pillar, but we are continuously exploring new ways to bring our clientele elevated experiences that reflect where luxury is going next centered around the amazing farmers, chefs, retailers and hoteliers we partner with.  

For example, I just traveled to our caviar farm partner in Georgia with two of our partner Chefs/Owners.  I also facilitated a visit for one of our amazing customers while she was in Milan to visit our farm partner in Italy. Look for more of this! We are consistently planning new lanes of business that make sense for our growth and ethos.

Q: One of my favorite parts of your story is the powerhouse team you've assembled. Tell us about your all-female leadership team. Was that intentional, and how has that dynamic shaped the company's culture?

A: Maribel brought Gabriella Fasciani, our Marketing Director & VIP Relations, and me on at relatively the same time. This gave us the opportunity to truly build Altima together. We have since added Deise Golden, our Finance Director, and Julie Fasciani, our Palm Beach Fulfillment Manager, creating a dynamic, multigenerational team of women with very different strengths. We've also intentionally focused the growth of our team to include talented chefs, farmers, food and beverage brand ambassadors and industry professionals. Food and beverage are at the heart of everything we do!

Q: As COO, you're balancing operations, growth and brand building all at once.What has been the most rewarding part of scaling Altima Caviar so far?

A: Every milestone we have set for ourselves, we have reached, and that has only made us more ambitious, more disciplined and ready to move faster. Every new account our team partners with brings me immense energy and pride, but there is something especially rewarding about watching a Liaison land their first account. The first is always the hardest! Instilling the confidence in every team member that they have the ability to create their own opportunities, shape their own success and determine how far they want to go is non-negotiable for me.

Q: Every great operator has a superpower.What's yours, and how has it helped you navigate entrepreneurship?

A: Can I ask for two superpowers? I would like to speak every language AND be able to travel to any location just by saying "go"!  Haha.  Gosh, I would say my superpower is adaptability. I can walk into any room, read the dynamics and understand how to move it forward.  

Entrepreneurship rarely goes according to plan, so I’ve learned to be comfortable making decisions, solving problems and changing direction quickly when necessary. I do feel like growing up in the Midwest and having a mother that was a very successful leader helped me to move seamlessly from the farm to the boardroom and communicate with people from vastly different backgrounds

Q: You've traveled extensively through the world of caviar.Is there a destination that completely changed the way you think about the product or the culture surrounding it?

A: I have to admit, I’m a very expressive person, so the newest and shiniest thing in front of me is often “THE BEST EVER!” That said, Georgia truly changed the way I think about caviar. Learning about the people and the country, seeing the extraordinary scale of the Panchenko caviar farm and understanding how the environment, sustainability and respect for the sturgeon are woven into the operation was remarkable. It reinforced for me that exceptional caviar is about so much more than what is in the tin.  It is a reflection of the land, the people and the philosophy behind it. 

Q: We often hear that caviar is one of nature's most nutrient-dense foods.You've joked that it's "better than an IV drip." For those new to caviar, what do you mean by that, and what wellness benefits should people know about?

A: I was just fact-checked on this very statement in the Hamptons this weekend, so thank you for giving me the platform to defend myself! One ounce of caviar contains more than 200% of the Daily Value for vitamin B12, roughly 7 grams of protein, and is rich in omega-3 fatty acids, selenium and other essential nutrients. So, unless you’re looking for hydration or a vitamin caviar somehow missed, I’ll continue making the entirely unofficial argument for a one-ounce tin of caviar a week over the IV drip. You might even save a few dollars!

Q:Luxury consumers today are seeking experiences as much as products.How do you see caviar evolving from an indulgence reserved for special occasions into something people enjoy more regularly?

A: In my opinion caviar becoming more accessible, doesn't translate to be less luxurious.  However, I do think that there are grades and brands of caviar that do not belong in the luxury space. Our goal is to change the idea that luxury requires an occasion. Some of the best experiences happen when you open a tin on a Tuesday, and share it with friends who have never tried it before.  We want to preserve the ritual and quality of caviar while removing the rules around how and when it should be enjoyed.

Q:Looking ahead, what excites you most about the future of the luxury food industry?What trends are you watching that others may not see yet?

A: Consumers are becoming more adventurous and educated, incorporating luxury products into everyday life rather than saving them for traditional milestones. We have seen movements like “girl dinner” reshape the way people are dining, small plates, beautiful ingredients and the freedom to eat what you actually want. I believe luxury food is moving in the same direction. It is more about a unique experience and reimagining the traditional dish than about the formality.

One of the biggest trends I see emerging is the intersection of luxury food and travel. There has always been culinary tourism, but creating that once in a lifetime opportunity is taking center stage. Consumers no longer just want to taste an exceptional product; they want to experience its origin firsthand. Designing vacations around visiting the farm and meeting the producer to understand the story behind what they are eating. Food is increasingly becoming the reason people travel, not simply something they experience once they arrive. The future of luxury is creative, unique, experiential access.

Q: Everyone has their favorite way to enjoy caviar.Are you a traditionalist, or do you have an unexpected pairing or ritual that people should try?

A: Both! I love eating caviar by itself, off the back of my hand as a bump.  In my opinion, it is the only way to properly truly test the flavor and consistency of a caviar.  Of course, make sure there is no lotion or perfume on your hand.  Then I have a New Years Day & Super Bowl tradition.  On New Years Day, I wake up to a warm croissant and slather our Beluga Hybrid from Bulgaria all over it.  This first of the January ritual is consumed alone and in my peace. My Super Bowl tradition is what is called a high-low and I might get in trouble for this one - Cheesy Gordita Crunch from Taco Bell with our Amber Oscietra from Israel on top.