The Art of Indulgence: Oksana Dragun and the Royal Caviar Club Revolution

In a world where gastronomy often chases fleeting trends, Oksana Dragun stands as a testament to timeless elegance and deep-rooted tradition. From the frosty landscapes of Siberia, where the appreciation of caviar was woven into the very fabric of family life, to the vibrant, cosmopolitan energy of Hong Kong, Oksana’s journey is one of passion, heritage, and innovation. Known affectionately as The Caviar Lady, she has transformed her childhood love for this exquisite delicacy into a global phenomenon through the Royal Caviar Club, founded in 2016.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

But Oksana’s story is not just about caviar; it is about creating an experience that transcends the ordinary. She invites us into a world where each pearl of caviar tells a story of meticulous craftsmanship, from the careful sourcing and grading to the artful presentation at exclusive tastings. Her events are more than culinary gatherings; they are a celebration of culture, elegance, and the joy of savoring life’s finest pleasures.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

As a storyteller and a visionary, Oksana bridges the gap between tradition and modernity, inviting us to explore the rich heritage of caviar while embracing new horizons. Through her dedication and charisma, she has redefined what it means to indulge, making the world of caviar not just accessible, but irresistibly enchanting.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: Oksana, it’s a true pleasure to welcome you to Hasel. Your journey began in Siberia and led you to founding the Royal Caviar Club in Hong Kong. How did your cultural roots influence your philosophy around luxury and food?

I owe everything to my grandparents—their hard work taught me persistence. We have a saying: “If you love the sled’s glide, you must also love pulling it uphill.”
 I’ll never forget our weekend blini (pancakes) tradition or the first time I tasted caviar at six years old—that mysterious, delicious flavor lingered long after. Those traditions became my compass, guiding me through Hong Kong’s luxury world with heart—not just commercial instinct.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: Many know caviar as a delicacy, but you’ve turned it into an experience. What do you believe most people misunderstand about caviar, and how do you reframe it for them?

Most people put caviar in a single box—but it’s like wine! Each sturgeon species, farm, and harvest method creates unique flavors. There’s a whole world to explore, just like with oysters or cigars.
My mission? To guide people beyond "salty eggs" into that aha moment—when they taste, say, nutty Ossetra versus oceanic Beluga—and suddenly, they get it.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: Caviar is as much about taste as it is about presentation. How do you approach the aesthetics of your events, and what role does design play in the experience you create?

We’re building a Caviar Culture—it can be casual or extraordinary, but the details matter. Design is the first spark of curiosity. A beautiful presentation opens the door, taste creates connection, and storytelling makes it unforgettable.
 Whether it’s served on our innovative Caviar Metal Ring—which ensures the temperature is just right, while also being elegant and recyclable—every detail whispers: “This is special.”

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: As a woman leading in a niche luxury space, what have been some of your most defining moments — either challenges or milestones — in growing the brand internationally?

Building this business internationally meant stepping far outside my comfort zone. During COVID, we turned challenges into opportunities for global growth. One memorable moment was launching our Caviar Cakery concept—we were first to market, and soon saw many imitations, even of our caviar mooncakes!
 While copying can be frustrating, we take it as confirmation that we’re leading the way—and we keep innovating.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: You travel frequently, visiting various countries like Japan. How do these journeys enrich your experience and inspire new ideas?

Travel constantly inspires me. Japan’s incredible attention to detail and genius for packaging always pushes me to think differently. But my trip to Bhutan was especially profound. They call it the Land of Happiness—a place where life moves at a different pace.
It reminded me that true luxury isn’t about excess; it’s about meaningful experiences and being fully present.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: Despite a busy schedule, how do you find time for your family, and do you have any special family traditions related to gastronomy?

I believe in work-life integration rather than balance. My four-year-old daughter often inspires me when I’m stuck—children have such fresh perspectives!
We keep our family cooking traditions alive, like weekend pancakes, because these rituals ground us. Even the simplest dishes become special when made with care and shared with love.

Talent OKSANA DRAGUN / Photography by KIM LO / Makeup PERMINEVA ELIZAVETA

HASEL Magazine: Looking ahead, what do you envision for the future of Royal Caviar Club, and how do you hope to inspire the next generation of culinary explorers?

I see Royal Caviar Club becoming a global platform that bridges cultures through caviar. More importantly, I hope to inspire young entrepreneurs—especially women—to see niche markets as opportunities.
Look at me: a Siberian girl who turned tiny pearls into a global language. If I did it, so can they—with persistence, passion, and blini Sundays.

ROYAL CAVIAR CLUB

HASEL Magazine: Oksana, thank you so much for sharing your fascinating story with us. We’re truly grateful that you’ve given us a glimpse into the world of caviar and shared your passion for this remarkable delicacy.

To learn more about the philosophy behind the brand and explore the world of fine caviar, visit royalcaviarclub.com