AKI
That stands for Altonaer Kaviar Importhaus
And that’s exactly what we do: select, import and sell caviars. And we have done for almost 100 years. Together with our global network, we have impressed many customers with our products in that time.
So why are we of all companies – one of the caviar establishments most steeped in tradition in the world – bringing a real breath of fresh air to the topic of caviar? Because we are convinced that caviar is so timeless and fresh that it can be enjoyed by many more people in future. And because new ideas are part of our tradition.
After all, pioneering spirit, curiosity and openness have been our driving force since 1925: from our foundation as a small caviar start-up, with an office in an apartment and a bicycle as the delivery vehicle, to the complete conversion to caviar from aquaculture in the 1990s, before the (long overdue) ban on sturgeon from wild catch was introduced in 2010.
First generation
Real caviar pioneers:
Anne and Max Schuldt
In their Altona apartment, within sight of the Elbe and with a lot of pioneering spirit, Max and Anne Schuldt founded AKI on 11 April 1925. For over 30 years, the couple (successfully) ran the company, until they handed over the reins of the business to their nephew Gustav Rüsch in 1963.
Second generation
Successful successors:
Johanna and Gustav Rüsch
Gustav Rüsch, with a background in agricultural science, joined the company in 1956, took it over in 1963 and ran it together with his wife Johanna until 2001. During this time, the importing company grew into an international trading firm that repeatedly set trends and standards with new, surprising ideas for ranges and packaging.
First generation
Real caviar pioneers:
Anne and Max Schuldt
In their Altona apartment, within sight of the Elbe and with a lot of pioneering spirit, Max and Anne Schuldt founded AKI on 11 April 1925. For over 30 years, the couple (successfully) ran the company, until they handed over the reins of the business to their nephew Gustav Rüsch in 1963.
Second generation
Successful successors:
Johanna and Gustav Rüsch
Gustav Rüsch, with a background in agricultural science, joined the company in 1956, took it over in 1963 and ran it together with his wife Johanna until 2001. During this time, the importing company grew into an international trading firm that repeatedly set trends and standards with new, surprising ideas for ranges and packaging.
‘Close your eyes, breathe in a fresh North Sea breeze and look out across the sea in your mind’s eye – that is the taste of caviar.’
A relaxed pioneer:
Markus Rüsch
Markus Rüsch took over the company from his father Gustav in 2001 and has been AKI’s managing director in the third family generation ever since. But that does not mean that he is in thrall to tradition – on the contrary. Markus Rüsch successfully drives topics such as sustainable aquaculture and unusual caviar varieties forward and is a pioneer of relaxed, unprejudiced caviar enjoyment.
A relaxed pioneer:
Markus Rüsch
Markus Rüsch took over the company from his father Gustav in 2001 and has been AKI’s managing director in the third family generation ever since. But that does not mean that he is in thrall to tradition – on the contrary. Markus Rüsch successfully drives topics such as sustainable aquaculture and unusual caviar varieties forward and is a pioneer of relaxed, unprejudiced caviar enjoyment.
The result is:
The new caviar liberation. A casual and informal way to enjoy caviar wherever, however and whenever you want. Without a silver platter and golden spoon. But instead with family, friends and the belief that beluga also tastes good with a burger.
That is why, together with our team, we develop products that arouse curiosity and, at the same time, meet the highest standards (our own!). So that many more people can experience one of the longest-established great luxury items.
And we will continue to do so in the future. We don’t see our upcoming centenary as any reason for us to slow down – on the contrary! Our experience and expertise give us the energy and enthusiasm to rediscover caviar again and again.