CAJUN CAVIAR is owned and operated by the wives of three renowned chefs, with one of the trio being a chef herself. Their shared love for fine foods and the South makes CAJun Caviar a natural fit for these three friends. 

Alden Lagasse

Alden Lagasse is a quintessential southern lady. She is a native of Mississippi, being born and reared on the Mississippi Gulf Coast, with family connections throughout the state, from the Gulf Coast to the Mississippi Delta. 

It is serendipitous that Alden Lovelace met Emeril Lagasse in New Orleans, one of the world’s greatest food cities! Alden and Emeril married in New Orleans in 2000, and together with their zest for life, their adventure of food and wine began. Having grown up in the South, Alden has always had an instinctive passion for hospitality and entertaining. She considers this heritage a great foundation that has enhanced her life as the wife of a renowned, celebrated chef, and as the mother of a bustling household.


Amy Hollister Wilson

Born in the town of Westbrook, Connecticut, Amy Hollister Wilson grew up surrounded by the culinary influences of her grandfather, mother and brother who all owned restaurants in the New England area. She graduated from Quinnipiac University with her Bachelors Degree in Marketing and a Masters of Business Administration. Since 2004 Amy has had a career in pharmaceutical sales. 

Amy moved to New Orleans after meeting Chef Chris Wilson, Culinary Director at Emeril’s Homebase. They married in 2012 and now have two children together. Amy is also the proud step-mother of Chris' 11-year-old son. In 2016, Amy decided to use her sales and business experience, as well as her passion for fine foods and champagne, to leave her mark on the culinary world by joining the Cajun Caviar trio.  



Born and raised in New Orleans, Chef Alison Vega-Knoll was naturally drawn to cooking from a young age, when her French grandmother taught her to appreciate the art of blending traditional French cooking with the rich, Creole flavors of the Crescent City. As her palate matured Alison gained an appreciation for Mediterranean flavors, marrying them with Louisiana’s indigenous foods, including soft shell crabs, crawfish, shrimp, Gulf fish and regional sausages. Alison’s culinary skills have won her much acclaim in New Orleans, where she owned and operated Vegas Tapas Café, and also on the Caribbean island of Antigua, where she founded The Larder.

Returning to New Orleans was a natural choice for Alison and her husband Drew. Both wanted to be close to family and they felt the tug of the New Orleans culinary industry. Opening Station 6, an amalgamation of both family and favorite New Orleans recipes, Alison and Drew have achieved a lifelong dream of raising a family in New Orleans while sharing their passion for food.