Hermes Gehnen, Founder of

N25 Caviar and Umai

1. You began experimenting with caviar ageing in your university dormitory. Looking back, what was the most surprising lesson you learned during those early days?


The most surprising lesson was the profound impact of time and temperature on the roe’s membrane and, subsequently, its flavour profile. I started treating caviar like a fine wine, focusing on maturation. What I learned in that dorm in Munich wasn't just about preserving the eggs, but actively guiding them into a new realm of texture and taste. The roe, initially a delicate sphere of protein and fat, could be transformed; the shell becoming firmer, the flavour developing a long, buttery, and nutty finish. This notion that caviar could be aged to highlight its complexity was the shift that birthed N25 Caviar.


2. With a background in biology, how do you integrate scientific principles into the art of caviar production?


Science is the foundation of our process. Looking at it through this lens taught me the absolute necessity of precision and control. This perspective translates into quantifiable protocols for every step; from calculating the salt content to initiate maturation, maintaining an exact constant temperature to slow enzymatic activity, and ensuring an impeccably sterile environment to let natural flavours develop unhindered. It is the application of scientific rigour that elevates the production to an art form, ensuring repeatable, high-quality products.


3. Growing up in Beijing and later studying in Munich, how have these diverse cultural experiences influenced your approach to flavour and luxury?


Beijing offered me an early and deep appreciation for food and traditional artisanal skill. Chinese cuisine focuses on flavours and umami; Munich and Europe as a whole introduced me to subtlety and emphasis on terroir that defines European luxury and fine dining. This duality allows me to bridge the gap between the German commitment to precision and quality control, which ensures consistency, while the Chinese pursuit of innovation and nuanced flavour drives our unique ageing process.

Host venue Grand Hyatt La Manga Club Golf & Spa opened in spring 2023 following an extensive transformation and has rapidly established itself as one of Europe’s leading luxury sport and leisure destinations. The five-star hotel offers 192 elegantly appointed rooms and suites, an 18,298-square-foot wellness centre with subterranean spa, and an adults-only infinity pool for serene downtime between rounds. Families are equally well catered for with interconnecting accommodation, a dedicated family pool, and a kids’ tennis academy that makes the tournament week as appealing for non-golfers as it is for players.


Dining is central to the Grand Hyatt experience, and tournament guests will have their pick of eleven distinctive culinary concepts. From the contemporary gastronomy of Amapola to an intimate izakaya-style sushi bar, the resort’s restaurants showcase Mediterranean produce, global technique and a sense of place. Throughout the week, participants can look forward to regionally inspired menus and convivial moments, including the traditional Caldero del Mar Menor—an emblematic rice dish of the Murcian coast—served as part of the tournament hospitality.


Beyond golf, La Manga Club’s sporting credentials are unmatched. Three 18-hole courses anchor a wider campus that includes a racquets centre, football facilities and access to cricket coaching, allowing guests to cross-train, warm up or simply enjoy the resort’s broader athletic offering. The property’s secluded setting provides the rare combination of championship-level sport, protected natural scenery and effortless access to the cultural riches of Cartagena and the wider Region of Murcia.



7. Partnering with Michelin-starred chefs like Jan Hartwig has been pivotal. What have these collaborations taught you about the evolving landscape of fine dining?


Partnering with Michelin-starred chefs like Jan Hartwig has been pivotal. These collaborations have been an invaluable dialogue, showing me how fine dining is evolving. Chefs aim to tell our stories through their creations, and their diners’ palates are developing a taste for more layered flavors and textures. Chefs like Jan Hartwig don’t just use our caviar as a garnish; they integrate it into dishes because they can rely on our consistent quality and flavor profiles.


8. Precision seems to define both your work and your demeanour. Outside the world of food, how do you disconnect or find inspiration?


I play golf when I want to disconnect or simply to just relax. I have played the sport since I was a child, and I learned that the slightest change in any variable can change the outcome drastically. So when I started N25, I applied the same principle to everything I do, so I can make sure to deliver the best products to our clients.


9. Could you walk us through a typical day in the life of Hermes Gehnen?


Hmm. I wouldn’t say there is a ‘typical day’. It all depends on where I am. I travel frequently between London, China and Germany, but my business takes me to other countries like the US, Latin America, Australia, and other parts of Asia and Europe.
I think it’s important to nurture the connections we have with our chefs and be present and active in the processes, which is why I regularly visit our farms in China and our distributing partners all over the world. Other than that, a significant part of the business is evolving and learning, so my travels tend to coincide with and support this.


10. Looking ahead, how do you foresee the future of luxury dining evolving, and what role do you hope to play in that transformation?


I see luxury dining evolving into a realm defined by conscious consumption and hyper-personalisation. I hope to showcase that the most profound luxury lies in the integrity and the unique journey of our caviar, and continue to innovate through traditional, scientific and collaborative methods.

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