Thanks to Deuxmoi, our culture’s modern-day Gossip Girl, we are given an all-access pass into the lives of our favorite celebrities and influencers.

But what about the biggest tastemakers of the generation? The people who, quite literally, feed our city’s roaring appetite? They determine what dishes will be insta-famous, what restaurants will be impossible to snag on Resy, and what culinary trends are so hot, and so not.

We’re talking about the brains behind your favorite bowl of Cacio e Pepe, and your lazy Sunday night sushi order.

A number of specialty seafood companies are making it possible to have high-quality frozen fish delivered right to your door

Marky’s is a Miami- and New York-based caviar and seafood company that specializes in flash-frozen sturgeon (source of the ultimate underwater delicacy, caviar). Founded by Mark Zaslavsky, a Ukrainian immigrant who moved to Miami in 1980 in pursuit of free enterprise, as he tells it, Marky’s offers a range of whole sturgeon, from extravagant beluga to more affordable sterlet. The fish are raised in Sturgeon Aquafarms (Zaslavsky is also managing partner), a Florida facility that opened in light of the declining wild sturgeon population in the Caspian Sea, to offer a more sustainable alternative.

Whether you are a fan of “Top Chef” or enjoy super secret speakeasies on the Upper East Side, get excited because Ashley Bellman stops by Marky’s Caviar to catch up with Chef Buddha Lo.

As the only purebred Beluga caviar available in the US, Marky’s Beluga Caviar (Huso Huso) comes in four sizes (0.5 oz, 1 oz, 1.75 oz and 3.5 oz.) with prices starting at $425.00. Derived from the Caspian Sea by Sturgeon Aquafarms, these caviars offer the most delicate and largest size eggs of all sturgeon, with eggs that provide an incredible pop. Its buttery, nutty flavor makes it a standout product mom cannot miss out on.

After surviving the elimination challenge on a recent episode of Bravo's “Top Chef: Houston,”Buddha Lo crafted a dessert that knocked the judges flat.