Chef Lior Lev Sercarz, classically trained and world-traveled, has been making his signature spice blends and French biscuits under the La Boîte brand since 2006. Sourcing from farmers and premium producers around the world, La Boîte’s unique, high-quality spice blends transform any dish from everyday into unforgettable.  In addition to the online store and high end retailers, the La Boîte boutique has become a destination for culinary enthusiasts, professional chefs, and home cooks alike.  Be sure to follow the brand @laboiteny.com for the lastest updates on spices, how to use them, events, and more! #yalla

Lior has collaborated with culinary icons and artisans known as the “Spice Masters” to create unique spice blends and products, each telling its own story and designed to take the culinary experience to new heights of deliciousness. From crafted blends and single-origin spices, specialty pantry items, and culinary gifts, Lior and the La Boîte team are continuously crafting and curating products to inspire and transform.

Premium single and crafted spice blends to inspire how people think about, cook, and experience food.

With a desire to help introduce spices into everyday recipes, Lior has authored four cookbooks: The Art of Blending, The Spice Companion, and Mastering Spice, which was named one of the best cookbooks of the year by The New York Times Book Review. Lior's most recent book A Middle Eastern Pantry was designated by Food & Wine as one of the best new summer cookbooks 2023, featured in The New York Times, and honored by the International Association for Culinary Professionals as a finalist in the category for Best International Cookbook. Lior is also the founder and owner of Spice Brothers, a high-quality focused fast-casual shawarma restaurant, set to open in Fall, 2023 on St. Marks Place in Manhattan’s East Village.

Lior believes his mission is to inform people about where spices come from, how they grow, what they look like in their natural environment, and, ultimately, how to be inspired by them in the kitchen. He is happiest when he and a client engage in dialogue and explore their cooking styles, guiding him to make that just right spice recommendation.