October 17-20, 2024

sercarz lior

Lior Lev Sercarz

La Boîte

Chef Lior Lev Sercarz, classically trained and world-traveled, has been making his signature spice blends under the La Boîte brand since 2006. New York-based, La Boîte is a global spice brand for professional chefs, culinary enthusiasts, and home cooks featuring single and crafted spice blends sourced from farmers and producers from around the world. La... READ MORE

Chef Lior Lev Sercarz, classically trained and world-traveled, has been making his signature spice blends under the La Boîte brand since 2006. New York-based, La Boîte is a global spice brand for professional chefs, culinary enthusiasts, and home cooks featuring single and crafted spice blends sourced from farmers and producers from around the world. La Boîte works to inspire how people think about, cook, and experience food and its unique, high-quality spice blends transform any dish from every day into unforgettable.

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, to biscuits and chocolates, Lior and the La Boîte team are continuously crafting and curating products to inspire and transform.

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, and A Middle Eastern Pantry, launched in June 2023 and designated by Food & Wine as one of the best new summer cookbooks. Lior is also the founder and owner of Spice Brothers, a high-quality focused fast-casual shawarma restaurant 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.

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