Lior Lev Sercarz

Harlem EatUp! : Lior Lev Sercarz

Lior Lev Sercarz is the chef, spice blender  and owner of La Boîte, a biscuits and spice shop in New York City. Lior and La Boîte have been featured in publications  including  The New York Times, Vogue, In Style Magazine, Every Day with  Rachel Ray, Food  & Wine  Magazine  and the SAVEUR 100.

After completing three years as a sergeant of the Israeli army, Lior traveled to South America where  he  further  developed   a passion  for  cooking  and  world  cuisines. As his interest  in cooking evolved, he decided  to enroll in culinary school at the acclaimed Institut Paul Bocuse in Lyon, France. During that time, he did an externship with chef Olivier Roellinger in Cancale, France. Roellinger had earned three Michelin  stars at Les Maisons de Bricourt, his hotel and restaurant, where he displayed a rare understanding  of spices, blends, oils, and pastes.

In 2002, Lior brought  his newfound  understanding  of spice blending  with him to New York, where he had the honor of working with chef Daniel Boulud as a sous chef and catering chef at  his flagship  restaurant,  Daniel.  He  left  Daniel  in  2006 to  start  La Boîte,  launching  the company by making and selling a line of French biscuits as well as experimenting with the use of spices. In 2011, after working more with spices, he opened La Boîte Biscuits & Spices, an art gallery and spice shop in New York City’s Hell’s Kitchen. Each season, the artists whose work adorns his cookie tins also show their work in the gallery.

Since the beginning  of his career, Lior has worked closely with chefs from around the world, developing  custom  blends  for  them  and  for  other  customers  with  all  levels  of  cooking experience. In 2012, he produced  a cookbook  entitled  The Art of Blending,  which features 41 blends along with recipes and cooking  tips provided  by renowned  chefs and culinary minds including Gail Simmons, Daniel Boulud, Eric Ripert and Apollonia  Poilâne.

His second book, The Spice Companion,  is a distillation  of his 30 years of experience.  This illustrated  guide  to  102 spices, complete  with  blends  and  recipe  ideas was published  by Clarkson Potter in November 2016.