Hi, I'm Sabrina

Witch-in-Chief at Spice Witch.

I’m the daughter of a magician and a home chef—so creating magic in the kitchen kind of runs in my blood.

Spice Witch started in my kitchen out of pure frustration. I was over condiments that were either boring, full of junk, or way too complicated. I wanted bold, layered flavor made with real ingredients and no seed oils.

So I made it myself.

Before launching Spice Witch, I spent 15+ years as a photographer and creative director. I used to create and capture joy with my camera—now I get to do it in the kitchen. That same love of storytelling and sensory delight lives in every jar.

I don’t believe food has to be complicated to be delicious. Spice Witch is here to make cooking easier, tastier, and way more fun.

My fridge always has three open jars of chili crisp.

Spice Witch Story

Like a lot of people, I spent the early days of COVID stuck at home in Los Angeles, trying to make life feel a little more delicious. Everyone was baking sourdough bread, and I was right there with them — flour in my hair, proofing baskets on every surface.

But bread wasn’t enough for me. I wanted flavor that popped. Around that time, I fell head over heels for a dish at a local restaurant called Turkish eggs — poached eggs swimming in garlicky yogurt, topped with a pool of spicy, fragrant chili oil. It was the kind of dish you think about long after you’ve finished eating.

The next day, I went home determined to recreate it. I learned to make chili oil from scratch, tweaking and tasting until I had my own version — complex, layered, and so good it made my bread jealous. Friends started asking for jars. Then friends of friends.

Those first jars were as DIY as it gets — I didn’t have fancy labels yet, so I slapped on googly eyes because, honestly, they made me laugh. People loved them. It wasn’t just chili oil; it was chili oil with personality.

Pretty soon, I was spending more time making chili oil than taking photos (and I’m a photographer by trade). That’s when Spice Witch was born — a small-batch, flavor-obsessed brand dedicated to making every home-cooked meal just a little more magical. What started as a quarantine project turned into a business that now ships to kitchens all over the country.

I Grew Up in a World of Magic

I was surrounded by a world of magic growing up.

My dad was a magician. Not professionally, but completely in my eyes. I spent time at magic meetings in large rooms filled with decks of cards, red sponge balls, and people who took curiosity very seriously. I watched preparation turn into surprise and quiet practice turn into joy for others.

Magic was never about tricks. It was about intention. About paying attention. About creating a moment that made someone feel something unexpected.

At the same time, my mom was an incredible home chef. The kitchen was always active. Meals were thoughtful, generous, and meant to be shared. Food was how people gathered and how connection happened without much explanation.

Those two worlds overlapped more than I realized at the time.

A Name Like Sabrina

With a name like Sabrina, it probably did not hurt.

Between magic, food, and a childhood that normalized creativity and play, Spice Witch was sort of waiting in the wings. I learned early that what you make matters less than how it makes people feel. Whether it is a magic trick or a meal, the goal is the same. Create joy. Share it freely. Invite people in.

That idea followed me into the kitchen and eventually into Spice Witch.

Creating Joy in the Kitchen

Spice Witch was never about complexity or perfection. It came from a desire to make the kitchen feel more approachable and more fun. A place where experimenting is encouraged and flavor is something you build with intention, not pressure.

The joy I saw growing up, in magic rooms and around dinner tables, is the same joy I want people to feel when they cook. Curious. Confident. A little playful.