The Spice Guy Restaurant Partner Spotlight — The Regional

While we love selling spices online to home chefs, we will never forget where we started — in person, with restaurants. What began as a few wholesale spice orders to restaurants in the Rocky Mountains has grown to more than 400 restaurant partners across the country. We're inspired by these chefs every day, so we figured it's only fair to share them with you so you can be inspired in your own kitchen too. 

Kevin Grossi & The Regional


Meet Kevin Grossi, the executive chef and owner of The Regional at Avanti F&B in Denver. We've been working with Kevin for years — even back when he worked at Lola. It's been awesome to see Kevin operate his own place for a few years now, focusing on regional sandwiches that call people home from across the United States. Basically, we love crushing a fried chicken sandwich over there. 

Why do you choose to work with The Spice Guy?

Back when I worked at Lola, The Spice Guy would come in and I noticed how hands-on they were. They would help us with inventory and talk through the process. It’s more than just giving you product. Zach has a consulting/coaching style of selling his product which I liked and wanted at The Regional when I made the move. 

What TSG products do you incorporate into your dishes?

The biggest one he does for us is our fried chicken dredge. We used to make it ourselves, but we really didn’t have the room to do it at Avanti. He volunteered to blend it himself at their warehouse and it really saved our ass.

Other than that, I love throwing his roasted garlic blend on our fries. It reminds me so much of Mr. B's seasoning from growing up. We also go through a lot of cayenne and black pepper.

What do you wish more people knew about using herbs and spices?

There's so much to learn about spices, even if you're a home cook. It's a learning process to know how to control what you’re doing and how to manage spices once you have them. Some things need to be cooked or toasted to bring out the real flavors, others do not. I don't want people to be misinformed and start making bitter food and thinking its normal.

(TSG team note — spice blends are a great way to make sure you're killing it in the kitchen without much effort at all, and chefs love them too. See ours here.)

What are you most excited about for The Regional right now?

This Wednesday (February 28), we're hosting an event upstairs at Avanti to benefit No Kid Hungry Colorado called Oyster, Farm & the Table. I'm making a cross-country seafood-filled menu for folks who buy tickets to support the cause. There's still some available, you can get them here


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