Small-batch spices · NYC
About Collected Foods
Collected Foods is Chef Rob Springer — spices from a life cooked across 70+ countries, mapped back to the table. Small-batch blends in pouches, for the home cooks who gather people the way a good meal always has.
About me
Chef Rob Springer
I’m Chef Rob Springer — the face of Collected Foods, and the storyteller behind the table.
I’ve cooked my way through more than 70 countries, chasing the meals that bring people together: farmhouse kitchens, street markets, braai pits, the slow craft of making sauce from scratch for the people you love. Southern Africa and Southeast Asia hold a special place. Wherever I go, the work is the same — taste what’s local, cook with what’s there, bring the best of it home.
Collected Foods is that pantry for the home table: small-batch spice blends in pouches, crafted so you can cook with real flavor tonight. Every blend is a story — mapped back to a kitchen somewhere in the world, and finished for the people who gather at yours.
My memoir, The Table That Held Us, is currently on submission. Soft updates live at thetablethatheldus.com.
Quality Over Everything
Every blend is small-batch and chef-crafted — no fillers, no shortcuts. From Rose Harissa to Zaatar and Aleppo, we source for flavor and cookability so what lands on your table tastes like the kitchens that inspired it.
Sustainability & Responsibility
We pack in resealable pouches and keep batches small so freshness comes first. Better packaging, less waste, and spices you can finish while they still sing — that is how we respect both the farmer and the cook.
A Community of Home Cooks
These blends are for weeknight dinners, weekend projects, and the tables we gather around. Share a recipe, try a new spice, and cook along with Chef Rob and the Collected Foods community.
Behind the blends
Our spice formulator
Collected Foods spice blends are hand-crafted in small batches and personally designed by co-owner Chef Matt Zadorozny. After traveling the world, Chef Matt creates beautiful meals for families in Nantucket, MA, and consults in kitchens from Brooklyn to the Hudson Valley. He blends flavors from global experience into spices you can cook with at home.
The Collected Foods story is told through Chef Rob Springer — Matt formulates the blends; Rob brings them to the table.