80% PASSION | 20% FLAVOR | 100% INTENTION

80|20 Seasoning didn't start with a business plan. It started in our kitchen.

Before there was 80|20, there was House of Hamptons. We were cooking, baking, meal prepping, doing Dinner2Go orders and private dinners—sharing our food and our flavors with people the way we knew best.

Then COVID changed everything.

Like so many others, we had to figure out what came next. We couldn't keep feeding people the way we had been, but we knew one thing: people loved the flavors coming out of our kitchen.

So we asked ourselves a simple question:

How do we keep our flavors in people's homes, even when we can't be there cooking for them?

That question became 80|20 Seasoning.

We started taking the flavors we actually used in our own kitchen and turning them into blends other people could use in theirs. And that's still how we approach every seasoning we make today.

We're not interested in telling you a seasoning only belongs on one kind of food. Around here, Anything Goes. A fry seasoning might end up in bulgogi. A chicken seasoning might find its way into butternut squash soup. A steak seasoning might land on salmon. If it tastes good, it belongs.

We use real ingredients, make much of what goes into our blends ourselves, and create every seasoning with one goal: make bold flavor simple without taking the creativity out of cooking.

Because we don't just sell these seasonings.

We eat them. We cook with them. We serve them to our family. And we make them for yours.