The CEO
Arlene Dominguez
the brilliant mind of killer spice, initially started as an undergraduate student who had a fun hobby creating fun spice ideas that turned into an opportunity and quickly evolved into the foundation of her career.
The Chef
Calvin Chan
The Chef behind Killer Spice, studied culinary arts at UVU who focused his time to achieve the understanding of chemical compounds behind the taste of food. He went on to work in many upscale restaurants and earned the title as sous chef.
Killer Spice
Teamwork
Growing up, Arlene found creative ways to bring unique flavors to life, even when meals were limited to just rice. Calvin, raised in a Chinese household, faced ridicule for the foods he loved, shaping his appreciation for obscure tastes. Together, they set out to end gatekeeping in te culinary industry.
Nostagia
The Brand
When Arlene was young, she faced the challenges many minority girls experience caring for younger siblings while her single mother worked. This responsibility often meant missing school, work, and even college. Growing up in poverty, the little joys she had came from her mom’s past 80s, 90s and early 2000s items that carried a sense of nostalgia. As an adult, her mission with Killer Spice is not just about creating blends but about embracing the childhood she never had.
Flavors of Authenticity
Killer Spice took a major step forward by securing an international import contract with a Mexican company to handle our infusions. This partnership allows us to use a premium salt with 70% less sodium and access exclusive ingredients that are either unavailable or highly expensive in the U.S., giving us a competitive edge in both quality and cost.