our story
3Twenty Spice is dedicated to putting love into the food and the food into the world by bringing a three dimensional experience to any recipe or meal, infusing it with depth, intensity and vibrancy. The brand, named for the shared birthdate of the founders, is brought to life with complex flavor pairings and an emotional connection to their Panamanian and Jamaican heritage.
Chef Sinclair L. Thorne III
Executive Chef
Chef Sinclair’s trajectory is colorful and exciting. His culinary foundation began at a very young age having come from a large Panamanian family which entertained often. Chef Sinclair is process obsessed—absolutely no shortcuts in ingredients, preparation, cleanliness or presentation. With the debut of 3Twenty Spice, Chef Sinclair Thorne III empowers anyone to create an elevated culinary experience at home using his meticulously crafted collection of “flavors for enjoyment.” Working together with his wife Kaye, they are on a mission to put love into the food and food into the world.
Go-to Sauce: 3Twenty Spice Signature Pepper Sauce
Kaye D. Gentle-Thorne
Chief Experience Officer
Kaye’s appetite for all things fabulous, fun, and chic started at a young age. Hailing from an extended Jamaican family trenched in hospitality and catering industries, Kaye is obsessed with finding fabulous things and enjoys the challenge of exquisitely arranging items to create the extraordinary. With great success, the last 15 years of her career has been dedicated to raising the bar for customer service at major global organizations. For Kaye, love is in the details.
Go-to Sauce: Habanero Tomatillo Pepper Sauce
OUR VALUES
For twin souls Chef Sinclair and Kaye, food is the centerpiece in nurturing relationships and coming together with great joy.
Attention to Detail
In preparation, service, design and training, experimentation built on experience, meticulously crafted
Purity
Pure ingredients, best practices and processes, dedication to quality, reputation and sustainability
Emotional Connection
The shared experience of food is a gift, enjoying food taps into raw emotion and is essential to life, authenticity builds relationships and respect
Vibrancy
Provocatively satisfying depth and richness that is beyond the norm, a new way of incorporating bold, bright flavors into fine dining and foods
Experience
Sinclair is a classically trained working chef who has worked and trained in critically acclaimed restaurants in four countries. His unique global influences come together in his 3Twenty Spice line.
France—quintessential foundation for execution and finesse
Japan—meticulous attention to detail, planning, patience and presentation
Mexico—intricate flavor profiles created by time and process
United States—innovative spirit that elevates and adds excitement to global cuisine
Influences
Chef Sinclair is proud to have trained under some of the industry’s most talented chefs and culinary leaders where he has refined his craft and attention to detail in preparation, service and design.
Passion for flavor comes from their Panamanian, Jamaican and American family
Striving for excellence comes from his love of competitive sports
Precision and honor comes from the U.S. Marine Corps where Sinclair is a proud veteran
MEET OUR STARS
Chef Sinclair is obsessed with peppers and how the different types can balance and compliment a dish—some have a kick, while others are more complex in depth and flavor.
Scotch Bonnet Peppers
This spicy pepper is called a scotch bonnet thanks to its resemblance to the caps men wear in Scotland. This chili has a slightly sweet taste, sort of like a tomato with a hint of apples and cherries. It's the hottest pepper in the Caribbean and used to flavor all sorts of island dishes, including curries and jerk chicken.
Scoville Heat Units: 100,000 to 400,000
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Habanero Peppers
Small and bulbous, this pepper, in the same family as the Scotch bonnet and is one of the hottest on the Scoville scale. Unlike many of the hotter chilies, there’s quite a bit of flavor to go along with the extra-hot kick. Habaneros are aromatic, fruity, herbal and have a spicy punch. Popular in Central American and the Caribbean.
Scoville Heat Units: 100,000 to 350,000
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Chipotle Peppers
Chipotle peppers are basically ripened jalapeño that have been smoked and dried. They have earthy notes with medium heat and add a lot of depth and color to the finished dish. If you like the smoky tang of barbecue, Mexican food, and Tex-Mex cuisine, then the chipotle pepper should be a staple in your kitchen.
Scoville Heat Units: 2,500 to 8,000
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Hot Peppers
They do seem extremely hot, but in context to other chilies, they fall in the high-end of the medium range—think cayenne peppers with extra pop and you’ll be on the right path for both look and taste. They are often used in Asian cuisine as a heat source and their slim, short shape, make these chilies exceptional for infusions.
Scoville Heat Units: 50,00 to 75,000
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