A story you can taste.

Most seasoning brands were built in a boardroom. This one was built in Beijing, Jakarta, New Orleans, and a family kitchen in Tuscaloosa, Alabama.

My name is Philip. I left home in 2009 to teach English in China for one year. That year turned into eight in China, Malaysia, and Indonesia. Over those eight years I found the food that would change everything.

I found lamb skewers on a street in Beijing shared with friends during three years that rewired how I see the world. I found Korean BBQ in Busan on a trip with my wife Maggie, and again three years later with a team from seminary. I found kopi jahe, ginger coffee, in Indonesia, where Maggie is from.

All along, I kept cooking the foods I missed from home. Cooking red beans and rice my first Thanksgiving in Beijing because it was something from the city of my birth I could make in the absence of turkey. Making my own tortillas in Indonesia because there was no Mexican food for a thousand miles.

When we came home to Tuscaloosa in 2017, I brought all of it with me. And I started to recreate the dishes in Asia I now missed back home.

What became ENAK Seasonings started in September 2024. I had a steak seasoning I'd been making for over 20 years, but it was never something that made me say, "Wow!" The first Sunday that month I cooked a tri tip, but I changed the salt from table salt to kosher salt, used a lot more of it, added a couple of extra peppers for depth of flavor, and one secret ingredient I had been playing with. The first bite I took I knew I was on to something.

It was the perfect time, because I felt stuck in life at that particular moment. My job was at a dead end, and I didn't enjoy it anymore. It was also keeping me from my family.

With the first bite of that tri tip I saw a path to freedom. I began putting all my energy into building a business around it.

In early 2026, I left my W-2 job to go all in on ENAK. Not because it was the safe move. It wasn't. I made the move because I believed so strongly I could sell my story in flavor.

Every blend in this line has a real origin. A real place. A real memory. It started with Four Pepper Blend. Chuan'rr is the lamb skewers in Beijing, eaten at a plastic table on the sidewalk. Busan BBQ is Korea through my own eyes. Cajun Heat is my ode to New Orleans. Taco Seasoning is what happens when a man from Alabama misses Mexican food badly enough to learn to make it himself in Southeast Asia. Ginger Coffee Rub is Indonesian kopi jahe turned into something you put on a steak.

This isn't just a line of seasonings. This is my autobiography in flavor.

ENAK is a story you can taste. We hope you'll make it part of yours.