Chris Sayegh is the owner & Head Chef at The Herbal Chef™. Not only does his food look like best food on earth, but he cooks with the perfect doses of cannabis to elevate meals.
The Herbal Chef™ is a passionate science and biology student who turned to the chemistry of food, and herbs, to feed the intellectual side of his creations. A walking brand full of charisma and charm, Christopher Sayegh has pioneered Cannabis-Infused Fine-Dining in an effort to elevate the perception of marijuana through mainstream media. These dinners include art, music, fine wine and top-notch ingredients, simultaneously and effortlessly educating his audience while entertaining them at the same time. Currently, Chris is producing gourmet edibles, frozen CBD and THC-infused dinners, as well as catered and private dinners.
We caught up with Chris to learn more.
What is your mission?
Our mission at The Herbal Chef is to destigmatize cannabis, and all plant medicine through an amazing meal that everyone can relate to. There are so many horror stories in the media surrounding cannabis edibles leading to a terrible experience that has traumatized someone to the point of never wanting to try any cannabis-infused food ever again. We work tirelessly to provide an unforgettable fine dining experience with an accent of cannabis. Our goal is not to overwhelm the guest with cannabis, but to gently elevate the guest into euphoria over 2 hours in the form of a Michelin quality 10-course dining experience.
Where do you see yourself in the industry in 5 years?
In five years we see ourselves as the pinnacle of the cannabis-infused fine dining space. We have already been a part of A-list events such as Sundance Film Festival, and National Restaurant Association Chicago Restaurant Show just to name a couple. We only expect that trend to continue as we gain more worldwide recognition as the leaders in cannabis-infused fine dining. In 5 years we expect to be involved in boutique cannabis hotels, A-list private events, TV series, and providing the highest quality consistently dosed cannabis edibles the market has to offer all over the world
What's the biggest challenge of working in the cannabis space and the biggest reward?The challenges of combining fine dining and cannabis are many and numerous. I would say the biggest challenges are contradictory state and federal legislation and eliminating the stigma that comes with cooking with cannabis. Many people think we are just making pot brownies that get people high. In actuality, we are making Michelin level tasting menus with an accent of cannabis, but the emphasis is on providing an unforgettable dining experience. Despite the challenges that come with this industry it is an extremely rewarding experience doing what we do. Providing meal plans for terminally ill patients, so they can live a better life every day is one of the biggest rewards. Also sometimes we give people their first cannabis experience via our tasting menus, and they always enjoy the experience we provide. We are truly spreading awareness of the benefits of cannabis one meal at a time.
Do you have any advice for any fellow cannapreneurs?
My advice for fellow cannapreneurs would be patience and perseverance. This very young and brand new industry has a long way to go before reaching its full potential. There will be many obstacles to overcome in the years to come, and the eventual rewards of this industry will not come without struggle. Many people in this industry do not know what they are doing, and just decided they would like to get into the cannabis industry because they like smoking weed. I advise that anyone looking to get into the cannabis industry surround themselves with professionals that have been in this industry, and know-how to navigate the complicated landscape that comes with it. It is paramount that cannapreneurs really know their stuff regarding, dosage, proper licenses, and varying legislation from state to state, and how that legislation differs from federal laws.