List of Celebrity Chefs Who Smoke Weed

• Cannabis cuisine has gone mainstream – James Beard Award winners like Todd English are launching cannabis product lines, signaling the industry’s legitimacy
• Personal stories drive innovation – Many chefs began working with cannabis for family members battling illness, transforming personal experiences into pioneering businesses
• Technical expertise meets cannabis science – From sous vide infusion to strain-specific pairings, these chefs apply culinary precision to cannabis consumption
• Global perspectives enrich the scene – Chefs from Thailand to Canada are incorporating cultural cannabis traditions into modern cuisine
• Diverse consumption methods featured – While some focus on edibles, others emphasize flower pairings, showcasing the full spectrum of cannabis products available
• Educational focus is growing – From cookbooks to cooking classes, these chefs are demystifying cannabis cuisine for home cooks and professionals alike

James Beard Award-winning chef Todd English brought mainstream culinary credibility to cannabis when he launched his LastLeaf brand in 2022. His journey began over a decade ago when he started cooking with cannabis for his sister Wendy during her breast cancer treatment.

• Personal motivation: “I saw my sister and a number of my relatives go through horrible cancer…it seemed to really help her get through the struggles of how she felt after chemo,” English shared in an ABC News interview
• Product focus: “Primary food group edibles” including cannabis-infused mac & cheese (white cheddar, classic cheddar), pasta sauces, and olive oil
• Dosing precision: 5mg THC per serving for controlled, predictable experiences
• Market reach: Products available primarily in California

Former pharmaceutical sciences professional turned chef, Nikki Steward has cooked for an impressive roster of celebrities including Dave Chappelle, DJ Khaled, Questlove, and Snoop Dogg. Her background in pharmaceuticals informs her scientific approach to cannabis cuisine, using nano bioavailability products designed for faster onset and more predictable duration.

• Unique approach: Describes herself as an “alchemist” who “understands plants and how to create harmonious relationships between the two,” according to Honeysuckle Magazine
• Business expansion: The High End Affair operates internationally in Cape Town, Thailand, Mexico, and Costa Rica
• Diversity leadership: Runs an all-female kitchen staff composed predominantly of Black and brown women
• Innovation focus: Uses nano bioavailability technology for faster onset and controlled duration

Le Cordon Bleu-trained chef Andrea Drummer made history as the creative force behind Lowell Farms: A Cannabis Cafe, America’s first full-service cannabis restaurant. West Hollywood awarded her one of only 8 cannabis consumption licenses out of 300 applicants, recognizing her culinary credentials and vision.

• Signature technique: Pairs specific cannabis strains with gourmet dishes, like Blue Dream infused poached beet salad
• Culinary style: French-inspired techniques with locally sourced organic ingredients
• Media presence: Featured on Netflix’s “Cooking on High” (3 episodes) and “Chelsea Lately”
• Industry impact: Helped normalize cannabis dining for mainstream audiences

Korean-American chef Roy Choi, founder of the revolutionary Kogi BBQ food truck empire, brought his fusion cuisine expertise to cannabis through a partnership with TSUMo Snacks. His savory approach breaks from typical sweet edibles, offering Spicy Cheese Ramen curls and Spaghetti & Meatballs puffs with 100mg THC per bag.

• Innovative products: Savory snacks that break from traditional sweet edible formats
• Cultural fusion: Pioneered fusion of Korean, American, and Mexican cuisines before applying innovation to cannabis products
• Partnership success: Collaborated with TSUMo Snacks (which also partnered with Snoop Dogg on “Snazzle Os”)
• Industry validation: Demonstrates how mainstream culinary stars embrace cannabis as legitimate ingredient

Institute of Culinary Education graduate Miguel Trinidad brought modern Filipino cuisine to New York City before pivoting to cannabis dining. His current venture, The 99th Floor, hosts invite-only cannabis pop-up events for the “who’s who of professional go-getters.”

• Signature dishes: Infused lobster risotto, infused steak tartare, and sweet-and-sour diesel fried chicken
• Culinary philosophy: Showcases how cannabis pairings enhance diverse culinary traditions beyond typical Western fare
• Media recognition: Featured on Vice and CBS This Morning
• Event model: Exclusive pop-up format attracts high-profile clientele

With over 20 years in fashion marketing before entering the cannabis space, Jeff Danzer, nicknamed “The Julia Child of Weed”, has focused on making cannabis cooking accessible to home cooks. His innovation lies in developing processes for cannabis butter and oil with minimal weed flavor by removing chlorophyll and impurities.

• Educational impact: Book “The 420 Gourmet: The Art of Elevated Cannabis Cuisine” and show “Wake and Bake with JeffThe420Chef”
• Teaching focus: Classes across medical and recreational states emphasizing proper dosing and technique
• Medical support: Offers private meal prep for medical marijuana patients
• Accessibility mission: Demystifies cannabis cuisine for everyday consumers

San Francisco-based Monica Lo pioneered the sous vide cannabis infusion technique out of necessity, her living situation had a strict no-pot policy, requiring an odorless method. Her temperature-controlled water bath extraction produces cannabis-infused ingredients without the telltale smell, solving a common problem for urban cannabis cooks.

• Technical innovation: Sous vide method enables odorless cannabis infusion
• Recent creations: Pork xiao long bao with medicated lard and carrot chiffon cake with medicated vegetable oil
• Precision advantage: Temperature-controlled technique ensures precise dosing in delicate dishes
• Industry influence: Her Sous Weed platform has influenced countless home cooks

With credentials from prestigious kitchens under Tom Colicchio (Craft) and Curtis Stone (Maude), Holden Jagger takes a unique approach to cannabis dining: food and flower pairings rather than infusion. Recognized in Zagat’s 30 under 30, Jagger co-founded Altered Plates in 2016 with his sister Rachel Burkons.

• Unique methodology: Grows his own cannabis strains for precise pairing, Pineapple strain with desserts and fish, Pine with gamey meats
• Culinary credentials: Prestigious James Beard House event “Exploration of Terpenes” in early 2019
• Focus area: Terpene education rather than traditional infusion
• Industry recognition: Zagat’s 30 under 30 honoree

Celebrity chef Aaron May joined Todd English’s LastLeaf brand, working with a team of chefs on cannabis-infused recipes and food items. While details of his specific contributions are still emerging, his partnership with LastLeaf represents another mainstream chef validating the cannabis culinary movement.

• Brand partnership: Works with LastLeaf developing cannabis-infused recipes
• Industry significance: Mainstream chef validation legitimizes cannabis cuisine field
• Product development: Collaborates with team of chefs on new offerings
• Market expansion: Helps expand consumer access to professionally developed cannabis products

Known as “The Herbal Chef,” Chris Sayegh pioneered pop-up cannabis cuisine dinners in the United States, aiming to “take cannabis cuisine mainstream.” His business model offers diverse services including business catering, meal prep, large events (weddings), and private dinners for 2-50 people.

• Team credentials: Culinary director Gary Nguyen (former sous chef at Melisse Restaurant and Chef de Tournant at Alma in LA)
• Service diversity: Business catering, meal prep, weddings, and intimate private dinners
• Quality standards: Fine dining credentials meet cannabis cuisine through private events
• Accessibility approach: Multiple service tiers make cannabis dining available to different audiences

Canadian chef Travis Petersen positioned himself for his country’s recreational legalization in 2019 by creating a unique business model: cannabis-infused dinners at Airbnb rentals across Canada. His approach leverages the tourism potential of cannabis legalization, offering visitors an immersive culinary experience in private settings.

• Innovative model: Cannabis-infused dinners at Airbnb rentals across Canada
• Tourism integration: Combines travel, accommodation, and cannabis dining
• Regulatory compliance: Private setting model works within Canadian regulations
• International perspective: Demonstrates cannabis cuisine innovation beyond United States

At just 24 years old, Dave Hadley made history as the first cannabis chef to appear on Food Network’s “Chopped.” Originally from New Jersey, he moved to Denver to pursue cannabis opportunities, becoming sous chef at The Preservery and co-founder of Craft Concentrates, an edibles line.

• Historic achievement: First cannabis chef on Food Network’s “Chopped”
• Advocacy focus: Used platform to highlight “how much money Denver makes off weed and how much it helps education in schools because of the taxes pulled from recreational marijuana,” according to a Leafly interview
• Business ventures: Sous chef at The Preservery, co-founder of Craft Concentrates edibles line
• Generational perspective: Represents younger generation’s embrace of cannabis as legitimate career path

Iron Chef Thailand contestant Chef Noom brings cannabis back to its historical roots in Thai cuisine. At his Michelin Guide-recognized restaurant Chim by Siam Wisdom, he resurrects vintage Royal Thai dishes that originally included cannabis leaves, reconnecting modern diners with Thailand’s cannabis culinary heritage.

• Cultural restoration: Resurrects vintage Royal Thai dishes originally featuring cannabis
• Michelin recognition: Restaurant Chim by Siam Wisdom featured in Michelin Guide
• Historical connection: Reconnects modern diners with Thailand’s traditional cannabis food practices
• Global impact: Represents international cannabis cuisine renaissance

Denver-based Jessica Catalano earned the nickname “OG Cannabis Chef” for pioneering strain-specific cooking and baking starting in 2009. Her book “The Ganja Kitchen Revolution: The Bible of Cannabis Cuisine” established her as an early educator in the field.

• Pioneer status: Launched blog in June 2010 to share recipes with medical marijuana patients
• Technical innovation: Developed industry standard approach of using strain flavor profiles to enhance food taste
• Creative recipes: Super lemon haze hollandaise and cannabis-infused PBR fondue showcase irreverent creativity
• Educational legacy: Book and blog established foundation for cannabis cooking education

Chef Scott Durrah, along with his wife Wanda James, operates Simply Pure, the first Black-owned cannabis dispensary in the United States. Their culinary approach emphasizes health, offering vegan, organic, gluten-free edibles like apple preserves and marinara sauce.

• Historic business: One of the first Black-owned legal cannabis dispensaries in the United States
• Health focus: In 2011, they launched the first healthy edibles line using whole bud with consistent dosing
• Target audience: Private cannabis dinners for retired professional athletes dealing with chronic pain
• Signature dishes: Smoked apple-glazed roast pork with walnut and cannabis leaf stuffing

The chefs featured in this list work with a diverse range of cannabis products, reflecting the sophistication of modern cannabis consumption. While edibles remain popular for their precise dosing and culinary integration, many chefs also emphasize flower pairings that highlight terpene profiles complementary to specific dishes.

For those inspired to explore similar products, Herb’s Products Catalog offers a comprehensive selection across categories including Edibles, Flower, Vape Pens, and Pre-Rolls. Understanding strain characteristics through our Strain Guides can help you replicate the pairing techniques used by chefs like Holden Jagger, who matches Pineapple strains with desserts or Pine terpenes with gamey meats.

Many of these chefs emphasize controlled dosing, Todd English’s 5mg per serving approach ensures predictable experiences, while Chef Nikki Steward’s use of nano bioavailability technology designed for faster onset and more predictable duration. This precision reflects the evolution from casual cannabis use to intentional, measured consumption.

The relationship between these celebrity chefs and the cannabis community extends beyond product development. Many engage directly with consumers through cooking classes, private dining events, and educational content. Dave Hadley’s Chopped appearance represented not just personal achievement but advocacy for the entire cannabis industry, while Chef Nikki Steward’s international expansion brings cannabis cuisine to new markets

For those seeking to connect with the cannabis culinary scene in their area, Herb’s Dispensary Directory can help locate businesses that may host chef events or carry chef-endorsed products. Additionally, staying updated through the Herb Hype newsletter ensures you won’t miss announcements about cannabis culinary events, new product launches, or chef collaborations.

The chefs featured here represent just the beginning of cannabis cuisine’s evolution. As legalization continues to spread and culinary professionals increasingly embrace cannabis as a legitimate ingredient, expect to see more sophisticated techniques, diverse cultural influences, and innovative consumption methods. Whether you’re interested in recreating Roy Choi’s savory edibles or exploring Andrea Drummer’s strain-paired tasting menus, the intersection of fine dining and cannabis offers exciting possibilities for culinary exploration.