High Cuisine: The Chefs Elevating Cannabis-Infused Dining

The culinary world has embraced cannabis like never before, transforming it from a taboo ingredient into an artisanal craft. Across the United States, a new generation of chefs is blending gastronomy and cannabinoids, crafting dishes that offer both flavor and experience. These innovators are breaking boundaries, redefining what it means to “eat high.”

Pioneers of Cannabis Cuisine

Among the first to elevate cannabis dining was Chef Coreen Carroll, co-founder of the Cannaisseur Series in San Francisco. Known for her sophisticated infused dinners and co-authoring Edibles: Small Bites for the Modern Cannabis Kitchen, Carroll treats cannabis like any other fine ingredient—something to balance, not disguise. Her menus highlight how terpenes, much like wine tannins, can complement food flavors to create a full sensory journey.

Another early trailblazer is Chef Andrea Drummer, a classically trained Le Cordon Bleu graduate and co-owner of the Original Cannabis Café in West Hollywood—the first legal cannabis restaurant in the U.S. Drummer blends French technique with modern cannabis infusion, offering guests carefully dosed meals that emphasize safety, precision, and hospitality. Her private dining brand, Elevation VIP Cooperative, helped define the standard for professional cannabis dining experiences.

A New Wave of Infused Innovation

Today’s cannabis culinary scene is powered by creativity and scientific understanding. Chef Nikki Steward, founder of The High-End Affair, is among the most recognized names in high-profile cannabis dining. Her multi-course events combine entertainment, education, and cuisine—crafting each dish with meticulously measured doses. Steward’s approach is as much chemistry as it is art, designed to engage the mind while elevating the palate.

In Asheville, North Carolina, Chefs Griffin and Katherine Riffe operate Infuso, one of the few dining experiences in the Southeast that offers precisely dosed multi-course meals. Their menus introduce cannabis subtly—perhaps a few milligrams of THC in a potato-leek bisque or CBD-infused finishing salt on seafood—delivering a mellow, progressive experience.

Chef Solomon “Swoop” Johnson, winner of Chopped 420, represents a new guard of chefs normalizing cannabis in mainstream media. His focus is on accessibility — teaching diners how to integrate cannabis into everyday cooking through infused oils, sauces, and condiments. Johnson’s advocacy centers on education and responsible enjoyment, positioning cannabis as an ingredient worthy of the same respect as basil or saffron.

From Pop-Ups to Fine Dining

Other creators, like Chris Sayegh (The Herbal Chef), are scaling infused dining beyond private pop-ups. Sayegh’s company offers catering and educational experiences designed to bridge the gap between gourmet cuisine and cannabis science. Similarly, Boston’s Chef Asia Mei recently launched a THC-infused Asian BBQ “Go-Go Sauce,” merging restaurant-grade flavor with controlled dosing — signaling a shift toward cannabis as a pantry staple.

The Future of Flavor and Function

Despite regulatory hurdles, infused dining is gaining momentum. Chefs are learning to work within local laws, offering private dinners or partnering with licensed dispensaries to source compliant products. The emphasis now lies on micro-dosing, flavor pairing, and wellness integration, giving diners control over their experience.

The common philosophy uniting these chefs is clear: cannabis should complement, not dominate, the plate. It’s a flavor enhancer, a conversation starter, and for many — a path to mindful enjoyment.

As legalization expands, expect to see cannabis cuisine continue to evolve. From Michelin-level tasting menus to infused condiments at home, this new culinary movement is setting the table for an entirely new era of elevated dining — one bite, one milligram, one experience at a time.