When people talk about the “munchies,” they’re usually referring to a post-pot smoking snack binge. Not so for the Herbal Chef.
The U.S. restaurant entrepreneur is working on reversing that idea by bringing the cannabis right into the cooking, and he’s bringing his concept to Vancouver in April.
LISTEN: Cannabis with your pasta?
Chris Sayegh’s Herbal Chef restaurant concept is based out of Las Vegas, but has gained international attention for its high-concept and amid the growing acceptance of cannabis.
He’s booked out until December and he says he’s getting requests into 2019. But he also takes the concept on the road where he serves up an eight-course meal, built on local ingredients and “boosted” with cannabis.
His menus borrow more from foodie trends and fine dining than they do from pot brownies: think venison tartar, wild mushroom pasta or hand-caught seafood.
“We want to set a standard for what these cannabis-infused endeavours will