Today we’d like to introduce you to Nathan Santana.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I am the mastermind behind the cannabis-centric dinner and events company Cultured, Create & Destroy. My story began with an early love for cooking. Cooking kept my mind busy and gave me the discipline to stay out of trouble and mischief. I began cooking in professional kitchens in 2010. In the last nine years, I have worked in some of Los Angeles’ top kitchens, such as The Wallace in Culver City and, most currently, at Preux and Proper in Downtown LA.
In 2018, I was introduced to the owner of Botafarm Genetics through a mutual friend. We both bonded over our mutual passion for food and cannabis. Before long, the idea for Cultured, Create & Destroy was born. My childhood friend had died of an opioid overdose, and I realized early on that cannabis holds the key to solving the problem of this epidemic. After all, cannabis has been instrumental in helping me with my various anxiety issues.
The mission for Cultured, Create & Destroy is to provide a platform to educate people about cannabis and to connect members of a community so that they may come together and enjoy elevated food and share in the celebration of a plant that we both personally believe in tremendously. On August 6, 2018, I debuted my first Cultured dinner, From Soil to Soul.
Sadly, another one of my closest friend and biggest supporter, Marcos, passed away from an opioid overdose the day before the dinner. Consequentially, that first Cultured dinner bore an even greater significance. Cultured recently just hosted their 2nd infused dinner on February 7, 2019, in Venice, CA – Cena Con Amigos. Rather than the usual formal seated format, I opted for a much more casual, non-seated format, much like a classy and cozy house party.
We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Wouldn’t say it’s been a smooth road or a hard one but the cannabis industry is a bit trickier because there is so much more that goes into throwing these pop up dinners.
Getting the dosage right is so key, so our consumers can have a good time at our events. Finding a space is somewhat of a challenge as well because not everyone is ok with having people consume in their home when they haven’t been educated much on it
So, as you know, we’re impressed with Cultured Create and Destroy – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
My company is called Cultured Create and Destroy. We are a pop-up restaurant doing cannabis-infused dinners and tasting menus. Myself and my business partner, master grower/owner of Botafarm Genetics, are educating people on Cannabis through our tasting menus and dinner parties.
As a team, we are pushing the limits on cooking with cannabis using modern techniques while utilizing the whole plant and not letting anything go to waste. We want to show our consumers that cannabis can be delicious to just like any other herb and can be safely consumed.
As a chef, I feel the best way to get people together to talk about something is through a great meal and with that being said we want to bring the best ingredients to the table to spark a remarkable conversation. At cultured we want you to feel welcome without feeling nervous if you’re a first-time consumer.
What sets us apart from others is that we are about sustainability and conservability. Our cannabis we cook with is all locally grown along with our produce, and we believe in supporting our local farmers to provide our guest with the best local ingredients.
I am proud that as a company and as a chef, I have been able to educate and touch our community in a positive way through my food.
So, what’s next? Any big plans?
As I continue to grow the Cultured brand, it is my ultimate vision and goal to obtain a loft space in downtown LA, complete with a rooftop where some of the plants will be grown and cultivated. Then hopefully turn that into a restaurant. I also plan to grow much off of our own herbs and vegetables.
As our society is becoming more educated and more cognizant of where our food comes from, it is my dream to someday offer tours of my urban garden and be able to enhance my guests’ overall dining experience by ultimately changing the way we view, consume, and use cannabis as individuals and as a society.
Pricing:
- $75-$200 dollars a ticket
Contact Info:
- Phone: 6619922261
- Email: [email protected]
- Instagram: Cultured_create_and_destrooy
Image Credit:
@ryantanakaphoto @wonhophoto
Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
