Meet Christopher Sayegh of The Herbal Chef in Downtown

Thanks for sharing your story with us Christopher. So, let’s start at the beginning, and we can move on from there.
I first started out studying molecular cell biology at the University of California, Santa Cruz. As I experimented with cannabis, I took a first-hand approach to understanding the true nature of the plant and how it affected the body. What I uncovered through my studies was that Cannabinoids and Hemp, in general, were extremely versatile and useful for humanity and the planet.

I realized that the EndoCannabinoid System (ECS) is found in all mammals (not just humans) which helps regulate energy to the bodies major organs, a vital function to reach homeostasis.  I grew up with a lot of influence from a traditional middle eastern family as well as the Italian family that my parents re-married into. So food was a very important part of my life.  I then went on to work in Michelin restaurants to hone my skills of cooking to bring me to the next level of cuisine.

As I didn’t want to go to medical school anymore to become a doctor, I wanted to be more into preventative health with food. It is the first defense we put into our bodies and is considered medicine in many parts of the world. It didn’t take long before I applied my science background with cannabis and the culinary world. However, it took quite some time before I was respected in the culinary industry for my approach and what I was creating.

It has always been my main mission to de-stigmatize plant medicine in the public’s eyes so that we can start to utilize the full breadth of the plant kingdom and how we can heal ourselves. Currently I travel around the world not only to execute dining events large and small, but to also speak on behalf of the industry and the plants we work with, how important they are for health, and sustainability in product manufacturing.

I believe in this plant wholeheartedly, as to me, it is much more than just getting high.

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?
Literally every struggle along the way. If you could imagine, I was starting a new niche in business. So there are rules and regulations with licensing that I had to work on with Frontera Law Group to make sure I was protected legally (as much as I could be).

There were issues with friends and family. Meaning no one supported what I was doing because they had thought I fell off the wagon. It was one of the hardest points of my life. Zero support system while working in kitchens just to learn more about cooking.

The culinary industry didn’t take me seriously for a very long time either. I really had a lot to prove before people took what i was doing seriously, and i believe it was due to my approach on responsible infusion. Now I am flown around to share my knowledge about the industry, the future of cannabis and where it is currently sitting in a consumption situation.

We’d love to hear more about your business.
The Herbal Chef (THC) is an events company specializing in Cannabis infused Fine Dining. We have been able to create thousands of unique menus and events ranging from just dining to interactive culinary events. Our brand is all about subtlety, we are food-centric with an accent of cannabis, art, and music.  We also consult on recipe development, edibles and create content for companies wanting to utilize food and lifestyle as advertisements.

We are world renown for our 10-course Tasting menu paired with wine and cannabis. We are most proud to cultivate such trust within the industry. Operating at a very high level (no pun intended) within the industry to bring professionalism to the Cannabis and Culinary sector. If we can be a brand that people trust to give them wholesome information and ingredients, then we have done well.

What were you like growing up?
I was very athletic growing up. Sports, art, food and being creative were among my favorite things. I’ve always loved being around food and my very large family. It was how we all came together, and to me, that was the best part.

I traveled back and forth between NY and CA growing up between mom and dad which gave me a sense of independence at a young age. I think with that I was bred to be an entrepreneur from the get-go. I couldn’t do what the other kids were doing. I wanted to create my own path, and that is just what I did.

I was always a bit of a weirdo, not the most liked guy in school, but not the most hated. I would never be afraid to do the dares that were too much for the other kids, which lead to me eventually holding the most pink slips in the school.  I think this shows that I was always willing to take risks, hence where I’m at now.

I wouldn’t say I was a bad kid, but definitely mischievous with a good heart.

Pricing:

• Private dinners in LA start at $250/person
• Out of state/country start at $400/person
• Large scale public events start at $80
• Video/content creation $1800 per video
• Contact for consulting rates

Contact Info:

• Website:  Www.theherbalchef.com
• Email: [email protected]
• Instagram: @the_herbal_chef
• Facebook: Theherbalchef
• Twitter: Theherbalchef