My story

I was born and raised between Phoenix and San Jose. Like many, I began cooking to contribute at home, making meals for my mother and myself. In observing the nuances of cooking and the different techniques that are utilized all over the world, I began to fall in love with the creativity that was embedded in making food - and how it can affect people in more ways than just digestion and relieving hunger. Just before entering high school, I was introduced to the healing properties of cannabis through “The Green Rush.” This was the movement of legalization sweeping through the nation as the awareness started to spread and made its way through Arizona.

That information sprawled on the idea of taking cannabis to the highest level of cooking possible and cultivating an experience that highlights the best of both worlds. That is why I have spent the last 10 years working in kitchens throughout the Phoenix Valley - observing knowledge about this craft by working with some of the city’s most profound chefs and restaurants. This is an area I am constantly experimenting in and learning more about. I look forward to incorporating this more into my work.

I’ve learned a lot about how to incorporate cannabis throughout my years as a cook - between communicating with chefs and reading various literature on cooking techniques that go beyond the understanding of the daily household use of butter and olive oil. The key factor of all of these lessons, is that the chemical compound of tetrahydrocannabinol is liposoluble. It likes fat. Due to that fact, the possibilities of infusion are almost endless, even to the highest level of dining to the simplest of meals.