Experience

I graduated culinary school in 2014, ready to pave my career. I split my time between working as a chef in wonderful New York City restaurants and developing my Holistic Chef brand. I’m grateful for this experience and the knowledge I gained from my world-class peers. One time, I even worked with a head chef to make a private dinner for Morgan Freeman. Pretty cool name drop, right? 

Still, I knew I belonged in a private kitchen that brings cannabis to a wide group of people. I jump-started this path by hosting cannabis-infused dinners. The goal was to help normalize the plant and break the tired, false stigmas around it. Plus, similar brands were so successful on the West Coast, I figured that the East Coast should have some fun too. 

With time, and a whole lot of effort, my side hustle evolved into a business. As for the future, my dream is to work alongside local extractors and cultivators to do hash rosin paired with fine dining-style dinners. This can’t happen until cannabis is legal in NY. If you’re on the same page (and ideally for other reasons too), please keep pushing for the right politics in office. 

Easily the best part of my job is helping people heal with the medicinal use of cannabis. Positively impacting my client’s lives, whether it’s physical pain or anxiety, makes me excited to wake up each morning. It brings tremendous meaning to my life. My goal is to spread the highest quality edibles, a service that pretty much didn’t exist before. 

Truly, cannabis is the plant that just keeps giving, all you have to do is treat her with love and respect. You’ll find that the reward is remarkable. Cannabis is the self-love herb and above all the ultimate superfood. I began this journey following my heart. This motivation is reflected in the Holistic Chef brand’s spirit of inclusivity, generosity, and unconditional compassion.