About The Herbal Chef:

The Herbal Chef is a Culinary platform created by Founder Christopher Sayegh to help de-stigmatize the world of Plant Medicine through modern Cuisine.  Through the years The Herbal Chef has become an important part of the infrastructure of the legal Cannabis landscape in the Food and Beverage sector.  Our platform has grown to include highly trained and accomplished Chef’s that will be an asset to the brands, manufacturers and license holders across the globe.  

Meet The Chefs:


Christopher Sayegh is a world renowned Chef that has gained popularity in the last 5 years for his unique take on utilizing ancient plant medicines in modern cuisine.  This lead to
him launching the globally operating company, The Herbal Chef. 


Richard Rosendale CMC is a chef whose classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, Norway, France and rated kitchens in the United States.


Chef Bill Kim has always been on top of food trends. Long before upscale soft-serve became a hipster favorite, Kim was serving it in his restaurants. 


Richard Rosendale CMC is a chef whose classical training has taken him to Northern Italy, Germany, Luxembourg, Switzerland, Norway, France and rated kitchens in the United States.

Introductory profile picture for The Herbal Chef team member Jared Ventura.

Jared Ventura


I’ve been enjoying time in the kitchen my whole life. I spent most of my childhood at my grandparents home who came from Sicily. Everyday we ate fresh pastas, fresh baked breads, house made charcuteries, pretty bad backyard Chianti and much more.

While attending college to pursue a degree as a studio guitarist I started cooking to cover tuition and feed myself. I soon left my music major behind and went to culinary school. After graduating I worked through kitchens, mostly Italian and French, and absorbed as mush as I could. I eventually ended up working at Studio Montage Laguna Beach, where my passion for fine dining grew and continues to grow each day.

I credit my mentors and colleagues for all that I’ve learned and continue to look to them for inspiration. I get a tremendous sense of gratitude and fulfillment cooking for guests who really have a passion for food.

Working with The Herbal Chef has brought me into homes and restaurants where as a collective we share in a dining experience that is unique and exciting.

Frequently Asked Questions.

Answers for your most pressing questions.

Yes, The Herbal Chef services encompass both infused and non-infused dining.  The dosage is customization for each person at the dinner to maximize comfort and allow for everyone to enjoy at their own accord. 

Los Angeles, CA is homebase for us, however we travel extensively around the world for curious and ambitious diners like yourself.

Dinner pricing is unique to each set, setting and amount of people.  You can expect a private dinner to range in between $200-$350 per person and the price can fluctuate with things like beverage pairings and travel expenses. 

At first glance it may seem that a THC experience costs more than going out to dinner, which is true.  However there are many factors to a fine dining experience that need to be taken into account.  The menu is always made just for you to experience, we never make the same menu twice and all of the ingredients we use are the best possible quality money could buy.  Imagine having a high quality, multi-course meal with a wine and Cannabis beverage pairing curated just for you in the comfort of your own home.  Can’t beat that for the price.

 It depends if the people dining with us are getting the infusion or not.  If you are, then the cannabis is cooked into the foods that we are preparing for you.