High Cuisine: Why Cannabis Chefs Are the New Rockstars

Photo by ELEVATE

Once upon a time, cannabis cuisine meant burnt brownies and questionable cookies passed around in a haze of giggles. But in 2025, things have leveled up. Welcome to the age of high cuisine, where cannabis chefs are plating up infused masterpieces worthy of Michelin stars—and becoming rockstars in their own right.

This isn’t about getting stoned off spaghetti. It’s about flavor-forward, microdosed, experience-driven dining where THC and CBD are thoughtfully woven into multi-course meals that awaken every sense. From private rooftop pop-ups in LA to five-star weed dinner events in Toronto and Amsterdam, infused dining is becoming the next frontier in culinary culture.

The Rise of the Cannabis Chef

Forget the old stoner stereotypes. Today’s cannabis chefs are trained professionals—many with backgrounds in fine dining—who treat the plant like any other gourmet ingredient. The best cannabis chefs in 2025 are focused on dosing precision, strain-pairing, and terpene-enhanced flavor profiles that complement, rather than overpower, the meal. It’s not uncommon to see tasting menus featuring things like CBD-cured duck, THC-infused olive oil drizzled over heirloom tomatoes, or terpene-paired sorbets served between courses.

Social media is giving these creators a platform like never before. With mouthwatering reels, behind-the-scenes infusions, and elegant table setups, cannabis cooking trends are going viral—proving once again that people eat with their eyes first (and their curiosity second).

From Underground to High-End

For years, weed dinner parties existed in the shadows, whispered about in closed circles. But with growing legalization and shifting cultural perceptions, infused dining is finally stepping into the spotlight. Big-name brands are now sponsoring private events, chefs are launching weed-forward cookbooks, and cannabis cooking competitions are making their way to streaming platforms. It’s no longer taboo—it’s trendsetting.

And the audience? It’s not just stoners. It’s foodies, wellness enthusiasts, industry insiders, and curious creatives who want to savor cannabis—not just smoke it.

The Future Is Flavored

Photo by Kristina Snowasp

As the cannabis industry matures, high cuisine will continue to evolve. Expect more regional infusions, strain-specific menus, and wellness-focused culinary events that incorporate adaptogens, nootropics, and cannabinoids into fully immersive experiences. With the rise of edibles 3.0, cannabis cooking is becoming an artform—and these chefs are the tastemakers of a new era.

So next time someone offers you an edible, ask for the chef’s name. In 2025, chances are—they’re about to be famous.

The Cannabis Chefs Redefining the Game

Meet the culinary innovators turning cannabis into fine art:

Chef Miguel Trinidad – The powerhouse behind 99th Floor, Trinidad has helped pioneer high-end cannabis dining in New York. His invite-only dinners are legendary for their flavor, dosage mastery, and storytelling.

Chef Andrea Drummer – A trailblazer in the space and co-founder of Original Cannabis Café in West Hollywood, Drummer brings Southern flair and classical training to her infused menus. She’s also a published author and Netflix’s Cooking on High alum.

Chef Jordan Wagman – A James Beard-nominated chef who integrates cannabis into health-focused cuisine. Known for hosting intimate dinners and speaking on cannabis wellness worldwide.

Chef Brandon Allen – A Le Cordon Bleu-trained chef and founder of Cannabis Cooking Company, Allen is known for his science-backed, terpene-focused approach to infusions.

Photo by Chef Brandon Allen

Chef Charleen Caabay – Co-founder of The People's Kitchen and MAKR House, she’s blending Filipino food, community, and cannabis for deeply meaningful culinary experiences.

These chefs aren’t just cooking—they’re changing the way the world thinks about weed. With precision, passion, and a deep respect for the plant, they’re elevating cannabis to haute cuisine.