I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.
In the last year I have started planning these cannabis dining adventures.

For my latest High Nonn Brunch, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible.
I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.

I have been a chef for close to 20 years, I stopped cooking professionally after closing my last restaurant in New York.

In the last year I have started planning these cannabis dining adventures. This weekend, I brought table-to-farm and threw an elegant party in a greenhouse. As a chef, being able to go to the soil, pick an ingredient, then cook and serve it to guests, was so incredible.

I organize these events and make every element and every bite special, it is a labor of love. It is expensive and a lot of people dont get it...but for those people who take a risk and sign up for my events I will always deliver something unique and special. Cooking like this has brought passion back to my life and to my food. I just had to share with you other food folks...sometimes our relationship with cooking can be a rocky one, and after this weekend, it feels like I renewed my vows.