CULINARY INNOVATOR
CHEF CHRIS SAYEGH BEGAN COOKING WITH FRIENDS IN HIGH SCHOOL, HOSTING FIERCE competitions in his parent’s backyard in Los Angeles.
He first partook of cannabis at the end of high school on his way into college. Once in college he was beginning to wonder what else was going on in his body besides the high from the THC, or tetrahydrocannabinol, the compound that brings euphoria.
Initially majoring in science at the University of California at Santa Cruz, with the long-term goal of becoming a doctor, Sayegh’s focus was on molecular cell biology and physiology, so pondering the compounds in the plant came naturally to him.
Taking a deep dive into studying cannabis, the plant soon became a theme in every paper he wrote at university concerning the human body.
While at university, he also experimented with psychedelics, and said his thinking and his focus changed, causing him to have an epiphany—all he really wanted to do was
