Cannabis chef takes fine dining to new high

Chris Sayegh measures the dose of CBD cannabis extract. [Photo/Agencies]

Such projections are enough to make entrepreneurs like Sayegh salivate and quickly move to stake out their place in the burgeoning market of cannabis-laced cuisine.

The young chef, who was studying molecular biology at university before dropping out to pursue his culinary project, said he has seen a huge uptick since starting his business about two years ago.

His services, for now, are exclusively private affairs for people with medical marijuana cards, but he expects that hurdle to come down following the November vote on recreational marijuana.

His meals, at $300 to $500 a head, are aimed at taking diners on a unique "immersive" journey and not just getting stoned, Sayegh says.

"I am literally changing people's brain chemistry as the dishes go on," he says enthusiastically, as his displays the tiny syringes he uses to spice up his cooking.

"By the third course you feel it a little, by the fourth a bit more and by the fifth course, you're starting to hit your groove.

"So it's like a symphony," he adds. "I have to make sure that as the come-up is happening, the dishes correspond with that and as it's coming down, the same happens."