Chef Matt’s culinary career began in 1998 when he opened his first restaurant in Oklahoma. Since then, Matt has traveled and studied culinary arts overseas and throughout the United States. In addition to pursuing his culinary passions, he has also been in the catering industry since 2000.
He has won numerous cooking events during his time as a chef. He’s won BBQ awards, Cajun/Creole awards, and several other awards to date. His overseas experience is powerfully displayed in his finished culinary works.
While working for the Hyatt Regency, he ran several of their 5-star restaurants including a Teppanyaki restaurant, Italian restaurant, Japanese restaurant, and even their Las Vegas style buffet restaurant. Matthew is well versed in butchery, training, and menu planning.
So, it should be no surprise that Chef Matt has developed a brand of his own CBD products to compliment his passion for the culinary arts. Through this passion he has partnered with diverse companies such as: Nuvo Olive Oil, Pantry Food Company, Deeper Green, Juju Royal, and CBD Daily Eats.
Chef Matt’s products bring chef quality cooking to your kitchen as well as a unique variety of CBD and THC – infused products to the everyday consumer.
He encourages fine cuisine enthusiasts to try new recipes and is a strong advocate and educator to those who are curious about experimenting with THC and CBD-infused ingredients as a part of a healthy, balanced lifestyle.
I started cooking with cannabis in 1994. My uncle was a cannabis grower and I watched my uncle add it to everything like rubbing alcohol, liquor, and sauces.
One day in my 20’s, I had a bag full of buds and we were having a pool party. I threw some cannabis into the BBQ sauce and it was the talk of town!
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