In this episode of Hospitality Stoned, host Phil Cooper sits down with Chef Devon Quinn, Chief Culinary Officer at The Paramount Group and the creative force behind Eden, a Michelin-recognized restaurant. Devon shares a behind-the-scenes look at The Four Twenty Experience, a 4/20 dinner hosted at Eden and produced by High Minded Events.

What You’ll Hear in This Episode:

🌿 Highlights from The Four Twenty Experience and how it redefines elevated dining

🍽️ Chef Devon’s favorite herbs for infusion and how to use them for flavor and effect

🧬 Insights on the biology of plants—and how their makeup inspires new culinary combinations

🌱 Why sustainability, creativity, and intentionality are at the heart of infused cuisine

Meet Our Guest:

🔹 Chef Devon Quinn, Chief Culinary Officer at The Paramount Group – A classically trained chef with a background in biology, Devon blends science and artistry to craft unforgettable dining experiences rooted in fresh, locally-grown ingredients.

Today’s Mocktail Recipe, Brought to You by CQ: https://drinkcq.com/

Connect with Chef Devon & Eden:

🌐 Website: https://paramounteventschicago.com/ | https://edeninchicago.com/

📸 Instagram: @edeninchicago

Connect with High Minded Events:

🌐 Website: highmindedevents.com

📸 Instagram: @highmindedevents

📘 Facebook: High Minded Events

🔗 LinkedIn: High Minded Events

🔔 Don’t forget to subscribe and leave a review!

#HospitalityStoned #HighMindedEvents #ChefDevonQuinn #InfusedDining #FourTwentyExperience #CannabisHospitality #ElevatedExperiences #InfusedCuisine #CulinaryCannabis