Dine & Grind Podcast

The Herbal Chef: How Chris Sayegh Rebuilt His Life & Business Through Plant Medicine

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Welcome to Dine & Grind—the podcast where culinary creativity meets real-world entrepreneurship.

In this episode, host Daniel Shemtob sits down with trailblazing chef and innovator Chris Sayegh, the visionary behind The Herbal Chef and one of the earliest pioneers of plant-medicine-infused fine dining.

Sayegh shares how he fused Michelin-level techniques with cannabis and other plant medicines, transforming a once "gray-area" supper club into a global culinary brand. From sleeping in his car, overcoming family resistance, and battling the stigma around cannabis cuisine to landing features in international magazines, his story is a masterclass in grit, creativity, and entrepreneurial resilience.

Together, Daniel and Chris explore:

  • Responsible plant medicine and its role in healing and creativity
  • The culinary grind and what it really takes to innovate in food
  • How to build consistency and discipline as an entrepreneur
  • Why kindness, empowerment, and culture create high-performing teams
  • The behind-the-scenes evolution of The Herbal Chef brand
  • The realities of launching brick-and-mortar restaurants
  • Actionable advice on turning passion into a sustainable career

    • Episode Timestamps

    00:00 — Dine & Grind with Chef Chris Sayegh

    03:17 — Cooking in Extreme Environments
    07:50 — Driven by Purpose and Fire
    11:25 — Building, Learning, and Destigmatizing
    15:50 — Ayahuasca: Healing Through Darkness
    17:49 — Discovering Inner Growth Tools
    22:15 — Jordanian Cuisine and Inspiration
    24:58 — From Passion to Career Success
    27:11 — The Power of Saying No
    30:31 — Best New Bar Success
    33:09 — Entrepreneurial Growth & Resilience
    38:38 — Building Teams Through Empowerment
    41:11 — Breaking Rules & Redefining Dining

     

    🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes, chef interviews, and more stories at the intersection of food and entrepreneurship.

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