What an evening!
I am so lucky to have been surrounded by some truly spectacular talent and I was so glad I could share it with you.
As you know, the idea of the supper club is two-fold. It is to allow my chef friends the space to experiment with an ingredient that requires them to create menus through a dynamic lens, outside their normal routine of the restaurant. It is also to create an experience for diners who love sitting at the chef’s table, or always order omakase
I hope you enjoyed the company of new acquaintances and possibly new friends. I hope you appreciated my approach to cannabis & food. I hope you share your experience with your communities so that together we can reflect a different type of image of today’s evolving cannabis user.
Below you will find a little info about our team from last night’s dinner along with our partners. Until the next Closed Door Supper Club, you can continue to check the Facebook Page for updates or connect with me and my other food events via
Chef Miguel: He is currently working on a project with a distillery which will be opening later in the year. /
Chef/Owner Robin Ross
Chef Andrew Bent:Chef Andrew has taken the leap and decided after working at NOMA in Tulum, he is ready to jump back into a traditional kitchen.