About me
Chris Sayegh is the Founder and CEO of The Herbal Chef™ and Sayegh Hospitality which has become known as the worlds leading Plant Medicine Hospitality platform. Sayegh was a passionate science and biology student of UC Santa Cruz who turned to the chemistry of food plant medicine, to feed the intellectual side of his creations. Among the first professionals to revolutionize the plant medicine and hospitality industry, Christopher Sayegh has pioneered Infused Fine-Dining in an effort to elevate the perception of plant medicine through modern cuisine and experiences. These activations include art, music, fine wine and top notch ingredients, simultaneously and effortlessly educating his audience while entertaining them with culinary enlightenment.
Currently, Sayegh runs two businesses that consults for companies producing edibles, caters private dinners, consults on restaurants and hotel F&B program across the country in an effort to de-stigmatize plant medicines. Chef Sayegh has been featured in every major news company around the world (including The Guardian, CNN, Fox News, CBS, GQ, Forbes, Fast Company, etc) to document his incredible innovation in the plant medicine and culinary space. Sayegh was honored by being inducted into the Who’s Who in America in 2023 in addition to being named National Geographic's Top 5 Game Changers in the industry as well as becoming a published author under Simon & Shuester with books reaching world wide in Barnes and Noble.
Sayegh’s dedication to his craft has yielded several globally significant opportunities including spearheading Layla Restaurant/COCO Club in Santa Monica and Nice and Sweet Bakery in Hollywood. In addition to becoming the Culinary Director of The Macallan Villa in Los Angeles as well. With a seemingly endless supply of passion and drive, Chris has his sights set on leaving a positive impact on the world through his medium of choice, food.
