The Green Chef

Chef Guy Kramer of The Green Chef makes tantalizing dishes that expertly infuse flavor, style and cannabis. He has managed several large and medium scale catering operations for over 10 years and has served as bar manager and sommelier for Chef Alan’s restaurant, Miami, which was rated South Florida’s #1 restaurant 5 years in a row. His culinary education and experience has prepared him to enter the world of cannabis cooking, and paved the way to him becoming an expert consultant in the cannabis edible industry.

How did you get into cooking?

I was young, hungry, bored and creative. And there was an English food show that I loved to emulate called Floyd on Food. The host was a hilarious lush that poured fine wine into all his dishes while exploring different regions of the world.

How did you transition to cooking with cannabis?

I tend to take an extreme approach to things when I become passionate with them. I love cannabis. I am an artist (I also paint, draw, and appreciate and enjoy absorbing all different types of stimuli as otherwise I find myself easily bored), and I love creating culinary delights and fine dining masterpieces. The next step seemed obvious.

How did your family react to this transition?

My parents growing up were extremely anti, however, I was always creative when it came to avoiding detection. With extreme use came extreme tolerance, and in turn, no red eyes nor slow reaction time. The transition now is easy, since my father is stage 4 cancer and I am his source of Rick Simpsons Oil.

“Do something different and unique. Be creative.”

What makes you different from other cannabis chefs?

From a very young age, I became obsessed with everything cannabis and everything culinary. Having worked with many masters of both industries, I have a combination of knowledge, experience, passion and confidence that allows me to succeed where others might fail. I also love creating and infusing fine dining and different fusion cuisine styles that are typically matched with a fine wine, as opposed to your typical cannabis chef that bakes a few brownies and cookies ( not that there is anything wrong with that, there is a place for everyone within this industry).

What is the best advice you’ve ever gotten?

The instinctual flight response we feel in our gut, that tells us not to do something, that tells us to fear something, that can physically make us sick can be controlled with our minds. Once we conquer that, we can achieve anything without restraint.

Where do you see the future of your business?

I would love my own show, and a chain of fine dining establishments.

And the cannabis industry?

Bright and Green.