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

In the world of culinary innovation, few have charted a bolder, more unconventional course than Chef Chris Sayegh. Known as The Herbal Chef, Chris has transformed the LA food scene by fusing Michelin-level cooking with the healing potential of plant medicine—and he's done it all on his feet, grinding through challenge after challenge, just like so many of us in hospitality.

Recently, Chris joined our founder, Daniel Shemtob, on the "Dine & Grind" podcast, sharing his journey from aspiring doctor to pioneering chef and restaurateur. It's a conversation about hustle, perseverance, and the constant drive to evolve—not unlike the story behind Snibbs. Below, we're proud to share the lessons we took away from Chris' remarkable story.

From Santa Cruz to Global Spotlight: Saying Yes to Himself

Some breakthroughs hide in moments of doubt. For Chris Sayegh, everything changed during his college years. With a background in molecular cell biology and renowned for both his academic and athletic promise, he felt torn between expectation and passion. But an experience with psilocybin gave him clarity—a vision of food as medicine and a calling to help people heal, not only through prescriptions, but through flavors, experiences, and sharing.

"I told my friends and family that I'm done, and I'm going to learn how to cook. And that was obviously jarring," Chris Sayegh shares. Rejection and isolation followed—but Chris' resolve only grew.

Rolling with the Punches: Dodging Stigmas and Sleeping in Cars

Breaking molds means taking risks others don't always understand. Shunned by his family, locked out of kitchens for lack of experience, Chris Sayegh lived out of his car in those early Los Angeles days. But his vision for plant medicine and high cuisine never wavered. "There was this fire in me that was just not going out," he remembers.

Trial by fire also meant learning entrepreneurship the hard way. With no formal culinary training at first (and no pay in the beginning), Chris cut his teeth in some of LA's toughest and most revered kitchens. He soaked up everything, from knife skills to building creative teams—discovering, along the way, how truly demanding hospitality can be.

The Birth of "The Herbal Chef" — and the Power of Saying No

As newspaper features (LA Weekly, LA Times) turned into TV spots and international magazine covers, Chris Sayegh found himself at a crossroads: how to scale something so personal, so nuanced, into a sustainable business? Learning to say "no" became a turning point. When his supper clubs, catering gigs, and creative collaborations reached a breaking point, he realized: demand could be cultivated by preserving quality over quantity.

"The most powerful thing you can say in business is no," Chris learned from a business mentor. It's a lesson many in food and hospitality recognize. In those years, Chris was driven to build something more than a moment—he wanted to create a global brand that destigmatized plant medicine and emphasized responsible enjoyment.

Brick-and-Mortar Battles: Getting Burned, Bouncing Back

With surging demand came new ventures (and new risks): pop-ups, brick-and-mortar concepts, backing from investors. Not every move went as planned—his first bar/lounge concept, despite rave reviews and quick ascension, ultimately succumbed to partnership disputes and the chaos of business. "When it comes crumbling down, it all comes crumbling down," Chris admits. "It doesn't feel like this is divine… it just feels like crumbling and chaos."

And yet, true to the entrepreneurial spirit, Chris rebuilt. Nostalgia gave way to new projects—Layla, Coco Club, Nights and Sweet Bakery—each informed by scars, lessons, and the ten-year climb through an ever-changing culinary landscape.

Perseverance, Skill, and Kindness: Chris' Recipe for Team Success

When asked his three key ingredients for success, Chris Sayegh answers: perseverance, honing your skill, and kindness. For Chris, leading with empathy and empowering his team is paramount. "I want you to take a little bit of my stress and manage that in for what our business is. You're in charge. I'm not going to be in charge of this." Building harmonious teams is one reason he's earned the loyalty of both staff and guests—and why every new venture carries his signature credibility.

On the Grind, On the Ground: Why Snibbs Stands with Chris

If there's one thing Snibbs and The Herbal Chef share, it's an understanding that craft is built on grit, consistency, and integrity. Whether you're plating up THC-infused tasting menus or navigating hectic dinner services, the work never really stops. That's why we design Snibbs for people like Chris—people who do their best work on their feet, mile after mile, shift after shift.

As Chris and Daniel swap kitchen stories and start dreaming up wild collaborations—always chasing the next breakthrough—we're reminded that what keeps our community going isn't just talent or timing. It’s the willingness to touch the hot pan, get burned, and keep creating. Every step of the journey.

🎧 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.