8 Chefs Compete Live
1st Round - Contestants Choice Signature Dish
Top 4 Contestants advance to 2nd round. Cannabis Butter Included
2nd Round - Judges Choice Mystery Dish
Cannabis Butter & Ingredients Included
Live Audience & Broadcast to Projector screen & TV's
There Can Be Only One CannaChef
Coming in 2021
8 Top Cannabis Chefs Compete for the Title of CannaChef
Scored on Taste, Presentation, & Creativity
About the Chefs
About Aaron McKinley
After spending the first decade of my life in the nation’s capital, I moved to the Dallas area. I graduated from Sam Houston High School in Arlington, Texas. I went on to Kansas State University to study Communications and Marketing. Along the way, I worked in productions for a few radio stations. After my kids were born, my wife and I moved to Canada to be closer to her family. There I worked for a seed store that focused on cannabis seeds and other hard to find seeds from around the world. I have seen drastic changes in the industry over the last 15 years. I’ve worked with people in all aspects, from seeds to growing to edibles. After moving to Oregon, I attended OCCI to become a chef and began focusing on making edibles. Prior to the changes in legislation, I was an OMMP patient and helped other patients access medicine that fit their needs. I created a disposable vapor pen and start working for a dispensary after legalization. There I have worked with sales, graphic design and marketing, vendor acquisition and purchasing. In my free time, I’ve coached youth and seventh grade football and basketball for several years. I also make edibles and design shirts for my own company, The Herb Co-op & West Coast Puffin.
About Lisa Joy
South Texas native Lisa Joy McDaniel Peterson is a culinary botanical alchemist and the brainchild of CBD wellness company Gaia Goods. She has over 20+ years in the culinary industry ranging from private chef to the back of the house management. She has written several menus and is known for hosting private pop up events such as Vegan Valentines and Alice’s Spring Fling traditionally held on 4/20. She is currently working on a cookbook collection of short stories called The Culinary Alchemist which is related to breaking bread and the impact cooking has had on her life. Currently she resides on the foothills of Mount Hood and enjoys spending time in nature and in her garden.
About Marcus Larkin
Im 26 years old, and have been cooking since grade school. After Graduating I went right into the military. Serving over 4 years on Fort Bragg, North Carolina. Also being the primary kitchen were I got most of my culinary experience. Being known for my creativeness and my work ethic I was chosen to be a member of the 2015 82nd Airborne culinary team. That same year our team won the D.O.D Philip A. Connelly. Getting out of the military I moved back to my hometown in Maryland. After dealing with several cannabis related expungements, I decided to relocate to Portland in search of better opportunities and a fresh start. Sense moving here I’ve done everything from budtending to being a judge in the 2019 Oregons Hightimes Cannabis cup. I’m currently a grower and photographer for Spring Water Ranch and Elephant Farms.
About Christina Patanjo
About David Lucht
Dave Lucht began working in restaurants as a cook at the age of 14. Upon graduating high school, he continued cooking part time while pursuing a degree in business management and accounting at the University of Kansas. In his sophomore year a sudden realization hit. He would never be happy working at a desk, and the kitchen was where his heart resided. Dave began working full time in several restaurants around Lawrence, Kansas and landed at Perkins Family Restaurant and Bakery as an assistant kitchen manager. Here, Dave learned the value of a well organized and efficiently executed kitchen. He also realized that while it was rewarding to be a part of the kitchen family, he craved a knowledge of food that wasn’t to be found in this establishment. Dave left after 5 years and found employment in Kansas City while considering Culinary Schools.
In 2002, Dave moved to Los Angeles and enrolled in the California School of Culinary Arts. Here he was given the opportunity to learn from established and award-winning Chefs as well as participate in one-time events. These included events with Wolfgang Puck Catering, the Oscars dinner and March of Dimes benefits. After graduating, Dave moved to Eugene Oregon to start a family and be in closer proximity to local organic farms. In 2006 Dave obtained his first Executive Chef Position at Zenon Café. In 2009 he helped open Hop Valley Brewing Co. and in 2011 he became Chef at Excelsior Inn Several years later, Dave became business partners with his former boss, Maurizio Paparo, at Ciao Pizzeria & Trattoria, where he currently practices his craft. “Food is the most amazing medium. It has the power to bring people together, heal broken souls, bring back long lost memories, and provide joy through sustenance.”
~Chef David Lucht
Dave fell in love with restaurants for these reasons, and the simple pleasure of seeing a smile on the faces of patrons as they enjoy the hard work of his team.
About Thomas Tinsley
Thomas began his career in medical cannabis in Southern Oregon as a grower. In 2016 Thomas joined Shadowbox Farms where he helped to build the company from the ground up, moving his way up to one of their top Southern Oregon Sales Representatives. As a steward of the cannabis industry, one of Thomas’s goals is to erase the stigma associated with cannabis through education and community outreach. As a member of local Rotary club, Thomas is involved in many community projects such as power packs for local children in need.
Thomas will tell you that his biggest influences in cooking came from both of his grandmothers, “As a kid I learned to cook traditional Mexican cuisine for large family parties, I’ve always appreciated the importance of family, food and parties!!” In 2005 I attended the Art Institute of Orange County California Culinary arts program. I moved on to work in premier kitchens in Los Angeles and San Diego for the next 10 years before deciding to pack it up and move back to Southern Oregon to start his career in Cannabis.
About Charleen Caabay
About Amaranta Colindres
Amaranta has learned to cook traditional recipes from her Central American, Caribbean and German heritage.
Amaranta has served as a Chefology instructor at an Art and Science Innovation Summer Camp for four years. She is a Volunteer Instructor and has served as an Advisor for the Board of Directors of the Portland cooking school and food justice Non Profit, Feed the Mass.
She is passionate about empowering young people to learn self sufficiency, nutrition and autonomy through cooking.
Amaranta has enjoyed working in the cannabis industry as regional sales manager for two distribution companies, where she was exposed to the hand crafted edibles industry and has worked in a Portland dispensary.
Amaranta is the Executive Director of Non Profit, 4 Directions Mural Project, which assists young people who have experienced trauma heal through creative experiences and personal coaching. She has brought collaborative painting experiences to cannabis events and has painted murals for cannabis farms, cannabis event spaces, a Portland distribution company, and dispensaries.
She enjoys exploring food and cannabis combinations which are beneficial to health and sensual to the palette.