Payton Curry is the founder of Flourish Cannabis and a pioneering figure in the culinary and medical use of the cannabis plant.
An alumnus of the Culinary Institute of America, as well as the Bay Area fine dining scene, Curry believes that edible cannabis products and cannabis-based treatments should be healthful, delicious and support the communities in which they are made.
Payton Curry and the Flourish Cannabis team have been featured in High Times, Food & Wine, Phoenix New Times, Bravo TV and many others.
After making a name for ourselves in Arizona, Flourish has just opened a second kitchen and lab in the San Francisco Bay Area. Check out some of our recent press below, or reach out to find out more!
Chef finds a higher calling with cannabis (San Francisco Chronicle)
“The herbaceous flavor in Flourish’s treats is evident but clean, bolstered by other real ingredients”
America’s top 10 cannabis chefs (GreenState)
“Flourish’s edibles would be right at home on Whole Foods’ shelves.”
Psychadelicatessen: Payton Curry (High Times)
Ten Things We Learned at TEDx’s Night of Food in Phoenix (Phoenix New Times)
Chef Feature: Payton Curry (Dope Magazine)
Cannabis Chef Payton Curry’s Cannabis-Infused Oil (Culture Magazine)
We invite you to Flourish with us! Contact Payton and the Flourish Cannabis Team at firstname.lastname@example.org.