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!
Bong Appetit in Mesa (Burning Bush podcast)
Tyler sits down with Payton Curry of Flourish Cannabis at his home to chat cooking, cannabis, and Cannafeast, where Payton and his team infused 40k mg of THC into the food, plus 42k mg CBD into the chocolate fountain.
Best Chef, Payton Curry (GreenState)
“In 2017, the Michelin-starred kitchen veteran opened the world’s first edibles community center in the Mission District featuring cooking classes and other events.”
Cannafeast 2017: Feast Your Brain on This! (dope MAGAZINE)
Chef Keenan Bosworth of Pig & Pickle, Chef Payton Curry of Flourish and special guest Chris Martin of Hempful Farms teamed up on Monday the 11th to bring the city of Scottsdale an unforgettably unique culinary experience dubbed, “Cannafeast.”
Flourish Cannabis’s Payton Curry Shares a Summery, Stony Caprese Salad Recipe (MERRY JANE)
“The chef also talks about how cannabis is a safe alternative to alcohol.”
Would You Drink A Cannabis Cocktail? (bay area bites)
“Weed can provide the same social function as alcohol, and even offer some added health benefits.”
Pop-Up Shows Home Cooks How to Work With Cannabis (CannabisNow)
“A private event demonstrates how to juice cannabis leaves and create oil infusions.”
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.