Chef Sebastian Carosi's headshot

A farm raised old-school culinary professional with over twenty-five years in the restaurant + hospitality industry, a pioneer in the country’s Farm 2 Fork movement. Originally from Providence, Rhode Island, up on Federal Hill and the mafia-ran red sauce pasta houses of Little Italy. Chef Carosi earned his culinary + hospitality degree from Western Culinary Institute in the lush green city of Portland, Oregon. He did several apprenticeships in Sardinia, Italy at his family’s agritourismo. He is one of three trained shaker chefs left in the world, and has cooked from coast to coast and several countries outside the United States. He has operated the entire spectrum of food service facilities, from multi million dollar mega resorts to thriving intimate neighborhood eateries, always with a direct link to every local food source + farmer that can feasibly supply his needs.

 

Chef Carosi is an avid Pacific Northwest forager and wildcrafter, living off the grid for several months each year in the foothills of Mount St. Helens. These wild edibles are expressed throughout his hyper seasonal menus. Cooking with cannabis since the mid 90’s, Chef Carosi currently offers his expertise to the cannabis industry in the form of cooking with cannabis educational culinary demonstrations, product research + development, cannabis production kitchen design + upfits, production kitchen staff training, standardized recipe development, terpene fortification, dosage calculations + formulas, production schedules + staffing needs, production equipment training, conference cooking demonstrations, full spectrum cannabis consumption, responsible diabetes control through cannabis, private cannabis dinners, CBD + terpene fortified cocktails + mocktails, everyday cooking with cannabis and the health + nutritional benefits of cannabis in your kitchen.

You can read his regular cooking with cannabis column in the pages of Maximum YIELD Magazine here in the US and in Canada. Or find his chronic cannabis creations in the pages of Kitchen Toke Magazine, Cannabis Magazine, Tokewell Magazine, Marijuana Venture Magazine, Civilized, Weed World Magazine, the Emerald Magazine, Soft Secrets, The Clever Room, Stoned Daily and the Green Greek Magazine in Greece. You can find him doing sustainable grub cooking with cannabis, terpene fortified culinary demonstrations at the Seattle Hempfest, the Boise Hempfest, the Oregon Hempfest, the Auto Flower Cup, the Oregon Hemp Convention and regularly at the Northwest Cannabis Club in Portland, Oregon. He shares most of his terpene fortified recipes on Instagram.