With over 17 years of culinary expertise, Chef Turtle combines his passion for exceptional dishes with the art of cannabis infusion.

Having worked in a variety of kitchens, from mom and pop establishments to commercial venues, Chef Turtle's talent and dedication earned him the opportunity to co-write the renowned Hotline menu and recipes at the Mint Cafe within the Mint Dispensary.

With nine years of deep involvement in cannabis, Chef Turtle is a trusted educator, conducting workshops nationwide to share his expertise on infusion techniques and the numerous benefits of cannabis. His goal is to empower individuals to master the art of cannabis-infused cooking and embrace their inner chef.

Chef Turtle's culinary philosophy emphasizes punctuality, unwavering commitment to quality, and equal attention to every plate served. While specializing in barbecue and smoked meats, Chef Turtle's versatility extends to a diverse range of cuisines, reflecting his passion for culinary exploration.

In addition to his culinary prowess, Chef Turtle has collaborated with NugJewelz to create stunning cannabis-inspired jewelry, infusing elegance with the essence of cannabis in exquisite turtle necklaces.

Compliance and safety are top priorities for Chef Turtle. Holding a license as a consultant for cannabis infusions and culinary recipes, he ensures adherence to the highest standards. The Chef Turtle brand, logo, and culinary show are nationally trademarked, reinforcing his commitment to excellence and consumer trust.

Chef Turtle's Infusions caters to a wide range of clients, empowering them to confidently create their own cannabis-infused delicacies at home. With a focus on accessibility and budget-friendly techniques, Chef Turtle invites everyone to explore the limitless potential of cannabis-infused cuisine.

Discover a world of culinary creativity with Chef Turtle's Infusions. Elevate your dining experience and embark on a flavorful journey where expertise, innovation, and cannabis infusion combine to redefine the art of cooking.