In this episode of Hospitality Stoned, host Phil Cooper sits down with Chef Devon Quinn, Chief Culinary Officer at The Paramount Group and the creative force behind Eden, a Michelin-recognized restaurant. Devon shares a behind-the-scenes look at The Four Twenty Experience, a 4/20 dinner hosted at Eden and produced by High Minded Events.
What You’ll Hear in This Episode:
🌿 Highlights from The Four Twenty Experience and how it redefines elevated dining
🍽️ Chef Devon’s favorite herbs for infusion and how to use them for flavor and effect
🧬 Insights on the biology of plants—and how their makeup inspires new culinary combinations
🌱 Why sustainability, creativity, and intentionality are at the heart of infused cuisine
Meet Our Guest:
🔹 Chef Devon Quinn, Chief Culinary Officer at The Paramount Group – A classically trained chef with a background in biology, Devon blends science and artistry to craft unforgettable dining experiences rooted in fresh, locally-grown ingredients.
Today’s Mocktail Recipe, Brought to You by CQ: https://drinkcq.com/
Connect with Chef Devon & Eden:
🌐 Website: https://paramounteventschicago.com/ | https://edeninchicago.com/
📸 Instagram: @edeninchicago
Connect with High Minded Events:
🌐 Website: highmindedevents.com
📸 Instagram: @highmindedevents
📘 Facebook: High Minded Events
🔗 LinkedIn: High Minded Events
🔔 Don’t forget to subscribe and leave a review!
#HospitalityStoned #HighMindedEvents #ChefDevonQuinn #InfusedDining #FourTwentyExperience #CannabisHospitality #ElevatedExperiences #InfusedCuisine #CulinaryCannabis
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