Culinary Innovation & Infusion with Chef Devon Quinn

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