When people talk about cannabis cuisine, there’s usually one name that rises to the top: Chef Nikki Steward. Known for curating legendary infused dining experiences for celebrities and cannabis lovers worldwide, Nikki has spent the last 15 years refining an approach that fuses science, hospitality, and plant medicine into something that feels less like dinner and more like a ceremony.
She’ll be the first to tell you that she’s not just a chef. “I’m a pharmacist first, a chef second,” she says. Before she ever stepped into the kitchen full-time, Nikki studied pharmacy and worked in the field. That background gave her a different lens than most in the cannabis food world. “My understanding of drugs and compounds and how to put things together is different than most chefs. I lean into the alchemy side of it. I use plants that are psychoactive in certain experiences. Cannabis is my specialty, but it’s part of a much bigger toolset.”
That mix of science and spirituality has made her one of the most sought-after names in cannabis dining. From intimate celebrity dinners to multi-hundred-person global events, Nikki has carved out a lane no one else occupies.
A Celebrity Guest List You’d Never Expect
Her first cannabis dinner was for Snoop Dogg. That’s one hell of a debut. Since then, she has worked for Dave Chappelle for more than a decade, thrown private parties for megastars, and curated experiences so exclusive that they’ve become legendary.
“It’s very much an ‘if you know, you know’ kind of thing,” she explains. “Hard to get on the list.”
At one of her private dinners, Taylor Swift turned up. At another, A-list actors, rappers, athletes, and comedians sat shoulder-to-shoulder, passing plates and sharing laughter. Nikki won’t name-drop unless pressed, but the stories have spread on their own. What makes these events special isn’t just the star power; it’s the sense of care, precision, and safety baked into every course.
Because for Nikki, infusing food isn’t about novelty. It’s about control, chemistry, and creating an experience that transforms.
Precision Over Guesswork
A lot of cannabis chefs rely on infused oils or butters, but Nikki long ago moved past that. “The accuracy of oils and butters just isn’t it for me,” she says. “It’s harder to quantify. When you’re doing large-scale culinary production, you need to know exactly how much is in your product. I’m not on homecooked vibes. I want consistency.”
Instead, she works with nanotechnology, liposomal powders, concentrates, distillates, and other carefully measured inputs. That allows her to design an experience down to the milligram and tailor the ride for her guests.
“It’s a lot of science. A lot of math. My notes are very specific,” she explains. “You have to think about average body weight, gender differences, how many courses, and what carrier system you’re using. Dairy is carried differently from sugar. Fats are carried differently from water-soluble compounds. Five milligrams can be light for one person and overwhelming for another.”
By using cutting-edge infusion methods, Nikki can design not just the meal but the arc of the high itself. “I think about it like a taper in pharmaceuticals. I bring you up to a certain point, then bring you back down before you leave. That way, no one is stuck, no one feels out of control. You’re with me for four or five hours, and I walk the room every course, checking everyone’s eyes, their vibe, making sure they’re okay before moving on.”
The result is a safe, curated journey. “I’ve never had a casualty,” she laughs. “Meaning I’ve never had someone I couldn’t get back on their feet. It’s about care, hospitality, and creating balance.”
Beyond Cannabis: A Full-Spectrum Approach
While cannabis is her cornerstone, Nikki’s palette of plant medicine is much broader. She incorporates psilocybin mushrooms, truffles, and even LSD microdoses into some experiences. Blue lotus, kava, and other botanicals make appearances in her mocktails and pairings.
“I’m my biggest guinea pig,” she admits. “My tolerance isn’t normal. But I experiment with everything so I can understand how it moves through the body and how to balance it.”
That balance is at the heart of her global brand, The High-End Affair. The touring culinary experience is the largest of its kind in the world, with events across the U.S., Europe, Africa, and beyond. She’s hosted dinners in Berlin for Mary Jane, in Spain for Spannabis, and in Ghana for the very first event of its kind on the continent.
“These aren’t small dinners,” she emphasizes. “Three to four hundred people at a time. It’s a lot of math, a lot of formulations, but we make it work. And it’s always safe, always cared for.”
Each menu is unique. Nikki never repeats the same spread. In Ghana, she created infused jollof rice, a nod to local tradition. In New York, she’s incorporated oysters and unexpected raw dishes. Her culinary studies in Thailand gave her a love of light, clean Asian dishes, so Japanese and Thai flavors often make their way into her menus.
“I like the wow factor,” she says. “You don’t expect infused Japanese food, or oysters, or certain delicate things. But when you taste it, it’s soft, light, and beautiful. That’s what makes it special.”
Holding Space
What Nikki does isn’t just cooking. It’s holding space for transformation.
“When you’re high, you’re releasing energy. You can be introverted one minute, then the life of the party the next,” she says. “It changes how people show up. My job is to hold that space, to make sure it’s safe, balanced, and cared for. Hospitality is about more than serving food. It’s about guiding people through an experience.”
That’s why she takes the role so seriously. Each course is a chance to tune the energy, to bring someone higher or lower, depending on what they need. By the time guests leave, they’ve shared not just a meal, but a communal journey.
Revelry and Black Thought
This year, Nikki brings her talents to Revelry Fest in New York, where she’ll share the stage with none other than Black Thought of The Roots.
“Black Thought is a personal friend of mine,” she says. “We’ve cooked together before. We even did the first cannabis cooking demo at Essence Festival in New Orleans. He’s actually a really good cook, which surprises people. At Revelry, we’ll be going back and forth on food and cannabis, why they belong together, how they complement each other, and why sharing food is so central to cannabis culture.”
It’s Nikki’s second year at the festival. Last year, she spoke on the business of plant medicine. This year, the vibe is more intimate and cultural. “The Revelry team is figuring out how to shape New York cannabis culture. They’re trying to create more of a cultural impact than most festivals or conferences. That’s why I wanted to come back.”
Purpose, Normalization, and Legacy
Behind all the celebrity dinners and world tours, Nikki’s work is grounded in something deeper: normalization.
“I’m a mother,” she says. “And I think it’s important to normalize cannabis use in everyday life. You’d rather see me at my kid’s soccer game with a joint than with vodka in my cup. It’s a supplement. It’s about wellness, balance, and normalcy.”
For her, the mission is bigger than her events. “I’m not in it for the money. I’m in it for the purpose. Cannabis has a history, going back to mother strains in Africa, to indigenous and native lands where it thrived before we brought it to the U.S. and Europe. There’s an ancestral, purposeful level to this work. It’s about honoring that lineage.”
That sense of legacy is what keeps her going. “I do a lot of cool shit, yes,” she laughs. “But it’s not all fun and games. This is about connecting back to something deeper.”
Catch Chef Nikki at Revelry
For anyone attending Revelry Fest, Chef Nikki’s segment with Black Thought is a can’t-miss experience. Catch it Saturday, September 13th at 3:40 pm. Expect candid stories, live chemistry between two longtime friends, and insights into the alchemy of food and cannabis that you won’t hear anywhere else.
Follow her on Instagram @thechefnikki and @thehighendaffair, or check out her site at chefnikkisteward.com.
This year’s Revelry lineup promises to be a convergence of cannabis culture, music, and innovation. With Nikki bringing her High-End Affair ethos to the festival stage, attendees aren’t just in for a panel; they’re in for an initiation into the future of cannabis dining.
New York’s cannabis culture is still finding its shape. Events like Revelry and voices like Chef Nikki Steward’s are helping define what comes next. Whether you’re a longtime cannabis enthusiast, a curious newcomer, or just someone who loves incredible food, her segment will be one of the highlights of the festival.
Revelry Fest isn’t just another cannabis event; it’s where culture, creativity, and community collide. And with Chef Nikki at the table, it’s guaranteed to be unforgettable.
