We caught up with the brilliant and insightful Matthew (chefmatt) Stockard a few weeks ago and have shared our conversation below.

Matthew (ChefMatt), appreciate you joining us today. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

I first started cooking with cannabis in 1994: I didn’t decide to pursue it as a business until 2014 after moving back from Overseas running Restaurants for a big hotel chain. I stated catering a lot of cannabis events and seen the why people loved my infused sauces.

Matthew (ChefMatt), love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I first started cooking with Cannabis in 1994. It’s something I’ve always been interested in but it wasn’t a thing. Most people only think of brownies and rice crispy treats when the topic of edibles come up. So after high school I just emerged myself into the culinary world working and owning restaurants and making infused sauces on the side for friends and family. It wasn’t until 2014 when I returned from working as a Chef overseas that I decided to pursue cooking with cannabis full time and creating a business around it. I felt as though I had to wait for the world to catch up as far as savory edible products. I have 5 products on the Cannabis market and 20 more ready to lunch, on the market now is infused hot sauce, ketchup, bbq sauce, olive oil, and honey. Next we are launching cannabis infused Mojitos, Margaritas, Mimosas, Cranberry, and infused Expresso.

Have you ever had to pivot?

The biggest pivot was going from a Chef and cooking and going into the production side of infused products. There are times I miss cooking, but I get the same thrill creating products and watching them come to life. I get the same satisfaction watching people enjoy my products as I did hearing and watching them enjoy a meal.

Can you talk to us about how you funded your business?

I founded my business on credit cards. There were times I was offered funding and thought about taking some. But ultimately I felt it was better for me to build the business at my speed and my way without outside influence. I’d create a product and give away samples and get feedback before I go into full production.

Contact Info:

• Website: https://Chefmattofficial.com
• Instagram: Chefmatt2.0
• Facebook: Chef Matt Cooks
• Linkedin: Matthew Stockard
• Twitter: Chefmatt2.0
• Youtube: Chefmattstockard185

Image Credits

None