Jack Goldberg Assistant Chef of The Herbal Chef is a relative newcomer to the legal cannabis industry yet he carries with him over a decade of hospitality experience, beginning with his first job in a professional kitchen at just 14 years old. Jack then went onto receive a degree in Culinary Arts and Nutrition from the University of New Hampshire. Upon graduation, Jack went straight to work cutting his teeth in James Beard nominated kitchens such as Stages at One Washington, and Cava Tapas and Wine Bar in the up-and-coming food city of Portsmouth, New Hampshire. Jack then worked his way up to become the Executive Chef of The One Hundred Club in Portsmouth, NH, earning the distinction of youngest Executive Chef in the city at the time. After his time at The One Hundred Club, Jack traveled around the east coast staging with Michelin Star Restaurants such as 3 Michelin Star Momofuku Ko in New York City, and 2 Michelin Star Pineapples and Pearls in Washington D.C. After making his rounds through Michelin-rated kitchens on the east coast, he decided it was time to explore west coast cuisine. Upon arriving in Los Angeles, Jack recognized the expansive opportunities in cannabis hospitality and embarked on a career in this field. Realizing the import of finding a mentor of merit, Jack researched those currently in the field before securing a position. After about a year of waiting for the right opportunity to break in the cannabis industry, Jack was brought on as the Executive Chef for The Werc Shop laboratory and cannabis consulting company. Following his time with The Werc Shop, Jack seized an opportunity to work with the biggest name in the cannabis hospitality sector: The Herbal Chef, led by cannabis hospitality pioneer Chef Chris Sayegh. Jack has now been working with The Herbal Chef for almost 2 years as Chef Chris’ right hand, assisting in all aspects of the company’s operations, and setting the bar high for the future of the cannabis hospitality industry.