Chef Coreen Carroll is a unique, young talent in our world's cannabis culinary scene, with a local and sustainable cooking style that combines quality ingredients with contemporary techniques and Alpine flavors. She earned national recognition winning the Netflix television series Cooked With Cannabis.

Carroll has been recognized as America's Top 10 Cannabis Chef and has received ‘Excellence in Experiences and Services Awards’ by GreenState. She co-authored the best-selling cannabis cookbook EDIBLES: Small Bites for the Modern Cannabis Kitchen (published by Chronicle Books Nov. 2018).

Carroll started cooking at the age of 5, learning how to prepare traditional German dishes from her grandmother and mother. After completing a Bachelor’s degree in International Business at the University of North Florida, Carroll attended the San Francisco Cooking School where she graduated at the top of her class.

She has been the face of many cannabis culinary-focused press for her Bay Area-based cannabis pop-up restaurant Cannaisseur Series, founded in 2015 with her husband Ryan Bush.

During the past decade working in the cannabis culinary industry, Chef Carroll has also experienced the kitchens of several San Francisco Culinary Institutions (recipe developer and food stylist at Chowhound, San Francisco chef for Eatwith, butcher at 4505 Meats, teaching assistant at San Francisco Cheese School, line cook at Subculture Dining and others) under acclaimed names such as Russell Jackson and Ryan Farr. Carroll has judged edibles at multiple noted cannabis competitions such as the High Times Cannabis Cup and the infamous Emerald Cup. She has cooked for several notable figures such as Snoop Dogg and Chelsea Handler.

As a proud German-American female chef, Carroll has a passion for supporting the community and giving back to others—working with several non-profit organizations including local food banks like GLIDE and San Francisco-Marin Food Bank. The Cannaisseur Series joined BLOOM FARMS in their mission to feed food-insecure homes as part of a 1 for 1 program. For each person served at a Cannaisseur Series event, a meal is donated to a person in need. By 2020, Cannaisseur Series is proud to have donated over 4,000 meals to families in need. 

She helped create a community in California by being on the leadership committee of Crop-To-Kitchen, advising on culinary cannabis and communications for the organization. Crop-To-Kitchen is a grassroots’ trade organization advocating for the legalization of cannabis cuisine across the United States. 

Along with being a chef, author and food entrepreneur, Carroll participates in speaking panels supporting women’s empowerment, culinary cannabis and cannabis food education. She also appears and cooks at food and music festivals such as Outside Lands, and its cannabis activation Grass Lands.

Today, Chef Carroll offers a variety of personalized services through her company Cannaisseur Series.