Chef For Higher is a gastronomic exploration in the art of social dining, according to one of its founders, "Hawaii" Mike. Together, with his wife Stephanie, the duo paired their passion for food, community, and cannabis to create a unique food experience for guests. Before he started Chef For Higher, "Hawaii" Mike was the Marketing Manager and Editor at The Source Magazine, founder of LTD Magazine, Mobb Deep's Road Manager, and Co-Founder and Editor-in-Chief of Inked Magazine.

Their meals first started at their home for simple Sunday dinners, which eventually expanded to New York, and now Los Angeles, where they're creating a new community of cannabis consumers and diners. The first step to create these infused meals is to shop at the local farmer's markets for the freshest ingredients, which Mike then takes to the kitchen for prep. Now that they're traveling more, Mike prepares his meals in any kitchen available, which includes friends' houses, Airbnb, and any kitchen with a working stove and oven. Once all the food is prepped, it is ready to be infused with cannabis, which can be done in a number of ways, most commonly with extra virgin olive oil, coconut oil, or honey. Hawaii also makes butters, basil oils, and more infusions depending on the meal he's serving, which typically contains 50 milligrams spread throughout the evening. Chef For Higher hopes these meals will bring together first time consumers and every kind of cannabis user to normalize the use of cannabis as an everyday essential.

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