Chef Wendy Zeng
Born in the city of Chengdu, China, chef Wendy Zeng spent her formative years training in her grandfather’s kitchen. Immersed in the flavors and techniques of the Sichuan Province, Wendy mastered the intricacies of the region’s diverse cuisine. At the age of 10, she moved to Memphis, Tennessee, where she discovered Southern BBQ and soul food. She realized that, similar to Sichuan cuisine, Southern food is about family, history, and the dishes that bring us together.
Her culinary style weaves together the flavors and techniques of her familial roots with LA’s local influences. As the host of thematic pop-ups and cannabis-infused supper clubs, she brings the values of her childhood to every table, fostering community among cannabis and food lovers alike.
I cook to bring people together. There’s no greater joy than watching guests connect over a meal I’ve prepared.
— Wendy Zeng, Founder & Executive Chef
Three Pillars
From Chengdu
to the Screen
Trained in her grandfather’s kitchen, mastering the intricacies of Sichuan cuisine—bold heat, complex spice, the philosophy of málà.
At 10, discovered Southern BBQ and soul food. Realized that, like Sichuan, Southern cooking is about family, history, and the dishes that bind us.
Wove Sichuan roots with LA’s local influences. Hosted thematic pop-ups and cannabis-infused supper clubs, building community around fearless flavor.
Attended USC, developing the analytical mindset that would later shape her approach to both business and the culinary arts.
Director of Media Analytics at Red Bull by day. By night, began building Secret Garden Club with her husband—an underground supper club that became a movement.
Competed on Chopped 420, bringing Sichuan-meets-cannabis cuisine to national television.
Appeared on and beat Bobby Flay, proving that fearless flavor wins.
Featured on Bong Appetite, showcasing cannabis-infused fine dining to a global audience.
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