Wendy Zeng

Chef

Much like her bright mint green hair, Chef Wendy Zeng is a breath of fresh air in the world of cannabis cuisine. Born in the city of Chengdu in China’s Sichuan province, Wendy spent her formative years in her grandfather’s kitchen, mastering the diverse favors and intricate techniques of the region’s complex cuisine. At the age of 10, she migrated across the world to Memphis, Tennessee, immersing herself in the legacy of Southern barbecue and soul food. She realized that the South’s culinary delights, similar to Sichuan cuisine, are about honoring one’s family, history, and the dishes that bring us together.

Now based in Los Angeles, Wendy continues to draw inspiration from the city’s ever-evolving gastronomical landscape. Her catering company Drizzle celebrates cultural and historical diversity through contemporary interpretations of classic, instantly recognizable Asian offerings. Wendy’s keen culinary style earned her victory on Chopped 420, a cannabis spin-off of the popular Chopped competition series. In August 2021, she launched “Chili Party,” her signature line of gourmet Sichuan chili oil that granted her a competitive edge on the show.

Through hosting a series of pop-up, cannabis-infused supper clubs, Wendy infuses a familiar, shared sense of community with cannabis lovers and foodies. Her goal is to destigmatize the recreational use of cannabis by using quality, market-driven ingredients and guiding others on responsible consumption.