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Experience acclaimed cannabis cuisine
Chef Haejin Chun is the founder, chef, and creative director of Big Bad Wolf SF. A first-generation Korean American and nationally recognized cannabis expert, Chun has been featured in The San Francisco Chronicle, High Times, Thrillist, Eater, Forbes and more and served as a consultant on Food Network’s Chopped 420. She is also the co-author of Let’s Get Baked, the official cannabis cookbook by High Times.
Her cooking style, which she describes as “Contemporary Californian, seasonal, with Korean flavors,” blends her cultural heritage with innovative techniques.
She’s known for infusing cannabis into her dishes in unexpected ways, from kief honey and live resin sesame oil to fan-favorites like infused brown butter, pan-fried black sesame mochi, and bulgogi dumplings.
Beyond the plate, Chun’s work carries a larger purpose. Through her Big Bad Wolf platform, she uses food as a medium to amplify minority voices, foster meaningful connections, and uplift those in need. Her approach isn’t just about flavor—it’s about creating community, driving inclusivity, and using cannabis as a tool for both nourishment and empowerment.
“The universal language of breaking together, combined with the ritual and ceremony of cannabis, is communal alchemy. As culinary cannabis enthusiasts, we believe cannabis is an experience to be shared, whether it’s at a dinner table, as part of an intimate gathering with friends, or during a celebration.”
— Chef Haejin Chun