Setting The Table: an interview with Kristopher Nelson

You may not know the name Kristopher Nelson, but that’s okay.

Nelson is far less concerned with whether you know his name than he is with whether or not you know about his mission.

“My life’s purpose is to serve others,” Nelson says. And with The Table, he and partner Darren Mclemore have found a way to combine a passion for philanthropy with a love of cannabis and the culinary arts.

Nelson is a St. Louis native who has brought a lifetime’s worth of experience and knowledge back home to support his community.

In 2023, The Table was awarded one of the inaugural grants from the Serving Our Cities Food City Initiative. Nelson, Mclemore, and company were recognized for their efforts to create and encourage sustainable practices while pushing to create food access.

“Everything we serve at The Table is locally sourced,” Nelson explained. Local sourcing, eliminating foodwaste, and providing food for those in need are major parts of what make The Table special, but there’s something else that makes The Table truly unique.

“I remember the first time I cooked with cannabis like it was yesterday,” Nelson told Greenway. “I was 20 years old and working as a prep cook alongside my uncle. He showed me the ropes of the culinary world, while other chefs who also indulged in cannabis gave me tips on how to infuse it into my cooking. It was then that I discovered my passion for both culinary arts and cannabis.”

As much as The Table has become part of the fabric of the St. Louis food community, Nelson’s decade plus of experience in the cannabis industry combined with his mission to serve, and the culinary knowledge of Nelson and Mclemore make The Table the perfect platform to reimagine cannabis consumption.

“My first cannabis-infused dish was a Hemp-infused garlic rosemary chicken. It was a hit among my friends and family, and from that moment on, I was determined to become the best cannabis-infused chef in the world. Over the last 10+ years, I have continued to experiment with different recipes and techniques, honing my skills and perfecting my craft. Cooking with cannabis has become a true passion of mine, and I’m excited to see where this journey will take me next.”

   

“During high school, I was introduced to cannabis through the DARE Program. However, it wasn’t until after I finished high school that I had my first personal encounter with the plant. I soon realized that the negative stigma surrounding cannabis was misguided, and that it was perpetuated by the war on drugs in impoverished areas. This realization sparked a journey of self-discovery, education, and a deeper understanding of the plant.”

Now with more than 100 curated cannabis events under his belt belt, Nelson’s and The Table exhibit their passion for creating unique and memorable experiences while bridging the gap between education and service.

The Table recently launched a monthly Cannabis Dinner Series and Networking Event, bringing cannabis and community together on a regular basis, while continuing to find new ways to give back.

Nelson says that future plans for The Table include taking its infused dining experience on tour to more than 10 states in 2024, while delivering an unforgettable experience at each and every location.

Additionally, The Table will launch The Cannabis eCookbook, Nelson calls it a great way to share culinary skills with a wider audience.

As for the future of cannabis culinary in Missouri, Nelson sees a bright future ahead.

“With so many talented chefs in the area, it’s exciting to see them expand their focus to include cannabis-infused cuisine. It’s exciting to see the cannabis industry grow and evolve. I can’t wait to see what is in store for the future of culinary cannabis!”

To learn more about Nelson and The Table visit thetablestl.com.