Yannick Crespo, co-founder of Pot d'Huile on what he misses most when he’s away from the Philippines and the places he visits when he heads home
Cannabis made its debut into the culinary world a while back; while not in the mainstream just yet, it has definitely caught our attention and turned heads on a global stage.
Yannick Crespo co-founded San Francisco’s Pot d’Huile which produces artisanal ingredients and condiments infused with CBD. “I kind of haphazardly stumbled into the food world. Food was, and still is a huge part of my life growing up. For as long as I can remember, my mum was always whipping something up in the kitchen, and one of my brothers is actually a chef by profession,” he shares. Being raised by foodies rubbed off on him and thankfully so. In fact, he tells me that he and his fiance travel to eat, picking destinations with dream-worthy dishes, and memorable flavours in mind. When at home, this restaurateur also spends a great deal of time toiling away in the kitchen, so one day he thought, why not try something with cannabis?
Read more: A Taste Of Home With Sommelier Paula De Pano
While he originally only intended to leave the Philippines for college, life had other plans and led him down a different path. To date, he has now been away for around 15 years and has made his name known in the San Francisco F&B scene.
Recently Yannick proudly shared that they engaged in a major partnership with chef Mike Bagale (former executive chef of three Michelin starred Alinea) and his wife Kat Odell. Together they developed a sought after hot sauce. “We have seen a lot of buy-in from the culinary world on the benefits of cannabis, CBD wellness and incorporating it into one's diet. It definitely helps when you have buy-in from the best and brightest in the culinary space,” Yannick says enthusiastically.
