St. Louis chef Terri Jayne is on a mission to transform every meal into an immersive experience. As the force behind Gateway Grub: The Culinary Satisfaction Factory, Jayne fuses global gourmet flavors with elevated comfort food – and increasingly, cannabis infusion – proving that fast fancy fare can be both accessible and extraordinary.
“In my kitchen, every dish is a celebration of flavor, culture and culinary innovation,” said Jayne, whose self-described “Edible Edu-tainment” style blends food storytelling with deep cultural roots. “I highlight history and nostalgia while honoring Black excellence and women, infusing world culture to make each creation as meaningful as it is delicious.”
Her approach has caught the attention of major platforms, earning her a bi-weekly segment on FOX2’s STL Studio, where she showcases her bold style and creative techniques. She’s also a featured facilitator at the renowned Kitchen Conservatory, where she teaches hands-on classes aimed at cooks of all levels.
Whether it’s intimate private dining, catering, media appearances or culinary education, Jayne’s mission remains the same: “to bring joy, make every bite an experience and every meal a journey.”
Jayne’s creative spirit found a community with STL’s Pot Chef, a local culinary collective that unites food, cannabis and culture. “Working with STL’s Pot Chef has been such an incredible experience,” she said. “Her events blend community and hands-on creativity. It’s where bold ideas turn into unforgettable bites, and I’m proud to be part of that movement.”
That collaborative energy paid off at the 2025 Ultimate Infused Showdown, where Jayne took home the Most Creative Infusion – The Show Me Innovation Award for her “It’s Peanut Butter Jelly Time Wings” – a delicious, fiery combo of Thai peanut sauce and hot pepper jelly on fresh-fried chicken wings, infused with cannabis.
The win followed her breakout performance at the 2024 showdown, where she claimed top honors in the vegan category during her first-ever cannabis-infused competition. “This year, I returned even more fearless – ready to flavor bomb and push innovation to the next level,” she said.
We can’t wait to see what she comes up with next.
This article appears in May 2025.