From selling lobster plates in Nashville to pairing Japanese wagyu with exotic cannabis in Los Angeles, Jesse Johnson IV created a culinary identity that continued beyond his death.
Before Weed & Wagyu, There Was a Young Chef From Memphis
Jesse Johnson IV, widely known as Jesse the Chef, developed his passion for food while growing up around kitchens in Memphis, Tennessee.
He later attended Tennessee State University, where he studied mass communications.
Before becoming an independent chef, Johnson worked at Target while pursuing opportunities to build a business around food.
He identified January 17, 2019, as the date of his final Target paycheck.
From that point, he committed himself to cooking professionally.
Lobster Plates Changed Everything
Johnson began selling elaborate seafood plates in Nashville, including stuffed lobster dishes that attracted attention online.
His presentation, personality and food photography helped turn individual sales into a growing following.
By mid-2019, he was reportedly selling out regularly.
The business demonstrated how social media could help an independent chef build demand without first establishing a traditional restaurant.
Johnson was developing both a culinary product and a recognizable personal identity.
Why Did Jesse Move to Los Angeles?
In July 2019, Johnson relocated to Los Angeles to pursue larger opportunities.
The transition was not immediately glamorous. He reportedly stayed on a friend's couch while rebuilding his business and professional network.
Over time, he established himself as a private chef specializing in seafood and premium Japanese wagyu beef.
His clientele reportedly included musicians such as Chief Keef, Lil Durk, Key Glock and Young Dolph.
Johnson also developed a wagyu distribution business, shipping A5 Japanese beef across 48 states.
The move expanded his reach beyond local food sales and positioned him within entertainment and luxury dining circles.
The Idea Wasn't Cannabis-Infused Steak
Around 2020–2021, Johnson developed the concept that would become Weed & Wagyu.
The idea was to pair premium cannabis with high-grade wagyu beef.
Rather than simply infusing food with cannabis, the concept emphasized the relationship between different experiences.
Cannabis strains could be selected alongside beef preparations based on flavor, aroma, richness and the overall dining atmosphere.
This distinction became important to the brand.
Weed & Wagyu was built around pairing two premium products, not treating cannabis as an ingredient in every dish.
Bringing Trap Culture Into Luxury Dining
Johnson openly discussed his interest in creating space for Black entrepreneurs within luxury food and cannabis culture.
His approach combined high-end ingredients with the visual language, music and personality of the communities that influenced him.
He did not attempt to separate his background from the brand.
Instead, Weed & Wagyu presented those cultural influences as central to the experience.
That identity helped distinguish the project from more conventional private dining concepts.
The Business Became Bigger Than Dinner
As Johnson's audience expanded, Weed & Wagyu developed into a broader lifestyle brand.
Its activities included private tastings, pop-ups, merchandise, collaborations, YouTube content and cannabis accessories.
Johnson also became associated with Jesse's Pudding, another signature product.
Archie's NoHo served as an important gathering point connected to his products, community and events.
The combination of food, cannabis and internet-driven branding allowed Johnson to develop a following that extended beyond his immediate customers.
A Life Cut Short at 29
On November 15, 2022, Jesse Johnson IV died at the age of 29.
His death prompted tributes from friends, chefs, cannabis enthusiasts and people who had followed his rise through social media.
For many supporters, his story represented the possibilities of independent entrepreneurship.
He had moved from selling plates to creating a recognizable cultural brand in only a few years.
What Happened to Weed & Wagyu After Jesse?
The Weed & Wagyu identity continued under the tribute "Long Live Jesse the Chef," often abbreviated LLJC.
The team maintained connections to cannabis products and collaborations associated with Johnson.
These included Not Another Renamed Lemon Cherry Gelato, connected with La Fav Farms, and Meatwad$, associated with Jelly Wizard Humboldt.
The continuation of these products helped preserve Johnson's influence within the cannabis community.
Legacy
Jesse the Chef built a business by combining culinary skill, social media, premium ingredients and cannabis culture.
His path from Memphis to Nashville and Los Angeles demonstrated how an independent chef could create a distinctive brand without following the traditional restaurant industry model.
Weed & Wagyu remains closely associated with his personality, entrepreneurial ambition and efforts to bring different cultural worlds together.
The continuing LLJC identity reflects the community's commitment to keeping his work and memory visible.
Sources
1. Voyage LA. "Conversations with Jesse Johnson IV." Voyage LA. https://voyagela.com/interview/conversations-jesse-johnson-iv/
Supports: In Jesse's own words, he was from Memphis, attended Tennessee State University and studied mass communications; his stuffed lobster tails went viral; he sold plates in Nashville from January through March 2019; moved to Los Angeles in July 2019; worked as a personal chef specializing in seafood and wagyu; shipped certified Japanese and Australian wagyu to 48 states; cooked for Chief Keef and Lil Durk; paired A5 wagyu with exotic cannabis through Weed&Wagyu; and sought to bring a Black/trap influence into the cannabis community.
2. Doms2cents. "Jesse the Chef Cause of Death: A Tribute to a Culinary Star." Doms2cents, 24 Sept. 2023. https://doms2cents.com/jesse-the-chef-cause-of-death-a-tribute-to-a-culinary-star/
Supports: Jesse "Woodie" Johnson was known as Jesse the Chef, was born and raised in Memphis, learned cooking from his mother and grandmother, rose through online videos and YouTube, and died on November 15, 2022, at age 29.
3. Weed & Wagyu. "Weed & Wagyu | WeedAndWagyu.com." WeedAndWagyu.com. https://weedandwagyu.com/
Supports: The brand continued after Jesse's death under the "Long Live JesseTheChef" banner and operates as a broader lifestyle brand selling clothing, accessories, food, and official JesseTheChef merchandise.
4. Johnson, Eric. "Honoring Jesse's Life and Legacy." GoFundMe. https://www.gofundme.com/f/honoring-jesses-life-and-legacy/fb/o
Supports: Eric Johnson organized a fundraiser specifically honoring Jesse's life and legacy, supporting the draft's account of posthumous remembrance by people connected to him.
5. Ruslan (@ili040206). "Instagram Reel by Ruslan (@ili040206)." Instagram, 23 Apr. 2026. https://www.instagram.com/reel/DXgNB-Sjedm/
Supports: The posthumous tribute identifies Jesse as a South Memphis figure closely associated with Weed & Wagyu, uses "Long Live Jesse the Chef," and visually connects the tribute with Archie's and La Fav Farms through branded material and hashtags.
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