Known for her bold flavors and fearless creativity, Zairilla Bacon was raised in Chicago and learned to cook at an early age preparing meals for her large family. Those early experiences laid the foundation for her culinary confidence and eventual launch of her first catering business, Z’s and Company, in the Windy City.
Reinventing Infused Cuisine
Surrounded by traditional cannabis baked goods, Zairilla saw an opportunity to push boundaries. Instead of limiting edible products to sweets, she began experimenting with savory, chef-driven meals. After learning the basics of infusion, she developed her own techniques using butter, olive oil, and coconut oil to create elevated infused dishes like shrimp, lobster tail, ribs, and mac and cheese.
The Birth of Z’s Menu
After testing recipes with friends and receiving encouraging feedback, Zairilla launched Z’s Menu, offering homemade infused meals to state-registered medical patients. Her business quickly gained traction through word-of-mouth and social media, fueled by standout dishes like her signature wings with “ZeeWee’s” sauce and her popular infused fruit drink, Z Juice.
From Cult Favorite to Celebrity Chef
Zairilla’s culinary talent soon attracted high-profile attention. Early support from Method Man and Redman sparked a wave of celebrity referrals, leading to collaborations with artists and cultural icons including 2 Chainz, Mike Tyson, and Snoop Dogg. Her appearance on VICELAND’s Most Expensivest marked a major milestone, cementing her reputation as a go-to cannabis chef.
Zairilla’s influence extends beyond the kitchen into the broader cannabis industry. Through collaborations with MJBizCon, she brings culinary storytelling and experience into professional spaces, helping bridge culture and commerce while elevating conversations around innovation and inclusion.
What’s Next for Zairilla Bacon
Never one to stand still, Zairilla continues to explore new culinary directions, including vegan dishes and CBD-forward recipes. Her evolution reflects a broader mission: to make cannabis cuisine accessible, elevated, and adaptable—without sacrificing flavor, authenticity, or culture.
