Today we’d like to introduce you to Sean Roper.
Hi Sean, please kick things off for us with an introduction to yourself and your story.
I began my culinary journey in 2010 at Sophia’s in Columbia, Missouri—a respected local favorite where I learned the fundamentals of prep and line cooking. Over the next four years, I worked my way up from the salad station to the grill, eventually becoming an assistant sous chef and baker. During that time, I was also attending Le Cordon Bleu in St. Louis, sharpening my skills during the week and putting them to practice on weekends.
In 2014, I moved to Lexington, Kentucky, where I took on the role of Executive Chef at The Julep Cup, a fine dining restaurant downtown. That’s where I really came into my own—developing weekend specials, experimenting with seasonal flavors, and mastering fresh proteins like seafood and game.
When I returned to Missouri, I became General Manager at Crushed Red, which gave me a new perspective on the financial and operational side of the industry. While managing the restaurant, I earned a Cannabis Science and Operations degree from St. Louis University. I also completed my Cooking with Cannabis certification from the Trichome Institute, where I honed the precise dosing techniques that allow me to craft infused dishes with clarity, consistency, and safety—so my clients always know exactly how much they’re consuming.
That vision led to the launch of Magnum Opus Catering, where I now curate elevated cannabis-infused menus alongside non-infused options. Dishes like our jalapeño grit cake with tiger shrimp, buttermilk-brined fried chicken, and infused cheesecake cupcakes reflect both my roots and my evolution as a chef. More importantly, I use these experiences to educate others on responsible cannabis consumption and to help reduce the stigma around plant-based healing and alternative wellness.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I think every journey has its moments where adversity can make you second guess yourself or ask, “is this something I can do with confidence and consistency”, but my faith in God and myself never allowed me to waiver in the face of adversity. Only made me more focus and determined to continue down the road I sought out when I first started to think this is something I wanted to do. Being a private chef and handling all things pertaining to not only food preparation and set up, but the business aspect of things is a big adjustment, but one I welcome and understand is just a part of the process and I completely trust the process as it will shape me into the chef I’m needing and wanting to be.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m the founder and executive chef of Magnum Opus Catering, a Kansas City-based private chef and catering company that specializes in elevated cannabis-infused dining experiences. I create high-end infused meals—mocktails, appetizers, entrées, and desserts—that blend culinary artistry with cannabis science. But what truly sets me apart is my commitment to precision, education, and legal responsibility.
I hold a Cannabis Science and Operations degree from St. Louis University and a Cooking with Cannabis certification from the Trichome Institute, where I learned advanced dosing techniques to ensure all infused items are clearly labeled and responsibly portioned. All THC-infused offerings are served exclusively in private settings to adults 21+ and are compliant with Missouri state laws. We do not sell THC products à la carte—everything is part of a fully catered private experience with dosage transparency and waiver protocols in place.
Beyond the food, I’m most proud of how I’m helping change the narrative around cannabis. Through creative, terpene-driven dishes and a focus on responsible consumption, I’m showing people that cannabis cuisine can be elegant, safe, and educational—not just recreational.
Can you talk to us a bit about happiness and what makes you happy?
What makes me happiest is seeing my clients leave not just satisfied, but more informed. When someone finishes one of our infused dining experiences with a better understanding of cannabis—how it works in the body, how dosing affects them, what terpenes can do—I know I’ve done more than just serve a meal. I’ve created an experience that bridges education and enjoyment.
That moment when a client says, “I’ve never thought about cannabis like this before” or “This helped me feel in control of my experience” — that’s what fuels me. It means I’ve contributed to breaking stigma, promoting wellness, and helping someone connect more intentionally with what they’re consuming
Pricing:
- Elevated Soul Food $80/person (app, entree, mocktail & dessert)
- Wake & Bake $70/person (app, entree, mocktail & dessert)
- Asian Fusion $100/person (app, entree, mocktail & dessert)
- Stoner’s Supper $80/person (app, entree, mocktail & dessert)
- Surf & Turf $120/person (app, entree, mocktail & dessert)
Contact Info:
- Website: https://www.magnumopuscatering.com
- Instagram: https://www.instagram.com/magnumopuscateringcompany?igsh=ZDBuYmwzdHVpaWE1&utm_source=qr
- Facebook: https://www.facebook.com/share/17sqKHYire/?mibextid=wwXIfr
