Sam Mason

Sam Mason (photo)
Brooklyn based Chef Sam Mason has built a critically acclaimed reputation over the last decade for his innovative dishes and passion for music.  After studying at Johnson & Wales University, Sam honed his craft and built his reputation, working for Jean Louis Palladin, Paul Liebrandt and Wylie Dufresne.   Formally the pastry chef at WD-50, Sam is considered one of the most creative chefs in America today.  His aesthetic culinary vision combines molecular gastronomy with inventive ingredients to produce sweet and savory dishes that continually surprise the palate.

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