Sam Mason is one of the most progressive culinary voices working in America today. A native of Jacksonville, Florida, Mason was educated at Johnson & Wales University. After graduation, he completed a stage with Pierre Hermé at Ladurée in Paris before moving to New York to make his mark.
Mason honed his craft at some of the most prestigious kitchens in the country, including Palladin, Union Pacific, Atlas, and Park Avenue Café. During his tenure at wd~50, Mason was named a 2005 StarChefs.com New York Rising Star Pastry Chef and won national recognition for his hypermodern pastry. Mason is known for his amazing culinary vision and gift in combining unusual and innovative ingredients that surprise, delight, and challenge the palate.
With Tailor, a contemporary dining and cocktail parlor, Mason’s goal was to blur the line between dinner and dessert—testing the palates and the imaginations of his diners. His menu was divided into “salty” and “sweet” categories and featured unconventional takes on classic cocktails. Mason’s other projects include IFC’s “Dinner with the Band,” featuring the renegade, punk rock best of modern music and cuisine. The recently opened Empire Mayonnaise marks Mason’s first foray into the gourmet retail world. And in summer 2013, Mason returned to sweet flavors with the opening of OddFellows Ice Cream Co., in the Williamsburg neighborhood of Brooklyn.