Of all the food magnates that run New York, few have the versatility of chef Sam Mason. Since making a name for himself as a leading acolyte of avant-garde cuisine at wd~50 and the now-shuttered Tailor, he has created his own mini empire in Brooklyn. As a bar owner, ice-cream purveyor, and local mayonnaise don, you might think there’s nothing he can’t do. In this three-part series presented by Gentleman Jack whiskey, Sam traces what led him to where he is now, and how he got from cooking high-end French food in Los Angeles to making gourmet frozen treats and owning a honky-tonk dive in Williamsburg.
Watch the videos below to see Sam Mason discuss the artistry of cooking, oddball ice-cream flavors, and his next move.