WD-50 50 Clinton St. (between Rivington & Stanton) New York, NY 10002 • 212-477-2900

WD-50 Dessert Menu - Home

WD- 50 Pastry Chef Sam Mason

Sam Mason, wd~50's pastry chef, was born in 1974 in Jacksonville, Florida. He trained at Johnson and Wales in Providence, Rhode Island. After graduation Sam did a stage with Pierre Hermé at Ladurée in Paris, and upon his return to the US, Sam worked at the Park Avenue Café and with the late Jean-Louis Palladin at both Napa in Las Vegas and Palladin in New York.

Most recently, Sam has been the pastry chef at Union Pacific and Atlas. Sam has been at wd~50 since it opened in April of 2003.

His desserts combine many ingredients from the world of savory ingredients with some of the more traditional techniques and ingredients associated with confection, resulting in a completely unique style that revitalizes both the palate and the eye.

Mason is also a guest pastry chef faculty member at The French Culinary Institute where his lessons focus on dessert plating techniques. He was named one of the 10 Best Pastry Chefs by Pastry Art & Design in 2005 and was recently nominated for Outstanding Pastry Chef by the James Beard Foundation in 2006