Sam Mason is the chef/owner of both EMPIRE mayonnaise (www.empiremayo.com ) a luxury, exotically-flavored mayonnaise company, and OddFellows ice cream co., both based in Brooklyn, NY. After studying at Johnson & Wales University, he honed his craft and built his reputation, working for Jean Louis Palladin, Paul Liebrandt, and Wylie Dufresne. Formerly the chef at TAILOR restaurant in SoHo, and the pastry chef at WD~50, Mason is considered to be one of the most creative chefs in America. His aesthetic culinary vision uses inventive ingredients to produce sweet as well as savory dishes that continually surprise the palate.