Sam MasonODDFELLOWS ICE CREAM CO.
Sam Mason, Chef and Co-owner of OddFellows Ice Cream Co. (New York, NY; www.oddfellowsnyc.com)
Chef Sam Mason is the ice cream chef behind the authentic, quirky ice cream creations at New York City’s beloved scoop shop, OddFellows Ice Cream Co. A James Beard Award nominee, Mason trained at Johnson & Wales in Providence, RI before completing a stage at Ladurée in Paris. He then moved to New York City to work alongside famed chefs such Alain Ducasse, Paul Leibrandt, and Wylie Dufresne, with whom he held the position of pastry chef at Dufresne’s acclaimed wd-50. In June 2013, Mason partnered with husband and wife team Mohan and Holiday Kumar, who shared the same passion for quality scoops, to open the flagship location of OddFellows in Williamsburg, Brooklyn. With the mission of concocting the highest quality ice cream both in texture and flavor, Mason integrates science into his craft to produce truly original, handmade ice cream. All of the ice cream is pasteurized on site in the Williamsburg kitchen using locally-sourced, additive-free dairy as well as fresh, seasonal produce sourced locally. Since opening the flagship location and a second shop in the East Village, Mason has created an abundance of both “oddball” flavors like Chorizo Caramel Swirl and Miso Cherryas well as upgraded twists on classics like Iced Milk & Cookies and Milk Chocolate Peanut Butter Pretzel. He also created the crowd-pleasing Cotton Candy Cone and Foie Gras Drumstick and collection of sundaes and ice cream sandwiches. Mason is the recipient of Star Chef’s “NY Rising Star” award, was nominated for a James Beard Award for “Outstanding Pastry Chef,” and his work has been praised by The New York Times, Wall Street Journal, Food & Wine, Bon Appetit, Vogue, New York Magazine, and Zagat, among others.