Sam Talbot

Sam Talbot is Executive Chef of the Mondrian SoHo in New York City.

At the forefront of the 'integrative kitchen' movement, which breaks down the walls between the way we eat and the way we live, Sam is today one of America's most original chefs. Sam's approach to cooking is to understand the food, who's eating it where, when and in what circumstances. His approach to life is the same. Diagnosed at a young age with juvenile diabetes, Sam lives every hour with a profound understanding of the impact of food on life and life on food. That understanding has become a uniquely creative driving force for his cooking style and recipes.

A native of Charlotte, North Carolina, Sam began his culinary training at Johnson and Wales University in Charleston. During his schooling, Sam worked at the acclaimed J. Bistro in Charleston where he worked under chef /owner James Burns. Sam still considers Burns his mentor and returns frequently to Charleston to cook, fish, and refresh his culinary "juices."

Sam's inventive dishes have been praised by The New York Times, New York Magazine, the Daily News, the New York Post, Zink Magazine, Time Out New York and Forbes Magazine.