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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.

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