With the restaurant’s opening coming up fast on Memorial Day weekend, it’s a race against the clock to get the place up and running. We caught up with the 30-year-old chef to see where his head’s at these days.
How’d you get involved with the project?
The whole project did come together really quickly—they literally signed the lease like three weeks ago. I’ve known [consultant] Steven Kamali for a couple years just from different deals he’s done. The [Surf Lodge] partners brought Steven on as one of the consultants and partners, and I was at the top of their list.
Do you have an opening date yet?
We’re shooting for Memorial Day weekend, so it’s really hectic right now. We’re all moving as fast as we can.
What can we expect on the menu?
It’s going to be mainly seafood, fresh market of course, market-driven produce, everything from local purveyors. The fishermen are right there, and it’s a five-minute drive to get fresh fish in the morning. I love the idea of getting to know the people selling me my seafood.
How big is the restaurant and what crew will you use?
The restaurant has 80 seats. As far as the crew in the kitchen, it’s still to be determined. Right now it’s kind of a one-man show, although all my partners are phenomenal. I’m trying to recruit some friends, but it’s just hard because they have jobs here in the city. One guy is coming in from Alaska to work with me—he’s an awesome cook.
Was there a reason you chose Montauk over the city?
It just felt so right. I’ve been cooking in the city for almost eight years now, and I love New York. But I just love the idea of having the same guy I bought my skateboard from be the same guy selling me my seafood. The vibe is awesome in Montauk. It’s very different from the Hamptons, and the surfing is phenomenal. I just thought to myself, if this doesn’t scream “Sam Talbot,” I don’t know what does.
What have you been up to since “Top Chef”?
A lot of consulting. I consulted with Stephen Starr throughout the country, and was hired by a lot of private restaurateurs. I also consulted on a couple places in Charleston. I’ve definitely been keeping busy, but always trying to find the best space to finally be able to call my own.
As far as the Spitzer’s Corner gig, was it just a difference of opinion that caused you to depart?
Basically it just came down to issues with food. They wanted a little bit more “burger and fries,” more “gastropubby,” and it didn’t really fit with what I stand for in cooking.
There was also a rumor of a project on Bowery last year. Was that for real?
That was all rumors. I went to look at a lease on the Bowery and then a few people put my name on a liquor license. It was ridiculous.
So the blogs have been pretty relentless in poking fun at your “celebrity heartthrob” status. Do you find all the gossip affects people’s ability to take you seriously as a chef?
It’s definitely flattering, but I don’t think just because someone says you’re a heartthrob, they associate you with not being able to cook.
When you’re not working, what NYC restaurants do you like to go to?
I eat at Republic, like, six times a day. I’m a huge fan of Tia Pol also, and I really like Perilla. I love quirky little places.
Do you still see or hang out with anyone from "Top Chef"?
Harold [Dieterle] and I are good friends. I’m friends with Marisa [Churchill] and Mike [Midgley], too, but I hang out with Harold the most. [Churchill is now the executive pastry chef at haute Japanese spot Yoshi’s, in San Francisco, while Midgley owns a catering company in Stockton, Calif.]
What do you think of the show's current season? Any predictions?
I’ve only seen one episode this season, but I think I’m judging one of the upcoming episodes.
Photo: Jemal Countess/WireImage.com
