The culinary mastermind behind Momofuku—Ko, Ssäm Bar, Noodle Bar, Má Pêche—and not to mention Maple and fried chicken phenomenon Fuku, writes about culinary failure and the future of his food.
The Top Chef semi-finalist has become a New York culinary fixture, helming The Surf Lodge in Montauk. We caught up with Talbot after dinner service, at the beginning of his tenure, over drinks.
