Sam Talbot - Top Chef

One of Bravo Television’s "Top Chefs," Sam Talbot was raised in Charlotte, North Carolina.  He attended Johnson and Whales in Charleston and trained under Charleston's own James Burns at J.Bistro in Mt.Pleasant.  By 24 years old, Sam became the executive chef of the Black Duck Restaurant in New York City.  Sam then opened the Williamsburgh Cafe as Chef/Owner in Brooklyn, New York. 

Q.  You were diagnosed with diabetes as a teenager.  Has that aspect of your life influenced the way you prepare food for people?

A.  It’s funny.  Before Top Chef, I didn't tell people I had diabetes.  But to be on the show, I had to tell the production crew.  I had to let the camera crew film me when I stopped in the middle of a challenge to check my blood sugar.  In six weeks, I went from keeping it a secret to trying to start a charity.  I never in a million years would have expected it to affect my life the way it has.

Being diabetic certainly affects the way I eat. When I cook for others, though, I like to prepare what they love to eat, but I tend to make things in a healthy manner so that I can enjoy what I make for my guests too.  Like this recipe (Espresso rubbed filet mignon with English peas, pea tendrils and heirloom potatoes), which is not just a crowd-pleaser but also wholesome and healthy.