INTERVIEW: Chef Sam Talbot On Resurrecting An Iconic Hamptons Spot, Beyond Type 1, And More

After a brief hiatus, Chef Sam Talbot, who appeared on seasons 2 and 14 of Bravo’s Top Chef, has penned two cookbooks, The Sweet Life: Diabetes without Boundaries and 100% Real, and was even deemed one of People Magazine‘s “Sexiest Men Alive,” is once again displaying his talents in the Hamptons at the recently opened Morty’s Oyster Stand.

We caught up with Talbot about the new Napeague eatery, his non-profit, Beyond Type 1, paying homage to the legendary Cyril Fitzsimmons, and more.

After helming The Surf Lodge’s kitchen a few years ago, Morty’s Oyster Stand marks your Montauk (Napeague) return. Why did you feel the timing/this project was a fit?

ST: After many years of traveling to every state and 49 countries, the East End tops the list as one of my all time favorite places to cook. This project made sense for so many reasons. I’m blessed to be apart of the resurrection of such a cool property.

The restaurant’s inspiration was East Coast Oysters. (Photo: Noah Fecks)

Tell us a bit about the menu’s inspiration?

ST: The menu is what I would want to be offered at such an iconic beach town. It’s got you covered from all sides from killer fish tacos to the best fried chicken most people have ever had, so I hear. The whole fish is an experience too. Local black bass seared la plancha, with aji limo sauce and tomato fries. It’s inspired from the cool Peruvian joint I got turned onto in Venice beach.

The restaurant’s inspiration was East Coast Oysters, and there will be a variety of rotating fresh oysters (wellfleet, nauti pilgrim, moonstone, pemaquids) on the menu. Do you have a favorite? If so, why?

ST: I love the oysters. I haven’t met one I didn’t want to suck down.

Morty’s Oyster Stand pays homage to the space’s previous owner with a fun nod to Cyril Fitzsimmons in Morty’s’ décor and on the cocktail menu with Cyril’s famous BBC (Bailey’s Banana Colada). Why was it important for the Morty’s team to honor to the East End legend?

ST: Legends never die. We believe that to the core.

When not in the kitchen, what are some of your favorite ways to unwind in Montauk/the East End?

ST: I love spending time with my family and friends and Tank in the water and on the beach or a late night meal at The Dock.

Morty’s’ Whole Fish. (Photo: Noah Fecks)

In addition to your passion for cooking, you launched Beyond Type 1, a non-profit organization you founded with Nick Jonas, Juliet de Baubigny, and Sarah Lucas that focuses on helping the Diabetic community. Now in its fourth year, could you speak about the organization’s impact and will you be hosting any Hamptons events this summer?

ST: Beyond type one is what I’m most proud of! I wear our logo on my knuckle :). Beyond type one is the largest diabetes org online, funding advocacy, education and CURE research! PLEASE CHECK US OUT at @beyondtype1 and www.beyondtype1.com.

How has living with Type 1 Diabetes influenced your cooking?

ST: I think living with diabetes for awhile has made me more aware that everything counts. It didn’t just make me think differently about food and cooking but how we live in general. How I want to live more importantly. I think I have influenced diabetes more than it has me, to be honest. We co-founded the WORLD’S largest diabetes org online! That’s influencing.

Morty’s Oyster Stand is located at 2167 Montauk Highway in Amagansett. For more information, visit www.mortysoysterstand.com.