Marcus Samuelsson

Marcus Samuelsson (born 1970) is an Ethiopian-Swedish American chef, restaurateur, and author. Discover his inspiring biography, restaurants, philosophy, and impact on global cuisine.

Introduction

Marcus Samuelsson is one of the world’s most celebrated chefs, known for bridging cultures through food. Born in Ethiopia, raised in Sweden, and building his culinary renown in the U.S., Samuelsson integrates his diverse heritage into his cuisine. He is the head chef and owner of Harlem’s iconic Red Rooster, and continues to expand his restaurant footprint and culinary influence internationally.

Early Life and Identity

Marcus Samuelsson was born Kassahun Tsegie on January 25, 1971 (sources vary between 1970 and 1971) in Ethiopia.

During the turmoil of the Ethiopian Civil War, he and his sister were separated from their biological family. Anne-Marie and Lennart Samuelsson, and raised in Gothenburg, Sweden. Helga taught him to cook, introducing him to Swedish home cooking and the art of flavor from a young age.

Growing up in Sweden, Samuelsson nurtured a deep interest in food and culinary arts, eventually enrolling in the Culinary Institute in Gothenburg.

Culinary Education & Early Career

After his formal training in Gothenburg, Samuelsson apprenticed in Switzerland and Austria, and later in France, refining classical European techniques.

In 1994, he moved to the United States to work at Restaurant Aquavit in New York as an apprentice. executive chef of Aquavit and achieved the distinction of being the youngest person to receive a three-star review from The New York Times.

He continued to build his reputation in New York, branching into new restaurant ventures such as Riingo and other culinary projects.

Restaurant Empire & Signature Ventures

Samuelsson is known not only for cooking but for building a diverse portfolio of restaurants, many of which draw on his multicultural identity.

• Red Rooster (Harlem, New York): Opened in 2010, this flagship restaurant celebrates the food and culture of Harlem and African-American traditions, infused with global flavors.

• Hav & Mar: In 2022, he launched this Chelsea, NYC restaurant, blending Swedish and Ethiopian influences in a cuisine he calls “Swediopian.”

• Marcus has also announced a new venture, Marcus DC, scheduled to open in Washington, D.C. in Spring 2025.

• He previously expanded with concepts such as Streetbird (rotisserie & chicken), Marcus B & P, Marcus at MGM, and locations in Montreal among others.

Samuelsson has won multiple James Beard Awards and has been recognized for both his culinary skills and his writing.

Books, Media & Influence

Samuelsson is also a prolific author and media personality:

• His memoir Yes, Chef (2012, co-written with Veronica Chambers) recounts his life journey and won a James Beard Award for Writing & Literature.

• Other notable books include The Soul of a New Cuisine, New American Table, Make It Messy, and The Rise: Black Cooks and the Soul of American Food.

• On television, he’s appeared as a judge or host on Top Chef, Chopped, The Taste, Iron Chef, and his own series No Passport Required, which explores immigrant food cultures across America.

• He serves as a cultural ambassador, combining food with storytelling, and emphasizing how food is linked to identity, history, and community.

Philosophy & Culinary Vision

Marcus Samuelsson’s culinary ethos is deeply shaped by his personal narrative. He often emphasizes:

• Fusion of heritage and innovation — blending Ethiopian, Scandinavian, African-American, and global flavors to create new expressions of identity.

• “Swediopian” cuisine at Hav & Mar is a direct example of this merger of Swedish and Ethiopian traditions.

• Community, narrative & equity: His restaurants often function as cultural hubs, celebrating local stories, mentorship, and inclusive hospitality.

• Sustainability & local sourcing: In his cooking and sourcing choices, he aims to respect ingredients, seasons, and environmental impact.

• Bridging continents: Samuelsson’s more recent project, Marcus Addis in Ethiopia (opened recently), marks a homecoming and investment in his birth country’s culinary future.

Challenges & Milestones

• Early in life, losing his mother and being displaced during civil conflict presented huge challenges of identity, belonging, and resilience.

• Rising through the ranks as a Black immigrant chef in elite culinary environments often dominated by Eurocentric norms posed cultural and systemic challenges.

• His success—becoming the youngest NYT three-star chef and expanding widely—marks significant milestones in bridging cultural divides in gastronomy.

Legacy & Impact

Marcus Samuelsson’s impact goes beyond kitchens:

• He is a role model for chefs of diverse backgrounds, showing how personal narrative can enrich, not limit, culinary expression.

• His restaurant Red Rooster has become a cornerstone of Harlem’s food scene and cultural identity.

• Through his books, media presence, and mentorship, he amplifies voices in food that are often marginalized.

• His investment in Ethiopia via Marcus Addis signals a commitment to giving back to his roots and transforming local food industries.

Conclusion

Marcus Samuelsson (born January 25, 1971) embodies the convergence of heritage, craft, and innovation. From Ethiopia to Sweden to America's culinary stages, he has crafted a career that speaks to identity, migration, and the universal language of food. Through his restaurants, writing, and activism, Samuelsson invites us to see cuisine not as mere sustenance but as storytelling, connection, and transformation.