Renowned chef Marcus Samuelsson has had a remarkable culinary journey that has taken him from the acclaimed Aquavit restaurant to his current status as a leader in the global culinary scene. Known for his innovative approach to food, Samuelsson’s career highlights include a three-star review from the New York Times during his time at Aquavit and the opening of Red Rooster, a restaurant that celebrates the flavors and soul of Harlem.
One of the standout recipes that foreshadowed Samuelsson’s cross-cultural style is the Gingery Creamed Kale and Cabbage, featured in a 2006 Food & Wine article. This dish, born out of the chef’s preparation for Red Rooster, combines elements of his Ethiopian heritage, Swedish background, and the culinary traditions of Harlem. The creamy greens, infused with zesty ginger and turmeric, set the tone for the unique narrative that would define Red Rooster’s menu.
Today, Samuelsson’s influence extends beyond his restaurants to his mentorship of rising chefs like Tristen Epps and Fariyal Abdullahi. Through initiatives like the Rise Residency program, Samuelsson is empowering the next generation of culinary professionals by providing them with opportunities for reflection and experimentation.
As the culinary world has evolved to become more inclusive and global, Samuelsson has embraced these changes in his cooking. He incorporates ingredients like berbere and coconut milk, drawing inspiration from Ethiopian cuisine and his own culinary journey. Reflecting on his past recipes, Samuelsson envisions updates that reflect his growth as a chef, such as replacing cream with coconut milk and incorporating niter kibbeh for added richness and umami.
Overall, Marcus Samuelsson’s culinary evolution is a testament to his creativity, innovation, and commitment to celebrating diverse flavors and cultural traditions. His impact on the culinary world and his dedication to mentoring the next generation of chefs ensure that his legacy will continue to inspire and influence for years to come.
