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Marcus Samuelsson

Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.

The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.

Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala.

Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.

  • Recipe

    Grilled Salmon with Aleppo-Honey Glaze, Turnips, and Kale

    Zesty ginger-spiked vegetables are the perfect foil to this richly glazed fish.

  • Recipe

    Salmon Lox with Onion Jam and Avocado

    A traditional beet cure (also called gravlax) gives the salmon a beautiful jewel-toned gradation of color that adds a real wow factor when serving.

  • Recipe

    Salmon Poke

    This Hawaiian raw fish salad is traditionally made with tuna. Make sure to get a center-cut portion of fish so that the salmon pieces will be evenly sized. You will…

  • Recipe

    Steamed Salmon with Fennel and Citrus

    Aromatic fennel and tart citrus highlight the sweetness of salmon while providing a counterpoint to its rich texture. If you can’t find blood oranges, add another medium orange to the…

  • Moveable Feast

    Jerk Trout with Green Goddess Dressing

    Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. Cool green goddess dressing balances the…

  • Moveable Feast

    Fried Yard Bird (Chicken) with Gravy

    At Ginny's Supper Club in Harlem, chef Marcus Samuelsson is known for his fried chicken, a recipe inspired by his Swedish grandmother and influenced by his African roots, with the…

  • Moveable Feast

    Ginny’s Supper Club, Harlem (109)

    Joined by legendary New York chefs Marcus Samuelsson and Jonathan Waxman, host Pete Evans brings Moveable Feast with Fine Cooking to the heart of New York’s Harlem.

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