Marcus Samuelsson

At 24, Marcus became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from The New York Times.


Topics

Food


Full Bio


At 24, Marcus became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from The New York Times. In 2003 he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, Riingo, serving Japanese-influenced American food.Marcus Samuelsson lecturing atGoogle in New York City (2007)In addition to his recognition as a world-class chef, Samuelsson is an award-winning cookbook author with titles in both English and Swedish. His 2006 African-inspired cookbook The Soul of a New Cuisine received the prize "Best International Cookbook" by the James Beard Foundation. Other titles written by Samuelsson are Aquavit and the New Scandinavian Cuisine, En Smakresa ("A Journey of Tastes"), andStreet Food.

Samuelsson is a Visiting Professor of International Culinary Science at the Umeå University School of Restaurant and Culinary Arts in Sweden. He had a television show, Inner Chef, which aired in 2005 on Discovery Home Channel and yet another program in 2008,Urban Cuisine on BET J/Centric. His cooking combines international influences with traditional cuisines from Sweden to Japan and Africa.

On November 24, 2009, Samuelsson served as guest chef for the first state dinner of the Barack Obama presidency. The dinner, in honor ofIndian Prime Minister Manmohan Singh, was served on the South Lawn and largely vegetarian. Samuelsson reportedly sought to combine sustainable and regional foods which reflect the best in American cuisine yet evoke the flavors of India. Harvesting fresh vegetables and herbs from the White House Garden, Samuelsson included red lentil soup, roasted potato dumplings, and green curry prawns on his menu.The tradition of guest chefs joining the White House chef for special events began during the Clinton administration.

Samuelsson is an advisor to The Institute of Culinary Education in New York City.

His restaurant, Red Rooster, opened in December 2010 in Harlem. In March 2011, Red Rooster hosted a fundraising dinner for theDemocratic National Committee. President Obama attended the dinner. The $30,800-per-plate event raised $1.5 million.

In the fall of 2012, Samuelsson, together with Clarion Hotels, launched a restaurant concept called Kitchen & Table. The concept's first restaurant opened at Clarion Hotel Arlanda Airport and during 2013 and 2014 it will take place at all Clarion Hotels in Sweden and Norway.

Samuelsson has been featured on television including on CNN, MSNBC's The Dylan Ratigan Show, as a judge on Top Chef, Iron Chef America, Chopped, and frequent guest appearances on Today. He previously hosted his own television shows, The Inner Chef and Urban Cuisine.

In early 2010, he competed alongside 21 world-renowned chefs on Bravo's television series Top Chef Masters. Samuelsson won the competition, earning $115,000 for UNICEF's grassroots effort The Tap Project. In 2011, he was a contestant on the fourth season of The Next Iron Chef, competing against nine other chefs for the opportunity to be designated an "Iron Chef" and appear regularly on Iron Chef America. Samuelsson was eliminated in the fifth episode, finishing in sixth place.

After appearing consistently as a culinary judge on the Food Network show Chopped, Samuelsson competed in and won Chopped All Stars: Judges Remix. He was awarded the grand prize of $50,000 for his charity, the Careers Through Culinary Arts Program.

On June 28, 2012, Samuelsson was the subject of an extensive interview on Fresh Air with Terry Gross on NPR.

In 2014, he made his debut as a judge on the second season of the American television series The Taste.

Search Speakers


 

Contact Us