[vc_row][vc_column][vc_column_text]Our site’s original content featuring Marcus Samuelsson
Position: Chef, Restaurateur, Television Personality, and Cookbook Author.
Website: Marcus Samuelsson
Born: January 25, 1970
Education: Culinary Institute Gothenburg, Sweden
Awards: Receive a 3-star rating from the New York Times while Executive Chef of Aquavit.
“Best Chef New York City” by the James Beard Foundation 2003.
About Marcus Samuelsson:
Samuelsson studied at the Culinary Institute in Gothenburg, where he grew up, apprenticed in Switzerland and Austria, and came to the United States in 1991 as an apprentice at Restaurant Aquavit. 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.
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”), and Street 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 of Prime Minister Manmohan Singh and the country of India, 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.
As of 2010, he lives in Harlem, near the site of his newest restaurant, Red Rooster, which opened in December 2010.
In March 2011, the Red Rooster hosted a fund-raising dinner for the Democratic National Committee. President Obama attended the dinner. The $30,800-per-plate event raised $1.5 million.
In the fall 0f 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.[display-posts tag=”marcus-samuelsson” include_excerpt=”true”]
His Recipes is featured in Battman’s books ,“Bagel & Lox”