Marcus Samuelsson

Who would ever have conceived of America’s preeminent ambassador of Scandinavian cuisine being a 31-year-old hailing from Ethiopia? Indeed, Marcus Samuelsson was born in a small Ethiopian village but, when orphaned at the tender age of 3, he sought refuge at a nearby Swedish field hospital. There, one of the nurses knew of a young couple who were desperately looking to adopt and, so, Marcus and his older sister were relocated to Göteborg, Sweden.

Samuelsson’s fascination and skill with food began early, under the tutelage of his adoptive Grandmother, a former professional cook; and his formal studies were completed at the Culinary Institute of Göteborg. Apprenticeships in Switzerland, Austria, New York (at the very restaurant where he is now executive chef and co-owner) and France allowed him to accumulate encyclopedic knowledge of many international cuisines but Chef Samuelsson’s personal style has always remained grounded in the classic Scandinavian techniques and preparations with which he grew up. Returning to New York in 1994 to assume the position of sous chef at Aquavit, long considered the “grandest of New York’s Scandinavian restaurants,” Samuelsson was appointed executive chef within the year.

Called “a fearless chef with an artistic streak” by The New York Times, who recently awarded Aquavit a three-star rating, Chef Samuelsson continues to make a name for himself and Scandinavian cuisine. He is dedicated to the traditional seafood, game, and preserving techniques that have been savored by Scandinavians for generations, but imbues these classic dishes with innovative flavor, texture and aesthetic elements that enhance and revitalize them.

Yipeee’s Celebrity Chef Alliance is currently coordinating events with Chef Marcus Samuelsson. For more information, click here.

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