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Why We Love Marcus Samuelsson

  • Marlon Mata
  • December 20, 2010

When it comes to fusion cooking, I think this guy’s name will always be the first one in the list. After all, it’s not every day that we get a brilliant chef who could take our good, classical American recipes, and then serve them with a unique twist. And that is the talent Marcus Samuelsson is proud of.

Born in Ethiopia in 1970, Marcus, originally named Kassahun Tsegie, lost his mother at an early age. Later on he, along with his elder sister Fantaye, were adopted by Lennart and Anne Marie Samuelsson, who resided in Gothenberg, Sweden. It was then that the children were named Marcus and Linda, respectively.


Marcus attributes his early interest in cooking through his maternal grandmother, who was also living in Sweden at that time. He studied in the Culinary Institute of Gothenberg, and then apprenticed himself in Switzerland and Austria. In 1991, he moved to the United States in order to work as an apprentice chef in Restaurant Aquavit. Later on, he became its executive chef when he was only 24. It was also at this time that he received a three-star rating from The New York Times, the youngest ever to receive such recognition.

Why We Love Marcus SamuelssonThe dished prepared by Marcus can be described as uniquely familiar. His take on local cuisine is an interesting mix of the usual and radical. For example, his American dishes all have a Japanese influence in them, without reducing the identity of the original dish. He can be said to have brought the taste of Sweden, Japan, and Africa, back in American cooking.

He could perhaps be best remembered for being the guest chef of President Barack Obama’s first state dinner in honor of Prime Minister Manmohan Singh of India. Largely vegetarian, Marcus sought to prepare dishes made from sustainable and regional ingredients that brings out the best of America, but still pays homage to Indian culture.

He’s also a recognized writer, having published cookbooks in both English and Swedish. His cookbook “The Soul of a New Cuisine”was recognized as the “Best International Cookbook”by the James Beard Foundation for its African-inspired themes. He is also the writer of “Aquavit and the New Scandinavian Cuisine,””En Smakresa (A Journey of Tastes)”, and “Street Food.”All these books have been recognized as authorities in their topics.

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