Marcus Samuelsson
Thirty-year-old Marcus Samuelsson, executive chef of Restaurant Aquavit, has received more accolades than most chefs receive in a lifetime. He was the youngest chef ever to receive a three-star restaurant review from The New York Times restaurant critic William Grimes. In 1999, the James Beard Foundation honored him as best "Rising Star Chef, " and was rated as one of "The Great Chefs of America" by The Culinary Institute of America.
In 1973, three-year-old Marcus was orphaned when his parents fell victim to a tuberculosis epidemic that raged through his Ethiopian homeland. He and his young sister were adopted by a young Swedish couple and at a young age, he also discovered his passion for cooking; he was taught by his grandmother who was a professional cook herself.
At sixteen, he attended the Culinary Institute in Göteborg, attending classes by day and cooking in local restaurants at night. After graduation he apprenticed in Switzerland and later in Austria. In 1991, he was asked by Aquavit owner Håkan Swahn to apprentice at his restaurant. Following his stint at Aquavit, Samuelsson returned to Europe to take a position at the world-renowned three-star Michelin restaurant Georges Blanc in Lyon, France. In 1994, Håkan Swahn commissioned Marcus to return to Aquavit to work under the restaurant's new executive chef, Jan Sendel. Both found they shared much in common. Sadly, after eight weeks on working together, Sendel died unexpectedly. Marcus then took on the challenge of becoming the sous chef and in 1995, Swahn formally appointed him to the position of executive chef, and three months later, the young chef earned a coveted three-star rating from The New York Times. His cuisine continues to win national praise and he has been featured in countless newspapers, magazines, and television programs.
Chef's Recipes :
Smoked Salmon with Salsify Tagliatelle and White TrufflesCheck our Calendar to find out about Chef's Night Demos
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