"At that point in his career, Samuelsson had already earned a three-star review from the New York Times as the executive chef of Aquavit, the acclaimed Nordic restaurant in New York City. While accolades and fine dining were already part of his story, the chef was setting his sights on a new chapter - one rooted in nostalgic food and cultural celebration."
"He was preparing to open Red Rooster, a restaurant that would reflect the flavors, stories, and soul of Harlem while paying homage to the deep roots of American and African American cuisine. Related: 21 Bold-Flavored Marcus Samuelsson Recipes When asked years later whether he remembered the F&W article, Samuelsson paused momentarily, unsure. But the instant the recipe was mentioned, his memory sparked with clarity. He didn't just recall the dish, but the exact moment it was born."
Marcus Samuelsson moved from fine-dining success at Aquavit toward a Harlem-rooted, community-first culinary vision embodied by Red Rooster. A 2006 Gingery Creamed Kale and Cabbage recipe anticipated his cross-cultural style that blends nostalgic American and African American flavors. Samuelsson now leads 15 restaurants across four countries, including Marcus Addis and Marcus D.C. He mentors rising chefs such as Tristen Epps and Fariyal Abdullahi through the Rise Residency. His contemporary cooking emphasizes Ethiopian-forward ingredients and techniques, including coconut milk, berbere, and niter kibbeh, while honoring culinary memory and cultural roots.
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