Marcus Samuelsson's journey is an adventure filled with tough times turning into significant victories. Marcus was born in Ethiopia as Kassahun Tsegaye, he faced challenges early on, especially when a disease called tuberculosis took his birth mother away. Fortuitously, a kind nurse and fate stepped in, bringing Marcus and his sister into a caring home. 

Destiny comes into the story when the nurse connects the siblings with a Swedish adoption agency. This connection eventually led to their adoption by Anne-Marie and Lennart Samuelsson in Sweden. Subsequently, Kasahun Tsegaye became a person named Marcus Samuelsson. Marcus reflects, 'Sometimes a horrible thing in your life can be an opportunity for something.'

Achieving Three-Star Review in New York

Growing up in a diverse family, Marcus learned to love cooking from his grandma, Helga. His dreams of becoming a professional football player shifted, and he started working in restaurants as a teenager.

Marcus worked without payment for several years. He attended cooking school in Sweden, Switzerland, and Austria before making his way to France. Despite facing challenges like plates being thrown and encountering rejection to own a restaurant because of his skin color, France provided him with valuable lessons and experiences. Afterward, he moved to the U.S. and joined a Swedish restaurant in New York. He chose the U.S. because of his father, who had gathered information about black excellence in the U.S. through books and movies.

In New York, when the head chef passed away, 24-year-old Marcus took charge as the head chef and received a fantastic three-star review from The New York Times. Marcus stated, 'Food is my best language, rather than all the languages I speak, I explain myself in food.'

Marcus's Red Rooster in Harlem

In 2003, Marcus Samuelsson took a significant step in his culinary journey by focusing on Harlem, moving there with his wife Maya Haile in 2005. He spent seven years exploring the cultural history shaped by the Great Migration. 

Unlike his European experiences, Marcus patiently explored the diverse culinary influences within Harlem. Before introducing Red Rooster in 2010, Marcus connected with Harlem, discovering Black culture and culinary traditions. 

The renowned restaurant, Red Rooster features a diverse and soulful menu, reflecting the cultural blend of Harlem with food classics and dishes inspired by immigrant communities. Praised by The New York Times and frequented by notable figures like the Obamas, Red Rooster evolved beyond a restaurant into a cultural and culinary landmark, a community hub celebrating Harlem's vibrant spirit.

The Marcus Addis Project

Alongside his wife, Marcus is leading the way to achieve his goal of owning a restaurant in his home country. At the end of 2023, Marcus introduced a project called Marcus Addis, aiming for a top-notch restaurant located in the tallest and biggest buildings in Addis Ababa. Looking ahead, Marcus dreams of empowering young Ethiopian chefs by taking them to the U.S., providing opportunities to learn, and then returning to their home country, Ethiopia, to collaborate on innovative cooking projects.

In 2023, Marcus achieved a significant milestone by winning an Emmy Award for his short-form program, 'My Mark.' Beyond his television success, Marcus has also stood out as a best-selling author, with acclaimed books like 'Yes, Chef' and 'The Red Rooster Cookbook,' earning praise for his noteworthy contributions to culinary literature. 

Lastly, Marcus underscores the importance of collaboration, the pursuit of dreams, and expressing gratitude at every step. He said, 'The biggest lesson is collaboration—hold on to your dream and collaborate.’

Marcus Samuelsson's story is more than being a chef. It is a narrative of overcoming challenges, exploring diverse cultures, and integrating diversity into American cuisine. He is also a testament to Ethiopians' excellence on the global stage.

Thanks for checking this out! To discover more insights from Chef Marcus, Click Here and enjoy the complete interview.