Culinary Profile – Marcus Samuelsson
At the age of 38, Marcus Samuelsson has received more accolades than many chefs receive in a lifetime. A graduate of the Culinary Institute in Gothenburg, Samuelsson apprenticed in Switzerland, Austria, France and the U.S. In 1995 he was hired as Aquavit’s Executive Chef. Just 3 months later, Aquavit received a three-star review from The New York Times. Samuelsson was honored with the James Beard Foundation Award for ‘Rising Star Chef’ in 1999 and ‘Best Chef, New York’ in 2003. He was also celebrated as one of “The Great Chefs of America” by The Culinary Institute of America.
Samuelsson has been featured in numerous national publications and television programs. Samuelsson is also the co-founder and chief creative director of Townhouse Restaurant Group, a restaurant management and consulting company with projects in the US and Europe, including New York City’s Riingo, AQ Kafé, August as well as Chicago’s C-House and Marc Burger. He is the author of four successful cookbooks, including Aquavit and the New Scandinavian Cuisine (2003), Aquavit c/o New York (2004), En Smakresa med Marcus Samuelsson (2002), and Street Food (2004). His cookbook, The Soul of a New Cuisine – A Discovery of the Foods and Flavors of Africa, was released in October 2006, and has received accolades from publications such as The New York Times, the Chicago Tribune, and the Washington Post, and winning ‘Best International Cookbook’ from the James Beard Foundation in 2007. In 2007, Samuelsson became the first chef to collaborate with Starbucks coffee, delivering bakery items and coffee blends.
Samuelsson serves on the Board of Directors of Careers Through Culinary Arts Program (C-CAP), and is an ambassador for the U.S. Fund for UNICEF. In 2005, Samuelsson was appointed Visiting Professor of International Culinary Science at the Umeå University School of Restaurant and Culinary Arts, and received an honorary degree from Johnson & Wales University as Doctor of Culinary Arts in 2006.