Marcus Samuelsson, a globally recognized chef and restaurateur renowned for his culinary innovation that intricately weaves together a tapestry of diverse cultural influences. Born in Ethiopia and raised in Sweden, he soared to culinary stardom as the executive chef of New York City’s celebrated eatery, Aquavit, earning multiple accolades, notably a coveted three-star rating from The New York Times. His distinctive culinary approach harmonizes an array of flavors, drawing inspiration from his rich multicultural heritage. Beyond his prowess in the kitchen, Samuelsson is an accomplished cookbook author, television personality, and an influential advocate for diversity and inclusivity within the culinary realm.
His culinary empire spans across various restaurants worldwide, including iconic establishments like Red Rooster in Harlem (NYC) and Overtown (Miami), Hav & Mar in Chelsea (NYC), multiple MARCUS locations in Montreal, the Bahamas, Newark, Atlanta, and Metropolis at the Perelman Performing Arts Center (World Trade Center, NYC). Notably, Samuelsson holds the distinction of being the youngest recipient of a three-star review from The New York Times. He orchestrated and executed the inaugural State dinner for the Obama Administration, honoring Indian Prime Minister Manmohan Singh.
In his commitment to showcasing culinary diversity, Samuelsson curated a team of chefs for the 2022 Met Gala menu, spotlighting three accomplished women chefs, emblematic of America’s rich culinary mosaic. An eight-time James Beard Foundation award winner across various categories encompassing chef, authorship, and television personality, Samuelsson’s recent contributions include head judge on Top Chef: Family Style (Peacock), hosting On the Rise (Eater), and critically acclaimed hosting of No Passport Required on PBS.
His latest venture, Marcus Addis, epitomizes Samuelsson’s culinary prowess, merging international flavors with an Ethiopian essence. Nestled in the 47th floor of the Commercial Bank of Ethiopia building, an architectural gem soaring to 209 meters on Yohannes Street, Marcus Addis charms with its modern and chic interior design. The menu, a symphony of international classics infused with unique twists, reflects Samuelsson’s innovative approach.
Driven by the vibrant traditions and warm hues of Ethiopia, Marcus Addis’ interior design showcases carefully curated artwork, crafting an immersive Ethiopian experience. Speaking with Capital, Samuelsson expressed his excitement in introducing Addis Ababa to this extraordinary fusion of international cuisine and Ethiopian flavors. The thoughtfully curated menu at Marcus Addis features globally inspired small plates and grand feasts, each dish a celebration of culinary excellence and cultural amalgamation. Chef Marcus Samuelsson is also expected in Ethiopia for the much-anticipated grand opening of Marcus Addis, slated for December 20, 2023. Excerpts;
Capital: What inspired you to choose Addis Ababa as the location for your new restaurant, and what aspects of the city’s culinary scene and culture do you hope to highlight through your venture?
Marcus Samuelsson: Returning to this city feels like a true homecoming for my wife, our family, and me. While we weren’t born in this particular city, it holds a special place in our hearts because of our familial connections here. Moreover, being part of a pioneering architectural project in East Africa is tremendously exciting. To have the opportunity to engage with people through food, to share meals, create lasting memories in such an extraordinary location is a genuine honor. Working alongside aspiring young professionals and students in this field adds an extra layer of excitement. The amalgamation of all these elements makes this market a profoundly special and meaningful place for us to be involved in.
Capital: How do you plan to strike a balance between honoring the traditional Ethiopian cuisine and introducing your own unique culinary perspective in your restaurant’s menu?
Marcus Samuelsson: Well, first of all, I have an immense appreciation for Ethiopian cuisine. It’s not just about the current culinary scene; it extends to the rich cultural impact it has globally, particularly within the Ethiopian diaspora. The unique flavors, the distinctiveness of injera bread, the vibrant berbere—these elements have introduced Ethiopian cuisine to countless people worldwide. For us, it’s paramount to honor and respect this cultural heritage while infusing our own interpretation. We strive to offer a contemporary perspective, inspired by this rich culinary legacy. Our approach involves sourcing authentic Ethiopian ingredients, but it doesn’t stop there. It’s about presenting these ingredients in a manner that resonates with my personal journey and reflects the essence of our local market.
This restaurant is a testament to modernity within a profoundly traditional context. Situated in a significant new development, it embodies a duality—a harmonious blend of tradition and innovation, paying homage to the past while embracing the present and future.
Capital: Are there any specific Ethiopian ingredients or cooking techniques that you find particularly intriguing and that you plan to incorporate into your dishes?
Marcus Samuelsson: In our culinary creations, we celebrate the essence of Ethiopian cuisine by incorporating fundamental elements such as Injera, berbere, and an array of authentic Ethiopian ingredients. These components form the backbone of our cooking style, serving as the very foundation upon which our culinary artistry is built. We draw inspiration from the rich traditions of Ethiopian gastronomy, paying homage to its spices, techniques, and time-honored methods.
While staying true to these traditional roots, we also bring forth our own innovative touch. It’s about respectfully transforming these Ethiopian ingredients to align with our unique style of cooking. So, at its core, our cuisine is deeply rooted in Ethiopian culinary heritage, yet it evolves into something that reflects our distinctive culinary vision and approach.
Capital: In what ways do you envision collaborating with local farmers, suppliers, and artisans to ensure the use of fresh, locally sourced ingredients in your restaurant?
Marcus Samuelsson: I mean, we’ve been here for now, eight, nine months to work. You know, when you build a restaurant, the key is to include your local community. And that’s something that comes from hiring from guests, and also from vendors, so that’s something that we started to work on. And as we open, we’re going to get even better and better. Obviously, our goal is to purchase everything that we can purchase locally. So, benefiting the local economy is our goal, we just got to get going to open and do this step by step because the amount of ingredients that we need to buy and how that you know, there’s a lot of logistics.
Capital: How do you plan to create a dining experience that not only appeals to the local population but also attracts international visitors, while still staying true to the essence of Ethiopian cuisine?
Marcus Samuelsson: I think the fact that we are on the 47th floor makes it very attractive, both for the visitor, the local and the tourist. You know, people dying with us as an experience, because they want to have people come to us because they want to have an experience. So that’s what we focus on. Whether that’s for somebody’s anniversary, graduation, date night conference, that’s when we realized, you know, eating in markets shouldn’t be in an event and experience that is memorable. That’s to create a delicious restaurant. We’re really happy to be in our days. And that’s our first goal, to be part of the community. And as with any opening, we have to learn from what people are telling us, and that’s going to take a while to get it. Exactly. There’s a lot of moving parts of category two. So we saw we’re going to do everything we can to make it the best opening we possibly can. And we have to be patient with that.
Capital: Addis Ababa has a growing food culture with various dining options. What steps are you taking to differentiate your restaurant and make it stand out in the local culinary scene?
Marcus Samuelsson: Our core emphasis lies in crafting an experience that resonates deeply with our guests, transcending beyond mere dining into an immersive journey of hospitality and culinary delight. Our focal point revolves around delivering an exceptional market experience that goes beyond just offering great food; it’s about creating lasting impressions through unparalleled hospitality and attentive service.
The journey of opening a restaurant is profoundly humbling. While we arrive with our vision and passion, it’s ultimately our guests who shape the narrative. Their feedback, preferences, and experiences guide our evolution. It’s an ongoing process of listening intently to their desires, understanding their needs, and continuously fine-tuning our offerings to exceed expectations.
Being part of this vibrant culinary landscape is a source of immense joy for us. It’s a commitment to hard work, dedication, and a relentless pursuit of excellence. We’re enthusiastic about this endeavor, eager to pour our efforts into creating an establishment that not only serves outstanding cuisine but also evolves through a culture of learning and adaptation.
Capital: Are there any specific challenges or opportunities that you anticipate when opening a restaurant in Addis Ababa, and how do you plan to navigate them?
Marcus Samuelsson: I’m incredibly thrilled that my Ethiopian family and my wife’s relatives will have the chance to experience our restaurant. This opportunity to return to the country where I was born, after establishing restaurants globally, is truly momentous. It’s an honor to be part of the city’s current landscape and to contribute to its evolving culinary scene.
For me and my team, this endeavor isn’t just about a restaurant; it’s a profound cultural exchange. We consider it a privilege to be woven into the fabric of Addis Ababa, contributing our part to the vibrant tapestry of its diverse culinary offerings. Being able to bring joy through our culinary creations and add a vibrant hue to the city’s gastronomic map is a privilege we deeply cherish.
Capital: How do you plan to incorporate sustainability and responsible practices into the operations of your restaurant, considering factors such as waste reduction, energy efficiency, and community engagement?
Marcus Samuelsson: In terms of community engagement, our goal is to actively host and participate in cooking classes within Addis Ababa. These classes could be held in collaboration with local culinary schools or even take place within the vibrant Mercato. We aim to be deeply ingrained in the community fabric, sharing our knowledge and passion for cooking with everyone who is eager to learn.
Regarding sustainability, we’re committed to working closely with our local team to identify the most effective approaches. We understand the importance of being responsible stewards of the environment and are keen on exploring and implementing best practices that align with our values. Learning and adapting our methods to contribute positively to the local environment is always our priority.
Capital: How do you envision your restaurant contributing to the overall growth and development of the local food industry in Addis Ababa, and what impact do you hope to have on the community?
Marcus Samuelsson: Well, our first step is to immerse ourselves in Addis Ababa and truly understand its essence. It’s a journey of learning and respect for the vibrant food culture that exists here. Previously, I’ve been merely a guest, but now, with our restaurant, the aim is to be an active contributor to this dynamic culinary landscape. We’re eager to become part of the rhythm of Addis, to absorb its spirit, and to contribute positively to its food scene.
One of our foremost goals is to create employment opportunities, adding value not just to our establishment but to the community as a whole. We’re excited about the prospect of generating jobs and contributing to the growth of an already exciting dining experience in the city.
