The Multifaceted Chef

Marcus Samuelsson is a chef, restaurateur, author, media personality, UNICEF ambassador and member of the U.S. State Department’s American Chef Corps. He is the force behind Harlem’s acclaimed Red Rooster, its downstairs supper club Ginny’s and Lincoln Center’s American Table, among other ventures. His bestselling memoir Yes, Chef traces a journey from Ethiopia to his Swedish grandmother’s kitchen and a fast‑paced culinary career in the United States. Below, Marcus discusses culinary influences, Harlem’s appeal, his book and what he enjoys cooking at home.

AndrewZimmern.com: Who has been your biggest culinary influence?

Marcus Samuelsson: My grandmother Helga is at the root of everything for me. She was always cooking and involved us in every step, so my earliest memories of food are with her. Over the years I’ve admired many chefs and mentors, but she was the first to teach me how food carries family and culture.

AZ.com: You recently released your memoir, Yes, Chef. What was the biggest challenge of writing such an honest tale? What was it like to see the project come to fruition?

MS: Writing the book meant looking at myself closely, including moments I wish I’d handled better. Deciding how much to include was a constant balancing act—each draft revealed more of my story. Holding the first bound copy was a milestone; chefs are expected to master kitchens, not necessarily prose, so finishing the memoir felt like a major personal accomplishment.

AZ.com: In Yes, Chef, you write about returning to your native Ethiopia to meet your birth father. How has reconnecting with your roots influenced your life and cooking?

MS: Reconnecting with family in Ethiopia deepened my sense of origin and naturally influenced my cooking. I’m more intentional about incorporating Ethiopian and other African flavors and techniques into menus and home meals. My wife Maya also keeps our household connected to those traditions.

AZ.com: Red Rooster is a hot ticket in NYC right now. What made you decide to open a restaurant in Harlem?

MS: Harlem’s history, diversity and vibrant community made it an obvious choice. I wanted a restaurant that reflected the neighborhood’s spirit—its culture, music and hospitality—and it felt like the right place to celebrate those qualities.

AZ.com: How did you go about recreating a Harlem renaissance vibe at Ginny’s?

MS: The supper club pays homage to the era through atmosphere and food. We reference the supper‑club tradition, blending French and Asian influences with classic American comfort to capture that timeless, celebratory feel.

AZ.com: You’ve been on Chopped and Top Chef Masters (and won both). What do you think of the food TV trend?

MS: Food television has opened up food culture to a broad audience. It’s entertaining, but importantly it inspires viewers to cook, explore new ingredients and engage in the bigger conversation about food and where it comes from.

AZ.com: What are your favorite things to cook for friends and family?

MS: One of my favorites is helping Maya make doro wat, an Ethiopian chicken stew. It’s a long, communal process—served on a large plate to share and traditionally eaten by hand—which makes it as much about gathering as it is about the food.

AZ.com: Favorite restaurants in Harlem?

MS: I love heading uptown for Charles’ Pan‑Fried for classic fried chicken. I’m also a fan of the neighborhood ramen spot Jin Ramen, which is a great local option when I’m craving ramen.

AZ.com: What’s in your fridge?

MS: Not much—Maya and I travel frequently, so our fridge tends to be lean. We keep a variety of sauces and a freezer stocked with spices and blends Maya brings back from Ethiopia.

Check out Marcus’ recipe for Meatball Sliders, his grandmother Helga’s take on Swedish meatballs.

Marcus Samuelsson first gained wide recognition at Aquavit, where he earned a notable three‑star review from the New York Times as the youngest executive chef to receive that distinction. He is the author of the New York Times bestseller Yes, Chef (2012) and has appeared on numerous television programs and talk shows. Marcus won Bravo’s Top Chef Masters Season Two and has been a recurring judge on Food Network’s popular series Chopped, where he also won a season of Chopped All‑Stars.

In 2009 he served as a guest chef at the White House, preparing a state dinner. A long‑time UNICEF ambassador, Marcus has focused advocacy on water and sanitation initiatives such as the Tap Project. He has spoken at events including the World Economic Forum and TEDxHarlem, and in 2012 joined the U.S. State Department’s American Chef Corps to promote cultural diplomacy through food.

Red Rooster Harlem celebrates the roots of American cuisine in a lively, culturally rich neighborhood and has received critical praise, including two stars from the New York Times and recognition from local press. The restaurant’s downstairs supper club, Ginny’s, continues that spirit. Marcus is also a co‑founder of FoodRepublic.com and remains active in projects that connect food, community and culture.

Photo by Kwaku Alston.