Marcus Samuelsson — born in Ethiopia, adopted by Swedish parents, trained in Switzerland and France, executive chef at Aquavit New York at age 24, owner of Red Rooster Harlem — represents the most complete integration of the African diaspora culinary tradition into contemporary fine dining. His work at Red Rooster deliberately connects the culinary tradition of Harlem (the Great Migration's northern destination) to its Ethiopian and Scandinavian roots simultaneously.
Samuelsson's contribution to the reclamation of African and African American culinary identity.
EAST AFRICAN SLAVE ROUTES + CONTEMPORARY BLACK CULINARY RECLAMATION + ITALIAN REGIONAL DEEP