Grandma Helga came from a very humble background. Your grandmother Helga was special to you. It was the adults in the room, as I got older, that made it more complicated. There were a lot of challenges, but the challenges were bigger once I started to get into the professional world. Then you add adoption and race on top of that. We looked different from everybody else: three Black kids with white parents.
We were outside a lot, whether it was swimming in the summer or foraging in the woods for blueberries and mushrooms in the fall. How did your upbringing influence you?Īs an adult, I can look back and appreciate growing up in Sweden, where I was close to nature.
You were born in Ethiopia, then adopted and raised in Sweden. Here, Samuelsson shares his story, from his birth in Ethiopia and his childhood in Sweden to what keeps him passionate about the restaurant industry. a recurring figure on multiple food and chef TV shows and an author of numerous cookbooks, including The Rise, a showcase of contemporary Black cooking through the lens of influential Black chefs. He’s the cohost alongside chef Jonathan Waxman on a new podcast from Audible called Seat at the Table that explores the inside stories of some of the most iconic restaurants in the U.S. Yet, a major part of his platform is to reclaim Black culinary traditions-something highlighted in his Harlem restaurant Red Rooster, where he has made it a priority to democratize food while uplifting the local community, and in his newest outpost, Hav & Mar, which opened this month in New York’s Chelsea neighborhood with a leadership team helmed by women of color. The prolific chef and restaurateur Marcus Samuelsson is known for his handful of restaurants across the globe that celebrate his roots.
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