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  1. Marcus Samuelsson (born Kassahun Tsegie; Amharic: ካሳሁን ፅጌ 25 January 1971) [3] is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York.

  2. MARCUS SAMUELSSON is the acclaimed chef behind many restaurants worldwide, including Red Rooster Harlem, MARCUS Montreal, Marcus B&P and Red Rooster Overtown in Miami. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required on PBS.

  3. 4 days ago · Marcus Samuelsson is an award-winning chef, restaurateur, cookbook author, philanthropist and food activist. His most recent restaurant is New York City’s acclaimed Red Rooster Harlem,...

  4. marcussamuelsson.com › aboutMarcus Samuelsson

    Marcus Samuelsson is the renowned chef behind many restaurants worldwide including flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia.

  5. Nov 12, 2020 · Red Rooster chef and restaurant owner Marcus Samuelsson overcame a turbulent childhood and built a restaurant empire.

  6. Find Chef Marcus Samuelsson's and his restaurant recipes online here. Baked goods, breakfast, dessert, drinks, meats, pasta and grains, salad, sauces and spreads, seafood, sides, soup, and vegetarian/vegan.

  7. Dec 4, 2023 · Detroit's Middle Eastern Cuisine | No Passport Required with Marcus Samuelsson | Full Episode. Hosted by renowned chef Marcus Samuelsson, NO PASSPORT REQUIRED is a PBS/Eater series that...

  8. MARCUS SAMUELSSON is the acclaimed chef behind many restaurants worldwide, including Red Rooster Harlem, MARCUS Montreal, Marcus B&P and Red Rooster Overtown in Miami. He has won...

  9. Jun 26, 2012 · In his memoir “Yes, Chef,” Marcus Samuelsson writes about his background, the hard work that led to his success, and the frustrating lack of exalted black chefs.

  10. Jul 23, 2023 · These dishes from the prolific celebrity chef and restaurateur highlight the flavors of Africa and Scandinavia, including paprika-roasted leg of lamb, fonio-stuffed collards with sambal, and more...

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