Marcus Samuelsson Comes Home

Entering the elevator of a skyscraper in Addis Ababa, Marcus Samuelsson is taken back to the opening of his most personal project a year ago. His relatives from a remote village came to christen Marcus Addis, but faced a challenge with the elevator. While the children were excited by the ride up to the panoramic views, the older generation had never experienced such vertical travel.

In the days leading to Ethiopian Christmas, Samuelsson and his wife, Maya Haile Samuelsson, are focusing on the future of hospitality in Ethiopia. They are investing in staff training, sourcing quality ingredients, and ensuring kitchen and dining room consistency in preparation for the opening of Marcus Samuelsson’s restaurants.

As a renowned chef with a complex background, Samuelsson aims to leave a legacy for the next generation of chefs and his own children. His journey from being adopted from Ethiopia to becoming a celebrated chef has shaped his culinary identity, which now includes a fusion of African and Ethiopian flavors.

With a focus on incorporating Ethiopian ingredients like berbere and teff into his dishes, Samuelsson is exploring new culinary possibilities. He sees the potential for teff to have global influence, collaborating on projects like teff beer to showcase the diversity of Ethiopian cuisine.

Throughout his career, Samuelsson has been guided by the concept of “soul,” influencing his exploration of flavors and culinary identity. His experiences in Ethiopia have been instrumental in shaping his restaurants, blending Ethiopian and Western influences to create a unique dining experience.

Looking ahead, Samuelsson is dedicated to nurturing the next generation of Ethiopian chefs through partnerships with local culinary schools. He envisions a future where Ethiopian cuisine continues to evolve and captivate diners both locally and globally.