PRESS INQUIRIES
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ARCHITECTURAL DIGEST
Marcus Samuelsson is already an award-winning chef, restaurateur, cookbook author, and television personality. Now, with the launch of his first collaboration with West Elm, he can add “home goods designer” to his resume. The 32-piece capsule, which includes furniture, lighting, tableware, textiles, and art, is a natural next move for the multihyphenate creative.
JERSEY DIGS
A popular celebrity chef who invested in Newark’s food scene last decade has revamped his Downtown restaurant as Marcus Samuelsson launched Vibe BBQ over the weekend.
NBC NETWORK
Lauren Scala visits Metropolis, Chef Marcus Samuelsson’s latest restaurant. Together, they try some of his gorgeous and delicious menu items.
NEW JERSEY MONTHLY
Celebrity chef Marcus Samuelsson’s newest culinary endeavor will open this Saturday, March 23, replacing his Marcus B&P restaurant. Vibe is a casual restaurant aiming to capture the “vibe” of eating fresh, classic barbecue and sides in good company. Smoked chicken wings, pulled pork sandwiches, dry-rubbed spare ribs, mac & cheese and banana pudding are some of the featured menu items.
WABC
Chef Marcus Samuelsson and TV host Bevy Smith are visiting some of their favorite Black-owned businesses and restaurants around New York City.
SEMAFOR
ADDIS ABABA — World renowned Ethiopian-born chef Marcus Samuelsson has opened his first Africa-based restaurant in the capital Addis Ababa to showcase fusion cuisine inspired by his unique upbringing.
BUSINESS WIRE
In a three-part series, Chef Marcus Samuelsson shares thoughtful inspiration from his Monogram kitchen at home
NEW YORK TIMES
The party at Marcus Samuelsson’s Red Rooster Harlem has been going strong for 12 years and counting. It’s no great surprise, then, that with Hav & Mar, Mr. Samuelsson has built another perpetual-motion machine that showers endless good vibes on the notably diverse crowd that shows up early and stays late. (Well, late by post-pandemic standards, anyway.) What is unexpected, though, is the cooking. Under Fariyal Abdullahi, the executive chef, it’s fun, smart, fresh and liberated from geographical boundaries. Ms. Abdullahi reaches into other cultures for a global cuisine that’s distinctly new.
TRAVEL + LEISURE
T+L sat down with Chef Marcus Samuelsson at the Bahamas Culinary & Arts Festival at Baha Mar ahead of his latest restaurant opening.
TIMEOUT
The Perelman Performing Arts Center—a dynamic, beautiful new theater near the World Trade Center—opened to much fanfare a couple of months ago and, now, New Yorkers have even more of a reason to celebrate the arrival of what is sure to become a cultural institution downtown, as famous chef Marcus Samuelsson has opened his latest restaurant right inside the space.
EATER NEW YORK
Metropolis opens in the Perelman Performing Arts Center, one of the biggest projects revitalizing the area around One World Trade
RESTAURANT HOSPITALITY
Marcus Samuelsson — the celebrity chef behind Red Rooster in Harlem, regular fixture on television, and multi-time author — is expanding his restaurant empire.
Marcus at NoHu, the seasonal pop-up rooftop bar and restaurant at Weehawken’s EnVue, Autograph Collection Hotel in Port Imperial, is concluding its run on March 31, 2022.
Through the end of the month, Chef Marcus Samuelsson’s menu will celebrate trailblazing women in history and contemporary society including Marian Michaels aka “The Butterfly,” the first Black Super Heroine, Toni Stone, the first woman to play in men's professional baseball league, and pioneering fashion icon April Walker. Guests can enjoy these limited time menu specials created in their honor with wine pairings from the groundbreaking women behind McBride Sisters Wine Collection. The last opportunity to dine Marcus at NoHu is Monday – Thursday 5-11pm; Friday 3-11pm; and Saturday – Sunday 5-11pm for dining, drinks and weekend brunch. For reservations, visit: nohurooftopbar.com
People Magazine
“The Top Chef Family Style judge, 50, took to Instagram on Friday to reveal that he and wife Maya Haile Samuelsson are expecting their second baby together, and the name they've chosen for their little bundle of joy has a sweet and special meaning behind it.”
Las Vegas Weekly
“Marcus Samuelsson visited his Streetbird eatery at Resorts World’s Famous Food Street Eats earlier this month to introduce the new Impossible Nuggets to the menu. Streetbird fried chicken, originated in New York, is one of the first restaurants in the country to debut the plant-based nuggets.”
Forbes
“Although it’s been a little over a decade since Red Rooster first opened its doors in Harlem, head chef and restaurateur Marcus Samuelsson seems like he’s been a part of the local landscape for far longer.”
![Marcus Samuelsson Recalls Being Told to 'Lower [His] Ambition' When Working in All-White Kitchens](https://images.squarespace-cdn.com/content/v1/5818b2b003596e3016bd3e29/1647641517619-V27D6DBNZUKLUIR2LJJ0/Screen+Shot+2022-03-18+at+6.11.55+PM.png)
PEOPLE MAGAZINE
“Marcus Samuelsson made it his mission to help improve diversity in kitchens after being told to "lower his ambition" when he first entered the industry.”
Veg News
“In a new docuseries, Marcus Samuelsson takes viewers on a culinary journey of Black-owned restaurants in America, including vegan burger shop Slutty Vegan.”
Essence
“Black owned restaurants were among some of the hardest that were hit this past year due to the pandemic. Black restaurants in New York, for example, saw revenue decline as much as 80% since the start of the pandemic. While the tide has certainly turned, there’s still much support needed to help keep these businesses afloat.”
Caribbean Journal
“World-renowned Chef Marcus Samuelsson is opening its first-ever restaurant in the Caribbean, Caribbean Journal has learned.”
The New York Times
“Marcus Samuelsson, a chef, and Maya Haile Samuelsson, a model, felt the need for community during the pandemic more than ever.”
Forbes
“Marcus Samuelsson is a chef with a full resume. From being the youngest person to receive a three-star review from The New York Times to being crowned champion of Top Chef Masters and Chopped All-Stars…”
The Wall Street Journal
“This year, the restaurant industry was flipped on its head. Covid-19 disrupted our way of life, throwing everyone in the supply chain—from the farmers who grow our food to the chefs who turn it into the masterful dishes that end up on our plates—into a season of disarray and fear.”
Bon Appétit
“This holiday season, our global brand ambassador, Marcus Samuelsson, is sourcing most of his gifts closer to the home he’s lived in for 15 years: Harlem. Many of the folks who make these goods might live down the street or work in his nearby restaurant, Red Rooster.”
CNBC
“2020 has been a devastating year for restaurant owners, and it’s not just your corner coffee shop or mom-and-pop restaurants that have been affected.”
Food & Wine
“Marcus Samuelsson's newest cookbook, The Rise, is a true collaboration—and not just because he shares author credit with acclaimed writer Osayi Endolyn, with recipe work from Yewande Komolafe and Tamie Cook. Across every page, The Rise captures the rich tapestry of Black food culture not only through sharing recipes, but by elevating other important voices.”
DAILY NEWS
“Celebrity chef Marcus Samuelsson dished out shell-shaped slices of cornbread to voters outside Public School 007 in East Harlem Tuesday morning as part of the World Central Kitchen #ChefsForThePolls campaign.”
Forbes
“Growing up on an island in Sweden, Samuelsson ate seafood four or five days a week, in all ways, in all forms — fresh, raw, cured, preserved, salted. “Everybody participated in the seafood trade,” he recalls. For him, seafood is personal — it evokes memories of entering his grandmother’s home, throwing on an apron and cooking some type of fish.”
The Wall Street Journal
“Novels, splashy celebrity memoirs and cookbooks from chefs of color are among publishers’ offerings this fall”
EATER NASHVILLE
“The 404 Kitchen continues its staycation-inspired dinner series, partnering Matt Bolus and the team with other notable chefs from Nashville and beyond for one-of-a-kind dining experiences for in-restaurant and take-home diners alike.”