This Is TASTE 729: The Wild and Influential Aquavit Days with Marcus Samuelsson
Feb 11, 2026
Marcus Samuelsson, acclaimed chef born in Ethiopia and raised in Sweden, founder of Red Rooster and former Aquavit leader. He recalls mid-90s New York dining, mentorships that shaped his technique, blending French precision with Asian flavors, and the community-driven creation and evolution of Red Rooster in Harlem.
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Global Travel Changed His Food Vocabulary
- Marcus links his global travels to shaping lighter, umami-forward cuisine at Aquavit, blending French technique with Asian flavors.
- He says exposure to diverse cuisines let him finish classical sauces with ingredients like coconut milk, white soy, and lemongrass.
Left Aquavit To Tell His Story
- Marcus explains he left Aquavit because his personal story and broader culinary influences didn't fully fit a strictly Scandinavian restaurant.
- He felt it wasn't fair to Aquavit or himself to push the restaurant beyond its Scandinavian identity.
Harlem Designed Red Rooster
- Marcus Samuelsson describes designing Red Rooster so Harlem itself guided every detail from wood to music and open kitchen visibility.
- He explains the restaurant's four pillars: food, art, music, and Harlem community, each intentionally equal in importance.
