Chefs are often known for their signature style of cooking, be it a particular cuisine or an eclectic blend of influences. Marcus Samuelsson has combined his Ethiopian origins and Swedish upbringing into menus at a multitude of restaurants, interweaving his unique flair with North American and Japanese foods and techniques. With the recent opening of Marcus Addis in Ethiopia’s capital city, Samuelsson continues to explore regional flavors and international twists.
In an exclusive interview with Food Republic, the chef shared some of his culinary inspirations and cuisines he hopes to incorporate in the future. Although he is curious about foods from around the world, he is keen to learn more about certain Asian cultures. Samuelsson’s restaurant VRÅ in Gothenburg, Sweden, serves a Nordic Japanese menu, sparked by the chef’s time in Japan.
Still, he remains humble, noting, “I spent a lot of time in Japan, but I don’t master it, but I’m always curious to learn more.” Not much has changed in that respect, regardless of Samuelsson’s ever-expanding collection of restaurants. “I’m in love with cooking and learning and the people behind the food. So my curiosity is just as big today as it was when I started when I was 16-17 years old,” he shares.
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