Marcus
Samuelsson
Crossing
boundaries with a fearless determination, Samuelsson's is currently
New York's hottest rising chef, having been voted one of America's
top five bachelors by People's magazine. Experience Samuelsson's
inspiring style at Grand Hyatt Singapore,
mezza9 for this Summit.
Ethopian-born,
raised by a Swedish family, trained in Switzerland, Austria and
having established his career in New York, Samuelsson set a trend
in the heart of America's dining culture, throwing a different
perspective on Scandinavian cuisine.
The former
apprentice at Aquavit, Samuelsson returned to become its executive
chef in 1995 after his stint at the highly acclaimed 3-Michelin
star Georges Blanc in Lyon, France. After which, Sammuelsson became
the co-owner of Aquavit. A natural-born artist, Samuelsson's cuisine
encapsulate a profound texture and strong characteristic that
has a tendency to surprise palates.
Highly accomplished,
the 30-year old achiever was awarded a four-star rating in Forbes;
a three and a half star rating in Crain's, was honoured as the
"Best Rising Star Chef" by the "James Beard Foundation
in 1999" and named one of "The Great Chefs of America"
by The Culinary Institute of America.
Despite the
challenges and demands of his career, Samuelsson also dedicates
his time to being the official spokesperson and ambassdor for
UNICEF, in raising funds and support for tuberculosis initiatives
in developing countries.
Browse Marcus Samuelsson's recipes:
- Lobster
Roll with Potato Foam and Osetra Caviar
- Kobe
Beef Ravioli
- Saffron
Stuffed Shrimp Ball
