With multiple restaurants around the world, bestselling cookbooks and a memoir, and as the youngest chef to receive two three-star ratings from The New York Times, Marcus Samuelsson is a leader in the culinary world. His rise from an apprentice in Switzerland and France to becoming executive chef of Aquavit at the age of 24 and now owner of Red Rooster and Streetbird Rotisserie is a reflection of his hard work, leadership, and innovative vision. On June 17, Marcus took time out of his busy schedule to converse with Corby Kummer, senior editor and food writer at The Atlantic, for the Aspen Institute’s Leadership series in memory of Preston Robert Tisch. Samuelsson discussed his aspirations of opening his own restaurant as a young apprentice in Europe, and how the events of 9/11 encouraged him to become an entrepreneur and open his first restaurant in Harlem.
The event took place at Hunter College’s Roosevelt House, and is part of the Leadership Series in memory of Preston Robert Tisch sponsored by Steve Tisch, Lizzie and Jonathan Tisch, and the Laurie M. Tisch Illumination Fund.