By our staff reporter
Chef Marcus Samuelsson is set to open a new restaurant called Marcus Addis on the 47th floor of the Commercial Bank of Ethiopia building with the grand opening slated for December 20, while the soft opening will be held today November 19.
Known for his culinary innovation and multicultural influences, Samuelsson’s reputation as an acclaimed chef and restaurateur precedes him. With a background that blends Ethiopian and Swedish heritage, he gained recognition as the executive chef of Aquavit in New York City, earning three stars from the New York Times.
Samuelsson’s culinary empire encompasses various renowned establishments, including Red Rooster in Harlem and Overtown, Hav & Mar in Chelsea, and multiple MARCUS locations worldwide. He holds the distinction of being the youngest chef to receive a three-star review from The New York Times and has catered events such as the inaugural State dinner for the Obama Administration.
Dedicated to highlighting culinary diversity, Samuelsson curated a team of chefs for the 2022 Met Gala menu, showcasing accomplished women chefs. His accolades also include multiple James Beard Foundation awards and hosting popular culinary shows on platforms like Peacock and PBS.
Marcus Addis, Samuelsson’s latest venture, embodies his culinary expertise by combining international flavors with an Ethiopian essence. Located on the 47th floor of the Commercial Bank of Ethiopia building, the restaurant boasts a modern and chic interior design. Inspired by the vibrant traditions of Ethiopia, the ambiance features carefully curated artwork that immerses guests in an Ethiopian experience.
Speaking about the restaurant, Samuelsson told Capital his excitement for introducing Addis Ababa to the fusion of international cuisine and Ethiopian flavors. The menu at Marcus Addis offers a blend of globally inspired small plates and grand feasts, each dish crafted to celebrate culinary excellence and cultural fusion.
For Samuelsson, opening Marcus Addis in Addis Ababa holds special significance. Despite not being born in the city, it holds familial connections and represents a meaningful homecoming. The opportunity to be involved in a pioneering architectural project in East Africa adds to the excitement, as does the chance to work with aspiring young professionals and students in the culinary field.
When it comes to Ethiopian cuisine, Samuelsson emphasizes the importance of honoring its cultural heritage while infusing his own interpretation. He appreciates the global impact of Ethiopian flavors and ingredients and aims to present them in a contemporary and personal manner that resonates with the local market. Marcus Addis reflects a harmonious blend of tradition and innovation, paying homage to the past while embracing the present and future.
In the culinary creations at Marcus Addis, Samuelsson celebrates the essence of Ethiopian cuisine by incorporating fundamental elements such as injera, berbere, and authentic Ethiopian ingredients. While staying true to traditional roots, he also adds his own innovative touch, resulting in a cuisine that reflects his distinctive culinary vision and approach.
