Marcus Samuelssonbrought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from theNew York Timesin the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.

颁奖就继续来,萨缪尔森麸皮ched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 byCrain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically theTap Project.

Samuelsson took uptown Manhattan by storm with hisRed Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venueGinny’s Supper Clubbrings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, withAmerican Table Café and Barat Alice Tully Hall, and his casual burger joints,Marc Burgerto Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launchedAmerican Table Brasserie and Bar, in Stockholm,Norda Bar & Grill, in Gothenburg, andKitchen and Table, in Uppsala.

Among his many TV appearances, Samuelsson is a judge onThe Taste(now in its third season), was the winner on Bravo’sTop Chef Masters Season 2, as well as the winner of the second season ofChopped All-Stars. He is also the author of cookbooksAquavit: And the New Scandinavian Cuisine(2003),The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa(2006),New American Table(2009)and the 2012 memoirYes, Chef, which was also nominated for a James Beard Foundation award.