Chef Marcus Samuelsson’s Office Bag Lunch

Photograph by Jamie Goldenberg

Marcus Samuelsson first made a splash in New York’s dining scene in the 1990s as the hotshot, twentysomething executive chef at Aquavit, the Scandinavian stalwart in Midtown Manhattan. He cemented his success in 2003, when—as the owner and executive chef at the Red Rooster in Harlem—the Ethiopian-born, Swedish-raised Samuelsson was crowned “Best Chef: New York City” by the James Beard Foundation.

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