Elevating Ethiopian Flavors: Marcus Samuelsson Set to Open Marcus Addis on Addis Ababa’s Skyline











Chef Marcus Samuelsson, an eminent figure in the culinary world, renowned for his unique blend of multicultural influences, is poised to unveil his latest gastronomic venture, Marcus Addis. This new restaurant is strategically located on the 46th floor of the Commercial Bank of Ethiopia building in Addis Ababa, with a grand opening scheduled for December 20. In anticipation, a preliminary soft opening is set for today, November 19.

Samuelsson’s culinary journey is a fusion of his Ethiopian and Swedish heritage. He first rose to prominence as the executive chef of Aquavit in New York City, where he was distinguished by earning a prestigious three-star review from The New York Times, a recognition made all the more significant as he became the youngest chef to achieve this feat.

His gastronomic empire spans multiple continents and includes a variety of acclaimed establishments. Notable among these are Red Rooster, located in Harlem and Overtown, Hav & Mar in Chelsea, and a series of MARCUS restaurants in several international locations. Samuelsson’s accolades extend beyond the kitchen; he has catered for high-profile events, including the inaugural State dinner for the Obama Administration. He also holds multiple James Beard Foundation awards and is a familiar face on culinary shows across networks like Peacock and PBS.

Marcus Addis stands as a testament to Samuelsson’s passion for culinary diversity and innovation. The restaurant’s design, perched on the 46th floor, reflects a modern and stylish aesthetic while embracing the vibrant essence of Ethiopia. The decor features an array of carefully selected artworks, immersing guests in a uniquely Ethiopian ambiance.

In a conversation with Capital, Samuelsson expressed his enthusiasm for introducing the Addis Ababa populace to his signature blend of international and Ethiopian culinary delights. The menu at Marcus Addis is a sophisticated blend of global inspirations, offering an array of small plates and elaborate feasts, each dish a celebration of culinary finesse and cultural synthesis.

For Samuelsson, the opening of Marcus Addis in Addis Ababa is a venture of personal and cultural significance. While he was not born in the city, it holds deep familial connections for him, making this endeavor a poignant homecoming. Additionally, the restaurant’s location in a landmark architectural project in East Africa adds to its allure, along with the opportunity it presents for Samuelsson to mentor young professionals and students in the culinary arts.

Samuelsson’s approach to Ethiopian cuisine is respectful yet innovative. He aims to honor its rich traditions while infusing them with his unique culinary perspective. This approach reflects in Marcus Addis, where traditional Ethiopian elements like injera and berbere are integral to the menu, blended seamlessly with Samuelsson’s innovative culinary techniques. This fusion results in a dining experience that is both rooted in Ethiopian culture and reflective of Samuelsson’s distinct culinary philosophy.