Marcus Samuelsson’s New Chapter in Addis Ababa
When Marcus Samuelsson returned to Addis Ababa, it was not merely a homecoming. It was a statement about where Ethiopia’s culinary culture might be headed.
The world-renowned chef, restaurateur and author launched a five-course Tasting Menu series designed to signal a new phase in the capital’s fine-dining scene—one that blends local ingredients with global technique while extending beyond the walls of a single restaurant. The initiative also reflects Samuelsson’s broader effort to invest in culinary training, mobile food concepts and professional mentorship in the city where he was born.
The first installment of the series debuted on January 8 at a private, invitation-only event at Marcus Addis Global Restaurant, perched on the 47th floor of the Commercial Bank of Ethiopia’s headquarters tower. The venue, already synonymous with high-end dining in the capital, served as the backdrop for a menu that drew from Ethiopia’s diverse regional produce while applying contemporary international methods.
The Tasting Menu experience opened to the public on January 10 and 12, marking the next phase of Samuelsson’s visit. Events were held at the Hyatt Regency Addis Ababa and at the Science Museum compound in partnership with the Addis Ababa Tourism Commission, where Samuelsson led master classes focused on dish preparation and professional kitchen practices.
On January 10, he also introduced the Vibe BBQ Food Truck, signaling an expansion into mobile catering services. Parked at the Hyatt Regency’s grounds and open to the public, the food truck offered a menu that included the Vibe Burger with cheese sauce and beef bacon jam, fried pickles and chips, as well as jerk chicken paired with mango slaw.
Later, at the Science Museum, Samuelsson hosted a master class that brought together chefs and hospitality professionals from across Addis Ababa. Participants exchanged experiences and discussed industry standards, while organizers emphasized the program’s broader goal: strengthening the city’s appeal as a destination for conferences and international visitors.
Beyond public events, Samuelsson worked closely with students at the Tourism Training Institute, where professional-grade cookware was donated to support hands-on instruction. He personally mentored students preparing for careers in hospitality, combining technical training with practical kitchen experience.
Organizers described the initiative as an effort to equip aspiring chefs with practical skills while helping establish clearer professional pathways within the country’s food industry. Samuelsson, for his part, framed the work as a turning point.
Introducing a new dining experience in Addis Ababa, he said, required extensive planning and coordination. But he rejected rigid distinctions between fine dining and street food, arguing that meals prepared for on-the-go consumption carry the same cultural value as those served in formal settings. That philosophy, he added, informed the decision to host events across multiple locations—from luxury hotels to open-air barbecue sites.
“My goal is not only to bring world-class flavors to Addis but to invest in the talent found here,” Samuelsson said. “By sharing knowledge and expanding service capacity, Ethiopia can be recognized as a global destination for culinary excellence.”
The launch also introduced M-Catering, or Marcus Catering, an extension of the Marcus Addis brand. Under the initiative, the 48th floor of the CBE tower has been designated for daytime service—offering pastries, coffee and light fare—while doubling as a venue for private events in the evening. The catering service operates both on-site and off-site in collaboration with the Hyatt Regency Addis Ababa.
Organizers described M-Catering as an effort to push dining beyond the traditional restaurant model and into events, festivals and large gatherings.
Speaking during the Vibe BBQ Food Truck launch, Hyatt Regency Addis Ababa’s general manager, Otto Kurzendorfer, welcomed what he described as the rise of a new generation in the sector. He said it was rewarding to see guests enjoying street food in the hotel’s parking area and noted that Addis Ababa was fortunate to host a chef who has brought comparable concepts to cities such as New York, Montreal, Washington and Nassau.
Samuelsson, whose career spans restaurants, fashion, design and food education, operates more than a dozen establishments worldwide, including the acclaimed Red Rooster Harlem in New York. He also serves as co-chair of the Culinary Careers Program and as a frontline adviser for World Central Kitchen, where he supports culinary training and food-access initiatives internationally.
Born in Addis Ababa, Samuelsson is a multiple James Beard Award winner, an Emmy Award–winning producer and the author of several books—credentials that, for this visit at least, were secondary to a more immediate ambition: helping shape the future of Ethiopian food, one kitchen at a time.
