From the beginning, Marcus Samuelsson’s mission has been bigger than opening restaurants, but instead about changing who gets seen and credited in hospitality. “When I started, one of the goals for me was to really convert it, change from people of color being anonymous labor in this industry to visible laborers and chefs and titles, and inspire the next generation, saying, hey, this is the field for me,” he told EBONY.
At a time when the culinary world is finally beginning to recognize Black talent beyond the kitchen’s back line, the five‑year anniversary of Marcus at Baha Mar Fish + Chop House feels less like a party and more like a landmark moment. Known for his many accomplishments and awards. The chef and multi-hyphenate of several restaurants around the world is on a mission to continue to celebrate culture through food and pay it forward, giving credit to the Black culinary pioneers who have inspired and paved the way for him, and now he gets to do the same.
As we spent time in the Bahamas at the Grand Hyatt Baha Mar to celebrate the anniversary, it also felt like a new beginning as he opened Vibe BBQ at the Baha Mar Resort that same week. “Our industry is changing for the better,” he said. “I take it with a lot of humility, but I wanted to inspire the next generation, and I had great mentors; I didn’t do this alone. I have an incredible team that works from past, present, and future, so it’s something to look at and be like, we did it together.”
Set against the backdrop of stunning Bahamian sunsets, Marcus at Baha Mar Fish + Chop House offers an innovative menu featuring signature dishes bursting with flavor from vegetables sourced from local farmers across the island. Spotlighting the importance of having people from the community a part of the fabric of the legacy Samuelsson is curating. “I am so proud of this team,” he said. “Two Bahamian women running a multi-unit operation. It just shows you that local talent is where it’s at.”
That insistence on centering local and Caribbean talent is woven throughout his line of work. The celebration gathers “the best of the Caribbean,” including Top Chef winner Tristen Epps, who worked with Samuelsson at Red Rooster Harlem, then soon was promoted to executive chef at Red Rooster Overtown in Miami, and Chef Paul Carmichael, of East Village restaurant Kabawa, who is heavily inspired by his roots in Barbados. For Samuelsson, it’s also a homecoming. “To see what they’ve been doing in their careers makes you so proud,” he said.
He’s quick to point out that this transformation isn’t the work of a single star chef. It’s collective, which is why mentorship has been so embedded in what he does for the next generation. “It means a lot. He was the first person I worked for when I moved to the U.S. from Barbados, and I worked for him for quite a while,” Carmichael told EBONY. “We’ve opened restaurants together, and for me, I feel paying it forward is my job first.”
While the restaurant’s five‑year run is a business success, he measures legacy differently: in upward mobility. “Seeing the bar back becoming a bartender because that transformed her or his family or seeing somebody being a server, becoming a manager… we will be creating it across the world, whether it’s in Ethiopia, Harlem, Chelsea or Montreal,” Samuelsson said.
As the celebration unfolds, the gathering of fellow culinary talents reflects a culture of cross-generational connection and support—an ethos that is vital to Samuelsson’s mission. Even as Samuelsson acknowledges the role of social media in modern storytelling and culinary trends. He interprets success not through metrics alone but through the transformative journeys of those he has mentored and uplifted.
“I don’t even think about it as social media or new media. It is media,” he said. “It gives millions of people an opportunity to level up and share their stories… It’s completely transformed the landscape, and we’re better off for it.”
In the heart of this celebration, amidst the sound of clinking glasses and the aromas of Caribbean cuisine, Marcus Samuelsson’s message resonates loudly—the legacy he builds is intertwined with the stories and futures of those around him, embodying a vision that extends well beyond the walls of his restaurants.
“I don’t know how many people that can say that they saw somebody and sat there and said like ‘I’m going to work for them one day,’ and then eventually attempt to be on like equal footing,” Epps told EBONY. “It started off with me watching a show, seeing a man, doing something different, feeling a connection, working hard enough to say, one day, I want to be able to work with that man, end up doing it, through skill and a little bit of luck, rising through the ranks, and then start my own legacy to create this chain of stuff is great.”
Samuelsson’s commitment to uplifting others echoes through the achievements of his colleagues and mentees, creating a ripple effect that embodies his vision for a more inclusive future in the culinary world. “As a mentor, you have to be giving with your time… but then also take a minute and listen to them,” he said. He advocates for cross‑generational exchange: “Every person that is in a midlife should have a young mentor… and someone your age should have an older mentor [because] here’s a give and take.”
His commitment to uplifting those around him and recognizing the contributions of Black culinary pioneers serves as an inspiration for both current and future generations. As he continues to weave together community, culture, and cuisine, Samuelsson’s legacy is defined by the countless lives he touches and the transformative impact he brings to the hospitality industry. “You have to go and lead through your talent, and hopefully it works,” he said. This anniversary marks not only a milestone for his restaurant but also a promising new chapter for empowering emerging chefs and nurturing a vibrant culinary future.