Marcus at Four Seasons Hotel Montréal
His name was on everyone’s lips for months. Internationally celebrated chef, restaurateur, author and television personality Marcus Samuelsson has joined forces with the prestigious Four Seasons hotel chain for his first foray into the Montréal restaurant scene. Last Monday, April 15, a lucky few were invited to meet the man who has cooked for Barack Obama in the kitchen of his new eponymous restaurant. LUXE was there.
With the opening of his restaurant MARCUS just around the corner, the chef from Red Rooster Harlem in New York Citygave a few select guests an exclusive sneak peek at his team and menu. Designed by Montréal firm Atelier Zebulon Perron, MARCUS has a huge open kitchen and a series of lavish spaces. Located on the third floor of the Four Seasons Hotel Montréal in the heart of the Golden Square Mile and directly connected to the new Holt Renfrew Ogilvy store, its location is ideal for Montrealers and international clients alike.
With Andrew Lutfy, President and CEO of Carbonleo, and Gonçalo Monteiro, the hotel’s General Manager, at his side, Chef MARCUS Samuelsson proudly introduced his experienced team, including chef de cuisine Nicholas Bramos, whose past experience includes Toqué!, Decca77 and 1909 Taverne Moderne.
Working closely with local producers, MARCUS offers the inspired dishes that Chef Samuelsson is known for, with a focus on seafood. A relaxed lunch at Day Bar or in the Lounge, a dinner in the dining room or even a drink at Night Bar—the restaurant promises unique culinary discoveries perfect for any occasion.
Partnership with DESTA
Marcus Samuelsson has always been very engaged in the local community. That’s why the chef of Ethiopian and Swedish descent has established a partnership with DESTA, a not-for-profit organization that supports black youth in reaching their educational, employability and entrepreneurial goals. One of the participants from the association’s programs will intern at MARCUS. “I’m honoured to make DESTA my philanthropic focus in Montréal,” said Chef Samuelsson.
Text: Diane Stehle