Marcus Samuelsson Named James Beard Foundation’s 2017 Chefs And Champagne Honoree

Marcus Samuelsson, the chef and restaurateur behind Red Rooster Harlem, Ginny’s Supper Club and Streetbird Rotisserie, has been named the James Beard Foundation’s Chefs & Champagne honoree for 2017.

Mr. Samuelsson, who is a cookbook author, memoirist and noted philanthropist in addition to being a renowned chef, will be recognized at the fundraiser and tasting party happening this year on Saturday, July 29, at Wölffer Estate Vineyard in Sagaponack.

“I am so excited to be part of Chefs & Champagne, as it’s really one of the highlights of the summer to get to see your colleagues and friends and cook for them,” Mr. Samuelsson said in a statement. “Looking at the list of the previous recipients, I feel very humbled to be a part of such a delicious, diverse, American cooking family. When I think about the James Beard Foundation, I think about the aspirations of young chefs. I think about Mildred [Amico], Julia [Child], Jacques [Pépin], and all the times I’ve cooked at the Beard House. This organization has given me so many incredible moments and I thank you for that.”

Mr. Samuelsson is the recipient of several James Beard Foundation Awards, including Best Chef: New York City, and was tasked with planning and executing the Obama administration’s first state dinner, the foundation noted. He also won the television cooking shows “Top Chef Masters” and “Chopped All Stars,” and served as a mentor on ABC’s “The Taste.” He co-produces Harlem EatUp!, an annual food and culture festival launched in Harlem, and is the founder of the website Food Republic.

“Marcus truly exemplifies the essence of our mission, which is to celebrate, nurture and honor chefs and leaders making America’s food culture more delicious, diverse and sustainable for everyone,” said Susan Ungaro, the president of the James Beard Foundation. “What makes Marcus so special is his philanthropic endeavors; his love of learning and sharing the culinary uniqueness of different cultures; his creative process influenced by his Swedish and Ethiopian background; how he uses art, music and fashion in designing his dishes. Marcus holds a special place in our heart and in our history, having generously hosted over 25 Beard House dinners to benefit our foundation, more times than any other chef.”

Chefs & Champagne will benefit the James Beard Foundation’s initiatives, including culinary student scholarships and an annual food conference on sustainability, public health and nutrition. Call 212-627-2308 or visit jamesbeard.org/chefsandchampagne for more information.