Located in the heart of Harlem, Red Rooster serves comfort food celebrating the roots of American cuisine and the diverse culinary traditions of the neighborhood. Named in honor of the legendary Harlem speakeasy that attracted neighborhood folk, jazz greats, authors, politicians and some of the most noteworthy figures of the 20th century such as Adam Clayton Powell Jr., Nat King Cole and James Baldwin.
Co-Creators Andrew Chapman and Marcus Samuelsson have long wanted to open a restaurant that would have a positive impact on the neighborhood’s culinary landscape and its community at-large. At Red Rooster we want to share the story of Harlem with our guests, and offer a platform to celebrate local artists, musicians and culinary talents. We embrace today’s Harlem with a spirit of inclusiveness and community by hiring our family of staff from within the community; inspiring better eating through neighborhood cooking classes; and buying from local purveyors.
Harlem is a unique and historically rich neighborhood that we are honored to be a part of. We invite you to please join us uptown and share in the spirit of Harlem at Red Rooster, where Chef Marcus Samuelsson brings his passion for food to the neighborhood he calls home.
Marcus Samuelsson & Andrew Chapman, Co-Owners
Escape from the hustle of the city outside and find yourself downstairs in Red Rooster’s best kept secret, Ginny’s Supper Club. Our classic Harlem speakeasy vibe lends itself perfectly to creating memorable days and nights of celebration featuring the legendary music of Harlem and Chef Marcus Samuelsson’s world renowned cuisine.
Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club and Marcus’ Bermuda at the Hamilton Princess and Beach Club. A committed philanthropist; and the youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows “Top Chef Masters” and “Chopped All Stars”, and served as a mentor onABC’s “The Taste”. Samuelsson co-produced Harlem EatUp!, a food and culture festival launched in Harlem, New York in 2015, and he is also the founder of the website Food Republic. He is the author ofThe New York Times bestselling memoir Yes, Chef, the young adult version, Make It Messy, Marcus Off Duty cookbook, and his newest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. In May 2016 he was inducted into the James Beard Foundation Who’s Who of Food and Beverage in America. In 2017 Samuelsson opened his second Red Rooster in Shoreditch, London, as well as Marcus B&P in Newark, New Jersey.
As the Executive Chef at Red Rooster Harlem, Chef Edward Brumfield continues to explore his creative passion for the culinary arts. A native of Brooklyn, New York, Chef Ed’s culinary fascination began at home as a child with his dad, Ed Sr. His father taught him specialized cooking techniques from his hometown in Louisiana. As a teenager, Chef Ed worked with his dad on weekends at the Riverside Church in Harlem, where he catered wedding receptions and special events.
Realizing his calling, Chef Ed attended The New York Restaurant School for culinary arts, where he graduated with an Associate’s Degree in Culinary Arts and Restaurant Management in 2003. After honing his experience at well-established restaurants, Chef Ed later went on to work for renowned Chef Gordon Ramsey at the London Hotel in 2008. Shortly thereafter, he moved on to work with now Iron Chef, Jessie Schenker, at Recette and the Gander, where he helped to build and establish both restaurants from the ground up.
One of the many highlights in Chef Ed’s career was creating and catering a menu for the former first lady, Michelle Obama at an intimate luncheon event in 2015. In 2017, Chef Ed added another highlight to his career when he began working with Marcus Samuelsson and the team at Red Rooster Harlem.