CHEF MARCUS SAMUELSSON
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 on ABC’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 of The 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.
EXECUTIVE CHEF EDWARD B. BRUMFIELD
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.