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What do the cuisines of Ethiopia, Sweden, France, Japan, and the USA share in common? No, it isn’t Zebra meatballs served with wasabi, Brie, and a bun. The answer – Chef Marcus Samuelsson of course. Each of these national cultures has contributed to the background, character, and skill-set that is Marcus Samuelsson, Executive Chef of Restaurant Aquavit. Rather than allow this eclectic clash of cultural cuisine to dictate his approach to food preparation, Chef Samuelsson rises above the din by using five basic building blocks - aesthetics, texture, seafood, game, and pickling - to construct his own unique epicurean marvel.
   



  


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