Podcast Summary: Bobby on the Beat

Episode: Building a Restaurant Empire: Aquavit, Red Rooster, Hav & Mar and Beyond, Korean-Style Pork Lettuce Wraps with Marcus Samuelsson

Date: February 16, 2026
Host: Bobby Flay
Guest: Marcus Samuelsson

Overview

In this episode, Bobby Flay welcomes acclaimed chef and restaurateur Marcus Samuelsson for an in-depth, candid conversation about building a restaurant empire, mentorship, cultural identity, and the lasting impact chefs can have both behind the pass and in their communities. The episode is rich with personal anecdotes, humor, and wisdom—anchored by a story of loss and rebirth at the legendary Aquavit, and extending through the culinary and social influence of Marcus’s other ventures like Red Rooster and Hav & Mar. Mid-episode, Bobby guides listeners through making a flavor-packed Korean-style pork lettuce wrap, adding a practical (and mouthwatering) interlude.

Key Discussion Points & Insights

1. A Personal Connection and the Story of Jan Sendel at Aquavit

• Bobby recounts a pivotal story from his and Marcus's early careers—a chef named Jan Sendel, from Sweden, whose perseverance landed him a sous chef position at Mesa Grill before his selection as head chef at Aquavit. Tragically, Jan passed away just as he was to be featured in New York Magazine as Aquavit's new chef.
• Marcus reflects on Jan’s influence, his ambition, and the “mentorship culture” of NYC dining in the 1990s.
  • Quote: "He was dedicated to perfection...every station he worked, he went and perfected."
    — Bobby [02:49]
• Marcus shares a vivid memory of Jan’s lobster salad with Asian pear and pickled daikon, calling it the best lobster dish he’s ever had and highlighting the unwritten rules of culinary respect.
  • Quote: "To this day, the best version of lobster I've ever had. I can't put this—this is not my dish. This is Jan's dish."
    — Marcus [07:18]

2. Marcus’s Early Career and Accolades at Aquavit

• Marcus, at just 24, steps in as Aquavit’s chef, soon earning three stars from the New York Times.
  • Quote: "The fact that you were 24 years old, getting three stars in the New York Times at this spectacular restaurant, was it surreal to you?"
    — Bobby [08:44]
• Marcus admits he didn't fully grasp the prestige at the time, being "too young, just cooking."

Key Segment: Marcus Taking Over at Aquavit

• [05:54–09:29]
  • The succession after Jan's death, the pressure of stepping up, and the transformative moment of earning critical acclaim.

3. The Recipe Break: Korean-Style Pork Lettuce Wraps

• [09:43–11:21]
• Bobby walks listeners through making tangy, spicy Korean-style pork lettuce wraps, sharing both technique and passion for bold flavors.
  • Notable Moment: Bobby, enthusiastic and a bit messy, gets some gochujang on his cheek.
    • "Oh, damn. Got a little on my cheek. Bobby on the beat. I love gochujang so much." — Bobby [11:13]
  • Marcus compares gochujang to Bobby's love for chipotle—shortcuts to flavor-packed cooking.

4. Building Restaurant Empires: Red Rooster and Community Impact

• Bobby highlights Marcus’s ability to create destinations like Red Rooster in Harlem.
  • Quote: "When you opened Red Rooster, you set Harlem on fire... you’ve lit up six blocks in circumference."
    — Bobby [11:42–12:43]
• Marcus opens up about post-9/11 struggles, his Swedish mother’s support, and how Harlem became both a home and a mission.
  • Quote: "Why is your restaurant so expensive? Why are they always so far away?... Why don't you open a place in the neighborhood where you're happy?"
    — Marcus, recalling his mother's words [13:46]
• Discussion shifts to the practical difficulties and unique vision required to create restaurants with soul and lasting community impact.

5. Leadership, Privilege, and Lifting Up Others

• [15:43–16:33]
• Marcus addresses his dual privilege and responsibility as a successful Black chef and immigrant, stressing awareness of systemic inequities as a motivator to empower others.
  • Quote: "You can’t really walk this walk unless you’re aware of your privileges. Right."
    — Marcus [16:33]
• Initiatives highlighted:
  • Career pipeline for young Black chefs and chefs of color.
  • Open kitchen design for transparency.
  • Focus on hiring women in leadership: “All key positions—GM, chef, bar—are all held by women.”
    — Marcus [18:41]
  • 15 restaurants, 9 led by women, including in the Bahamas.

6. Hav & Mar: Roots, Art, and Identity

• [17:35–19:15]
• “Hav” is Swedish for ocean; “Mar” is Ethiopian for honey. Marcus wanted a name with personal resonance and an element of mystery, reflecting the restaurant’s dual culinary and artistic ethos.
• Deep commitment to representation in team leadership and curation of space.

7. Returning to Ethiopia: Food as a Bridge to Family and Culture

• [19:26–21:35]
• Marcus, adopted from Ethiopia, discusses the emotional process of returning, reconnecting, and giving back through restaurant and school projects.
  • Quote: “My language is food... I will open a restaurant here because that’s my love, our way to communicate.”
    — Marcus [20:05]
• Poignant stories about running with kids in Ethiopia, packing shoes and supplies, and the value children place on gifts.

8. Mentorship, Competitions, and Paying It Forward

• [22:02–24:51]
• Marcus shares the importance of mentorship programs like CCAP and highlights his role in nurturing talent—such as “Kristen,” a mentee who won Top Chef, after Marcus coached him for years.
  • Quote: “Seeing that chef executing on their vision makes me as happy as anything.”
    — Marcus [22:22]
• Bobby and Marcus discuss the intensity of culinary competition shows, emphasizing the adrenaline and growth such challenges provide.
  • Quote: “When you cook in a competition, you’re truly living.”
    — Marcus [24:35]

9. Marcus's Next Chapter: New Initiatives

• [26:13–27:25]
  • Sauce Line: Launching globally inspired sauces—"everything but red sauce", simplifying bold cooking for home cooks.
  • Chef Residencies: New program to fund upstate NY residencies for young chefs to collaborate with artists and reflect, inspired by his early days among artists.
    • Quote: “This is exactly what we need as chefs.”
      — Marcus [27:05]

Memorable Quotes & Timestamps

• "He was dedicated to perfection... every station he worked, he went and perfected." — Bobby [02:49]
• "To this day, the best version of lobster I've ever had. I can't put this—this is not my dish. This is Jan's dish." — Marcus [07:18]
• "The fact that you were 24 years old, getting three stars in the New York Times at this spectacular restaurant, was it surreal to you?" — Bobby [08:44]
• "Why don't you open a place in the neighborhood where you're happy?" — Marcus, quoting his mother [13:46]
• "You can’t really walk this walk unless you’re aware of your privileges. Right." — Marcus [16:33]
• "All key positions—GM, chef, bar—are all held by women." — Marcus [18:41]
• "My language is food... I will open a restaurant here because that’s my love, our way to communicate." — Marcus [20:05]
• “When you cook in a competition, you’re truly living.” — Marcus [24:35]

Notable Moments & Timestamps

• The Jan Sendel Story — Bobby recounts a formative mentorship and tragedy [00:36–06:42]
• Aquavit Three-Star Review — Marcus discusses rapid rise to acclaim [08:33–09:29]
• Hands-On Demo: Korean-Style Pork Lettuce Wraps — Bobby’s step-by-step (fun, vivid) [09:43–11:21]
• Red Rooster & Community Impact — The Harlem story and why location matters [11:42–15:10]
• Mentorship and Social Impact — Marcus’s work with CCAP, chef mentorship, and the emotional rewards of giving back [16:54–22:22]
• Reflection on Identity and Influence — Adoption, reconnecting with Ethiopia, and the deeper why behind opening a school and restaurant [19:28–21:35]
• Chef Residencies & Sauce Launch — New efforts to support culinary creativity [26:22–27:25]

Tone & Style

The conversation is insightful, authentic, and packed with inside-baseball chef wisdom, but it remains welcoming to all listeners. Bobby and Marcus banter with warmth, nostalgia, and candor, never shying away from serious industry issues but always returning to a sense of culinary joy and possibility.

For Listeners Who Missed It

This episode is a journey through grit, heartbreak, triumph, and social responsibility in the restaurant world. Through vivid storytelling and personal history—from the making of iconic dishes at Aquavit to revitalizing Harlem’s Red Rooster and launching programs for underrepresented culinary talent—Bobby and Marcus paint a picture of what it means to use food as an engine for change, connection, and memorable flavor. For both aspiring chefs and lovers of great life stories, this episode is a must-listen.