Photo of Gail Simmons, Marcus Samuelsson, Emma Bengtsson, Fredrik Berselius and Amanda Cohen at the Swedish American Chamber of Commerce Green Summit – from Farm to Fork.
Just last week Marcus was in conversation with other Swedish restauranteurs at the Swedish American Chamber of Commerce Green Summit – from Farm to Fork. Growing up in Sweden, Marcus has profound memories eating fresh fish and local foods that were the backbone of his diet as a child. Growing up in that environment allowed him to nurture his curiosity for the world around him and discover the multitude of connections between the environment and his family’s kitchen. Today, as a chef and restauranteur, Marcus uses his knowledge and awareness of the webbed supply chain in order to elevate the conversation around sustainability.