There’s nothing sadder than hotel restaurants that serve food designed specifically for tourists. Many of these tourists want to have an authentic experience and, therefore, look for popular local restaurants instead. In order to be successful, hotel restaurants must attract locals and tourists alike, but this is much easier said than done. In Scandinavia, locals rarely go to a hotel to eat.
In order to solve this problem, we, at Clarion Hotel Post, have asked renowned chef Marcus Samuelsson to design our food and beverages so that they match our high standards.
Marcus was born in Ethiopia and raised in Sävedalen. He learned to cook in Gothenburg, but his career as a world-famous chef began at New York’s Aquavit. Since then, he has won a number of prestigious awards, started several restaurants, written cookbooks and starred in television shows. He also had the honor of cooking at the White House and lecturing at the World Economic Forum’s annual gathering in Davos.