We sat down with Executive Chef Marcus Samuelsson of MARCUS Restaurant + Terrace at Four Seasons Montréal, Québec. With a spacious third-floor terrace, this is Montreal’s premier dining spot, offering everything from power breakfasts to late-night cocktails. Experience culinary innovation and stylish ambiance at this iconic Montreal brasserie.

best new restaurant in montreal quebec — Marcus Samuelsson of MARCUS at Four Seasons Montréal, Québec

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I was born in a small village in Ethiopia and spent the first three years of my life there, before my sister and I were adopted by a Swedish couple. We grew up in Gothenburg, which is where my love for cooking began as I would learn in my grandmother Helga’s kitchen. It was in her kitchen that I learned to make meatballs, ginger cookies and foods that ignited a fire in me to chase flavours.

I decided to make that passion my profession at the Culinary Institute in Göteborg and from there apprenticed in Switzerland and Austria prior to taking the big leap to move to the United States and work in New York City. All of these places live inside me when I cook. I use them as reference points and memories that have helped shape what I reach for in the pantry and how I think about a dish.

Tell our readers an interesting fact or two about yourself.

My favourite place in any new city is the market. That’s the place where I want to wander and talk to every farmer and vendor. I love getting to know what they have and where they are from. That to me is the joy of cooking - it starts with curiosity and an open mind, and the rest will follow.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

I think this is a trick question! I can’t choose just one food because I want to try everything! I will tell you though that Charles Pan Fried Chicken in Harlem is legendary for good reason. I cannot count how many times I have made fried chicken, in my restaurants or at home, but nothing beats the taste, the flavour, the whole experience of what Charles makes. He is the master!

What are three ingredients that you simply couldn’t live without?

Berbere, chicken, and pickled herring.

We love the art behind plating. What do you love about designing the perfect dish?

I’m a very visual person so I appreciate a beautiful presentation. Not fussy food, but the care behind the visual feast. When you work with incredible ingredients you want to do justice to them.

Tell us about one of the most creative dishes you’ve created?

In Montreal at MARCUS, Executive Chef Jason and I have a Caramelized Koji Portobello that has basil, aji Amarillo and sour cream which is a beautifully balanced dish with a hit of a high acid note from the yellow hot pepper, brought down to earth by the earthy mushroom and a bit of cream.

What is one of your greatest accomplishments and/or recent awards you've earned?

My wife Maya and I just welcomed our baby daughter Grace and that is the greatest gift of all.

What are some of the latest trends you’re seeing in top restaurants across the globe?

Trends come and go so I don’t always stop and pay attention unless I really feel like they are going to last. The movement that I have only seen grow over the years is a plant-forward focus. Personally, that’s how my wife and I eat quite often so I love seeing what other chefs are doing with vegetables and the creativity they bring to the plate. It may be considered a trend, but it’s one that is here to stay.

What’s your favorite cocktail?

I like to try new drinks and these days I’ve been excited by how creative bartenders are getting with non-alcoholic drinks. In Montreal at MARCUS, we have an Azteca made with Seedlip, Lime, Lemon, Mandarin, Grapefruit, and Agave that is refreshing and super well balanced.

MAKE A RESERVATION AT MARCUS RESTAURANT + TERRACE

Note: This information was accurate when this article was published, but can change without notice. Be sure to confirm all details directly with the companies in question before planning your trip.

Advertiser disclosure + editorial note