The Ethiopian native who grew up in Sweden had plenty of culinary cred before launching his Harlem restaurant Red Rooster and catapulting onto the national scene. He’s won James Beard Awards, cooked at the White House and, in recent years, appeared on numerous television shows, including “Top Chef Masters,” which he won, “Chopped” and “The Taste.”
He was in Austin for the first few years of the Austin Food & Wine Festival, which returns April 24 to 26 at Butler Park. The chef line-up won’t be announced until later this month, but even if he’s not on the program, his new book “Marcus Off Duty: The Recipes I Cook at Home” (Houghton Mifflin Harcourt, $35) will make you feel like you’re cooking with him side-by-side. This is his international spin on chicken tortilla soup, but with Italian orzo pasta and Parmesan cheese and more than a few dashes of Southern hot sauce.