Marcus Samuelsson Introduces Merkato by MarcusGlobally-Inspired Simmer Sauces at Summer Fancy Food Show
Marcus Samuelsson is expanding his culinary universe with the launch of Merkato by Marcus, a new line of simmer sauces designed to bring layered, restaurant-quality flavor to everyday cooking.
Inspired by Marcus Samuelsson’s Ethiopian and Swedish heritage, lifelong connection to global cuisine, and the spirit of discovery found in Addis Ababa’s famed Merkato market, Merkato by Marcus debuts with three flavor-packed simmer sauces: Island Vibes, Mediterranean Bounty, and Curry Delish. Rooted in Marcus’s belief that food is a gateway to culture and connection, each sauce is crafted to help home cooks explore new flavors and create vibrant, versatile meals at home.
Named after the sprawling open-air market in Addis Ababa, Ethiopia, Merkato by Marcus is designed to capture the excitement, color, and culinary discovery found throughout Marcus’s travels and upbringing.
“Chasing flavors has been my lifelong pursuit and taken me to countries around the world,” shared Marcus Samuelsson. “What I have found in every cuisine is that the love and care that goes into sauce making is what separates a good dish from a great one. This new line is all about bringing that long simmered goodness home.”
The debut collection includes three varieties:
Island Vibes: A creamy, aromatic sauce layered with garam masala, berbere, turmeric, coconut milk, roasted garlic, and maple for a rich balance of savory warmth and subtle sweetness. Designed to pair with chicken, beef, lamb, rice, pasta, and vegetables, the sauce balances savory depth with subtle sweetness and spice for a comforting, versatile finish.
Mediterranean Bounty: A bright, herbaceous tomato-based sauce featuring sofrito, smoked paprika, roasted garlic, basil, oregano, and sherry vinegar inspired by bold Mediterranean flavors. Rich and savory with smoky undertones, the sauce pairs seamlessly with seafood, chicken, vegetables, pasta, and grains.
Curry Delish: A vibrant sauce combining red curry paste, coconut milk, lemongrass, miso, lime juice, and roasted tomato for a bright, savory, umami-forward finish. Crafted for versatility, the sauce complements proteins, vegetables, rice dishes, and noodles alike while delivering Marcus’s signature flavor-forward approach to cooking.
Merkato will debut at the Summer Fancy Food Show, hosted by the Specialty Food Association (SFA) and running June 28-30 in NYC. Marcus will also deliver the keynote address to Show attendees on Monday, June 29, focusing on how culture, identity, and storytelling intersect to enrich the experience of food.
“We’re thrilled to welcome Marcus Samuelsson to the Summer Fancy Food Show as not only our trailblazing keynote speaker, but also a manufacturer bringing the world’s flavors to home cooks everywhere,” said Bill Lynch, President of SFA. “As the specialty food category continues to expand, we look forward to celebrating innovations such as Merkato that are bringing exciting new culinary perspectives to the industry.”
At a moment when consumers are increasingly seeking globally influenced, flavor-forward foods, Merkato by Marcus aims to make culinary exploration more accessible for home cooks looking to elevate everyday meals.
Merkato will be available directly to consumers in Fall 2026 at www.MerkatoByMarcus.com and at select retailers to be announced.
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About Marcus Samuelsson
Marcus Samuelsson is an award-winning chef, restaurateur, author, and television personality celebrated for his globally inspired cuisine and dynamic restaurant concepts around the world, including Red Rooster Harlem, Hav & Mar, and Metropolis in New York City. Born in Ethiopia and raised in Sweden, Samuelsson’s cooking is shaped by his international background and lifelong exploration of global flavors and culinary traditions.
Samuelsson was the youngest chef ever to receive a three-star review from The New York Times and has earned eight James Beard Foundation Awards. He has appeared as a judge and personality on numerous television programs including Chopped and Iron Chef: Quest for an Iron Legend, and is the author of several acclaimed books including the New York Times bestselling memoir Yes, Chef.
Beyond the kitchen, Samuelsson is a dedicated philanthropist and serves as co-chair of Careers through Culinary Arts Program (C-CAP), supporting underserved youth pursuing careers in hospitality and the culinary arts.
