MONTREAL — Four Seasons Hotels and Resorts has announced a partnership that will see New York-based celebrity chef Marcus Samuelsson open his first Canadian restaurant at the new Four Seasons Hotel Montreal.
The new concept, Marcus, will take the traditional idea of a brasserie in exciting new directions with a focus on sustainable seafood — including a raw bar — as well as local vegetables, greens and grains.
“We are overjoyed to be partnering with chef Samuelsson,” says the hotel’s general manager Gonçalo Monteiro. “His enthusiasm is infectious, and we couldn’t be more excited to open Marcus, which will not only be our signature restaurant, but also, thanks to the unique design of the hotel, serve as a prologue to the Four Seasons experience.”
Working closely with local growers and producers, Marcus will offer the inspired menus Samuelsson is known for: menus that reflect his culinary journey from his Ethiopian roots and Swedish childhood to the cultural mosaic of his home in New York City. As always, art and music will be tightly woven within the experience he creates, both in the dining room and on the plate.
“Montreal’s sophisticated and worldly sensibility is one that I’ve long been attracted to,” says Samuelsson. “Its global dynamic and European flair closely relate to my own journey. I can’t wait to bring my flavours and vision to this incredible culinary culture.”
Montreal designers Atelier Zebulon Perron have conceived a series of spaces that flow freely through the third-floor lobby level of Four Seasons Hotel Montreal. Entering through the hotel’s reception area or via elevators opening directly into the lounge area, guests will find casual chic settings to dine, drink and meet both indoors and outdoors.
Marcus will open daily for breakfast, lunch and dinner, in addition to offering night service and weekend brunch. The space will offer seating for approximately 95 in the main dining room, 100 on the terrace and 130 in the bar and lobby lounge. Openings of both Marcus and Four Seasons Hotel Montreal are anticipated in spring 2019.