Located in the heart of historic Overtown, The Creamery will be a place to grab tasty ice cream on a hot day, experience Red Rooster's signature chicken dishes, or simply order a beverage and enjoy the neighborhood with friends and family. Overtown is a unique and historically rich neighborhood that we are honored to be a part of. We invite you to
join us and share in the spirit of Overtown at The Creamery.
Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, and Marcus B&P in Newark. Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration’s first state dinner. He has won multiple James Beard Foundation Awards including Best Chef: New York City and Outstanding Personality for No Passport Required, his television series with VOX/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, he was the winning mentor on The Taste and and he is also an executive producer of Viceland’s HUSTLE. He currently serves as Executive Chef in Residence of Buzzfeed Tasty’s newly launched talent program.
Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef. Recipes from his latest book, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, are also featured in his new Audible original, Our Harlem: Seven Days of Cooking, Music and Soul at the Red Rooster. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) an enrichment program for underserved youth. He also co-produces the annual week-long festival Harlem EatUp!, which celebrates the food, art, and culture of Harlem. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society.
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Chef Tristen Epps combines his classic training and international travel experiences to cultivate a unique and nuanced globally influenced palate. Born of Trinidadian heritage and the child of an active-duty military mom, whose stations included Guam, Japan, and the Philippines, Tristen’s passion for unique cuisine began at a young age. His passion carried through a bachelor’s degree in Culinary Arts and Food & Beverage Industry Management at Johnson & Wales University and a grueling three-year culinary apprenticeship at the renowned Greenbrier Hotel in West Virginia.
Marvin’s constant cravings are for fresh ingredients and fresh perspectives. Having grown up in the sunny Carolinas, a random trip alone to Central America 20 years ago stoked within Marvin a passion for taking deep dives into diverse culinary traditions and musical expressions around the globe. Upon returning stateside, Marvin immediately zoomed in on Latin American and Caribbean culture as a scholastic focus at The University of South Carolina where he earned a Bachelor’s degree in Interdisciplinary Studies and was inducted into a Spanish language honor society.