Chef Marcus Samuelsson for the NYT

I took an express train to Harlem to meet the great Chef Marcus Samuelsson at his restaurant Red Rooster. He has such a graceful and welcoming manner, as does the locale, that I felt comfortable working with him from the get go. His appreciation for the rich diversity of the neighborhood is incorporated in the design and cuisine. For this assignment, however, I focused on Samuelsson's obsession with a particular designer's ties for a story on men who stockpile.