In NO PASSPORT REQUIRED, chef Marcus Samuelsson takes viewers on adventures across the U.S. to explore and celebrate immigrant traditions and cuisine woven into American culture. In each one-hour episode, the James Beard Award-winning chef visits a different U.S. city to discover the dynamic and creative ways a community has made its mark. Throughout his journeys, Samuelsson meets professional chefs and home cooks who have enhanced the nation’s culture and cuisine.
Season Two launches January 20, 2020, at 9/8c and will run for six consecutive weeks. The six-part series features one-hour episodes in Los Angeles (Armenian cuisine), Seattle (Filipino cuisine), Philadelphia (Italian cuisine), Boston (Portuguese/Brazilian/Cape Verde cuisine), Las Vegas (Chinese cuisine) and Houston (Nigerian/West African cuisine). Learn more about the series below or explore more opportunities within PBS’s Food & Travel sponsorship package.
Sponsor No Passport Required
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PBS viewers are:
more likely to travel to Europe, 52% more likely to travel to Southeast Asia and 73% more likely to travel to Africa 
more likely to fly first class domestically and 47% more likely to fly first class internationally 
more likely to take 3+ vacations 
more likely to buy foods produced locally 
more likely to spend on fine dining while on trips 
more likely to prefer to cook with fresh ingredients 
Chef and Restaurateur Marcus Samuelsson, 2019 James Beard Award winner for “Outstanding Personality” on NO PASSPORT REQUIRED, shares his culinary talents as chef of Red Rooster Harlem, Ginny’s Supper Club, Marcus in Bermuda and Norda Bar & Grill in Sweden, among other restaurants. The award-winning and world-renowned chef has authored numerous cookbooks, including the James Beard-winning The Soul of a New Cuisine, Marcus Off Duty: The Recipes I Cook at Home and The Red Rooster Cookbook. In 2012, Samuelsson released his New York Times best-seller and James Beard-winning memoir Yes, Chef to rave reviews.
Samuelsson serves as a UNICEF Ambassador, a member of the U.S. State Department’s Chef Corps and as the co-chairman for the Careers Through Culinary Arts Program. As co-chairman, he works with public schools across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industries.
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