Celebrity chef Marcus Samuelsson is familiar with the demands of a high-pressure lifestyle. By age 24, the Ethiopian-born, Swedish-raised culinary talent had ascended to the position of executive chef at New York City’s Aquavit, becoming the youngest chef to earn a three-star review from the New York Times shortly after.
Over the years, he has established himself as one of New York’s leading restaurateurs, launching Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among various others. Samuelsson is also a published author of cookbooks and memoirs and has been a consistent presence on the Food Network.
Currently, he is venturing into a new realm: Samuelsson has teamed up with West Elm to introduce a 32-piece home goods collection that draws from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out in 2024, his culinary inspirations, and his future endeavors. The following insights have been edited for brevity and clarity.
Reflecting on the impact of COVID-19 on dining experiences, Samuelsson noted that the pandemic led to enhanced home cooking, as people sought better meal options at home. As a result, diners now crave exceptional service and a vibrant atmosphere when they choose to eat out.
He stated, “People want to feel that they are part of something when they dine out, surrounded by friends, family, and a lively environment. Dining experiences are evolving, with faster and better food options available.”
Discussing the unique ambiance of his restaurant Red Rooster, known for its live music, he emphasized the importance of community. Samuelsson explained that it’s essential to incorporate the essence of Harlem into the dining experience, and he takes pride in supporting local musicians who enhance that atmosphere.
In terms of his latest collaboration with West Elm, Samuelsson expressed that his background as a chef is just one facet of his creativity. He has engaged in painting since his teenage years and has always participated in the design aspects of his restaurants. His partnership with West Elm has been particularly rewarding, as it allowed for significant collaboration and creativity.
When asked about the features of the collection he is most proud of, Samuelsson highlighted the use of bright woods inspired by his father’s fishing village in Sweden, as well as prints reflecting African heritage, showcasing a harmonious blend of cultures in the collection.
Despite his many pursuits, he concluded that cooking remains his true passion. Whether it’s selecting fresh ingredients at the market or sharing meals with his family, cooking is where he feels most confident and at home.