Celebrity chef Marcus Samuelsson is well-versed in managing a high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised talent had achieved the role of executive chef at New York City’s Aquavit and shortly after became the youngest person ever to receive a three-star review from the New York Times.
Over the years, he has established himself as one of New York’s top restaurateurs. He opened Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among other ventures. Samuelsson has authored cookbooks and memoirs and has been a consistent presence on the Food Network.
Now, the husband and father is branching out into a new industry. In collaboration with West Elm, Samuelsson is launching a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his life in New York City.
In an interview with Quartz, Samuelsson discussed the state of dining out in 2024, his creative inspirations, and the next steps in his career. This interview has been edited for length and clarity.
Quartz asked Samuelsson about the changes in people’s dining habits post-COVID-19. He noted that the pandemic improved the quality of home dining experiences, creating a new generation of home cooks. Consequently, people now seek more theatrical and high-quality service when they dine out to feel part of something special.
Samuelsson highlighted the importance of ambiance in his restaurants, such as the live music at Red Rooster in Harlem, which he says brings the community’s essence into the restaurant. He also emphasized the significance of supporting local musicians. Samuelsson mentioned that each of his restaurants, including Hav & Mar in Chelsea, reflects and contributes to its community.
When asked about his new home goods collection with West Elm, Samuelsson explained that his creativity extends beyond cooking. He has been painting since he was 18 or 19 years old and has collaborated in designing his restaurants. The partnership with West Elm was a natural extension of his creative endeavors, blending Scandinavian and African influences.
The aspect of the collaboration he is most proud of is the blend of inspirations—the bright woods and tables reminiscent of his father’s fishing village in Sweden and prints from Africa, all unified in one collection.
Despite his ventures into writing, painting, and furniture design, Samuelsson’s ultimate passion remains cooking. He finds joy in all aspects of it, from shopping for ingredients to teaching his children about food, stating that while he feels like an intern in his other pursuits, he is confident and clear in his direction with cooking.