Celebrity chef Marcus Samuelsson is no stranger to a high-pressure lifestyle. By age 24, the Ethiopian-born, Swedish-raised multi-hyphenate became the executive chef of New York City’s Aquavit, subsequently becoming the youngest person to receive a three-star review from the New York Times.
Over the years, he established himself as a leading restaurateur in New York, opening Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among other ventures. Samuelsson is also a prolific author with numerous cookbooks and memoirs and is a familiar face on the Food Network.
Now, Samuelsson is venturing into a new industry by launching a 32-piece home goods collection in collaboration with West Elm. The collection draws inspiration from his Scandinavian and Ethiopian roots, as well as his life in New York City.
Samuelsson recently spoke with Quartz about the state of dining out in 2024, his sources of inspiration, and his future career steps.
Quartz: Three years after COVID-19 lockdowns affected the restaurant industry, how have people’s dining habits changed?
Samuelsson: Two things happened due to the pandemic: the quality of home dining improved significantly, creating a generation of excellent home cooks. Now, when people dine out, they seek exceptional service and a theatrical dining experience.
People also have more choices than ever, and those choices will continue to improve. Food that once took two days to deliver can now arrive in an hour.
Quartz: The ambiance of Red Rooster in Harlem, including live music, is a highlight. What other factors, beyond food, are important to you when creating a restaurant?
Samuelsson: At Rooster, it’s about celebrating the amazing Harlem community. Our job is to bring that vibrant spirit into the restaurant, including live music. We take pride in supporting local musicians.
At Hav & Mar in Chelsea, we embrace the neighborhood’s artistic vibe with an art program by our partner, Derrick Adams. Contributing to the community is essential; I never enter a neighborhood without researching its history.
Quartz: What motivated you to design a home goods collection for West Elm? Were the inspirations similar to those in your culinary creations?
Samuelsson: I’m a creative person. While being a chef has been a significant part of my career, I’ve painted since I was 18 or 19 and have been writing for years. Designing restaurants involves collaborating with architects, often creating the first design prototypes myself.
Working with West Elm was a true collaboration. They are established yet open to new ideas, making the process an amazing journey.
Quartz: What part of your collaboration with West Elm are you most proud of?
Samuelsson: Many aspects. The bright woods and tables are inspired by my father’s fishing village in Sweden, while African prints bring in influences from that region. It’s one cohesive collection.
Quartz: You’re a painter, writer, chef, and now a furniture designer. What do you turn to at the end of a long, stressful day?
Samuelsson: Cooking. All aspects of it. Whether it’s buying food at the market, explaining food to my kids, or simply thinking about it, cooking remains my mainstay. While I feel like an intern in writing, painting, and furniture making, I am confident in my culinary skills.