Celebrity chef Marcus Samuelsson has carved out an impressive career under high pressure, achieving the role of executive chef at New York City’s Aquavit by the age of 24. He made history as the youngest recipient of a three-star review from the New York Times soon after. Over the years, Samuelsson has distinguished himself as a leading restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs, and a long-time presence on the Food Network.
Recently, Samuelsson has ventured into a new area: He is collaborating with West Elm to launch a 32-piece home goods collection that draws on his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolving dining landscape in 2024, his creative inspirations, and future aspirations. He noted that the COVID-19 pandemic enhanced the quality of home-cooked meals and fostered a desire for elevated dining experiences when people go out. According to Samuelsson, diners now seek not just good food, but also an enriching atmosphere that makes them feel connected to their community and the people around them.
He shared insights about his restaurant, Red Rooster, emphasizing its cultural significance to Harlem and the importance of live music in creating a vibrant ambiance. Samuelsson added that he’s committed to contributing to the local community and that understanding the neighborhood’s history is crucial when establishing a new restaurant.
Regarding his collaboration with West Elm, Samuelsson expressed that his passion for creativity extends beyond cooking into areas like painting and writing. He enjoys the collaborative process of design and appreciates working with established partners willing to consider new ideas. He prides himself on integrating inspirations from his father’s fishing village in Sweden and African prints into the home goods collection, reflecting his diverse heritage.
At the end of the day, despite his various creative pursuits, Samuelsson returns to cooking, where he feels most confident and fulfilled. Cooking remains his primary passion, offering a clarity and focus that he attributes to his extensive experience in the culinary world.