Celebrity chef Marcus Samuelsson has consistently thrived in high-pressure environments. By the age of 24, the Ethiopian-born and Swedish-raised culinary visionary became the executive chef at New York City’s Aquavit, soon earning the distinction of being the youngest chef to receive a three-star review from the New York Times.
In the years that followed, Samuelsson established 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 has also authored several cookbooks and memoirs, and has been a familiar face on the Food Network for many years.
Currently, Samuelsson is venturing into a new industry by collaborating with West Elm to launch a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, along with his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights on the evolution of dining habits post-COVID-19, his creative inspirations, and his future plans.
When asked about how people’s relationships with dining out have transformed since the pandemic, Samuelsson noted that the lockdowns led to a surge in home cooking. He asserted that as people return to restaurants, they seek an enhanced experience that includes exceptional service and a vibrant atmosphere. He emphasized the importance of creating a sense of community within restaurants.
Samuelsson highlighted the ambiance of Red Rooster, especially its live music, which helps foster a connection with the Harlem community. He expressed pride in supporting local musicians and ensuring that his restaurants contribute positively to their neighborhoods.
He also discussed his decision to design the home goods collection, explaining that his creative pursuits extend beyond cooking. Samuelsson has been involved in painting and writing for many years and views restaurant design as a collaborative effort that reflects his creative vision. His partnership with West Elm allowed him to implement his inspirations, combining elements from his father’s fishing village in Sweden with African prints.
Ultimately, despite his diverse creative ventures, Samuelsson revealed that cooking remains his true passion. He finds joy in all aspects of culinary arts, from shopping at the market to teaching his children about food, emphasizing that cooking is where he feels most confident and accomplished.