Celebrity chef Marcus Samuelsson has built a remarkable career in the high-pressure culinary world. By the age of 24, he had become the executive chef at Aquavit in New York City, making history as the youngest ever to earn a three-star review from the New York Times.
In the years that followed, he established himself as a leading figure in New York’s restaurant scene by opening establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson is also known for his cookbooks, memoirs, and regular appearances on the Food Network.
Now, the husband and father is venturing into a new field. In collaboration with West Elm, Samuelsson is launching a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed how the restaurant experience has evolved since the COVID-19 pandemic. He noted that the surge in home cooking has elevated expectations for dining out. People now desire more than just food; they seek engaging atmospheres and memorable experiences when they eat out.
He emphasized the importance of community in his restaurants, particularly at Red Rooster, which incorporates live music and supports local musicians. Similarly, at Hav & Mar in Chelsea, he aims to reflect the neighborhood’s artistic culture through an art program.
Samuelsson explained that his passion for creativity extends beyond cooking. He has been painting since his teenage years and has developed designs for his restaurants. This creative spirit paved the way for his collaboration with West Elm, where he found joy in working with an established partner willing to explore innovative ideas together.
One of the designs in the collection features elements inspired by his father’s fishing village in Sweden, combined with African prints, creating a diverse and cohesive collection.
Despite his many pursuits, cooking remains his first love. Samuelsson shared that, whether shopping for ingredients, cooking for his family, or simply thinking about food, it is the art of cooking that he consistently returns to at the end of a busy day.