Celebrity chef Marcus Samuelsson is well-acquainted with a high-pressure lifestyle. By age 24, the Ethiopian-born and Swedish-raised chef became the executive chef at New York City’s Aquavit and soon after, he was the youngest person ever to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also penned cookbooks and memoirs and has been a regular presence on the Food Network for years.
Now, Samuelsson is venturing into a new field: home goods. In collaboration with West Elm, he is launching a 32-piece collection inspired by his Scandinavian and Ethiopian heritage and his life in New York City.
In an interview with Quartz, Samuelsson shared his thoughts on the changes in dining out post-COVID-19, his inspirations for cooking and design, and his future plans. This interview has been edited for length and clarity.
Quartz: Three years after COVID-19 lockdowns disrupted the restaurant industry, how have people’s dining out habits changed?
Samuelsson: During the pandemic, the quality of at-home dining improved, creating a new generation of great home cooks. Now, when people dine out, they seek exceptional service and theatrical dining experiences. They want to feel special and be part of something.
There are also more dining choices available, and these options are continually improving. Food that once took two days to get can now be obtained in an hour.
Quartz: The ambiance at Red Rooster, including live music, is a key part of the experience. What factors, beyond food, do you consider important when cultivating or visiting a restaurant?
Samuelsson: At Red Rooster, it’s about reflecting the vibrant Harlem community. Live music not only enhances the dining experience but also supports local musicians. It’s crucial for us to integrate into and contribute to the community.
For Hav & Mar in Chelsea, we incorporate local elements like art programs coordinated by our partner, Derrick Adams. Being part of the community involves thorough research and respect for its history.
Quartz: What inspired you to create a home goods collection for West Elm, and how did your inspirations overlap with those in your culinary career?
Samuelsson: As a creative, cooking has been my main focus, but I’ve also been painting and writing for years. Designing restaurants involves collaboration with architects, and often, I initiate the design prototypes.
The collaboration with West Elm was a true partnership; they were receptive to my ideas. It was a rewarding experience, working with an established yet open-minded partner.
Quartz: What aspect of this collaboration with West Elm makes you the most proud?
Samuelsson: I’m proud of the fusion of bright woods inspired by my father’s fishing village in Sweden and prints from Africa. Despite the diverse influences, it all comes together as one cohesive collection.
Quartz: At the end of a long, stressful day, what do you always come back to?
Samuelsson: Cooking. Whether it’s shopping for ingredients, explaining food to my kids, or thinking about new dishes, cooking remains my core passion. While I feel like an intern in areas like writing, painting, or furniture design, I know exactly where I’m headed with cooking.