Celebrity chef Marcus Samuelsson has always navigated a high-stakes environment in the culinary world. By the age of 24, the Ethiopian-born and Swedish-raised chef had already achieved the position of executive chef at New York City’s Aquavit. Shortly thereafter, he became the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has distinguished himself as a leading restaurateur in New York, launching notable restaurants 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 presence on the Food Network.
Recently, Samuelsson is venturing into a new field—home goods. In partnership with West Elm, he is set to launch a 32-piece collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences living in New York City.
In an interview with Quartz, Samuelsson shared insights on the evolving dining scene post-COVID-19, his creative inspirations in both cooking and design, and his future plans.
Discussing the pandemic’s impact on diners, Samuelsson noted that the experience of ordering food at home has improved significantly, leading to a new wave of skilled home cooks. As a result, when dining out, patrons now seek not just food but also elevated service and unique experiences, desiring a sense of community and enjoyment in the atmosphere of the restaurant.
He emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He takes pride in supporting local musicians and ensuring that the restaurant reflects the vibrant culture of Harlem. Similarly, at Hav & Mar in Chelsea, he aims to integrate community elements, collaborating with local artists to engage with the area’s art scene.
Samuelsson explained his decision to branch into home goods design, highlighting his long-standing creative pursuits beyond cooking, such as painting and writing. His collaboration with West Elm involved merging Scandinavian aesthetics with African influences, resulting in a cohesive collection.
Ultimately, despite his various creative projects, Samuelsson consistently returns to cooking as his primary passion. He described cooking as his area of expertise, where he feels confident and skilled, compared to his ongoing journeys in writing, painting, and design.