Celebrity chef Marcus Samuelsson has established a prominent presence in the culinary world, achieving remarkable success at a young age. By the time he turned 24, he had become the executive chef of New York City’s renowned Aquavit, earning the distinction of being the youngest recipient of a three-star review from the New York Times.
In the years following, Samuelsson gained recognition as a leading restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, he has authored cookbooks and memoirs while making regular appearances on the Food Network.
Recently, Samuelsson has ventured into a new domain by collaborating with West Elm to launch a 32-piece home goods collection that reflects his Ethiopian and Scandinavian heritage, along with his experiences in New York City.
In an interview with Quartz, Samuelsson shared insights on the evolving landscape of dining out in 2024, discussing the influence of the COVID-19 pandemic on consumer behavior. He noted that the pandemic led to significant improvements in home cooking, prompting diners to seek elevated experiences when eating out, emphasizing the importance of service and ambiance in restaurants.
Samuelsson highlighted the vibrant atmosphere at Red Rooster in Harlem, where live music enhances the dining experience. He expressed pride in supporting local musicians and fostering a sense of community. He also mentioned the importance of understanding the local culture before opening a restaurant, as seen with Hav & Mar in Chelsea, which incorporates a local art program.
When asked about his collaboration with West Elm, Samuelsson explained that his creative journey has extended beyond cooking to painting and writing. He appreciated the collaborative process with West Elm, celebrating the blend of influences from his father’s fishing village in Sweden and African patterns in the collection.
Samuelsson concluded the conversation by affirming his passion for cooking, stating that it remains the core of his creativity and fulfillment, even amidst his diverse artistic pursuits.