Celebrity chef Marcus Samuelsson has established a successful career in the restaurant industry, known for his high-pressure roles and culinary expertise. By the age of 24, Samuelsson had secured the position of executive chef at Aquavit in New York City and became the youngest chef to earn a three-star review from the New York Times.
Over the years, he has enhanced his reputation as a leading restaurateur in New York, launching popular venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurants, Samuelsson has authored cookbooks, penned memoirs, and remained a regular presence on the Food Network.
Recently, Samuelsson is venturing into a new industry by collaborating with West Elm to unveil a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In an interview, Samuelsson discussed the changes in dining habits since the COVID-19 pandemic. He noted that as people became better home cooks due to improved delivery and takeout options, their expectations for dining out have shifted. Diners now seek an elevated experience with excellent service and a vibrant atmosphere while being part of a dynamic community.
He highlighted the importance of community involvement in his restaurants, emphasizing the role of live music at Red Rooster and ensuring that each establishment reflects its neighborhood. In Chelsea, for instance, he aimed to connect with the local art scene through collaborations with local artists.
Samuelsson spoke about his motivation for creating the home goods line with West Elm, indicating that his creative process in design is akin to that in cooking. He expressed pride in incorporating elements from his father’s fishing village in Sweden and vibrant prints from Africa into the collection.
Despite his diverse creative pursuits, Samuelsson shared that he always returns to his roots in cooking, enjoying every aspect from shopping for ingredients to sharing food experiences with his family. He conveyed a sense of confidence in his culinary skills while still exploring growth in other artistic ventures.