Celebrity chef Marcus Samuelsson, known for his dynamic career and high-pressure lifestyle, continues to make waves in the culinary world and beyond. By the age of 24, the Ethiopian-born, Swedish-raised chef had already achieved significant milestones, including serving as the executive chef at New York City’s Aquavit and becoming the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, with notable ventures such as Red Rooster, Hav & Mar, and Metropolis. He has authored several cookbooks and memoirs and has been a prominent figure on the Food Network.
Now, Samuelsson is venturing into a new domain: home goods. In an exciting collaboration with West Elm, he is launching a 32-piece collection that draws inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving dining landscape in the post-pandemic world. He emphasized that people’s expectations have shifted, seeking enhanced experiences when dining out. Diners now desire not just food, but a sense of community and engagement while enjoying their meals.
Reflecting on the atmosphere at Red Rooster, Samuelsson highlighted the importance of live music and the community of Harlem, stating that it’s essential to bring the vibrant culture of the neighborhood into the restaurant. He also pointed out that understanding the community where his restaurants operate is crucial before making a significant contribution.
On his collaboration with West Elm, Samuelsson expressed pride in the blend of inspirations that drew from his father’s fishing village in Sweden and African art. He noted the joy of working with a partner who is established yet open to creative ideas.
Despite his many creative outlets—painting, writing, and designing—Samuelsson revealed that cooking remains his true passion. He stated that no matter how stressful the day may be, he always returns to the kitchen, feeling confident in his culinary skills while still exploring growth in his other artistic endeavors.