Celebrity chef Marcus Samuelsson has built a remarkable career, quickly gaining recognition after becoming the executive chef at New York City’s Aquavit by the age of 24. He is known for earning the youngest-ever three-star review from the New York Times shortly after. Over the years, he has established himself as a leading restaurateur, launching successful venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, Samuelsson has authored several cookbooks and memoirs and regularly appears on the Food Network.
Samuelsson is now venturing into the home goods sector. In partnership with West Elm, he has created a 32-piece collection that draws inspiration from his Ethiopian and Scandinavian roots, as well as his experiences living in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out since the pandemic. He noted that many people have become better home cooks during lockdowns, which has shifted expectations when dining out. Patrons now seek not only good food but also quality service and an engaging atmosphere. He emphasized the importance of a vibrant environment where diners can feel connected to the community and the experience.
Explaining the ambiance at Red Rooster, Samuelsson mentioned the significance of live music and the role it plays in enhancing the dining experience. He takes great pride in supporting local musicians and integrating the spirit of Harlem into his restaurants. At Hav & Mar, he collaborates with local artists to reflect the community’s art scene in Chelsea.
Discussing his new home goods collection, Samuelsson shared that his creative journey has been influenced by his long-standing passions for painting and writing, as well as his collaboration with architects for restaurant designs. His work with West Elm has allowed him to fuse various artistic influences, drawing from his father’s fishing village in Sweden and incorporating African prints.
Despite his diverse projects, Samuelsson’s deep-rooted passion remains in cooking. He appreciates every aspect of culinary work, from shopping for ingredients to sharing meals with his family, reaffirming his commitment to the culinary arts as his foundational passion.