Celebrity chef Marcus Samuelsson has achieved remarkable success in the culinary world, becoming the executive chef of New York City’s Aquavit at just 24. He became the youngest chef to receive a three-star review from the New York Times shortly after, solidifying his reputation.
In the years that followed, Samuelsson established himself as a leading restaurateur, launching popular venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs and has been a familiar face on the Food Network.
Expanding his creative horizons, Samuelsson is now venturing into the home goods industry with a new collection for West Elm. This 32-piece line draws inspiration from his Ethiopian and Scandinavian heritage, as well as his life in New York City.
In a recent interview with Quartz, Samuelsson discussed how the pandemic has altered dining experiences. He noted that people now seek enhanced service and an engaging atmosphere, valuing the communal aspect of dining out more than ever.
He emphasized the role of community in his restaurants, particularly at Red Rooster, where live music contributes significantly to the overall experience. Samuelsson expressed pride in employing local musicians, aiming to reflect the vibrant spirit of Harlem in his establishment.
When asked about the inspiration behind his collaboration with West Elm, Samuelsson highlighted his long-standing passion for creativity beyond cooking, such as painting and writing. He enjoys the collaborative process involved in designing spaces, often incorporating Scandinavian elements into his restaurant designs.
Samuelsson took pride in the unique blend of influences in his West Elm collection, merging elements from his father’s Swedish fishing village with African prints to create a cohesive aesthetic.
Ultimately, despite his diverse interests, cooking remains his true passion. Samuelsson feels most at home when he is preparing food, whether it’s grocery shopping or cooking for his family, underscoring his commitment to the culinary arts.