Celebrity chef Marcus Samuelsson is known for his dynamic career and has risen to prominence in the culinary world from a young age. By the age of 24, he achieved the prestigious position of executive chef at New York City’s Aquavit and became the youngest chef ever to earn a three-star review from the New York Times. Over the years, he has continued to make a significant impact as a restaurateur, with notable establishments like Red Rooster, which opened in 2010, and his latest ventures, Hav & Mar in 2022 and Metropolis in 2023. Samuelsson has also made his mark as an author and a familiar face on the Food Network.
Recently, Samuelsson is branching out into a new territory by launching a home goods collection in collaboration with West Elm. This 32-piece collection draws inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences living in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining experiences since the COVID-19 pandemic. He noted that while people have become better home cooks, they now seek out restaurants that offer exceptional service and an engaging atmosphere. Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music plays a key role in creating an immersive guest experience. He also highlighted how he incorporates elements of the local community into his establishments, ensuring that each restaurant resonates with its neighborhood’s culture.
Discussing his collaboration with West Elm, Samuelsson explained how his creative background as a chef parallels his work in design. He expressed pride in how the collection echoes his personal experiences, combining elements from his father’s fishing village in Sweden with African-inspired designs, resulting in a cohesive and beautiful collection.
Despite his many creative pursuits, cooking remains Samuelsson’s primary passion and refuge. He is dedicated to continually honing his skills in the kitchen, which he considers a true craft, in contrast to his exploratory efforts in painting and design.
Overall, Samuelsson’s journey showcases the versatility and depth of a creative individual who successfully blends culinary arts with community engagement and design innovation.
This article highlights the resilience of chefs and restaurateurs in adapting to changing consumer preferences post-pandemic and illustrates how the culinary world can extend beyond traditional cooking into realms like design and community contribution. It paints a hopeful picture of the evolving dining landscape, where chefs can continue to inspire and connect with their communities in various ways.