Celebrity chef Marcus Samuelsson has built a remarkable career navigating the high-pressure culinary world. By the age of 24, the Ethiopian-born and Swedish-raised chef had taken on the role of executive chef at Aquavit, a prestigious restaurant in New York City, and soon became the youngest chef to achieve a coveted three-star review from the New York Times.
In the years that followed, he established himself as a leading figure in the New York dining scene, opening celebrated restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson is also a prolific author, having penned several cookbooks and memoirs, and has been a prominent presence on the Food Network.
Recently, Samuelsson is venturing into a new arena by collaborating with West Elm to launch a 32-piece home goods collection. This collection draws inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In an interview with Quartz, Samuelsson shared his thoughts on the evolution of dining out since the pandemic and what the future looks like for the restaurant industry. He noted that the pandemic enhanced people’s cooking skills at home, leading diners to seek out unique dining experiences that go beyond just the food. As a result, diners now look for elements like service and ambiance, wanting to feel a sense of connection and community while enjoying their meals.
Discussing the atmosphere at his restaurant Red Rooster, Samuelsson emphasized the importance of incorporating the vibrancy of Harlem into the dining experience, which includes live music and supporting local musicians. He stressed that every restaurant he opens is deeply connected to its community and its history.
When asked about his new collaboration with West Elm, Samuelsson explained how his creative journey as a chef intersects with his artistic pursuits in painting and design. He expressed pride in the collaboration, highlighting how the home goods collection reflects his multicultural influences, notably incorporating elements from both his father’s fishing village in Sweden and African art.
Despite his diverse projects, Samuelsson revealed that cooking remains his primary passion. He finds joy in all aspects of the culinary process, whether it’s shopping for ingredients, teaching his children about food, or simply brainstorming new recipes. Cooking is where he feels most confident and accomplished.