Celebrity chef Marcus Samuelsson has long been accustomed to a demanding lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert had become the executive chef of Aquavit in New York City, making history as the youngest recipient of a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among others. He has authored several cookbooks and memoirs, and remains a prominent figure on the Food Network.
In a new venture, Samuelsson has partnered with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his life in New York City.
In an interview with Quartz, Samuelsson discussed the evolution of dining out since the COVID-19 lockdowns. He noted that the experience of ordering food at home has improved significantly, resulting in a new generation of skilled home cooks. Consequently, when dining out, people seek exceptional service, unique experiences, and a sense of community.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, which features live music. He believes in capturing the essence of the Harlem community and takes pride in supporting local musicians. For his other restaurant, Hav & Mar, he aims to reflect the Chelsea community, including an art program in collaboration with artist Derrick Adams.
On his collaboration with West Elm, Samuelsson shared that as a creative, his work as a chef is only part of his artistic expression, which also includes painting and writing. He enjoys collaborating with architects when designing restaurants and found working with West Elm to be particularly fulfilling due to their open-minded approach.
He expressed pride in the collection’s design, which combines inspirations from his father’s fishing village in Sweden and African prints, creating a cohesive collection.
Despite his diverse creative pursuits, Samuelsson ultimately returns to cooking at the end of each day, relishing all aspects of the culinary experience—from shopping for ingredients to sharing meals with his family. He feels more confident in his culinary skills compared to his other creative endeavors, which he views as ongoing learning experiences.