Celebrity chef Marcus Samuelsson is accustomed to a fast-paced lifestyle. By the age of 24, he had already become the executive chef of New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as a prominent restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs while being a familiar face on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new arena. He has teamed up with West Elm to unveil a 32-piece home goods collection, drawing inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights on how the restaurant industry has changed post-COVID-19, his culinary inspirations, and his future endeavors.
Samuelsson noted that the pandemic improved people’s home dining experiences, creating a generation of skilled home cooks. As a result, diners now seek not just food but also an elevated experience when eating out, desiring a sense of community and connection with others.
He emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music plays a crucial role in creating an inviting atmosphere. Samuelsson takes pride in supporting local musicians and ensuring that his establishments reflect the community they are in.
Regarding his collaboration with West Elm for the home goods collection, Samuelsson mentioned his longstanding passion for creativity, which extends beyond cooking to include painting and writing. He expressed enjoyment in the collaborative process with West Elm, appreciating their receptiveness to new ideas.
Samuelsson also highlighted his pride in the design elements of the collection, which incorporate elements from his father’s fishing village in Sweden, as well as African influences, all harmoniously blended into a single collection.
Lastly, despite his various creative pursuits, Samuelsson ultimately finds solace in cooking at the end of a hectic day, feeling confident in his culinary skills while continuing to learn and grow in other artistic areas.