Celebrity chef Marcus Samuelsson has established himself as a prominent figure in the culinary world. By the age of 24, the Ethiopian-born and Swedish-raised chef became the executive chef at Aquavit in New York City and was the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has gained recognition as a leading restaurateur in New York, opening several establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also a well-known author and a familiar face 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 inspired by his Scandinavian and Ethiopian heritage as well as his life in New York City.
In an interview with Quartz, Samuelsson shared insights about the changes in dining out since the COVID-19 pandemic. He noted that the experiences of ordering food at home have improved, leading many people to become skilled home cooks. Consequently, when dining out, patrons now seek a higher level of service and a vibrant atmosphere, craving communal experiences.
He emphasized the importance of ambiance in his restaurants, highlighting the significance of live music at Red Rooster and how it enhances the dining experience while supporting local musicians. Samuelsson also mentioned his commitment to engaging with the communities where his restaurants are located and contributing meaningfully to them.
When asked about his new direction with West Elm, Samuelsson expressed that his creative passions extend beyond cooking, including painting and writing. He shared that the design process for the collection was a rewarding collaboration, blending elements from his father’s fishing village in Sweden with influences from Africa, creating a cohesive collection.
Despite his diverse artistic pursuits, Samuelsson stated that at the end of a long day, he always returns to cooking. He finds joy in all aspects of the culinary experience, whether it’s shopping for ingredients, teaching his children about food, or simply thinking about cooking. For him, cooking remains a solid and clear path amidst his other creative endeavors.