Celebrity chef Marcus Samuelsson has built a remarkable career characterized by high-pressure achievements. By the age of 24, he became the executive chef at New York City’s Aquavit and was the youngest chef to earn a three-star review from the New York Times shortly after.
In the years since, Samuelsson has established himself as a notable figure in the culinary world, launching several restaurants including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks, penned memoirs, and has been a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new field by collaborating with West Elm to release a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian backgrounds, along with his life in New York City.
In a recent interview, Samuelsson reflected on the evolving landscape of dining in the aftermath of the COVID-19 pandemic. He noted that while many people have become excellent home cooks during the lockdowns, when they do choose to dine out, they seek a higher level of service and a sense of community.
He highlighted that diners now have a plethora of choices and that the quality of food delivery options has significantly improved.
Samuelsson also spoke about the vibrant atmosphere at his restaurant, Red Rooster, emphasizing the importance of live music and community engagement in creating a memorable dining experience. He is committed to connecting with and contributing to the neighborhoods where his establishments are located.
When asked about his new home goods line with West Elm, he shared that his creative pursuits extend beyond cooking. He has been painting for years and enjoys collaborating with architects on restaurant designs. He found working with West Elm particularly fulfilling due to their willingness to embrace his creative ideas.
Samuelsson expressed pride in incorporating elements from his father’s fishing village in Sweden into the collection while also featuring African-inspired designs. Despite his various creative outlets, he maintains that cooking remains his primary passion, stating that he feels most confident in that arena compared to his other artistic ventures.