Celebrity chef Marcus Samuelsson is renowned for his high-pressure lifestyle and culinary achievements. By the age of 24, the Ethiopian-born and Swedish-raised chef had already become the executive chef at New York City’s Aquavit, 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 key figure in New York’s restaurant scene with the opening of several acclaimed establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored numerous cookbooks, memoirs, and has been a prominent presence on the Food Network.
In a new venture, Samuelsson is expanding into home goods through a collaboration with West Elm, launching a 32-piece collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a conversation with Quartz, Samuelsson discussed the changing landscape of dining out post-pandemic, noting that the experience of ordering food at home has improved significantly, fostering a new generation of skilled home cooks. As a result, diners now seek a more elevated experience when they choose to eat out, desiring service and a sense of community.
At his restaurant Red Rooster in Harlem, Samuelsson emphasizes the importance of community and ambiance, incorporating live music to enhance the dining experience and support local musicians. The integration of community is also evident in his Chelsea restaurant, Hav & Mar, where he collaborates with local artists to reflect the neighborhood’s character.
When asked about his new home goods collection, Samuelsson revealed that his passion for creativity extends beyond cooking; he has been painting since his teenage years and enjoys the collaborative nature of designing both restaurants and home goods. The partnership with West Elm has been particularly fulfilling, allowing him to combine elements from his past, including inspirations from his father’s fishing village in Sweden alongside African prints.
Despite his many creative endeavors, Samuelsson consistently returns to cooking at the end of a long day, finding solace and clarity in the kitchen. He feels adept and confident in cooking, while still considering himself a student in his other creative pursuits.