Celebrity chef Marcus Samuelsson has consistently thrived in a high-pressure environment. By the age of 24, the Ethiopian-born and Swedish-raised culinary talent had taken on the role of executive chef at New York City’s prestigious Aquavit, becoming the youngest recipient of a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson established himself as a leading figure in New York’s restaurant scene, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He’s also authored cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new field. In partnership with West Elm, he is introducing a collection of 32 home goods that draw inspiration from his Scandinavian and Ethiopian roots as well as his life in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolving dining landscape three years after the COVID-19 lockdowns. He noted that the pandemic enhanced the home dining experience and led to a higher expectation from diners when they eat out. People now seek more than just food; they crave an engaging atmosphere and the feeling of community.
He emphasized the importance of creating an environment that encapsulates the spirit of Harlem at Red Rooster, where live music is a fundamental aspect of the dining experience. Samuelsson takes pride in supporting local musicians and aims to ensure that his restaurants contribute positively to their communities.
Discussing his shift toward home goods design, he shared that his creativity extends beyond the kitchen. His artistic journey began with painting, and he often collaborates with architects to infuse his design concepts into his restaurants. Working with West Elm, he enjoyed the collaborative process and felt it was one of his most rewarding projects.
Samuelsson expressed pride in incorporating elements from his father’s fishing village in Sweden and African influences into his new collection, creating a unified design narrative. However, despite his various creative pursuits, he remains grounded in cooking, which he identifies as his true passion and expertise.