Celebrity chef Marcus Samuelsson is renowned for his high-pressure lifestyle, having achieved remarkable success by the age of 24. Born in Ethiopia and raised in Sweden, Samuelsson became the executive chef at New York City’s Aquavit, earning the distinction of being the youngest chef to receive a three-star review from the New York Times shortly thereafter.
Over the years, he has established himself as a leading figure in New York’s restaurant scene, launching well-known establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson has also authored several cookbooks and memoirs, and he has been a familiar face on the Food Network.
Now, alongside his roles as husband and father, Samuelsson is venturing into a new realm: home goods. In partnership with West Elm, he is set to unveil a 32-piece collection that draws from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolving landscape of dining out in 2024, his culinary inspirations, and the future of his career.
Samuelsson noted that the pandemic fundamentally changed people’s interactions with dining out, as many learned to cook at home. As a result, when people dine out now, they seek exceptional service and a vibrant atmosphere. He indicated that diners desire a sense of belonging and connection to a community while experiencing unique culinary offerings.
He highlighted the ambiance of Red Rooster in Harlem, emphasizing the importance of community and live music in enhancing the dining experience. Samuelsson expressed pride in supporting local musicians and making contributions to the cultural fabric of the neighborhood. Similarly, he aims to infuse the essence of the Chelsea community into his restaurant Hav & Mar, collaborating with artists and engaging with the local environment.
When asked about the inspiration behind his new home goods line, Samuelsson shared that creativity extends beyond cooking for him. He has pursued painting and writing for years, and his experience has informed the design of his restaurants. Working with West Elm was a fulfilling collaboration where he could channel his vision.
Samuelsson expressed pride in his collection, which features bright woods and prints that reflect both his father’s fishing village in Sweden and African influences, creating a cohesive design.
Despite his diverse creative outlets, Samuelsson revealed that cooking remains his primary passion, encompassing everything from selecting ingredients to teaching his children about food. While he considers himself still learning in other creative fields, he feels confident and experienced in his culinary craft.