Celebrity chef Marcus Samuelsson has consistently thrived in a high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert had already become the executive chef at New York City’s prestigious Aquavit. Shortly thereafter, he achieved the remarkable distinction of being the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among others. In addition to his restaurant endeavors, he has authored cookbooks and memoirs and is a familiar face on the Food Network.
Now, Samuelsson is venturing into a new realm—home goods. In partnership with West Elm, he is launching a 32-piece collection that draws inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In an interview with Quartz, Samuelsson explored the state of dining out in 2024, the sources of his culinary inspiration, and his future aspirations.
Reflecting on the post-COVID dining landscape, Samuelsson noted that the pandemic enhanced people’s experiences with home cooking, leading to an elevated expectation for service and dining out. He emphasized that diners now seek an experience that makes them feel part of a vibrant community.
Samuelsson also discussed the atmosphere of Red Rooster, particularly its live music aspect, which he sees as integral to the Harlem community. He values the opportunity to contribute to the local music scene by paying musicians and integrating community essence into the restaurant’s environment.
Regarding his collaboration with West Elm, Samuelsson expressed that his creativity extends beyond cooking to include painting and writing. He mentioned that designing his restaurants often involves collaboration, and he enjoyed working with West Elm, appreciating its openness to his ideas.
Among his proudest achievements in the home goods collection is the incorporation of elements inspired by his father’s fishing village in Sweden, alongside African prints, creating a cohesive collection.
Despite his diverse creative outlets, Samuelsson revealed that cooking remains his core passion. He continues to engage with culinary activities, from shopping for ingredients to sharing knowledge with his children, demonstrating his unwavering dedication to the culinary arts.