Celebrity chef Marcus Samuelsson has carved a remarkable path in the culinary world. By the age of 24, the Ethiopian-born, 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.
Over the years, Samuelsson has established himself as a leading figure in New York’s restaurant scene, launching notable establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, along with authoring cookbooks and memoirs. He has also been a familiar face on the Food Network for many years.
Expanding beyond the culinary realm, Samuelsson is set to release a 32-piece home goods collection in collaboration with West Elm, drawing inspiration from his Ethiopian and Scandinavian heritage, as well as his life in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the evolution of dining out since the COVID-19 lockdowns, his inspirations in cooking, and the future of his career. He noted that as people emerge from the pandemic, their expectations for dining experiences have shifted. With a rise in home cooking during lockdowns, diners now seek enhanced service and an engaging atmosphere when eating out.
Samuelsson emphasized the significance of community in his restaurants, particularly in Harlem at Red Rooster, where he integrates live music to enhance the dining experience and support local musicians. He also considers the local culture when establishing his restaurants, ensuring they contribute positively to their neighborhoods.
Discussing his new venture with West Elm, Samuelsson explained that his background in art and design complements his culinary work. He expressed pride in the collaboration, highlighting how the collection reflects elements from his father’s fishing village in Sweden as well as African influences.
Despite his diverse interests and undertakings, Samuelsson reaffirmed his passion for cooking. He shared that no matter the challenges of the day, he always returns to the kitchen, finding fulfillment in every aspect of the culinary process.