Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert had already become the executive chef at New York City’s Aquavit, eventually making history as the youngest chef to earn a three-star review from the New York Times.
In the years that followed, he established himself as one of New York’s leading restaurateurs, launching notable venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Beyond the kitchen, Samuelsson has authored numerous cookbooks and memoirs and has been a familiar presence on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new industry by collaborating with West Elm to unveil a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage as well as his New York City life.
In a recent interview with Quartz, Samuelsson reflected on the evolving landscape of dining out in 2024, his culinary inspirations, and his career’s next steps. This discussion has been mildly edited for clarity and brevity.
Quartz: Three years past the COVID-19 lockdowns, how have diners’ relationships with eating out changed?
Samuelsson: The pandemic improved the takeout experience, leading to a new generation of skilled home cooks. When dining out now, people seek exceptional service and a dynamic experience; they desire to feel part of something greater.
Diners also find themselves with an expanded array of choices, and the quality and speed of food service have notably improved.
Quartz: The ambiance at Red Rooster, especially the live music, adds to the dining experience. What other aspects do you consider when developing your restaurants?
Samuelsson: For Red Rooster, it’s essential to reflect the vibrant Harlem community. Integrating live music is a crucial part of that experience, and we take pride in supporting local musicians who perform in our space.
With Hav & Mar in Chelsea, we also aim to contribute positively to the community’s art scene, collaborating with our partner Derrick Adams to create an art program that resonates with Chelsea’s artistic culture.
Quartz: What prompted you to create a home goods collection for West Elm, and did your inspirations align with those you use as a chef?
Samuelsson: My creative journey has always encompassed more than just cooking; I’ve been involved in painting and writing for many years. Designing restaurants often involves collaborating with architects, and I’ve wished to infuse a Scandinavian aesthetic into my spaces.
Working with West Elm has been a fulfilling partnership where I felt heard and appreciated, making this project particularly enjoyable.
Quartz: What part of your collaboration with West Elm are you most proud of?
Samuelsson: I’m proud that the collection features bright woods and tables inspired by my father’s fishing village in Sweden, coupled with prints from Africa. It seamlessly blends distinct cultural inspirations into one cohesive collection.
Quartz: With your diverse creative pursuits, what do you turn to at the end of a challenging day?
Samuelsson: Cooking remains my foundation. Whether it’s shopping for ingredients, sharing meals with my children, or simply thinking about food, I feel confident and adept in the kitchen, unlike my other artistic endeavors where I still view myself as learning.