Celebrity chef Marcus Samuelsson has thrived in the fast-paced culinary world. By the age of 24, he became the executive chef at New York City’s Aquavit and made history as the youngest chef ever to earn a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as one of the leading restaurateurs in New York, launching several prominent establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. An accomplished author of cookbooks and memoirs, he has also been a familiar face on the Food Network.
Recently, Samuelsson has ventured beyond the kitchen, collaborating with West Elm to launch a new 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, alongside his life experiences in New York City.
In an interview with Quartz, Samuelsson discussed changes in dining habits since the COVID-19 pandemic. He noted that the experience of ordering food at home has significantly improved, resulting in a new generation of skilled home cooks. This shift has influenced how people approach dining out, as they now seek elevated experiences that go beyond just food to include excellent service and an engaging atmosphere.
At Red Rooster, the lively ambiance, enhanced by live music, reflects the vibrant Harlem community. Samuelsson emphasizes the importance of community connections and contributes to the local arts scene through his establishments.
Samuelsson’s inspiration for the West Elm collection arose from his long-standing passion for creativity, which includes painting and writing, as well as his culinary career. He expressed enthusiasm for collaborating with West Elm, appreciating their openness to his creative insights during the design process.
When asked about his pride in this new collection, he highlighted the integration of elements from his father’s fishing village in Sweden along with artistic prints from Africa, showcasing a blend of influences in a single cohesive collection.
Despite his various artistic pursuits, Samuelsson remains rooted in cooking. He sees it as his primary passion, engaging in it daily from sourcing ingredients to sharing culinary experiences with his family, indicating a clear commitment to his craft.