Celebrity chef Marcus Samuelsson has long navigated the demands of a high-pressure lifestyle. By the age of 24, the multi-talented chef, born in Ethiopia and raised in Sweden, had already ascended to the role of executive chef at New York City’s Aquavit. Soon after, he became the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a prominent restaurateur in New York, launching various establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks and memoirs and has been a familiar face on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new field. In partnership with West Elm, he is set to unveil a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his thoughts on the current state of dining out in 2024, his culinary inspirations, and his career trajectory.
He reflected on how the pandemic transformed people’s dining habits, noting that home cooking gained popularity, leading diners to seek enhanced experiences when eating out. He emphasized that patrons now desire not just good food, but also a vibrant atmosphere where they feel connected to others.
Samuelsson also discussed the unique ambiance of Red Rooster, particularly its live music, which he believes reflects the rich community of Harlem. He highlighted the importance of contributing positively to the neighborhoods where his restaurants are located, ensuring his venues resonate with local culture and artistry.
On the motivation behind his collaboration with West Elm, Samuelsson expressed his deep-rooted creativity, which extends beyond cooking to include painting and writing. He relished the chance to design a collection that merges elements from his father’s fishing village in Sweden with African prints, creating a unified theme.
Despite his accomplishments in various creative fields, he reiterated that cooking remains his ultimate passion and refuge. Whether shopping for ingredients or cooking at home with his children, he feels a strong sense of mastery in the kitchen compared to his explorations in writing and design.