Celebrity chef Marcus Samuelsson has a track record of thriving under pressure. By the age of 24, the Ethiopian-born, Swedish-raised culinary expert had already become the executive chef at Aquavit in New York City and notably the youngest to receive a prestigious three-star review from The New York Times.
Throughout the years, Samuelsson established himself as a leading figure in the New York restaurant scene, launching acclaimed dining spots such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored multiple cookbooks and memoirs, making regular appearances on the Food Network.
Now, Samuelsson is venturing into a new market with a 32-piece home goods collection in partnership with West Elm. This line reflects his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining post-COVID-19, his sources of inspiration, and his future endeavors. He noted that the pandemic has fostered an enhanced home dining experience, leading diners to expect more from their restaurant visits, including exceptional service and a vibrant atmosphere.
Samuelsson emphasized that when guests dine out, they seek a sense of community and want to feel part of something special. He also remarked that diners are now enjoying a wider variety of food options that are increasingly accessible.
Touching on the ambiance at Red Rooster, known for its live music, Samuelsson highlighted the importance of integrating the local community’s spirit into his restaurants. He expressed pride in supporting local musicians and ensuring that his restaurants resonate with their neighborhoods.
Regarding his new collaboration with West Elm, Samuelsson shared that his creative journey has extended beyond cooking; he has been painting and writing for many years. He enjoys the process of collaboration, particularly with a partner like West Elm, who values input and ideas.
Proud of the collection’s unique blend of Scandinavian and African influences, Samuelsson stated, “The bright woods and tables are inspired by my father’s fishing village in Sweden, combined with prints from Africa, resulting in one cohesive collection.”
Despite exploring various creative outlets, Samuelsson affirmed that cooking remains his ultimate passion. He finds joy in every aspect of the culinary process, from shopping at markets to teaching his children about food. Cooking is where he feels most at ease and confident in his skills.