Celebrity chef Marcus Samuelsson is renowned for his high-pressure lifestyle and impressive career achievements. By the age of 24, the Ethiopian-born, Swedish-raised chef had already become the executive chef at Aquavit in New York City, earning the distinction of being the youngest to receive a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching successful ventures such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among others. He has also authored several cookbooks and memoirs, becoming a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new industry by collaborating with West Elm to launch a 32-piece home goods collection, drawing inspiration from his Scandinavian and Ethiopian heritage, along with his experience living in New York City.
In an interview with Quartz, Samuelsson reflected on the post-COVID-19 dining landscape, noting how people’s relationships with eating out have evolved. He observed that the pandemic enhanced home dining experiences, prompting diners to seek more engaging and theatrical outings, craving a sense of connection and community while they dine.
Samuelsson emphasized the importance of ambiance in his restaurants, especially at Red Rooster in Harlem, where live music enhances the dining experience. He highlighted the significance of the Harlem community in shaping the restaurant’s identity and expressed pride in supporting local musicians.
He also spoke about the community-focused approach at Hav & Mar in Chelsea, incorporating elements that resonate with the neighborhood’s art culture.
Regarding his collaboration with West Elm, Samuelsson shared his creative background, including his passion for painting and writing. He described the partnership as enjoyable, highlighting the successful blend of his cultural inspirations with the established brand’s vision.
When asked about his proudest moments in designing the collection, he mentioned the incorporation of Swedish and African elements, creating a cohesive aesthetic.
Lastly, Samuelsson reflected on what keeps him grounded at the end of a hectic day, stating that cooking remains his true passion, as it encompasses all aspects of his creativity and expertise.