Celebrity chef Marcus Samuelsson, known for his high-pressure career in the culinary world, has made a significant mark at a young age. By 24, he was the executive chef at Aquavit in New York City and soon became the youngest chef to receive a three-star review from the New York Times. Over the years, Samuelsson has established himself as one of the leading restaurateurs in New York, with ventures including Red Rooster, which opened in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and is a familiar face on the Food Network.
Now, Samuelsson is venturing into a new realm: a home goods collection in collaboration with West Elm. This collection, featuring 32 pieces, draws inspiration from his Ethiopian and Scandinavian roots, as well as his life in New York City.
In an interview with Quartz, Samuelsson discussed how the restaurant industry has evolved since the COVID-19 lockdowns. He noted that the pandemic has not only improved the experience of dining at home but has also made diners crave an elevated experience when eating out. Customers seek not just food, but a sense of community and service that enhances their dining experience.
He also emphasized the importance of ambience in his restaurants. For Red Rooster, which is deeply rooted in the Harlem community, he believes in integrating live music to create a vibrant atmosphere. Similarly, at Hav & Mar in Chelsea, he collaborates with local artists to reflect the community’s culture.
Samuelsson explained that his transition to designing home goods aligns with his creative spirit, which has always extended beyond cooking. He has a long history of painting and writing, and he views the design of his restaurants as a collaborative process that incorporates his aesthetic vision.
His partnership with West Elm has been particularly rewarding, allowing him to incorporate elements from both his father’s fishing village in Sweden and African cultural influences into the collection.
Ultimately, Samuelsson revealed that despite his many creative outlets, cooking remains his primary passion and the activity he turns to after a long day. He feels confident in his culinary skills while still viewing his pursuits in writing, painting, and design as areas for continued growth.