Celebrity chef Marcus Samuelsson is a prominent figure in the culinary world, known for his high-pressure lifestyle and significant achievements. By the age of 24, he had already become the executive chef of Aquavit in New York City and made history as the youngest individual to receive a three-star review from the New York Times.
Over the years, Samuelsson has solidified his status as a leading restaurateur in New York by opening several successful establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author and a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new realm by partnering with West Elm to launch a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out experiences post-COVID-19, emphasizing how the pandemic enhanced home dining and elevated expectations for dining out. He noted that diners now seek more than just a meal; they crave a sense of community and exceptional service. Samuelsson highlighted that the variety and quality of food have also improved, with quicker access to high-quality meals.
He also shared insights about the vibrant atmosphere at Red Rooster, particularly the integration of live music and community engagement. He values the connection his restaurants have with their neighborhoods, reflecting on the importance of contributing positively to local culture and community.
When asked about his transition to designing a home goods collection, Samuelsson expressed his passion for creativity, which has extended beyond cooking into painting and writing. He described the collaborative process with West Elm as rewarding, where he drew from his experiences designing restaurants to create this unique collection.
Lastly, Samuelsson revealed that despite his various creative pursuits, cooking remains his primary passion and anchor, allowing him to express himself fully. He regards cooking as a definitive aspect of his identity, where he feels he has mastery compared to the other fields where he continues to learn and grow.