Celebrity chef Marcus Samuelsson continues to thrive in a high-pressure lifestyle, having achieved remarkable milestones at a young age. By the age of 24, the Ethiopian-born and Swedish-raised culinary star became the executive chef at Aquavit in New York City and made history as the youngest recipient of a three-star review from the New York Times.
Over the years, he established himself as a leading restaurateur in New York, launching notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, Samuelsson has authored several cookbooks and memoirs and has been a prominent figure on the Food Network.
Recently, Samuelsson ventured into a new business frontier by collaborating with West Elm to create a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, along with his experiences living in New York City.
In an interview with Quartz, Samuelsson shared insights on the current dining landscape post-COVID-19, emphasizing how the pandemic has enhanced home dining experiences and reshaped expectations for dining out. He noted that diners now crave exceptional service and a vibrant atmosphere, stating, “I am out here with my friends and family, there’s people in this room that makes me feel great. I’m part of something.”
Samuelsson also discussed the unique ambiance at Red Rooster, highlighting the importance of community engagement and live music. He expressed pride in supporting local musicians and ensuring that each restaurant he opens contributes positively to its neighborhood.
When asked about his inspiration for the West Elm collection, Samuelsson explained that his role as a chef has been fundamental, but his creativity also extends to painting and writing. He enjoys designing spaces and emphasized the collaborative process, noting the joy of working with West Elm as a creative partner.
Reflecting on his pride regarding the collaboration, he shared that the collection incorporates elements from his father’s Swedish fishing village and African artistic influences, creating a cohesive yet diverse collection.
Despite his multifaceted pursuits, cooking remains his primary passion. He expressed that no matter how stressful his day is, he consistently returns to cooking, viewing it as his established skill, in contrast to his ongoing learning in other creative fields like writing and furniture design.