Celebrity chef Marcus Samuelsson has always embraced a demanding lifestyle, achieving significant milestones early in his career. By the age of 24, he became the executive chef at New York City’s Aquavit and made history as the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, opening notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to running restaurants, he has authored cookbooks and memoirs while becoming a familiar face on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new domain. He is collaborating with West Elm to launch a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed how the restaurant industry has evolved since the COVID-19 lockdowns. He noted that people have become better home cooks, leading to a heightened appreciation for dining out, where they seek exceptional service and a vibrant atmosphere. He emphasized the importance of feeling connected to others while experiencing dining outside the home and acknowledged the variety of options available to consumers.
Samuelsson mentioned that the ambiance at Red Rooster, particularly its live music, plays a crucial role in the dining experience. He explained that the restaurant reflects the richness of the Harlem community and that they actively support local musicians. For his other venue, Hav & Mar, he focuses on integrating the community, contributing to the local art scene, and understanding the neighborhood’s history.
Regarding his new venture with West Elm, Samuelsson expressed that his artistic inclinations span beyond cooking, as he has been passionate about painting and writing since his youth. He highlighted the collaborative nature of designing his collection, where his ideas were welcomed by West Elm, providing a rewarding creative experience.
When reflecting on what aspects of the collaboration he is most proud of, Samuelsson noted that the design features bright woods reminiscent of his father’s fishing village in Sweden while also incorporating African prints. He sees it as a unified collection that brings together his diverse influences.
Despite his multifaceted career, Samuelsson revealed that cooking remains his greatest passion, whether he is shopping for ingredients, sharing culinary knowledge with his children, or simply contemplating food. He feels confident in his cooking abilities, contrasting it with his ongoing learning in writing, painting, and furniture design.