Celebrity chef Marcus Samuelsson has built a formidable career, becoming a key figure in the restaurant industry at a young age. By 24, he already held the title of executive chef at New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times. Over the years, Samuelsson has solidified his reputation as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, while also penning cookbooks and appearing frequently on the Food Network.
In an exciting new venture, Samuelsson is branching out into home goods. He is collaborating with West Elm to launch a 32-piece collection inspired by his Ethiopian and Scandinavian heritage and experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed changes in dining habits post-COVID-19. He noted that the pandemic elevated home cooking skills, fostering a desire for elevated dining experiences when eating out. He believes diners now seek an environment where they feel connected to a community and enjoy the ambiance.
At his restaurant Red Rooster, Samuelsson focuses on integrating Harlem’s vibrant community into the dining experience, emphasizing the importance of live music and supporting local musicians. He also highlights how his other restaurant, Hav & Mar in Chelsea, engages with its artistic surroundings through collaborations with local artists.
When asked about his new direction in creating a home goods collection, Samuelsson described himself as a creative who has explored various artistic outlets beyond cooking, such as painting and writing. He expressed enthusiasm for the collaborative process with West Elm, which allowed him to merge different cultural inspirations into a cohesive collection.
Samuelsson takes pride in the design elements that reflect his heritage, including bright woods reminiscent of his father’s fishing village in Sweden, blended with African prints.
Despite his numerous creative pursuits, cooking remains Samuelsson’s primary passion. He finds joy in every aspect of the culinary world, from shopping for fresh ingredients to sharing the art of cooking with his children.