Celebrity chef Marcus Samuelsson has thrived in a high-pressure environment throughout his career. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had achieved the position of executive chef at New York City’s Aquavit, subsequently becoming the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has 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. He has authored several cookbooks and memoirs and enjoys a prominent presence on the Food Network.
Now, Samuelsson is venturing into a new area: a collaboration with West Elm to launch a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out post-COVID, his culinary inspirations, and upcoming projects. He noted that the pandemic has transformed how people experience dining. Enhanced takeout options have led many to develop strong home cooking skills, prompting diners to seek out unique dining experiences that offer excellent service and a sense of community.
Samuelsson emphasized the importance of ambiance in his restaurants, such as at Red Rooster in Harlem, where live music is integral to the dining experience. He takes pride in supporting local musicians and fostering a strong connection with the neighborhood’s culture.
His recent endeavor with West Elm reflects his multifaceted creativity. Samuelsson has long had an interest in painting and design, which complements his culinary career. He expressed satisfaction in collaborating with West Elm, appreciating their openness to his ideas while allowing him to express his inspirations through the collection.
Ultimately, despite his various creative pursuits, Samuelsson remains grounded in cooking. He finds joy in every aspect of the culinary process, seeing it as his true calling.