Celebrity chef Marcus Samuelsson has embraced a high-pressure lifestyle, achieving significant milestones by his mid-20s. Originally from Ethiopia and raised in Sweden, Samuelsson became the executive chef at New York City’s Aquavit at just 24, earning the distinction of being the youngest chef to receive a three-star review from the New York Times.
Over the years, he has established himself as a top restaurateur in New York with the opening of notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, he is a published author of cookbooks and memoirs and has been a familiar face on the Food Network for several years.
Now, Samuelsson is venturing into a new industry by launching a 32-piece home goods collection in partnership with West Elm. This collection reflects his Ethiopian and Scandinavian heritage, alongside his experiences living in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the pandemic. He noted that the lockdowns have improved the quality of food people could enjoy at home, resulting in a new wave of home cooks. Consequently, diners now seek exceptional service and an elevated dining experience when they go out.
He emphasized the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where live music enhances the community feel. Samuelsson takes pride in compensating local musicians, underscoring the restaurant’s connection to its neighborhood. He also highlighted the importance of contributing to the communities in which his establishments are located, as seen with Hav & Mar’s integration of local art.
Regarding his collaboration with West Elm, Samuelsson expressed that while cooking has been the cornerstone of his career, he has long engaged in other creative pursuits, including painting and writing. He commented on the collaborative nature of designing the home goods collection, enjoying the opportunity to work with a respected partner while offering his own creative input.
Samuelsson takes pride in the collection’s elements, which draw inspiration from his father’s fishing village in Sweden and incorporate African prints. Despite his many creative outlets, he stated that after a long day, he always returns to cooking, showing his deep-rooted passion for the culinary arts.