Celebrity chef Marcus Samuelsson has made a significant mark in the culinary world, facing the demands of high-pressure kitchens from a young age. By the age of 24, this Ethiopian-born and Swedish-raised chef had already taken the role of executive chef at New York City’s Aquavit and became the youngest recipient of a three-star review from the New York Times shortly after.
Throughout the years, Samuelsson has established himself as a leading restaurateur in New York, founding notable establishments such as Red Rooster, Hav & Mar, and Metropolis. In addition to his restaurant ventures, he has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new sector by collaborating 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 evolving dining landscape post-COVID-19, his culinary inspirations, and his future endeavors. He noted that the pandemic has enhanced people’s cooking skills at home, leading diners to seek out more immersive dining experiences when they choose to eat out. “People want service and theatrical dining. They want to feel part of something,” he explained.
When asked about the ambiance of his restaurant Red Rooster in Harlem, he emphasized the importance of community. He stated, “It’s our job to bring that community into the restaurant,” and took pride in paying local musicians, which enhances the restaurant’s cultural atmosphere.
Samuelsson highlighted his approach to restaurant design, mentioning his artistic pursuits and the collaborative process with architects. His work with West Elm has been particularly fulfilling, allowing him to weave together inspirations from his father’s fishing village in Sweden and prints from Africa into a cohesive collection.
Despite his diverse creative interests, cooking remains his first love. “Cooking is where I feel most assured,” he remarked, emphasizing his journey in other art forms as still in progress compared to his established expertise in cooking.