Celebrity chef Marcus Samuelsson has a well-established reputation for thriving in a fast-paced environment. By the age of 24, the Ethiopian-born and Swedish-raised culinary star had already assumed the position of executive chef at New York City’s Aquavit, becoming the youngest chef ever to earn a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has become a recognized name in New York’s dining scene, launching notable restaurants including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Alongside his restaurant ventures, he has authored several cookbooks and memoirs, and has been a consistent presence on the Food Network.
Currently, Samuelsson is venturing into a new industry by collaborating with West Elm to launch a 32-piece home goods collection inspired by 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 since the COVID-19 pandemic. He noted that while home cooking has improved significantly during the lockdowns, diners now seek elevated experiences in restaurants. “When you go out, you want service, you want theatrical dining,” he explained, emphasizing that people want to feel connected to the ambiance and other guests.
Samuelsson also highlighted the importance of community in his restaurants. At Red Rooster in Harlem, he focuses on showcasing the local culture, including live music, and takes pride in supporting local musicians. Similarly, his Chelsea restaurant, Hav & Mar, reflects the artistic essence of its neighborhood through art collaborations.
When asked about his transition into home goods design, Samuelsson revealed that his creativity extends beyond cooking to painting and writing. “I’ve been painting since I was 18 or 19 years old,” he said, adding that the process of designing restaurants often involves collaboration with architects to integrate his unique styles.
Among his proudest achievements with the West Elm collection are the inspirations drawn from his father’s fishing village in Sweden, combined with prints reflective of African culture, resulting in a cohesive collection.
Despite his various creative pursuits, cooking remains Samuelsson’s anchor. “Cooking has always been the core of my passion,” he stated, emphasizing his clarity and confidence in that arena compared to his other artistic endeavors.