Celebrity chef Marcus Samuelsson has built a remarkable career marked by high-pressure achievements. By the age of 24, he had become the executive chef at New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times shortly after.
Over the years, Samuelsson has established himself as a leading figure in New York’s restaurant scene, launching numerous endeavors including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Alongside his restaurant ventures, he has authored several cookbooks, written memoirs, and has been a long-standing personality on the Food Network.
In a new venture, Samuelsson is entering the home goods market with a 32-piece collection in collaboration with West Elm, drawing inspiration from his Ethiopian and Scandinavian heritage as well as his life in New York City.
Recently, Samuelsson spoke with Quartz about the evolution of dining out post-COVID-19, the creative forces behind his cooking, and the new directions in his career. His insights were lightly edited for clarity.
When discussing the impact of the pandemic on dining, Samuelsson noted that it has resulted in an improvement in the quality of food that can be prepared at home. This shift has led diners to seek a more elevated experience when they choose to eat out, valuing service, ambiance, and the feeling of being part of a vibrant community.
He emphasized the importance of live music and community engagement at his restaurant Red Rooster, where he takes pride in paying local musicians. Similarly, at Hav & Mar, he connects with the local art scene, fostering a relationship with his community.
Samuelsson’s foray into home goods was driven by his creative spirit, built upon years of painting and writing. He expressed satisfaction in collaborating with West Elm, blending the essence of his cultural backgrounds into the collection, which features elements from his father’s fishing village in Sweden alongside African prints.
Despite his diverse creative pursuits, Samuelsson consistently returns to cooking, finding clarity and purpose in it, as he enjoys the multifaceted aspects of the culinary experience, from shopping for ingredients to sharing meals with his children.