Celebrity chef Marcus Samuelsson has made significant strides in the culinary world at a remarkably young age. By 24, the Ethiopian-born, Swedish-raised culinary talent became the executive chef of Aquavit in New York City, earning the distinction of being the youngest recipient of a three-star review from the New York Times soon after.
His success has only continued, with Samuelsson establishing himself as a leading restaurateur in New York through ventures like Red Rooster, which opened in 2010, along with Hav & Mar in 2022 and Metropolis in 2023. He is also a prolific author and has maintained a strong presence on the Food Network.
In an exciting new venture, Samuelsson is set to enter the home goods market with a 32-piece collection created in partnership with West Elm. This collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on how the COVID-19 pandemic has reshaped people’s dining habits. He noted that while the home dining experience has greatly improved, patrons now seek more from eating out, desiring exceptional service and an engaging atmosphere that fosters a sense of community.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He takes pride in contributing to the Harlem community and supporting local musicians, ensuring that his establishments reflect and celebrate the neighborhoods they inhabit.
Turning to his collaboration with West Elm, Samuelsson explained that his creative journey extends beyond cooking; he has been an artist and writer for years. He enjoyed the collaborative process of designing his home goods collection, noting the influence of his father’s fishing village in Sweden and African art within the designs.
Despite his success in multiple creative fields, Samuelsson affirmed that at the end of a long day, he always returns to cooking, which he feels most confident and passionate about, continuously engaging with the art of food.