Celebrity chef Marcus Samuelsson has made a name for himself in the high-pressure world of culinary arts. By the age of 24, he had already attained the position of executive chef at Aquavit in New York City and became the youngest recipient of a coveted three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson established himself as a prominent restaurateur, launching popular venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs, securing his place on the Food Network as a beloved figure.
Now a family man, Samuelsson is branching out into a new area: in partnership with West Elm, he is introducing a 32-piece collection of home goods inspired by his Ethiopian and Scandinavian roots, as well as his life in New York City.
In a recent interview with Quartz, Samuelsson discussed how dining experiences have evolved in the wake of the COVID-19 pandemic. He noted that home cooking has significantly improved, leading diners to seek more engaging experiences when eating out, emphasizing aspects such as service and ambiance. He believes that restaurant-goers want to feel a connection not only with their companions but also with the space and community around them.
Addressing the unique atmosphere of Red Rooster in Harlem, Samuelsson highlighted the importance of community and live music in creating a vibrant dining experience. He emphasized his pride in supporting local musicians and ensuring that his restaurants reflect their neighborhoods.
When asked about his decision to launch a home goods line, Samuelsson shared that his creative interests extend beyond cooking; he has been painting since he was a teenager and enjoys collaborating on restaurant designs. His partnership with West Elm has been particularly fulfilling, allowing him to integrate elements from his father’s fishing village in Sweden and African prints into the collection.
Despite his diverse pursuits, Samuelsson finds himself drawn back to cooking at the end of each day. He expressed a deep passion for all aspects of the culinary process, feeling well-established in this field compared to his other artistic endeavors.