Celebrity chef Marcus Samuelsson has long thrived in high-pressure environments. By the age of 24, the Ethiopian-born, Swedish-raised talent had become the executive chef of Aquavit in New York City, making history as the youngest person to receive a prestigious three-star review from the New York Times shortly thereafter.
In the years following, Samuelsson established himself as a leading restaurateur in New York, opening renowned establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
In a new venture, Samuelsson is partnering with West Elm to launch a 32-piece home goods collection. The collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his life in New York City.
In an interview with Quartz, Samuelsson discussed shifts in dining out since the COVID-19 pandemic, stating that home dining experiences have improved significantly, leading to a newfound appreciation for restaurant service and atmosphere. He noted that diners are now seeking not just a meal, but an immersive experience where they feel connected to the community and the vibrant atmosphere around them.
Samuelsson emphasized the significance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where live music is integral to the dining experience. He prides himself on contributing to the local community, including paying musicians from Harlem, which he believes adds depth to the restaurant.
Turning to his collaboration with West Elm, Samuelsson expressed excitement about the creative process, reflecting on how his experiences in the culinary world parallel his work in design. He highlighted the influence of his father’s fishing village in Sweden and African prints as key inspirations for the home goods collection.
Finally, when asked what he returns to after a stressful day, Samuelsson replied that cooking remains his consistent passion. He expressed confidence in his culinary skills, saying he feels more experienced in cooking than in other creative pursuits like writing, painting, or furniture design.