Celebrity chef Marcus Samuelsson is well-known for thriving in a high-pressure environment. By the age of 24, the Ethiopian-born, Swedish-raised chef had become the executive chef at New York City’s Aquavit and soon after became the youngest recipient of a three-star review from the New York Times.
Throughout the years, Samuelsson has established himself as a leading figure in New York’s culinary scene, opening various restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, he has authored cookbooks and memoirs, and has been a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new domain by collaborating with West Elm to launch a 32-piece home goods collection that incorporates elements from his Scandinavian and Ethiopian heritage along with his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the evolving dining landscape three years after the COVID-19 pandemic, the ambiance he aims to create at his restaurants, and the inspiration behind his new home goods line.
He observed that the pandemic enhanced people’s at-home dining experiences, leading to a surge in home cooks. This change has made diners yearn for more engaging experiences when eating out, looking for quality service and a vibrant atmosphere. With increased options available, the demand for unique culinary experiences continues to rise.
Samuelsson discussed the importance of community in his restaurants. At Red Rooster, he emphasizes the rich culture of Harlem, integrating live music to create an immersive experience that supports local musicians. In Chelsea, his restaurant Hav & Mar reflects the local art scene through partnerships with artists, showcasing a commitment to contributing positively to the neighborhoods where he operates.
When asked about his motivation for creating a home goods collection, Samuelsson highlighted his creative background that spans painting, writing, and, of course, cooking. His collaboration with West Elm allowed him to infuse elements of his Swedish roots along with African influences into a cohesive collection, making it a rewarding experience.
Despite his many pursuits, cooking remains his primary passion. Whether shopping for ingredients or sharing culinary knowledge with his family, Samuelsson remains firmly grounded in the art of cooking, viewing it as an area where he has achieved mastery.