Celebrity chef Marcus Samuelsson has once again proven his versatility by venturing into a new industry. Known for his dynamic career and high-pressure lifestyle, Samuelsson rose to prominence early in life, becoming the executive chef at New York City’s Aquavit by the age of 24 and earning the distinction of being the youngest chef to receive a three-star review from the New York Times.
In recent years, he has solidified his status as one of New York’s leading restaurateurs, opening renowned establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Beyond the kitchen, Samuelsson is also a prominent author with several cookbooks and memoirs, alongside appearances on the Food Network.
Now balancing his roles as a husband and father, Samuelsson is launching a 32-piece home goods collection in collaboration with West Elm. This new venture draws inspiration from his Scandinavian and Ethiopian heritage as well as his life experiences in New York City.
In a recent interview, Samuelsson reflected on the impact of the COVID-19 pandemic on dining habits. He noted that the pandemic enhanced home cooking capabilities, making diners seek elevated experiences in restaurants, emphasizing the importance of service, ambiance, and community connection.
Discussing his restaurant environments, Samuelsson highlighted the significance of community, particularly at Red Rooster, where live music enriches the dining experience. He takes pride in employing local musicians and ensuring that each restaurant resonates with its neighborhood’s culture. His approach extends to Hav & Mar, where an art program reflects the artistry of the Chelsea community.
Samuelsson shared insights into his creative process for the home goods collection, mentioning that his work as a chef has always involved collaboration, whether with architects or design partners. His partnership with West Elm has been particularly fulfilling, as it allowed him to merge elements from his Swedish roots and African heritage into a cohesive collection.
Despite his many creative pursuits, Samuelsson finds that cooking remains his anchor. He enjoys all elements of cooking, from shopping at markets to educating his children about food, asserting that he feels most proficient within his culinary craft.