Celebrity chef Marcus Samuelsson, known for his high-pressure career, has made significant strides in the culinary world since becoming the youngest executive chef at New York City’s Aquavit at just 24. He quickly gained recognition, being the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching notable establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurants, he has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Recently, Samuelsson has ventured into a new domain by collaborating with West Elm to unveil a 32-piece home goods collection. This collection draws inspiration from his Ethiopian and Scandinavian roots, as well as his New York City experiences.
In a recent interview, Samuelsson shared his thoughts on the evolution of dining out since the COVID-19 pandemic. He noted that the pandemic enhanced home dining experiences, leading to a new generation of skilled home cooks. As a result, diners are now seeking more than just food when eating out; they desire an engaging atmosphere and exceptional service.
The ambiance at Red Rooster, particularly the live music, is a crucial aspect of the dining experience for Samuelsson. He emphasizes the importance of community in his restaurants, ensuring they reflect their surroundings and contribute positively to local culture.
Samuelsson’s foray into home goods design for West Elm stems from his creativity, which extends beyond cooking to include painting and writing. He expressed pride in collaborating with West Elm, appreciating their willingness to incorporate his ideas into the collection.
He revealed that much of the collection reflects his background, featuring elements inspired by his father’s fishing village in Sweden alongside African prints, creating a cohesive design narrative.
Despite his diverse creative endeavors, Samuelsson always returns to cooking at the end of the day, finding solace in the culinary arts and feeling confident in his journey as a chef.