Celebrity chef Marcus Samuelsson, known for his high-profile career, is expanding his talents into a new area. By the age of 24, Samuelsson had already made waves in the culinary world as the executive chef at Aquavit in New York City, becoming the youngest chef ever to receive a three-star review from the New York Times shortly after.
Over the years, Samuelsson has built a reputation as a leading restaurateur in New York, with establishments like Red Rooster, Hav & Mar, and Metropolis. He has authored several cookbooks and has been a prominent figure on the Food Network.
Now, Samuelsson is venturing into the home goods industry with a new 32-piece collection in collaboration with West Elm, showcasing influences from his Ethiopian and Scandinavian heritage as well as his life in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolving dining landscape three years after the COVID-19 lockdowns. He observed that the pandemic enhanced the at-home dining experience, prompting a new generation of home cooks. As a result, diners now seek not only quality food but also memorable service and an inviting atmosphere when they go out.
Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster. He integrates Harlem’s vibrant atmosphere by featuring live music and supporting local musicians. His approach at Hav & Mar also reflects community engagement through an art program linked to the local culture.
Discussing his new collaboration with West Elm, Samuelsson highlighted that his creative background transcends cooking. He has been painting and writing for years and often collaborates with architects when designing his restaurants. The partnership with West Elm allowed him to express his unique vision, blending elements from his father’s fishing village in Sweden with African prints to create a cohesive collection.
Despite his numerous creative pursuits, Samuelsson ultimately finds solace in cooking, whether it’s shopping for ingredients, teaching his children about food, or simply thinking about culinary creations. He feels a strong sense of mastery in cooking, distinguishing it from his other artistic endeavors.