Celebrity chef Marcus Samuelsson is renowned for his high-pressure lifestyle, having achieved remarkable milestones by the age of 24, including becoming the executive chef of New York City’s Aquavit and the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has firmly established himself as a prominent figure in the New York restaurant scene, launching successful establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored several cookbooks, penned memoirs, and has been a familiar face on the Food Network.
Recently, the chef and family man is venturing into a new realm by collaborating with West Elm to unveil a 32-piece home goods collection. This collection draws inspiration from his Scandinavian and Ethiopian heritage and his life experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out post-COVID-19 lockdowns. He noted that the pandemic enhanced people’s home cooking skills, leading diners to seek out more theatrical and service-oriented dining experiences when going out. He emphasized the importance of feeling a sense of community in restaurants, as patrons want to engage with others and feel connected.
Discussing his restaurants, Samuelsson highlighted the significance of ambiance and community involvement, particularly at Red Rooster, where live music plays a role in creating a vibrant atmosphere. He expressed pride in supporting local musicians and integrating community elements into his ventures.
When asked about his new home goods collection with West Elm, Samuelsson described how his creative process as a chef aligns with design. He has long been involved in painting and collaborating with architects on restaurant designs, incorporating his vision for Scandinavian aesthetics.
Samuelsson expressed pride in the collection, stating that the designs reflect his father’s fishing village in Sweden while also incorporating African prints, unifying diverse inspirations into one cohesive collection.
Despite his diverse creative pursuits, Samuelsson revealed that he always returns to cooking at the end of a hectic day. He finds joy in all aspects of cooking, whether it’s shopping for fresh ingredients, sharing culinary knowledge with his children, or simply contemplating food. He feels confident in his culinary expertise while viewing his other interests as ongoing journeys of learning and growth.