Celebrity chef Marcus Samuelsson has embraced a high-pressure lifestyle throughout his career, rising to prominence at an early age. By just 24, the Ethiopian-born and Swedish-raised chef had become the executive chef of New York City’s Aquavit and earned the distinction of being the youngest chef to receive a coveted 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 such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs and is a familiar face on the Food Network.
In a new venture, Samuelsson is collaborating with West Elm to launch a 32-piece home goods collection, drawing inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview, Samuelsson reflected on the evolution of dining out since the pandemic and the changing expectations of diners. He noted that many people have become better home cooks during lockdowns, leading to a greater demand for exceptional dining experiences when they do eat out. Diners now seek not only high-quality food but also a sense of community and enjoyment in the atmosphere.
Discussing his restaurants, he emphasized the importance of community, mentioning how live music enhances the experience at Red Rooster in Harlem. He takes pride in supporting local musicians and integrating the essence of the community into his establishments, such as through curated art programs at Hav & Mar.
Samuelsson’s foray into designing home goods stems from his creative pursuits beyond cooking. He has been involved in painting and writing for many years, and he sees parallels between creating restaurants and designing products. His collaboration with West Elm has been particularly fulfilling, allowing him to blend elements from his father’s fishing village in Sweden with artistic influences from Africa into a cohesive collection.
Even as he diversifies his creative interests, Samuelsson remains grounded in cooking, which remains his passion and primary focus. He considers all aspects of cooking—from selecting ingredients at the market to sharing meals with his family—as his true calling.