Celebrity chef Marcus Samuelsson continues to thrive in a high-pressure lifestyle, having achieved significant milestones in his career. By the age of 24, the Ethiopian-born, Swedish-raised chef had made history as the youngest executive chef at New York City’s renowned Aquavit, shortly after receiving a coveted three-star review from the New York Times.
Over the years, Samuelsson has established himself as a key figure in New York’s dining scene, opening several acclaimed restaurants, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author and a familiar face on the Food Network.
In an exciting new venture, Samuelsson is set to launch a 32-piece home goods collection in collaboration with West Elm. This collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences living in New York City.
In a recent interview, Samuelsson reflected on the evolution of dining out since the COVID-19 lockdowns. He noted that the pandemic has led to improvements in home cooking, resulting in consumers seeking elevated dining experiences when they go out. Diners are looking for not just meals, but memorable experiences that foster a sense of community and connection.
When discussing the atmosphere at his Harlem restaurant, Red Rooster, Samuelsson emphasized the importance of community, especially through live music, which enhances the dining experience while supporting local musicians. He also mentioned how his restaurants, like Hav & Mar in Chelsea, strive to reflect and contribute positively to their neighborhoods.
Regarding his collaboration with West Elm, Samuelsson expressed that his creative journey began with his passion for painting and has evolved through various artistic endeavors, including restaurant design. He described the process of working with West Elm as a rewarding partnership, merging Scandinavian influences with African prints into a cohesive collection.
Despite his diverse interests, Samuelsson stated that cooking remains his true passion. He finds joy in every aspect of the culinary arts, whether it be shopping for ingredients, sharing knowledge with his children, or simply contemplating food, positioning cooking as his clear and unyielding focus amid his numerous creative pursuits.