Celebrity chef Marcus Samuelsson has made a name for himself in the culinary world, rising to prominence at a young age. By the age of 24, he was the executive chef at Aquavit in New York City and became the youngest chef ever to receive a three-star review from The New York Times.
Samuelsson has continued to establish himself as a leading restaurateur, launching several successful establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurants, he is an accomplished author of cookbooks and memoirs, and a familiar face on the Food Network.
Expanding into a new venture, Samuelsson has partnered with West Elm to create a 32-piece home goods collection that draws from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview, Samuelsson spoke about the changing landscape of dining out since the COVID-19 pandemic. He noted that the lockdowns gave rise to a new generation of home cooks and improved delivery options, prompting diners to seek more engaging and elevated experiences when they choose to eat out. He emphasized the desire for a social atmosphere in restaurants, where patrons can feel part of a vibrant community.
When discussing his restaurant Red Rooster, Samuelsson highlighted the importance of community and the role of live music in enhancing the dining experience. He emphasized his commitment to supporting local musicians and engaging with the community through his establishments.
Samuelsson also shared insights into his collaboration with West Elm, revealing that his artistic background influences his design sensibilities. He indicated that he has always embraced creative expression, whether it involves cooking, writing, or the design of his restaurants. In partnering with West Elm, he appreciated their openness to his ideas and the harmonious blend of his Scandinavian and African inspirations in the collection.
Finally, when reflecting on his various creative endeavors, Samuelsson acknowledged that despite his involvement in painting and writing, cooking remains his true passion, offering him a sense of clarity and purpose at the end of a busy day.