Celebrity chef Marcus Samuelsson is accustomed to the pressures of a high-paced lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had already become the executive chef of New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, with notable openings such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. His contributions also include writing best-selling cookbooks and memoirs, as well as being a familiar face on the Food Network.
In an exciting new venture, Samuelsson has partnered with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his insights on the evolving dining landscape in 2024, his artistic inspirations, and his future aspirations.
Reflecting on how people’s dining habits have shifted since the COVID-19 lockdowns, he noted that the rise of home cooking has enhanced expectations for dining out. He emphasized that patrons are now seeking memorable service and a sense of community when they dine out.
Samuelsson also highlighted the importance of ambiance in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He expressed pride in supporting local musicians, emphasizing the restaurant’s role within the Harlem community.
On his collaboration with West Elm, Samuelsson explained that his creative journey extends beyond cooking to include painting and writing. He has long engaged in the design process for his restaurants and found the partnership with West Elm to be particularly fulfilling, noting the fusion of Swedish and African influences in the home goods collection.
Despite his diverse creative pursuits, Samuelsson remains grounded in his passion for cooking, describing it as an intrinsic part of who he is, and expressing clarity about his direction in the culinary world.