Celebrity chef Marcus Samuelsson has consistently thrived in high-pressure environments throughout his career. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert became the executive chef at Aquavit in New York City, later making history as the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, having opened celebrated establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks and memoirs and has been a well-known presence on the Food Network.
Now, Samuelsson is venturing into the home goods industry. In collaboration with West Elm, he is set to launch a 32-piece 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 evolution of dining out since the COVID-19 lockdowns and discussed his creative process. He noted that the pandemic significantly improved the home cooking experience, leading diners to seek out unique, high-quality restaurant experiences characterized by great service and ambiance. He emphasized the importance of feeling connected to the community when dining out, highlighting the significance of live music at his restaurant, Red Rooster, which celebrates the essence of Harlem.
Samuelsson expressed pride in paying local musicians while creating a vibrant atmosphere in his restaurants. He aims to integrate the unique characteristics of each community into his establishments, referencing his culinary connection to the arts in Chelsea through partnerships with local artists.
Discussing his new home goods collection, he revealed that his creative background extends beyond cooking. He has engaged in painting and writing for many years and sees his work with West Elm as a continuation of his creative journey. He appreciated the collaborative process, merging inspirations from his father’s fishing village in Sweden with prints from Africa to create a cohesive collection.
Despite his diverse projects, Samuelsson remains anchored in cooking, viewing it as his true passion and expertise. Whether it’s shopping for ingredients, sharing culinary knowledge with his children, or simply pondering food, cooking continues to be his central focus.