Celebrity chef Marcus Samuelsson is well-known for navigating a demanding career. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had become the executive chef at Aquavit in New York City and was recognized as the youngest chef to receive a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as one of New York’s leading restaurateurs, opening several acclaimed restaurants including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new realm by partnering with West Elm to launch a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage as well as his life in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out in 2024, his creative influences in cooking and design, and his future plans. He noted that the pandemic fundamentally changed people’s relationships with dining out, leading to improved home cooking and increased expectations for dining experiences. Diners now seek more than just a meal; they desire exceptional service and an immersive atmosphere.
Speaking about the unique ambiance of Red Rooster, Samuelsson emphasized the importance of community and live music in creating a welcoming environment. He also highlighted his commitment to supporting local musicians and integrating community contributions into his restaurants.
Discussing his collaboration with West Elm, Samuelsson shared that his creativity extends beyond cooking into painting and writing. He mentioned his longstanding passion for design and how he drew elements from his father’s fishing village in Sweden, blending it with African inspirations to create a cohesive collection.
Despite his diverse projects, Samuelsson always returns to cooking as his primary passion. He appreciates the entire process, from sourcing ingredients to sharing meals with his family, expressing a clarity and confidence in his culinary skills that he feels less certain about in other artistic endeavors.