Celebrity chef Marcus Samuelsson has established a significant presence in the culinary world, transitioning from a young executive chef at Aquavit in New York City to a prominent restaurateur and television personality. By the age of 24, he had already made history by becoming the youngest recipient of a three-star review from the New York Times. His ventures include the popular Red Rooster, which opened in 2010, Hav & Mar launched in 2022, and most recently, Metropolis in 2023. Samuelsson’s influence extends beyond restaurants, with several cookbooks, memoirs, and regular appearances on the Food Network.
Now, Samuelsson is venturing into the world of home decor with a new 32-piece collection in partnership with West Elm, drawing inspiration from his Ethiopian and Scandinavian heritage, as well as his life in New York City. In a recent interview, he shared insights into the changing dynamics of the restaurant industry post-COVID-19, noting that lockdowns led many to become proficient home cooks, thereby raising expectations for dining out experiences. Diners are now seeking vibrant atmospheres and exceptional service, alongside high-quality food.
Samuelsson emphasized the importance of community when curating the ambiance at his restaurants. At Red Rooster, he aims to highlight Harlem’s rich culture through live music, noting the pride he takes in supporting local musicians. His Chelsea restaurant, Hav & Mar, reflects the local art scene, partnering with artist Derrick Adams to ensure they contribute positively to the community.
In discussing his collaboration with West Elm, he expressed his passion for creative pursuits outside of cooking, including painting and writing. He described the collaboration as a fulfilling experience that allowed him to blend elements from his diverse backgrounds into a cohesive collection. He takes particular pride in the use of materials that evoke memories of his father’s fishing village in Sweden, combined with African prints, showcasing a beautiful intermingling of cultures.
Despite his foray into various creative endeavors, cooking remains his primary focus: “I still feel like I’m interning at writing, interning at painting or making furniture. But with cooking – I’m not interning. I’m very clear where I’m going with that.”
This new venture into home goods suggests an exciting expansion of Samuelsson’s brand and influence, further highlighting the interconnectedness of culture, community, and creativity. As he continues to explore new avenues, it demonstrates a hopeful evolution in the realms of both food and design, inviting consumers to experience his vision in their homes.
In summary, Samuelsson’s trajectory showcases not only his culinary talents but also his ability to adapt and thrive in various formats, inspiring a new generation of chefs and creatives to explore beyond traditional boundaries.