Celebrity chef Marcus Samuelsson has established himself in the culinary world, achieving remarkable success at a young age. By 24, the Ethiopian-born, Swedish-raised chef became 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.
In the years that followed, Samuelsson gained prominence as a top restaurateur in New York, opening several acclaimed establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored multiple cookbooks and memoirs and has been a familiar face on the Food Network.
Now, he is venturing into a new domain with a 32-piece home goods collection in collaboration with West Elm, inspired by his Scandinavian and Ethiopian heritage and his life in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the evolution of dining out following the pandemic, emphasizing that people now seek not just good food but also an exceptional experience when they dine. He noted that improved home cooking has led diners to desire more theatrical and communal dining experiences when they go out.
Samuelsson highlighted the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where he integrates live music into the dining experience. He takes pride in supporting local musicians and ensuring that his establishments reflect and contribute to the surrounding communities.
Regarding his collaboration with West Elm, Samuelsson expressed that his creativity as a chef extends into design. He has long been involved in artistic endeavors, including painting. The partnership with West Elm allowed him to bring together elements from his heritage, with a design process that emphasized collaboration and mutual inspiration.
Samuelsson feels particularly proud of incorporating bright woods inspired by his father’s fishing village in Sweden alongside prints reflecting African influences, all within a single cohesive collection.
Despite his various creative pursuits, he reiterates that cooking remains his true passion, whether it’s buying ingredients, explaining meals to his children, or simply contemplating food. Cooking, for him, is the one area where he feels complete clarity and confidence.