Celebrity chef Marcus Samuelsson is known for his dynamic and high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised culinary star became the executive chef of Aquavit in New York City, earning the distinction of being the youngest person to receive a three-star review from the New York Times shortly after.
Over the years, Samuelsson has established himself as a prominent restaurateur in New York, launching various dining establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also a recognized author of cookbooks and memoirs and a familiar face on the Food Network.
Now, he is venturing into a new domain by collaborating with West Elm to launch a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, along with his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving landscape of dining out, the influences behind his culinary creations, and his future endeavors. He noted that post-pandemic, diners have developed a deeper appreciation for the restaurant experience, valuing not just the food but also the service and atmosphere.
Samuelsson emphasized how important it is to create a sense of community in his restaurants, particularly at Red Rooster in Harlem, where live music is a key feature. He also expressed pride in supporting local musicians and integrating elements of the surrounding community into the dining experience.
Regarding his collaboration with West Elm, Samuelsson shared that his background as a chef has greatly influenced his creative process. He has been involved in various art forms for years and sees designing his restaurant spaces as a collaborative effort with architects. Working with West Elm was particularly fulfilling for him, as it allowed him to blend inspirations from his father’s fishing village in Sweden alongside African prints into a cohesive collection.
Ultimately, despite his diverse interests in painting, writing, and furniture design, Samuelsson revealed that he always returns to cooking at the end of a long, stressful day. Cooking remains his strongest passion, and he feels confident in his direction within that field.