Celebrity chef Marcus Samuelsson has led a dynamic and challenging career since he was just 24 years old, when he became the executive chef of New York City’s Aquavit, making headlines as the youngest chef to receive a three-star review from the New York Times. Over the years, he has established himself as a prominent restaurateur in New York, launching popular venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson is also an accomplished author and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new field by collaborating with West Elm to launch a 32-piece home goods collection inspired by his Swedish and Ethiopian heritage and his experiences living in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out in the post-COVID-19 era. He noted that the pandemic raised expectations for dining experiences, as many people improved their cooking skills at home. He emphasized that diners now seek not just food but also a sense of community and elevated service when they choose to eat out.
Samuelsson also highlighted the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where live music plays a vital role in creating a welcoming atmosphere. He expressed pride in supporting local musicians and ensuring that his establishments authentically reflect their communities.
When asked about the inspiration behind his new home goods collection, Samuelsson shared that his creativity spans beyond cooking to include painting and writing. He enjoys collaborating with established partners like West Elm, particularly when they are receptive to new ideas. His collection features elements inspired by his father’s fishing village in Sweden and prints from Africa, uniting various aspects of his background into one cohesive collection.
Despite his myriad accomplishments, Samuelsson revealed that he always returns to his roots in cooking, finding solace in the act of preparing food and sharing it with his family. He described cooking as a constant in his life, where he feels confident and skilled, unlike his other creative pursuits where he still feels he is learning.