Celebrity chef Marcus Samuelsson, known for his high-pressure career, has made significant strides in the restaurant industry. By the age of 24, Samuelsson had already become the executive chef of Aquavit in New York City and earned the title of the youngest chef to receive a three-star review from the New York Times.
Since then, he has established himself as a prominent restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson has also authored several cookbooks and memoirs and frequently appears on the Food Network.
Now, Samuelsson is venturing into a new industry by collaborating with West Elm to launch a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, along with his experiences in New York City.
In an interview with Quartz, Samuelsson discussed the evolution of dining habits in the post-COVID-19 world, noting that while the home cooking experience has improved, people are now seeking elevated dining experiences with better service and an engaging atmosphere. He emphasized the desire to feel part of a community when dining out, as choices continue to expand and improve.
Samuelsson highlighted the importance of ambiance in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He expressed pride in supporting local musicians and creating a space that reflects the community of Harlem. Similarly, with Hav & Mar in Chelsea, he aims to integrate the local art scene into the dining experience.
Discussing his new collection with West Elm, Samuelsson revealed his long-standing passion for creativity, sharing that he has been painting since adolescence and enjoys collaboration in designing his restaurants. He took inspiration from his father’s fishing village in Sweden, seamlessly blending elements from Africa into the collection.
Despite his various artistic pursuits, Samuelsson remains grounded in his love for cooking, claiming it will always be his primary focus. He likens his journeys in writing and art to internships, while feeling confident and established in his culinary skills.