Celebrity chef Marcus Samuelsson is known for thriving in high-pressure environments. By age 24, the Ethiopian-born and Swedish-raised chef achieved the role of executive chef at New York City’s Aquavit, becoming the youngest recipient of a three-star review from the New York Times shortly after.
Over the years, he established himself as a leading 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 has been a prominent figure on the Food Network for many years.
Recently, Samuelsson is venturing into a new industry by collaborating with West Elm to launch a 32-piece home goods collection. This collection draws inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In an interview, Samuelsson shared his thoughts on how the pandemic has influenced dining out. He noted that the surge in home cooking has led people to seek unique dining experiences when they do go out. People now desire great service and a sense of community that comes with dining in restaurants.
The ambiance at Red Rooster, particularly with live music, is something Samuelsson values deeply. He believes in fostering a sense of community within his restaurants, paying musicians to perform and enhancing the dining experience for patrons. Similarly, at Hav & Mar, he incorporates elements that reflect the Chelsea community, including an art program with local artist Derrick Adams.
Discussing his new partnership with West Elm, Samuelsson emphasized that creativity is at the core of his work. He has been involved in artistic pursuits like painting and writing for many years and sees overlap between designing home goods and creating restaurant environments. The collaboration with West Elm has allowed him to integrate inspirations from his father’s fishing village in Sweden and African art into a cohesive collection.
When reflecting on his various creative outlets, Samuelsson acknowledged that cooking remains his passion. Regardless of the other pursuits he engages in, he finds himself returning to cooking, whether it’s shopping for ingredients, sharing recipes with his children, or simply thinking about food.