Celebrity chef Marcus Samuelsson, renowned for his high-pressure lifestyle, has made significant strides in the culinary world. By the age of 24, the Ethiopian-born and Swedish-raised chef became the executive chef at Aquavit in New York City and soon after earned the distinction of being the youngest chef to receive a three-star review from the New York Times.
In the years that followed, Samuelsson solidified his reputation as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also penned cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into an entirely new field: he is launching a 32-piece home goods collection in collaboration with West Elm, drawing inspiration from his Scandinavian and Ethiopian heritage as well as his life in New York City.
In an interview with Quartz, Samuelsson shared insights on the evolution of dining out post-COVID-19, his culinary inspirations, and his latest career moves. He noted that the pandemic positively transformed home cooking, leading to diners seeking a richer experience when they go out, craving excellent service and an engaging atmosphere.
Samuelsson emphasized the importance of creating an ambiance in his restaurants beyond just the food. At Red Rooster, the community vibe and live music are essential components. He highlighted the pride he feels in supporting local musicians and integrating community elements into his restaurants.
Regarding his collaboration with West Elm, Samuelsson explained that his creative background extends beyond culinary arts, as he has also indulged in painting and writing for many years. The process of designing the collection involved a collaborative effort with West Elm, allowing him to incorporate elements from his father’s fishing village in Sweden as well as prints from Africa.
Despite his multifaceted creative pursuits, Samuelsson revealed that, at the end of a challenging day, he ultimately returns to cooking, finding clarity and comfort in the kitchen—a field where he feels fully confident and experienced.