Celebrity chef Marcus Samuelsson has always thrived in a high-pressure environment. By the age of 24, he had already become the executive chef at Aquavit in New York City, making history as the youngest recipient of a three-star review from The New York Times.
Over the years, Samuelsson has established himself as one of New York’s leading restaurateurs, launching notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, he has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new area: a collaboration with West Elm to unveil a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences living in New York City.
In a recent interview, Samuelsson discussed the evolution of dining out post-COVID-19, the factors that matter in creating a restaurant experience, and the motivation behind his new collaboration. He noted that the pandemic has transformed how people view dining out, as they now seek unique experiences along with quality service. Today’s diners want to feel part of a special atmosphere and enjoy a wider array of culinary choices.
Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster, where the ambiance is enriched by live music and a commitment to local musicians. He believes it’s crucial to connect with and contribute to the neighborhoods in which his restaurants operate.
Reflecting on his new venture with West Elm, Samuelsson explained that his background in various creative pursuits, including painting and writing, greatly influenced his design process. He expressed pride in incorporating elements from his father’s fishing village in Sweden and African-inspired prints into his collection.
Finally, when asked about his core passion after a long day, Samuelsson reaffirmed that cooking remains at the heart of his identity, highlighting that no matter how many other pursuits he engages in, cooking is where he feels most experienced and grounded.