Celebrity chef Marcus Samuelsson is well-known for his demanding career. By the age of 24, he had already achieved the prestigious title of executive chef at Aquavit in New York City and became the youngest chef to earn a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as a leading restaurateur in New York, launching several eateries including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks and memoirs, and has been a familiar face on the Food Network.
Now, Samuelsson is branching out into a new venture. He has teamed up with West Elm to unveil a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his thoughts on the evolving dining landscape in 2024, his creative inspirations, and the future of his career. The conversation was slightly edited for clarity and brevity.
When discussing the impact of the COVID-19 pandemic on dining out, Samuelsson noted that people’s expectations have shifted. He observed that home dining experiences improved significantly, fostering a new generation of home cooks. As a result, when people eat out now, they seek not just good food, but also engaging service and a sense of community.
Samuelsson emphasized that diners want an experience that makes them feel connected, not just to their companions but also to the vibrant atmosphere around them. He acknowledged that the variety of dining options has increased, and consumers can now access meals in a fraction of the time it used to take.
He highlighted the distinctive ambiance of Red Rooster in Harlem, which features live music as a core element. Samuelsson stated that it’s essential to reflect the local community in his restaurants, paying homage to the cultural richness of Harlem and ensuring that local musicians are compensated for their talent.
At Hav & Mar in Chelsea, Samuelsson aims to blend into the neighborhood by integrating an art program in partnership with artist Derrick Adams, ensuring their contributions resonate with the community’s identity.
When asked about his motivation for creating the home goods collection with West Elm, Samuelsson explained that his creativity extends beyond cooking into areas like painting and writing. He values collaboration in restaurant design, often engaging architects to infuse Scandinavian elements into his spaces.
Working with West Elm was particularly rewarding for him, as he appreciated the established brand’s openness to his ideas. Samuelsson expressed pride in the collection’s inspiration, combining elements from his father’s fishing village in Sweden with African prints, all curated into one cohesive line.
Despite his various creative pursuits, at the end of a busy day, Samuelsson always returns to cooking. He described how he remains deeply engaged with the culinary arts, whether it’s shopping for ingredients, sharing cooking knowledge with his children, or simply contemplating food. He feels confident in his culinary skills, stating that while he continues to learn in painting, writing, and furniture design, cooking is where he feels most accomplished.