Celebrity chef Marcus Samuelsson has been a prominent figure in the culinary world, gaining recognition for his high-pressure role as executive chef at Aquavit in New York City by the age of 24. He became the youngest chef to receive a coveted three-star review from the New York Times shortly thereafter. Over the years, Samuelsson has solidified his reputation as a leading restaurateur, opening establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, alongside publishing cookbooks and memoirs while frequently appearing on the Food Network.
Now, he is venturing into a new realm with the launch of a 32-piece home goods collection in collaboration with West Elm. This collection draws inspiration from his Ethiopian and Scandinavian heritage as well as his life in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out in the post-COVID-19 era, noting that the pandemic has enhanced people’s culinary experiences at home, which has led to greater expectations when dining out. He emphasized that patrons now seek not just good food, but an overall experience filled with great service and a communal atmosphere.
Discussing his restaurant endeavors, he noted that Red Rooster captures the essence of Harlem by incorporating live music and supporting local musicians. He highlighted the importance of being an active and respectful member of the community, as evidenced by their art program at Hav & Mar, reflecting the character of Chelsea.
Samuelsson shared that his passion for creativity extends beyond cooking, having engaged in painting and writing for many years. His collaboration with West Elm has been particularly fulfilling, as it allowed him to blend the Scandinavian aesthetic with African influences in the home goods collection.
When asked about his ultimate retreat after a hectic day, Samuelsson reaffirmed that cooking remains his true passion, whether it involves shopping at the market, sharing culinary knowledge with his children, or simply thinking about food. He feels confident and established in cooking, unlike his pursuits in writing, painting, or furniture design, where he still considers himself a learner.