Celebrity chef Marcus Samuelsson is renowned for thriving in high-pressure environments. By the age of 24, the Ethiopian-born, Swedish-raised culinary expert had already become the executive chef at New York City’s Aquavit and made history as the youngest individual to earn a three-star review from the New York Times.
Over the years, Samuelsson established himself as a leading restaurateur in New York, launching several successful venues including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks and memoirs and has been a prominent figure on the Food Network.
Now, Samuelsson is venturing into a new field by partnering with West Elm to unveil a 32-piece home goods collection, drawing inspiration from his roots in Scandinavia and Ethiopia, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the changing landscape of dining out post-COVID-19, his motivations behind his restaurant concepts, and his latest creative endeavor. He noted that the pandemic enhanced people’s home cooking experiences, leading them to seek elevated dining experiences, characterized by great service and a sense of community.
He emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music contributes to the vibrant atmosphere. Samuelsson values the opportunity to support local musicians and integrate community elements into his establishments. He also highlighted the significance of understanding local culture and history when entering new neighborhoods.
Discussing his collaboration with West Elm, Samuelsson reflected on his creative journey, which has included painting and writing alongside his culinary career. He expressed pride in the collection’s design, which merges elements from his father’s fishing village in Sweden with African prints, creating a cohesive collection.
Despite exploring different creative outlets, Samuelsson revealed that cooking remains his true passion. He finds comfort and clarity in the culinary world, whether he’s shopping at markets or cooking for his family.