Celebrity chef Marcus Samuelsson has thrived in the high-pressure culinary world since an early age. By the time he turned 24, the Ethiopian-born, Swedish-raised chef had taken on the role of executive chef at New York City’s prestigious Aquavit 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 notable establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored several cookbooks and memoirs and has been a familiar face on the Food Network for many years.
Now, Samuelsson is venturing into a new sector. In partnership with West Elm, he is set to launch a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage and his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving landscape of dining out in 2024, his culinary inspirations, and his future aspirations. The interview has been edited for brevity and clarity.
Samuelsson noted the significant changes in the restaurant industry since the COVID-19 lockdowns. He observed that the pandemic led to an improved takeout experience, resulting in a generation of skilled home cooks. This shift has made diners seek more than just good food when eating out; they now desire exceptional service and an immersive atmosphere.
He emphasized that diners want to feel part of a community when they go out, seeking not only a meal but also a connection with those around them. The variety of culinary options continues to grow, enhancing the dining experience.
When reflecting on the ambiance of Red Rooster, located in Harlem, Samuelsson highlighted the importance of the community. He believes it is essential to incorporate the local culture into the restaurant experience, such as featuring live music and supporting local musicians.
Samuelsson also shared insights on his newest venture with West Elm, explaining that his creative journey began long before his culinary career. His background in art and design has always influenced his restaurant projects, resulting in a successful collaboration for the home goods collection.
He expressed pride in blending elements from his father’s fishing village in Sweden with African-inspired designs in the collection. Ultimately, despite his diverse creative outlets, Samuelsson remains grounded in his love for cooking, which he identifies as his true passion and strength.