Celebrity chef Marcus Samuelsson, renowned for his high-pressure lifestyle, is expanding his diverse career into a new realm. At just 24, the Ethiopian-born and Swedish-raised chef became the executive chef at New York City’s Aquavit, subsequently earning the distinction of being the youngest recipient of a three-star review from the New York Times.
Recently, McDonald’s has been thrust into the headlines due to the first lawsuit stemming from the E. coli outbreak linked to its Quarter Pounder.
Over the years, Samuelsson has established himself as a prominent restaurateur, launching several acclaimed dining establishments, 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 for many years.
In an exciting new venture, Samuelsson is collaborating with West Elm to launch a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage, along with his life experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the evolution of dining habits post-COVID-19, his culinary inspirations, and the future directions of his career. He reflected on how the pandemic has transformed people’s dining experiences, noting that home cooking has improved significantly, leading diners to seek exceptional service and unique experiences when they choose to eat out.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He expressed pride in contributing to the Harlem community by supporting local musicians and being part of the cultural fabric in neighborhoods where he operates.
When discussing his new home goods collection, Samuelsson highlighted his creative background, mentioning that he has been painting since his late teens and has experience in collaborating on restaurant designs. His partnership with West Elm allowed him to meld inspirations from his Swedish roots with African influences, creating a cohesive collection that reflects his personal journey.
Ultimately, Samuelsson pointed out that despite his various creative pursuits, cooking remains his enduring passion, reinforcing his expertise and comfort in the culinary world.