Celebrity chef Marcus Samuelsson is well-acquainted with the demands of a high-pressure lifestyle. By the age of 24, this Ethiopian-born and Swedish-raised multi-talented chef had achieved the position of executive chef at Aquavit in New York City, soon becoming the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a prominent restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs while remaining a familiar face on the Food Network.
Recently, Samuelsson is venturing into a different industry. In partnership with West Elm, he is set to unveil a 32-piece home goods collection influenced by his Scandinavian and Ethiopian heritage, complemented by his life experiences in New York City.
In a recent conversation with Quartz, Samuelsson discussed the evolution of dining out in 2024, his culinary inspirations, and his future endeavors. The interview was lightly edited for clarity.
Regarding the post-COVID landscape, Samuelsson noted that the pandemic resulted in improved home dining experiences, fostering a new generation of home cooks. This has created a desire among patrons for exceptional service and memorable dining experiences, enhancing the desire to eat out.
He highlighted that diners now seek a sense of community and connection when going out, desiring a vibrant atmosphere that makes them feel part of something greater.
Samuelsson emphasized that the ambiance at his restaurant, Red Rooster, plays a crucial role in its identity, particularly its connection to the Harlem community and the integration of live music. He expressed pride in supporting local musicians, recognizing the various elements that contribute to the unique character of Red Rooster.
For his Chelsea-based restaurant, Hav & Mar, he insisted on reflecting the local community’s essence, collaborating with local artists to ensure the establishment’s integration within its surroundings.
When asked about his motivation for creating the home goods collection with West Elm, Samuelsson reflected on his creative journey and interests outside of cooking. He acknowledged that the design process parallels his work as a chef, showcasing his collaborative spirit and appreciation for established partnerships that foster creativity.
He took pride in drawing inspiration from his father’s fishing village in Sweden and incorporating African prints into the collection, blending diverse cultural influences into a cohesive design.
Despite his diverse talents, Samuelsson affirmed that cooking remains his primary focus and passion, encompassing everything from shopping for ingredients to sharing culinary experiences with his family. He views himself as still evolving in art and furniture design, while his confidence in cooking continues to guide him forward.