Celebrity chef Marcus Samuelsson has built a reputation for thriving in high-pressure environments. By the age of 24, this Ethiopian-born and Swedish-raised culinary leader became the executive chef at New York City’s Aquavit, and shortly after, he made history as the youngest recipient of a three-star review from the New York Times.
In the years that followed, he established himself as a prominent figure in New York’s restaurant scene, launching establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Samuelsson has also authored cookbooks and memoirs while becoming a familiar face on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new field. He is collaborating with West Elm to debut a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the COVID-19 pandemic, his influences in cooking and design, and what lies ahead in his career.
When reflecting on how people’s dining habits have changed post-pandemic, Samuelsson noted that home cooking has improved significantly, leading diners to seek out more unique and engaging restaurant experiences. They desire not just a meal, but also a vibrant atmosphere and connection with others around them.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where the spirit of the Harlem community is a central theme. He believes in integrating local culture and paying musicians to perform, enriching the dining experience. Similarly, at Hav & Mar in Chelsea, he incorporates the local art scene into the restaurant’s identity.
On his new home goods collection with West Elm, Samuelsson expressed that his creativity extends beyond cooking. He has been passionate about painting and writing since his teenage years and enjoys collaborating with designers to create spaces that reflect his vision. His work with West Elm has allowed him to blend various influences, such as the woods from his father’s fishing village in Sweden and prints from Africa.
As he navigates multiple creative pursuits, Samuelsson acknowledged that cooking remains his true passion and constant, providing him with a sense of clarity amidst his other ventures.