Celebrity chef Marcus Samuelsson has established himself in the culinary world at a young age, becoming the executive chef of New York City’s Aquavit by age 24. He made history shortly thereafter by becoming the youngest chef to earn a three-star review from the New York Times. Over the years, Samuelsson has emerged as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also known for his cookbooks, memoirs, and appearances on the Food Network.
Now, Samuelsson is venturing into a new sector. He is set to launch a 32-piece home goods collection in partnership with West Elm, drawing inspiration from his Ethiopian and Scandinavian roots, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the onset of COVID-19. He noted that the pandemic enhanced the experience of home cooking, creating a new generation of skilled home cooks. As a result, when people dine out, they seek exceptional service and memorable experiences, craving a sense of connection and belonging within the restaurant setting.
He elaborated on the importance of ambiance at his restaurants, especially at Red Rooster in Harlem, where live music is a hallmark. Samuelsson expressed pride in fostering connections within the community and supporting local musicians. When it comes to Hav & Mar, located in Chelsea, he emphasizes the importance of integrating the restaurant into the local culture, collaborating with local artists to enhance the dining experience.
Samuelsson also shared his motivations for designing the home goods collection with West Elm. As a creative, he has been involved in various artistic pursuits outside of cooking, including painting and writing. He enjoys collaborating with architects to incorporate Scandinavian design elements into his restaurants and found a rewarding partnership with West Elm, which welcomed his ideas during the creation process.
Regarding the collection itself, he shared that its design features elements inspired by his father’s fishing village in Sweden, alongside African prints, all unified in a single collection.
Despite his diverse interests, Samuelsson revealed that cooking remains his passion, finding comfort in all aspects of the culinary experience, from shopping for ingredients to discussing food with his children. While he feels he is still learning in other artistic areas, he approaches cooking with a clear sense of purpose and direction.