Celebrity chef Marcus Samuelsson, known for leading a dynamic culinary career, has forged a path of success since he became the executive chef of New York City’s Aquavit at just 24 years old. Samuelsson gained recognition as the youngest chef to receive a three-star review from the New York Times, and in subsequent years, he established himself as a prominent restaurateur. He opened several notable establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, while also authoring cookbooks and appearing on the Food Network.
Recently, Samuelsson has ventured into a new realm by partnering with West Elm to launch a 32-piece home goods collection, drawing inspiration from his Scandinavian and Ethiopian heritage as well as his New York experiences.
In a discussion with Quartz, Samuelsson reflected on the evolving dining landscape post-COVID-19. He noted that the pandemic has enhanced people’s cooking abilities at home, which has shifted expectations for dining out. Restaurant-goers now seek exceptional service and a vibrant atmosphere, craving the experience of community and connection when they dine out.
Samuelsson emphasized the significance of ambiance in his establishments, particularly at Red Rooster, which celebrates the spirit of Harlem by incorporating live music into the dining experience. He takes pride in employing local musicians, underscoring his commitment to the community. Likewise, at Hav & Mar, he aims to reflect the local Chelsea culture through art partnerships.
When asked about his new home goods collection with West Elm, Samuelsson described his artistic approach. He has been a painter since his teenage years and views cooking as a form of creativity. Collaborating with West Elm allowed him to blend elements from his father’s fishing village in Sweden with African-inspired designs into one cohesive collection.
Despite his diverse creative pursuits, including painting and writing, Samuelsson ultimately finds solace in cooking. He feels most confident and established in the kitchen, viewing his culinary craft as his true calling amid his explorations in other artistic fields.