Celebrity chef Marcus Samuelsson has carved a remarkable path in the culinary world. By the age of 24, he had already achieved the prestigious title of executive chef at Aquavit in New York City and notably became the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has solidified his reputation as a prominent restaurateur, launching successful venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurants, he has authored cookbooks, penned memoirs, and made numerous appearances on the Food Network.
Now, Samuelsson is venturing into a new realm by collaborating with West Elm to introduce a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out post-COVID-19. He noted that the pandemic improved home dining experiences, fostering a generation of skilled home cooks. As a result, diners are now seeking not just food but exceptional service and an engaging atmosphere when eating out.
Samuelsson emphasized that creating an ambiance is crucial. At Red Rooster, for instance, he highlighted the significance of live music, which enriches the experience and supports local musicians. He is committed to integrating local culture into his restaurants, as seen with the art program at Hav & Mar, which connects the venue to its Chelsea neighborhood.
Exploring his new partnership with West Elm, Samuelsson stated that his creative journey as a chef parallels his work in design. He has always engaged in painting and writing, and his experience in collaborating with architects for his restaurants influenced his design process for the home goods collection.
Samuelsson expressed pride in the collection, especially in how it draws inspiration from his father’s fishing village in Sweden and includes African prints, blending different cultural elements into one cohesive collection.
Despite his many creative outlets, Samuelsson always returns to his first love: cooking. He finds joy in various aspects of cooking, whether it involves shopping for ingredients, teaching his children about food, or merely contemplating culinary creations. He feels grounded and certain in his cooking journey, a contrast to his feelings about his other artistic pursuits.