Celebrity chef Marcus Samuelsson has been a prominent figure in the culinary world, known for his high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had become the executive chef of Aquavit in New York City and made history as the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, opening notable establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs, becoming a familiar face on the Food Network.
Recently, Samuelsson announced an expansion into the home goods industry through a collaboration with West Elm, launching a 32-piece collection inspired by his Scandinavian and Ethiopian heritage, along with his experiences in New York City.
In a recent interview, Samuelsson shared insights about the evolution of dining since the COVID-19 pandemic, noting that people have developed stronger home-cooking skills and now seek enhanced dining experiences when going out. He emphasized that patrons desire not just a meal but also a vibrant atmosphere and a sense of community.
Regarding his restaurants, Samuelsson highlighted the importance of embracing the community’s culture and music, especially at Red Rooster, where live music plays a key role in enhancing the dining experience. He also underscored the significance of contributing positively to the neighborhoods where his establishments are located.
Samuelsson’s venture into home goods design stemmed from his creative background, revealing that he has been painting since his late teens and has experience in collaborative roles, particularly in restaurant design. His partnership with West Elm has allowed him to merge his culinary inspiration with home decor, drawing on personal memories from his father’s fishing village in Sweden while incorporating African prints into the collection.
Ultimately, despite his diverse endeavors, Samuelsson remains grounded in his love for cooking, reflecting on how it continues to be his primary passion amid his numerous creative pursuits.