Celebrity chef Marcus Samuelsson has carved a niche for himself in the high-pressure culinary scene. At just 24, the Ethiopian-born, Swedish-raised chef became the executive chef of Aquavit in New York City and was soon the youngest chef to earn a prestigious three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s leading restaurateurs, launching notable establishments such as Red Rooster, which opened in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also known for his cookbooks, memoirs, and appearances on the Food Network.
In a new venture, Samuelsson is collaborating with West Elm to introduce a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage and his life in New York City.
In a recent interview with Quartz, Samuelsson shared insights on the evolving dining landscape in 2024, his culinary inspirations, and his future directions. He noted that the pandemic transformed people’s dining experiences, with an increase in quality home cooking and a heightened desire for exceptional service and ambiance when eating out. He emphasized that diners now seek a sense of community and enjoyment in restaurants.
Discussing the ambiance at his restaurants, particularly Red Rooster, he highlighted the importance of community and live music, stating that it enriches the dining experience. With his other establishment, Hav & Mar in Chelsea, Samuelsson ensures that the restaurant reflects the art-rich community surrounding it.
Regarding his collaboration with West Elm, Samuelsson expressed that his creative background as a chef has influenced this new direction. He began painting in his late teens and has always been engaged in creative endeavors, making the design process feel natural.
Samuelsson is especially proud of elements in the West Elm collection that draw inspiration from his father’s fishing village in Sweden, combined with African prints, showcasing a blend of his diverse influences.
Ultimately, he revealed that after a long day, he returns to the act of cooking, a field where he feels highly confident and skilled, contrasting with his experiences in painting and writing, where he still considers himself a learner.