Celebrity chef Marcus Samuelsson has led a dynamic career, becoming the executive chef at New York City’s Aquavit by age 24 and earning the distinction of being the youngest recipient of a three-star review from the New York Times. Over the years, he has established himself as a prominent restaurateur, launching notable restaurants like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his culinary achievements, Samuelsson is a prolific author of cookbooks and memoirs and has been a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new domain: a home goods collection in partnership with West Elm. This 32-piece collection draws inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a conversation with Quartz, Samuelsson shared insights on the evolving dining landscape post-pandemic, stating that the experience of ordering food has improved, leading to a new generation of home cooks. He noted that diners now seek elevated service and ambiance when they dine out, wanting to feel part of a vibrant community.
Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music plays a vital role in enhancing the dining experience. He expressed pride in supporting local musicians and striving to contribute positively to the community around his Chelsea establishment, Hav & Mar, which features an art program to integrate with the local art scene.
When discussing his collaboration with West Elm, Samuelsson explained that his background in cooking and other creative pursuits, such as painting and writing, informs his design process. He valued working with West Elm for their openness to collaboration and their established reputation.
Among his proudest achievements from the collection are the pieces inspired by his father’s fishing village in Sweden, combined with prints representing his African roots, showcasing a harmonious blend of his diverse influences.
Despite his varied interests and projects, Samuelsson affirmed that cooking remains his foremost passion. Whether shopping for ingredients or sharing culinary knowledge with his children, he feels most confident and skilled in the kitchen, distinguishing it from his other creative endeavors.