Celebrity chef Marcus Samuelsson has led a dynamic and high-pressure career, achieving remarkable success by the age of 24 as the executive chef of New York City’s Aquavit. Shortly after, he made history as the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s leading restaurateurs, opening renowned establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has become a familiar face on the Food Network.
In a new venture, Samuelsson is expanding into the home goods market by collaborating with West Elm to launch a 32-piece collection inspired by his Ethiopian and Scandinavian heritage as well as his life in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining experiences post-COVID-19 lockdowns. He noted that the pandemic improved home cooking, leading diners to seek out elevated dining experiences, with a focus on service and atmosphere when they go out. He emphasized that people now have a wider variety of dining options than ever before, with quicker access to quality food.
When discussing the appeal of his restaurant Red Rooster, located in Harlem, Samuelsson highlighted the importance of community and ambiance. Live music plays a significant role in enriching the dining experience, and he is proud of the commitment to support local musicians. He also stressed the importance of understanding and contributing to the neighborhoods where his restaurants are located.
In addressing his shift toward home goods design, Samuelsson reflected on his long-standing interest in creativity beyond cooking. He has been involved in painting and writing for many years and enjoys the process of collaborating with architects when designing restaurants. His partnership with West Elm has been particularly rewarding, allowing him to incorporate elements from his background.
Samuelsson expressed pride in how his home goods collection blends inspiration from his father’s fishing village in Sweden and African prints, creating a cohesive collection that reflects both cultures.
Ultimately, despite his various creative pursuits, Samuelsson remains passionate about cooking, valuing all aspects of it, from shopping at markets to sharing knowledge with his family. He feels confident in his culinary skills, viewing them as his strongest artistic expression.