Celebrity chef Marcus Samuelsson is known for his dynamic and high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had become the executive chef at New York City’s Aquavit, making history as the youngest honoree to receive a three-star review from the New York Times shortly after.
Over the years, Samuelsson established himself as one of New York’s leading restaurateurs, launching establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, Samuelsson is also an accomplished author of cookbooks and memoirs and has been a prominent figure on the Food Network.
Recently, Samuelsson has ventured into a new industry by collaborating with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his life in New York City.
In a recent interview, Samuelsson discussed the evolution of dining out since the pandemic. He noted that the quality of home cooking has improved significantly, leading diners to seek enhanced experiences when they choose to eat out. He emphasized the importance of service and the overall atmosphere, stating that patrons now want to feel part of a vibrant community during their dining experiences.
Samuelsson also touched on the significance of ambiance in his restaurants, highlighting the role of live music at Red Rooster and the community connection he fosters. For him, it’s essential to understand and contribute to the neighborhood culture.
Transitioning to his collaboration with West Elm, Samuelsson shared that his creative background extends beyond cooking, having engaged in painting and writing for years. He described the process of designing the home goods collection as a rewarding collaboration that melded his inspirations from his father’s fishing village in Sweden and prints from Africa into a cohesive design.
Lastly, despite his diverse creative pursuits, Samuelsson revealed that cooking remains his primary passion. He continues to find joy in all facets of cooking, whether it’s shopping for ingredients, teaching his children about food, or simply thinking about culinary creations.