Celebrity chef Marcus Samuelsson is familiar with managing a fast-paced lifestyle. By the time he turned 24, the Ethiopian-born and Swedish-raised chef had already achieved the title of executive chef at New York City’s Aquavit. Shortly after, he made history as the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson established himself as one of New York’s top restaurateurs, opening acclaimed establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has penned several cookbooks and memoirs and has been a prominent figure on the Food Network.
Now, Samuelsson is venturing into a new field. In partnership with West Elm, he is launching a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage, as well as his life experiences in New York City.
In an interview with Quartz, Samuelsson shared insights about the evolving dining landscape in 2024, his culinary inspirations, and future career plans. This conversation has been edited for clarity and brevity.
When asked how people’s dining relationships have shifted since the COVID-19 lockdowns, Samuelsson highlighted two significant changes. First, the quality of food available for home dining has dramatically improved, leading to a new generation of skilled home cooks. As a result, customers now seek a unique experience when dining out, which includes excellent service and a vibrant atmosphere.
Samuelsson emphasized that diners want to feel a sense of connection and community while enjoying their meals. The availability of diverse dining options has expanded significantly, with quicker access to quality food.
Samuelsson reflected on the ambiance of Red Rooster in Harlem, noting that live music is integral to the dining experience. He expressed pride in supporting local musicians who contribute to the restaurant’s atmosphere and community. Each restaurant he creates is also a reflection of the local environment, as seen with Hav & Mar in Chelsea, which incorporates an art program to connect with the neighborhood’s identity.
Discussing the new home goods collection with West Elm, Samuelsson revealed that his creative journey began long before becoming a chef, as he has been painting since his teenage years. He highlighted the collaborative process with West Elm as one of the most enjoyable aspects of this project, allowing him to blend different cultural influences into the collection.
When asked what he values most about this collaboration, Samuelsson pointed to the design elements inspired by his father’s fishing village in Sweden, combined with prints from Africa—resulting in a cohesive collection.
Despite his various creative outlets, Samuelsson noted that cooking remains his primary passion. Whether shopping for ingredients, sharing cooking experiences with his children, or simply thinking about food, he feels most confident and focused in the kitchen.