Celebrity chef Marcus Samuelsson has been a prominent figure in the culinary world, achieving significant milestones by the age of 24, including becoming the executive chef at New York City’s Aquavit and receiving a three-star review from the New York Times, making him the youngest recipient of that accolade.
Over the years, Samuelsson has further established his reputation as a leading restaurateur, launching successful eateries such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, he has authored cookbooks and memoirs and has been a familiar presence on the Food Network for years.
In a new venture, Samuelsson is entering the home goods sector through a collaboration with West Elm. This collection features 32 items that draw inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the COVID-19 pandemic, noting that people are now looking for more than just food; they want a full experience that includes service and ambiance. He highlighted that diners have become more skilled in home cooking, which has increased their expectations for dining out.
Samuelsson also emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music adds to the vibrant atmosphere. He pointed out that his restaurants aim to reflect and contribute to the communities they inhabit, including educational art programs in Chelsea at Hav & Mar.
The new home goods collection was inspired by Samuelsson’s creativity beyond his culinary career. He has engaged in painting and writing for many years and sees a synergy between designing restaurants and developing the collection. He expressed pride in the collaboration with West Elm, highlighting the blend of Scandinavian and African influences in the designs.
At the end of a hectic day, Samuelsson finds comfort in cooking, which remains the one aspect he feels confident and accomplished in, reinforcing his love and passion for the culinary arts.