Celebrity chef Marcus Samuelsson has always embraced a high-pressure lifestyle. By the age of 24, the Ethiopian-born, Swedish-raised chef was the executive chef at New York City’s Aquavit and made history as the youngest individual to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s top restaurateurs, launching restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, among others. He is also known for his cookbooks and numerous appearances on the Food Network.
Now, Samuelsson is venturing into a new arena by collaborating with West Elm to launch a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage, along with his experiences in New York City.
In an interview with Quartz, Samuelsson shared insights on the evolving dining landscape in the wake of COVID-19, his inspirations in both cooking and design, and his future aspirations.
Discussing changes in dining out since the pandemic, Samuelsson noted that people now seek unique experiences when they eat out. Improved options for home cooking have elevated diners’ expectations, making them desire exceptional service and a vibrant atmosphere.
Samuelsson emphasized the importance of community in his restaurants, such as the live music at Red Rooster that reflects the vibrant spirit of Harlem. At his Chelsea restaurant, Hav & Mar, he incorporates an art program to align with the neighborhood’s character.
He revealed that moving into home goods design with West Elm felt like a natural progression for him as a creative professional. His artistic journey as a painter and writer complements his culinary expertise, allowing him to approach design with a chef’s eye for detail and collaboration.
Samuelsson expressed pride in the collection’s design, featuring influences from his father’s fishing village in Sweden and textiles from Africa, showcasing a blend of his cultural backgrounds.
Despite his diverse creative pursuits, Samuelsson always returns to cooking as his true passion. He appreciates every aspect of it, from visiting the market to sharing meals with his family, feeling most confident and established in the culinary world.