Celebrity chef Marcus Samuelsson has carved out a remarkable career, rising to executive chef of New York City’s Aquavit by the age of 24 and becoming the youngest recipient of a three-star review from the New York Times shortly thereafter. Over the years, he has solidified his reputation as a leading restaurateur, launching venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, while also authoring cookbooks and becoming a familiar face on the Food Network.
Now, Samuelsson is venturing into a new realm by collaborating with West Elm to introduce a 32-piece home goods collection that draws inspiration from his Ethiopian heritage, Swedish upbringing, and life in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving landscape of dining out post-COVID-19. He noted that people now expect heightened experiences when they eat out, as the pandemic has led to an increase in skilled home cooks and a desire for exceptional dining service. “Diners want to feel like they are part of something,” he explained, highlighting that improved home dining has elevated the standards for restaurant experiences.
He also shared insights into the ambiance at Red Rooster, emphasizing the importance of integrating the local community and live music into the dining experience. Samuelsson expressed pride in supporting musicians from Harlem, bringing elements of the neighborhood into the restaurant’s atmosphere.
When asked about his foray into home goods design with West Elm, Samuelsson revealed that his creative journey spans beyond cooking. He has been painting since adolescence and has always valued collaboration in his restaurant design projects. The partnership with West Elm has allowed him to infuse elements from his past, including his father’s fishing village in Sweden and African prints, into the collection.
Ultimately, despite his many creative pursuits, Samuelsson returns to cooking as his passion. He described various aspects of the culinary world as central to his identity, stating that while he may still be exploring in writing and art, cooking remains a clear and established path for him.