Celebrity chef Marcus Samuelsson has built a remarkable career in the culinary world, achieving significant milestones at a young age. By 24, he became the executive chef of New York City’s Aquavit and was the youngest recipient of a three-star review from the New York Times. Over the years, Samuelsson established himself as a leading restaurateur in New York, opening notable establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored cookbooks, written memoirs, and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into an entirely different market with a new collaboration with West Elm. Together, they are launching a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview, Samuelsson reflected on the evolution of dining out since the COVID-19 pandemic. He noted that the pandemic improved the quality of home dining experiences, leading to an increase in skilled home cooks. Consequently, diners now seek elevated service and a unique ambience when they go out to eat.
Samuelsson emphasized the importance of creating a sense of community in his restaurants, particularly at Red Rooster where live music plays a key role in enhancing the dining experience. He is also committed to supporting local musicians, showcasing the vibrant culture of Harlem. At Hav & Mar, he aims to contribute to the Chelsea community by integrating art programming into the restaurant’s environment.
Engaging in creative endeavors outside of cooking, Samuelsson has explored painting and writing over the years. His collaboration with West Elm allowed him to express his artistic vision while drawing inspiration from his roots, including design elements reminiscent of his father’s fishing village in Sweden and African prints.
Despite his diverse interests, cooking remains Samuelsson’s primary passion. He continues to find joy in all aspects of preparing food, from shopping at markets to sharing experiences with his family, underscoring his deep-rooted connection to the culinary arts.