Celebrity chef Marcus Samuelsson has made significant strides in the culinary world, becoming executive chef at New York City’s Aquavit by the age of 24, and earning the youngest three-star review from The New York Times shortly thereafter. Since then, he has established himself as a prominent restaurateur in New York, launching eateries like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, he has authored cookbooks and memoirs, and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new area by collaborating with West Elm to launch a 32-piece home goods collection that draws inspiration from his Ethiopian and Scandinavian heritage, along with his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out post-COVID-19. He noted that the pandemic improved the home cooking experience, which led diners to seek out more memorable outings where they could enjoy exceptional service and vibrant atmospheres. He emphasized the need for restaurants to create environments that foster a sense of community and connection.
When discussing the atmosphere at his restaurant Red Rooster in Harlem, Samuelsson highlighted the importance of incorporating local music and culture into the dining experience, underscoring the restaurant’s commitment to the community by employing local musicians. He also mentioned the artistic elements of Hav & Mar, which reflects Chelsea’s cultural landscape with its art program.
Samuelsson elaborated on his transition into design with the West Elm collaboration, mentioning that his previous experiences as a chef and his passion for painting and writing played a significant role in this process. He expressed satisfaction with the collaborative effort, appreciating West Elm’s openness to his ideas and his intention to merge his roots through the collection’s design.
Ultimately, despite his diverse creative pursuits, Samuelsson reiterated that cooking remains his core passion, whether he is shopping for ingredients, sharing meals with his family, or simply contemplating new culinary ideas. He feels confident in his culinary skills, viewing his other artistic endeavors as ongoing learning experiences.