Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By the age of 24, this Ethiopian-born and Swedish-raised culinary talent had become the executive chef at New York City’s Aquavit. He soon after earned the distinction of being the youngest chef to receive a three-star review from The New York Times.
Over the years, Samuelsson established himself as a prominent restaurateur in New York, launching venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored multiple cookbooks and memoirs and has been a familiar face on the Food Network.
Now, the chef and family man is venturing into a new territory by collaborating with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian roots, along with his life experiences in New York City.
In an interview with Quartz, Samuelsson discussed the evolving dynamics of dining out in the post-pandemic era, the creative influences behind his culinary pursuits, and his future plans.
Reflecting on how the pandemic has altered dining habits, Samuelsson noted that more people have become skilled home cooks and expect a higher level of service when dining out. He emphasized that diners today seek a communal experience, wanting to feel connected while enjoying their time with friends and family.
At his restaurant, Red Rooster, located in Harlem, Samuelsson prioritizes the community’s spirit by featuring live music, which adds more than just entertainment; it fosters a sense of belonging. He takes pride in supporting local musicians, ensuring that Red Rooster reflects the vibrancy of Harlem.
The atmosphere at his other restaurant, Hav & Mar in Chelsea, similarly aims to integrate local culture, featuring an art program influenced by its surroundings.
When it comes to his new home goods collection for West Elm, Samuelsson expressed that his creative journey as a chef extends beyond the kitchen; he has also practiced painting and writing for many years. His culinary background lends itself to collaborative efforts in design, having shaped the aesthetics of his restaurants.
The partnership with West Elm has been particularly fulfilling for Samuelsson. He takes pride in the collection’s design, which incorporates inspirations from his father’s fishing village in Sweden, as well as prints reflecting African artistry, all unified within a single collection.
Despite branching out into painting, writing, and furniture design, Samuelsson finds his way back to cooking, which remains his true passion. Whether it’s shopping for ingredients or cooking at home, he feels confident in his culinary skills, viewing other creative pursuits as ongoing learning experiences.