Celebrity chef Marcus Samuelsson has made a name for himself in the high-pressure culinary world, having become the executive chef at New York City’s Aquavit by the age of 24. He went on to make history as the youngest chef to receive a three-star review from the New York Times. Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching notable establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, he has authored several cookbooks, penned memoirs, and has been a regular presence on the Food Network.
Now, Samuelsson is venturing into the world of home goods in collaboration with West Elm. He is set to launch a 32-piece collection that draws inspiration from his Ethiopian and Scandinavian heritage, along with his life experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving dining landscape three years after the COVID-19 pandemic led to widespread restaurant closures. He noted that the pandemic improved home dining experiences, resulting in a new generation of skilled home cooks. When people choose to dine out now, they seek a level of service and an engaging atmosphere. Samuelsson emphasized that diners are looking to feel part of a vibrant community while enjoying their meals.
The ambiance at Red Rooster, particularly its live music offerings, is a key component for Samuelsson. He highlighted the importance of reflecting the unique culture of Harlem in his restaurants and stressed his commitment to supporting local musicians. His establishment in Chelsea, Hav & Mar, also connects with the local art community through collaborations.
Samuelsson’s shift into home goods design with West Elm is a natural extension of his creative pursuits. He has long embraced various artistic outlets, including painting and writing, alongside his culinary career. He shared that the collaboration with West Elm has been a rewarding experience as it combines his passion for creating inviting spaces with his food-inspired ideas.
Ultimately, despite his many ventures, Samuelsson returns to his roots in cooking, embracing all aspects of the culinary world—from shopping for ingredients to sharing meals with his family. He articulated a clear distinction between his comfort in cooking versus his journey in the other creative domains.