Celebrity chef Marcus Samuelsson has consistently thrived in high-pressure environments throughout his career. By the age of 24, he had achieved the role of executive chef at New York City’s Aquavit and went on to become the youngest recipient of a three-star review from the New York Times.
In the years following, Samuelsson established himself as one of New York’s prominent restaurateurs, launching notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs, frequently appearing on the Food Network.
Now, Samuelsson is venturing into a new industry with a 32-piece home goods collection in partnership with West Elm, drawing inspiration from his Ethiopian and Scandinavian heritage and his experiences in New York City.
In a recent interview, Samuelsson reflected on how the COVID-19 pandemic has transformed people’s dining habits. He noted that the quality of takeout improved significantly during the lockdowns, leading home cooks to elevate their skills. As a result, when dining out, patrons seek high-quality service and a vibrant atmosphere that enhances their experience.
Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music plays a crucial role in creating a welcoming ambiance. He is proud of employing local musicians and ensuring that his venues contribute positively to their neighborhoods. At Hav & Mar in Chelsea, he highlighted the necessity of aligning the restaurant with the local art scene.
Discussing his new venture with West Elm, Samuelsson shared that his artistic background has always influenced his work as a chef. He has a long history of painting and writing, and he often collaborates closely with architects to reflect a Scandinavian aesthetic in his restaurant designs. This partnership with West Elm has been particularly fulfilling, allowing him to creatively integrate elements from both his Swedish upbringing and African heritage into the home goods collection.
Finally, when asked about his creative outlets, Samuelsson stated that, despite his various artistic pursuits, cooking remains his primary passion. He enjoys every aspect of the culinary process, from shopping for ingredients to teaching his children about food, asserting that he feels experienced and confident in the kitchen unlike his other creative endeavors.