Celebrity chef Marcus Samuelsson has established himself in the high-pressure culinary world, achieving notable success by the age of 24 as the executive chef of New York City’s Aquavit. He became the youngest chef ever to receive a three-star review from the New York Times shortly after.
In the years that followed, Samuelsson has become a prominent figure among New York’s restaurateurs, launching several establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also a published author, with cookbooks and memoirs to his name, and has been a familiar face on the Food Network for many years.
Now, the husband and father is venturing into a new field by teaming up with West Elm to unveil a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, along with his experiences living in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the COVID-19 lockdowns and the factors influencing people’s relationships with restaurants. He noted that while the pandemic enhanced home cooking, it also elevated the expectations diners have for restaurants, emphasizing a desire for exceptional service and a sense of community.
Samuelsson highlighted how the ambiance in Red Rooster, particularly with live music, is integral to the dining experience. He believes that capturing the essence of Harlem as a community enriches the restaurant. Additionally, he mentioned his pride in supporting local musicians who perform at the venue.
In his Chelsea-based restaurant, Hav & Mar, he strives to connect with the local community, collaborating on an art program that resonates with the area’s art scene.
When asked about his new venture with West Elm, Samuelsson shared that his creative journey as a chef has always intertwined with his artistic pursuits, including painting and writing. He expressed pride in the collaborative process with West Elm, where he was able to infuse his designs with inspiration from his father’s fishing village in Sweden alongside cultural elements from Africa.
Despite his diverse interests and ongoing projects, Samuelsson finds solace in cooking at the end of a demanding day, affirming that his culinary skills remain central to his identity and passion.