Celebrity chef Marcus Samuelsson has built a successful career under high pressure, becoming the executive chef of New York City’s Aquavit by age 24, and making history as the youngest recipient of a three-star review from the New York Times. Over the years, he has established himself as a premier restaurateur, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Additionally, Samuelsson has authored cookbooks, penned memoirs, and has been a familiar face on the Food Network.
In an exciting new venture, Samuelsson is collaborating with West Elm to launch a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, along with his life experiences in New York City.
In a recent discussion with Quartz, Samuelsson shared insights into the evolution of dining habits post-COVID-19 and the importance of communal dining experiences. He noted that people have developed a deeper appreciation for the quality of service when dining out, having enhanced their home cooking skills during lockdowns. He emphasized that diners now seek an experience that makes them feel connected to others and part of a vibrant atmosphere.
Samuelsson highlighted that the ambiance at his restaurant Red Rooster plays a crucial role in its identity, incorporating elements of live music and a focus on the local Harlem community. He expressed pride in supporting local musicians and contributing meaningfully to the neighborhood.
When asked about his new collection with West Elm, Samuelsson reflected on his longstanding passion for creativity, which extends beyond cooking to painting and writing. He remarked on the joy of collaborating with West Elm, appreciating their openness to his ideas. He is particularly proud of how the collection incorporates elements from his father’s fishing village in Sweden alongside prints inspired by African culture.
Ultimately, despite his diverse creative pursuits, Samuelsson returns to cooking as his primary passion, whether it’s shopping for ingredients, explaining recipes to his children, or simply thinking about food.