Celebrity chef Marcus Samuelsson has achieved remarkable success at a young age, becoming the executive chef of New York City’s Aquavit by the time he was 24. His impressive career includes being the youngest chef ever to receive a three-star review from the New York Times and establishing himself as a prominent restaurateur in New York. Over the years, he has launched several restaurants, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, and has authored numerous cookbooks while frequently appearing on the Food Network.
Now, Samuelsson is venturing into the home goods industry with a new collection in collaboration with West Elm. This 32-piece collection is inspired by his Ethiopian and Scandinavian roots, as well as his life experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on the evolution of dining out in the aftermath of COVID-19 lockdowns, noting that the pandemic has led to a new generation of skilled home cooks. He believes that diners now seek more than just food when they go out; they desire excellent service and an engaging atmosphere that makes them feel connected to the community.
Samuelsson emphasized the importance of ambiance in his restaurants, highlighting the role of live music at Red Rooster as a way to enrich the dining experience and support local musicians. He also mentioned the significance of understanding and respecting the community’s history when entering new neighborhoods with his restaurants.
Discussing his collaboration with West Elm, Samuelsson expressed his creative nature, which extends beyond cooking to painting and writing. He found the process of designing the home goods collection fulfilling, particularly because West Elm was receptive to his ideas. The collection features elements inspired by his father’s fishing village in Sweden and includes prints from Africa, creating a cohesive blend of his diverse backgrounds.
Regardless of his various creative pursuits, Samuelsson always returns to cooking at the end of a long day, finding joy in the process of buying ingredients, teaching his children about food, and refining his culinary skills.