Celebrity chef Marcus Samuelsson continues to thrive in a demanding environment, having achieved remarkable milestones early in his career. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had secured the position of executive chef at Aquavit in New York City, rapidly earning a three-star review from the New York Times, a milestone that made him the youngest recipient ever.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching several acclaimed establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new field. In partnership with West Elm, he is set to unveil a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In an interview with Quartz, Samuelsson shared his thoughts on the evolving dining landscape post-COVID-19, his inspiration behind his culinary creations, and where he sees his career heading next.
Samuelsson observed that the pandemic significantly altered how people view dining out. He noted that while many have become skilled home cooks, they now seek a unique experience when dining out, craving exceptional service and an engaging atmosphere.
He emphasized that patrons want to feel connected to their dining experience, surrounded by others who enhance the ambiance. Additionally, he acknowledged the growing variety of dining options and the increasing efficiency of food delivery services.
Discussing the ambiance at Red Rooster in Harlem, Samuelsson highlighted the significance of community and live music in his restaurants. He expressed pride in supporting local musicians and merging the restaurant’s atmosphere with Harlem’s vibrant culture.
Samuelsson also shared his philosophy on creating spaces that respect and reflect the neighborhoods they inhabit. For instance, at Hav & Mar in Chelsea, he mentioned the importance of contributing to the community’s artistic narrative.
On his collaboration with West Elm to launch a home goods line, Samuelsson stated that his creative journey has included painting and writing alongside his culinary career. He found that the design process for his collection echoed the collaborative spirit of his restaurant ventures, and he appreciated West Elm’s openness to his ideas.
He noted that elements in the collection are inspired by his father’s fishing village in Sweden, combined with African prints, resulting in a cohesive collection that reflects his diverse influences.
Finally, when asked what he returns to after a hectic day, Samuelsson reaffirmed his love for cooking, indicating that, regardless of his other creative pursuits, he feels most confident and fulfilled in the kitchen.