Celebrity chef Marcus Samuelsson has built a remarkable career, known for thriving in high-pressure environments. By the age of 24, he had become the executive chef of Aquavit in New York City, making history as the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson solidified his status as a prominent restaurateur in New York, launching successful establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs and a familiar face on the Food Network.
Recently, Samuelsson has ventured into a new industry by collaborating with West Elm to launch a 32-piece home goods collection that reflects his Ethiopian and Scandinavian heritage, along with his experiences in New York City.
In a conversation with Quartz, Samuelsson shared insights into the evolution of dining out since the COVID-19 lockdowns, highlighting how people now seek out more fulfilling experiences when they eat out. He emphasized that patrons desire not only quality food but also a vibrant atmosphere and the sense of community that accompanies dining out.
Samuelsson noted that the pandemic has cultivated a new generation of home cooks, leading diners to appreciate service and theatrical elements in restaurants even more. He acknowledged that modern diners are exploring increased choices, which will only continue to improve.
Discussing the ambiance of Red Rooster, he expressed pride in the restaurant’s connection to the Harlem community and the importance of incorporating live music, which enhances the overall dining experience. He also emphasized the value of contributing positively to the communities where his restaurants are located.
When asked about his inspiration for the West Elm collection, Samuelsson described himself as a versatile creative. He has a background in painting and writing, and his design process often involves collaboration with architects to ensure that his vision aligns with the essence of the establishments he creates.
He revealed that his collaboration with West Elm has been particularly fulfilling, as it allowed him to blend elements from his father’s Swedish fishing village and African influences into one cohesive collection.
Ultimately, Samuelsson identified cooking as his true passion, explaining that, despite his diverse creative pursuits, he considers himself well-versed in the culinary arts, finding joy in every aspect of cooking, from shopping for ingredients to educating his children about food.