Celebrity chef Marcus Samuelsson is known for handling the demands of a high-pressure career. By the age of 24, the Ethiopian-born and Swedish-raised chef had already achieved the position of executive chef at Aquavit in New York City. He soon became the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s top restaurateurs, launching prominent establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also penned several cookbooks and memoirs while becoming a familiar face on the Food Network.
In a new venture, Samuelsson is set to debut a 32-piece home goods collection in collaboration with West Elm, drawing inspiration from his Ethiopian and Scandinavian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his insights on the evolution of dining out post-COVID-19, his creative inspirations in the culinary world, and his latest projects.
When asked about changes in diners’ habits since the pandemic, Samuelsson observed that advancements in home cooking have raised expectations for dining out. He noted that people now seek exceptional service and a vibrant atmosphere when they dine out, looking to feel part of a community.
He emphasized the significance of the ambiance in his restaurants, specifically highlighting the cultural richness of Harlem at Red Rooster. Samuelsson expressed pride in supporting local musicians and integrating the community into the dining experience. His Chelsea restaurant, Hav & Mar, also reflects its surroundings, showcasing art as part of its identity.
Delving into his new home goods collection, Samuelsson revealed that his journey as a chef has always intertwined with his artistic pursuits, including painting and writing. He found joy in the collaborative process with West Elm, appreciating their openness to his creative ideas.
Among his proudest achievements in the collection is the blend of designs inspired by his father’s fishing village in Sweden and prints from Africa, creating a cohesive yet diverse collection.
Despite his myriad talents, Samuelsson revealed that after a long, stressful day, he always returns to cooking. He described cooking as the aspect of his life where he feels most confident and fulfilled, reaffirming his passion for the culinary arts.