Celebrity chef Marcus Samuelsson is accustomed to a high-pressure lifestyle. By the age of 24, the Ethiopian-born, Swedish-raised chef had become the executive chef at New York City’s Aquavit and shortly after earned the distinction of being the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as a leading figure in New York’s dining scene, opening renowned restaurants like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored several cookbooks and memoirs and has been a prominent presence on the Food Network.
Now, Samuelsson is venturing into a different sector. In partnership with West Elm, he is launching a 32-piece home goods collection inspired by both his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out in 2024, his culinary inspirations, and his future plans.
Reflecting on the changes in people’s dining experiences since the COVID-19 lockdowns, he noted that the pandemic enhanced the quality of home cooking, creating a new generation of skilled home chefs. As a result, when dining out, patrons now seek not just food, but an elevated experience complete with exceptional service and a vibrant atmosphere.
Samuelsson pointed out that diners today want to feel connected and enjoy a sense of community, which has led to an increase in dining options that continue to improve in quality and efficiency.
Speaking about the ambiance at Red Rooster in Harlem, he emphasized the restaurant’s focus on community and live music, which he believes are integral parts of the dining experience. Samuelsson takes pride in employing local musicians and creating a space that reflects Harlem’s vibrant culture.
For his other establishment, Hav & Mar in Chelsea, he aims to align with the artistic community of the area, collaborating with local artist Derrick Adams to enhance the space’s connection to the neighborhood.
When asked about his new collaboration with West Elm, Samuelsson shared that his creativity extends beyond the kitchen and includes painting and writing, activities he has pursued since his teenage years. His experience in designing restaurants necessitates collaboration, and he found particular joy in working with West Elm, appreciating their receptiveness to new ideas.
He revealed that his favorite element of the collection stems from the blend of inspirations drawn from his father’s fishing village in Sweden and art from Africa, creating a cohesive collection that honors both heritages.
Despite his diverse creative pursuits, Samuelsson ultimately returns to cooking as his passionate foundation. He finds fulfillment in the many aspects of cooking, whether it’s shopping for ingredients, sharing knowledge about food with his children, or simply reflecting on culinary creations. While he sees himself as still learning in writing, painting, and furniture design, cooking remains where he feels most confident and skilled.