Celebrity chef Marcus Samuelsson is accustomed to a fast-paced lifestyle. By the age of 24, the Ethiopian-born, Swedish-raised culinary expert had achieved the title of executive chef at New York City’s Aquavit. Soon after, he became the youngest chef to earn a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as a leading restaurateur in New York, launching popular venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also a prolific author of 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 has created a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage as well as his life in New York City.
In a recent interview with Quartz, Samuelsson discussed how the COVID-19 pandemic has transformed people’s dining habits, his inspirations in both cooking and design, and his future endeavors.
Samuelsson noted that the pandemic improved the takeout dining experience, leading to a generation of skilled home cooks. This shift has made dining out a more sought-after experience, where patrons desire excellent service and a vibrant atmosphere. “Diners want to feel like they are part of something,” he said, emphasizing the importance of ambiance in restaurants.
Regarding his own restaurant, Red Rooster, Samuelsson highlighted the significance of Harlem’s community, stating, “It’s our job to bring that into the restaurant.” The integration of live music is not just for entertainment; it supports local musicians and enhances the overall dining experience.
When transitioning to design a home goods collection with West Elm, Samuelsson saw parallels between his culinary inspirations and the aesthetics of the collection. “Being a chef has obviously been the biggest part of my professional career, but I’ve been painting since I was 18 or 19 years old,” he explained. He appreciated the collaborative effort with West Elm, noting how they welcomed his creative ideas.
One aspect he takes pride in is that many elements of the collection are influenced by his father’s fishing village in Sweden while also incorporating prints from Africa.
Despite his diverse creative pursuits, Samuelsson acknowledged that cooking remains his foundation. “Whether it’s buying food at the market or explaining food to my kids, cooking is where I feel most at home,” he stated, contrasting it with his experiences in writing and art, where he still feels like a learner.