Celebrity chef Marcus Samuelsson, known for his high-pressure career and culinary accomplishments, has successfully established himself as a leading figure in the restaurant industry. By age 24, the Ethiopian-born, Swedish-raised chef became the executive chef of New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times.
In recent years, Samuelsson has become a prominent restaurateur, launching several establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks, penned memoirs, and appeared regularly on the Food Network.
Samuelsson is now branching into a new arena—home goods. He is collaborating with West Elm to introduce a 32-piece collection inspired by his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his thoughts on the evolving dining landscape in 2024, his inspirations, and his career trajectory. He noted that the pandemic enhanced the experience of dining at home, leading to a new generation of skillful home cooks. As a result, when people dine out now, they seek excellent service and unique experiences that elevate their meal.
He emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where the vibrant community of Harlem and live music contribute significantly to the dining experience. Samuelsson takes pride in supporting local musicians and strives to integrate the essence of the neighborhood into his establishments.
Discussing his collaboration with West Elm, Samuelsson expressed that his creative journey isn’t limited to cooking. He has been painting and writing for years, and the design of restaurants often involves a collaborative effort with architects. His partnership with West Elm allowed him to blend inspirations from his background and experiences, resulting in a diverse yet cohesive collection.
Among his proudest achievements in this collaboration are the furniture pieces that reflect memories from his father’s fishing village in Sweden, along with African prints that highlight his heritage.
Despite his many creative pursuits, Samuelsson emphasized that cooking remains his true passion. Whether he’s sourcing ingredients at the market or sharing culinary experiences with his children, he feels most connected to this art form and sees himself as a perpetual learner in other creative domains.