Celebrity chef Marcus Samuelsson has a long history of thriving under pressure. By the age of 24, he became the executive chef of Aquavit in New York City and was famously the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a prominent figure in New York’s restaurant scene, opening notable venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored several cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is branching out into a new field: a collaboration with West Elm to launch a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, along with his life in New York.
In a recent interview with Quartz, Samuelsson shared insights about the evolving dining landscape post-COVID-19, noting that people’s relationships with dining out have changed. He observed that more people have become skilled home cooks during the pandemic, leading diners to seek high-quality service and unique experiences when eating out.
Samuelsson emphasized that diners today seek more than just a meal; they want a vibrant atmosphere and a sense of community. “When you go out, you want service, you want theatrical dining,” he stated.
He also reflected on the ambiance of his restaurant, Red Rooster, which is enriched by live music and a sense of community. He takes pride in supporting local musicians and consciously integrates the culture of Harlem into his establishments.
Discussing his venture into home goods design, Samuelsson mentioned that creativity has always been a part of his life beyond cooking. He has dabbled in painting since his teenage years and has collaborated with architects when designing his restaurants. His work with West Elm felt particularly rewarding due to the collaborative spirit and openness to his artistic vision.
Samuelsson expressed pride in incorporating elements from his father’s fishing village in Sweden and African prints into the home goods collection. Ultimately, despite his many creative pursuits, he finds comfort and clarity in cooking. “At the end of a long stressful day, I come back to cooking,” he said, underscoring his deep-rooted passion for the culinary arts.