Celebrity chef Marcus Samuelsson has a reputation for thriving in a high-pressure environment. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had already made a name for himself as the executive chef at New York City’s Aquavit and became the youngest chef ever to earn a three-star review from the New York Times shortly after.
Over the years, Samuelsson has established himself as a prominent restaurateur in New York. He opened several celebrated establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also a prolific author of cookbooks and memoirs and a familiar face on the Food Network.
Now, Samuelsson is branching out into a new area: a 32-piece home goods collection in collaboration with West Elm. This collection draws inspiration from his Scandinavian and Ethiopian heritage as well as his life in New York.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out post-pandemic, his inspirations in cooking and design, and his future endeavors. He noted that the pandemic has transformed people’s dining experiences. Consumers have become better home cooks, making them seek elevated service and a unique dining atmosphere when they eat out.
Reflecting on the ambiance of Red Rooster in Harlem, Samuelsson highlighted the importance of community and live music in enhancing the dining experience. He emphasized that he takes pride in supporting local musicians and ensuring that his restaurants contribute positively to their neighborhoods.
When asked about his new venture with West Elm, Samuelsson revealed that being a chef has always been a major part of his career, but he has also been passionate about painting and writing for many years. He enjoyed the collaborative process of designing the collection and appreciated West Elm’s openness to his ideas.
One of the aspects he cherishes about the collection is the inspiration drawn from his father’s fishing village in Sweden and the inclusion of African prints, symbolizing a blend of his diverse influences.
Despite his many creative pursuits, Samuelsson ultimately returns to cooking after a long day. He finds joy in all elements of the culinary process, from shopping for ingredients to sharing food with his family, and he feels confident in his cooking journey compared to his explorations in writing, painting, and design.