Renowned chef Marcus Samuelsson has a long history of managing the demands of a fast-paced career. By the age of 24, the Ethiopian-born, Swedish-raised culinary expert had become the executive chef at New York City’s Aquavit, shortly after earning the distinction of the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson firmly established himself as a leading restaurateur in New York, launching notable venues including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has been a fixture on the Food Network.
Now, Samuelsson is venturing into a new sector. He is collaborating with West Elm to unveil a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed how dining experiences have evolved since the COVID-19 pandemic, his inspirations in both cooking and design, and his future endeavors.
Samuelsson noted that the pandemic led to significant changes in people’s dining habits. He observed that while home cooking improved during lockdowns, diners now seek out experiences that provide exceptional service and a sense of community. The desire to feel included and part of a vibrant atmosphere has grown, with patrons now having more options that enhance their dining experiences.
When discussing the ambiance at Red Rooster in Harlem, Samuelsson emphasized the importance of community and the integration of live music into the restaurant’s environment. He expressed pride in employing local musicians, enhancing the restaurant’s identity and connection to its neighborhood. He also highlighted the need for restaurants to contribute positively to their surroundings.
Regarding his new home goods collection, Samuelsson revealed that his creative journey has spanned painting and writing alongside cooking. He approached the collaboration with West Elm as a way to blend his artistic vision with practical design, drawing from his heritage and experiences. He reflected that elements of the collection are inspired by his father’s fishing village in Sweden, alongside cultural influences from Africa, creating a cohesive and diverse line.
Despite his multiple creative outlets, Samuelsson says that cooking remains his primary passion and the activity he turns to after a long day. He feels confident in his culinary skills, viewing his other pursuits as ongoing learning experiences.