Celebrity chef Marcus Samuelsson is known for his demanding lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert had ascended to the position of executive chef at New York City’s Aquavit, eventually becoming the youngest recipient of a three-star review from the New York Times.
In the years since, Samuelsson has established himself as a leading restaurateur in New York, launching venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has maintained a prominent presence on the Food Network.
Recently, as a husband and father, Samuelsson is venturing into a new field: he is collaborating with West Elm to launch a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In an interview, Samuelsson shared insights about the evolving dining landscape in 2024, his culinary inspirations, and his future endeavors. The conversation highlighted how the pandemic has reshaped people’s dining experiences, emphasizing a desire for exceptional service and a vibrant atmosphere when eating out.
He noted that patrons now seek a sense of community in restaurants, wanting to enjoy the company of others while experiencing something unique. As more options become available, the quality and speed of food delivery have also improved.
Regarding the ambiance of his restaurant Red Rooster, located in Harlem, Samuelsson expressed pride in integrating live music into the dining experience, representing the rich culture of the local community. He believes it’s important to honor the neighborhoods where his restaurants are situated by engaging with the community and contributing positively to it.
When asked about his shift towards designing a home goods collection with West Elm, Samuelsson revealed that his creative journey extends beyond cooking, as he has also been involved in painting and writing for many years. His restaurant designs often reflect his vision for a Scandinavian aesthetic, and he relished the collaboration with West Elm that allowed him to incorporate his ideas into the collection.
Samuelsson expressed particular pride in the collection’s blend of inspiration from his father’s fishing village in Sweden and prints from Africa, achieving a unified design aesthetic.
In closing, despite his diverse creative pursuits, Samuelsson reaffirmed that he always returns to cooking as his true passion. From shopping at markets to sharing culinary experiences with his family, he feels a deep connection to cooking that continues to guide him in his career.