Celebrity chef Marcus Samuelsson is known for his high-pressure career and remarkable achievements in the culinary world. By the time he was 24, he had become the executive chef at Aquavit in New York City. Soon after, he earned the distinction of being the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has developed a reputation as a leading restaurateur in New York, launching notable establishments such as Red Rooster in 2010 and more recently, Hav & Mar in 2022 and Metropolis in 2023. He has authored several cookbooks and memoirs and remains a prominent figure on the Food Network.
Expanding his horizons, Samuelsson is entering a new venture by partnering with West Elm to create a 32-piece home goods collection. This collection draws inspiration from his Ethiopian and Scandinavian heritage as well as his experiences living in New York City.
In an interview with Quartz, Samuelsson shared insights on the evolution of dining out post-COVID-19, the significance of ambiance in his restaurants, and the creative process behind his new home goods line. He noted that during the pandemic, home cooking became more refined, changing expectations for dining out. People now seek exceptional service and a vibrant atmosphere in restaurants.
Samuelsson emphasized the importance of community in his dining venues, particularly in Red Rooster, which embraces the spirit of Harlem through live music and local musicians. He highlighted the unique contributions of each of his restaurants to their respective neighborhoods.
When discussing his collaboration with West Elm, Samuelsson expressed excitement over the creative process, likening it to his work as a chef. He took pride in incorporating elements from his Swedish heritage while blending them with African influences in the home goods collection.
Despite his diverse talents in painting, writing, and design, Samuelsson revealed that cooking remains his true passion. After a long day, he finds solace in culinary activities, underscoring his confidence in his craft as a chef.