Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By the age of 24, the Ethiopian-born, Swedish-raised chef had already become the executive chef at New York City’s renowned Aquavit, making history as the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching popular venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, alongside several other projects. He has authored cookbooks and memoirs and has been a prominent figure on the Food Network.
In a new venture, Samuelsson is delving into the home goods industry. He has collaborated with West Elm to unveil a 32-piece collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In an interview with Quartz, Samuelsson discussed the evolving nature of dining out post-COVID-19 and shared insights about his inspirations in the culinary world and beyond.
When reflecting on customer preferences since the lifting of lockdowns, he emphasized two primary developments: the improvement in home dining experiences and the heightened expectations for restaurant dining. He noted that patrons now desire not only excellent food but also exceptional service and a lively atmosphere that fosters a sense of community.
Samuelsson also highlighted the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where live music plays a central role in creating a unique dining experience. He expressed pride in employing local musicians and integrating the essence of Harlem into the restaurant’s identity.
Discussing his new direction with West Elm, Samuelsson acknowledged that his creative background as a chef has been instrumental, but he has always had a passion for painting and writing. He described the collaboration process with West Elm as rewarding, citing the influence of his father’s fishing village in Sweden on the design, as well as the incorporation of African motifs.
Ultimately, Samuelsson stated that after a long day, he always returns to his first love: cooking. He remarked that while he views his work in writing, painting, and furniture design as areas where he is still learning, cooking remains a clear area of expertise and passion for him.