Celebrity chef Marcus Samuelsson is familiar with the demands of a high-stress career. By the age of 24, the Ethiopian-born, Swedish-raised culinary expert had achieved the position of executive chef at New York City’s Aquavit, and soon after, he made history as the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s leading restaurateurs, launching notable establishments such as 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, he is venturing into a new realm: a home goods collection in partnership with West Elm. This 32-piece collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out since the COVID-19 pandemic, his culinary inspirations, and his future ambitions. He noted that people’s relationship with dining has changed post-lockdown, emphasizing two key trends: the improvement of home cooking and the desire for elevated dining experiences characterized by service and ambiance.
Samuelsson highlighted that diners are seeking not just meals but memorable experiences that foster a sense of community and connection. He pointed to the variety of dining options now available and the rapid delivery of food as significant changes in the industry.
When discussing Red Rooster in Harlem, he acknowledged the importance of the community and the ambiance provided by live music, highlighting that his restaurant aims to capture the essence of Harlem while supporting local musicians. He also mentioned his commitment to understanding the history of a neighborhood before opening a restaurant there.
On his collaboration with West Elm, Samuelsson described himself as a creative at heart. He has been painting since his late teens and has a background in design through his work on restaurant interiors. His experience collaborating with West Elm has been fulfilling, allowing him to merge his culinary vision with home design.
Samuelsson expressed pride in the influences behind the collection, particularly elements reflecting his father’s fishing village in Sweden and African prints. He highlighted the uniqueness of the collection that blends these diverse inspirations.
Despite his multifaceted career in cooking, writing, and design, Samuelsson revealed that cooking remains his primary passion and refuge after a long day. He considers himself adept in cooking, while he continues to learn and grow in writing, painting, and furniture design.