Celebrity chef Marcus Samuelsson is well-known for thriving under pressure. By the age of 24, the Ethiopian-born, Swedish-raised chef had already become the executive chef at Aquavit in New York City and was the youngest person to earn a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching popular venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks, penned memoirs, and frequently appears on the Food Network.
Now, Samuelsson is venturing into a new domain. He is partnering with West Elm to unveil a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, along with his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his thoughts on the dining landscape in 2024, his culinary inspirations, and his future endeavors. The dialogue was lightly edited for clarity and brevity.
When discussing how the pandemic has affected dining habits, Samuelsson noted two significant changes: home cooking has flourished, leading many to seek elevated dining experiences when eating out. He remarked that diners now expect quality service and a vibrant atmosphere, valuing their time out as an opportunity to connect with others.
Samuelsson highlighted the importance of ambiance in places like Red Rooster, which features live music. He emphasized the need to honor the local community and the musicians who contribute to its cultural fabric, striving to make the restaurant a reflection of Harlem’s vibrant spirit.
His Chelsea restaurant, Hav & Mar, also incorporates the local community into its identity, including an art program curated by collaborator Derrick Adams. Samuelsson believes in understanding and acknowledging the history of the neighborhood before establishing a new presence.
Turning to his new home goods collection with West Elm, Samuelsson expressed that his creative journey has always included multiple mediums of expression, including painting and writing. He enjoys collaborative projects, stating that working with West Elm has been particularly rewarding because of their openness to his ideas.
He is especially proud of how the collection reflects his heritage, blending elements from his father’s fishing village in Sweden with African designs into one cohesive offering.
Despite his diverse creative pursuits, Samuelsson returns to cooking as his true passion. He finds comfort in all aspects of cooking, from selecting ingredients at the market to teaching his children about food, feeling most accomplished in this area compared to his other creative endeavors.