Celebrity chef Marcus Samuelsson is accustomed to a fast-paced lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had already achieved the position of executive chef at Aquavit in New York City and made history as the youngest individual to earn a three-star review from the New York Times.
In the years following, Samuelsson established himself as a leading restaurateur in New York, launching popular restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs while maintaining a presence on the Food Network.
Samuelsson is now venturing into a new field with the release of a 32-piece home goods collection in collaboration with West Elm. This collection reflects his influences from his Scandinavian and Ethiopian heritage, as well as his life in New York.
In an interview with Quartz, Samuelsson shared insights on the evolution of dining out since the COVID-19 pandemic. He noted that the pandemic improved the home dining experience, resulting in an enhanced appreciation for restaurant service and ambiance. He believes diners now seek not only good food but also a vibrant social atmosphere that makes them feel part of the community.
The ambiance at his restaurant Red Rooster, particularly its incorporation of live music, is influenced by the rich community of Harlem. Samuelsson emphasized the importance of paying local musicians and contributing positively to the neighborhood. He also highlighted the significance of connecting his establishments to their respective communities, as seen with his Chelsea restaurant, Hav & Mar, which features an art program to celebrate the local culture.
When asked about his transition into designing a home goods collection, Samuelsson expressed that his creative background as a chef overlaps with his other artistic pursuits, including painting and writing. He described the collaboration with West Elm as a rewarding experience, blending elements from his father’s fishing village in Sweden with prints reflecting his African roots.
Despite his diverse talents, Samuelsson ultimately returns to cooking at the end of a busy day, finding fulfillment in all aspects of the culinary experience, from shopping for ingredients to sharing meals with his family. Cooking remains his primary focus, where he feels confident and established.