Celebrity chef Marcus Samuelsson has made a name for himself in the culinary world, achieving remarkable success by the age of 24 as the executive chef of Aquavit in New York City. He became the youngest recipient of a three-star review from the New York Times shortly thereafter.
Over the years, Samuelsson has established himself as a prominent restaurateur, launching popular ventures such as Red Rooster in 2010 and more recently, Hav & Mar in 2022 and Metropolis in 2023. Beyond his restaurants, he has authored multiple cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new arena by collaborating with West Elm to unveil a 32-piece home goods collection inspired by his Ethiopian heritage, Swedish upbringing, and life in New York City.
In a recent interview with Quartz, Samuelsson shared insights about the changing landscape of dining out in 2024. He mentioned that the pandemic led to an increase in home cooking skills, prompting diners to seek better service and unique experiences when going out. People now crave an atmosphere where they can feel connected to others while enjoying their meals.
He emphasized the importance of ambiance in his restaurants, particularly at Red Rooster in Harlem, where live music is a key element. Samuelsson values the community and aims to reflect it in his establishments, such as with the art program featured at Hav & Mar in Chelsea.
Discussing his decision to create a home goods collection with West Elm, Samuelsson expressed that his creative spirit extends beyond cooking. He has been painting for many years and enjoys collaborating with architects when designing his restaurants. He found the partnership with West Elm particularly rewarding, appreciating their openness to his ideas during the design process.
Samuelsson takes pride in how his collection blends elements from his father’s fishing village in Sweden with prints from Africa, creating a cohesive line.
Amidst his diverse pursuits, cooking remains his foundational passion. As he reflects on a long day, Samuelsson finds solace in the act of cooking, whether it’s shopping for ingredients, explaining meals to his children, or simply thinking about food. Cooking, he asserts, is where he feels most confident and assured in his craft.