Celebrity chef Marcus Samuelsson has made a name for himself in the culinary world, rising to prominence at a remarkably young age. By the age of 24, he had become the executive chef of Aquavit in New York City and was honored as the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur, opening various establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored multiple cookbooks and memoirs and has been a familiar face on the Food Network.
Now, Samuelsson is venturing into a new domain: a collaboration with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his life experiences in New York City.
In a recent interview, Samuelsson shared insights into the evolution of dining out since the COVID-19 pandemic, noting that the quality of home cooking has improved significantly. As people return to restaurants, they now seek enhanced experiences, including quality service and a sense of community. He emphasized that diners want to feel part of something special when they eat out, which has changed the dynamics of the restaurant experience.
Discussing the ambiance at his Harlem restaurant, Red Rooster, Samuelsson highlighted the importance of community and live music, stating that it is essential to incorporate the essence of Harlem into the dining experience. He prides himself on supporting musicians from the local area and contributing meaningfully to the neighborhoods where he opens restaurants.
Samuelsson’s foray into home goods design was driven by his creative spirit, which extends beyond cooking. He has been involved in painting and writing for years, and he sees parallels between his culinary work and his design process. His collaboration with West Elm has been particularly rewarding, as it allowed him to blend elements from his father’s fishing village in Sweden and prints from Africa into a cohesive collection.
Ultimately, despite exploring various creative avenues, Samuelsson always returns to cooking, a passion that remains central to his identity and career.