Celebrity chef Marcus Samuelsson has established himself in a high-pressure lifestyle, making significant strides by the age of 24 as the executive chef of Aquavit in New York City. His culinary talents earned him a groundbreaking three-star review from the New York Times, making him the youngest chef to achieve this milestone.
Over the years, Samuelsson has emerged as one of New York’s top restaurateurs, launching several popular establishments, including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, he has authored numerous cookbooks and memoirs and has been a regular presence on the Food Network.
In a new venture, Samuelsson is collaborating with West Elm to launch a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In an interview with Quartz, Samuelsson reflected on how people’s dining experiences have evolved since the pandemic. He noted that the lockdowns improved the experience of takeout and led to a generation of skilled home cooks. He believes diners now seek exceptional service and memorable dining atmospheres that elevate their experiences.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music plays a key role in creating a community feel. He also highlighted the commitment to supporting local musicians and contributing to the neighborhoods where his restaurants are located.
The chef shared insights into his new collaboration with West Elm, mentioning his background in various creative pursuits, including painting and writing. He noted that designing restaurants involves collaboration with architects, and he found a similar synergy with West Elm. Samuelsson expressed pride in aspects of the collection that reflect his heritage, such as designs inspired by his father’s fishing village in Sweden and African prints.
Despite his multiple creative outlets, cooking remains his passion. Whether shopping at a market, explaining food to his children, or simply thinking about culinary creations, Samuelsson feels most assured in his cooking skills, distinguishing it from his other artistic endeavors.