Celebrity chef Marcus Samuelsson has built a remarkable career under intense pressure, achieving notable milestones by the age of 24, including becoming the executive chef of Aquavit in New York City and earning the youngest three-star review from the New York Times. Over the years, he has established himself as a leading restaurateur, opening popular venues like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023, in addition to authoring cookbooks and appearing on the Food Network.
Recently, Samuelsson is venturing into a new field by launching a 32-piece home goods collection in collaboration with West Elm, drawing inspiration from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview, Samuelsson reflected on how the pandemic has altered people’s dining habits since the lifting of COVID-19 restrictions. He noted that home dining experiences have improved significantly, leading people to seek out exceptional dining services that create atmospheric and communal experiences. Samuelsson emphasized the emotional connection diners crave, wanting to feel part of something larger when they eat out.
When discussing the ambiance at Red Rooster, he highlighted the importance of incorporating the vibrancy of Harlem into the restaurant experience, particularly through the inclusion of live music. He expressed pride in supporting local musicians and ensuring that each restaurant genuinely reflects its community. For his Chelsea restaurant, Hav & Mar, he focused on integrating local art to enhance the dining experience.
Samuelsson also shared insights into his inspiration for the West Elm collection, noting that his creative background spans beyond cooking to include painting and writing. He enjoys collaborative efforts in design, mentioning how his past experiences with restaurant aesthetics influenced his approach to home goods.
Among his proudest achievements in the West Elm collaboration are the designs inspired by his father’s fishing village in Sweden, along with prints from Africa, creating a cohesive collection that marries his diverse influences.
Despite his many creative pursuits, Samuelsson remains grounded in his passion for cooking, stating that it is an integral part of his life, whether he is shopping for ingredients, teaching his children about food, or simply contemplating culinary creations. He feels confident in his culinary skills, contrasting them with his ongoing learning processes in other creative fields.