Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By the young age of 24, the Ethiopian-born and Swedish-raised chef had become the executive chef of Aquavit in New York City. Shortly thereafter, he made history as the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson solidified his reputation as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored multiple cookbooks and memoirs, becoming a familiar face on the Food Network.
Recently, Samuelsson has ventured into a new domain: a collaboration with West Elm to launch a 32-piece home goods collection influenced by his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a discussion with Quartz, Samuelsson shared insights about the evolution of dining out in 2024, his culinary inspirations, and the future direction of his career. The following interview has been edited for brevity and clarity.
When asked about how the pandemic has transformed people’s dining habits, Samuelsson noted that the quality of food available for home cooking significantly improved during lockdowns. As a result, diners now crave exceptional service and unique experiences when they go out to eat, emphasizing a desire to feel connected to others during their dining experience.
Samuelsson highlighted that customers now encounter a wider array of dining options, leading to quicker access to high-quality food.
Regarding the ambiance at Red Rooster, he emphasized the importance of the local Harlem community. He aims to weave the community’s vibrant spirit into the restaurant, with live music being a key component. Samuelsson expressed pride in supporting musicians who reside in Harlem, showcasing the restaurant’s deep connection to its neighborhood.
In his newer establishment, Hav & Mar, Samuelsson is committed to reflecting the local Chelsea community, collaborating with artist Derrick Adams to incorporate an art program that resonates with the area’s cultural identity.
On his new home goods collection with West Elm, Samuelsson shared that his extensive creativity spans beyond cooking. He has engaged in painting and writing for many years, and his collaboration process for designing restaurants often involves merging his vision with that of architects. He found the partnership with West Elm particularly rewarding, allowing for open dialogue and the blending of ideas.
Samuelsson expressed pride in incorporating elements from his father’s fishing village in Sweden and African prints into the home goods collection, creating a cohesive aesthetic that reflects his diverse influences.
Finally, when asked what he seeks solace in after a demanding day, he reaffirmed his passion for cooking, mentioning that all aspects of it — from sourcing ingredients to sharing meals with family — continue to bring him joy and fulfillment.