Celebrity chef Marcus Samuelsson is known for his dynamic and high-pressure lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had already claimed the title of executive chef at Aquavit in New York City and 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 in New York, launching popular establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs, and a familiar face on the Food Network.
In a new venture, Samuelsson is collaborating with West Elm to introduce 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 discussed the evolving landscape of dining out in 2024, the sources of his culinary inspiration, and the direction of his career.
He noted that the pandemic reshaped people’s dining habits, leading to an improved culinary experience at home that fostered a new generation of home cooks. When dining out, Samuelsson observed that people now seek exceptional service and atmospheric dining that makes them feel part of a communal experience.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly at Red Rooster, where live music plays a significant role in connecting with the Harlem community. He takes pride in supporting local musicians and ensuring each restaurant reflects its neighborhood’s unique culture.
Regarding his collaboration with West Elm, Samuelsson shared that his creative pursuits extend beyond cooking, having engaged in painting and writing for years. The partnership allowed him to blend his Scandinavian roots with African elements in the home goods collection, fostering a creative environment that he relished.
Ultimately, when faced with the stresses of a hectic day, Samuelsson always returns to his first love: cooking. He expressed a sense of mastery in the culinary arts, contrasting it with his ongoing explorations in writing, painting, and design.