Marcus Samuelsson’s New Venture: A Culinary Journey into Home Goods

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Celebrity chef Marcus Samuelsson has a history of thriving in high-pressure environments. By the age of 24, the Ethiopian-born, Swedish-raised chef had earned the title of executive chef at New York City’s Aquavit, making headlines shortly after as the youngest chef to receive a three-star review from the New York Times.

In the years since, Samuelsson has established himself as a leading restaurateur in New York, launching notable spots like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs and has been a familiar face on the Food Network.

Now, Samuelsson is venturing into a new domain. In partnership with West Elm, he is introducing a 32-piece home goods collection inspired by his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.

In a recent interview with Quartz, Samuelsson discussed the evolving landscape of dining post-COVID-19, stating that while home cooking has improved significantly during the pandemic, diners are now seeking more immersive experiences when dining out. He emphasized the importance of service and ambiance, noting that people want to feel connected to the community around them while enjoying their meals.

Samuelsson highlighted the unique ambiance of Red Rooster, particularly its integration of live music, stating that capturing the essence of Harlem is fundamental to the restaurant’s identity. He also mentioned the importance of understanding and contributing to the neighborhoods where his restaurants are located.

Regarding his new collaboration with West Elm, Samuelsson shared that his artistic inclinations extend beyond cooking to painting and writing. He expressed satisfaction with the collaborative process of designing the home goods collection, reflecting on the ways inspiration from different cultural backgrounds enriched the project.

Ultimately, when asked about his creative outlets, Samuelsson noted that cooking remains his true passion. He feels confident in his culinary abilities, seeing cooking as a lifelong journey where he has reached a clear destination.

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