Celebrity chef Marcus Samuelsson has had a remarkable career marked by high pressure and significant accomplishments. By the age of 24, the Ethiopian-born, Swedish-raised chef had already been appointed executive chef at Aquavit in New York City, becoming the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Aside from his restaurant ventures, he has authored several cookbooks and memoirs and has been a familiar face on the Food Network.
In an exciting new venture, Samuelsson is entering the home goods market with a 32-piece collection in partnership with West Elm. The collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences living in New York City.
In a recent interview with Quartz, Samuelsson reflected on changes in dining habits since the COVID-19 pandemic. He noted that while people have become better home cooks and developed more sophisticated home dining experiences, they now seek enhanced dining experiences that provide a sense of community and connection when eating out.
He emphasized that at Red Rooster, the ambiance is essential. The restaurant reflects the vibrant Harlem community, and live music adds an integral element to the dining experience. Samuelsson is also proud of his commitment to the local music scene, ensuring that musicians from the community are compensated for their performances.
Discussing his new collaboration with West Elm, Samuelsson expressed that his creative journey extends beyond cooking. He has a passion for painting and writing, which influences his approach to restaurant design as well. He appreciated the collaborative spirit of working with West Elm, as it allowed him to blend his Swedish heritage with African influences in the home goods collection.
Ultimately, after a long day, Samuelsson finds solace in cooking. He remains confident and dedicated to his culinary craft, which he feels is a constant source of clarity and purpose in his life.