Celebrity chef Marcus Samuelsson has established himself as a leading figure in the culinary world, achieving remarkable success at a young age. By 24, the Ethiopian-born and Swedish-raised chef had become the executive chef at Aquavit in New York City, earning the distinction of being the youngest recipient of a three-star review from The New York Times shortly thereafter.
In the years that followed, Samuelsson gained recognition as a prominent restaurateur, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Alongside his restaurant ventures, he has authored several cookbooks and memoirs and has been a well-known personality on the Food Network.
In a recent shift to a new industry, Samuelsson is collaborating with West Elm to launch a collection of 32 home goods that draw inspiration from his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
Samuelsson shared insights in an interview, discussing the evolution of dining experiences post-COVID-19. He noted that the pandemic has enhanced people’s enjoyment of dining out, with a greater appreciation for the service and atmosphere when they choose to go out. He emphasized the importance of creating a sense of community in his restaurants, where patrons not only experience great food but also feel connected to the environment around them.
He highlighted that the ambiance of his Harlem restaurant, Red Rooster, includes live music, which is integral to the community experience. Samuelsson expressed pride in providing support for local musicians and creating an inclusive atmosphere that reflects the essence of Harlem.
Regarding his partnership with West Elm, Samuelsson revealed that his creativity extends beyond cooking; he has been passionate about painting and writing for years. He relished the collaborative process with West Elm, where he was able to blend elements of his cultural background into the home goods designs.
One of his proudest achievements in the collection is the incorporation of design elements influenced by his father’s fishing village in Sweden, alongside prints that connect to his African heritage, all unified into a cohesive collection.
Despite his various creative pursuits, Samuelsson maintains a deep connection to cooking, seeing it as the foundation of his career. He finds solace in the cooking process, whether shopping at markets, sharing food experiences with his children, or simply thinking about culinary creations. He feels distinctively established in the kitchen, contrasting with his experiences in other creative fields where he considers himself still learning.