Celebrity chef Marcus Samuelsson is accustomed to the demands of a high-pressure career. By age 24, the Ethiopian-born and Swedish-raised chef had already become the executive chef of Aquavit in New York City, later making history as the youngest recipient of a three-star review from the New York Times.
Over the years, Samuelsson has established himself as one of New York’s leading restaurateurs, launching notable establishments like Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs, in addition to being a familiar face on the Food Network.
In an exciting new venture, Samuelsson is entering the home goods market with a 32-piece collection created in collaboration with West Elm. This collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolving dynamics of dining out in 2024, his creative inspirations in cooking, and his future plans.
Reflecting on how the pandemic affected dining experiences, Samuelsson noted that people have developed better skills as home cooks, which has heightened expectations for dining out. He emphasized the desire for patrons to enjoy not just good food, but also a vibrant atmosphere with great service and a sense of community.
Samuelsson highlighted the unique ambiance at Red Rooster, particularly the inclusion of live music, which enhances the overall dining experience. He takes pride in contributing to the local community, including compensating musicians who reside in Harlem.
Talking about his new home goods collection, Samuelsson revealed that his creative endeavors extend beyond cooking. He has been involved in painting and writing for many years, stating that his artistic vision is evident in his restaurant designs. Collaborating with West Elm has been a rewarding experience, as it allowed him to blend different cultural inspirations into a cohesive collection.
He expressed particular pride in incorporating elements from his father’s fishing village in Sweden along with African prints, creating a diverse yet unified collection.
At the end of a challenging day, Samuelsson finds solace in cooking, embracing all its facets—whether it’s shopping for ingredients, sharing knowledge with his children, or simply contemplating culinary creations. While he feels he is still learning in areas like writing and painting, his confidence in cooking is unwavering.