Celebrity chef Marcus Samuelsson, known for his dynamic career, is making waves in a new industry. By the time he turned 24, the Ethiopian-born and Swedish-raised chef had already established himself as the executive chef at New York City’s Aquavit and became the youngest chef to earn a three-star review from the New York Times. Over the years, he has become a key figure in New York’s dining scene, launching celebrated restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored several cookbooks and has been a familiar face on the Food Network.
Now, Samuelsson is collaborating with West Elm to launch a 32-piece home goods collection that draws from his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson reflected on how people’s dining habits have evolved since the COVID-19 pandemic. He noted that the quality of food delivery has improved significantly, leading to a new generation of skilled home cooks. Dining out now emphasizes the experience, service, and ambiance, making patrons feel more connected to the restaurant environment.
At his eatery Red Rooster, Samuelsson highlights the importance of incorporating local culture, such as live music, into the dining experience. He expressed pride in supporting local musicians and ensuring his restaurants are connected to the communities they serve. Each restaurant reflects its neighborhood, with careful consideration of its history and contributions to the local scene.
Discussing his new venture into home goods, Samuelsson shared that the creative process is second nature to him. As a long-time artist, he finds parallels between designing his restaurants and collaborating with West Elm. He appreciates being part of a collection that combines elements from his father’s fishing village in Sweden with influences from Africa, resulting in a unique blend of his diverse backgrounds.
Despite his various creative endeavors, Samuelsson ultimately finds solace in cooking, whether it’s shopping for ingredients, sharing meals with his family, or simply contemplating food. He feels confident in his culinary skills, stating that unlike his other pursuits, he is no longer an intern in the kitchen.