Celebrity chef Marcus Samuelsson is well-acquainted with the demands of a high-stress lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised chef had already reached the position of executive chef at New York City’s esteemed Aquavit. Shortly thereafter, he made history by becoming the youngest chef to earn a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, launching popular establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored multiple cookbooks and memoirs and has been a prominent figure on the Food Network.
Now, the husband and father is venturing into a new sector by collaborating with West Elm to launch a 32-piece home goods collection inspired by his Ethiopian and Scandinavian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared insights on the dining landscape in 2024, the influences behind his culinary creations, and his future career directions. The conversation has been edited for brevity and clarity.
Regarding the evolving relationship between people and dining out post-COVID-19, Samuelsson noted that the pandemic improved the experience of home dining, leading to a generation of skilled home cooks. As a result, when diners go out, they now seek enhanced service and a memorable dining experience, wanting to feel a sense of belonging within the restaurant atmosphere.
He highlighted that diners today have greater choices, leading to an ongoing improvement in the quality of food available, with items that once took days to procure now being accessible in just an hour.
Samuelsson also discussed the unique ambiance at Red Rooster, emphasizing the importance of community involvement. He aims to reflect Harlem’s vibrant culture through live music and community engagement, supporting local musicians in the process. His Chelsea restaurant, Hav & Mar, also integrates local influences, including an art program that connects with the area’s rich cultural scene.
On creating his home goods collection for West Elm, Samuelsson expressed that, as a creative, his journey as a chef has been pivotal, but his passion for painting and writing has always been present. He enjoys the collaborative process involved in restaurant design and appreciated the open-minded partnership with West Elm in bringing his vision to life. Elements of the collection draw from both his father’s fishing village in Sweden and artistic inspirations from Africa.
Despite his diverse creative pursuits, Samuelsson ultimately finds his refuge in cooking. He relishes every aspect of it, whether shopping for ingredients, sharing culinary insights with his children at home, or simply contemplating food, feeling confident and experienced in the kitchen compared to his other creative endeavors.