Celebrity chef Marcus Samuelsson is familiar with the demands of a high-pressure career. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had become the executive chef at New York City’s Aquavit, quickly earning the distinction of being the youngest chef to receive 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 such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. His influence extends beyond the kitchen, as he has authored cookbooks, penned memoirs, and has been a fixture on the Food Network.
Recently, Samuelsson ventured into a new industry by partnering with West Elm to launch a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In an interview with Quartz, he discussed how dining out has evolved since the pandemic and what motivates his culinary and creative pursuits. Reflecting on the last three years since COVID-19 lockdowns, Samuelsson noted significant changes in the way people enjoy dining out. He highlighted that the quality of home cooking has improved, leading diners to crave unique experiences when they go out, including exceptional service and a vibrant atmosphere.
Samuelsson emphasized the importance of ambiance in his restaurants, particularly with Red Rooster, where live music enhances the overall experience and strengthens community ties. He takes pride in supporting local musicians, ensuring they are integral to the establishment’s character.
In exploring his new home goods collection, Samuelsson revealed that his creativity extends beyond the kitchen; he has been an artist and writer for many years. Collaborating with West Elm allowed him to blend inspirations from his father’s fishing village in Sweden with elements from Africa into a cohesive collection.
Despite his diverse talents, Samuelsson remains most passionate about cooking. He sees cooking as the core of his identity, involving everything from shopping at the market to sharing culinary experiences with his family. Cooking, he asserts, is where he feels most confident and at home.