Celebrity chef Marcus Samuelsson has established himself as a prominent figure in the culinary world, having achieved great success early in his career. By the age of 24, the Ethiopian-born, Swedish-raised chef became the executive chef at Aquavit in New York City and was recognized as the youngest recipient of a three-star review from the New York Times.
In recent years, Samuelsson gained acclaim as one of New York’s top restaurateurs, opening several establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author of cookbooks and memoirs and has been a regular presence on the Food Network.
Venturing into a new industry, Samuelsson has teamed up with West Elm to launch a 32-piece home goods collection that draws inspiration from his Scandinavian and Ethiopian heritage and his life in New York City.
In a recent interview with Quartz, Samuelsson discussed the changes in dining out since the COVID-19 lockdowns. He noted that while people have become better home cooks, they now seek exceptional dining experiences when they go out, wanting not only good food but also a vibrant atmosphere and connection with others.
Samuelsson emphasized the importance of community in his restaurants, particularly at Red Rooster, where live music enhances the dining experience. He takes pride in paying musicians who live in the community and strives to connect the restaurant to its local surroundings, like his other venture Hav & Mar in Chelsea, which features art that reflects the area’s cultural scene.
In exploring his collaboration with West Elm, Samuelsson expressed that designing the home goods collection feels familiar as it parallels his work as a chef and artist. He shared how his designs incorporate elements from his father’s fishing village in Sweden and African prints, resulting in a cohesive collection.
Despite his diverse creative pursuits, Samuelsson revealed that cooking remains his primary passion. He enjoys all aspects of it, from shopping for ingredients to sharing culinary experiences with his family, seeing himself as continuously learning in other fields while feeling confident and grounded in his cooking skills.