Celebrity chef Marcus Samuelsson is well acquainted with a high-pressure lifestyle. By age 24, the Ethiopian-born and Swedish-raised chef had already secured the position of executive chef at New York City’s renowned Aquavit. Shortly thereafter, he made history as the youngest chef to ever 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 notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. An accomplished author and long-time presence on the Food Network, he continues to make waves in the culinary world.
Expanding his horizons, Samuelsson is venturing into a new industry with the release of a 32-piece home goods collection in collaboration with West Elm. This collection draws upon his Ethiopian and Scandinavian heritage, alongside influences from his life in New York City.
In a recent interview with Quartz, Samuelsson discussed how dining habits have evolved since the COVID-19 pandemic, his inspirations for cooking and creativity, and future directions for his career.
He noted that the pandemic improved home dining options, leading many to develop their cooking skills. As a result, when consumers choose to dine out, they now seek exceptional service and a memorable experience. Samuelsson believes that diners crave a sense of community and connection, longing for an atmosphere that makes them feel special and engaged.
Discussing his restaurant Red Rooster, located in Harlem, Samuelsson highlighted the importance of the community’s essence, stating that the presence of live music is crucial. He takes pride in supporting local musicians, emphasizing the many elements that contribute to the restaurant’s unique character. Similarly, his venture Hav & Mar in Chelsea reflects the artistic vibe of its surroundings, with a dedicated art program that honors the local culture.
On his new collaboration with West Elm, Samuelsson expressed that his creative journey extends beyond cooking. He has been painting since his late teens and finds similarities in the inspirations for his culinary and design projects. He described the partnership with West Elm as rewarding, praising their willingness to collaborate and innovate.
Samuelsson takes particular pride in the aspects of the collection inspired by his father’s fishing village in Sweden, blending bright woods and African prints into a cohesive design.
Despite his many endeavors, cooking remains Samuelsson’s anchor. He relishes every facet of preparing food, whether shopping at the market, sharing culinary knowledge with his children, or contemplating new dishes. He feels confident in his culinary skills while viewing his other creative outlets—writing, painting, and furniture design—as ongoing journeys of learning.