Celebrity chef Marcus Samuelsson is well-known for his high-pressure career in the culinary world. By the age of 24, he had already made history as the executive chef of New York City’s Aquavit and became the youngest chef to receive a three-star review from the New York Times.
Over the years, Samuelsson has established himself as a leading restaurateur in New York, opening notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant ventures, he has authored cookbooks and memoirs and has been a familiar face on the Food Network.
Recently, Samuelsson is venturing into a new arena by collaborating with West Elm to launch a 32-piece home goods collection. This collection draws from his Scandinavian and Ethiopian heritage and his experiences in New York City.
In an interview with Quartz, Samuelsson shared insights on how the restaurant landscape has evolved since the COVID-19 pandemic. He noted that people have become more skilled at cooking at home, which has led diners to seek elevated experiences when eating out. Nowadays, diners want to feel a sense of community and connection when they are at restaurants, appreciating not just the food but also the ambiance and service.
Discussing the atmosphere at his restaurant Red Rooster in Harlem, he emphasized the importance of the community, stating that incorporating live music enhances the experience and supports local musicians. Similarly, at Hav & Mar in Chelsea, he aims to reflect the local culture through art and community involvement.
When asked about his new collaboration with West Elm, Samuelsson expressed how his background as a chef and his artistic inclinations—such as painting and writing—come together in this project. He found joy in collaborating with West Elm, appreciating their openness to creativity. The collection features design elements inspired by his father’s fishing village in Sweden as well as prints from Africa.
Despite his various artistic pursuits, Samuelsson revealed that cooking remains his true passion. After a long day, he always returns to the kitchen, whether it’s shopping for ingredients, cooking at home, or simply thinking about food. He feels confident in his culinary skills, while seeing his other artistic endeavors as ongoing learning experiences.