Marcus Samuelsson’s Next Big Move: A Culinary-Inspired Home Goods Collection!

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Celebrity chef Marcus Samuelsson, known for his high-pressure lifestyle, has made significant strides in the culinary world. By age 24, the Ethiopian-born and Swedish-raised star had become the executive chef at New York City’s Aquavit, and he was the youngest chef ever to secure a three-star review from The New York Times.

Now, Samuelsson is facing a new challenge as he expands into a different industry. He has partnered with West Elm to launch a 32-piece home goods collection, drawing inspiration from his African and Scandinavian heritage as well as his life in New York.

In a recent interview, Samuelsson discussed how the restaurant industry has changed since the COVID-19 pandemic. He noted that many people have become better home cooks, which has raised diner expectations when they eat out. Restaurant-goers now seek great service and an engaging atmosphere, wanting to feel like they are part of something special.

Samuelsson emphasized the importance of ambiance in his own restaurants, particularly at Red Rooster in Harlem, where live music plays a crucial role. He believes in reflecting the community’s spirit in his establishments and prioritizes paying musicians from the local area. At Hav & Mar in Chelsea, he integrates the neighborhood’s artistic vibe into the dining experience through collaborations with local artists.

The decision to design a home goods collection stemmed from Samuelsson’s broad creative interests. He has been involved in painting and writing for many years, and he often collaborates with architects to ensure his restaurant designs embody a Scandinavian sensibility. Working with West Elm has been particularly gratifying for him, allowing him to merge his cultural influences into one cohesive collection.

Despite his many creative pursuits, Samuelsson continues to return to cooking as his primary passion. He finds joy in all facets of cooking, from shopping at markets to sharing meals with his family, and he feels confident in his culinary skills compared to his ongoing explorations in writing and art.

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