Celebrity chef Marcus Samuelsson has built a remarkable career, marked by high-pressure successes. By age 24, the Ethiopian-born, Swedish-raised culinary talent had already taken on the role of executive chef at New York City’s esteemed Aquavit, swiftly earning the title of the youngest chef to receive a three-star review from the New York Times.
Over the years, he has become one of New York’s leading restaurateurs, opening notable establishments including Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. Alongside his restaurant ventures, Samuelsson has authored several cookbooks, written memoirs, and established himself as a familiar face on the Food Network.
Now, Samuelsson is venturing into a new industry with the launch of a 32-piece home goods collection in collaboration with West Elm. This collection draws inspiration from his Scandinavian and Ethiopian heritage, as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson shared his thoughts on the evolving dining landscape in 2024, the sources of his culinary creativity, and the future of his career.
Reflecting on the changes in dining habits post-COVID-19 lockdowns, he noted that the pandemic improved the quality of home dining experiences, leading to a new generation of skilled home cooks. As a result, when people do choose to eat out, they seek exceptional service and unique dining experiences that go beyond just food; they want to feel a sense of belonging and excitement.
Samuelsson explained that diners are now more selective, enjoying greater variety and better options, with the speed and convenience of food delivery also improving significantly.
When discussing the unique atmosphere at Red Rooster, particularly its live music, Samuelsson emphasized the importance of community and cultural integration in his restaurants. He values contributing to local neighborhoods and ensuring that his establishments reflect the essence of their surroundings.
The inspiration for his West Elm collection came naturally from his artistic background. Samuelsson, who has been painting since his late teens and possesses a strong creative drive, found that the design process mirrored his culinary work. He relished the collaboration with West Elm, where he was able to blend elements from his heritage, such as incorporating the woods and aesthetics from his father’s fishing village in Sweden alongside African prints.
Despite his various creative outlets, Samuelsson remains grounded in his passion for cooking. He cherishes every aspect of it, from selecting ingredients at the market to sharing culinary moments with his family, reaffirming that cooking is where he feels most at home.