Celebrity chef Marcus Samuelsson is well-acquainted with the demands of a high-stakes career. By the age of 24, the Ethiopian-born, Swedish-raised culinary talent had already become the executive chef at Aquavit in New York City. Soon after, he earned the distinction of being 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, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He is also an accomplished author and a familiar face on the Food Network.
Now, Samuelsson is venturing into a new field. Partnering with West Elm, he is set to release a 32-piece home goods collection that reflects the blend of his Scandinavian and Ethiopian heritage as well as his experiences in New York City.
In a recent interview with Quartz, Samuelsson discussed the evolution of dining out post-COVID-19, his creative inspirations, and his future plans.
When asked about the impact of the pandemic on dining habits, he noted that people have developed better home-cooking skills, thus raising expectations for dining out. He emphasized the desire for patrons to experience not just a meal, but an ambience and connection with others in the restaurant.
Samuelsson highlighted the importance of community in his establishments, especially at Red Rooster, where live music is an integral part of the dining experience. He values the role of musicians from the local community, stating that they contribute to the restaurant’s unique atmosphere. In designing Hav & Mar, he noted that the restaurant needed to reflect Chelsea’s identity, incorporating local art through a partnership with artist Derrick Adams.
When discussing his new home goods collection, Samuelsson shared that his creativity extends beyond the kitchen. He has been painting since his late teens and has collaborated closely with architects on his restaurants’ designs. His partnership with West Elm has been particularly fulfilling because it allowed him to infuse his artistic vision into the collection while working with a supportive and established brand.
Samuelsson expressed pride in the inspiration behind the collection, which includes elements from his father’s fishing village in Sweden alongside prints representing Africa, merging these influences into a cohesive collection.
Despite his many creative endeavors, when reflecting on how he unwinds after the day, he returns to his passion for cooking, whether it’s shopping for ingredients, sharing culinary knowledge with his children, or simply thinking about food. Samuelsson feels confident in his cooking abilities, contrasting this with his ongoing journey in other artistic pursuits.