Celebrity chef Marcus Samuelsson has had a notable career under pressure, becoming the executive chef of New York City’s Aquavit by age 24 and being recognized as the youngest chef to earn a three-star review from the New York Times. Over the years, he has established himself as a leading restaurateur, launching successful venues like Red Rooster, Hav & Mar, and Metropolis, alongside writing cookbooks and appearing on the Food Network.
Recently, Samuelsson is venturing into a new industry with the launch of a 32-piece home goods collection in partnership with West Elm. The collection draws inspiration from his Ethiopian and Scandinavian heritage as well as his experiences in New York.
In an interview with Quartz, Samuelsson reflected on how the restaurant industry has transformed since the COVID-19 lockdowns. He noted that consumers have developed a greater appreciation for dining experiences, leading to a desire for exceptional service and a vibrant atmosphere when eating out. With the rise of home cooking during the pandemic, diners now seek memorable experiences that go beyond food.
Samuelsson emphasized the importance of ambiance and community in his restaurants. At Red Rooster, he integrates live music to enrich the dining experience while supporting local musicians. He also aims to contribute positively to the Chelsea community through initiatives like an art program at Hav & Mar.
As for his new collaboration with West Elm, Samuelsson expressed that his creative journey as a chef naturally extends to design. He enjoys the collaborative process and values the input of established partners. The collection features elements inspired by his father’s fishing village in Sweden, combined with African cultural prints.
Despite his diverse interests in painting, writing, and furniture design, Samuelsson revealed that cooking remains his true passion and constant refuge at the end of a busy day. He feels most confident and accomplished in the kitchen, where he continues to hone his skills without hesitation.