Celebrity chef Marcus Samuelsson is well-acquainted with the demands of a fast-paced lifestyle. By the age of 24, the Ethiopian-born and Swedish-raised culinary expert had achieved the position of executive chef at New York City’s Aquavit and soon became the youngest recipient of a three-star review from the New York Times.
In the years that followed, Samuelsson established himself as a prominent restaurateur in New York, launching notable establishments such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs and has been a regular personality on the Food Network.
Now, Samuelsson is venturing into a new field. In partnership with West Elm, he is introducing a 32-piece home goods collection that 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 insights on the evolving dining landscape in 2024, his sources of culinary inspiration, and his future aspirations. The conversation has been edited for brevity and clarity.
Samuelsson noted that the pandemic has transformed people’s dining experiences. He observed, “The experience of what you could order at home improved significantly, leading to a new generation of skilled home cooks. When dining out, people now seek superior service and an engaging atmosphere.”
He emphasized the importance of feeling connected while dining out, stating that diners want to feel like they are part of a social experience. He added that with increased choices, the quality of food delivery options continues to enhance.
Reflecting on the atmosphere at Red Rooster in Harlem, Samuelsson highlighted the significance of community. He expressed pride in contributing to the neighborhood’s vibrancy through live music, which not only enriches the dining experience but supports local musicians.
In his Chelsea restaurant, Hav & Mar, he aims to integrate the essence of the local community, collaborating with artists to enhance the experience for guests.
Samuelsson explained his motivation for designing a home goods collection with West Elm, noting that as a creative, his journey as a chef has been complemented by his passions for painting and writing. He shared that the collaboration with West Elm was particularly rewarding, appreciating the brand’s willingness to embrace his creative vision.
He takes pride in how elements of his upbringing influenced the collection, such as bright wood inspired by his father’s fishing village in Sweden, paired with prints from Africa.
Despite his diverse creative pursuits, Samuelsson revealed that at the end of a long day, he returns to his first love: cooking. He remains grounded in this craft, stating, “With cooking, I’m not interning. I know exactly where I’m headed.”