Celebrity chef Marcus Samuelsson is known for thriving in a high-pressure environment. By the age of 24, this Ethiopian-born and Swedish-raised talent had already achieved the position of executive chef at Aquavit in New York City, becoming the youngest individual to earn a three-star review from the New York Times shortly after.
In the years that followed, Samuelsson established himself as one of New York’s leading restaurateurs, launching successful venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has authored several cookbooks and memoirs and has been a regular figure on the Food Network.
Now, Samuelsson is venturing into a new industry. He has teamed up with West Elm to launch a 32-piece home goods collection that draws from his Scandinavian and Ethiopian heritage as well as his experiences living in New York City.
In a recent interview, Samuelsson reflected on the changes in dining habits since the COVID-19 lockdowns that impacted the restaurant sector. He observed that the pandemic has improved home dining experiences, encouraging many people to become better cooks. As a result, diners now seek enhanced service and unique dining experiences when they go out. He emphasized that patrons desire a sense of community, wanting to feel connected with others in the restaurant.
When discussing the atmosphere at Red Rooster, Samuelsson highlighted the importance of reflecting the vibrant Harlem community, which includes live music as a vital element of the dining experience. He feels a responsibility to support local musicians and create a space that is more than just about food.
Samuelsson also expressed his commitment to involving communities in his restaurant concepts. For his Chelsea restaurant, Hav & Mar, he aimed to integrate the local art scene, collaborating with artists to enhance the dining experience.
Turning to his collaboration with West Elm, Samuelsson described his passion for creativity that extends beyond cooking. He has enjoyed the process of designing the home goods collection, drawing on influences from his father’s fishing village in Sweden and incorporating prints from Africa into the designs.
Despite his various creative pursuits, cooking remains his primary passion. Samuelsson finds joy in all aspects of cooking, from shopping for ingredients to sharing culinary experiences with his family at home. He feels confident in his culinary skills, viewing it as a distinct area of expertise amid his explorations in writing, art, and design.