Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By age 24, the Ethiopian-born, Swedish-raised culinary innovator had achieved the position of executive chef at Aquavit in New York City and became the youngest chef to earn a three-star review from the New York Times shortly after.
Since then, Samuelsson has established himself as a prominent figure in New York’s dining scene, launching restaurants such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. He has also authored cookbooks and memoirs and remains a familiar face on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new field. He is collaborating with West Elm to launch 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, Samuelsson discussed the evolution of dining out since the COVID-19 pandemic, his culinary inspirations, and his future plans. He noted that during the pandemic, people have become better home cooks, which has changed expectations for dining out. Customers now prioritize exceptional service and a lively atmosphere, seeking a sense of community in their dining experiences.
Regarding the ambiance at his restaurant Red Rooster in Harlem, Samuelsson emphasized the importance of integrating the local community, which includes live music. He believes in supporting local musicians and making Red Rooster a hub of cultural activity. Similarly, his Chelsea restaurant Hav & Mar reflects its artistic neighborhood with features like an art program done in collaboration with artist Derrick Adams.
When asked about his new partnership with West Elm, Samuelsson expressed pride in how his experiences as a chef intertwined with his creative pursuits in designing home goods. He has been passionate about painting and writing for years, which has influenced his approach to creating restaurant spaces. Collaborating with West Elm was particularly fulfilling, as he appreciated the company’s openness to his ideas.
In discussing what he is most proud of in this collaboration, Samuelsson highlighted how the collection incorporates elements from his father’s fishing village in Sweden alongside designs inspired by Africa, seamlessly blending diverse influences into a cohesive line.
Despite his many artistic ventures, Samuelsson admitted that cooking remains his true passion. He cherishes the process of engaging with food, whether shopping at the market, sharing meals with his family, or simply reflecting on culinary creations. While he feels he is still learning in fields like writing, painting, and furniture design, cooking is where he feels most confident and certain in his journey.