Celebrity chef Marcus Samuelsson has made a significant mark in the culinary world and is now venturing into a new industry. Known for his remarkable achievements, Samuelsson became the executive chef of New York City’s Aquavit at just 24 and was the youngest recipient of a three-star review from the New York Times. Over the years, he has established himself as a leading restaurateur with the opening of popular venues such as Red Rooster in 2010, Hav & Mar in 2022, and Metropolis in 2023. In addition to his restaurant endeavors, Samuelsson is an accomplished author and a familiar face on the Food Network.
Now, Samuelsson is teaming up with West Elm to launch a 32-piece home goods collection that reflects his Scandinavian and Ethiopian heritage and his life in New York City. In a recent interview with Quartz, he discussed how the restaurant industry has evolved since the COVID-19 pandemic and shared his thoughts on dining trends moving into 2024.
Samuelsson noted that the pandemic improved home dining experiences, leading to the rise of more skilled home chefs. As a result, diners are looking for elevated experiences when eating out, emphasizing the importance of service and ambiance. He believes that people want to enjoy the social aspect of dining out, feeling part of a community.
He highlighted the unique atmosphere at his restaurant Red Rooster, particularly its focus on the Harlem community and live music, which enhances the dining experience. Samuelsson takes pride in hiring local musicians and ensuring that his restaurants contribute positively to their neighborhoods.
When discussing his collaboration with West Elm, Samuelsson explained that being a creative individual has led him to explore various forms of artistry beyond cooking. He has a background in painting and writing, which he incorporates into his culinary work and restaurant design. His collaboration with West Elm allowed him to blend inspirations from his father’s fishing village in Sweden with artistic elements from Africa into a cohesive collection.
Despite his diverse creative pursuits, Samuelsson reiterated that cooking remains his primary passion, grounding him even after a long and stressful day. He perceives cooking as his primary skill, where he feels confident and capable, compared to his other creative endeavors.