Celebrity chef Marcus Samuelsson has always thrived in high-pressure environments. By age 24, the Ethiopian-born, Swedish-raised culinary talent had become the executive chef at New York City’s Aquavit, making history as the youngest recipient of a three-star review from the New York Times shortly thereafter.
In the years that followed, Samuelsson established himself as a leading restaurateur in New York, launching notable establishments 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 prominent presence on the Food Network.
Now, as a husband and father, Samuelsson is venturing into a new field. He has partnered with West Elm to introduce a 32-piece home goods collection inspired by his Ethiopian and Scandinavian roots alongside his experiences in New York City.
In an interview with Quartz, Samuelsson shared insights into the dining landscape in 2024, his creative influences in cooking, and his future aspirations. He acknowledged the changes in dining habits post-COVID-19, noting that home cooking has improved significantly, which has elevated expectations for dining out. He believes patrons are seeking exceptional service and unique dining experiences that make them feel connected to the atmosphere and community.
Samuelsson emphasized the importance of ambiance in his restaurants, citing the significance of live music at Red Rooster, which reflects Harlem’s vibrant community. He expressed pride in supporting local musicians and ensuring his establishments contribute meaningfully to their neighborhoods.
Discussing his West Elm collaboration, Samuelsson highlighted the influence of his artistic pursuits, including painting and design. He appreciates the opportunity to incorporate elements inspired by his father’s fishing village in Sweden and African prints into the collection, creating a harmonious blend of his diverse heritage.
Ultimately, when reflecting on his passions, Samuelsson noted that cooking remains his core commitment. Regardless of his other creative endeavors, he finds joy in the culinary arts, from sourcing ingredients to sharing the experience with his family.