At Hav & Mar — the shimmering seafood hotspot in Manhattan’s Chelsea neighborhood — Executive Chef Fariyal Abdullahi is redefining what it means to cook from both heritage and horizon.
From Addis Ababa to New York’s Culinary Vanguard
Born and raised in Addis Ababa, Ethiopia, Abdullahi’s earliest memories are rooted in her mother’s kitchen — a place of warmth, spice, and community. Food was never just sustenance; it was connection.
Her path to becoming one of New York’s most exciting chefs wasn’t linear. Abdullahi initially pursued a degree in clinical child psychology in the United States before realizing her true calling was culinary. Once she committed, she immersed herself fully — enrolling at the prestigious Culinary Institute of America and traveling extensively, absorbing global flavors that would later define her cooking style.
A formative chapter of her early career included time at Noma, the world-renowned three-Michelin-star restaurant in Copenhagen known for its hyper-seasonal, boundary-pushing cuisine. There, Abdullahi sharpened her technical precision and developed an even deeper respect for ingredients and storytelling through food.
A “Swediopian” Point of View
Hav & Mar — owned by celebrated chef Marcus Samuelsson — is itself a study in cultural fusion. Its name translates to “ocean” in Swedish and Amharic, signaling a menu that bridges continents through seafood.
At the helm, Abdullahi brings what some describe as a “Swediopian” sensibility: Ethiopian soul layered with Scandinavian restraint and global curiosity. Think seafood dishes brightened with berbere and fragrant spices, balanced by Nordic techniques and an eye for sustainability. Her food feels worldly yet intimate — refined but never detached from its roots.
Leadership With Intention
Beyond the plate, Abdullahi is equally focused on culture inside the kitchen. She’s vocal about building environments rooted in joy, mentorship, and equity — particularly for women and chefs of color navigating an industry long defined by hierarchy.
Her approach to leadership reflects her broader philosophy: hospitality should nourish everyone involved — not just the guest. From sourcing thoughtfully to uplifting underrepresented producers, she is intentional about impact at every level.
Recognition and Reach
Abdullahi’s work has earned industry acclaim, including recognition as a semifinalist for the James Beard Awards. She has also appeared on major food television platforms, bringing her warmth and expertise to a wider audience. Yet despite the accolades, her focus remains steady: cook with integrity, honor where you come from, and create space at the table for others.
More Than a Chef
In addition to her culinary career, Abdullahi co-founded a nonprofit initiative supporting education and clean water access in rural Ethiopia — proof that her vision extends far beyond restaurant walls.
At Hav & Mar, every dish tells a story of migration, memory, and modernity. Under Chef Fariyal Abdullahi’s leadership, the restaurant is more than one of New York’s hottest seafood reservations — it’s a living testament to how identity, when embraced fully, can become cuisine at its most compelling.
At Hav & Mar — the shimmering seafood hotspot in Manhattan’s Chelsea neighborhood — Executive Chef Fariyal Abdullahi is redefining what it means to cook from both heritage and horizon.
From Addis Ababa to New York’s Culinary Vanguard
Born and raised in Addis Ababa, Ethiopia, Abdullahi’s earliest memories are rooted in her mother’s kitchen — a place of warmth, spice, and community. Food was never just sustenance; it was connection.
Her path to becoming one of New York’s most exciting chefs wasn’t linear. Abdullahi initially pursued a degree in clinical child psychology in the United States before realizing her true calling was culinary. Once she committed, she immersed herself fully — enrolling at the prestigious Culinary Institute of America and traveling extensively, absorbing global flavors that would later define her cooking style.
A formative chapter of her early career included time at Noma, the world-renowned three-Michelin-star restaurant in Copenhagen known for its hyper-seasonal, boundary-pushing cuisine. There, Abdullahi sharpened her technical precision and developed an even deeper respect for ingredients and storytelling through food.
A “Swediopian” Point of View
Hav & Mar — owned by celebrated chef Marcus Samuelsson — is itself a study in cultural fusion. Its name translates to “ocean” in Swedish and Amharic, signaling a menu that bridges continents through seafood.
At the helm, Abdullahi brings what some describe as a “Swediopian” sensibility: Ethiopian soul layered with Scandinavian restraint and global curiosity. Think seafood dishes brightened with berbere and fragrant spices, balanced by Nordic techniques and an eye for sustainability. Her food feels worldly yet intimate — refined but never detached from its roots.
Leadership With Intention
Beyond the plate, Abdullahi is equally focused on culture inside the kitchen. She’s vocal about building environments rooted in joy, mentorship, and equity — particularly for women and chefs of color navigating an industry long defined by hierarchy.
Her approach to leadership reflects her broader philosophy: hospitality should nourish everyone involved — not just the guest. From sourcing thoughtfully to uplifting underrepresented producers, she is intentional about impact at every level.
Recognition and Reach
Abdullahi’s work has earned industry acclaim, including recognition as a semifinalist for the James Beard Awards. She has also appeared on major food television platforms, bringing her warmth and expertise to a wider audience. Yet despite the accolades, her focus remains steady: cook with integrity, honor where you come from, and create space at the table for others.
More Than a Chef
In addition to her culinary career, Abdullahi co-founded a nonprofit initiative supporting education and clean water access in rural Ethiopia — proof that her vision extends far beyond restaurant walls.
At Hav & Mar, every dish tells a story of migration, memory, and modernity. Under Chef Fariyal Abdullahi’s leadership, the restaurant is more than one of New York’s hottest seafood reservations — it’s a living testament to how identity, when embraced fully, can become cuisine at its most compelling.
