Chef Fariyal Abdullahi – Culinary Changemaker | Executive Chef of Hav & Mar | Rising Star of Global Gastronomy |From Ethiopia to NYC’s Culinary Vanguard | StarChefs Rising Star 2025 |Executive Chef of Hav & Mar | Champion of Sustainable & Inclusive Cuisine |A Trailblazing Black Woman Chef Reshaping Fine Dining
A Visionary Redefining Fine Dining
In the ever-evolving realm of fine dining, where cuisine often serves as a medium for storytelling, Chef Fariyal Abdullahi has emerged as a transformative force. As the Executive Chef of Hav & Mar in New York City and a 2025 StarChefs Rising Star, she is not only cooking extraordinary food but also reshaping the industry’s standards of leadership, identity, and inclusivity. Fariyal represents a new generation of culinary professionals who are as deeply committed to social impact as they are to flavor innovation.
Her journey—from growing up in Ethiopia surrounded by the rich aroma of family meals to training at the Culinary Institute of America, to staging at the world-renowned Noma in Copenhagen—has given her a unique lens through which she views food. This global exposure, combined with deep cultural roots, allows her to create cuisine that’s both grounded and imaginative. Her menus are not trend-driven but narrative-driven, drawing from Ethiopian heritage, classical French technique, and sustainable sourcing principles.
At Hav & Mar, Fariyal has created a kitchen culture that is intentional, diverse, and empowering. Her team is composed largely of women and people of color—a rarity in fine dining. She actively seeks out ingredients from local Black and immigrant vendors, ensuring that the restaurant’s sourcing reflects its values. Her dishes, such as berbere-spiced seafood and injera-crusted salmon, embody her belief that food should honor where you come from while embracing where you’re going.
What truly sets Fariyal apart is her unwavering commitment to equity and excellence. She doesn’t just cook meals—she builds ecosystems. Whether it’s through her nonprofit efforts in Ethiopia, mentorship initiatives, or public speaking engagements, she uses her platform to advocate for a more just and flavorful world.
In a culinary industry often criticized for its lack of diversity and transparency, Chef Fariyal Abdullahi stands out as a bold, brilliant, and compassionate leader—proving that the future of fine dining isn’t just about the plate, but the people behind it.
Early Life in Ethiopia: Food, Family, and Foundation
Born as the youngest of six siblings in Ethiopia, Fariyal Abdullahi’s introduction to food was not through textbooks or culinary schools—but through the vibrant, nourishing hands of her mother. Weekly trips to the local market and the communal joy of preparing food for large gatherings laid the emotional and sensory groundwork for what would become her life’s passion.
Growing up in a tight-knit family in East Africa instilled in Fariyal a profound understanding of food as a cultural language—one that communicates love, healing, and identity. While many chefs are drawn to the profession through restaurant exposure or media, Fariyal’s culinary compass was deeply personal and maternal.
From an early age, she saw how food served as a bridge between generations, neighbors, and communities. It wasn’t just the flavors that fascinated her—it was the ritual, the care, and the unspoken power of nourishment.
Academic Beginnings: From Psychology to Purpose
Fariyal’s first professional pursuit wasn’t in hospitality but in clinical child psychology. After moving to the United States, she earned her undergraduate degree in the field, driven by a desire to care for others and make a difference in people’s lives.
However, as she worked in psychology and began confronting the realities of the profession, she experienced a growing disconnect. While meaningful, it didn’t spark the same joy or personal resonance that food always had. She found herself craving a deeper, more creative outlet—one that fused emotion, culture, and expression.
At the age of 25, she made the bold decision to shift careers. Many questioned her choice, especially after investing years into her degree. But for Fariyal, it wasn’t a leap—it was a return to her true self.
Global Travel: Culinary Awakening Through 18 Countries
Before enrolling at culinary school, Fariyal took time off to explore the world on her own terms. What began as a break turned into an 18-country solo journey of discovery. From France to Turkey, she immersed herself in local markets, family kitchens, and culinary customs, enriching her understanding of how food can define national and personal identity.
One of her most transformative experiences occurred in Turkey, where she felt a deep ancestral connection. As she walked through spice bazaars and broke bread with strangers, she realized how deeply food was tied to memory, migration, and storytelling.
This journey served as the spiritual preparation she needed before attending culinary school—it was her unofficial apprenticeship in humanity’s universal language: food.
Formal Training: Culinary Institute of America (CIA)
Upon returning to the U.S., Fariyal applied to the prestigious Culinary Institute of America (CIA). There, she immersed herself in rigorous culinary training, from classical French techniques to global gastronomy. The CIA refined her skills, taught her discipline, and gave her the technical vocabulary to express what she had always felt intuitively about food.
More than just a student, she was an outlier—older than many of her peers, already deeply seasoned by life and global culture. Her maturity and worldview quickly set her apart.
She also began questioning the lack of diversity and representation she saw in the industry and educational materials. But rather than become discouraged, she resolved to be the change. Her culinary education was not just about cooking—it was about empowering others through food.
Early Career: From Michelin Dreams to Kitchen Reality
Stage at Noma – Copenhagen, Denmark
After completing her CIA training, Fariyal took a chance and sent a cold application to Noma, the world-renowned restaurant in Copenhagen helmed by René Redzepi. Much to her surprise, she was accepted and spent six intense months training under Redzepi and Dan Giusti.
This experience was a trial by fire. Noma’s kitchen was notorious for its precision, discipline, and innovation. Fariyal learned the value of rigorous technique, integrity in ingredient sourcing, and respect for the craft.
The time at Noma was formative—not just professionally but philosophically. It showed her how food could be a story of place, season, and culture. It reinforced her belief in the power of mindful, intentional cuisine.
Return to NYC – Caviar Russe & Hillstone Group
Upon returning to the U.S., Fariyal joined Caviar Russe, a Michelin-starred fine dining restaurant in New York City. Starting as a prep cook, she quickly rose through the ranks due to her work ethic, finesse, and composure under pressure.
After a year, she transitioned to the Hillstone Restaurant Group, where she spent five pivotal years helping open and manage multiple locations. Here, she honed her leadership skills, managed teams, developed menus, and learned the operational side of restaurant success.
But despite her professional growth, she began feeling emotionally disconnected from the industry. She witnessed how hospitality often failed to embrace diversity—in staffing, menu planning, and storytelling.
Pandemic Break & Ethiopia Return: Reclaiming Identity
In 2020, like many hospitality professionals, Fariyal faced both external upheaval and internal reckoning. Disillusioned by the systemic inequities in the culinary world, and emotionally burnt out, she made the radical decision to leave New York and return to Ethiopia.
She wasn’t sure if she would ever return to restaurants. Her plan was to rest, reconnect with her family, and rediscover joy in simplicity.
It was during this time that her relationship with food evolved again—no longer just about career, it became spiritual. She cooked for her family, re-learned ancestral techniques, and meditated on the kind of chef—and leader—she wanted to be.
The Marcus Samuelsson Opportunity: A New Chapter
While in Ethiopia, Fariyal received a phone call from Chef Marcus Samuelsson, the celebrated Harlem restaurateur and author. He was launching a new restaurant project in New York and wanted her to lead the kitchen.
At first, she was hesitant. But after deep reflection, she realized this was her chance to create the kind of culinary space she always dreamed of—one rooted in culture, sustainability, and inclusivity.
Thus, she returned to New York and took the helm of Hav & Mar, a seafood-forward, Afro-Caribbean restaurant inspired by oceanic traditions and Ethiopian soul.
Hav & Mar: Culinary Art Meets Cultural Consciousness
As Executive Chef at Hav & Mar, Fariyal has crafted a space that is more than a restaurant—it’s a platform for change. Her menu draws from Ethiopian spices, Nordic discipline, French technique, and diasporic creativity.
Signature dishes include her twice-cured Scottish salmon with injera crumble, and berbere-spiced seafood stew, which honor tradition while innovating for a modern audience.
She sources from local Black, Muslim, and immigrant vendors, ensuring that her values are reflected in every part of the supply chain. The majority of her kitchen staff are women and people of color—a deliberate move to shift industry dynamics.
Her leadership style is collaborative and empowering. She mentors junior chefs, hosts workshops, and opens doors for those historically excluded from elite kitchens.
Recognition & Honors
- ⭐ StarChefs Rising Star (New York City, 2025)
- 🏅 Finalist, 2024 James Beard Award – Emerging Chef
- 🍽️ Executive Chef for the 2021 Met Gala, curated by Anna Wintour and Vogue
- 🧑🏫 Mentor at Culinary Institute of America events and leadership forums
- 📺 Guest judge on Chopped, Beat Bobby Flay, and Roku’s Celebrity Family Food Battle
- 🗞️ Featured in Essence, Sheer Worldwide, Ebony, Blavity, Eater, and Resy
Philosophy: Sustainability, Justice, & Joy
Fariyal’s culinary philosophy is built on three pillars:
- Heritage Cooking – Honoring the flavors and rituals of her Ethiopian roots
- Sustainability – Using zero-waste techniques, ethical sourcing, and local partnerships
- Equity – Creating opportunity for marginalized voices, particularly women and BIPOC chefs
Her food is not just delicious—it’s intentional. Every ingredient has a purpose. Every plate tells a story.
“Fariyal & Friends”: Events That Elevate
Beyond the restaurant, Fariyal hosts Fariyal & Friends, a chef series spotlighting female, queer, and BIPOC talent. Past events have featured Jamaican Independence menus, vegan reinterpretations of African classics, and Caribbean-Latin fusion nights.
These gatherings celebrate both culinary brilliance and cultural pride. They raise money for causes like Take Care of Home, a nonprofit she co-founded to build schools and clean water systems in rural Ethiopia.
Media & Public Influence
With rising fame, Fariyal has become a sought-after speaker, guest judge, and media voice. She’s appeared on:
- Chopped (Food Network)
- Beat Bobby Flay (Food Network)
- Celebrity Family Food Battle (Roku)
- Menus of Change Leadership Summit (CIA)
Her TED-style talks emphasize culinary leadership, food sovereignty, and mental health in hospitality.
Impact: More Than a Chef
Fariyal is part of the 6% of women of color who lead fine dining kitchens in America. But she’s determined to change that statistic. Through mentorship, media, and radical inclusion, she’s building pathways for the next generation of culinary leaders.
She’s not just serving food—she’s serving justice, vision, and hope.
The Journey of Chef Fariyal Abdullahi: From Addis Ababa to Culinary Stardom
Chef Fariyal Abdullahi’s journey is one of passion, perseverance, and purpose. Born the youngest of six children in Ethiopia, she grew up immersed in the warmth of family meals, weekly market visits, and her mother’s soulful cooking. These early moments laid the emotional and cultural foundation for a life that would later revolve around food.
Initially pursuing a degree in clinical child psychology in the United States, Fariyal made a life-changing decision at the age of 25 to follow her true calling: the culinary arts. She enrolled at the Culinary Institute of America (CIA), where she refined her technical skills and discovered the transformative power of food as a tool for storytelling and representation.
After graduating, she took a bold step by staging at Noma in Copenhagen, one of the world’s top restaurants. There, under the mentorship of René Redzepi and Dan Giusti, she developed a deep respect for seasonality, technique, and innovation. Upon returning to New York City, she worked at Caviar Russe and the Hillstone Restaurant Group, mastering operations and leadership. But disillusionment with the lack of diversity in fine dining led her to momentarily step away from the industry.
A call from celebrity chef Marcus Samuelsson brought her back—this time with a mission. As Executive Chef of Hav & Mar, she blends Ethiopian flavors, Nordic influence, and a commitment to sustainability and equity. She now leads a kitchen defined by inclusion, excellence, and cultural pride.
Her rise—from Addis Ababa to the Met Gala, from burnout to the 2025 StarChefs Rising Star Award—is not just inspirational, but transformative. Chef Fariyal Abdullahi is shaping a culinary world where tradition and innovation, equity and excellence, all exist on the same plate.
StarChefs 2025 NYC Rising Stars Profile
🔗 https://www.starchefs.com/risingstars/2025/new-york-city
Chef Fariyal Abdullahi’s Full StarChefs Bio
🔗 https://www.starchefs.com/profiles/fariyal-abdullahi
Essence Feature: Meet Chef Fariyal Abdullahi
🔗 https://www.essence.com/lifestyle/meet-chef-fariyal-abdullahi/
Menus of Change – CIA Leadership Summit Bio
🔗 https://www.menusofchange.org/fariyal-abdullahi
Sheer Worldwide – “Chefs to Know” Feature
🔗 https://www.sheerworldwide.com/chefs-to-know-fariyal-abdullahi
Caribbean Life – Fariyal & Friends Dinner Event
🔗 https://www.caribbeanlife.com/hav-mars-fariyal-friends-event-to-celebrate-jamaican-independence-day-highlighting-diversity-and-sustainability-in-fine-dining/
CIA Alumni Feature on Fariyal Abdullahi
🔗 https://www.ciachef.edu/fariyal-abdullahi-bio/
Fariyal Abdullahi on Instagram (StarChefs Feature)
🔗 https://www.instagram.com/starchefs/p/C3m9dg-OwRM/
Athleisure Mag Interview: Identity Through Food
🔗 https://www.athleisuremag.com/the-latest/2023/11/14/chef-fariyal-abdullahi
Ebony.com – Rising Black Chefs Spotlight
🔗 https://www.ebony.com/chef-fariyal-abdullahi-hav-and-mar/
