More Than a Chef: The Diary of Fariyal Abdullahi

From Addis Ababa to Culinary Stardom: The Early Life of Fariyal Abdullahi

Every chef has a story, but few are as layered and resonant as Fariyal Abdullahi’s. Born in Addis Ababa, Ethiopia, she grew up as the youngest of six in a family where food was more than nourishment—it was identity. Her mother’s kitchen wasn’t just a place of cooking, but a classroom of intuition, culture, and care.

However, like many children of immigrants, Fariyal initially chose a safer path. She studied psychology at California State University, Long Beach, pursuing what seemed like a logical future. But food kept calling. Quietly, and with some fear, she applied to the Culinary Institute of America (CIA)—without telling a soul.

This pivotal moment marked the beginning of a journey that would span continents and kitchens.

A Culinary Awakening

Before she even stepped into a classroom at CIA, Fariyal traveled to 18 countries. This wasn’t a vacation—it was an education. She fully engaged with local ingredients and kitchen practices, soaking in the nuances of flavors from around the world. This travel period deeply influenced her future cooking philosophy: food is a universal language, but flavor is rooted in home.

Around the World in 18 Kitchens: Building a Global Culinary Voice

Experience at Noma

Early in her career, Fariyal worked at Noma in Copenhagen, widely regarded as one of the world’s top restaurants. The pressure was immense, but so was the growth. It was here that she fine-tuned her understanding of modern culinary art, precision, and reinvention.

Climbing the Ranks

Back in the U.S., she started as a prep cook at Caviar Russe. From there, she joined Hillstone Restaurant Group, moving through several locations as a culinary manager. These roles weren’t glamorous, but they were foundational. They taught her structure, leadership, and what it means to serve at scale.

Learning Through Action

Unlike textbook chefs, Fariyal believes in learning through doing. Whether balancing food costs or creating specials that honored her African heritage, every step was a move toward owning her story.

Turning Point: The Burnout That Nearly Ended It All

Pandemic Pressure

Like many chefs, the pandemic challenged her mentally and emotionally. Kitchens closed, creativity was stifled, and for the first time, she questioned whether this was still her path.

She returned to Ethiopia, not as a chef, but as a daughter. That break rekindled her purpose, allowing space to breathe and reflect.

An Unexpected Call

While she was going through this time of self-discovery, celebrity chef Marcus Samuelsson reached out to her. He wasn’t just offering a job—he was offering a chance to lead. To shape. To heal through food. She accepted the role of Executive Chef at Hav & Mar in New York City.

Hav & Mar and Beyond: Fariyal Abdullahi’s Culinary Impact

Inclusive Leadership at Hav & Mar

At Hav & Mar, Fariyal finally found the balance between creativity and culture. She brought Ethiopian spices and African techniques into a modern American kitchen. Her team thrived under her inclusive, intentional leadership.

Career Highlights

• 2024 James Beard Award Finalist (Emerging Chef)
• Curated the 2021 Met Gala menu with Marcus Samuelsson and Anna Wintour
• Featured on shows like Chopped and Beat Bobby Flay

Giving Back: Take Care of Home

True to her roots, Fariyal co-founded “Take Care of Home“, a nonprofit building schools and water access in rural Ethiopia. It’s not just about food anymore—it’s about legacy.

What Sets Fariyal Abdullahi Apart in the Culinary World?

Representing Africa in Fine Dining

There are few African female chefs at the helm of major NYC restaurants. Fariyal breaks that mold. She represents not only excellence but also possibility.

Signature Dishes by Chef Fariyal Abdullahi

Chef Fariyal Abdullahi’s cuisine at Hav & Mar reflects her Ethiopian roots, Scandinavian and French techniques, and a sustainable seafood-forward philosophy. Her standout dishes include:

1. Crudo Trio

A striking trio of crudo-based small plates, each with unique flavor profiles:

• Swediopian: Pairing twice-cured salmon with avocado, Granny Smith apple, cucumber‑apple aguachile, injera‑coffee‑pumpkin seed crumble, berbere oil, ash oil, and dill.
• Hamachi: Served with ash oil, Granny Smith apple, fennel, cipollini onion, watermelon radish, and serrano pepper.
• Tuna Tartare: A blend of sesame‑miso dressing, walnut oil, avocado crema, scallions, and fried capers—served with injera and nori.

2. Havatini

A refined fusion showcasing seafood and bold textures:

• Campanele pasta with blue shrimp, crab, uni in a turmeric beurre blanc, complemented by panko breadcrumbs, chile crunch, and chives.

3. Addis York

A bold culinary nod to Ethiopian tradition:

• Doro Wat (Ethiopian spicy chicken stew), ayib (Ethiopian cheese), collard greens, injera, soy‑honey‑berbere glazed fried chicken, and a soft‑boiled egg—an inventive mash-up of classic and comfort fare.

Why These Dishes Stand Out:

• Cultural Fusion: Each plate layers Ethiopian flavors—like berbere, injera, and ayib—over French and Scandinavian techniques, offering a global dining experience rooted in home.
• Sensory Complexity: From the crispness of apple and radish to the spice of berbere and the creaminess of avocado crema, the textures and flavors create a multidimensional palate.
• Visual Appeal: The dishes are as striking to look at as they are to taste, optimized for both photography and flavor discovery.

Table: Fariyal Abdullahi’s Career Timeline

Year	Milestone
Early 2000s	BA in Psychology, Cal State Long Beach
2010s	Global culinary travel (18 countries)
2010s	Culinary Institute of America (CIA)
2010s	Worked at Noma, Caviar Russe
2020	Returned to Ethiopia during pandemic
2021	Met Gala menu curator
2022	Became Executive Chef at Hav & Mar
2024	James Beard Award Finalist

More Chef’s diaries:

• James Beard: The Father of American Gastronomy
• Alice Waters Chef Profile: The Pioneer of Farm-to-Table Cuisine
• Julia Child: The Iconic Chef in the USA
• Alain Ducasse Chef: Culinary Mastermind

Mentoring the Next Generation

Through speaking engagements and her restaurant’s culture, she encourages young chefs—especially women of color—to take up space, speak boldly, and cook with soul.

Frequently Asked Questions about Fariyal Abdullahi

Who is Fariyal Abdullahi?

Fariyal Abdullahi is quickly emerging as a standout talent in the American culinary world. She is Ethiopian-American and currently serves as the Executive Chef at Hav & Mar, a renowned restaurant in New York City. Although she is based in the U.S., her roots remain strongly tied to Ethiopia. Notably, she was named a James Beard Award finalist, a recognition that highlights her skill, creativity, and leadership in the kitchen. In addition, she is widely respected for pushing boundaries in modern cuisine while honoring her heritage. Her work not only speaks to innovation but also celebrates representation in culinary leadership.

What inspired Fariyal Abdullahi to become a chef?

Fariyal’s passion for food started at home. Growing up, she drew inspiration from her mother’s Ethiopian cooking, which was always rich with flavor and tradition. This early exposure sparked her love for food, but her global travels broadened her perspective. While exploring various cultures and cuisines, she realized that food could tell powerful stories. Later, her training at the Culinary Institute of America gave her the tools to turn this passion into a professional path. As a result, she combined heritage with fine dining to create a meaningful culinary voice.

What is Take Care of Home?

Take Care of Home is more than just a nonprofit; it’s a mission deeply rooted in gratitude. Fariyal founded it to give back to the communities in rural Ethiopia, where she has strong family ties. The organization focuses on improving lives through access to education and clean water. By funding schools and infrastructure projects, it helps create long-term change. Moreover, the name reflects a core belief: if you succeed abroad, you must also uplift the place you came from. Through this initiative, Fariyal is using her platform to make a tangible impact beyond the kitchen.

Has Fariyal Abdullahi been on television?

Yes, Fariyal has made her mark on national television. She has appeared on several Food Network shows, including Chopped, Beat Bobby Flay, and Supermarket Stakeout. Each appearance highlighted her cooking expertise and ability to stay composed under pressure. Additionally, her TV presence has helped raise visibility for Black and Ethiopian chefs in competitive cooking spaces. These shows gave her the opportunity to tell her story to a broader audience. As a result, she has inspired many young chefs who see themselves in her journey.

Where did Fariyal Abdullahi study?

Fariyal’s academic journey reflects both curiosity and dedication. She first earned a degree in Psychology from California State University, Long Beach. Yet, her passion for food prompted her to change direction. She enrolled at the prestigious Culinary Institute of America (CIA), where she received formal training in culinary arts. At CIA, she honed both technical skills and creative expression. This blend of psychology and culinary expertise now informs how she leads teams, designs menus, and builds a dining experience that connects with people on a deeper level.

Legacy in Progress: How Fariyal Abdullahi Is Cooking Up Change

Fariyal Abdullahi is more than a name in the culinary world—she represents a movement. Her story reflects the evolution of what it means to be a chef today: creative, compassionate, culturally grounded, and change-driven.

She is, indeed, more than a chef. Read more on her life on Wiki.