We’re back with our Brooklyn Special Effects January Sessions, where we spotlight the artists, musicians, and makers whose passion and creativity charge our borough with its unmatched energy. In the spirit of Dry (or Dryish) January, we caught up with a few of our neighbors to hear how Brooklyn Special Effects helps them stay inspired and do what they love.
Fariyal Abdullahi, an Ethiopian-born Executive Chef based in New York, is the culinary visionary behind Hav & Mar, a modern seafood restaurant in Chelsea that she opened with renowned chef Marcus Samuelsson. Under her leadership, the restaurant earned critical acclaim, including a spot on The New York Times’ 12 Best Restaurants list. But beyond the accolades, Fariyal is deeply committed to the practice of mindfulness, particularly in the high-energy world of the kitchen.
Amid the demands of her career, Fariyal carves out time each day to center herself, whether through quiet moments of self-reflection or a rigorous fitness routine. By prioritizing this balance, she’s able to be her best where it matters most, guiding her team with a calm, grounded presence in the back-of-house—a space where passion and chaos are often intertwined. We caught up with Fariyal at Hav & Mar to hear her take on how the non-alcoholic beverage category has transformed both the culinary experience and social landscape in recent years.
Brooklyn Brewery: What’s a normal day in life for you?
Fariyal: My life pretty much revolves around Hav & Mar. I don’t physically get in the building until 2PM, but my team starts arriving anywhere from 6AM to 8AM, so my phone starts blowing up that early. And when I’m home, I’m always thinking about the restaurant. I can never turn it off. It’s the first thing I think about when I wake up.
But I do try to give myself 15 minutes in the mornings. When I’m sipping my matcha, I try to put my phone away in hopes of the kitchen not burning down in those 15 minutes.
That 15 minutes is how I create the mental capacity for myself to hold so many peoples’ energies. But then I also need the physical stamina and endurance, because being a chef is truly like being an athlete. We’re on our feet anywhere from 10 to 14 hours a day. I create that physical energy by making sure I don’t miss a workout. I work out five to six days a week, even in the middle of all the chaos. I make sure to go to the gym, and allocate whether it’s 20 minutes or an hour, to move my body. If I have a healthy body and a healthy mind, then I can lead my team to a successful shift.
BB: Have you always had that philosophy, or is it something you’ve learned?
FA: It’s something that I had to learn on my own, and for myself. I don’t think there’s a singular equation for every person out there. You have to do what works for you.
When we first opened, I noticed that because I would get here in the morning, by the time our guests arrived, I’d already been here eight hours. When there were guests who were inspired by my story and wanted to meet me, I was already exhausted – I was thinking: how do I give you the energy that you saw on TV? How do I emulate that?
Between my 15 minutes in the morning, and making sure I get my workout in, it’s also about creating these “micro moments.”
If somebody’s asking me the same question for the 18th time, I don’t have the privilege to lose it. So I take these micro moments where I’ll go to our office upstairs for five to 10 minutes and center myself, so I’m in the space to be the best version of myself for our guests.
It’s not just about accomplishing a job, it’s about the energy of your body and your brain.
BB: How do you navigate social situations where drinking is the norm?
FA: I think for a lot of people, drinking in New York is a part of the culture; you drink if you want to have a social life, if you want to have a relationship, if you want to even unwind from the day. I think it’d be a really positive thing if people could believe there’s an answer to their problems within themselves.
BB: Are there any practices you have in place to ensure you’re living your best life?
FA: During those micro moments I talked about, I always make sure to do a quick inventory of how I feel. When you’re in the thick of things, it’s hard to know what all the emotions that you’re feeling at the time are. I always tell my sous chefs, “Don’t ever act or speak on primary emotions. Just step aside for a moment and truly understand what you’re feeling. If it’s anger, what is behind that anger? If it’s sadness, what is behind that sadness? Always evaluate your emotions before you act or speak on it.”
I’m constantly taking inventory of how I’m feeling, identifying why I’m feeling that way, and how I can filter that so I can show up better for my team. I think it takes more work to create an uncomfortable environment than a kind and giving environment. It takes more effort and energy to hold onto anger. It’s so liberating just to let go and love and be carefree. You feel lighter.
I always say I lead with joy because happy people are more productive.
BB: How has your perception of non-alcoholic beverages changed over the years?
FA: I think that because I’m a chef, I can’t help but see the analogies between the trajectory of non-alcoholic beverages and vegan food, for example. Both of these things were originally for a smaller population, so chefs were always kind of like, “Okay, we have a vegan in the restaurant, I’m gonna throw a bunch of sides together.” It wasn’t something people put care and thought into. But now that’s changed.
The flavor of non-alcoholic beverages is progressively getting better and better. But even if flavors pull people in, that’s not what keeps them. I think what keeps drawing people to NA is the feeling that they can fit in, and there’s no pressure to drink. There’s societal acceptance. It’s really cool that people are adopting it, and putting a healthier lifestyle first.
Follow Fariyal on Instagram for a peek behind the scenes of one of New York’s buzziest kitchens. Looking for more stories from our neighborhood? Keep an eye on our Instagram for more Do More interviews soon. Plus, drink along with $5 shipping on all Brooklyn Special Effects orders from our Online Store this Dry January.