Building a world-class restaurant on Bermuda’s shores is not an easy job. Award-winning celebrity chef, Marcus Samuelsson began this process in June, opening his new pop-up restaurant, Samuelsson at HP at the Fairmont Hamilton Princess.

The pop-up restaurant, which opened on June 3, is providing diners with a taste of what they can expect when Chef Samuelsson opens his permanent signature eaterie at the Hamilton hotel in May, 2015.

The Ethiopian-born, internationally acclaimed chef grew up in Sweden and moved to the United States at the age of 24. Chef Samuelsson was the youngest cook to receive a three-star review from the New York Times, was the winner of TV’s Top Chef Masters in 2010 and wrote Yes, Chef along with several other cook books. He was also the guest chef for the first state dinner in Barack Obama’s presidency.

Chef Samuelsson’s achievements have made him a shining star in the international culinary world.

He has also founded several restaurants ranging from New York to Sweden, the most prominent being The Red Rooster in Harlem. Chef Samuelsson has been working to start his signature restaurant in Bermuda for the past two years.

“You want to evolve as an individual and as professional so I am very selective as to where I work and start restaurants. The Island really impressed me and the project here is real,” said Chef Samuelsson.

“When you’re a part of something real and not fabricated, your chances of being successful are much higher.”

Inspired by the “incredible renovations” at the Princess, Chef Samuelsson is “excited to take something old and traditional and make it new and iconic”. Along with his new restaurant, additional hotel renovations will transform the landmark waterfront property into a top tourist attraction and dining locale for Bermudians.

And the star chef is excited to be a part of such a huge change at one of Bermuda’s leading hotels.

The current pop-up restaurant, which will close on August 3, has provided Chef Samuelsson and his staff with the opportunity to learn about Bermuda’s local community, to understand the ingredients available on the Island and to experiment with menus for his permanent Fairmont Hamilton Princess eaterie. Chef Samuelsson explained why he chose to start with a 60-day pop-up restaurant: “It’s a great learning tool for us and it’s also fun for the local communities to get a taste and see the style of the restaurant we are going to build. It’s been fantastically received.”

The tourists and locals who fill the 45-seat restaurant twice each night have experienced an array of interesting flavors influenced by Portuguese, British and Caribbean cuisines and of course, by Chef Samuelsson’s distinctive background. “Bermuda is a bit of a melting pot and so is my restaurant in Harlem,” said Chef Samuelsson. “Our croquettes are completely inspired from the island’s Portuguese influence.”

In order to build a brilliant and locally-relevant restaurant, Chef Samuelsson pays close attention to both the community and his staff.

“The location of a restaurant guides your decisions on how to make your cocktail or restaurant menu,” added the culinary superstar, who created a special Bermuda rum-based cocktail menu with a mixologist.

With the many cultures that influence his Bermudian menu, Chef Samuelsson believes that “people come here and want to see seafood on the restaurant menu.

“We pick up marlin, incredible grouper and of course snapper. The catch of the day is always fresh and our most popular dish.”