Celebrity chef Marcus Samuelsson spends a lot of his time travelling around the world.

But that doesn’t stop him from eating fresh, healthy meals and getting in exercise when he can.

The 45-year-old admitted that one of his favourite activities while visiting Bermuda was getting out his sneakers and going for a run. Back home in New York, his favourite sports include tennis and football.

The Ethiopian-born/Swedish-raised chef is on Island this week after recently opening his latest restaurant, Marcus’, at the Hamilton Princess and Beach Club.

He spoke to Lifestyle yesterday about everything from his personal fitness regime to his feelings about the newest edition to his franchise.

The restaurant started being designed and built two years ago, but Mr Samuelsson insists the hard work has really just begun.

“You close one chapter and open another chapter,” he explained. “The building and training has ended and our brand DNA is on everything. The next phase begins, the one that truly matters, where the customers can start to have memories with the restaurant.”

The author and entrepreneur understands that it takes more than good food to make a restaurant a success.

His plan is to offer people beautiful artwork as well as great music and entertainment so that it’s a fun place where they can go to host anniversaries, birthdays or grab a drink after work.

Getting to this point has been a “very humbling experience, but another big learning curve”, he said.

“This journey is really just beginning. We have to try to connect with people — the staff and customers — this is why you go into our industry,” he said. “If you don’t like to connect and try to connect with people, hospitality isn’t for you.”

One thing Mr Samuelsson is most proud of when reflecting on his career is that he never lost the passion for food and cooking that began 20 years ago.

“I’m equally curious today and want to learn,” he said. “I’m proud that I’ve had the opportunity to communicate and share my experiences throughout the world.

“When I started cooking that was my goal and ambition to be able to cook and travel all over the world and I’ve been able to do that.”

Some of the most memorable experiences overseas were in Japan and Ethiopia. He loves Japan for its wonderful food, aesthetic and culture. “For me going to Africa each time is incredible because it’s a very spiritual place and it’s very rich in culture,” he explained. “Going back to Africa, almost every place in Africa, but I especially love going back to Ethiopia. I learn a lot there.”

He credits a lot of his success so far to team work.

The Hamilton Princess restaurant, for instance, wouldn’t have been possible without the vision of the local Green family.

“Without them and their passion and commitment to the Island it wouldn’t have happened and now it’s up to us, my team, to learn about Bermuda,” Mr Samuelsson said.

“We can bring a little bit of us here to the Island, but this isn’t a great New York restaurant. It’s a great restaurant in and of Bermuda.

“From the design to the style, it’s been a humble, fun journey. I have learnt a lot about the Island and its history.”

Mr Samuelsson has spent time working with local fishermen, finding local artefacts with the help of the Tucker family and hiring local culinary arts students.

“This is the restaurant of the Island and we are hiring of the Island,” he said. “We are celebrating this place. We bring experience and the locals bring their experience and it’s like tennis, back and forth.”

When he isn’t cooking, writing books, appearing on the Food Network or managing his restaurants, Mr Samuelsson said he enjoys sports.

“My favourite thing to do, which I can’t do a lot, is to play tennis and soccer,” he said. “They are so different because soccer is with a team and group of people and is very social, but tennis you are finding out more about yourself and your stubbornness and willingness to push through.

“You get tested a lot and have to think a lot in every game.

“One of the exercises I also do a lot of is running. Wherever I am in the world I always bring my running shoes and run. I love running in Bermuda. It’s one of my favourite things to do here.”

When it comes to his diet his mantra is: fresh and seasonal food is best.

He cooks at home maybe twice a week and enjoys strolling through Farmers’ markets for fresh produce in spring and early summer.

“The proteins come in secondary for me,” he said. “Right now peas, carrots, ramps (wild leaks) and rhubarb and things like that are in season. Soon you will get great peaches.

“When it comes to protein in the restaurant we use a lot of chicken and seafood so the majority of the time I eat seafood.”

The chef also believes in moderation and opts not to have three big meals every day. When he’s travelling he’ll make himself a big breakfast and then have a light lunch or dinner.

He’s a firm believer that great food can be healthy.

“When I think about a great, fresh juice in the morning it’s healthy and it’s good food.

“Great food is about mixing fresh ingredients and thinking about seasonality, which is also important.

“For example in Bermuda you have great seafood and fish,” he explained. “It’s both local and it’s healthy, so I tend to think about food in that way.

“If you are grilling or steaming something like a piece of fish and just drizzle some soy or lemon on top it’s simple, healthy and delicious.”

• For more information on Marcus’, visit www.marcusbermuda.com; or call 295-3000 for reservations.