FOOD NETWORK NYCWFF 2025

For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!

On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.

We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.

A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET

The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.

Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.

ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!

CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!

AM: When did you realize that you wanted to be a chef?

CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!

AM: Right.

CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.

AM: Exactly!

What led you to say that you wanted to do Top Chef? I mean, that is such a competition.

CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.

AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?

CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!

AM: Absolutely.

CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.

AM: Right.

CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.

AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?

CHEF GG: Well, JG asked me.

AM: I mean, say no more!

CHEF GG: He’s my mentor and I’ll do anything for him.

AM: Exactly!

CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.

AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!

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ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN

For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.

ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.

When did you realize you wanted to be a chef?

CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!

AM: Right –

CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.

AM: Wow!

CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!

AM: You knew it was for you!

CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!

AM: Did you ever think that you would have the portfolio of restaurants that you have now?

CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!

AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?

CHEF JGV: I mean, here in the city, I want to cover every zip code!

AM: Ok, fair, there are a few you have yet to tackle!

CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!

Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.

Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.

AM: That is amazing and it’s definitely a flex!

CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –

AM: Your inspiration board!

CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –

AM: You literally can just keep going down the street and there is something!

CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?

AM: Basically!

We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!

CHEF JGV: It was crazy, no?

AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”

CHEF JGV: Oh yeah! I did my 25,000 steps.

AM: I would think so!

Why did you want to be a part of the food festival?

CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.

AM: Yup.

CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.

AM: Absolutely!

CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!

AM: That’s amazing!

CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!

Doing our event yesterday with Gregory Gourdet was so much fun!

AM: We interviewed him yesterday, we love him as we do you!

CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!

AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).

CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!

AM: It’s a little chilly!

CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!

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GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA

Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.

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BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB

As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.

Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.

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GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER

We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.

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GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON

After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.

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GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO

We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!

ATHLEISURE MAG: When did you first fall in love with food?

JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!

AM: Wow!

What was the first bite that you felt that you fell in love with?

JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!

AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.

JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!

AM: I love that.

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FOODIECON

On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA

The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ

Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.

ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.

CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!

AM: Of course!

So what was the first bite of food that you ate that made you fall in love food?

CHEF KA: Oh my gosh!

AM: I know, it’s a tough question!

CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.

AM: Wow.

CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!

AM: When did you realize that you wanted to be a chef?

CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.

AM: Okay!

CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”

AM: Right.

CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.

AM: Yup.

CHEF KA: But it stuck.

AM: As a fellow Virgo, we like to have all our details!

CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.

AM: Well, there’s also that part.

CHEF KA: So I had to succeed.

AM: Yup.

CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.

AM: 100%.

The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?

CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.

AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!

CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?

AM: It’s happening.

CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.

AM: Exactly!

CHEF KA: The NYCWFF is something that I get to do!

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SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO

While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.

ATHLEISURE MAG: What was the first dish that made you fall in love with food?

CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.

AM: When did you realize that you wanted to be a chef?

CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.

From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.

AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.

CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.

AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?

CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.

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PHOTOGRAPHY CREDITS | Paul Farkas

During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.

We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!

ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?

ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.

AM: Tell us about the common areas that guests have access to.

AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.

AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?

AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.

AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.

AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.

AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?

AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.

AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.

AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.

AM: Tell us about the House of CODA.

AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.

AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?

AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.

AM: What makes CODA Hotel Williamsburg a great option for guests?

AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.

AM: Is there anything we should know about as we look ahead to spring or summer?

AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.

IG @coda.hotels

PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg

Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!

ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.

SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.

Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.

Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.

Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.

AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?

SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.

Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.

The goal was simple: drinks first, food second — but both world-class.

AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.

SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.

There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.

We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.

AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.

SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.

We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.

Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.

AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?

SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.

That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.

AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?

SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.

Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.

That’s the spirit of INDN — it’s social, not scripted.

AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?

SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.

Three must-try Chakhna dishes are:

Amritsari Fish – 10-spice battered fish fried crisp.

Keema Pao – Slow-cooked minced lamb served with buttered pao.

Paneer Tikka – Tandoor-charred paneer with mint marinade.

They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.

AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?

SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.

Three dishes to try:

Yakhni Pulao – Aromatic mutton broth rice.

Traditional Butter Chicken – Charred chicken in creamy tomato gravy.

Pudina Lachha Parantha – Flaky mint-layered bread.

They complement the small plates beautifully and close out the savoury journey with warmth and comfort.

AM: To end our meal, what are 3 desserts that we should have in mind?

SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.

Jalebi with Rabri – Crispy spirals with sweetened condensed milk.

Dessert of the Day – Our chefs rotate creative sweets based on the season.

They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.

AM: Tell us about your beverage program — the cocktails are incredible.

SB: Our cocktail program defines INDN. It’s what sets us apart.

We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.

Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.

This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.

AM: What are 3 cocktails we should have in mind?

SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.

Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.

Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.

Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.

AM: As we look at brunch, what are 3 dishes perfect for the weekend?

SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.

Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.

Stuffed Parantha Trio – Classic North Indian breakfast in refined form.

Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.

AM: What is Chai Nashta?

SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.

At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.

AM: What are 3 dishes within Chai Nashta we should consider?

SB: Poha – Flattened rice with curry leaves and peanuts.

Anda Curry with Parantha – Spiced egg curry with flaky layered bread.

Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.

It’s India’s brunch culture reimagined for New York.

AM: As someone who loves chai, tell us more about High Chai.

SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.

It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.

AM: What are 3 brunch cocktails that we should have our eye on?

SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.

Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.

Garibaldi – Campari, Japanese strawberry, vanilla, and orange.

They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.

AM: From a seasonality perspective, will your menu reflect that?

SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.

In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.

It keeps the menu evolving and the team inspired.

AM: Are there any upcoming events for the Fall and holiday season?

SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.

There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.

We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.

IG @indn.nyc

PHOTOGRAPHY COURTESY | INDN

Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.

GOV BALL 2025

As we close out the month of May, we're looking ahead to June which is filled with a number of events that includes NY's 3-day music festival - Governors Ball (Jun 6th - 8th), Bar Convent Brooklyn a trade 2-day event that showcases the spirits and hospitality (Jun 10th + Jun 11th) as well as the Summer Fancy Food Show (Jun 29th - Jul 1st) - another trade event that allows us to connect and sample foods from brands that are new to market as well as those who we have enjoyed previously.

We have always enjoyed covering Governors Ball as this music festival takes place in NYC that kicks off the Summer in many ways. This festival takes place in Flushing Meadows Corona Park in Queens. What makes this festival unique is that over the course of the 3 days, you have a number of genres of major acts such as Hozier, Olivia Rodrigo, T-Pain, and Benson Boone. But you will also find up and coming artists or those that are on the brink of being names to know that may be new to you!

With phenomenal music scheduled, it's also a great time to take in activations that are available as well as food and beverage vendors that give a depth of variety across dietary lifestyles. It's one of those events that you definitely feel the music community and there a number of memories that are built during this time of year. Last year [Editor's Note: you can check our our pre and post coverage], we enjoyed SZA who was the final act for this festival and we were mesmerized with her performance. We can't wait to see this year's acts and in our JUN ISSUE #114, we will share with you what we saw and will also share interviews with you as well.

IG @govballnyc

PHOTOGRAPHY CREDITS | Governors Ball/Paigge Warton

Read the MAY ISSUE #113 of Athleisure Mag and see GOV BALL 2025 in mag.

BAR CONVENT BROOKLYN

We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!

Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.

IG @barconventbrooklyn

PHOTOGRAPHY CREDITS | Bar Convent Brooklyn

Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.

ATHLEISURE MAG #113 | CHEF ESTHER CHOI

In this month’s issue, our front and back cover story is with Chef Esther Choi of Mokbar and GAHM as well as a Food Network host on 24 in 24: Last Chef Standing. We talk about how she got into the industry, her food philosophy, love for Korean Cuisine and upcoming projects that we can keep an eye out for!

We shot Chef Esther Choi's beautiful cover editorial in Hudson Yards' The Maybury that gets you near all the exciting shops, beauty destinations and galleries in the area. We chatted with Phil Lavoie COO of Gotham Organization about their portfolio of developments, this property, and this neighborhood.

In this month's issue we have pre coverage of Governors Ball as well as Bar Convent Brooklyn. Make sure to check back in our JUN ISSUE #114 as we share the sights and sounds from both of these events which we will be attending next month.

We caught up with Gwen Conley, Head of Innovation and Global Expansion of Cutwater to talk about this Ready to Drink range of beverages. She talks about their tasting room, the process behind the creation of flavors, and their latest offering, Spicy Margarita.

Keith Bynum of HGTV's Bargain Block talks about how we can approach upcoming renovations and provides a few tips that we should keep in mind. He also talks about his partnership with American Standard and a giveaway that you will want to know about.

We sat down with Zuri Hall to talk about her career as a celebrity journalist whether you enjoy watching her on NBC's Access Hollywood or chatting it up with the stars during Awards Season E! Live from the Red Carpet. We also talk about her coming back for S17 of American Ninja Warrior. We talk about how she got into the industry, naviating Hollywood, being a safe space, and more!

We head to Washington D.C. for this month's The Art of the Snack which takes us to A.Kitchen + Bar which serves Breakfast, Lunch, and Dinner! We found out about dishes that we should have our eye on, the ambiance, and upcoming events that will take place there that we should have in mind.

This month's Athleisure List comes from Nordic Strong which launched in Copenhagen and is now coming stateside first as a pop-up in Sag Harbor now through Labor Day and then as a permanent studio in Flatiron. We find out more about the creation of this fitness experience, their studios, and the classes offered. We also take you to Park Hyatt Marrakech to immerse yourself in a luxurious and restorative experience filled will wellness options and a phenomenal menu.

This month's 9PLAYLIST comes from popstar Sabrina Carpenter as she shares with us the songs on her playlist that she is listening to right now. Our 63MIX ROUTIN3S comes from The Bachelorette and Co-Founder of Saint Spritz, JoJo Fletcher as well as Team USA Olympic Beach Volleyballer Sara Hughes as they share what they enjoy having, doing and being Morning, Afternoon, and Night. This month’s THE 9LIST STORI3S comes from our cover star, Chef Esther Choi as well as Founder/Designer Lele Sadoughi of her namesake accessory brand.

Of course, we have a number of roundups that you can also check out from our must-haves to yours!

Read the MAY ISSUE #113.

COME AS YOU ARE | HOLLY GRAHAM

It's always fun when we attend events as we get the chance to see people and brands that we're aware of as well as those that are new to us! It's even better when you meet someone and do a quick IG search and realize that they're a badass! That's what we found out during Bar Convent Brooklyn at one of the events we attended when we met Bartender and founder of Tokyo Confidential, Holly Graham! She participated in a challenge where we enjoyed sampling her cocktails and we learned that her bar is in Tokyo! Fast forward to a few weeks ago and we reconnected. We wanted to know more about her mixology background, why she created Tokyo Confidential, and what we can expect when we want to have a great night out!

ATHLEISURE MAG: We had the pleasure to watch you rock it during Bar Convent Brooklyn in the battle of gin and bourbon at Hawksmoor which is how we became aware of Tokyo Confidential! Tell us about the founders of Tokyo Confidential and about their background, where they trained etc prior to coming to Tokyo Confidential.

HOLLY GRAHAM: Glad you were able to make it down for that event - definitely a fun one! Before Tokyo Confidential, which is my first bar concept, I had worked in all different facets of the industry. I’ve worked in hospitality on and off throughout my life, starting off running plates in a London greasy spoon aged 13 and bartending while at university. I started really getting into the spirits and cocktail world when I took the role of Food and Drink Editor at Time Out Hong Kong. As I discovered more about the industry through my writing, I realized how much more I could learn by stepping behind the bar and started working at The Old Man Hong Kong which took the number one spot on Asia’s 50 Best Bars 2019. I then went on to serve as Managing Editor of DRINK Magazine, Asia's leading bar industry platform, and wrote a book called Cocktails of Asia, which shares the recipes, stories and history behind the cocktails, bars and people that define the region.

I’ve always prided myself on being a well-rounded cocktail and spirits expert, and currently sit on the Spirited Awards committee for Tales of the Cocktail, and previously served on Tales’ education committee for four years, as well as judging several renowned spirit and cocktail competitions.

AM: What led to the creation of Tokyo Confidential and when did it open?

HG: While I was still living in Hong Kong, I was approached by my now business partner about the possibility of opening a bar in Tokyo and I jumped at the opportunity. I was raised on classic Godzilla movies and have travelled to Japan a fair bit over the last decade, so I’ve really fallen in love with the country and was excited for the opportunity to really immerse myself in the scene here. We officially opened in October 2023.

AM: What is the meaning behind the name?

HG: The name was mostly inspired by Tokyo Tower, the iconic landmark on full display from the bar’s balcony and rooftop space, which has served as a beacon of communication for the city. It just came to me in a eureka moment and stuck. We were discussing the idea of wanting to be unlike the quieter style of Japanese cocktail bar and wanting to lean into a more hedonistic, convivial space. This evoked the idea of people being their true selves when they’re in our bar and a “what happens at Tokyo Confidential stays at Tokyo Confidential” atmosphere, so the name just felt fitting. We wanted to offer somewhere people could feel safe and comfortable to connect and communicate with old friends, new friends and our team. Our tagline is pull up, fess up, a nod to the idea that guests can share their secrets and let loose without worries about the outside world.

AM: You have been recognized as well as won awards! What are you the most proud of?

HG: Every single award we have won and will potentially win is equally important. I’m proud of all of them because they’re a testament to the team’s hard work and dedication to hospitality. Sometimes it’s really hard to see the wood from the trees when you’re in the thick of it, and these moments are beacons that light the way, especially in darker times when you question if it’s worth it.

AM: What is the ambiance of Tokyo Confidential?

HG: As mentioned before, “what happens at Tokyo Confidential stays at Tokyo Confidential” is what we’re going for. We’re a bit louder and rowdier than your average cocktail bar in Tokyo, but we still keep the vibes immaculate while having fun. We’ve always strived to create the atmosphere of a house party – that intimate but casual feeling with a very eclectic playlist. Most importantly, we’re friendly and welcoming to all people from all walks of life. Come as you are.

AM: Tell us about the space as it seems cozy and you have an amazing view and outdoor space as well!

HG: I always say that Tokyo Confidential would have been exactly the same whether it was in a basement or without our view. This isn’t to do our view a disservice, but it isn’t what we’re hinging our bets on. My business partner had already found the space and we’re very grateful that we have this bonus bolt of commanding orange and white which is without a doubt the most iconic structure in Tokyo, but the interior would’ve worked anywhere, and that’s what’s important. We often call ourselves a “house of high contrast” - the aesthetics of our interior space are traditionally Japanese with sleek wood, punctuated with pops of colour and character through art and other trinkets such as my personal lucky cat collection. Our most striking feature is our reverse horseshoe shaped bar top, which invites communication by having no barriers and allowing guests to sit either side and alongside each other, while remaining eye level with the bar station, allowing them to watch the bartenders at work. We wanted to remove that feeling of a barrier between staff and the guests and this shape allows that, channelling energy to the main bar station. The bar is also cut from 300 year old reclaimed Tori gate wood, which just gives the space a warm energy, contrasted with downright silly shit, like our custom made giant Godzilla drink dispenser.

AM: We love Tokyo and have had a few fun nights out there - what district is it in?

HG: TC is in Azabujuban, and the Azabu neighbourhood itself has some fantastic spots like Bar Qwang, Ferri’s and El Fujiyama, and very close to Roppongi which is popular for a night out. It’s a good mix of residential and commercial with shops, restaurants and bars.

AM: If we were coming over with friends, what are 3 cocktails that you suggest?

HG: Sayonara Mr Spalding – a spicy strawberry boulevardier served out of a 3D printed baseball for the taste and theatre of the presentation. The Glizztini is another sure-fire win for presentation and amazing taste – we actually made a Martini taste like a hotdog and I may be biassed but it’s VERY good. The Katsuo Isono is a must for its refreshing profile and a blend of some great Japanese ingredients.

AM: Can you tell us about your sake and beer selections?

HG: Beer isn’t a big focus of ours, however my head bartender Waka and I are currently working with a brewery to create our own sake blend and will be installing sake dispensers with custom sake cups in the venue later in the year. We’re also selecting a few other sakes from the brewery so will definitely be expanding our collection.

AM: In terms of pairing a drink with a few bites, what are 3 dishes that you suggest that we can share?

HG: Well we serve hotdogs and have a hot dog inspired Martini dubbed the Glizztini so that’s a match made in heaven. Also our addictive popcorn pairs perfectly with our other food inspired cocktail Karagarita – a fried chicken flavoured Margarita twist.

AM: As the holiday season will be upon us, are there any events that we should know about - especially NYE?

HG: We’ll be throwing our first Halloween party “Dead Disco” on 31st October with disco tunes and Waka’s tattoo artist friend painting faces for the occasion. On November 14th we’ll be celebrating our one year anniversary with our dear friend Lorenzo Antinori of Bar Leone, who recently smashed records by being the first ever bar in the history of 50 Best Bars to debut at number one, where they took the top spot on Asia’s 50 Best Bars 2024. We’ll be doing a full takeover with Leone food, tunes, vibes…everything. As for NYE, last year we’d only been open just under 3 months so kept it casual; house party vibes, pulled the chairs out, free flow in solo cups and disco tunes (again, we love a bit of disco for special events!) so will probably keep it casual and come as you are!

IG @hollygrahamdrinks

@tokyoconfidentialbar

PHOTOGRAPHY CREDITS | Tokyo Confidential

Read the OCT ISSUE #106 of Athleisure Mag and see COME AS YOU ARE | Holly Graham in mag.

BCB 2024

On Jun 10th to Jun 11th, the Athleisure Mag team had the pleasure of spending 2 days in Brooklyn to enjoy Bar Convent Brooklyn which included hitting the tradeshow floor of this industry event in order to our tried and true brands as well as new brands. It's also an amazing time to meet up with others from the spirit and hospitality industries whether you're onsite or a number of events that took place during the day and night. Although it would be impossible to give you a play-by-play of all of the things that we took part in, we did want to highlight moments and brands that we engaged with during this show in addition to what you may have seen on our IG @AthleisureMag. If you want to know more about the backstory of this show, why it was created, its aims and more, we suggest that you revisit our interview in the MAY ISSUE #101 with Jackie Williams the VP of Events at BCB!

The night before the official kickoff event, we headed to Hawksmoor, a noted steakhouse to take part in the Martini (Fords Gin) X Manhattan (Woodford Reserve) event which allowed guests to enjoy drinks that were created by mixologists from the restaurant as well as noted guest bartenders Holly Graham of Tokyo Confidential and Ramsey Musk of Accomplice Bar. In the battle between gin and bourbon, everyone wins and there were great oysters to keep the vibe going and to prepare us for the next 2 days of drinks!

On the first day of the show, it was all about learning the lay of the land as this show was at Industry City and takes up a number of buildings as well as courtyards which allows you to have a lot of options whether you're sitting and taking a break or just want to have a moment. It's always fun to see how brands like Hendrick's Gin and Campari create amazing spaces that really show you their brand while also having the ability to meet new brands that are navigating the space. We enjoyed Juliette Peach Liqueur which was a refreshing sip that could be enjoyed alone, but was even better when it was paired with champagne to give it a bubbly feel. On a hot day, this is something that is simple to make and easy to drink while looking elegant!

This year, there were a number of Mezcals and Tequilas to enjoy! We spent some time with the team at Cierto and sampled their range of tequilas. We were initially drawn into their faceted shaped bottles which reminded us of a diamond, but their Blanco was incredibly smooth and one that we will enjoy sipping for quite some time (along with their full line of tequilas). It's always worth trying something completely new and realizing that it must have a place on your bar cart!

We were feeling the speakeasy vibes of Templeton Midnight Rye Whiskey as we loved hearing about its history and in addition to sampling it, we were excited to have our bottle engraved which is another flex that you can enjoy as you build your bar cart or bar top depending on how you store your favorites.

We spent a large part of the day at the show and our list could go on when it comes to what we sampled, but this show is also great as there are additional events that take place throughout Brooklyn as well as in Manhattan. We made 2 stops, the first was iichiko's Summer Party at Bar Goto Niban. This event allowed us to head to this super cute and intimate bar and to enjoy shochu cocktails that were paried with Japanese bites! In addition, there was shaved ice (literally looked like cotton candy) that also had shochu in it from Kuramoto Ice. This was offered at their booth at the show; however, we hadn't seen it and made a note to swing by the next day, but were pleased to be able to try it in this setting.

We walked about 10mins away and found ourselves at Leyenda bar which had Diplomático Rum being served as well as tacos and other tasty bites. We enjoyed hanging out here at this James Beard nominated bar which is co-owned by Julie Reiner and Ivy Mix. It was a fun night and although we could have stayed awhile longer, we wanted to make our way back into the city for Industry Icons at Great Jones Distilling Co which is the first distillery since Prohibition. With guest bartenders making phenomenal drinks, the ability to see this beautiful space with a stunning bar as well as great bites, it was a mix between a low key meets vibrant night to prepare us for the next day of events that we would participate in.

It's worth noting that for this year's show we liked the food trucks that were available which was definitely a great way to keep your energy up and STUF'D had the perfect combo of fries and a rib eye sandwhich which was much needed and enjoyed in the courtyard.

On the second and last day of this show, the goal was to continue to sample brands throughout the space as well as to connect with those that we had made appointments with. Our appointment and Guided Tasting with Silent Pool Gin was an immersive experience to learn about the English town that makes the gin; why its location makes the gin; what it is; and being able to learn how the different components come together for a well balanced drink!

One of the our favorite parts of the day was to step into a session with Jaime Salas Proximo Spirits Head of Advocacy Agave. We had a deep dive into Cristalino Tequilas (one of them being a Mezcal which was an added treat). This sampling seminar was a great opportunity to be able to get to know more about each of the 8 tequilas that were being shared from the portfolio, to learn more about the terroir, and to train our paletes so that we could identify what tasting notes were involved. We have had the pleasure of talking tequila with Jaime so we knew it would be a great and thoughtful session. We also had the opportunity to swing by their booth prior to this tasting in order to get a preview of what we would be enjoying at the Liquid Lounge!

Overall, the 2 days, the booths, and the parties/events really allowed you to connect next with this diverse community through sips whether you were focused on vodka, gin, mezcal, whiskeys, rum, canned spirits, innovations in non-alcoholic offerings and more!

The ability to learn and sip at your own pace and to be able to share your passion and knowledge with other enthusiasts across the industry is always a good time! With our last sips on the way out, it was everything that we expected it to be and of course, we're already excited for getting ready for next year as you know it'll involve a number of our favorite brands that may or may not be presenting a new product; the opportunity to try various cocktails and to chat with those brands about the beverages; and of course seeing things that are new to you or are completely brand new to the market!

IG @barconventbrooklyn

PHOTO CREDITS | Bar Convent Brooklyn

Read the JUN ISSUE #102 of Athleisure Mag and see BCB 2024 in mag.

PRE-COVERAGE BAR CONVENT BROOKLYN

We go to a number of events throughout the year that involve an array of product and brand launches. It's always great to see what is coming out and those that are involved behind those brands. Bar Convent Brooklyn is in its 6th year and is for the industry professionals from bar and restaurant owners, mixologists, educators, and more to come together. We have the opportunity to to meet brands new and old as well as to try brands. Whether you're hitting the show floor, the Main Stages for education, parties, and more this event really does celebrate the community and you leave wuth a bigger understanding of spirits as well as seeing trends that you'll notice when you're at your favorite spot.

We wanted to sit down to find out more about this event, why it's located in Brooklyn, what it takes to put on this 2 Day event that takes place June 11th and 12th at Industry City and more. We talked with event industry veteran, Jackie Willuams, Event Vice President of RX (the organization that puts on trade events of this nature) to have these questions and more answered!

ATHLEISURE MAG: It’s always great to go to industry events and there are some that we have gone to that we have seen it from its debut season forward! When BCB launched in 2018, we headed to Greenpoint to check out the vendors, programming, education, and parties that took place and then we came back again in that neighborhood in 2019. Now in it’s 6th year, we’re looking forward to attending again in Industry City. So it’s amazing to see how it’s progressed over the 6 years that it has been in existence!

JACKIE WILLIAMS: Yeah, it’s pretty crazy! The fact that it has been 6 years and yet it’s only been 6 years, it’s just you blink and it’s gone!

AM: Before we delve into talking about BCB and this year’s events, I’d love to know about your background and how you came into BCB.

JW: For sure! How did I come to BCB? Well, I’ve worked in the tradeshow world for 18 years. I have been at RX for just over 15 years. I started out in Marketing, I have worked at a ton of our events from jewelry to security, to publishing, and then I ran marketing for all of our consumer events for awhile. And then, when the opportunity came up for BCB, I said, yes sign me up! I was running a different event at the time and the event I was running was the exact same dates as BCB so I would see the pictures online and I was in Manhattan and BCB was in Greenpoint at that time and I was like, man, I want to be able to check that out! I think that this will be my year 4 of running it in Brooklyn and I said, yes absolutely! This is amazing and I was so excited to be part of it. Since then, it has been such a good old time in trying to do a groovy event and keep growing to support the industry. It has been amazing.

AM: We love hearing that story and hearing about your time with RX. We’ve been from the fashion and accessories side attending the JCK shows for as long as I can remember!

JW: Oh yeah! I used to work on the JCK portfolio for a little while.

It’s such a small world in terms of how it all just comes together and is full circle. I used to help out with Agenda and a couple of the other events that we did.

AM: You’re known as someone who does these large scale events. What is your role as an Events Vice President as I know you must have 80 hands going!

JW: I have a lot going on. As the Events Vice President, I do a little bit of everything. I oversee the strategy down to the execution I do have a large team and they are excellent at what they do, right? We have a Registration Manager, a couple of Operation Managers, a Marketing team, and it’s about keeping it together and organized and being able to function as a well run machine. So there is a lot going on and there is a lot going on in my brain at all times. My notebooks are always constantly full. It’s a little bit of everything that I touch.

AM: We can only imagine.

What is an average week like in terms of getting this event together. What is it like when you’re a year out planning the next event, what’s in that month, and what’s that week of life?

JW: Yeah, so – one of the things that I love about doing events is that we don't do the same thing everyday and we don’t do the same thing every week which kind of makes it exciting!

So we actually start more than a year before the next event.

AM: Really?

JW: Yeah, so right now, we’re pretty far down on the logistical side of 2025, we have our dates, we’re finalizing our floorplan, setting up our systems so we’re ready to sell booth space for 2025. We’re working on what our event creative for ’25 is going to look like and we’re zhuzhing it up for what it’s going to look like then.

Immediately following the event is when we get into strategy. We’re looking at the post event surveys that we sent out, doing group conversations with our vendors and our partners, and internally we talk about what we can improve upon. We talk about what went well and we always want to continue to do what we went well on. We also look at where we fell short. How can we come together collectively and make the event better? Whether the registration line was too long and we needed to add more tables – we need to increase our registration space or if people want to see more food offerings – how can we get some more food trucks into the mix? Those kinds of things, every single survey, I read every single word of it. So do a lot of the other members of our team as well. So that year out, we’re looking at diving in to see how we can improve on those things. We continue that as we start selling, hitting the road and talking to customers.

I would say at 4 months out, that’s when things get really crazy! That’s because that is when registration is opening and we’re trying to get all of the logistics for the exhibitor manual, move in time, compliance information, the Certificate of Insurance they need. At this point, it's about finalizing all of the education.

As we get closer, it’s about answering all of the questions whether it’s a customer or someone internal coming up with new ideas or experiences. Right now we’re about a month out and I don’t really sleep much at this point! I just want to be there for our customers and the ramp up to the event and to support our internal team. At this point, I’m just trying to get through all of those emails and phone calls.

A week out, we get to the event and we start building it up from laying down the turf, marking the floorplan, building the registration tent, working with our General Contractor on when we will accept freight, when the floral goes out – our production schedule is an Event Planner’s dream. It’s long, color coordinated, very detailed, but I have an amazing team to help and they are the ones that really deserve all of the credit for their hard work.

AM: Wow it’s intense!

Why was this show created and what was the decision to have it in Brooklyn?

JW: BCB started in Berlin many years ago and it was very small and a couple of bartenders and brands got together and Bar Convent Berlin has really grown to be the largest international beverage event which is amazing. If you haven’ gone, I suggest you do!

AM: It has been on our list.

JW: It’s a very impressive event! So we brought BCB to Brooklyn in 2018. We were working with our counterparts in Berlin to see if this made sense. Do people want this? We had those conversations with our brands and the exhibitors. We spent a lot of time talking with bartenders, owners, influencers, and navigated the landscape of the bar and bev scene in the US. Brooklyn felt like a natural fit, right? NY is an easy place to get to in terms of the States and globally as well. The heart and soul of Brooklyn, the creativity and the culture that is Brooklyn made it make sense for it to be in Brooklyn. So that's where it landed. We were at the Brooklyn Expo Center in 2018 to 2021 which was our last event there and then we moved to Industry City in 2022 and this was just an amazing place! We have been able to grow and connect with the folks that have their businesses there and it’s been a cool vibe!

AM: We’re excited as attending the first 2 years left such an amazing impression. So we can’t wait to check it out this year!

Last Dec, we did an interview with Lynnette Marrero who we know is your Head Educator at BCB.

JW: Oh I love Lynnette! She is amazing!

AM: It was so exciting to be able to talk with her as she’s such an OG in the space and we talked about a number of the places she worked at which was a bit of nostalgia for us as we were going to those spots so it’s interesting how things happen within a period of time.

In her interview in addition to other projects she is involved in, she really drove home the education component of BCB. What are the different things that take place that attendees should be aware of?

JW: For education, we have 4 different stages and they run all day, both days of the event. Our Main Stage is curated by our Education Committee which Lynnette is our Head of Communication, there are 14 sessions on our Main Stage over the course of the 2 days. 13 of them come with your badge and are free and is first-come-first-serve. The 14th one focuses on leadership and that is our Lunch & Learn. That happens on Wed, Alison Anne is hosting that session and it is a separately paid ticket. With that comes access to the session, lunch, as well as gift bags. So we’re really excited to introduce that this year.

We then have 2 other stages called our Liquid Lounges. These are really our brand stages where our brands get up and speak on different topics. But it allows our visitors to have an opportunity to sample. So as XY exhibitor is up there talking about their product, you will get a sample of up to 6 products that you can taste, smell, and see as they’re speaking. So it’s like being able to put liquid to lips during the education. Our last stage is Park Street University which our partners at Park Street, they curate it, they run it, and that stage is located in Building 8 on the 2nd floor and again it runs both days and those sessions are really geared towards the brands, exhibitors, and marketing. So that’s awesome in terms of education.

But we do have other activations that are going on throughout the course of the 2 days. William Grant and Sons is sponsoring our Opening Night Party on Tues night. We have our Welcome Cocktails so as soon as you walk in, Zamora Brand is sponsoring that so that’s the first opportunity once you get through registration. We have our courtyard bars and our new bar on 34th Street. For the 1st time we are also doing an event from 5-7 on Tues that will be located on 34th Street and it’s the BCB Street Party so we will have some live music. There will be some entertainment and an opportunity to sample, mingle, and network with other visitors on Tues.

AM: That is exciting and what a full calendar over those 2 days!

What are 3 events that you’re excited about or 3 events taking place over the 2 days that we should highlight?

JW: So I’m really excited for the Street Party! I think that it’s going to be really cool and different. Who doesn’t love live music and this event will be on Tues from 5-7 and it will feature music and lawn games and a variety of other entertainment! But it’s really about the connections and being able to network.

We have also added the Writer’s Block for the 2024 event. So we will feature 15 or so writer’s over the course of the 2 days and this will be happening in Building 8 on the 2nd floor as well. This will be a unique platform for industry writers to showcase and promote their latest publications as well as to engage with the visitors and to be able to meet and greet, sign and sell their books. It is just a dedicated space to offer an additional experience to the authors and the visitors.

I’m really excited for Alison Anne’s session and I hope that I can make that one as the topic seems amazing! It will be apropos to many of our visitors!

But one of my favorite things is just to be on that show floor! I love being able to see those brands that we know and love to see what their booth is going to look like and what the products will be. I also want to see the new brands and the new launches that are coming out. There are some new products that will be debuting at BCB this year and I am really excited for those! We do have an area called the Emerging Brands Pavilion. It’s an area of 27 brands and they are really first time exhibitors to BCB and they’re new and up and coming. It’s an amazing little area to sample and talk with these brand owners.

AM: That’s one of the best parts is to sample a brand that is starting out! I think it was in 2019, there was a gin brand that was based in Japan and it was a matcha gin. It tasted phenomenal and we got to speak with the owners and I was blown away to be able to learn about them as well as to our favorites that we have enjoyed for years. It’s also fun to see something launch somewhere and then to see it over the next few years in terms of how they have grown.

What are the challenges for you guys in putting on this kind of an event?

JW: There is always a logistical hurdle that we need to find a solution for. Another hurdle is that we always want to do better. We want to put an event together where people have success. We want to do the best that we can for each of those brands. Making sure that we’re communicating things in the best way that we can in the right way so that we can get folks to understand everything that we have going on and that they can get the most out of it. We want them to keep coming back and to continue to foster those connections that they have made. We’re always thinking about how we as BCB can continue assisting in making sure that they feel that they are able to make those connections whether that’s their individual brand or the large scale brand that they work for.

AM: For a brand that has never participated, how do they go about being part of BCB in the future as an exhibitor? Is there a qualification process?

JW: Every part of BCB is qualified. So we actually make sure that all of our visitors are part of the Bar and Beverage community. So we look at every single individual to make sure that they are coming and are a good fit for the event as well as the exhibitors naturally. The best thing to do is to use the form on our site that focuses on those interested in exhibiting. Someone from our Sales Team will get that and follow up with a few conversations. There is a form to fill out after those conversations. I’m also very available and my contact information is at the top of the website and I answer every email that I get so I’m happy to direct them to the right place. But they can come to our website to begin those conversations with us.

AM: BCB takes place over the 2 days, but are there things that you do throughout the year that is not just the tradeshow component?

JW: We go see our customers and we participate at the other BCB’s – there’s Berlin, São Paulo, and Singapore – there are 4 of us. So we do that and we can always pop up in other locations whether that at another event, someone’s office, or a bar!

IG @barconventbrooklyn

PHOTOGRAPHY CREDITS | Bar Convent Brooklyn

Read the MAY ISSUE #102 of Athleisure Mag and see Pre-Coverage Bar Convent Brooklyn in mag.

ATHLEISURE MAG ISSUE #101 | CURTISS COOK

In this month’s issue, our front and back cover story is with Showtime star of The Chi, Curtiss Cook. We sat down with him to talk about his approach to acting and how he connects to his characters, the success of The Chi, the importance of mental health and why it is important to him, as well as upcoming projects. We also enjoyed spending time with him in Chelsea at Selina Chelsea Hotel as we shot his cover at Creatures at Selina Rooftop and Music For A While listening lounge with key menswear looks for your next outing.

Earlier this month, we headed to Lifetime Fitness for the unveiling of their 7 Pickleball courts as well as to see legendary 8X Grand Slam Winner and 60 ATP Tour wins, Andre Agassi. We enjoyed a fireside chat with him as well as the founder of Lifetime Fitness, Bahram Akradi. We enjoyed hearing him talk about playing as a tennis star and how he has transitioned to enjoying pickleball. In addition, we were able to watch him as well as fellow pickleball stars Anna Bright, Tyson McGuffin, Collin Johns, and Ben Johns play in a series of exhibition games.

This month, we also caught up with 2x Team USA Swimming Medalist Lydia Jacoby ahead of the Summer Games in Paris to talk about her sport, swimming for the University of Texas at Austin, what her average week of training is like, and what the weeks ahead look like as Paris 2024 approaches. .

We enjoyed Season 1 of Outer Range and with Season 2 available on Prime Video, we enjoyed talking with Showrunner and Executive Producer Charles Murray to talk about how he was drawn to storytelling and why he enjoys doing it. We also talk about how he came to this neo-western and the power of secrets. We also connected with actors Tamara Podemski and Isabel Arraiza in this series to find out about their characters from Season 1 and what we can expect from Season 2.

Part of a story and its characters coming together takes place in its costume direction as it says a number of elements that are not necessarily in the script, but round out the picture! Costume Designer Allyson Fanger has been storytelling through costumes in films and television from Wild Things, 10 Things I Hate About You to Grace & Frankie, Shrinking, Apples Never Fall, etc. We caught up with her to find out how she got into the industry, her journey, how she approaches her craft, the difference between styling and costume design, and upcoming projects. 

We're back for our 7th year as Media Sponsors for PRIDE NYC which takes place throughout the month of June here in NYC. In advance of this, we wanted to share what you can look forward to this year in our pre-coverage and next month we will have more details on events that we attended.

Bar Convent Brooklyn takes place next month Jun 11- 12 as it's a time for those in the bar/beverage, and hospitality industry to come together to meet new spirit brands and sample launches as well. Ahead of us attending the trade show as well as related events, we wanted to connected with the Event Vice President, Jackie Williams to find out how this event came to be, an overview of its 6 years, and what we can expect this year for attendees and exhibitors in Industry City, Brooklyn. Next month, we'll share our thoughts on what we saw and enjoyed so that you can keep an eye out for new brands and launches.

In an already busy June ahead, Governors Ball will return to Flushing Meadows on Jun 7 - 9! We give an overview on what you can expect and what we look forward to as this music festival kicks off the summer season. Next month, we'll share what we saw and who we interviewed in our JUN ISSUE #102.

This month's The Art of the Snack comes from Heritage Grand Bakery, Heritage Grand and Restaurant and Pizza Bar in Bryant Park. We wanted to know more about this eatery that allows you to have a number of options to go if you're ordering from the bakery for breakfast and lunch and bites in between. We also liked knowing more about the restaurant that serves breakfast, lunch, dinner, and is a great happy hour spot.

This month's Athleisure List comes from The Thinking Traveller, luxury rentals villas in Italy and Greece that are perfect for you to truly enjoy your family with the ability to include premium add-ons to personalize your stay. We also have Hot Bones a Detroit wellness studio that has hot yoga as well as pilates! They are also known for their bone broth that guests can enjoy as well for a full holistic approach. 

This month’s 9PLAYLIST comes from EDM group Swedish House Mafia and VASSY. This month we have our 9PLAYLIST MULTI from our cover star, Curtiss Cook who shares songs, books and podcasts/TV/films that he is enjoying. Our 9LIST STORI3S comes from Costume Designer Allyson Fanger who shares her must-haves in beauty, style, and fitness. Our 63MIX ROUTIN3S comes from 2X Team USA Swimming Olympian Lydia Jacoby and actor, Joey Lawrence. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef David Seigal of The Lobster Place, Chef Seadon Shouse of Halifax W Hoboken, and Chef David Rose.

Read the MAY ISSUE #101 of Athleisure Mag.

POWER OF THE SIP | LYNNETTE MARRERO

We always like talking about culinary history as we have shared over the course of our 96 issues, and cocktail/nightlife history is also interesting as the two go hand in hand! We sat down with Lynette Marrero, a mixologist and educator who shares more about the industry with us, and sets the scene for craft cocktails and what it was like in the early 2000's when we were just getting to know some of the city's favorite bartenders and restaurants. In addition, we talk about where she worked as well as being a Partner/Chief Mixologist at Delola, Jennifer Lopez's ready to drink brand. We talk about creating it during the pandemic along with launching the brand to an array of markets as well as how we can truly enjoy it. We also talk about her background as an educator and how she is using her knowledge and passion in order to create a community of bartenders.

ATHLEISURE MAG: When did you realize that you wanted to be a mixologist?

LYNETTE MARRERO: Well, I mean that started, I think during that transitional period for everyone. I was very reluctant to even get into hospitality initially. Mostly, because I didn’t want to be the cliché actor/waiter, because I was pursuing Broadway and all of that and I just thought, I can’t do that. I can’t be that person. It was definitely at the beginning of the cocktail boom where this wasn’t realized as a real industry yet! People were like, “what else do you do?” That was always the question. I was very reluctant to get in. I had been working at offices, I had been temping with everyone that I had went to college with and things like that.

Then, 9/11 happened and I thought, “well, I’m never going to go into an office again.” So I realized that I should figure out what this hospitality thing is. I was actually away doing a pre-Broadway show in California, and I came back to NY and I went to this wine bar on Clinton St. I talked my way in with just some basic answers I said, “I think that I can figure this out,” fudged my resume, got my job, and luckily in that space, I met some really incredible people who now would ultimately be big hospitality folks!

Michael Chernow of Seamore’s Group, he was one of the bartenders there, my friend Noel Cruz who was part of the Maharlika and Jeepney as well as Ichicoro Ramen. These are all of the people that I met and these were just the people that were doing our thing and Wylie Dufresne was opening the first WD-50 on the block and him and his dad Dewey would come in all of the time. So I started meeting all of these incredible people who were doing interesting things.

Then I switched into doing classic cocktails. There was a cocktail bar across town that was like a cigar lounge and so still, all the drinks that we were making were like Lime Key Lime Pie Martinis and the Godiva Chocolate, Black Chocolate Martinis or the White Chocolate Martini like 50/50. So it was such a moment and a time, but again, what I loved about it was, it was a predominantly women staff and there was a lot of camaraderie with the women that I was working with. We had really great regulars. It was about building community which is what I was really attracted to. So my friend Amber who was there, who was one of the bartenders, she started teaching me every so often, because I was a cocktail server, she would say, “let’s learn some drinks.” She started teaching me all of the classic dive bar drinks. Alabama Slammer and all of those different ones and I thought, “ok I will learn all of these things.” We would close Thursday nights and we went across town and there was a new bar that opened and that was the Flatiron Lounge and I remember walking in and at that time, it was Julie Reiner, herself bartending, her wife Susan Federoff who is still her business partner, and another woman, Michelle Connolly. I was like, “who are these women that are owning this space and owning this bar?” Walking into that bar that was very much of that time, that was a very 1920’s art deco space and then getting cocktails that were really made with fresh juice. And if they were a special color, it was because it was a fresh passion fruit juice and I was really intrigued by that and it really brought me to this place where I knew that there was a quality shift in the change. So I stalked them for about a year for a job, I went off and did a show, did a couple more shows, got married, and then a year later, I came back and I finally got a job there working for Julia. I started again as a cocktail server and this was another place where I started working with people who would be the super stars of today.

Phil Ward was working behind the bar. Katie Stipe creator of The Siesta, Toby Maloney – these were the people that I was able to work with and I could see that everyone has such a beautiful pride for what they were making. I started learning the drinks because we would have a flight of the day and it would all be based on classic cocktails in a theme. So, every day, I had to learn something new. I would ask questions. I knew I wanted to sell this and I needed to know all of the answers, I wanted to know what was going on, why they're were built that way, and so after some time, Toby and Phil thought that I would be a good bartender and that they should start training me. I finally got behind the bar and I loved it. I never turned back and I really loved how I felt that it was a show behind the bar. You were able to have this wonderful moment of connecting with people and giving them something that they’re asking for, a dealer’s choice and just talking through the menu and offering them a new experience. It was so much about really foraging a path where we would say all the time that, we’d tell them that if they didn’t like it, they can have something else. That was a really wonderful way of being able to create that trust in folks.

From there, I started working in restaurant bars so I worked at Freeman’s an iconic gastropub bar. Toby was also working there and he suggested that I should come there too! It was high volume, but it was cocktails. I started working there and I loved it! For me, it was an interesting place of finding where cocktails and food meet. It was really about understanding that dynamic which was what would propel me to where most of my career would be at. After that, I did some brand ambassador jobs for 2 years, I went back to consulting, but I was doing cocktail bars, and then I really found my footing around restaurant bar scene which was really where I felt that I had the most impact because we have a lot of new people coming in that go into restaurants, for different reasons. So it was a different recruitment of folks to the craft cocktail scene. But it was also about thinking about how the food it and I learned a lot from chefs on how to develop flavors, to extract flavors, different combinations – so I think that that whole path really brought me to where I was going to be going and have this crazy career that is fun, dynamic, and interesting.

AM: I remember when Freeman’s first opened! I want to say that I was there the second or the third week. The merge of food and beverage was really the first place that I truly learned about this dance that happens between the interplay of the two! Even though in the beginning it was incredibly difficult to get in there, I was there at least once a month. Just the play on the flavors.

So in prep for this interview and hearing about your background, the brands that you have worked with, which have been amazing, as a mixologist, you have also held the role as an educator, can you tell us what this is in the world of mixology?

LM: Absolutely! I think that what’s great to your point, is that we were all kind of figuring this out together. We were finding all of the old dusty books and people like Dave Wondrich were decoding it for us and Gary "Gaz" Regan (1001 Mixed Drinks and Everything You Need to Know, The Book of Bourbon and Other Fine American Whiskeys, The Joy of Mixology) and Dale would be showing us these techniques. There was a lot of nuance that you had to think about. So not just where these cocktails started, where they began, and the interpretation with the ingredients that we have now. Like Claret wine is not something that we typically use, so if you’re going to do a NY Sour, you’re going to have to think about what that wine style is and that education started by going down to Tales of the Cocktail and doing a lot of classes that were based on technique or history of drinks. So I think it can really run the range from that. I think that that was the ground – how do we get everyone to want to adapt and care about these little ingredients, mixers, and fresh juice and why? So a lot of that education then was technique driven.

As the years have evolved, I get into specific categories of spirits and the ranges. So I spend a lot of time with Rum education and doing a lot of that and training with Lorena Vásquez from Zacapa Rum who is the Master Blender. Getting those details, asking questions, learning about the fermentation and all of that. That process is so important when you’re talking about ingredients, beverages, and knowing where they come from as well as knowing why they are the way they are.

And you know, leaning into where Speed Rack grew, it was more so about getting into conversations about really the culture of hospitality. Educating on DEI and how to make an inclusive environment and if you are someone out there who is trying to recruit more women in your space, why are they not coming to you? Here are the key markers, here’s how you support and sustain diversity, and not just tokenism. That’s where a lot of the conversations are right now, I think.

Of course, I love doing classes on pairing drinks with food as there is so much indepth conversation on that! I read books like Zero: A New Approach To Non-Alcoholic Drinks from Chef Grant Achatz and it really changes my framing and mind when I’m doing cocktails with spirit, low-proof, or no-proof, there’s just this thought process about how flavors and beverages pair. I really enjoy getting more deeply involved with that.

AM: Tell me about your brand, Drinks at 6.

LM: So Drinks at 6 is the company that I call my consulting company. I don’t know if you ever saw Breakfast at Tiffany’s.

AM: Of course!

LM: So, the card that she sends the gentleman caller says, “Drinks at 6.” So to me, it’s like that wild party in that house is like the ultimate house party. It’s wacky and crazy and everyone is having martinis. For me, it was the epitome of what having fun is. Taking the seriousness out of craft cocktails and making it more approachable and fun. Initially, I started that company to elevate things like catering at different weddings and things that now are way more common. I was really thinking about how do we change what this thing is. We don’t want it to be stodgy, it doesn’t have to be an old 1880’s replica bar, but it’s something like being able to invite your friends so that they can come over. So I think that that turned me into this person. I love entertaining. That’s why when I look at something like developing Delola, it’s another way of being able to democratize cocktails. It’s about putting it in that bottle and making it delicious and there’s a way to do that right. We don’t have to be all pretentious about it, like how dare we? But there is a way to bring people in with a beautiful package and a great thought process that I think is where we want to be and it’s about that simplicity of having that, a great party, entertainment and making it hospitable for everybody.

AM: Who have been some of the brands that you have worked with under that umbrella?

LM: I mean, I did a ton of work under Diageo for a long period of time, working with Zacapa Rum, but also brands would bring me on to develop some strategy for them. But I really took it on with my restaurant bar consulting so you know, the Mama Group I was there for about 6.5 years working with Chef Eric – it’s run the list of folks that I’ve worked with. I think that a lot of that exposure and access led to things like being recruited for MasterClass.com. Having that opportunity to again be let into people’s houses and rooms via an online medium. It's great to teach people how to break down and demystify building cocktails and building drinks and making it approachable even if you’re making them super fancy – there’s a way to talk about them.

AM: Tell me about Delola and how this came about. I had heard about it for about a year or so and I had actually seen it in person and the Food Network NYC Wine Food Festival that happened a few weeks ago here in NY.

LM: Yup!

AM: We didn’t have a chance to get over there because we were in the thick of interviews. But you are a partner of this company, you’re the Chief Mixologist along with Jennifer Lopez. Tell us more about it.

LM: Yeah I mean, it’s pretty wild and it’s so great! I was just reflecting upon this with our team and to have an opportunity to be recognized and to have someone of such a caliber who says, “you’re an expert in your field and I want to recruit you to work with me on something and to actually give you credit for it!” I think that that’s what I love about it! It’s a building up of talent and a true respect for what I do and what my job and role is.

I had been doing some work with Ken Austin and Jenna Fagnan they do Teremana and have The Rock and during the pandemic, I had been doing some work with them to basically do Zoom Happy Hours and I was all over that!

They had been talking to Jennifer for quite some time about what kind of a product that she wanted to do and she told them that she wasn’t going to make a tequila, she wasn’t going to make a rum, she’s not a high proof spirits person and it’s not the style of the way that she likes to drink. She likes for everything to be balanced, she likes colorful, delicious, and fresh drinks. It’s the kinds of things that she sees when she's in Capri during the summer. She really wanted to create something that when she tells her trainer that she had it, it wouldn’t be an issue! So, there was nothing really in the market that satisfied that right? I mean, there's things in the market like hard seltzers that don’t have a ton of calories, but then they don’t have a full flavor right? It was about accomplishing a few tasks. I want to have the diet cake, but it still needs to taste like cake.

AM: True!

LM: Yeah, so that was kind of the idea and they kind of briefed me on the project. I made up a few prototypes at first. So it was about what the style of the drink was, the flavors that she wanted, and then they were sent so this was all during the pandemic, they went to Jennifer. She was really great. So it was like, here are 5 ideas and she’d come back saying what she liked, what she didn’t resonate with – she let me know that they were all delicious, but it didn’t fit with her. So that was great, the ultimate dealer’s choice. So I’d edit it back and refine it, she let me know what she liked, that she wanted to incorporate elderflower and I thought that was great and would be perfect for the Paloma. It was that great back and forth of that perfect moment of the best dealer’s choice. She’s so good at communicating what that vision is – which is incredible. The last thing that you want is for someone to come up to your bar and to tell you that they want something like this but not too sweet – but there’s zero direction. I mean it’s like please give me a direction that you want to go into. I mean there’s a whole range! With some people you have to ask 20,000 questions.

I love that her direction is always very clear and when I would her things and she landed on what she liked, it was about going to the process of taking that and working with our team to find the right botanicals and to replicate it. It’s very hard because you’re batching a drink in a bottle. It’s something that I do all the time in bars and restaurants, but it’s a lot more complicated when you want it to be on a shelf, in a store. Because we had such strict personal goals that were set by our founder, having those organic botanicals, making sure that we can get into places where wellness is really respected like Whole Foods – we knew we were not going to use artificial coloring and all of those different things. So it makes it a lot harder to make it stabilized. That was a really wonderful process to go through and to learn so much about building a beverage like this. Then of course, seeing it born into the world.

AM: The packaging is beautiful. I love the fact that it’s a beautiful bottle and I also love the ease of opening it with a twist off cap, but that it is presented in an elegant way. There has been a lot of care that has been brought together with something that is a ready to drink product, but it’s the confluence of those nice elements that come together. Just that alone must have been something that everyone on that team went back and forth on many times.

LM: I mean, listen, you can see that Jennifer has done some really beautiful entertainment things. She has a beautiful spread, she loves spending time with family, she has these beautiful tablescapes and it was really important that that was a bottle that sits on a table that looks presentational and that you can give it as a gift to somebody. To me, that is that democratization of craft cocktails. You can bring this bottle and it still has an elevated look that you can feel. It’s not a can that you open and that you have to finish. When you screw the top back on, it will stay bubbly for a few days and you can enjoy it that way. I find that all of those details are so important and Jennifer really wanted to put so much of her personal life into it. The colors are obviously inspired by Capri, but with our designers she made an homage to The Bronx Crest which is at the top of the bottle to always remember where her roots are. A lion and a lioness on the bottle because she's a Leo and so is Ben.

She wanted to have these little things so that when she held the bottle, she knew it was her and not anyone else. I think that that’s really great about standing up and putting your stamp on something.

There’s a real and true passion for what we’re doing as well as the company with those pillars and what we’re here to do. It’s about that presentational piece and it’s why we’re in glass and not in a can. We have the 375ml and the 750ml – it would be a lot easier with a can as there would be different shelving needs. I love that she is behind the vision and she is going to make it work and we will get everyone to understand what we are doing. I think that with her integrity and the way that she pushes through, you go boldly and you do what you feel. We’re making a strong statement on what Delola is and what we want it to be. We’re not backing down from that and it’s really great to have that kind of support and mission. It makes it a lot more clear.

AM: As a fashion stylist, I’m always about the aesthetics and my big thing is accessories, so when I’m looking at this bottle. A beauty product that has vanity appeal, this product has bar cart appeal. You don’t want to have an amazing beverage, but then have to hide the bottle because you know it looks janky.

LM: Yup!

AM: This one has a nice heft to it and so hearing all of the elements from it, I can see that there was a lot of care that was brought to what we have now. Then the fact that you can just pop it over ice and be done with it, that’s nice. I do love a nice cocktail and making one, but sometimes you just want to pour and sit after a long day.

LM: Absolutely! That’s why when you go to someone’s house to get together for a party, it’s just easy to bring the easy thing. We should have other choices as opposed to reverting to a wine. We should be able to have cocktails at any time.

I also love where the proof lies with the first range that we have. I think that’s a very comfortable range for bringing a lot of people in. It’s very mindful and it’s lower than a lot of wines, full flavored, that’s nice because of the occasions that you’re having it – with a full meal, an aperitivo hour, brunch – it really fits into a lot of different lifestyle moments.

AM: I enjoyed the L’Orange the other night while having Truffle Popcorn.

LM: Oh yeah! We’ve been doing a ton of charcuterie with it too. So it’s really great when you have all of those cheeses. I love moving into Paloma when you have seafood. It’s fresh and then having guacamole which is really beautiful. We have a really great recipe that Chef Grace Ramirez made for us which she actually put in some sliced apples and pomegranate seeds – really yummy! I think that with Bella Berry, she’s sort of a surprise. She’s the little punch. It doesn’t have a proxy cocktail. It’s its own cocktail. It has hibiscus, there’s berry, but a lot of it can lean towards – if you put fruit in it, a berry punch. Add cinnamon sticks and some of those flavors pop and it leans more to a sangria style cocktail or a full flavor punch cocktail. So I love playing with each one and I love that they are all so unique. The range stands as something where people are going to have their favorites, but we are going to have something for a range of folks.

AM: It’s great that it is in that better for you category. Can we delve into that a little bit more as our readers will want to know more about that. We enjoy covering hard seltzers and it sits where it sits. We know that as great as many of them tastes, some do have significant sugars which also sits where it sits. Where does Delola sit?

LM: So we’re very low sugar. A traditional cocktail of this style can have up to 16g of sugar per pour. We are under 5g. That’s huge right? That alone, you can feel it. You take a sip of it you’re not feeling your mouth –

AM: Granulated!

LM: Exactly it’s not coated with sugar and it’s very clean and very fresh. Even the ones that are fruity like Bella Berry, you smell it and you get that really fruity scent where you expect to have this very sweet taste and it’s dry because of the hibiscus. So that was super important to us to work on that and that’s who we’re able with proof and with sugar to be able to keep those calories down too. How many cocktails have derailed and ruined all the hard work you’ve done? So it’s nice that you can say you know where you can fit this in my planning for what you’re doing. It’s great during the holidays because it’s so hard with all the parties that you’re going to here and there. You want to enjoy everything, but there are so many calories and you try not to obsess. So, it’s something that you don’t have to think about.

AM: Couldn’t agree more!

Because it is the holiday season, let’s get into some food pairings with these drinks! What would you pair with each one of them?

LM: So, I love that I’m thinking of starting with that beautiful cheese board and tablescape. Everyone loves having a beautiful cheese plate and right now, using apples instead of sliced bread. So L’Orange and Bella Berry slot right into that space. There’s so many kinds of cheeses where I think they work so if you’re going to go with Blue Cheese and something rich that usually has a fruited jam, then I would probably have Bella Berry with that one. A Gorgonzola and a Bella Berry would be a beautiful contrast between the two. L’Orange I like with things like a Monchengo, a really good cheddar too. Orange goes well with that with that rind and that juiciness. I would also go with some maybe gouda and things like that that are sharp and really clean. Brie can maybe go with a couple of them either Berry or Orange depending on which way you want to go. A baked Brie is awesome with this.

After moving from the cheese and charcuterie plate, I’d like to go into a shrimp cocktail and simple little foods that you’re going to have like stuffed mushrooms and things like that that are going to go around a party. I would have that with Orange or Paloma. It really goes into that vibrant zestiness. There’s a bunch of delicious recipes that I saw that really looks at this time of year. The pomegranate seeds show up, Brussel Sprouts and sauteed bacon – that’s awesome with Berry because that will amplify that flavor. There’s so many ways and of course Bella Berry with roasted meats. If you’re having a gorgeous steak, beautiful lamb roast, these are classic pairings. Berries and those things go together. You can have lingonberries which also goes really well.

Then at the end, I would have some delicious truffles and things like that because chocolate and orange are a natural combination. Then, if you want to go with the super dark chocolate, you can then do grapefruit and Bella Berry with that so you have a lot of different ways.

We did a great event in Nashville that was a full on pairing that had this beautiful fried chicken that came out and we had that paired with the Orange. We had the seafood tower paired with the Paloma and then we had the cheese and the charcuterie to start with the Bella Berry.

AM: Amazing!

Which one is your favorite?

LM: Ugh, always the hardest question. I love them all for different reasons right? The Orange for me is that perfect one that I love best at brunch. It’s the lightest in flavor right? My palette is still waking up so having that first is nice. I also enjoy it during the Aperitivo hour right? I’m not quite ready so I want to pique my appetite and that's a perfect time.

For me, Paloma – it has that hint of sea salt in there. On a hot day, I just want to crush a Paloma. It’s refreshing and when we were in Miami in July, that was what was saving me because it has that bright freshness.

For me, that Bella Berry is for when I’m relaxing with it and getting into more of that fruited wine moment. It allows me to sit and sip with it.

AM: As we look ahead to 2024, what are things that we can expect with the brand whether it be products being added to the assortment, sponsoring more events, where will we see you?

LM: We will definitely be working on new cocktails. That’s always the excitement when you’re working with a range like this. We’re learning a lot from year 1 where we started with the Spritz cocktails as the first launch and then we will see where else we want to innovate because that is always exciting. What do we want, where else can we solve, and what else goes with our mission here? What are more options that you can enjoy with food that are better than their traditional proxy? This year, I’m really loving this entertaining moment that we have had for this holiday. It was really exciting to see how much people resonated with that and the setups that we have had and we did a huge Parachute market in LA. Just setting it up with the little cart, people thought that it was amazing because when you don’t have time and you’re running around, they appreciate our message and how we can be in their moments. I’d love to see us get involved with Galentines Day, Women’s History Month which is big for us because we believe in shaking things up in the industry and having women’s founders is huge in this space that doesn’t normally have as many. We want to highlight and support different events and communities that are celebrating on women’s history month. Spring and Summer is going to be wild because that is the season where everyone is thinking light and fresh. It’s a more natural time where people are thinking about trimming down and getting ready for beach season. It’s nice when we have these moments to flow through that we can work with in different seasons for different reasons.

AM: I’ve been at a lot of private events and editor events so you’re constantly trying various foods and beverages and in many cases you have them quite a lot! I have to say that I was really interested in trying L’Orange as I know its proxy is the Aperol Spritz which is actually not one of my favorites – and I have had it a lot. I do like bitter beverages, but that one is one that never really speaks to me; however, I like the L’Orange and I was surprised.

LM: To your point, a lot of people are still hearing and learning about that cocktail and so they just want to try it. But there are so many elements that can go wrong. If it’s a cheap prosecco, it amplifies the bitter, if the proportions are off – then it’s not going to be good. Some people are more sensitive to bitter so we just wanted to have a balance to make sure that the bitterness was there, but not to overpower it. We wanted to pair the orange with passion fruit to bring a different tanginess to it and there’s some herbal chamomile.

AM: Which I love that.

LM: Yeah, those are the aromas that you want without being overbearing.

AM: Stepping away from Delola, in prep for this interview I was looking through your LinkedIn as your resume is impressive! So you worked with Nestle Water as a mixologist. I know that they have Perrier – which I’m a huge fan of so what was your role there as I never thought of a mixologist working with a water brand!

LM: I mean, my whole goal and strategy in working with them was – I mean it’s funny because I have been through their water training – Perrier is a moment, San Pellegrino is another moment. Why? It’s because of their different salinity. Pellegrino is actually a smaller bubble which I like and I say that Deloa is more like a San Pellegrino bubble because it's not like it has that big feeling it cleans your palette which is why it goes so well with food.

It was just really fun because I would come up with a lot of ideas for them. Some of them would be that we would take buyers to Art Basel and I would create these different infusions with Perrier and I would make my own tisanes. There’s be a glass jar and we’d pour the Perrier over it and the bubbles would extract the peat and then they’d have these things like revive and relax. We would change the different botanicals for those modes.

It was also about using water in a lot of different sparkling cocktails. Thinking about depending on the kind of water you’re using, the cocktails change right? You should think about your ingredients and if you’re thinking about everything else, why wouldn’t you think about the sparkling water that you are putting into a cocktail? They’re all so different and they all bring different things to it.

Having that education, it was pretty fun to be able to stretch your brain on such a nerdy topic!

AM: I love it! I love using Perrier Cucumber in a lot of my cocktails so I get it. But when I saw it, I knew I was going to ask you!

LM: It’s a whole different thing! I did an event for Spindrift this past fall where they set up at the corner of West Broadway and they had a full on tropical truck and I made full on cocktails. It’s a stretch. When you’re thinking outside of the box – you just have to go for it. I did one cocktail with their new Mint Tea one and I did a Matcha Cocktail with Coconut Water and they thought it was so wild, but it all worked! It’s green on green but you're stretching your brain and you just think about it and get inspired, look at cookbooks, and you get the ideas of how to flavor build - you get to try different combinations and again, that led me to putting orange, chamomile and passion fruit together. L’Orange is a different way in thinking about beverages and so anytime that I have the opportunity to learn about something else, that’s helpful when I take that knowledge with me to cocktails.

AM: You’re the Co-Founder of Speed Rack, tell me why it was created, about the event, and what does it do?

LM: Before I started Speed Rack, I kind of started another group before. It was called LUPEC Ladies United for the Preservation of Endangered Cocktails. I started the NY chapter after meeting the women in Boston who had a chapter. They were getting together, they had produced a little cocktail book, it was really cute and we met at Tales of the Cocktail and they were doing events with cocktails in their community to raise money for women’s based charities. So everything from women’s shelters to women’s professional development programs like Dress For Success. I thought it was a great idea! It helps you build a great community together and to your point, I knew that there were more women in the bar scene but I didn’t know where they were hiding.

When I started working for Zacapa, you get your brand list of places to go and it pushed me out of my comfort zone. Normally, I would go to where all of my friends were. Most of those were male bartenders. So it brought me to other spaces and I started meeting these incredible bartenders. One of them was Eryn Reece who was our 2nd year Speed Rack winner and has been our coach for the last few years. Her competitors have won twice in the last few years and I realized that there were all of these women, but I didn’t know them and that was a shame. So if we all get together and work together, we’ll amplify. We’d make Death & Co give us their bar, we’d take it over from 5-7 for a charity event. The guys at Tao would give us their basement and we’d do a whole event and that's how it started. I met my partner in Speed Rack one night working when Phil Ward asked me to fill in one night. I agreed that I would put the cocktail tray back in my hand for 1 night to help him out. He had triplets working for him that were his servers and one of them was getting married so that’s 3 of your staff that has to be some place! I was the only sever available and I didn’t know her. She told me that she was trying to get into bartending and I told her about the group and that she could do some of the events with us. That’s when she said it was a really interesting idea and that maybe we could do something else like a kind of competition. It’s a way that people could do it together and I love food and TV – so let’s do Chopped meets a beverage competition. So we do classic cocktails and you really just show what they would be doing on a Fri/Sat night. Half of them were working in the server bars cranking out rounds of drinks and no one saw them. So they were hidden, but in doing these events, they were being brought to the forefront. We literally created a pedestal where they could stand there and show everyone how incredibly talented they are.

That’s how Speed Rack started – here we are 12 years later we have a cocktail book coming out April 30th – it’s 80 wom en all over the world who have competed in Speed Rack and we raise money for Breast Cancer Research and Education. We’ve really worked with some incredible partners, the Pink Agenda is one of our biggest partners. This year was amazing to have Delola sponsor our cocktail bar with the pink Paloma and it was really great and it’s a great organization that tackles breast cancer from a lot of different angles. It’s about research, women supporting women and granting a wish to Giuliana Rancic’s charity so if someone is going through Breast Cancer treatment, they get some sort of wish granted and it’s just a really beautiful moment. The folks in the room are really committed to eradicating this disease and it’s really great to be able to see that and what we can do for our community.

AM: Absolutely!

Are there events coming up for next year that we can know about?

LM: Yes, we’ll be putting out a schedule for 2024 around the book so we have NY, Chicago and we culminate at Tales of the Cocktail with the National Finals. One thing that took place during the pandemic is that we realized that we could reach more bartenders so we actually have a very big portion of our finalists that come – we pick them through online applications and we film their videos and we have our coaches who do this mentorship of bringing back past winners. They help make a team and then that team trains together for the National Finals. They come in with 6 friends and they all train as a group and it’s really great to see how they all help each other and that’s the beauty of it and what we talk about in general on how we all work together in this industry. We have to lift each other up and to stick together. It’s not a competition, I’m in competition with myself not with you!

AM: Well when it comes back through to NY, we have to check it out!

I’m a huge fan of Bar Convent Brooklyn and have been to it a few times. You’re the Head of Education for this tell me for this tell me about your role here and for those who don’t know about this event, can you tell us about it although we have covered it in years past in our issues.

LM: I’m the Head of Education for Bar Convent Brooklyn. The first Bar Convent I went to was many years ago in Berlin. It’s a conference and the difference between Bar Convent Berlin and Bar Convent Brooklyn is that in Brooklyn, it’s more of an elevated tradeshow so what’s great about it is that for 2 days, you have everyone bringing everything in from countries of spirits together to being able to taste Italy and all of the Amaro spirits together.

You can also try emerging types of spirit brands together. There’s breaking boundaries in new spirits, new agave, and things like that. Then you can see really great activations from brands that are bringing you into their world. There’s always great things happening with the Shochu and the Japanese area which is so fun because there is always something new. Then team Peru which I have helped run their booth for the last couple of years, they always have a big llama but they are showing you the beauty of Pisco and the range like 20 folks – 20 suppliers and you’re tasting it. So that’s really great to enjoy those nuances. Then there are educational stages that are led by brands which they may bring in an expert like Don Lee and they have a whole seminar of the types and then there’s Park Street which are seminars that are focused on business. It’s a track focusing on new brands learning about distribution. Then there’s the Main Stage which I’m the Head of Education on – I have a wonderful team of experts that are all over the country and they weigh in on the 8 or 10 picks that are 5 per day for the sessions that are a range of topics. We feel as a group that these are the emerging and trending conversations that you want to have. In the past, we have had the reinvention of the no and low conversation, a full on alternative agave conversation – not just tequila, last year we had discussions on hospitality with Ryan Chetiyawardana aka Mr Lyan where he talked about some of his failures and how they led to success. It led to this conversation of what does hospitality mean. It’s a really great process because we all get to sit together, rate the topics and ideas, and sometimes we match make too. So the team weighs in with me to see what I like and then I get to task to communicate directly with the people that submitted and see how we can restructure their discussions or pair them up if 2 people have the same idea. Maybe by doing it together they can share their differing perspectives. It’s really great to have that viewpoint for education.

I spent a few years on the Tales of the Cocktail education. I did 3 years there so I was very specifically at that time on the business track so I worked with them on that and now I work on culture, business, and other topics!

AM: That’s amazing!

What do you have coming out next year that we should keep an eye out for?

LM: I don’t know yet what the year is going to bring! I know for sure that year 2 of Delola, it will be our first full year because we launched in April of last year. So I’m really excited to see what a Jan – Dec year looks like. It’s kind of nice to see and to go back in markets where people will have already tried us and it will be a part two! It will be fun to see where that relationship will grow and develop.

The book is coming out and as I said, I’m really excited for the book tour! Being able to collaborate in the markets with the contributors will be amazing. We’re going to finalize where our tour will be and just getting out there and being there! The book is unapologetically pink! This is just the sample!

AM: Oh I love the metallic pink!

LM: We’re bold! If you’re intimidated by how pink this book is, then you’re not our audience!

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PHOTOGRAPHY COURTESY | Delola

Read the DEC ISSUE #96 of Athleisure Mag and see POWER OF THE SIP | Lynnette Marrero in mag.