TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

THE ART OF THE SNACK | GOA NEW YORK

This month's The Art of the Snack takes us to Goa New York, an Indian restauran that takes our taste buds to another level with their savory dishes! We had the chance to catch up with Chef/Owner and Restaurateur Hemant Bhagwani who has opened a number of restaurants in Canada! With Goa New York, he brings his vision of Indian food here in NY for us to enjoy. We wanted to find out more about his culinary background, how he got into the industry, opening Goa, and what we can expect when we come in with our friends and family for an amazing meal!

ATHLEISURE MAG: Can you tell us about your background and culinary journey?

CHEF HEMANT BHAGWANI: I was born in India and got my hotel and culinary management degree in Switzerland. I then put my learning to use in Sydney and Dubai, getting involved in every stage of a restaurant from start-up operations to turning around struggling ones to taking successful ones to new heights. I landed in Toronto in 2000 and launched my Canadian career. After adding a professional sommelier certification to my qualifications, I decided to set out on my own in an effort to get Indian cuisine the recognition and respect it rightfully deserves. Since 2002, I have opened 57 restaurants.

AM: You are a celebrated Indian chef/chef restaurateur in Toronto and have opened a number of restaurants in Canada. Why did you want to open your first U.S. project?

CHEF HB: I have long wanted to bring my style of Indian food to the U.S., and I am very excited to start with New York City. This is truly where it's at! Getting Indian food recognized for its range, flavors, variety, and array of ingredients is what I have always strived towards. The logical next step for me after Canada was the U.S.

ATHLEISURE MAG: You're known for channeling the vibe of Goa. Can you tell us about this and what that means?

CHEF HB: In 2017, feeling burned out from many years in the restaurant industry, I sold my company and took a six-month sabbatical. I spent those six months in Goa, where I fell in love with the place, the culture, and most importantly the cuisine. Goa is not just a place. It's a vibe. It's colorful, vibrant, and pulsating with energy. It's unlike anything and any place else! Goa is India's happy place or as I call it the 'Miami' of India.

AM: You launched Goa New York in Tribeca in Feb, from an ambiance standpoint, what can diners expect when they are coming for their next great meal?

CHEF HB: Goa New York is a luxurious space that draws its inspiration from nature as its palette. When you step through the doors, you are greeted by the sight of two peacocks that were custom designed for the space. Whimsically, we call them Melody and Mayura (peacock in Hindi). As you continue further inside, you will see our interpretation of the Tree of Life, inspired by the century-old banyan tree in Arambol, Goa. The wallpaper is also evocative of nature scenes with flora and fauna. We aim to combine the ambiance with exquisite food and drink offerings, and music, to bring a sublime experience every time.

AM: What ingredients and spices are associated with Indian cuisine?

CHEF HB: Indian cuisine is actually many, many different regional cuisines. But religion also plays a role in how the same dish might be prepared. Broadly speaking, and just to name a few spices, Indian cuisine uses turmeric (also recognized worldwide now for its health benefits), cumin, coriander, garam masala, fenugreek, asafetida, and Indian red chili powder (which is brighter and hotter than paprika), as well as ingredients such as cinnamon, bay leaf, mace, nutmeg, fennel seeds, carom, cloves, mustard seeds, curry leaves. What my restaurants specialize in is using locally available high-quality ingredients and giving them the traditional Indian treatment. The result is what you will experience when you visit Goa New York.

AM: Your menu reflects your culinary journey across the world. Why was it important to bring this modern, playful, and interactive take to the food that is offered here?

CHEF HB: One learns from one's travels! I have been traveling, learning, and evolving since I left India right after high school. Along the journey, my skills have been honed, my repertoire has expanded, and the learning continues, of course. This is the very reason I am here, to bring MY take. That includes the modern aspect, and the playful and interactive take. I believe that when you come to my restaurant, you are my guest as much as you would be at my home so you get to have the full benefit of my experiences around the world.

AM: What are 3 appetizers that you suggest that we should have when we come in?

CHEF HB: I recommend the Shrimp Balchao Toast Tiger Shrimp in a spicy tangy spicy sauce, red radish, prawn chili oil, on Japanese milk bread toast; Goan Style Slaw Goan Salad with 16 ingredients, green chili, salted star fruit, and plum dressing; and Hamachi Ceviche Coconut Broth, kokum dressing, crispy puffed rice, and chili salsa.

AM: What are 3 entrees that we should have with friends and family?

CHEF HB: Great for friends and family are the Goan Prawn Curry with okra, drumsticks, coconut, kokum, dried mango, Portuguese chili-garlic oil; Pork Tenderloin Sorpotal an essential pork curry from Goa, slow cooked, with caramelized onions, roasted kohlrabi curry; and Laal Maas 8-hour slow-cooked, bone-in goat leg in Rajasthani red chilies. I also recommend the Butter Chicken because I do think we make the best butter chicken in NYC - it's charcoal smoked.

AM: What are 3 sides that we must have?

CHEF HB: Some of our great sides include the House Baked Sourdough Poi Bread which we serve with a choice of chorizo butter or balchao butter; Shakuti Chicken Pao white chicken massaged with coconut and then cooked in a spicy tamarind curry, served with pao bread; and the Rawa Fish Fry with granulated wheat chili crisp, pickled red cabbage, green chili chutney. The chicken and fish are listed as appetizers, but I love to have them as sides! The portion size is perfect to add as a side to any dish.

AM: In terms of cocktails, what are 3 that we should have?

CHEF HB: The Goan Paradise a classic Goan-Portuguese cocktail from the 1920s with coconut feni (Goan spirit), fresh lime juice, spicy syrup smoked on the table; Kokum Margarita with Ginjo-shu tequila curry leaf, lime juice, kokum salt, agave nectar; and the Goan Shandy with ginger wine, ginger cordial, lemon juice, wheat beer, ginger matchsticks - are all great options!

AM: Dessert is a great way to end a meal, what are 3 that we should share with friends and family?

CHEF HB: I recommend the crispy Jalebi Rabdi, which we serve with Moscato; Bebinca Goan layered coconut cake paired with sherry; and the Cumin-chocolate Fondant with tawny port.

IG @goanewyork

PHOTOGRAPHY CREDITS | Michael Tulipan

Read the JUN ISSUE #90 of Athleisure Mag and see THE ART OF THE SNACK | Goa New York in mag.

THE BUSINESS OF BEAUTY MONA KATTAN

Huda Beauty is a coveted beauty brand that includes an array of must haves from makeup, skincare, fragrances and tools. Co-Founded by Iraqi American sisters Huda Kattan, Alya Kattan and Mona Kattan, they created an ever growing billion dollar beauty empire that is one of the fastest growing brands. With an assortment of over 213 products that are sold at Sephora, Harrods in London and on its own site, we caught up with Mona Kattan, Co-Founder and President of Huda Beauty and their fragrance brand KAYALI, from her home in Dubai, the brand's headquarters to talk about her role in the company, new launches, how she is navigating COVID-19 and how KAYALI's fragrances transport you to your favorite destinations.

ATHLEISURE MAG: Tell us about the brand Huda Beauty. How did it come about and how did you and your two sisters come together to be a part of the company?

MONA KATTAN: Huda Beauty began in 2013. Huda was beauty blogging and working as a makeup artist and I had launched a network of salons in Dubai. She started playing around with creating her own false eyelashes and they were unlike anything on the market. My sister, Alya and I encouraged her to start selling them and everything started to take off from there. To this day we continue to focus on innovation and unique products for our Huda Beauty community!

AM: What is your role at the company and how would you describe your day to day activity?

MK: As Global President I lay the groundwork for our future. We have grown very fast so have had to think long and hard about how to regionalize, where to open new offices, communications and marketing and hiring. As of recent, Covid has also changed many aspects of consumer behavior and it’s my role to help navigate and adapt as needed. We are fortunate that we are small enough that we can pivot easier than most.

I am also the founder and face of our fragrance brand, KAYALI. I’ve learned how hard being the face of a line is - you wear so many hats. From setting the vision, discussing formulas, shooting campaigns, working on expansion and development! It’s exciting and a lot of work. I absolutely love fragrance though so this is a role I’ve passionately embraced over the last few years.

AM: What are the roles of your sisters at the company?

MK: Huda is of course Founder, CEO and Face of the Huda Beauty brand! She primarily focuses on product development and content while keeping the company running from a financial perspective. Alya is officially our Chief Instagram Officer but oversees all social channels including YouTube, Facebook and Tik Tok! If you are a fan of Huda Beauty, you know this is a huge job because we are very active on social and it’s core to our business. This is just the tip of the iceberg for them though, because as a small company no job is ever too small for one of us to tackle!

AM: Huda Beauty is available at Sephora. What was it like when you first heard that it would be carried in this store?

MK: We were beyond ecstatic! We walked into our meeting with Sephora with one set of false eyelashes - that’s it. They took a leap of faith with us and we were determined not to fail - which was enough to drive us harder than we had ever worked before.

AM: We like that Huda Beauty is inclusive in its assortment as it pertains to its range of foundations and concealers. How important is that to you as a brand and what is the developing process like when it comes to making sure that you are shade accessible?

MK: Inclusion is core to our brand. Having grown up in the southern part of the US, I looked different than those around me but this difference taught me the importance of having role models you can relate to. We want everyone to be able to relate to us and to feel welcomed within our brand family, so having few shades just wasn’t an option. Having a wide variety of shades means it takes us longer to finalize each product, but we wouldn’t have it any other way.

AM: As we are all at home during COVID-19, how important is it to still incorporate your beauty routine whether it’s using skincare, applying makeup or utilizing fragrances in order to keep sanity in a time where so many things are unknown?

MK: Continuing with some sort of beauty routine gives me a sense of sanity and brings normalcy to my day! It also makes me feel put together even if I’m not leaving my house. Skincare is important all the time, but during this time it has also been a nice distraction and indulgence. Fragrance is one thing I simply can’t live without no matter what; it has such a way with impacting my mood and during quarantine it’s been really impactful!

AM: How are you passing your days personally as well as running a business that is still working on new assortments and staying in touch with your customers and fans?

MK: Right before COVID, I launched my YouTube page so I have spent a lot of time creating new content from the comfort of my home! YouTube has also been a great way to connect with people all over the world during a difficult time. I also enjoy reading - I love a good motivational or self help book - also perfect for staying positive now!

AM: Fragrances are the perfect way to showcase a feeling as well as to transport you. Can you walk us through these fragrances and how you can feel like you’re doing a bit of wanderlust to your favorite destination – even though we’re all in our own bubbles at the moment?

MK: I love how fragrance can take you back to a specific memory and uplift your mood. This summer, as travel is looking different than it did in summer's past it has been fun to play around with fragrance and memory! For example, want to travel to Bora Bora after your bath? Spritz some KAYALI Vanilla or Soleil Blanc from Tom Ford which have hints of vanilla, coconut, orchid and jasmine notes that can take you there! Or want to relive or imagine you’re waking up in Provence - layer a fragrance with lavender, rose de mai, basil, rosemary or sage such as the KAYALI Elixir | 11 or Rose 31 - Le Labo! It may seem a bit silly, but I truly enjoy experimenting with scent.

AM: What are your favorite fragrances?

MK: My all time favorite fragrance is KAYALI Deja Vu | White Flower 57! Creating this juice has been a labor of love and passion. It took me 56 different attempts in the lab to get it right and the comfort and happiness I find when I spritz myself with the perfume is hard to beat!

I also love Baccarat Rouge 540 by Maison Francis Kurkdjan! He is a genius when it comes to perfume and I absolutely love him. Baccarat Rouge 540 is one of the most beautiful perfumes; it’s filled with notes of Jasmine blossoms and musks; it’s amazing!

AM: What are your go to 3 must have products from Huda Beauty?

MK: WISHFUL Yo Glow Enzyme Scrub - This has been life changing for me. The pineapple and papaya enzymes mixed with the AHAs and BHAs gives me super bright and glowing, even-toned skin!

HUDA BEAUTY Legit Lashes Double-Ended Mascara - I am lucky to have nice lashes, but this mascara really amplifies them. I love that the wand is double sided.

HUDA BEAUTY Silk Balm Hydrating Lip Balm - This is our newest liquid lip balm that feels like a balm but looks like a gloss! It’s packed full of hyaluronic spheres for an ultra-hydrating treatment that works into your lips throughout the day. It comes in 1 universal shade that is absolutely stunning on everyone.

AM: We know that you’re in Dubai, when things are open again – can you tell us where we can find you dining, shopping and working out?

MK: My favorite restaurant is definitely Il Borro at the Jumeirah Al Naseem hotel! They have incredible food and the service is always amazing. I workout at home actually, so, nothing will really change there. If I go shopping, it’s normally to Dubai Mall. They have absolutely everything I need!

IG @MonaKattan

@HudaBeauty

PHOTOS COURTESY | Mona Kattan

Read the July Issue #55 of Athleisure Mag and see The Business of Beauty Mona Kattan in mag.

FOOTWEAR.FASHION.LIFESTYLE | SOUL DXB

There are a number of events that are taking place in the first few days of December as we begin to close out your year. From music festivals Art Basel Miami and more. Sole DXB takes place in Dubai Dec 7th - 9th and focuses on Fashion, Footwear and Lifestyle by merging a number of brands and musicians together for a fun experience. Sole DXB is helmed by Hussain Moloobhoy (began his career at Saatchi London and moves to the Middle East and joined Saatchi and Saatchi Dubai where her served as its Creative Director - he took a sabbatical to explore global designs and fashion industries which led him to create a creative agency), Joshua Cox (serves as Co-Founder of Sole DXB to create a platform to help revive culture and inspire the urban fashion industry of the region), Kris Balarite (with a focus on creative design and advertising as well as freelancing with sports brand consulting, he serves as a Co-Founder of Sole DXB and is the brand creative director for the first ever basketball concept store in the Middle East known as Conquer) and Rajat Malhotra (in addition to being a partner in the Sole DXB, Rajat established a media and telecom business where he served as a CEO as well as partnering with Sunny Rahbar as a Co-Founder of the Third Line Gallery which has allowed curated exhibitions in NYC's gallery Stellar Rays).

With their creative backgrounds, we wanted to know more about what Sole DXB is as it has taken place for a number of years and is constantly focused on specific cultures that are being presented. With its mixture of art, sports, music and footwear, we took some time to find out more about this event.

ATHLEISURE MAG: Summarize in your own words what Sole DXB is?

SOLE DXB: VERY. DOPE. A celebration of hip-hop culture that has been so integral to our lives. We're simply creating an event that we, as people, wold want to go to. Just so seems there's a lot of others like us too...

AM: What is the decision behind celebrating various cultures at various points of your event from Amercan Hip Hop one year, British Hip Hop and this year, Japanese contemporary design?

SD: Culture is global, its nuance local, our individual upbringings widespread. As partners, we all grew up across different cities all around the world, but moved to Dubai eventually. During that process, Dubai had so much to offer, but there were parts of our past lives that we missed and we didn't feel that we should have to get on a place everytime we wanted to experience it. Last year, we looked at how the scene goes down in London. For many it was the year of grime, so we brought out champions of UK sounds like Skept, Stormzy, Little Simz, and Chipmunk. The year before it was very much a look at how the orginators of hip-hop, the US, did things. So we brought in legends like Mobb Deep and DMC (of Run DMC). We consider ever event an education through experience for our consumers. This year. we've looked East, especially at the real design finesse from Japan. So we're bringing out (Fragment founder and) icon Hiroshi Fujiwara to give a talk. Then we have brands like Visvim, Wacko Maria, Neihgborhood and Undercover showcasing their wares. Beyond that, there's some real godfathers of the industry coming down - we have Mass Appeal offering an exclusive international screening of (yet to be shown) Word is Bond. And that's before we even talk music (read: Kano, Pusha T, Goldlink, IAMDDB and more ...).

AM: What are the pillars of DXB offerings that attendees come to expect regradless of the theme running within the year?

SD: The best in beats, kicks, design, food and vibes, all under a big blue sky in the sun. As Bobbito Garcia, our longterm guest and friend said, "there really is nothing else like it in the world." We pride ourselves on a humble and open atmosphere. The days are smooth, the parties are bumping.

AM: What is the Dubai Design District (d3) and why has this partnership been integral to your event?

SD: Dubai Design District is our home, and moreover, the city's destination singularly dedicated to to design. It's the chosen home for the region's growing collective of creatives, artists and designers - and an institution we are very proud to work with. We have been partnered with Dubai Design District for three years now, and recently signed a further three-year contract to mark our mutual respect, and furthermore, agreement to nurture the Middle East's creative culture together. If the last 3 years have been about building our brand and establishing a global presence, the next 3 years will be about nurturing and fostering regional talent We will serve as a platform to showcase our stories to the rest of the world and to connect our international visitors to the community here d3 are central to all of this.

AM: You have a number of amazing entertainers and brands that are participating this year, who are you excited about?

SD: NxWorries (presented by PUMA), King Push, Kano, Teyana Taylor (presented by Reebok), Goldlink, IAMDDB... We have such a variety of great performers it's difficult to pinpoint just one. But there's also the talks, the brand showcases, the art. Hiroshi Fujiwara (Fragment), Jeff Staple (Staple Design), Melody Ehsani, and Peter Bittenbender (Mass Appeal Records) are all speaking amongst others. Then we have the Nike basketball tournament in conjunction with Ball Above All. And Cadillac is hosting the regional debut of Cadillac X Warhol: Letters to Warhol. FRAME is a concept store bringing down some of Japan's leading brands. Then there's' a wealth of really exciting local brands, like amongst few and ANTHLGY doing their thing. And really, that's just the start of it There is a lot to see and do.

AM: Are you already planning next year's event and will there be future cities that you will bring this to?

SD: We are always cooking up plans. 2018 will be a madness - trust us on that!

AM: Is there anything else that you would like to tell us about DXB and how those of us who may not be attending can still be a part of this event?

SD: Follow us on Instagram @SoleDXB - you might not be there but it will definitely make you want to visit.

Read more from the Nov Issue and see Footwear.Fashion.Lifestyle Soul DXB in mag.