PHOTOGRAPHY CREDITS | Paul Farkas
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU | Handroll Bar Rolling in mag.
As we close the year, we know that this time of year is one where we spend even more time celebrating various moments and enjoying eating at phenomenal restaurants that only enhance the memories that we share with friends, family, and colleagues! In this month’s Athleisure Mag, we make our way to DC to sit down with Owner/Chef Ryan Ratino to talk about Bresca, their tasting menu, and what we can expect when we swing by for our next visit!
ATHLEISURE MAG: We’ve had the pleasure of chatting with you before for with Jônt and Ômo by Jônt which is also part of Hive Hospitality. Currently, your restaurant group is now tied for the most Michelin-starred concepts of any hospitality group in America (4) and the 2nd group with the most Michelin stars (5) in America (with Thomas Keller having the most), what does it mean to you to have these distinctions?
CHEF RYAN RATINO: I have always had the utmost respect for the guide and the chefs who are highlighted in it - it means so much to me, our teams, and our restaurants. The designation is globally known, and it is one of the benchmarks in the industry. It is a reflection of our hard work and tenacity in this industry.
AM: Bresca has had 1 Michelin star every year since 2019! How do you balance navigating your goals, interests, and needs for the restaurant with those elements that involve maintaining the Michelin star?
CHEF RR: It is a validation that our hard work has paid off, year after year. Receiving the star year after year enables us to be more creative and more attentive to details - it just makes us better at what we do; and that for me, is balance. I also enjoy time off playing golf and fishing and have always been into physical fitness when I need time away.
AM: In looking at your mission for Hive Hospitality, you are focused on pioneering the future of hospitality, delivering exceptional experiences, and practicing environmental safety. Why are these so important to you?
CHEF RR: It is a pillar of the our company to inspire our guests - as well as give back to the industry and lead by example. While we are driven by passion, it is important to me and our teams to push the envelope a little further with hard work - one of the Midwestern values that were instilled in me from a young age.
AM: What cuisine is offered at Bresca and what ingredients or spices are indicative of it?
CHEF RR: Seasonal, plus the most responsibly sourced and finest ingredients from the Mid-Atlantic and beyond, while using cooking techniques rooted in France with a touch of regional influence.
AM: Tell us about the ambiance of the restaurant and what diners can expect when they come in?
CHEF RR: Fun - the most important thing of all - as well as personalized warm service. The restaurant is buzzy & lively - the chatter of the guests and the dining room teams working together is the music of a french bistro.
AM: Tell us about your 3 Course Menu!
CHEF RR: The three course menu is a celebration of seasonal ingredients, where we feature some of the local farms what we have worked with for years, as well as inspiration from my childhood favorite snacks and inspiration from my home state of Ohio.
AM: On your A la Carte menu, what are 3 items that we should have our eye on?
CHEF RR: Rohan Duck à la Presse (when on the menu -a signature), “Smoke in Chimney” Trout, Berkshire Pork tenderloin, and Brioche stuffed Amish Chicken.
AM: What are 3 cocktails that you suggest that we should have our eye on?
CHEF RR: Bananas for Coffee, Oyster-tini, and Buttered Beet Manhattan.
AM: Tell us about your wine program.
CHEF RR: Our wine program includes some of the very best wines from around the world - and our sommeliers taste every single day to find the most interesting, plus the ones that work best with our food. We have had relationships with some of these producers for years.
AM: What should we know about Restaurant Week and what can you tell us about the menus that will be available during this time?
CHEF RR: We’ll be offering Restaurant month starting on Friday, January 2nd to February 1st, with exclusive 3 and 5 course tasting menus, each one designed to showcase the season’s boldest, most expressive flavors.
AM: Will there be events coming up that we should keep an eye out for as last month you had the Bresca Wine Dinner Series?
CHEF RR: Stay tuned:)- follow us at @brescaDC on Instagram.
IG @brescadc
PHOTOGRAPHY COURTESY | Rey Lopez
Read the DEC ISSUE #120 of Athleisure Mag and see THE ART OF THE SNACK | Bresca in mag.
Read the DEC ISSUE #120 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
We have been fans of the Bravo’s Top Chef universe since day 1 and it comes down to a number of factors including: telling a story on a plate, the chefs actual stories, and in many cases even visting their restaurants. It has grown into a network of alums that we enjoy seeing again and again whether they’re on TV, doing a phenomenal project or popping in to eat their latest creation.
Avid readers and the Athleisure Mag community know that we have interviewed S10 Top Chef winner, Chef Kristen Kish a number of times whether it’s a fun partnership/collaboration, various shows she has been a part of or for our MAR ISSUE #99 cover story with her alongside Chef Tom Colicchio, Gail Simmons of Top Chef when she took the reigns as host of Top Chef starting S21. She loves the journey of food and the chefs that are involved, she’s always asking questions, and gives words of wisdom that can really be applicable to whatever it is you do in life!
This month, we catch up with her to talk about the upcoming season of Top Chef, S23 in the Carolinas, joining the cast of Peacock’s S4 of Traitors, why being kind matters and her partnership with KIND for the CHOOSE KIND campaign, holiday dishes, gifting, and more!
CHEF KRISTIN KISH: Hello! It’s so nice to see you again!
ATHLEISURE MAG: It’s so nice to see you again! Well, we’re always so excited anytime we get the chance to chat with you, because you’re always doing amazing things. The last time we saw you, that’s when you were our cover for Athleisure Mag right before you hosted your first season of Top Chef which was phenomenal! Now, you have so many things going on, so it will be great to chat with you.
CHEF KK: Likewise, thanks!
AM: So, looking forward to S23 of Top Chef, you’re going to be be in the Carolinas which is amazing – what has it been like for you to be on Top Chef as the host?
CHEF KK: I mean, it’s like, the greatest job. I have very little complaints. I think that the only the only thing that was the most challenging this past season was, you know, the Carolina humidity, which we were certainly prepared for. But other than that, I mean, I, I love making Top Chef. I love spending time with all the chefs that we have coming in to dine with us. It’s a really great quick 2-month crash course in a location, introducing you to new people, and then also hearing from so many people amongst the industry or even not! But just like how other people think and talk about food, I think it’s just - it’s incredible!
AM: Amazing. We know you can’t talk too much about the upcoming season, but what can you share with us that we should be looking forward to?
CHEF KK: I mean, come on – every season is just the best. It’s great chefs, it’s great food, and honest feedback. And you know, I think one of my favorite things to do is - I mean, I love watching the show, but because we don’t get to see the chefs thought process.
AM: Right!
CHEF KK: You know all those interviews, and in the kitchen scenes, we don’t see any of that.
AM: Yeah.
CHEF KK: The only time we see them is when they’re in front of us, and so I always get really excited, and I look forward to getting the whole story and the whole picture.
AM: You’re like, wait, that’s what happened.
CHEF KK: Yeah, I’ve tasted the food, but I don’t know sometimes how they’ve fully arrived.
AM: We also love the companion series Dish with Kish. The format is really interesting how elements of the challenge from the episode as well as working with Top Chef alums in each episode are presented in the series! We just interviewed, Chef Gregory Gourdet (Top Chef S12 Runner-up, S17 Finalist) last month, during the Food Network NYC Wine Food Festival. He was so kind and sweet. We’ve never been able to talk to him before, but it’s always fun to watch him with you on this companion series as you guys have great chemistry together!
As soon as we finish the night’s episode on Bravo, we go to Peacock and start off with Last Chance Kitchen with Chef Tom Colicchio to see how eliminated players fight there way back to get on the show and then we end it by savoring Dish with Kish!
Why do you love having this companion series?
CHEF KK: You know, I think it, it’s just - it’s obviously Top Chef related, where we’re pulling inspiration from that challenge. You know, we’re getting to see some of your favorite Top Chef alums in the kitchen again, cooking. You know, it’s no rules. As you see, the entire set is fair game. It is as if you were in the kitchen with me, albeit I’m in full glam, which I normally wouldn’t be.
AM: The looks you rock in those episodes as well as in the flagship show are always amazing every time – you don’t miss.
CHEF KK: Thank you.
But it’s like, it’s like a fly on the wall moment.
AM: Yeah.
CHEF KK: You get to see real interactions and the time that is spent with sometimes Top Chef alums that I have known for many years, like Gregory, and who we are deeply like, wonderful friends or me being introduced to a new Top Chef alum that I know very little about because I just haven’t had the time to interact. So, I mean, it’s just it’s fun. It’s 11 - 15 minutes of whatever. It’s my kind of TV.
AM: Love it!
You mentioned that shooting this competition series takes place over a 2 month period. How do you take on a show like that in terms of preparation? Clearly, you’re immersed in this environment, but how do you get your mind ready for it before you step into that abyss?
CHEF KK: You know, I think it’s a great abyss to be in. So, like, you know, there’s not a lot of like pumping myself up. I think the the first year that I was hosting, I had definitely more like internal personal work to work on.
AM: Yeah.
CHEF KK: Because I was really wrapping my brain around the pressure that I was putting on myself.
AM: Of course.
CHEF KK: But come Canada and now, obviously, the Carolinas like, you know, I go in a couple days before it. I like to go see the set. I like to get my bearings. I like to unpack and like organize space, equals organize mind. For me, really, the preparation is oftentimes the morning of, so whatever call time, my time is, I need my quiet, introverted recharge battery time. So, I wake up 1 hour and 40 minutes to 2 hours before, no matter what. Even if it’s crazy early, I will still need my time for my quiet and my coffee. It’s a daily practice keeping my mind ready and sharp for every single day.
AM: You’re joining the cast of the Traitors. We love this show, whether it is the US, UK, Australian, or New Zealand editions! And literally, we’ve watched various times for the US portion of the franchise, and thought, “what would it be like to have Alan Cumming (GoldenEye, The Good Wife, X-Men franchise) and Kristen together – we need these interactions”. So when it was announced that you would be doing this, we are ready. So, why did you want to join this show?
CHEF KK: You know, there was a lot of reasons going into it. I think that, for me, cooking competitions are something that I would dabble back into if it were for charity, or fun – but something that is less pressure. But like competition, I kind of hung up my hat on that one. This one is so outlandish, unrealistic in terms of the theme. honestly. We’re all running around the Highlands of Scotland trying to murder banished people!
AM: I know right?
CHEF KK: It’s insane!
AM: And some of those challenges, like the whole bug thing – yikes, so much anxiety for you.
CHEF KK: It’s silly.
AM: Yeah.
CHEF KK: So I felt like that lent itself to just like fully immersing yourself into fun. That was one reason. Another reason is, I’m always trying to find new ways to push my introverted self to get out there and do more, especially if you know it’s like even loosely tied to promoting my show.
AM: Oh yeah!
CHEF KK: So I mean, I’d be lying if I said I went on there not doing that. And then, also, they keep beating us in the Emmys, and Alan keeps beating me in the host category, so I was, like, if you can’t beat ‘em -
AM: You might as well join them. We can’t wait to see that!
KIND has been a brand that we have enjoyed eating. It’s healthy, a great mix of ingredients, and it’s fun. How did you come to this brand, and why did you want to partner with them?
CHEF KK: You know, they came to me, and I think the beauty of something like, KIND, is obviously I’ve had many KIND bars. I know exactly the brand. So when someone or a brand comes to me and says, well, obviously, it’s in the name, right, like World Kindness Day - let’s see what can we do, how can we shine a light on it, and how can we give back? That already, is check, check?
AM: Yes.
CHEF KK: It’s a yes, yes, and yes. I think it’s our duty if we are able to give and shine a light on things or have a platform in order to celebrate something, someone or an organization that deserves it, it’s an automatic yes. You know, I think it happened so organically because I was already going to New Orleans for the Emeril Lagasse Foundation, donating my time to cook at the reception there, and so, what better way to amplify all parties than to really like join forces in a way and give back in an even greater way. So, you know, It just it all made sense. It’s an incredible organization. With KIND, we’re able to give $25,000 to the Emeril Lagasse Foundation, 10,000 bars to YEP (Youth Empowerment Project), like, wow, it was a win-win for everybody.
AM: Will there be other things in this partnership as well, or was it just this with the Emeril Lagasse Foundation?
CHEF KK: The good thing about the Emeril Lagasse Foundation and KIND and myself donating $25,000 is that Emeril Lagasse Foundation supports programs like, YEP, but also everything else. So, they’ve already done a lot of the legwork. So if we can give back to them, they’re then giving back to x amount of organizations.
AM: It’s always great to be kind and to do kind things and how much more important is it during the holiday season to do so?
CHEF KK: Well, I think it’s 100%. Like, definitely, during the holidays to give back to those who might need more, whether that be food, money, time, or you know anything. We’re all capable of giving back in some form. Even if it’s just a smile and kindness throughout the day. You know, I think, on top of that given our climate, it’s not just the holidays.
AM: Yeah.
CHEF KK: It’s an everyday thing. And you know, many hands makes light work. I think that if we can all focus on impacting what we are capable of doing financially or time-wise, or whatever? All those little ripples do make a huge difference. For me, I sometimes get overwhelmed with the the amount that has to be fixed and course corrected, but the beauty of kindness is that you can give it for free.
AM: So true!
We always love chatting with you about different foods. We are in the holiday season. So, what are three dishes that you’re loving to make during this holiday season?
CHEF KK: Oof man!
AM: I know! But you’re always sharing things that we store away to make or to order when we’re out and about!
CHEF KK: We have entered baking season. My wife is Australian as you know. She had never gone apple picking. So, this past Fall, we went apple picking! That was awesome. I was like, how do you not know about this?
AM: I mean – it’s the perfect Fall thing to do and is just part of the checklist for the season – come on! right?
CHEF KK: I mean it’s a lovely tradition! You pick too many apples, you don’t know what to do with them. So, like anything like that, it adds so much like warmth and sense to the house. I love it so much.
AM: Yup!
CHEF KK: The warm spices! My wife is totally into baking from Gregory’s cookbook (Everyone’s Table: Global Recipes For Modern Health) recently, which is fabulous. I mean, honestly, for me, especially being East Coast based - you know, winter is cold. Anything that gets you to hunker down, get a fireplace going, warm meal, and people that you love gathered around the table. I think that there’s nothing better and then the food is almost a secondary to the feeling that it can bring.
AM: You’re always having your hands in a number of pots. We’ve talked about a number of things are coming up, but are there any other projects that we need to know about to share with our community?
CHEF KK: You know, not anything new that I can speak about at the moment. Obviously, January 8th Traitors, Top Chef - Spring of 2026.
AM: Which is exciting.
CHEF KK: And then, you know, great holiday gifts. Kish Aperitif and my New York Times Best-Selling, memoir, Accidently on Purpose.
AM: Love Kish Aperitif, a must for the bar cart.
CHEF KK: Thank you so much! We have a new label, looks a little bit different. I’m just, I’m really, really, really proud of that product. I think it’s delicious.
AM: As always, we appreciate you taking the time. It’s so good to connect and it’s always awesome to see how you authentically navigate with things that we know as well as new things that you do! We can’t wait for Traitors and will be cheering for you. And of course, when Top Chef drops can’t wait to see how everything unfolds!
CHEF KK: My pleasure! I’m sure we’ll be speaking again very soon.
PHOTOGRAPHY COURTESY | PG 59 + 60X KIND | PG 63 Sam McElwee/Peacock | PG 64 David Moir/Bravo |
Read the NOV ISSUE #119 of Athleisure Mag and see KINDNESS MATTERS | Chef Kristen Kish in mag.
We love the thought of having comfort food that comes in the form of street food with a twist that can be enjoyed with family and friends! We make our way to DC’s neighborhood, Georgetown to enjoy Thai cuisine that is filled with foods and traditions that we can all enjoy when we come in to dine at Rimtang! Chef/Owner Saran “Peter”Kannasute shares with us how he brought this restaurant into his hospitality group, the foods he grew up with, and what we should order upon our next visit with family and friends.
ATHLEISURE MAG: Chef Saran “Peter” Kannasute, can you tell us about your culinary background in terms of where you went to school, kitchens you trained in and what led to the creation of the Yume Hospitality Group?
CHEF SARAN PETER KANNASUTE: I graduated from military school in Thailand, following a long family history of military and police service on both sides of my family. Several members even served the King of Thailand. That background shaped my discipline, but my passion was always in cooking, inspired by my mother, who ran a small street-food restaurant in Bangkok. Throughout my childhood, I would go with my family to the fresh market and select all the freshest, seasonal ingredients to be used for the day. That experience shaped how I approach food and has become one of the most important influences on my culinary path. I moved to the United States in 1999 and began working in restaurants. I later had the opportunity to train under Chef Hiroyuki Sakai, known as the first Iron Chef of French-Japanese cuisine, while he was culinary advisor for Benihana in Florida. From early on, I knew I wanted to open my own restaurant to apply what I’d learned and create dishes that reflect my experience and heritage. That vision eventually became YUME Hospitality Group.
AM: Before we delve into Rimtang, tell me about Yume Hospitality Group, when you launched it, and the restaurants that are within it.
CHEF SPK: I moved to Washington, DC in 2009 and spent several years consulting for restaurants while exploring opportunities to open my own. In 2013, a mutual contact introduced me to my now business partner, Jeff King. He tried my food at a sushi bar I helped open, and we realized we shared a common vision for future ventures. That was where our journey began, and the beginning of YUME Hospitality Group. We currently operate three restaurants:
• YUME Sushi: Modern Japanese cuisine with French influences Located in Arlington, VA | Opened in 2018
• KYOJIN Sushi: Expanded interpretation of that same Japanese foundation Located in Georgetown, DC | Opened in 2023 after the pandemic RIMTANG: Thai street-food o Located in Georgetown, DC | Opened in 2024
AM: What are the flavors, spices, and ingredients that are indicative of Thai cuisine in general?
CHEF SPK: Lime, chili peppers, lime leaves, and lemongrass.
AM: When we say Street Food, what does that mean?
CHEF SPK: Street food refers to the everyday food culture found throughout many Asian countries, traditionally served from small stalls in morning or night markets. It’s fast access to comfort food.
AM: What led to you launching Rimtang as this is a departure from the other restaurants in this group that focus on Japanese cuisine?
CHEF SPK: I don’t see it as a departure from Japanese cuisine, but as an expansion of who I am. Rimtang allows me to return to what defines my roots and the cooking techniques I come from. Rimtang is more personal— it represents the flavors of my childhood and the generational recipes I grew up with. It’s not a different direction; it’s the continuation of my heritage.
AM: You mother, Chef “Mama” Prapit La Femina is the Head Chef at this Georgetown restaurant. Can you tell us about her culinary background as well as how she approaches the menu that is offered here?
CHEF SPK: Before entering the restaurant industry, my mother worked as an accountant. She learned how to cook from my grandmother when she was young and continued to develop her skills on her own. I have memories from my childhood of all the different meals she cooked for me, not only Thai dishes, but also Chinese, Vietnamese, and even Italian. Her approach to the menu at Rimtang is based on intuition and memory rather than formal training. She cooks the way she always has, and that authenticity defines Rimtang.
AM: What does Rimtang mean?
CHEF SPK: “Rimtang” means “sidewalk” in Thai and is commonly used to refer to street-side food stalls in Thailand.
AM: Tell us about the ambiance of this restaurant and what guests can expect when they are coming in to dine.
CHEF SPK: The space is designed to feel like home. It’s a cozy, two-story converted row home. It reflects the atmosphere I remember from eating my mother’s cooking as a child.
AM: What are 3 appetizers that you suggest that we can enjoy with friends and family?
CHEF SPK: Calamari, Tom Yum Soup with seafood, and Crabmeat Egg Omelet.
AM: What are 3 soups and salads that we should have our eye on when we are coming in with friends?
CHEF SPK: Papaya Salad, of course, and Seafood Tom Yum Soup.
AM: What are 3 Mama’s Signature Dishes that we should be thinking about when we come in?
CHEF SPK: Mama’s Signature Fried Rice, Tom Yum Soup, and Papaya Salad.
AM: Between the Stir Fry and the Thai Curry Specials, what are 3 that we should have in mind?
CHEF SPK: Panang curry with protein of your choice, Tom Yum Soup, and Salmon Curry.
AM: For the sides to add to our meal, what are 3 that we should have in mind?
CHEF SPK: Sticky Rice, Steamed Veggies, and Steamed Rice.
AM: What are 3 desserts that you suggest that we should enjoy?
CHEF SPK: Now we have Mango Sticky Rice, Coconut Ice Cream, and Peach Sago.
AM: We love a good drink, what are 3 that we should consider sipping on our next visit (this can be a cocktail, wine, beer, non-alcoholic)?
CHEF SPK: For non-alcoholic, Mama’s Signature Herbal Drinks like Pendant Juice & Thai Tea. Also Signature Thai Beer: Singha.
IG @rimtangdc
PHOTOGRAPHY COURTESY | Rimtang
Read the NOV ISSUE #119 of Athleisure Mag and see THE ART OF THE SNACK Rimtang in mag.
Taquería Condesa opened late summer 2025. The name “Condesa” pays homage to La Condesa, one of Mexico City’s most creative, design-forward neighborhoods, known for its Art Deco architecture, and vibrant culture.
When guests walk in, they experience an ambiance that feels fun and welcoming. Taquería Condesa is chic and stylish, but it maintains the warmth and soul of a true taquería. We like to say it’s “sexy, welcoming, and full of sabor.”
The flavors and ingredients of Mexico City, draw heavily from recipes that owner Leonel Baizan grew up with in his family’s kitchen. Handmade nixtamal tortillas, slow-cooked meats, bright housemade salsas, and chiles imported from Mexico - are just some of the components that define the menu. Along with Mexican flavors, Taquería Condesa brings the spirit of community and creativity that defines La Condesa CDMX.
They offer an assortment of appetizers, a section devoted to quesadillas, nachos, and burritos, and sides like rice and beans, but tacos are the heart of this menu. They offer 11 different varieties available in orders of two or three. The drink list features craft cocktails, Mexican beer and sodas, Aguas Frescas, and housemade margaritas, served frozen or on the rocks, with flavor options like mango, strawberry, or passion fruit. Their dessert section features churros.
We enjoy a good taco and with a number of delicious options, we suggest that you try - Birria: slow-cooked brisket with Oaxaca cheese, onions, cilantro, and consommé, Pescado: panko-crusted cod with red and green cabbage and jalapeño mayo, and Hongos: a satisfying vegan option made with mushrooms, beans, onions, and cilantro.
To enhance your taco experience, add generous helpings of Taquería Condesa’s house-made salsas (salsa verde, chile de árbol, and smoky) to absolutely everything. It’s also recommended that diners should try: Guacamole & Chips; Elote Asado (corn on the cob with chipotle mayo, queso fresco, Tajín, and lime); and Flautas Doradas (fried corn tortillas stuffed with a choice of filling and topped with crema, guac, pico, and queso fresco).
Pair your meal with a non-alcoholic treat, the aguas frescas – Tamarind, Horchata, and Jamaica (Hibiscus) – are refreshing and delicious. For cocktails, enjoy their Pepino: cucumber purée, silver tequila, lime, and agave; Beso Rojo: tequila or mezcal with hibiscus, pomegranate, orange, lime, and agave; and Avenida Amsterdam: pineapple purée, Grand Marnier, lime, and orange juice with tequila or mezcal.
Make sure that you enjoy their Happy Hour which runs Monday-Friday until 7 PM.
TAQUERIA CONDESA
824 9th Ave
NY, NY 10019
PHOTOS COURTESY | Taqueria Condesa
Read the NOV ISSUE #119 of Athleisure Mag or see ATHLEISURE LIST | Taqueria Condesa in mag.
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!
IG @nycwff
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!
IG @chefjgv
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.
IG @eattoma
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.
IG @bulleit
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.
IG @oldforester
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.
IG @bobbyflay
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.
IG @jeffmauro
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!
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.
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.
We’ve been long time fans of Chef, restaurateur, television personality, and author, Tom Colicchio. This month his 1st cookbook Think Like A Chef celebrates its 25th anniversary which has stunning imagery as well as a new author’s note!
When it first came out in 2000, it was a groundbreaking volume as it has simple steps that Tom used as a means to deconstruct a chef’s creative process. In many ways, it allows you to make restaurant-style meals in an accessible way for any home cook.
You’ll be able to build the cooking fundamentals that are essential from: roasting, braising, sauteing, making stocks, and making sauces.
Tom also shows how you can roast tomatoes and braise artichokes in various ways to make vinaigrettes to a carmelized tomato tart.
In a section called Trilogies, Tom combines 3 basic ingredients that can make several dishes that you’ll enjoy. This cookbook has a number of stunning photographs and is essentially a master class that is available on your bookshelf!
ANNIE LENNOX: RETROSPECTIVE
RIZZOLI
We always love seeing something interesting when it comes to our coffeetable books. Annie Lennox: Retrospective is a visual memoir by Annie Lennox which is the first and only official book from this award winning artist perfect for those who love music, fashion, and photography.
With a career that is almost half a century old, she is icon in pop music and pop culture whether it was being one part of Eurythmics with Dave Stewart or as a solo artist, she is known for some of the best-selling records or all times as well as creating memorable imagery that centers around her music.
As she has been filmed by some of the greatest photographers such as Richard Avedon, Paolo Roversi, and Ellen von Unwerth to name a few - this book includes Polaroids, iconic portraits, music video stills, record covers, and more.
ORGANIZED LIVING: SOLUTIONS AND INSPIRATIONS FOR YOUR HOME
TEN SPEED PRESS
If you’ve ever wondered what the homes of professional organizers look no further in Shira Gill’s Organized Living: Solutions and Inspiration for Your Home [A Home Organization Book]!
Shira showcases the homes of 25 international home organizers, offering an exclusive behind-the-scenes look into this meticulously kept world. You’ll see their spaces, the organizers, the passion that fuels their work, and more. You’ll get tips from the experts, resources, visual inspiration, and organizational hacks that you can use in your home or space of interest.
Read the OCT ISSUE #118 of Athleisure Mag and see BINGELY BOOKS in mag.
When we want to tuck into a nice Mediterranean meal without having to hop a flight to our favorite destinations, we suggest that you need to make a reservation to Leonetta for a savory experience that is accented with fabulous cocktails and wines! Every dish that we enjoyed hit the spot and made us think about the next time that we planned on swinging by!
As this month’s The Art of the Snack, we sat down with Leonetta’s founder and Chef Ed Cotton, their Wine Program Director Torrey Grant, and Beverage Program Director Mark Rancourt. Together they provided more insight on this eatery that is a total vibe that you can enjoy on date night, with friends, family, and colleagues!
ATHLEISURE MAG: Before we delve into Leonetta, we’d love to know more about your background, Chef Ed Cotton, in terms of where you went to culinary school, as well as kitchens you trained in prior to opening this restaurant.
CHEF ED COTTON: I grew up in Massachusetts and attended the Culinary Institute of America. After graduating, I was fortunate to train under chefs like Daniel Boulud and David Burke, and served as the Corporate Executive Chef for Tourondel’s Hospitality Group, where I oversaw the culinary programs for 12 restaurants globally.
AM: We enjoyed seeing you in S7 of Bravo’s Top Chef. Why did you want to be on this show and what did you learn from participating in this cooking competition show?
CHEF EC: At first, the prize money and exposure were definitely enticing, but beyond that I’ve always been competitive and I genuinely enjoy cooking under pressure. Top Chef felt like the perfect arena to challenge myself, have some fun, and see how I stacked up against other talented chefs.
AM: Why did you want to open Leonetta?
CHEF EC: Leonetta is a very personal project for me. One of my first jobs was in Charlestown, Massachusetts, working under Todd English at Olives, a Mediterranean restaurant I absolutely loved. Opening Leonetta has given me the chance to return to that style of cooking — creating a menu rooted in those fun, bold flavors, while reconnecting with my own culinary beginnings.
AM: When did Leonetta open and what is the cuisine that can be enjoyed here?
CHEF EC: We opened Leonetta in the fall of 2024, and the cuisine is Mediterranean.
AM: What are the ingredients and spices that are indicative of this cuisine?
CHEF EC: There are so many different types of flavor profiles and ingredients when creating a Mediterranean menu. Some standouts are Zaatar, Sumac, Ras el hanout, Aleppo pepper, Black Persian limes, and spice blends that are both created inhouse and sourced from La Boite.
AM: For Lunch, what are 3 appetizers that you suggest that we should have in mind when coming in?
CHEF EC: LAMB TARTARE - Harissa Aioli, Mint, Sumac-Lavash Crisp, CHOPPED TUNA “PUTTANESCA” - Tomato, Olive, Capers, Anchovy, Sesame Grissini, and BLACK GARLIC HUMMUS - Toasted Everything Spice, Marinated Chickpeas.
AM: What are 3 mains for Lunch that we should consider when coming in with friends, family, and colleagues?
CHEF EC: GRILLED TUNA CLUB - Bacon, Pickles, Egg, Spicy Club Sauce, Herb Mayo & Potato Chips, LAMB PANINI - Fontina, Arugula, Caramelized Onion, Rosemary-Lamb Jus, and ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato.
AM: To enhance our Lunch, what are 3 sides that we should share for the table?
CHEF EC: ZA’ATAR STEAK FRIES - Feta, Harissa Ketchup, Roasted mushrooms, Crispy Basmati rice, BAHARAT ROASTED MUSHROOMS - Sour Cherries, Cipollini Onions, and CRISPY BASMATI RICE - Medjool Dates, Black Mission Figs
AM: In terms of dessert, what are 3 options that we should be thinking about?
CHEF EC: CHOCOLATE PUDDING - Orange-Saffron Marmalade, Vanilla Chantilly, TIRAMISU - Coffee-Soaked Lady Fingers, Mascarpone, and OLIVE OIL SEMOLINA CAKE - Fior di Latte Gelato, Pine Nut-Rosemary Crumble.
AM: We had the pleasure of coming in for Dinner which was such a vibe. What are 3 appetizers that we should keep in mind?
CHEF EC: HAMACHI CRUDO “ACQUA PAZZO” - Pickled Watermelon, Lemon Mostarda, Calabrian Chili Ponzu, BEETROOT TZATZIKI - Dill, Garlic, Lemon, and JUMBO LUMP CRAB CEVICHE - Avocado, Cilantro, Radish, Sofrito Vinaigrette.
AM: To complete our meal, what are 3 mains that we should think about?
CHEF EC: ROCK SHRIMP COUS COUS - Israeli Cous Cous, Zucchini, Arugula, Basil, Sun-Dried Tomato, BRICK CHICKEN “PEPERONATA” - Esposito Pork Sausage, Peppers & Onions, and PORK SHANK SHAWARMA - Pita Bread, Tumeric Pickles, 6th Ave White & Red Sauce.
AM: To complete this culinary spread for Dinner what are 3 sides that we should have in mind?
CHEF EC: Our dinner menu shares the same sides as the lunch menu, and you can add in the CHARRED BROCCOLINI - Lemon, Anchovy, Ricotta Salata.
AM: Dessert is always a great way to end a meal - what are 3 desserts that we should think about?
CHEF EC: Our dinner menu shares the same desserts as the lunch menu, and you can add in the GELATO & ALMOND BISCOTTI (Choice of Three Scoops) and YOGURT PANNA COTTA - Blood Orange Caramel, Pistachio.
AM: We love a signature cocktail. What are 3 that we should enjoy?
CHEF EC: ITALO DISCO - redacted mediterranean lemon gin, aperol, bitter bianco, yuzu sake, sicilian lemonade, PALOMA PICASSO blanco tequila, grapefruit, cartron bergamote, combier pamplemousse, fevertree grapefruit soda, and PEPINO FIZZ - japanese whisky, rockey’s botanical, antica torino genziana, dolin dry vermouth, matsui umeshu, lemon, cucumber soda.
AM: Torrey, you are Leonetta’s Wine Program Director, tell us about your flight program, which we had the pleasure of enjoying.
TORREY GRANT: We offer 3 separate wine flights now, which consist of 3 wines each served in 3 ounce pours. Each flight is themed with a different destination: Greece, Italy, and the Islands. Guests receive a “boarding pass” that explains the wines and sets the tone for the experience. It’s a cool way for guests to try several wines at once and not commit to one glass or a bottle.
AM: Mark, you’re Leonetta’s Beverage Program Director and Brunch is our favorite meal of the week. Tell us about 3 dishes that we should consider and what cocktail would you pair with it?
MARK RANCOURT: BABKA FRENCH TOAST - Whipped Cheesecake, Wild Berries, Orange Blossom Syrup - If you’re going the “dessert-for-breakfast” route, let’s go all in. Replace your morning coffee with an Espress-O’Tini. A fresh shot of premium espresso paired Teeling Small Batch Irish Whiskey, Madagascar Vanilla, Banana Liqueur, and Cafeto, Mexican Coffee Liqueur
WILD MUSHROOM SCRAMBLE - Farm Eggs, Black Truffle, Sesame Crostino - Let’s stay light and bright by pairing with our Cardoon Spritz. Crisp cava bubbles along with tangy, tropical passion fruit counter-balanced by Cardamaro, a slightly bitter Italian wine and artichoke-based amaro from the Piedmont region.
SHAWARMA SPICED BACON - All that savory, spicy flavor needs one thing... more savory spice! Order the Leonetta Bloody Mary. The garden-fresh flavor of St. George Green Chile Vodka paired with pureed tomato, char-roasted red pepper, capers, lemons, horseradish, and North African harissa to deliver a most delicious version of the brunch staple.
AM: Tell us about your Aperitivo Hour as this is always a great way to end the day or to be a gateway to a fun night out.
CHEF EC: Our Aperitivo Hour is something we offer during the summer months that is all about that Italian tradition of winding down the day with a spritz, small bites, and friends. We offer shareable snacks — cured meats, cheeses, olives and country bread — alongside a select menu of Negronis, Spirits, and wine. It sets the stage whether you’re heading into dinner or just enjoying a relaxed evening.
AM: As we navigate from the Summer into the Fall, will there be new additions to the menu that we should know about?
CHEF EC: Yes, we’re really excited about some new fall additions. We’ll be introducing a Vegan Bolognese that’s hearty and comforting, perfect for the season. Our hamachi crudo will get a fresh update with new fall flavors, and we’ll be expanding both the raw bar and pasta selections to highlight what’s best right now.
Our Hamachi Crudo will get a fresh update with new fall flavors, and we’ll be expanding both the Raw Bar and pasta selections to highlight what’s best right now.
AM: Are there upcoming events that we should keep in mind as we look ahead to the Fall and Holiday season?
CHEF EC: Absolutely — we have a really fun lineup ahead. Our cocktail lounge, Leo’s Famous, is kicking things off with a Halloween party where guests are encouraged to dress as a ‘famous Leo’ — whether it’s Leonardo DiCaprio or your favorite celebrity born under the Leo sign. For Thanksgiving, we’ll be offering a special menu that celebrates the holiday with Italian flair. In December, we’re rolling out festive Christmas cocktails that are perfect for celebrating with friends and family. And of course, we’ll be closing out the year with a big New Year’s Eve party here at Leonetta — a lively way to ring in 2026 with great food, drinks, and energy.
IG @leonettanyc
PHOTOGRAPHY COURTESY | Leonetta
Read Athleisure Mag’s SEP ISSUE #117 and see THE ART OF THE SNACK | Leonetta in mag.
Early memories of our first fine dining experience includes Landmarc at Columbus Circle (although the location in Tribeca was the original, you could always find us dining at this uptown location). The ability to enjoy lunch or dinner with a great view of Central Park, flavorful dishes, and being able to do so in a way that didn't feel fussy always made us feel at home when we ate there countless times!
Chef Marc Murphy is a restaurateur that has opened a number of restaurants and has a passion for bringing people together through the power of food. He is also a frequent judge on such Food Network shows that include Chopped, Beat Bobby Flay, and Guy's Grocery Games.
We sat down and talked with him about his phenomenal culinary career, his creative approach to food, being a TV personality, participating in culinary events, and how he continues to lead the restaurant scene on his own terms. In addition to chatting with him, we also had a great time shooting with him for our Summer editorial shoot which was shot at MM Kitchen Studio in Tribeca.
ATHLEISURE MAG: What was the first dish that made you realize you loved food?
CHEF MARC MURPHY: I had a magical raspberry soufflé at a restaurant in the South of France, and the experience of being in such a refined setting while tasting something like that completely blew me away.
AM: When did you realize you wanted to be a chef?
CHEF MM: Not right away! I didn’t grow up saying, “I want to be a chef.” But after working in kitchens in my early twenties, I fell in love with the rhythm, the energy, and the creativity. I realized I could turn this into a career—and I haven’t looked back since.
AM: Where did you train, and what were some of your early kitchens?
CHEF MM: I trained at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and then worked in some incredible kitchens—Le Miraville in Paris, Le Louis XV in Monte Carlo under Executive Chef Alain Ducasse, Le Cirque, and La Fourchette.
AM: Did growing up all over the world inspire your passion for food?
CHEF MM: Absolutely. My dad was a diplomat, so I grew up in Milan, Rome, Paris, and Genoa. Every city had its own flavor—literally. I learned early on that food was a cultural connector. It gave me a global palate before I even knew what that meant.
AM: How was Prince Albert your babysitter in the ’70s?
CHEF MM: Ha, yep. Our families were friends, and when we lived in Monaco, he’d occasionally keep an eye on me. He went to Amherst and didn’t want to go home for the smaller holidays, so he’d stay with us—let’s just say my parents took full advantage of that and left him with us.
AM: How would you define your cooking style?
CHEF MM: Rooted in classic French and Italian technique, but driven by what’s fresh, seasonal, and fun. I want food to feel elevated, but approachable.
AM: What inspired you to launch Landmarc in Tribeca?
CHEF MM: I wanted a place where I could cook food I loved - well-executed, unfussy, and inviting. Tribeca felt like the perfect neighborhood for that kind of restaurant, and it became a real community spot. Also, I had always been cooking at high-end restaurants, but I wanted a place where my friends could come in 2-3 times a week, not just 2-3 times a year.
AM: Is it true you built the original Landmarc yourself?
CHEF MM: Pretty much, yeah. I was there with a hammer, laying tile and wiring fixtures. We were scrappy and passionate, and that energy was baked into the bones of the place.
AM: What do you look for when opening a new concept?
CHEF MM: It starts with, 'Would I want to eat here?' I look for a compelling location, a vibe that fits the food, and a team that believes in the concept as much as I do. I also try to find a spot where the neighborhood truly needs you- if the area already has five bistros, it probably doesn't.
AM: What was the inspiration behind Marc179?
CHEF MM: I hadn’t had a restaurant in a few years and was ‘hungry’ to open something. Given my availability and the events at MM Kitchen Studio, the three-day-a-month pop-up format has been the perfect solution. It’s a neighborhood spot where guests can always expect delicious, approachable food, and the flexibility of the pop-up model allows me to offer something unique while working with my schedule.
AM: How do you plan meals at Marc179?
CHEF MM: It always starts with seasonality and sourcing. We build the menu around what’s fresh and exciting, and sometimes I bring back inspiration from my global travels, nostalgia, and fun surprises. Sometimes I bring home inspirations from some of my travels.
AM: What happens at MM Kitchen Studio?
CHEF MM: It’s my culinary playground. We host everything from private dinners and cooking demos to food product launches and content shoots. It’s where the creativity happens.
AM: Tell us about Umbrian Gold Olive Oil.
CHEF MM: It’s a project I’m really proud of. My brother Paul and I produce organic extra virgin olive oil in Umbria—straight from our family groves. It’s bold, peppery, and the only oil I use at home.
AM: What’s the value of being on TV for chefs today?
CHEF MM: It’s a great platform. You get to share your personality, educate, and inspire people who might never visit your restaurant. I love the camaraderie on shows like Chopped and Beat Bobby Flay - it’s competitive, but it’s also about having fun.
AM: Why is food policy and advocacy important to you?
CHEF MM: If you care about food, you have to care about who grows it, prepares it, and serves it. I’ve always felt a responsibility to use my platform to advocate for the industry and its workers. That’s why I’ve been involved with everything from restaurant associations to culinary diplomacy.
AM: How do you recharge personally?
CHEF MM: A walk in Central Park. I work out. I cook for friends. I spend time with my family. And I’ll never say no to a good Negroni, the ballet, the opera, or a good live performance.
AM: What are 3 workouts you do to stay in shape?
CHEF MM: Spin - great for cardio, Ellipitcal - low impact but still intense, and Long Walks in New York - it's the original urban workout.
AM: What was it like assisting Jerome Robbins at NYC Ballet?
CHEF MM: It was wild. I was young, working as a rehearsal assistant. Watching Jerome’s creative process taught me how to trust instinct and embrace precision - lessons I still use in the kitchen.
We've all been navigating the heatwaves that continue to ebb and flow throughout the Summer. In our shoot with Chef Marc Murphy, we focused on easy looks that incorporated heritage pieces as well as sustainable tees to keep everything light and allowing you to stylishly flow throughout various parts of the day. We had the pleasure of shooting this at MM Kitchen Studio as well as out and about in his Tribeca neighborhood.
AUTHENTICITY EDITORIAL | TEAM CREDITS
PHOTOGRAPHY Paul Farkas | FASHION STYLIST Kimmie Smith | GROOMER Ryann Carter |
IG @pvfarkas
AUTHENTICITY EDITORIAL | STYLE CREDITS
WFH LOOK | PG 52 - 57 | TECOVAS Button Down Shirt | HIRO CLARK The Sleeveless Tee | JOHN VARVATOS Jeans | REVO Conrad |
LOUNGE LOOK | PG 58 - 61 | JOHN VARVATOS Lightweight Sweater + Jeans | REVO X LEXUS Spindle |
OUT + ABOUT LOOK | PG 64 - 76 | JOHN VARVATOS Leather Jacket + Jeans | CACIO PEPE Hemp Cotton Camisa Crew | REVO Harbor | TECOVAS Boots |
AUTHENTICITY | EDITORIAL PHOTOGRAHY CREDITS
SONY Alpha 7R IV, FE 50mm F1.2 GM Full-frame Standard Prime G Master Lens, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, + FE 70-200mm F2.8 GM OSS Full-frame Telephoto Zoom G Master Lens with Optical Steady Shot | SIRUI Dragon Series Bendable RGB Panel Light Set of 2 of B25R*2 Kit + DJ280 |
Read the JUL ISSUE #115 of Athleisure Mag and see AUTHENTICITY | Chef Marc Murphy in mag.
There is nothing like ending your meal with the perfect treat or even giving your self something special while you’re out and about! Milk Bar is the perfect treat that in addition to being innovative in the way that flavors come together, but it’s also the nostalgia of it all! Whether you’re popping into one of their bakeries (5 locations in NYC, Chicago, LA, Las Vegas, and DC), or shopping online – there is something about enjoying their cookies, cakes, milks etc that is utterly satisfying. Chef Christina Tosi (Netflix’s Bake Squad and With Love, Meghan and FX’s The Bear) is the creator of Milk Bar which is spin-off from David Chang’s Momofuku restaurant group.
We had the pleasure of sitting down talking with this founder, entrepreneur, baker, and TV personality/host to talk about how she came into the industry, her iconic Milk Bar, and her recent collaboration with Premier Protein which is available through the end of August where you can enjoy treats made within this collaboration - Blueberry Pancake Super Cookie! It’s made with Premier Protein Vanilla 100% Whey Powder and you are obtaining 10g of Protein in this chewy cookie along with tangy blueberries and decadent maple notes which is satisfying.
ATHLEISURE MAG: What was the first baked good that you fell in love with?
CHEF CHRISTINA TOSI: Well technically it wasn’t a baked good- it was my grandma's oatmeal cookie DOUGH! She didn’t realize I was sneaking punches of it as a kid every time she looked away. I love the act of mixing and baking and giving away cookies, but I REALLY loved that dough.
AM: When did you realize that you wanted to be a chef and to work in pastry?
CHEF CT: When it was time to enter the workforce, the thought of taking a desk job terrified me. When I asked myself what I wanted to do for a living every day for the rest of my life- I only had one answer: “make cookies.”
AM: How did you come to the Momofuku world initially?
CHEF CT: I met Dave through a chef friend when Dave needed help writing a HACCP plan for the health department. We got along royally and it was clear he needed some help building his restaurant empire, so I started working with him in a non-party chef capacity to start. But bakers gonna bake and eventually I found myself working ops by day and moonlighting as Momo’s first and only pastry chef.
AM: What led to the creation of Milk Bar?
CHEF CT: I wanted to bridge my fine dining, formally trained pastry chef background with my home baker upbringing.
AM: You have done a number of collaborations and your latest one is taking place this month with Premier Protein! Can you tell us more about why you partnered with them and tell us more about this partnership?
CHEF CT: I love the fact that Milk Bar and Premier Protein both see the world in the same way- we both love to show up and make people's lives more positive, more fulfilling, more full of brightness and life. And we believe that flavor is at the heart of that (no sacrificing when it comes to living life to its fullest or most nutritious!). I also LOVED the challenge of creating baked goods that not only satisfied the sweet tooth in us but also kept us feeling satisfied and powerful through the day. I’ve become a protein hound myself off the clock and was really inspired to work with my incredible team to create baked goods that look as good as they taste and deliver on every promise - taste at the tippy top!
AM: What is your creative process when it comes to adding items to this menu?
CHEF CT: We like to define a flavor story first - is it a time, a food memory, a dish, a season that we’re trying to deconstruct and reconstruct into a cookie, cake, pie, ice cream, latte, etc., then we got at it with all our might trading notes, building spreadsheets of formulas and revisions as we tinker and taste, tinker and taste. When we think something is ready for prime time, we hold a larger tasting with the team to get as much feedback as possible across different pallets. It’s really fun work, but sometimes really harrowing. It took us 2 whole years to get our Birthday Cake just right before we put it on the menu. If we’re not obsessed with it, we can’t expect you to be and so we keep working.
AM: Why do you think Milk Bar resonates with so many people?
CHEF CT: We exist to democratize dessert - to make people happy with dessert and we spend a lot of time thinking, seating, creating and tinkering to find the bullseye of food that makes people feel seen and known and loved but also new and full of potential and excited about what’s to come in life. I know, that’s a lot for answering soft serve or a fudgy centered cookie or layer cake to hold, but I think we do a pretty good job of it and the proof is in the proverbial pudding.
AM: We loved seeing Bake Club during the pandemic in our IG feeds and you recently released a cookbook of the same name last Fall. Why did you want to write this cookbook and what are you excited for readers and bakers to know about it?
CHEF CT: I love demystifying baking - love letting folks in behind the curtain, give them the best recipes, great tips that unlock their creativity and potential, and above all else create a community of fun. So from homemade sprinkles to soft pretzels, chocolate mirror cake and creme brûlée to the best ever chocolate chip cookies, ice cream cones and pb s’mores bars, I got you. All you have to do is show up to a world full of must-have kitchen moves. I’ll be your guide!
AM: We always enjoy seeing your projects whether they are your collabs, limited edition launches, seeing you host/judging or appearing on S3 of The Bear – are there any upcoming projects that you want to share with us that we can keep an eye out for?
CHEF CT: We have some really fun Bake Clubs we’ll drop in the coming weeks, and there’s some fun places we’ll show up in your lives when you least expect it this fall and winter- but mum's the word beyond that :)
ATHLEISURE MAG: With the partnership between Premier Protein X Milk Bar, throughout the month of August, their flagship bakeries (NYC, LA and DC in-store and for delivery on DoorDash, UberEats, and GrubHub – for those that can’t make it to the flagship stores Blueberry Pancake Super Cookie will also be available at the new Chicago Milk Bar store and online at milkbarstore.com for delivery nationwide) will be hosting a Premier Protein Power Hour every day in Aug. from 3pm – 4pm. Fans can come in and get one protein menu item for free to ensure that your midday sweet treat has the power to fuel your journey and keep the party going! This will include their Blueberry Pancake Super Cookie, their Mega Milkshake Caramel Cake, and their Power-Packed Tiramisu Truffle.
As part of Premier Protein’s Shakes for Shifts platform that supports nurses, Premier Protein and Milk Bar will offer an exclusive sweepstakes and discounts for nurses. Nurses can show their ID at any Milk Bar location during the month of Aug. to receive an extra 20% discount. For nurses in NYC, LA, DC, and Chicago – nurses can enter to win a Premier Protein X Milk Bar Power Hour delivery for their hospital floor.
Read the latest issue of Athleisure Mag.
Read the JUL ISSUE #115 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
PHOTO CREDIT | Sye Williams
In this month’s issue, our front and back cover story is with 5X Grand Slam Champion and 4X National Champion in PPA and MLP’s Pickleball, Tyson McGuffin. We talk with him about how he came to the sport, his passion for it to those who play it and coach it! He also tells us more about this sport as we as the projects that he is involved in.
We also recap MLP New York Tournament that took place 4th of July Weekend. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila and we can’t wait to share the Finals with you which will take place here in NY at Central Park in the AUG ISSUE #116 which drops next month.
We always look forward to Taste of Tennis which is a kick off event ahead of the US Open where the world’s best tennis athletes play at Arthur Ashe Stadium. We sat down with Penny Lerner of AYS Sports Marketing who created this event that brings the culinary world along with tennis stars together! It’s an evening of tasting phenomenal meals, seeing athletes compete in culinary, and more! She spoke with us for the 2nd year in a row to talk about the organization, purpose of the event, and what we can expect this year! We also talked with Aqua Restaurant Group who will be participating as the hosting venue with Aqua New York. We wanted to know more about this restaurant and why they wanted to participate. Next month, we will recap this phenomenal event along with interviews from the red carpet.
We made our way down to Tribeca to MM Kitchen Studio where we created a Summer Editorial Menswear shoot with Chef Marc Murphy who has opened a number of phenomenal restaurants, is a TV personality on Food Network on such shows as Chopped, Guy’s Grocery Games, and Beat Bobby Flay. We talked about his career, his approach to his food, upcoming projects, and more.
We made our way to Greenwich Village this month to chat with Chef Dominique Ansel about the newly opened Papa D’Amour as well as to enjoy a 9TASTING of some of his key dishes of sweet and savory items! Our culinary editorial shoot allows you to see what you need to enjoy upon your next visit.
We headed to NoMad to share 2 eateries that should be on your radar when you’re in the neighborhood. For lunch or dinner, we suggest Handroll Bar Rolling and chatted with the owner, Olivia Youngmi Ham who opened this restaurant due to her passion in this industry as a restaurant designer and consultant. She talks with us about dishes we should try, the ambiance, and upcoming events taking place there. In terms of a sweet treat, we love the innovative ice cream menu that Honey Kim of Honey’s at Bear Donut offers. She talks about her background prior to coming to this eatery, her creative process, and what we should have when we come in.
Matt Steffanina is not only one of the Co-Founders of the DNCR Academy and a choreographer who has worked with a umber of phenomenal artists including Taylor Swift, Meghan Trainor, and Jason Derulo to name a few. He is also a DJ who has been dropping songs that are feel good in nature. We talk about his creative process and upcoming projects that he is involved in.
We headed to Big Sur to Treebones Resort and in this month’s The Art of the Snack, we took a seat at Wild Coast Sushi to find out about this omakase style restaurant in a yurt! We also found out about the resort as well.
This month's Athleisure List comes from Forza Pilates in Nashville where you can enjoy Reformer Pilates. We also head to Todas Santos in Mexico to Desierto Azul which is a wellness resort that we can imagine decompressing in.
This month's 9PLAYLIST comes from our cover star, Tyson McGuffin. He also shared his 63MIX ROUTIN3S on what he enjoys having, doing and being Morning, Afternoon, and Night. Matt Steffanina also shares his 63MIX ROUTIN3S with us as well. This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Papa D’Amour’s, Chef Dominique Ansel and Selva’s Chef Giovanni Orellana who share their 9CH3FS with us and Marc179’s Chef Marc Murphy who shares his 9B-L-D.
Of course, we have a number of roundups that you can also check out our must-haves!
Read the JUL ISSUE #115 of Athleisure Mag.
This time of year is one that we enjoy because there are a number of events in this month that are filled with meeting new brands, enjoying those that are already on our radar and being able to take in unique experiences!
BCB Brooklyn gives us all the Summer vibes with the ability to hit Industry City for an expansive trade show that also includes their courtyard as well as events that take place around this event. It's about celebrating the hospitality community, educating, and of course getting in great sips and bites!
The day before this 2-Day event, we headed to City Winery at Pier 57 for Wine Enthusiast’s Sip of South America which showcased wines from Chile, Brazil, and Argentina! We listened to an informative panel about wines in this region, the terroir, their pairings, and where the industry is going! We also sampled a number of wines while talking to the winemakers!
Later that night, we made our way to Mister Paradise in NYC for a pre-event for BCB Brooklyn, Mixing with Mexico presented by William Grant & Sons showcasing Milagro Tequila. In a bit of a bar takeover, Bar Maruo (listed as a top 50 North American bar in Mexico City) created a series of Italian aperitifs with a tequila twist.
We also enjoyed an intimate tasting with Stilo Pimentel, who is an ambassador of the brand. He walked us through their portfolio as well as talking about what sets them apart from other Tequila brands.
We were definitely ready to hit the tradeshow of BCB Brooklyn on Jun 10th. As we have navigated this for the past few years, visiting the booths are a mix of 1:1 Tastings and simply visiting what speaks to you. We always like mixing it up and taking breaks in between. Last year, we sat down to talk with Jackie Williams who is the Event Vice President of BCB Brooklyn. Since we caught up with her after the tradeshow, she can provide great insights on a number of things that we saw this year as well as looking ahead to what we can expect next year!
ATHLEISURE MAG: We enjoyed this year's BCB Brooklyn from the tradeshow to the external events! We've had the pleasure of interviewing you last year as well as attending the show which was amazing. What can you tell us about new additions to this year's show that you were excited to execute?
JACKIE WILLIAMS: So glad to hear you and your team enjoyed this year’s event, and thank you for joining us! There were quite a few new elements this year, but one of the biggest was the spotlight on growing the “No and Low-Alcohol” category. From low-ABV spirits to non-alcoholic cocktails, it was amazing to see so many brands in this space have a strong presence at this year’s show. This growing movement was also on display in our education programming, which really speaks to how BCB Brooklyn serves as a hub for industry trendspotting and forward-thinking conversations.
Two other standout additions this year were our first-ever Brand Accelerator Pitch Competition and the Cirque de BCB Brooklyn event. Both reflected some of our core values at BCB Brooklyn: championing emerging brands and creating fun, meaningful ways for the community to gather.
AM: What are 3 brands that were new to the show we should have our eye on?
JW: There were so many incredible brands that activated this year, including Volans Tequila, Parch Non-Alcoholic Agave Cocktails and BŌKEN, to name a few. These newcomers made a strong impression, alongside many others who came from all over to showcase their gins, tequilas, liqueurs, aperitifs, no and low products, and more. While we’re seeing new names entering the space and participating in BCB Brooklyn, it’s also inspiring to see how returning brands continue to evolve and raise the bar each year.
AM: From an educational standpoint, what kinds of trends and hot topics were shared/discussed at this show?
JW: We had a phenomenal education line-up this year, thanks to our Head of Education Lynnette Marrero and our 2025 Education Committee. Some of the topics that resonated most included the continued rise of low-ABV and non-alcoholic offerings, entrepreneurial growth, and deeper conversations around cultural identity and representation in the hospitality space. Every year, we aim to provide programming that’s both practical and inspiring, where industry professionals walk away with more knowledge than they came with.
AM: The Courtyard Bar Takeovers are always a great highlight! What can you tell us about this?
JW: The Courtyard Bar Takeovers were such a fun part of BCB Brooklyn this year! We had a great lineup of people serving up drinks behind the bar, including rapper Ja Rule, who co-founded Amber & Opal, as well as The Original Pickle Shot and Jack Sotti from Renais Spirits. Beyond the cocktails, the courtyard became a space for connection and gatherings. One of my favorite moments there was the “Sip with PRIDE Meet-Up” with drinks provided by ALB Vodka in front of the BCB letters in Courtyard 7/8. It was a vibrant space for members of the LGBTQIA+ community and allies to network, exchange stories and build new relationships.
AM: We also enjoyed going to Ja Rule's lounge booth where we literally bumped into him which was a fun moment for us - what is your favorite moment of this show?
JW: It was great to have Ja Rule and his Amber & Opal Co-Founders join us at BCB Brooklyn this year. On top of having his amazing team onsite, one of my favorite moments from this year’s show was the first-ever BCB Brooklyn Brand Accelerator Pitch Competition, Presented by Women of the Vine & Spirits® & Diverse Powered Brands™. The finalists brought a ton of passion and innovation to the stage, and the winner received a prize package worth over $50,000 in services to help grow their brand. It was incredible to witness how impactful our show can be for businesses looking to grow in the industry.
AM: What were you most excited about at this year's BCB Brooklyn?
JW: There was so much to be excited about at this year’s show. From the high-energy Courtyard Bar takeovers to the depth of conversations in our VIP+ sessions, it’s hard to pinpoint only one thing I was most looking forward to. I will say, I always love seeing how each brand activates at their exhibitor booth and this year, brands like Barr Hill (showcased live bees), Ritual Zero Proof (had an ice cream machine) and Ketel One (had a pre-batched espresso martini machine) set the bar high for next year’s booth activations.
AM: Is there anything you can tell us about next year’s BCB Brooklyn as we’re already pumped for it!
JW: Believe it or not, we have already hit the ground running with planning for next year’s BCB Brooklyn, which will take place on June 9th and 10th at Industry City. While I can’t reveal too much yet, I can say we’re building on the momentum from this year and pushing to make 2026 even more impactful, inclusive and unforgettable.
As the end of Day 1 came to an end, we made our way to Williamsburg, BK to attend Une Petite Soiree presented by LPM Restaurant and Bar at Bar Blondeau which is located at the Wythe Hotel. This restaurant has locations all over the world and at this event, they showcased 4 of their mixologists that are from these global destinations! We enjoyed sampling the beverages, taking in rooftop vibes and more! Attendees enjoyed cocktails from Michter's Whiskey, Farmer's Gin, and Mezcal Los Siesta Misterios.
Getting a taste of French Riviera style was definitely a great time for all of us. Interestingly enough, we were able to go across the street for one of the biggest opening parties to kick off BCB Brooklyn! William Grant & Sons had a Block Party: Bowling Bash at Brooklyn Bowl where they showcased their portfolio of brands which included Hendrick’s Gin, Monkey Shoulder, Milagro Tequila, Glenfiddich Single Malt Scotch, The Balvenie Single Malt Scotch, Tullamore D.E.W., and Reyka Vodka. In addition, we had a number of savory bites, bowling, and listening to a live band that kept the energy going. It was great to talk to the hospitality community, meet up with others in the industry and to find a few cocktails that we had never considered and to put them in our rotation!
After a great day filled with walking the floor and enjoying great parties, we started the next day back at Industry City to continue navigating the show floor as well as to join our 1:1 Tastings with Hendrick’s Gin and Tullamore D.E.W. Being able to talk with the brand to find out more about the history, new items in their portfolio as well as how they will continue to connect with those that enjoy their brand is always informative and is one of the things that's great to find out and you never know how you'll know more about those brands within our Athleisure Media community as well.
As BCB Brooklyn came to a close, it wasn't quite over yet as we took a seriously immersive experience to bookend the past two days with Don Julio’s Por Amor: An Immersive Tasting Experience at Mercer Labs in Lower Manhattan. Mercer Labs Museum of Art and Technology is known for their cutting edge technology that allows you to see screens and a full multi-sensory journey. We were able to experience the first-ever full brand takeover that took place here.
Via an interactive tasting we smelled and sipped Don Julio 70, Reposado and 1942 and we were served them in unique ways.
We saw and heard Don Julio's origin story through immersive video projection, 4D sound, and atmospheric storytelling.
We also had the opportunity to create our own signature cocktail at a hands-on mixology station guided by expert bartenders and to name them. Although our event was press only, from Jun 12 - 15, there were limited complimentary tickets that were available to the public.
PHOTO CREDIT | PG 102 + 105 BCB Brooklyn | PG 106 - 113 Don Julio |
Read the JUN ISSUE #114 of Athleisure Mag and see BCB Brooklyn 2025 in mag.
We're always looking for a great night out and Wonderland Bar is on our list as it is inspired by the idea of escaping into a whimsical, fairy-tale world. It's a dreamy, enchanting space that feels like a hidden oasis in the city. It's perfect for a date night, celebrations, or just hanging out with friends!
When it comes to going out to a lounge that has great bites and cocktails, it's about the ambiance and with lush greenery, playful lighting, and beautifully curated cocktails - you'll find it to be vibrant! Whether you're looking for something romantic, magical, or just fun and social!
The menu is a playful fusion of Asian-inspired small plates and elevated bar snacks which are designed to complement their cocktails and they are meant to be shareable.
For your next night out, we suggest that you pick items from both their Hot and Cold portion of the menu. For Cold, we suggest the House Chinese Pickled Cucumber, Hi There Sesame Cold Noodle, and Oyster with refreshing yuzu sauce. For Hot, we suggest their Sichuan Beef Stew Noodle Soup, House Fried Chicken Burger, and Shrimp & Crab Toast with French Baguette.
Savory dishes are a great way for us to continue enjoying a well deserved night out. They're even better when they are paired with a well crafted cocktail that you can not only enjoy but also share for your next post! We suggest ordering Bubble Trouble which is made of black tea, vodka, mango, rum; Green Dragon which includes gin, dry vermouth, snap pea, lemon; and Ghenghis Khan that has tequila, amaro, mint, ginger, lime, and Angostura.
We're always down for a Happy Hour as we find that it's a great way to sample a menu and either stay longer or come back for more of an immersive experience. Wonderland Bar's Happy Hour runs Wednesday through Friday from 5–7 PM. It features $10 signature cocktails, select wines, and a rotating menu of small bites. It’s the perfect introduction to Wonderland’s flavors and vibe, especially for a first visit.
If you're looking for ways to shake up your week with your friends or significant other, every Thursday night they host an open mic!
WONDERLAND BAR
96 2nd Ave,
New York, NY 10003
PHOTO CREDIT | Wonderland Bar
Read the JUN ISSUE #114 of Athleisure Mag and see ATHLEISURE LIST | Wonderland Bar in mag.
We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
IG @choibites
We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
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FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
