FOOD PHILOSOPHY | CHEF ESTHER CHOI

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!

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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.

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Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.

ATHLEISURE MAG #113 | CHEF ESTHER CHOI

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

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

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

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

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

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

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

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

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

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

Read the MAY ISSUE #113.

ATHLEISURE LIST | CITROVIA

Only in NY does scaffolding at Hudson Yards become an installation that is unticketed and open to the public with a whimsical lemon grove that is comprised of surreal sculptures, lighting displays and seating that you can enjoy with a group of friends and family or when you're solo!

Citrovia is 30,000sqft with 700 plaster lemons, and there are steel and foam painted leaves. Here visitors can guarantee to have a sunny and rainless experience. It's made possible due to One Manhattan West, a 70 story skyscraper is not only completed but occupied. THe sister tower Two Manhattan West, is shorter and currently under construction with its completion slated for 2023. When it comes to scaffolding, you either have large monstrosities that tend to be an eyesore or you begin to think about doing it in a way it in a way that is pleasing.

Evan Schechtman, founder of Cuttlefish Inc. and Warren Adcock, Creative Director of Midnight Theatre took on the task to transform the scaffolding to a 40ft tall lemon grove that was made by hand at Adirondack Studios in upstate NY. They are known for their work at attractions that you have enjoyed at Disney!

Their creation marries whimsical with functionality as people can enjoy interactive augmented reality games, a place to unwind, an urban playground and even educational elements with Little Lemons in the Big Apple which is a collaboration that brings Brookfield Properties and the Salvadori Center together.

Guests can stroll the area and find themselves at Moynihan Train Hall, Whole Foods, 2 Danny Meyer concepts as well as having a place to gather and enjoy Instagrammable moments. It's worth noting that no two lemons looks alike and it's accessible to residents and visitors. It's a no-brainer that in the summer, this will be a great place for everyone to enjoy. With the fall and winter, we think this will be great for those that are looking to get a visual pick me up when they need to get a bit of "sun" and citrus relief.

CITROVIA @ MANHATTAN WEST PLAZA

435 W 31st St

NY, NY 10001

manhattanwestnyc.com

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PHOTOS COURTESY | Manhattan West

Read the JUL ISSUE #67 of Athleisure Mag and see ATHLEISURE LIST | CITROVIA in mag.

IN REWIND | VILEBREQUIN

A few weeks back we popped into Vilebrequin’s store that is at Hudson Yards during their historic opening night. A few days ago we stopped in to the launch of Vilebrequin X JCC+ (Jean Charles de Castelbajac) at The Webster in NYC’s Soho. This line has always been on that we have loved as they make an assortment that includes mens, womens and kids. This collaboration adds an additional playful level and can be seen across a series of curated apparel as well as accessories.

Read the latest issue of Athleisure Mag.

TECH REALITY CHECK WITH JON FORTT

This month's cover is graced by another one of our faves, CNBC's Jon Fortt who we see everyday as Co-host of Squawk Alley where, he shares his insight on what's going on with startups as well as tech companies. In addition to rocking an array of menswear that is transitional winter/spring style, he shares with us how he got into the industry from journalism to broadcasting, his approach to his work and more.

ATHLEISURE MAG: Tell us your background and how you got into broadcasting and ultimately to CNBC?

JON FORTT: I’m kind of an accidental broadcast guy. It was never a big goal of mine to get on TV. I actually started out working for newspapers as a print reporter. There was a national newspaper chain called Knight Ridder and they had this amazing scholarship for aspiring journalists and media businesspeople from ethnic minority groups. Every year, they’d pick four high school students to win a financial award, and more important, summer internships during college. Unfortunately, Knight Ridder doesn’t exist anymore, and there aren’t enough programs like the one they had.

Anyway, I worked for a Knight Ridder paper called the Lexington Herald-Leader after college, then got a job in Silicon Valley at the San Jose Mercury News just before the dot-com bust. I eventually made the move to magazines, editing at Time Inc.’s Business 2.0 and writing for Fortune. That’s where CNBC found me. They’d have me on every now and then to talk about Apple, which had become my specialty. Back in 2010, they decided they wanted to take a chance on a new correspondent, and fortunately, I was it.

AM: We know that you enjoy talking about tech companies, startups, products and services. What is it about technology that makes you so passionate and do you have a specific topic within it that you really enjoy focusing on?

JF: That’s a cool question, because I don’t think anyone’s asked me in that way before. It’s a little bit of an accident of timing that I’m into technology, I think. I got out of high school in 1994, the same year the web browser was born, and I think that has a lot to do with it. I got to the college newspaper and we were suddenly facing this question of what we were going to do about the web. Some of us started learning HTML, and built the first website for the paper. (I don’t think I had much to do with the final product, but it was fun to learn.) Not long after that, the paper got its first digital camera, which was seriously high-tech back then. It could only shoot black-and-white photos, and the resolution was really bad, but it was about 10 times faster to get a photo shot and processed compared to the darkroom. It became clear pretty quickly that technology was going to be the edge I would need in my career to get things done faster and at higher quality. That’s what I like covering most, I guess – the way seemingly small ideas can completely change the way we get things done.

AM: When we're watching CNBC, you talk about a range of companies and startups - and you have a fresh and fair approach to present it to those of varying levels of understanding - how important is it to make these topics relatable to a wide, as well as a niche audience?

JF: Maybe it’s the writer in me, and maybe it’s the time I spent doing tech reviews. I try to remember that there’s no excuse for making the audience feel dumb. Our audience is smart, but a big portion of our viewers aren’t into all of the jargon – they’re people managing stock portfolios preparing for retirement, or retirees trying to understand the forces that are affecting the stocks they own. The temptation is always to match the wonkiness of the guests we have on – economists and investment managers – to sort of prove that I can go toe-to-toe in the conversation. But I think it’s always important to remember why I’m there: as a representative of the viewer.

THIS PG | HANRO Luis Zip Jacket, Cotton Sporty Vneck Tee + Living Lounge Pant |

AM: We love the Fortt Knox Podcast. How did it come about and what is its mission? What are some of the challenges that live interviews bring?

JF: Thanks! The Fortt Knox Podcast was born because I felt like I was leaving too much good stuff on the cutting room floor. I mean, sometimes a Fortune 500 CEO is willing to spend an hour with me, and I’ve got five minutes of live air time. Depending on what’s happening in the news, maybe I’ve got to ask about the company’s stock price, or something political – if that’s what’s moving markets that day, it’s what you’ve gotta do on CNBC. That’s a third of the live interview time, gone. Why not record a longer interview, and offer it up to people who want to go deeper?

The mission? There’s a line I say to introduce each episode, and I think it sums things up: “We’re going to learn how the very best climbed to the top, and pull out lessons along the way.” The stuff I do live on CNBC is mostly for investors and fans of the public markets who want to understand where to put their long-term dollars. Fortt Knox is for people who want insight into building their careers, who want to understand how high-achieving people get things done.

At the same time, because I’m a little crazy, I decided it would be cool to do a live streaming show, Fortt Knox Live.  That’s also weekly, and a CNBC producer, Evan Falk, works closely with me on it. The mission behind that is to answer the question, "What are the best ways to manage your time and money in a culture where tech is taking over?"

AM: Walk us through what it is like to prepare as a Co-Anchor for Squawk Alley and for your podcast Fortt Knox? Wow, what does your day look like when you're preparing for Squawk Alley and then when you're getting ready for your show?

JF: It’s sometimes a bit nuts. I get up in the morning at 6 or 6:30, and I immediately check my phone (iPhone X at the moment) for headlines and indications of how stocks are likely to begin trading that day. I look for emails from the producers about changes to the guests and timing of the show. I copy that over into a folder I keep in the cloud in Microsoft OneNote. (See, I’m not a total Apple guy.) Eventually, I walk to the train, about a mile and a half, and catch New Jersey Transit to Hoboken and then a PATH train to World Trade Center. I’m really conscious of all the spots where I will and won’t have Internet access, because I’m compiling my research for Squawk Alley the whole way. I walk from World Trade to the New York Stock Exchange in Lower Manhattan, where we broadcast the show live from the floor.

After Squawk Alley ends at noon, I might head up to the Nasdaq MarketSite in Times Square to record a Fortt Knox Podcast interview, or on Wednesday to stream Fortt Knox Live. From the Nasdaq I’ll make my way to CNBC headquarters in Englewood Cliffs, New Jersey. I finish the in-office day there. I might be editing the audio for the podcast, which I produce and edit myself, or I might be planning the next Fortt Knox Live with Evan. Or I might be pouring over stats and trying to figure out how to boost the distribution and quality of both the podcast and live show. Sometimes that bleeds over into time at home, too. But I try to get home by 6, in time for dinner with my wife and two boys, who are 7 and 9. I like to give them a hug goodbye in the morning, have dinner with them and get them ready for bed if at all possible. That means bringing Fortt Knox work home sometimes, but ideally the kids don’t see too much of it. I try not to pull out my phone much in the evening. One of the upsides of technology is that it helps us to be more flexible in where and when we work. Of course, that can backfire if we use it to overwork ourselves, but it can also give us more time with family if we can work it right.

AM: What's your hectic time of year in terms of covering tech and startups?

JF: I used to say it was the springtime, but now, with Fortt Knox, there is no slower season. If things are getting slow, it means I need to step up my game in booking guests.

AM: What are your impressions on the state of the crypto asset ecosystem? Do you have any recommendations for people interested in the space?

JF: I’m not one to give in-depth investment advice – that’s my colleague Jim Cramer’s gig – but I’ll say this: if you’re doing it right, investing is a game of skill, not a game of chance. You shouldn’t put your money into anything unless you believe you have a decent idea of what makes its value go up and down. I see a lot of people putting money into cryptocurrencies who have no idea what’s making prices move. Some people say, “If you just put 1% of your net worth into cryptocurrencies, it’s OK.” But let’s be real, if 1% of your net worth is $2,000, and you buy some Bitcoin and it doubles, you’re either going to sell it and say, “that was fun,” or you’re going to be tempted to start chasing it and put $10,000 in. Hey, unless your 401(k) is fully funded with the match, you have 6 months’ worth of expenses saved in cash, you're carrying zero student loans and you're not carrying a balance on any credit cards, don't even think about putting more than a couple hundred bucks into cryptocurrencies. It'll distract you from more important uses of your money and time. That’s the advice I’d give family, anyway.

AM: We love that you call it like you see it. How does your approach to journalism best bring out the story? How have you adapted with new media and distribution platforms along the way?

JF: After a certain period of time, with certain subjects, I think the audience gives a journalist permission to offer what I’d call “informed analysis.” How’s that different from opinion? Well, everyone’s entitled to their opinion, right? Informed analysis is different. You get to deliver analysis when people understand that you have a bit of background in the subject, and you can give historical context for why something is likely to happen, or why a product or strategy is important or risky or not. I try to be careful about that, but I think the “call it like you see it” approach is important in today’s journalism, when some executives or companies might be trying to put up a smokescreen or overhype technologies. The key is that the analysis be informed.

AM: Who are some of your favorite interviews so far on-air? Who are some people you’d love to have a session with?

JF: Satya Nadella, the CEO of Microsoft, is fun because he has this unique approach to leadership. He doesn’t take the drill sergeant approach, or the admit-no-faults approach that’s popular in some circles of leadership today. He’s thoughtful. Jeff Bezos was great too, but it’s been too long. I’d love to have him back. It’s also been a few years since I last talked to Mark Zuckerberg on air. Now would be a great time for him to sit down with me again. Subtle, no?
 

AM: What would you tell those that are interested in getting into broadcasting and podcasts? Anything to add with tech-specific shows particularly?

JF: The great and horrible thing about getting into media right now is, you no longer have to ask for permission. If you’re really passionate about telling people’s stories and about sharing knowledge, you can just do it. If you have a broadband connection, a PC and a phone, you have everything you need to start showing the world what you can do. So whenever young people tell me they’re interested in getting into media, I’m like, “Show me what you’ve done.” Don’t tell me, show me. And I’m not looking for top quality necessarily, but I’m looking for drive and evidence that this person is getting better. Often, young people can’t show we much they’ve done. And that tells me you’re not truly passionate about media, you maybe just like watching videos. There’s a difference.

With tech-specific shows – it’s just like anything else you’re interested in. Be a voracious student of the area you care about, hone your craft as far as how you write, and speak, and present information, and you’ll be surprised how far you’ll go.

AM: When you're not on air, what can we find you doing?

JF: I’ve become something of an amateur photographer lately. I shoot with a Sony A7ii, a full-frame camera I got from an eBay auction a year and a half ago. (The secret with those auctions is to use a sniper program like Gixen.) I just recently put together the newsletter for my youngest son’s elementary school PTA. It was 12 pages, full color, far too elaborate.

AM: How do you maintain balance between your schedule from being on air, hosting events and your family?

JF: I try to limit the business dinners and do lunches instead. Then there’s the whole being home for dinner thing. I read the kids a Bible story, read to them from a book (right now we’re in The Voyage of the Dawn Treader, powering through C. S. Lewis’s The Chronicles of Narnia series). I tend to be the parent who primarily handles bigger projects like book reports, speeches and science projects. My philosophy is, if I make specific commitments at home the way I do at work, I have to move other things to make them happen.

AM: What's your personal style on air and how does that differ when you're running errands or out on the town?

JF: I’m one of those guys who knows what I like, but I wouldn’t say I qualify as someone who’s deep into fashion. If I’m just going to be around the house, it’s sweats or the same athletic gear I wear to work out. If I’m going out, I’m one for dressy jeans, a button-down and layers. Lately I’m into more details, collars and cuffs, and quality stitching. It’s the nice thing about being an adult who’s not growing anymore and being able to maintain a pretty constant weight. Quality stuff lasts. Some of my favorite pieces are more than 10 years old. I’ve got a couple of leather jackets that I picked up in Italy on our honeymoon 11 years ago.

AM: What fitness studios do you go to?

JF: I know this is sacrilege, but I don’t do fitness studios. CNBC has a free gym at headquarters, and when I’m doing what I should, I get in there two or three times a week for some time on the bike and a few weights. My staple now that I’m over 40 is body weight exercises – pushups, pullups, planks, squats, lunges – that sort of thing. At home I’ve got resistance bands, which are great for promoting flexibility and muscle elasticity. I get the fitness studio thing - the camaraderie, the motivation - but it's not my thing. The last gym I went to was a Gold's in Silicon Valley. I went at 5 a.m. with the old people and bodybuilders, and it was a cool $15 a month. Very business-like. Come to think of it, if I were single I’d feel differently, but at this point I’m not trying to meet new people at the gym, you know?

AM: What are three must-haves that you take with you to work daily?

JF: I’m not going to count my phone, because that’s a gimmie. I’ve got to have my Anker portable battery, because there’s no way any phone can get me through a full day on a single charge. I always carry my Tascam DR-40 with two XLR mics for podcast recording. And I’ve got a pair of JLab Audio Epic2 Bluetooth earbuds.

AM: What's currently on your playlist?

JF: I’m all over the place. I’m still bumping A Tribe Called Quest’s last album, and I have a mild obsession with Dua Lipa’s New Rules – particularly that spot in the chorus where the rhythm shifts from 3-2 to a standard back beat. X Ambassadors are the most underrated alternative band out there… “Love Songs Drug Songs,” and “Unconsolable” get heavy rotation from me. And of course real hip-hop from The Roots, Mos Def, Nas… I don’t touch the new mumble rap stuff.

AM: What charities/organizations do you support?

JF: We’re longtime supporters of World Vision and Children International, and over the past five years, we’ve stepped up our giving to International Justice Mission. IJM is a pretty phenomenal organization that goes into communities around the world and works to free slaves. Their work includes victims of human trafficking, the fishing industry, brick-making operations... you name it. They work with local law enforcement to not only liberate people, but also bring criminals to justice through the courts.

AM: If you weren't working in your current field, what you be doing?  

JF: I thought about taking a year off after college and trying to make it as a singer/songwriter. I’m glad I didn’t have to resort to that. In high school, I took architecture classes and thought I might do that for a while. Whatever I’d be doing, it would probably have to involve bringing creative concepts to life using technology.

Jon's shoot took place in the Hudson Yards and Hell's Kitchen neighborhoods, which are two hot areas in the city on the west side in midtown. Throughout the shoot, we showcased luxury living at Sky, which is developed by The Moinian Group. We wanted to know more about why this property has had so much buzz due to its location, amenities and more.

ATHLEISURE MAG: What is the concept behind Sky Residences?

THE MOINIAN GROUP: The largest residential tower in the country, Sky debuted in January, 2016. With an abundance of resort-like amenities and services, Sky was designed to provide the ultimate luxury experience for its residents. The 71-story building, which offers studio to two-bedroom homes, sits at the nexus of two thriving neighborhoods – Hell’s Kitchen and Hudson Yards – allowing residents to immerse themselves in best-in-class services while experiencing one of Manhattan’s most vibrant, growing communities.   

AM: Who developed this property?

TMG: Leading NYC developers, The Moinian Group are the development team behind Sky. The Moinian Group is one of the top national real estate entities to develop, own and operate properties across every category including office, hotel, retail, condos and rental apartments. The team's portfolio of 20 million square feet spans across many major cities including New York, Chicago, Dallas and Los Angeles. Bold New York handles the leasing for the building.
 
AM: Who created the interior design?

TMG: The stunning interiors at Sky were designed by celebrated architecture and design firm, Rockwell Group. Founded by award-winning visionary David Rockwell, Rockwell Group was also responsible for spearheading all of the building’s design features.  

AM: What amenities are offered?

TMG: Sky leads by example in luxury residential living, featuring a myriad of world-class amenities including including an outdoor deck with two zero-edge pools; a private park; full-service spa with nail salon; professional-sized basketball court designed by Carmelo Anthony; water club with Turkish hammam; indoor/outdoor yoga spaces; billiards lounge and café; two libraries with fireplaces; a Spot Canine Club; and a 10,000 square foot fitness floor. The building also features world-renowned artwork by Yayoi Kusama, including a larger than life, carved bronze pumpkin in the building’s infinity loop motor court, as well as the two Kusama “Infinity Net” paintings in the building’s David Rockwell - designed lobby. Sky also features Gunther Forg’s Lead Paintings.

AM: What bespoke services are offered?

TMG: Sky offers a 24-hour doorman, valet services, on-site lifestyle concierge service by Luxury Attaché, Spot Canine Club, exclusive events, in-house room service from LifeCafe and a full-service spa with an adjoining nail salon and massage studio.

AM: Tell us about LifeTime Athletic at Sky.

TMG: LifeTime Athletic at Sky - NYC's premier health and fitness club - features an unparalleled array of amenities and services. Residents can enjoy four fitness studios with offerings such as Pilates, Yoga and Cycle in addition to a full range of group fitness classes. The 70,000 square foot space also offers LifeSpa, LifeCafe, expansive indoor lap pool, spacious locker rooms with lavish amenities and towel services. LifeTime provides an ease of access to all residents, allowing them to take an elevator straight into the fitness club and enter through the residence entrance.

AM: Tell us about the neighborhood.

TMG: Sky is positioned right in the heart of Hell’s Kitchen, the home to many of NYC’s famed theaters and award-winning restaurants. Residents are also in close proximity to the iconic Highline and West Chelsea’s renowned art galleries. The booming Hudson Yards District, set just a few blocks from Sky, will soon feature brand new office towers along with more than 100 new luxury shops and restaurants.  

AM: What is next to Sky?

TMG: The retail space next to the Sky residences is curated by the Moinian Group. This past year The Moinian Group created Sky Art, a nonprofit art center founded by Frahm & Frahm and The Moinian Group that featured exhibited work from Swiss artist Ugo Rondinone. The artist's latest collection, I <3 John Giorno, was designed as a tribute to American poet and activist, John Giorno. The location, now named Sky Space, has been transformed into a premier event venue fit with high ceilings and glass curtain walls.  

AM: How can people contact you?

TMG: For more information visit liveatsky.com, email us at hello@liveatsky.com, or call our leasing office at 212.588.0042.

PROPERTY PHOTOS COURTESY | THE MOINIAN GROUP

Read more from the Feb Issue and see Tech Reality Check with Jon Fortt in mag.

FOR THE LOVE OF THE STUNT | JESSIE GRAFF

Think back to your favorite movies and we guarantee that there are some action sequences. Although there are some actors that do their own stunts, most enlist a stunt person to make the scene truly look and feel as next level as possible. This month's cover girl is celebrity stuntwoman and athletic personality, Jessie Graff.

Jessie has been in a number of movies and TV shows. In addition, if you're a fan of NBC's American Ninja Warrior, then you have seen her crushing courses on this TV show as well while donning a Wonder Woman costume. We spent an afternoon with her shooting her for our
cover and this energetic woman showcased her athletic ability while also sharing anecdotes how she got into the business, where we have seen her as well as how she has honed her craft over the years.

ATHLEISURE MAG: What was your journey to becoming a stunt woman from childhood to actually selecting this career?

JESSIE GRAFF: I wanted to be a super hero, like Buffy the Vampire Slayer and Xena Warrior Princess. I loved the physical part most, but didn't know that stunts were a separate job, so I always thought I'd be an actress. After majoring in theatre in college, I learned that the actors don't usually get to do their own stunts, so I immediately researched everything I could about stunt people. I read every article I could find, studied the stunt player’s directory, and found
out where stunt people trained. Then I got photos, made a demo reel, moved to LA, and signed up at every gym in where I could find stunt people. Then I copied everything they did, learned everything I could, and eventually, earned my place in the community.

AM: What type of training does one engage in order to become a stunt woman?

JG: Fights, falls/wipeouts, weapons, parkour, gymnastics, rock climbing, every style of martial arts, wire work, rigging, trampolines, bicycles, air rams, Russian swing, high falls, scuba, sky diving, cars, motorcycles, fire burns... There's so much to learn!

AM: Obviously, you're in great shape, what workouts do you suggest for great abs, glutes and arms?

JG: I organize all of my workouts into a 3 day cycle of push day, pull day, and leg day. It allows me to push each muscle group to the limit, and give it 2 days to recover, while I'm training the other 2 main muscle groups.

I suggest FORGETTING about how you want your body to look, and choosing workouts based on what you want to be able to do, and how you want to feel. If you want great arms, get hooked on rock climbing, gymnastics, or calisthenics. Set goals like climbing at a certain difficulty level or learning to do a kip on bars. Then do all the drills, progressions, and strength training to get those skills, and make a new goal 1 level higher. Want great glutes? Work on, bounding agility obstacles, improving your vertical jump, or learning parkour. When you get passionate about a hobby that requires those muscles, every workout is more inspiring, and there is no end. If you want an 8-pack, and you get there, how do you stay motivated to work out and eat healthy? How do you maintain it? But if you succeed in your goal of 10 pull ups, great! New goal: get 12, or 15 or 20.

AM: What are your go to foods between your travels, working out etc?

JG: I always carry B-up protein bars and roasted seaweed with me, because fruit/carbs are easy to find, but protein and vegetables are harder to grab on the go. Basic structure of any meal is 1-2 servings protein, colorful vegetables, 1 serving of carbs or fruit, all on top of a huge pile of dark leafy greens.

AM: What's on your playlist when you're in the gym?

JG: Jessie Graff's Wonder Woman Playlist on DC Comics and "Try Everything" from Zootopia.

AM: What movies have we seen your work in?

JG: Look for me with purple hair in Future Man on Hulu, and Bright on Netflix. Other projects are Wonder Woman, Supergirl, Transformers, The Dark Knight, Marvel's Agents of Shield, G.I. Joe, Die Hard...

AM: What is the process like in terms of casting when you are going into being a stunt person in a film?

JG: If there are lines, we go to auditions as actors. We send demo reels or they are submitted by the stunt coordinator, so that they know we are qualified to do the stunt required for the role. We are given lines anywhere from the day before to at the audition, read for camera,
maybe have a call back, and are booked for the acting role. The auditions to be the main stunt double on a big action movie are the most fun. It's often a whole group of us in a gym, learning
fight choreography, and showing off kicks, flips, weapons, and any other applicable skills for a couple of hours.

AM: How do you prepare for the roles that you participate in?

JG: I rarely get more than a week's notice for a job or big audition usually 1-2 days. I have to guess which skills are most likely to come up, and prepare for EVERYTHING, so that no matter what comes up, I can be prepared (hopefully). Training constantly in so many different disciplines, improves my ability to learn brand new movements faster, so that even if something totally new comes up, I can adapt.

AM: What is the thinking behind wearing the Wonder Woman costume during your American Ninja Warrior run?

JG: My first year, I dressed as a chicken to advertise my short film 'Epic Chick Fight,' but a parent messaged me on Twitter about her 6-year-old daughter, who had never been very physically active. After watching me, she said 'I like her. I like her outfit' then promptly dressed her Barbie like me, and went outside to climb the jungle gym with her. It made me realize how much impact my clothing choices could have on kids. Now, I choose outfits that seem most likely to inspire kids to be healthy and strong.

AM: When you're not training, what is your personal style when you're out and about versus when you're in the gym?

JG: My personal style is pretty much Under Armour shorts and sports bras, or maybe a tennis skort to shake things up. The world is my gym, so I dress for workouts at all times.

When I'm at work, I wear whatever the costume department puts me in. For super fancy red carpet type events, I require that the mid-section be fitted, and stretchy, with a full circle skirt that allows for full range of motion. I always wear shorts under my skirt, so that I can flip and kick without wardrobe malfunctions. Other than that, I don't understand why I would ever wear anything other than workout clothes or swim suits.

AM: We love your videos on Instagram with your pup and your pig, it's a great way to show your physique and to get to know your personality, how long does it take to do them?

JG: It takes about 30 seconds to toss spinach around the floor, to keep @SammoHog occupied and in frame, and 20 seconds to 5 minutes to shoot the video...well... up to 1 min for Instagram,
but Facebook videos allow for longer workout clips. It rarely takes more than one take. Unless it's a compilation of multiple attempts. Those may take 30 min or so of trying and failing 20 times before I succeed, and another 5 minutes to edit.

AM: Are there any charities or philanthropy that you are a part of that you would like to share?

JG: I really want to do more to help educate people of all ages about healthy eating and exercise habits, and how to make them feel fun and effortless. I currently do that by sharing my own tips, tricks, and experience on social media, but would love suggestions on specific charities that deal with those topics.

AM: What advice would you give to a girl that is looking to get into the world of stunts?

JG: Don't pursue stunts unless you REALLY love it. You will get beaten up. You'll be cold and wet, falling down concrete stairs at 3am, or sweating in a full leather suit on an overheating motorcycle, on a 110 degree day in the desert. They will constantly throw crazy and unusual
challenges at you, and you'll have to think on your toes, to figure it out on the spot.

If working out 5-8 hours/day, and fighting to achieve seemingly impossible feats sounds like a dream job, do it. Work your butt off. Learn everything. Be smart. Be humble. Listen. Pay attention, and be helpful. If you are talented, work really hard, and have a great attitude, you will have an amazing career, a lifetime of adventure, and become friends with some of the most incredible people on the planet.

We get to be the unknown heroes of the film industry.

Our photoshoot with Jessie Graff took place at Henry Hall in NYC's Hudson Yards. We took a moment to find out more about the interesting concept of this residential property that also makes you feel like you live in a hotel as well.

ATHLEISURE MAG: What are the amenities offered at Henry Hall?

HENRY HALL: Henry Hall features a unique amenities package focused on the building’s club and lounge areas and elite food and beverage offerings. As part of its innovative programming,
Henry Hall will debut Delicious Hospitality’s new restaurant, dubbed Legacy Records. The restaurant, bar and lounges will be spread over the building's first and second floors.

In addition to the restaurant and second floor lounge, Henry Hall residents will have access to an array of sought-after amenities, including a “jam room,” resident’s club room, private dining rooms and wine room, roof-deck, state-of-the art training center as well as exclusive access to Henry Hall Concierge for 24-hour service.

Henry Hall will also provide residents with Echo Dots connected to Amazon Alexa. The posh rental has equipped each of the 225 residences with an Echo Dot and created an Alexa skill tailored specifically for Henry Hall residents. Building Link, the leading online residential
management system, has developed a custom skill that gives Alexa the ability to answer numerous requests that pertain specifically to residents. Voice commands that residents can make include the following: “Alexa, ask Henry Hall if I have any packages”; “Alexa, ask Henry
Hall if there are any events in the building today”; and “Alexa, ask Henry Hall when the gym will be open.”

AM: What is the concept behind the design of the building?

HH: Developed by Imperial Companies, on behalf of the joint venture partnership with Shorenstein, and with interior design by the renowned Ken Fulk, Henry Hall is Hudson Yard’s newest destination rental. In contrast to the glass towers dominating the Hudson Yards neighborhood, Henry Hall gives a thoughtful nod to ‘Old New York’ with its brick and steel
façade. The 33-story building includes 225 studio to two-bedroom units with prices starting at $3,350.

Henry Hall is a new wave residential experience inspired by boutique hotel culture. Eric Birnbaum, Co-founder of Imperial Companies, and the vision behind Henry Hall, says his imagination was sparked by stays at The Bowery Hotel and The Battery SF, among other properties. “At Henry Hall, we take design and programming cues from boutique hotels. I fell in love with the idiosyncratic charm of their lobbies - the design elements, the way people move through them,” Birnbaum says.

Henry Hall creates social programming for like minded people, communal spaces to relax and recharge, exquisite meals & beverage, all with grand décor and a rooftop view.

AM: There is a distinct boutique hotel vibe to this residence - why is that and what offerings does the property provide to those who are not residents?

HH: Henry Hall will offer a residential option that merges New York’s nightlife and boutique hotel experience with luxury residential living. The residences were outfitted as a modern take on traditional grand hotels and in keeping with that theme the private lounges, jam room, rooftop deck, gym—were all created to extend the holistic experience of a boutique hotel. Launch programming features a summer music series, “Tuesdays at Henry Hall,” which
welcomes residents and friends to enjoy a rotating cast of notable and socially influential DJs.

AM: Within the space that was included within our photoshoot, who decorated it?

HH: Ken Fulk, who has been dubbed “Silicon Valley’s creative disruptor,” and whose credits include The Battery SF among other high-profile residential and hospitality projects, worked with Eric Birnbaum to design the resident experience throughout all aspects of Henry Hall, from the eclectic lobby to the elegant lounges to the custom finishes in each residence.

Design elements in Henry Hall's grand lobby include a floor made of three different types of marble set in a herringbone pattern; a 10-foot-diameter custom brass chandelier retrofitted
with 24 cut-crystal globes from the 1930s; hand-scraped teak wall paneling with brass accents; a salon-style installation of vintage oil paintings and frame photography; tribal rugs; and antique furnishings.

AM: What are other selling points in this building?

HH: Henry Hall is truly a first of its kind: a destination and a community similar to a boutique luxury hotel or a members’ only club.

The residences include finishes such as ash hardwood flooring throughout and oversized windows that flood the residences with natural sunlight and provide sweeping city views. Gourmet kitchens are equipped with stark white quartz countertops and backsplashes,
premium brass fixtures by Waterworks and stainless steel appliances by Bosch and KitchenAid. Custom hexagonal tiles line the bathroom floor and are accompanied by a medicine cabinet with integrated vanity lighting and polished nickel fittings. Each unit is equipped with a Bosch washer/dryer.

"Every space, however unique, public or private, is considered an essential part of the Henry Hall story. They become a defining element of the residential experience,” said Eric Birnbaum,
Co-Founder and Partner at Imperial Companies. "So many people would love to live in their favorite hotel or have the City’s newest restaurant be just downstairs - Henry Hall makes that a reality.”

For more information about Henry Hall, please visit www.henryhallnyc.com.

AM: For those that are residents, what are the neighborhood selling points?

HH: Located at 515 West 38th Street, the site of the former Legacy Recording Studio, Henry Hall is at the epicenter of Hudson Yards and is redefining luxury for a new generation of New
Yorkers. Hudson Yard’s close proximity to the major transportation hubs of the recently completed 7 train extension, Penn Station and the Port Authority Bus Terminal provide an array of convenient transportation options. Henry Hall is in close proximity to the city’s finest shopping, dining, entertainment and cultural venues and is surrounded by Chelsea and The Meatpacking District to the south and the Hudson River to the west.

AM: Is there anything that we should know about the Hudson Yard area?

HH: Hudson Yards is just north of the Meatpacking District and Chelsea, adjacent to Hell’s Kitchen, stretching along the High Line and the river, and close to Midtown; an electric atmosphere in which you can work, play and live. A convergence of parks, public space, haute
cuisine, shopping, easy access to transportation and stunning views of the river and cityscape make it easy to see why the neighborhood is booming.

Read more from the Aug issue and see For the Love of the Stunt | Jessie Graff in mag.