EXQUISITE EXPERIENCES | CHEF MASAHARU MORIMOTO

Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!

As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.

ATHLEISURE MAG: What dish made you fall in love with food?

CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.

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

CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.

AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?

CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.

AM: How do you define your style of cooking?

CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.

AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?

CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.

AM: What do you look for when it comes to opening a restaurant or concept?

CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.

AM: What do you love about Morimoto by the Sea on Holland America?

CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.

AM: What does being involved in Japan Day and the parade mean to you?

CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.

AM: What are you looking forward to for the parade?

CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.

AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?

CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.

AM: When you are not in your restaurants or at festivals, how do you take time for yourself?

CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.

AM: What can you tell us about your new NYC restaurant or upcoming projects?

CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.

AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.

IG @chef_morimoto

@momosanramen

@japanparadenyc

PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |

Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.

TOGETHER AGAIN | KRISTEN KISH, JUSTIN SUTHERLAND + JEREMY FORD

There's nothing like having your favorite comfort dish and having it recreated by a chef! The second season of TRU TV's Fast Foodies drops Jan 27th with Chef Kristen Kish (Bravo's Top Chef Season 10 Winner and chef/owner of Arlo Grey), Chef Justin Sutherland (Iron Chef America Winner, Top Chef Season 16 contestant and chef/owner of Handsome Hog) and Chef Jeremy Ford (Top Chef Season 13 Winner and chef/owner of Stubborn Seed and The Butchers Club). We catch up with the trio to talk about their latest season, what they're excited for and they give us the scoop on what they have in their kitchens for their Fast Foodies fix!

ATHLEISURE MAG: How excited are you for the second season of Fast Foodies?

CHEF JEREMY FORD: It’s so crazy how fast it goes by! You’re waiting, waiting, waiting for editing to be done and then you’re like it’s time to go!

AM: Do you know if the 3rd season has already been greenlit or are you keeping your fingers crossed?

CHEF JF: Fingers crossed for sure! I think that we have something pretty special.

AM: I love the concept, it’s really cool. Being someone that is also a stylist, I love anytime you have the opportunity to see people who are skilled at what they do in one way and how they want to pair it down for themselves when they’re just flowing. In our culinary podcast Athleisure Kitchen, we always like asking chefs what they really love to eat and what they like to do after a long day so it’s cool that you are sharing that with people and they are getting that insight!

CHEF JF: Yeah, I feel that the fancier the food that you do at work is the more simpler you want the food to be outside of it!

AM: Kristin how excited are you that the 2nd season is coming back?

CHEF KRISTEN KISH: Oh my gosh, I'm so excited I mean we’ve already filmed it obviously! It’s the anticipation of being able to have it out there and for everyone to see what we know is coming and that also is really exciting! I’m ready for it to be here and to just get it started!

AM: How is it with you guys because the 3 of you seem like the best of friends! So being able to just be on set together and doing what you love must be a lot of fun!

CHEF KK: Honestly, I knew of the guys and even in the first episode, first season, was like immediate chemistry and connection. They’re forever friends and they’re family at this point. It’s really cool to develop a friendship over a really cool work project!

AM: It’s so great to be able to chat with all 3 of you and before we delve into the 2nd season, what initially drew you to this show? We have 2 Top Chef winners and an Iron Chef winner – how did you guys combine your super powers to do this show?

CHEF JUSTIN SUTHERLAND: For me, I wanted to be able to do it because it was kind of the anti all the other shows that have been done. We have all done Top Chef, Iron Chef and different forms of competition or high stressed competitions that don’t really build friendships. Sometimes, they tear them apart. Especially at the time that we were filming season 1, we were beginning this pandemic and the world was just different and it felt like such a light hearted fun show without too much weight on it and just a way to just cook amazing food and to have fun.

CHEF KK: I think for me, the most exciting part is that once you hear the concept, you got the flights booked and then you’re ready to go because we all said yes – I still remember that first meeting because we all arrived separately – because it was very much COVID times. We got out and it was like, do we hug, do we high 5? I remember thinking, do we do this? Then we went into the kitchen and we just started cooking and for me, I hadn’t cooked in a long time like that in a chef inspired space with people around me because we were in lockdown. So that was the moment when I realized that my soul needed this.

CHEF JF: Yeah I mean, season 2 was funner because we knew what we were doing and I felt that I had a better grip on it. But yeah, getting that phone call and being able to cook with these 2 great chefs – I was super stoked to learn from them. That’s exactly what I got to do and we became friends and I was able to learn from them as well.

AM: For those that may not have seen the show yet, what’s the basic premise that they can expect from last season and this one as well?

CHEF KK: I feel like people are going to be excited. In season 1 we did 10 episodes and this season we’re coming back with a little bit more with 12. We’ve not only opened up the possibility of what fast food is whether it’s fast casual or perhaps places that you wouldn’t even associate with fast food and with that, it opens up with categories of guests not only from Oscar nominated writers and directors to comedians, athletes and SNL alums. We run the gamut of categories and variety.

AM: What has been your favorite part in being on this show especially in looking at the second season?

CHEF JS: I love meeting all of the celebrity guests that we have. Jessie Tyler Fergusson was on this year – he’s a riot! I think it’s getting to meet these folks that I have always been a huge fan of and then being able to cook for them is one of my favorite parts!

CHEF JF: I think for me, it’s being able to cook with literally no rules an no boundaries unabashed. We all get to be creative when we’re doing new restaurants but a lot of time when we're cooking, it’s very much much in an expected style in that concept of a restaurant or with some sort of rules. I think that we all came here and have been able to cook and try things that we have never had to before. There’s no consequences and there are no rules. Yes it’s a competition but you know we’re really expanding our boundaries and learning from each other. I think that being able to cook in a way that none of us have in a long time.

AM: What are 3 items that you guys like to have on hand in your own kitchens after a long day and you want to be able to make a dish that hits that Fast Foodie fix?

CHEF KK: Well I say that your condiment game can change anything! Whether you buy it or you home make it. I mean Kewpie – I’m sorry Justin, but it’s literally my favorite thing to put on everything! I will dip carrots in it, I don’t care! So Kewpie and some kind of chili crunch which is very popular these days. So I say that the condiment game has to be very on point.

CHEF JS: Hot sauce for me, I think I am going to keep that as my go-to. I have a cabinet of over 100 hot sauces and that goes along with the condiments. Being able to change heat levels on stuff. If you’re talking about bases of foods that you can do many many things with if you’re kind of playing college dorm room Chopped, I always have eggs and potatoes on hand. Eggs are extremely versatile and you can make so many different things with them. The same can be said with potatoes. You can fry it, bake it and chop it up and put it into things. If you’re trying to scramble and make multiple different meals, those are two things that are great bases to have.

CHEF JF: There’s always leftovers at my house and my beautiful other half always has something in the fridge and sometimes I will do a combo where I will take leftover noodles, I’ll take Justin’s egg and fry it on top of the noodles. I like to take whatever is in the fridge with leftovers and take meat from Tuesday, add it to Wednesdays’ noodles and then obviously cover it with a bunch of stuff sauce wise.

AM: It becomes a Friday special at that point!

Do you guys have any projects coming up that you want to share that we should keep an eye out for beyond the second season of Fast Foodies?

CHEF JS: I have a cookbook dropping Sept 22nd so deeply working on that. I have 2 other television projects that will be coming out. One is pretty soon next month and there is another one for next year. I can’t share the names yet, but they will both be out soon.

CHEF KK: I have a memoir I’m writing and that will come out at either the end of this year or beginning of next year. That depends on how fast I can recall every memory that I have ever had. It’s a lot! Similar to Justin, I have 2 television projects; one that is already filmed and one I start filming next month. So those will be releasing with one this year and one at the beginning of next year.

CHEF JF: I just opened up a restaurant here in Palm Beach Gardens called the Butchers Club so if you’re ever around and want a yummy steak, that’s where I will be!

IG @chefjeremyford

@kristenlkish

@chefjustinsutherland

PHOTOGRAPHY COURTESY | TRU TV's Fast Foodies/Anna Maria Lopez

Hear Chef/Restaurateurs, TV Personality and Hosts of TRU TV's Fast Foodies’ Kristen Kish, Justin Sutherland and Jeremy Ford on our show, Athleisure Kitchen - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

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Read the JAN ISSUE #73 of Athleisure Mag and see TOGETHER AGAIN | Kristen Kish, Justin Sutherland and Jeremy Ford in mag.

NEW YEAR, N3W YOU 2018

Our second annual NEW YEAR N3W YOU is back as the next year is around the corner. It's time for some of our favorite friends to share THE GOOD, THE ADD and THE BUZZ that they're looking forward to for 2018!

PHOTO COURTESY | Marco David

GIA MANTEGNA
ACTRESS
+
SINGER

PHOTO COURTESY | James Clark

THE GOOD

I’m really excited about Life After First Failure. We filmed it in the spring and it came out a few weeks later. It was a really positive experience – great cast and crew. It was great to be a lead on the show in a new platform. I was really proud of it.

Another positive thing which is also a negative but they go together – it’s women speaking out, coming together and talking about the sexual allegations. Regardless of what happened, it’s an amazing movement that is happening in our industry and it’s kind of giving a lot of power and confidence
to women who didn’t have it before. I think it’s making parents aware that they have to teach their children to speak up, be bold, be independent and don’t let a man push you around. It’s great for all women. I mean, I go into these auditions all the time and it’s
usually men. Male directors, casting directors
and it’s this weird pseudo safety bubble that we have now where you can’t get away with it anymore. It’s a terrible time for men to be in the industry but a great one for us.

My sister is really good, she’s an artist and has had a lot of shows – her works have been showing in a number of art galleries across the Northwest in Seattle, Sacramento and I’m proud she’s pursuing it.

THE ADD

I think my singing is something that I want to get back in focus on. I want to perform, work with a band and be creative. As an artist I want to continue to create content.

I want to learn how to embrace social media. I have rejected it for so long as I didn’t want to do it and I wanted to be mysterious but I have learned, it’s part of the job! How many followers do you have, what’s your aesthetic – so many things around it and I always felt that it had nothing to do with me but now
I know that that’s not true. I have to embrace it and figure out what my voice is. I worked with 16 year old on Life After Failure and she had a million followers on Instagram and she was an influencer and it was interesting to be introduced to that world that I knew nothing about. Now I know how important is to use that platform to get the word out about the show and to use it in a responsible and positive way. So in the New Year I want to use it without focusing on vapid selfies and to keep it creative, inspiring and to learn about me in a connected way.

THE BUZZ

There’s nothing coming out just now as Life After Failure is out so it’s a little slow with the holidays and all the things that are going on so it won’t happen until after the new year when everyone is back in the office. But I will be sharing socially when everything is
able to be shared. But LAF is available now and we're the newest show, it's free, funny an a quick/easy watch - it's cute and you can throw it on.

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See our celebs weigh in on their N3W YOU I as they prepared to ring in 2017!

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CAT CORA
CHEF
IRON CHEF
PERSONALITY
+
RESTAURATEUR

THE GOOD

I got engaged to my fiancé Nicole and gained two sons, two more wonderful parents, a brother, sister-in-law and 3 nephews. Now, Nicole and I have 6 boys between us. This year my mom went into remission for cancer after a long 4 1/2 year battle. My family is healthy and I am personally happier than I have ever been.

Professionally, Nicole became CEO of our company. I was on Fox’s “My Kitchen Rules”, was on 4 magazine covers, created two new shows for 2018, opened my 10th restaurant, “Wicked Eats” in Brooklyn and began working with Team USA. I also did a lot of philanthropic work around hurricane relief,
fire crisis and other needs around the world. We have so much coming out in 2018 so stay tuned.

THE ADD

Our culinary/lifestyle line and running the New York Marathon.

THE BUZZ

In 2018 we have new shows that we are launching including, an animated show. We are also launching a culinary line and a new cookbook. But most importantly and the most exciting, I’m getting married to Nicole in April 2018, with our 6 boys by our side.

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PHOTO COURTESY | Sophy Holland

HOLLY RILINGER
CELEB FITNESS TRAINER
+
NIKE MASTER TRAINER

PHOTO COURTESY | Matt Doyle

THE GOOD

I released my first book and I’m pretty darn excited and proud of it! LIFTED is a 28 day program designed to strengthen your body, focus your mind and elevate your spirit. Whether you are a trained athlete or simply trying to take your first steps, this book is
important. Meditation, exercise, goal setting, nutrition and visualization are just a few topics I’m excited to share with my readers.

Another amazing thing that happened to me in 2017 is love. I met my girlfriend and am madly in love. I think it’s important to mention that this happened on the tail end of a professional disaster. I took a position that wasn’t for me and at the time it felt like a huge failure. In hindsight, that “mishap”
allowed me to find balance in my life. It was the first time in 8 years that I wasn’t married to my work. I learned more about myself last year than I did in the last eight years.

THE ADD

I believed 2017 would be the year I started something new; a new chapter in my life. I’ve found great success as a trainer and coach, released my first book and was featured on a network television show; all great accomplishments, but to me, all catalysts for
something bigger. I’ve hired a personal coach named Sonni Talant who will mentor me and help me navigate this amazing new year. Big things are coming!

THE BUZZ

Expect to see me training and speaking in cities all over the country. Also, get ready to work with me wherever you are. I will be more accessible to more people all over the world. Streaming content, workshops, online coaching watch for it all. I’m also a big fan of the body positive movement after working
with Aerie and The All Woman Project. It’s time we all exercise more self love and acceptance. This will be a big part of everything I do in the new year.

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See our celebs weigh in on their N3W YOU I as they prepared to ring in 2017!

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PHOTOS COURTESY | NBC Universal

TELLI SWIFT
E! WAGS ATLANTA

THE GOOD

2017 has been an amazing year for me! I’ve launched my website – complete with an online store and blog, and I’m currently working on an app that teaches you how to get the life you want, including your dream man! The app features daily empowerment quotes, my favorite recipes, fitness tips, live chats and videos, and so much more. I’m also expecting a child with my significant
other so I really couldn’t ask for anything more!

THE ADD

I’m still working on my app content which won’t be available until 2018. It’s a lot of work being pregnant, managing a household, taking care of your family, and being a business woman – but at the end of the day everything must be accomplished and will get done!

THE BUZZ

I have a number of significant events to come in 2018! My baby shower will be in January, my baby is due in early February, and my man (WBC Heavyweight title holder since 2015 - Deontay Wilder) fights at Barclays Center in NYC on March 3rd! We will also be building and buying a home by the lake for our growing family, so there is much more to come! Plus I can't wait to check out the first season of our show, E!'s WAGS Atlanta, when it premieres in January. 2018 is a year I’m definitely looking forward to!

Tune-In to the season premiere of WAGS Atlanta on Wednesday, January 3rd at 10p ET/PT on E!

Read more from the Dec Issue and see N3W YOU in mag.