We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
IG @choibites
We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
IG @pvfarkas
FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
