CASTLE TO CAROLINAS | CHEF KRISTEN KISH

We always enjoy being able to sit down with Chef Kristen Kish to talk about what she is working on or where we will see her next. Last month, S4 of Peacock’s The Traitors kicked off and we have been enjoying seeing her navigate this murder competition show that takes place in a castle and has a number of our favorite celebs across reality shows included. As of reading this issue, all episodes are streaming now and you can see her journey!

Next month, BRAVO’s S23 of Top Chef is back starting Mar. 9th (if you have Peacock, you can see the first episode early on Mar 3rd). This year, our favorite host along with her co-judges Chef Tom Colicchio and Gail Simmons will bring us to North and South Carolina as we learn more about the chefs who will be competing, along with learning more about the cuisines that are indicative of these areas!

We wanted to know more about her participating in The Traitors, Alan Cumming (Glenrothan, X-Men franchise, Golden Eye) as host, and to get to know a bit about the inner workings of this show. We also wanted to know more about the upcoming season of Top Chef as we get excited to see this culinary competition show. As always, we want to know more about upcoming projects that she is working on as we look ahead to the Spring.

ATHLEISURE MAG: As a murder mystery competition show, The Traitors is one that we enjoy. It’s an interesting blend of watching talents that you know from various shows coming together to win challenges while also picking people off. What led to you deciding that you wanted to participate in this show?

CHEF KRISTEN KISH: Saying yes to The Traitors felt a lot like when I was first asked to compete on Top Chef. It wasn’t something planned, it just presented itself. I have learned that those unexpected opportunities are usually the ones that shape me the most.

What made me a bit nervous is that it’s not built on one skill set. In the kitchen, I can rely on technique and experience. This was different. It was psychology, intuition, and navigating discomfort in real time.

AM: When you sat down at the first roundtable where the initial Traitors were selected, what was that feeling like and what did you want to be?

CHEF KK: I wanted to be a Faithful. Sitting there blindfolded, in complete silence except for Alan’s footsteps, was incredibly disorienting. You’re suddenly cut off from real life and fully immersed in the game. It feels like the moment everything shifts.

I wasn’t trying to count his steps or calculate where he stopped. I was actually very aware of my own thoughts. I just let myself settle into the reality that the game had officially begun. It was less about strategizing in that moment and more about grounding myself in what I was stepping into.

AM: Each morning, the breakfast table is one of my favorites to see everyone come together! Did you have a favorite item that you enjoyed eating?

CHEF KK: Not really a single favorite, but I did enjoy the coffee. Right before missions, after finishing breakfast, I found myself snacking on a lot of the dates they had in the kitchen. Quick energy! I started out eating hard‑boiled eggs in the first few breakfasts, but that got a bit tiresome. The dates became my go-to.

AM: With so many different types of personalities coming together, how did you prepare to be in this unique environment?

CHEF KK: For me, there’s really no way to prepare for something so unknown, especially as someone who has battled with social anxiety. Even in the middle of a game that encourages lying, deception, and manipulation, it is a game at the end of the day and my goal is to have fun.

AM: Alan’s outfits are iconic what was your favorite look that he wore?

CHEF KK: Recently, one of my favorites was when he dyed his hair blue, pink, and white; a nod to the trans flag. I loved how he incorporated messages that had nothing to do with the game, but reflected social justice. Those little choices made his style feel personal and meaningful beyond just the outfits.

AM: What was your favorite look that you wore during The Traitors season, favorite moment, and favorite challenge?

CHEF KK: I did dress up in a black pinstripe suit one day because I thought I was going to find out I was murdered that day. Knowing that I had to do my own glam everyday, I needed clothes that felt like a polished me. A well-tailored suit is timeless, comfortable and temperature appropriate.

My favorite challenges were the physical ones that tested strength and athleticism. I’m active, so I really enjoyed being able to move and push myself. There was one in the weird, creepy cabin where I was convinced a snake would drop from the ceiling. My favorite part? When it didn’t!

AM: What was a takeaway you had from being on The Traitors?

CHEF KK: The biggest takeaway for me was that stepping outside your comfort zone can lead to incredible experiences and even lifelong friendships. That was honestly the best part of the whole journey.

AM: You’ll be back on our screens again with Top Chef on Mar 9th on Bravo! What are you excited for us to see for this season?

CHEF KK: I’m most excited for everyone to meet this new group of incredibly talented chefs. It was a pleasure to witness how each of them brought something unique to the table, and tasting their creativity and passion unfold was such a joy.

AM: When we think about the cuisines of The Carolinas, what are the ingredients that are indicative of these states?

CHEF KK: Throughout the season, it’s about using the ingredients but also drawing from the cultures, and the history behind them. Each chef brings their own perspective and their own creativity to the table. Watching them transform those ingredients into dishes that tell a story, their story, is one of the most special parts of the season.

AM: Each season there seems to be some twists. We know that there are twins competing this year and a few format changes - what can you tell us about this?

CHEF KK: There are always subtle changes each season, but the heart of Top Chef remains the same, it’s still the show you know and love. The twists come through how the chefs perform and adapt, so you’ll see new surprises emerge naturally from their creativity and strategy. You’ll just

have to tune in to see how it all unfolds!

AM: How did you prepare for this season of Top Chef?

CHEF KK: I research places I would like to dine at since we are there for such a long time. I research the landscape and cuisine so I have baseline knowledge going into any season. Overall, I love watching and having a front row seat to the chefs’ journey. I know how Top Chef can change your life and that aids my excitement and compassion for their journey.

AM: You are also the Chef-in-Residencen at Auguste Escoffier School of Culinary Arts, which we know that Teyana Taylor (The Rip, One Battle After Another, The Book of Clarence) is currently a student there. Why did you want to be the Chef-in-Residence and why is this so important to you to be involved in this?

CHEF KK: I saw that! I think it’s very cool that with as busy as she must be, she’s taking the time to explore her passions. I’d love to get in the kitchen with her!

The team at Escoffier have been great partners and we’ve built this role together focusing on what we all believe are some of the most important benefits of culinary school outside of the technical skills... mentorship, building confidence and sparking curiosity. The core of what I do as the Chef-In-Residence are student-focused initiatives and this year we’re expanded on that.

AM: Are there any upcoming projects that we should keep an eye out for?

CHEF KK: I’m focused on continuing to build Kish Aperitif and introducing it to a wider audience. I’m incredibly proud of what my partners and I have created, and I’m excited for more people to experience a part of my heritage through this lens. I also have a few ideas brewing that will allow people to engage with my world in new ways — and I’m looking forward to sharing more soon ;)

IG @kristenlkish

PG 113 PHOTO CREDIT/HAIR STYLIST Derek Yuen MUA Alyssa Fall STYLIST Charlotte Rose Coleman | PHOTOS COURTESY PG 114 Griffin Nagel/Peacock | PG 116- 118 Euan Cherry/Peacock | PG 120 - 123 Paul Cheney/Bravo | PG 124 Sarah Israel/Bravo |

Read the FEB ISSUE #122 of Athleisure Mag and see CASTLE TO CAROLINAS | Chef Kristen Kish in mag.

KINDNESS MATTERS | CHEF KRISTEN KISH

We have been fans of the Bravo’s Top Chef universe since day 1 and it comes down to a number of factors including: telling a story on a plate, the chefs actual stories, and in many cases even visting their restaurants. It has grown into a network of alums that we enjoy seeing again and again whether they’re on TV, doing a phenomenal project or popping in to eat their latest creation.

Avid readers and the Athleisure Mag community know that we have interviewed S10 Top Chef winner, Chef Kristen Kish a number of times whether it’s a fun partnership/collaboration, various shows she has been a part of or for our MAR ISSUE #99 cover story with her alongside Chef Tom Colicchio, Gail Simmons of Top Chef when she took the reigns as host of Top Chef starting S21. She loves the journey of food and the chefs that are involved, she’s always asking questions, and gives words of wisdom that can really be applicable to whatever it is you do in life!

This month, we catch up with her to talk about the upcoming season of Top Chef, S23 in the Carolinas, joining the cast of Peacock’s S4 of Traitors, why being kind matters and her partnership with KIND for the CHOOSE KIND campaign, holiday dishes, gifting, and more!

CHEF KRISTIN KISH: Hello! It’s so nice to see you again!

ATHLEISURE MAG: It’s so nice to see you again! Well, we’re always so excited anytime we get the chance to chat with you, because you’re always doing amazing things. The last time we saw you, that’s when you were our cover for Athleisure Mag right before you hosted your first season of Top Chef which was phenomenal! Now, you have so many things going on, so it will be great to chat with you.

CHEF KK: Likewise, thanks!

AM: So, looking forward to S23 of Top Chef, you’re going to be be in the Carolinas which is amazing – what has it been like for you to be on Top Chef as the host?

CHEF KK: I mean, it’s like, the greatest job. I have very little complaints. I think that the only the only thing that was the most challenging this past season was, you know, the Carolina humidity, which we were certainly prepared for. But other than that, I mean, I, I love making Top Chef. I love spending time with all the chefs that we have coming in to dine with us. It’s a really great quick 2-month crash course in a location, introducing you to new people, and then also hearing from so many people amongst the industry or even not! But just like how other people think and talk about food, I think it’s just - it’s incredible!

AM: Amazing. We know you can’t talk too much about the upcoming season, but what can you share with us that we should be looking forward to?

CHEF KK: I mean, come on – every season is just the best. It’s great chefs, it’s great food, and honest feedback. And you know, I think one of my favorite things to do is - I mean, I love watching the show, but because we don’t get to see the chefs thought process.

AM: Right!

CHEF KK: You know all those interviews, and in the kitchen scenes, we don’t see any of that.

AM: Yeah.

CHEF KK: The only time we see them is when they’re in front of us, and so I always get really excited, and I look forward to getting the whole story and the whole picture.

AM: You’re like, wait, that’s what happened.

CHEF KK: Yeah, I’ve tasted the food, but I don’t know sometimes how they’ve fully arrived.

AM: We also love the companion series Dish with Kish. The format is really interesting how elements of the challenge from the episode as well as working with Top Chef alums in each episode are presented in the series! We just interviewed, Chef Gregory Gourdet (Top Chef S12 Runner-up, S17 Finalist) last month, during the Food Network NYC Wine Food Festival. He was so kind and sweet. We’ve never been able to talk to him before, but it’s always fun to watch him with you on this companion series as you guys have great chemistry together!

As soon as we finish the night’s episode on Bravo, we go to Peacock and start off with Last Chance Kitchen with Chef Tom Colicchio to see how eliminated players fight there way back to get on the show and then we end it by savoring Dish with Kish!

Why do you love having this companion series?

CHEF KK: You know, I think it, it’s just - it’s obviously Top Chef related, where we’re pulling inspiration from that challenge. You know, we’re getting to see some of your favorite Top Chef alums in the kitchen again, cooking. You know, it’s no rules. As you see, the entire set is fair game. It is as if you were in the kitchen with me, albeit I’m in full glam, which I normally wouldn’t be.

AM: The looks you rock in those episodes as well as in the flagship show are always amazing every time – you don’t miss.

CHEF KK: Thank you.

But it’s like, it’s like a fly on the wall moment.

AM: Yeah.

CHEF KK: You get to see real interactions and the time that is spent with sometimes Top Chef alums that I have known for many years, like Gregory, and who we are deeply like, wonderful friends or me being introduced to a new Top Chef alum that I know very little about because I just haven’t had the time to interact. So, I mean, it’s just it’s fun. It’s 11 - 15 minutes of whatever. It’s my kind of TV.

AM: Love it!

You mentioned that shooting this competition series takes place over a 2 month period. How do you take on a show like that in terms of preparation? Clearly, you’re immersed in this environment, but how do you get your mind ready for it before you step into that abyss?

CHEF KK: You know, I think it’s a great abyss to be in. So, like, you know, there’s not a lot of like pumping myself up. I think the the first year that I was hosting, I had definitely more like internal personal work to work on.

AM: Yeah.

CHEF KK: Because I was really wrapping my brain around the pressure that I was putting on myself.

AM: Of course.

CHEF KK: But come Canada and now, obviously, the Carolinas like, you know, I go in a couple days before it. I like to go see the set. I like to get my bearings. I like to unpack and like organize space, equals organize mind. For me, really, the preparation is oftentimes the morning of, so whatever call time, my time is, I need my quiet, introverted recharge battery time. So, I wake up 1 hour and 40 minutes to 2 hours before, no matter what. Even if it’s crazy early, I will still need my time for my quiet and my coffee. It’s a daily practice keeping my mind ready and sharp for every single day.

AM: You’re joining the cast of the Traitors. We love this show, whether it is the US, UK, Australian, or New Zealand editions! And literally, we’ve watched various times for the US portion of the franchise, and thought, “what would it be like to have Alan Cumming (GoldenEye, The Good Wife, X-Men franchise) and Kristen together – we need these interactions”. So when it was announced that you would be doing this, we are ready. So, why did you want to join this show?

CHEF KK: You know, there was a lot of reasons going into it. I think that, for me, cooking competitions are something that I would dabble back into if it were for charity, or fun – but something that is less pressure. But like competition, I kind of hung up my hat on that one. This one is so outlandish, unrealistic in terms of the theme. honestly. We’re all running around the Highlands of Scotland trying to murder banished people!

AM: I know right?

CHEF KK: It’s insane!

AM: And some of those challenges, like the whole bug thing – yikes, so much anxiety for you.

CHEF KK: It’s silly.

AM: Yeah.

CHEF KK: So I felt like that lent itself to just like fully immersing yourself into fun. That was one reason. Another reason is, I’m always trying to find new ways to push my introverted self to get out there and do more, especially if you know it’s like even loosely tied to promoting my show.

AM: Oh yeah!

CHEF KK: So I mean, I’d be lying if I said I went on there not doing that. And then, also, they keep beating us in the Emmys, and Alan keeps beating me in the host category, so I was, like, if you can’t beat ‘em -

AM: You might as well join them. We can’t wait to see that!

KIND has been a brand that we have enjoyed eating. It’s healthy, a great mix of ingredients, and it’s fun. How did you come to this brand, and why did you want to partner with them?

CHEF KK: You know, they came to me, and I think the beauty of something like, KIND, is obviously I’ve had many KIND bars. I know exactly the brand. So when someone or a brand comes to me and says, well, obviously, it’s in the name, right, like World Kindness Day - let’s see what can we do, how can we shine a light on it, and how can we give back? That already, is check, check?

AM: Yes.

CHEF KK: It’s a yes, yes, and yes. I think it’s our duty if we are able to give and shine a light on things or have a platform in order to celebrate something, someone or an organization that deserves it, it’s an automatic yes. You know, I think it happened so organically because I was already going to New Orleans for the Emeril Lagasse Foundation, donating my time to cook at the reception there, and so, what better way to amplify all parties than to really like join forces in a way and give back in an even greater way. So, you know, It just it all made sense. It’s an incredible organization. With KIND, we’re able to give $25,000 to the Emeril Lagasse Foundation, 10,000 bars to YEP (Youth Empowerment Project), like, wow, it was a win-win for everybody.

AM: Will there be other things in this partnership as well, or was it just this with the Emeril Lagasse Foundation?

CHEF KK: The good thing about the Emeril Lagasse Foundation and KIND and myself donating $25,000 is that Emeril Lagasse Foundation supports programs like, YEP, but also everything else. So, they’ve already done a lot of the legwork. So if we can give back to them, they’re then giving back to x amount of organizations.

AM: It’s always great to be kind and to do kind things and how much more important is it during the holiday season to do so?

CHEF KK: Well, I think it’s 100%. Like, definitely, during the holidays to give back to those who might need more, whether that be food, money, time, or you know anything. We’re all capable of giving back in some form. Even if it’s just a smile and kindness throughout the day. You know, I think, on top of that given our climate, it’s not just the holidays.

AM: Yeah.

CHEF KK: It’s an everyday thing. And you know, many hands makes light work. I think that if we can all focus on impacting what we are capable of doing financially or time-wise, or whatever? All those little ripples do make a huge difference. For me, I sometimes get overwhelmed with the the amount that has to be fixed and course corrected, but the beauty of kindness is that you can give it for free.

AM: So true!

We always love chatting with you about different foods. We are in the holiday season. So, what are three dishes that you’re loving to make during this holiday season?

CHEF KK: Oof man!

AM: I know! But you’re always sharing things that we store away to make or to order when we’re out and about!

CHEF KK: We have entered baking season. My wife is Australian as you know. She had never gone apple picking. So, this past Fall, we went apple picking! That was awesome. I was like, how do you not know about this?

AM: I mean – it’s the perfect Fall thing to do and is just part of the checklist for the season – come on! right?

CHEF KK: I mean it’s a lovely tradition! You pick too many apples, you don’t know what to do with them. So, like anything like that, it adds so much like warmth and sense to the house. I love it so much.

AM: Yup!

CHEF KK: The warm spices! My wife is totally into baking from Gregory’s cookbook (Everyone’s Table: Global Recipes For Modern Health) recently, which is fabulous. I mean, honestly, for me, especially being East Coast based - you know, winter is cold. Anything that gets you to hunker down, get a fireplace going, warm meal, and people that you love gathered around the table. I think that there’s nothing better and then the food is almost a secondary to the feeling that it can bring.

AM: You’re always having your hands in a number of pots. We’ve talked about a number of things are coming up, but are there any other projects that we need to know about to share with our community?

CHEF KK: You know, not anything new that I can speak about at the moment. Obviously, January 8th Traitors, Top Chef - Spring of 2026.

AM: Which is exciting.

CHEF KK: And then, you know, great holiday gifts. Kish Aperitif and my New York Times Best-Selling, memoir, Accidently on Purpose.

AM: Love Kish Aperitif, a must for the bar cart.

CHEF KK: Thank you so much! We have a new label, looks a little bit different. I’m just, I’m really, really, really proud of that product. I think it’s delicious.

AM: As always, we appreciate you taking the time. It’s so good to connect and it’s always awesome to see how you authentically navigate with things that we know as well as new things that you do! We can’t wait for Traitors and will be cheering for you. And of course, when Top Chef drops can’t wait to see how everything unfolds!

CHEF KK: My pleasure! I’m sure we’ll be speaking again very soon.

IG @kristenlkish

PHOTOGRAPHY COURTESY | PG 59 + 60X KIND | PG 63 Sam McElwee/Peacock | PG 64 David Moir/Bravo |

Read the NOV ISSUE #119 of Athleisure Mag and see KINDNESS MATTERS | Chef Kristen Kish in mag.