PARKER THATCH | IRENE CHEN

Accessories are always that key component of your outfit that enhances elements of your look or your features. They are the pieces that become statements of conversation while also being fun ways to change up your style or reflect your personality in a cetain way! Whether you reach for them first to create your look or you finish it off with those touches, it's always something that we are on the hunt for! We have attended a number of editor previews, have enjoyed seeing items on the runway and beyond and of course, it's always fun scrolling our social feeds for great looks to add to our collections.

Parker Thatch is a luxury accessory brand that has been around since 2009 and we became aware of the brand a few years back. We love that its known for great handbag styles that are chic, has a number of fabrications that it offers, and has a great aesthetic that will never go out of style. When we had the chance to talk with Celebrity Costume Designer Allyson Fanger, she reminded us that not only is it a great handbag line, but they also have fun jewelry as well. After deep diving with the brand, we reached out to Irene Chen, Co-Founder of this line. We knew that she had a phenomenal background as a product developer at Donna Karan and we wanted to know more about how she got into the industry, how she came to designing this line with her husband Matt, and what we need to know about this brand as well as upcoming seasons!

ATHLEISURE MAG: I know your brand has been around for quite awhile, but I love how recently in the last few years how I have seen the videos that you do, the fun assortment, and how you engage with your customers as well as showing off how stylish you are as well. It’s so great to be connected to talk about the brand!

IRENE CHEN: Oh thank you! I’m really excited to chat with you as well as I really appreciate and love what you guys are doing with Athleisure Mag in terms of showing the importance of movement and fashion together. For me, it’s an important element of my life! I’m just so happy to speak with you.

IC: That is part of everything that I honestly so connect with and what we do you know. I feel that there are so many products out there these days and I think that the key is that there are so many people that they don’t feel great about themselves and they are stuck in their homes and they are not doing any kind of movement and I think about the connection of how do you get someone to get up and move so that they can feel good about it and make it really easy for you. I think that’s why I think that what you guys are doing is so cool.

AM: Well thank you!

Before we delve into talking about Parker Thatch and this great accessory brand, can you tell us about your background? You were at Donna Karan, that assortment had those elements and bones for that person who lived a full cycle from studio to office and everything in between. It would be great to know about your background and how you came to the fashion industry.

IC: It was totally one of those weirdo things! When I graduated from college, I went to UCLA, and then I cam back to San Francisco and then I just took a job like most people would out of college in consulting and I did that for about 2 years. Sometimes you look back at things that you did and wonder why you did certain things, but consulting really taught me and gave me the foundation for everything that we do like time management and all of that stuff. You wouldn’t be able to learn and that’s what I did. But then, 2 years after consulting, you decide on whether you will stay or go onto Business School in that transition and for me, I had this gnawing feeling as I didn’t want to do either of those things. I have always loved fashion personally and so I sent my resumes out and I think when you're young, you just have more courage sometimes. When I was consulting, you travel a lot and I read a magazine and they showed a picture of the President of Donna Karan and she was in a meeting and she was Asian and it was really interesting because at that time, there wasn’t a lot of representation and for people to see them in magazines and I was looking at this thinking that this was amazing and she was leading these people. For some reason, it dawned on me that I wanted to send her my resume and I had to figure out how I was going to do this.

You know, you do weird things so I pretended that I was sending a package and I called the mailroom as I knew I had to get the specific information in terms of the floor that she was on. So I sent my resume and they did call me and ask if I wanted to come in. It was this crazy thing and it happened in 2 seconds and I honestly leveraged my Excel Spreadsheet skills in terms of getting in the front door!

AM: Ha! We’ve all been there and same!

IC: Slowly but surely, I worked my way through and I really loved working with product. At the end of the day, I worked there a very long time. I got to learn how to develop product and all aspects of the business. It was an exciting time for me actually.

AM: I have such a respect for product developers as my aunt was one for a number of major brands. It’s such an amazing way to extend a brand especially when you get into licensing and other things like that so I think that it is so cool.

What led you to decide to go off on your own and to create Parker Thatch?

IC: Well it’s so funny because I was living in New York and I met my husband Matt who is my husband now. I think it was just close to the dot com time when we met and I was very burnt out with what I did and I was traveling almost every day of my life for a number of years and I was just really exhausted. We met and his mother got sick and I said, “why don’t we just go to Australia,” because that’s where his parents were. So we spent almost a year there and we thought that maybe we could do something on our own. So that’s what started us tinkering with businesses in the year 2000. It has been crazy! I think that when we started that we were a little too early so no one understood it and now it’s like we could have done x, y, and z under this company given now how the business works. We had to survive and we said let’s just do stationary because people kept saying that they loved our paper and they didn’t understand the tech version of it.

So they just wanted to buy the paper. So that’s how we started! We started our company at my parent’s basement in the room that I grew up in.

AM: Well I love a good piece of stationary.

IC: So stationary turned into home and then I think in about 2009, Matt had an idea because we were doing a lot of customizing. He said, “I think that we could customize on cotton.” Can you think of something we can do on cotton. I told him it would be great to have a tote bag and that’s how it happened. I started with the bag at my dry cleaners. It’s the craziest story.

AM: Ok, I love that story and I love when people get scrappy to figure out how to take their vision and bring it to life and to figure it out! What a good synergy it was for you to find her because when you were saying this I thought, “well just because you can hem a pant, doesn’t mean you can make a bag!”

IC: We wondered what kind of materials we could use because we had no money to do any of this stuff so then I was like, “I love canvas and we can cut 2 strips of leather.” So the bags were made from canvas that we bought at Joann Fabrics and 2 strips of leather that Matt cut and grommeted on and that’s how it came about. Then we did these stripes with your monogram on it and stripes with your monogram on it and at that time, it was all about magazine and gift guides. So we sent them out and people loved them and it was insane!

AM: That is incredible!

What has drawn me to your brand as I have always been aware of it from a handbag assortment as opposed to your jewelry, is when I was talking with Celebrity Costume Designer Allyson Fanger for our MAY ISSUE #101 -

IC: She’s the best, I love her!

AM: It was amazing to be able to chat with her as I have loved the work that she has done in her career and the way that she is able to tell story the looks of the character whether alone or when they are interacting with others.

IC: How cool is she?

AM: She is so cool -

IC: She is so damn cool!

AM: The whole time I’m looking at her and all of her jewelry and in addition to my role as the Co-Founder/Creative + Style Dir. of Athleisure Mag, I’m also a Fashion Stylist and accessories are really my thing and it’s what I love utilizing as statement pieces when I am putting looks together.

So when she was talking about pieces she loves, she was pointing to her ring and said it was from Parker Thatch. I was surprised because I knew of your brand, but didn’t know that you made jewelry and she’s wearing it and we have a gab session for like 5 mins and I knew then that I would reach out to connect with you!

IC: Oh my God, I love that and she’s just so great! She’s such a great connector and she’s such a generous person when it comes to expanding to smaller designers and she’s just a great human being.

AM: In looking at the line again closely, I enjoy the clean aesthetic of what the brand is and I also love as you have mentioned that you work with your husband on this line and Athleisure Mag is also co-founded by a couple, my boyfriend and I.

IC: No way! I love it!

AM: We have a great flow. So what is your advice to people who are looking to start a venture whether it’s your significant other, a best friend, or a sister because when you have these relationships especially when you’re first starting out to make a business, it’s always good to keep some things in mind. So what is your advice?

IC: My biggest advice honestly, and I don’t know if you feel the same way, but really having respect for each other and the key I think fortuitously is to be on the same channel in terms of look and feel. The tone of voice – that is already naturally there and I don’t know if you feel that way.

AM: Yup!

IC: So that made it easy. But I think that it is truly respect and we each have skill sets that the other doesn’t have and we really lean on each other for those and I think that it’s also about growing up. It’s about getting away from always being right and becoming more vulnerable with yourself and saying, you know, that’s not my strength.

Exactly! I think that that is about building a team. We can’t be good at everything and I think a lot of time when you start a business, you think I can do everything – but you really can’t and it’s humbling yourself and respecting the other person. It’s like what you said, this is your lane and not mine and it’s worked for a very long time – we’re still married, we have 2 kids, and we’re still working!

AM: Ok, that’s amazing! Because times get hard sometimes!

IC: Haha don’t get it wrong! We still fight over stuff haha!

You know, when you make your own business, there are a lot reasons why you got to where you did and there is a lot of making the donuts and at the same time, it’s a lot of fun! Making your own business is super hard! The key is just moving forward every single day. There will be days where you feel like you can’t do it anymore and that you just have to put one foot in front of the other.

AM: 100% haha there are times you have to be your own hype person and just keep going!

IC: You just have to get it together and just move! That’s the key!

AM: If you’re able to still do things when the mountains continue to grow ahead of you and you don’t know how you would even think to climb it because there is no way to hold on and you find yourself in an

American Gladiator situation you know that you’re going to keep giving it your all!

IC: It really is! It’s a mindset and I think that that is the key. You have to do hard things and sometimes those challenges let you see that you can do way more than what you believe you can do. We sometimes hold ourselves back from what we can do.

I think that it’s fascinating that you said all that because for the last 6 years I have been focused on getting fit and learning about a lot of that. There is this whole concept of Zone 2 training which is about running slow actually makes you go faster. I think that that concept, I really take to heart. That's exactly what you are saying. Sometimes you need to just chill out. When you do that, I think that it makes things go much faster and smoother.

I love the fact that you do that because you’re able to keep moving! Just like you said, it's all about moving forward! That is truly what it is to be focused, to move, and to not be distracted. You want to do everything, but you can’t!

AM: 100% and that’s a huge lesson that you learn and it humbles you ha!

For someone who is not familiar with Parker Thatch, how would you describe this brand to someone who is just coming into it?

IC: Definitely this brand is all about what we say daily, it’s about ease and elegance and I really believe that. It’s about how do I make a product for you that is easy to put on and that you feel great! It’s not about being fussy and it’s always about one beautiful piece that you put on and that’s why I love jewelry. I love a great white shirt and a pair of jeans and then stack up that necklace and you look 100% and that takes 5 seconds. I think that for me, that was very important for that woman that sometimes feel stuck – how do I get you to just get out of the house? Like, you need to feel good to get that motivation so that you can have a good day! It’s not going to be everyday that you may feel that way, but I want to make products that will help you get there!

AM: In looking at the assortment, I love the Charlie bag which is amazing, the Cross Your Heart Sling is another one and personally, I’m not someone who tends to gravitate towards that style, but when I’m styling on set, I actually do use that style as it’s a great way for me to have what I need to set my outfits without running back to our set up since we sometimes take over an entire building or space. So being able to have my jewelry and everything on me as we transition from one look to the next and knowing its secure is how came to embracing slings initially.

What would you say are 3 must haves whether it be in handbags or your jewelry that people should be adding to their closets or to begin establishing their Parker Thatch collections?

IC: I love that! For sure, if you’re not a sling bag person, it’s this weird bag that when you want to be hands free and it’s not just a nylon sling bag. You can also make it into a clutch which is really great for travel. The Charlie bag for sure! It’s our newest bag. It hits all the points. It zips, it’s slouchy, it’s cool, and I just wanted to create a bag that when you feel you’re in those cool jeans that you love you feel it all together. You know, when you look at a surfer or a skateboarder, I’m always inspired by them. Even when they’re just carrying their skateboard, I’m always like, “damn, you look so cool!”

AM: It comes off so easy and effortless.

IC: Yeah and the way that they walk, there’s such a slouch to what they do and that’s how I conceptualized it. It took awhile to get that bag with its material to have that slouch and we had to keep testing it to get it there. I think that when you carry it, it kind of makes you feel like that. So I think that that bag is a fantastic bag! Then for me personally, the Jane bag again, it’s all about slouchiness for me! That bag again is great for travel and if you want to dump all of your commuter stuff in it, it’s a great bag!

So those three bags, I personally use them every day. It’s kind of a bag within a bag that’s within a bag. I do love that!

Now jewelry wise, for sure the Long Links Necklace. The huge Manifestation Crystal is a really popular thing and again, I love it when you can hang it. That Long Links Necklace looks amazing when you do that and again, for me it is about the slouchiness. You can make it long and you can make it short and it has this sexiness when you wear it with an open shirt and I love that. So for me, that’s what I am doing every day.

AM: What is your process in terms of adding styles to the brand or when you are thinking about colorways? Sometimes when you are looking at various brand the assortment is so vast and although there are a lot of options, it can also generate a lot of noise when it is not curated, edited, or rotated so that pieces can stand out.

IC: Definitely, it’s interesting because most of our stuff is pretty evergreen so we will always bring in the colors and I always feel like that. I’m a practical human. If I am going to buy an expensive big item, I’m thinking about if I am going to be using this every day. That’s important to me. When we bring in the colors, I’m always thinking about the little things that you can bring into your bag when you’re looking to go out. We kind of move a little bit with the seasons. Our best sellers are always the Caramel Suede, the tan colors, and so we’re always keeping that as the foundation. Camo is a big thing for me and it’s really interesting. When we first put it out there I was like ok and it’s great to see how our camo with the pink and red stripe has really become a big thing for us.

AM: It’s cute.

IC: Yeah and it’s such a great bag to travel with and a great bag to work with.

AM: Where do you go for inspiration? Even though the line has those evergreen elements in terms of your assortment, I’m sure that you’re still adding things here and there or looking at trend reports, Pantones, etc.

IC: You know, I always say that when you look at the products, for me the designs that we do are always a little familiar to you. But then the inspirations and feel is about putting a little something to it. So is it a red handle versus a brown one?

Our bags are familiar and yet there is something not familiar about it? That’s what makes me want to buy things these days because there are so many things that are out there like the fanny pack which is our sling bag. It is a fanny pack which is familiar, but lets do it in a beautiful leather and let’s use a strap and put in a pop of color so that your personality comes forward. I think that that is my inspiration and I am a practical person so that is what I draw from.

AM: I love the straps!

IC: They are so fun!

AM: I like that you can customize it and make it your own a little bit. Going back to the Sling Bag it’s a style that generally would not be one that I would personally gravitate to.

IC: I know!

AM: But then you hit IG, and I’m looking at how it’s larger than a traditional sling bag and I’m like, “why not change out the one I use on set and bring that in?” or I was just at Governors Ball and I did have a sling mini backpack that I brought, I would have preferred to have this body style and of course, I have styled a number of shoots where I have had sling bags in them. Then once you get to thinking about an accessory paired with my moto jacket you start to see how it can be worn personally. To your point, it’s about the familiar with these tones that have a little something nuanced. I do love a good slouchy bag style and years ago, there were so many and now not so much. There are versions that are oversized but that structure of the slouch that gives that cool girl style is not always there it’s just large. So a bag like XL Jane that is in my wheel house!

IC: It's putting your vision on it where the familiar meets the unfamiliar! That’s what takes it to the next level and you’re like, I need that! The familiar lets you connect with that memory and then the part that isn’t you say hmm there’s something there and together it becomes something that you love – it’s a little link and a little extra!

AM: It’s a little something. I love that and I love visual texture. Now there is a place I love visual texture. Now there is a place for something that is completely new, but then you have to think about it and see how it sits in your life. I knew that these pieces felt familiar while being presented differently. I knew when I looked at the colorways and the fabrications that I would wear a good portion of them and in some cases it reminded me of a bag from many years ago that I either wanted but couldn’t get, or had been part of my collection and had been lost to time, or would just be a silhouette that would be in a primary rotation.

IC: Oh thank you!

AM: Yeah and then you think about how versatile it can be with my leggings, jeans, maxi dresses, etc. I love visual mapping outfits because I love collecting pieces but there is a tight edit of my go-to’s that are with me when I’m out and about, at a meeting, etc. Those are the pieces that you live out of. So I like the classic and effortless components with that little bite so that it’s not too sweet. I’m not a fan of anything personally that is too sweet.

IC: Me neither! That’s so funny! I’m not a frilly person, but I will wear a shirt with a puffy sleeve, but then I have to put it with a pair of jeans.

AM: Same. I had a fun summer boho puffy sleeved maxi dress in black and it felt a little sweet, but of course, I paired it with my Caviar Beaded Lagos and a pair of Adidas Superstars with my Carrera’s to edge it up.

IC: You always have to juxtapose it. Even when we first started with that tote bag, we put leather straps on it and then a monogram and it took a canvas bag to something that was different. It’s fun!

AM: Have you guys done collaborations or are you working on any?

IC: We’re starting to do more of them. We just did one with Larissa Mills, she has a great story. She's a mom in Boston who has this insane following on Tiktok and Instagram and she has amazing style. She has collaborated with everybody like the Gap and for some reason, we really connected and we just did this cool little envelope clutch and we’re looking to do more of that and I just feel that I really love to meet those who share the same sense of sensibility and it can be any product! It’s about making that familiar product and making it a little bit extra!

AM: What will Fall and Holiday look like – or anything that you can share on that front.front.

IC: Yeah, Fall and Holiday is really all about burgundy tones, dark espressos, navy, and a lot of suedes. The Charlie bag has done really well for us and we want to bring more of that slouch in there with the jewel tones. We are doing textures like basketweave and hair – I love hair. So I love a cheetah, I love a great zebra print, and also playing with hot pink hair and yellow hair! That’s really fun on straps! So taking fun stuff and putting it on a strap so you’re not married to hot pink on the main part of the bag. But you can bring that texture in. A lot of croc and shiny things – like little tiny shiny things for Holiday!

AM: Oh that’s exciting! I can’t wait for that to come out!

IC: We’re really excited about that and it’s just really yummy. I love a burgundy and I really love an oxblood which is perfect for fall.

AM: You can never have enough oxblood. I love it when you talk about leather accessories, I love that color when you talk about a gel mani – it’s so rich and although for me it’s like a new neutral, it’s really great in the Fall!

You know, there are a number of brands that have lived in the handbag portion of the accessory category and they are now branching out into travel and travel specific pieces.

IC: Yeah.

AM: Is that something that you envision for the brand?

IC: Yes! That Charlie bag that we just introduced, we just did it in an XL and I tested it by taking it to Iceland and it was awesome! We are going to do more of that. We’re also working on a really good slouchy tote and again, over the shoulder, really slouchy, beautiful leathers and I can’t wait for that!

AM: Oh that sounds amazing and I can’t wait to check it out.

IC: It’s a great bag and it’s going to be one of those things that you’ll want to drag it everywhere! I want people to live in these bags! Also understand that it’s ok for it to get messy. People get so crazy when they spill on it and I’m like, “dude, that’s life man!” You should be proud of that, that means that you are moving and yeah it got dirty. If there is a drop of wine on that, that’s life!

We had the great honor of meeting 4X Team USA Olympic Beach Volleyball Medalist Kerry Walsh Jennings (G3, B1) and I think that she is just so bad ass! I remember when she was pregnant and she won that Gold medal and I was like, damn, she is so badass! So she came in and she had our sling bag on and she was like yeah but I spilled on it and I feel awful and I was like that’s awesome. She carries it everyday and she’s so tall and that’s life and I loved it! It should be your companion and that is what we want to strive for and we want you to grab it and know that it feels good and it does what it needs to for you.

IG @parkerthatch

PHOTOS COURTESY | Parker Thatch

Read the JUL ISSUE #103 of Athleisure Mag and see PARKER THATCH | Irene Chen in mag.

INDULGE YOURSELF AND ME TIME | JOSIE NATORI

When we began working in the fashion industry, there are a number of memories that we will never forget that allowed us to see the work of those who have brands that focus on the importance of heritage and artistry. One of our NYFW experiences involved a stunning runway show that showcased dramatic crisp white shirts with architectural collars and accessorized with belts and earrings. We also attended an intimate fragrance launch at her home where she not only played piano for us, but allowed us to see how her brand is truly one that runs seamlessly in your life beyond just what one wears on one's body. Josie Natori is the epitome of refined style, luxury, and the ultimate in self-care.

We sat down with the Founder and Chief Executive of The Natori Co. in her offices in NYC to talk about being a child prodigy in piano, how she climbed the corporate ladder at Merrill Lynch, and how her passion for creativity led to her launching her namesake company which includes a number of coveted labels, and the importance of having brand authenticity and integrity.

ATHLEISURE MAG: It is such a pleasure to see you again! We met many years ago!

JOSIE NATORI: Yes, you were at one of my fragrance launches, I don’t remember which one it was.

AM: Yes it was awhile ago and it was such a beautiful event as I was able to hear you play the piano, and you hosted it at your home. I have been such a fan of the brand for so long so it’s amazing to be here now to talk to you!

When did you realize that you loved fashion and wanted to design?

JN: No, I never said that I wanted to design. I loved fashion, when you grow up in the Philippines, you love clothes. So it was never a dream or an aim or a goal. It was a total accident as it was not something that I would have thought about.

I started out in Wall Street for 9 years and it was a great business to be in. But then I also had this artistic background as a pianist as I had been playing since I was 4 and that creative and artistic aspect as well. I never dreamt of nor wanted to and I don’t like to be called a clothing designer. I’m an artist and a businesswoman. I like beautiful things and I have figured out how to do them.

AM: What do you love about playing the piano?

JN: It’s kind of second nature. You’re born, you dance, you play, you sing, you dance, you act, and my mother, she was also a pianist. So everyone had to play an instrument, you didn’t question it – you just did it. I started playing when I was 4, I performed concerts and at the age of 9, I played solo with the Manila Philharmonic Orchestra. Thank God that I did it and I love to play the piano because it’s a great way for me to express myself through the piano.

AM: That really nice.

You came to the US and attended Manhattanville College with your focus in Economics and you’re such a trailblazer, as you climbed the corporate ladder at Merrill Lynch in the 70s.

JN: Yes, I was the first female VP of Investment Banking at Merrill Lynch.

AM: Well what did it mean to you to have that position especially as a woman?

JN: You know what, when I was on Wall Street, that never really occurred to me. Growing up in Manila, I came from a place with strong matriarchal society where the women were very strong. My mother was an entrepreneur, my grandmother was also a businesswoman. I never questioned that. So when other people would look at what I did and say how unique it was, for me I never had that as an issue, I never confronted it, I didn’t worry about it, I just did it. I know that those looking at me felt that as a woman and a minority, I checked 2 boxes, but I never saw it that way. I think that I was just at the right place at the right time and I think that with my background and my upbringing, I had no fear.

AM: What took place for you to transition from being in finance and doing well, to move on to fashion?

JN: Yes, I got bored after being there for 9 years and I came to the decision that I had no desire to be the President of Merrill Lynch. It’s not that I was given that opportunity, but I knew that that wasn’t something that I wanted. I felt that I had climbed the mountain, and I woke up in the morning and I felt that I didn’t have -

AM: That fire.

JN: Yes. So I always knew that I would have my own business because my grandmother is entrepreneurial, my father started his business and he was a self-made man. It was only a question of what business. Then Ken and I got married and I was thinking of what business we could do. We explored a brokerage firm, but we didn’t have the resources and it wasn’t the right time in the Stock Market. So I started exploring and thinking about other businesses like opening up a McDonald’s and other ideas. But it was just by accident that the business of import/export in the Philippines came up. Not in a million years was I thinking about design, it was about the trade of product. It evolved and I was really fortunate and the left brain and the right brain aligned. That’s what was missing. Wall Street had made me work in one way and there is a lot of creativity in that field that people find exciting, but for me, it was boring. In terms of finance I did enjoy making the deals. But in fashion you’re making deals and also working with product. It was exciting and I have always enjoyed fashion, I’m a shopaholic.

AM: What was your vision initially when you first launched the label?

JN: There was no vision, it was just buying and selling. It was just me seeing items and purchasing it and you just keep going. It was only later on when I brought in an embroidered blouse to a buyer and she felt that it would be great as a sleep shirt and so that was lingerie. At the time, lingerie was either lewd or frumpy. So I was lucky that I was able to get into that area and I was also very persistent and I learned on the job!

AM: It’s the best way to go about it sometimes.

JN: No one taught me.

AM: Looking at your brand today, you have a number of labels. What is your process in deciding what pieces will go with what portion of the label and the corresponding design?

JN: I think that over the years we have been fortunate to be able to have some tiers because you have Josie Natori which is the most luxurious, distinctive, and most expensive label and that’s not for everybody and it’s available at Saks in terms of its distribution. Natori is more everyday and it’s at Dillard's and N Natori at Von Maur. It’s for that day-to-day life. We also have Josie which is a bit dormant right now, but it is for that younger customer. We’re just really fortunate to be able to have that a brand that has different tiers and also includes various categories. I think that we have something to offer for everyone. Whether you’re buying a caftan for $6,000, $900, or $198 you see the difference in materials, but the integrity of the brand is there.

AM: I have had the pleasure to wear some of your caftan dresses from Josie Natori and they are the most stunning and beautiful pieces to wear.

JN: Thank you!

AM: One of the things that I like so much about your lines is that you do have a number of licensees and categories that are within the brand. What is your process in terms of how you decide on including accessories, home goods, candles, fragrances, etc?

JN: Well, I think that it was after 5 years. You know, you’re not really a brand until the customer tells you so. When the customer tells you, that’s when you can look at things differently and Natori really is a state of mind. There is a whole philosophy about it. I thought that the brand is about feeling good and there is a sociological element about the brand and there is also a design element. The brand is about having feel good products and being true to yourself as well as feminine. Then there is the actual aesthetic of the design which is the East-West and the modern aspects of it and you can see it in a number of the pieces that we have. It is about bringing art into life.

But when it comes to products, I’m not going to do pots and pans, that doesn’t relate to the brand. We’re focused on the inside and out as well as head-to-toe. Because you can create that East- West in so many places in the home and under the covers. A feel good brand means you’re going to think about fragrances, fabrics, and what makes you feel good. As a brand, I think that we have a point of view and that’s what makes us distinctive and there is also that psychographic where when you buy Natori, it’s a gift to yourself. It’s about feeling feminine, loving yourself, why not? It’s indulgence.

AM: One of my favorite bras is actually from your line as it’s a T-Shirt style super light and comfortable while feeling luxurious. It’s always easy to wear and I agree with you on how the brand inherently has that feel good nature about it.

In looking at the collections that you have, it allows that woman to go out to for a night on the town, to work, to being casual and to really navigate her life. What would be 3 pieces that are essential across your whole brand or for each individual label?

JN: That’s really hard and you know, my philosophy is that we make clothes that make you feel good, feminine, comfortable, elegant, and stylish. But where you wear it, that’s your decision! I’m not telling you what to do! Some people like to take our slip dress and wear it to sleep in, but someone else is wearing it to go out in. So for me, it’s a range of possibilities and a point of view. It’s a sensibility of how you dress you know? It’s a statement, it’s feminine, and to me, it’s about wearing it wherever you want!

In terms of pieces, you want to have that great foundation, so you want to make sure that your underwear is comfortable. Then you have those options of wearing a caftan, or a lovely kimono or a dress. Of course, there’s accessories and it’s hard to point out just one as there are so many options! To me, the items that are closest to your skin are the most important as opposed to what’s outside.

AM: I couldn’t agree more!

There was a runway show that you did years ago and I know my mom and I attended this show. Most of the looks were dynamic white crisp shirts paired with your accessories. I just remember seeing beautiful collars, elements of Geometria, and belts – it was just stunning.

JN: Oh great!

AM: It was like a Dynasty moment which I am a huge fan of as I love the glamour and drama that came through with the way that the characters were styled on that show.

JN: I am very proud of the artistry that we have created for this brand and the handwork comes from the Philippines. We have been able to bring that craftsmanship to our collections and it’s about bringing the best of the past and to apply it to modern luxury whether it's on your body or your bed. I just think that we deserve it. We work so hard on this Earth!

AM: Where do you see the brand going whether it’s collaborations or big product launches that we should keep an eye out for?

JN: We are fortunate that we have built a following and a customer base and we have never taken that for granted! We need to continue to be relevant to the next generation. We want to continue only do the categories that relate to the brand and we always have to think about who our customer is. Each generation is different and I am always thinking about who we can speak to what they are looking for and what makes sense for who we are. We can’t be stuck. My son is the President of Natori and we’re always looking forward and keeping things fresh.

AM: What does it mean to you to have Natori as a member of the CFDA?

JN: Obviously, it’s a wonderful organization that really showcases and supports its members and it’s great to have a voice and I appreciate that. I don’t really consider myself a designer, but I think it is important to be involved whether it’s hosting a function/event, to mentor as well as to advise and to have that representation.

AM: Absolutely.

What are you the most proud of in terms of what you have done with this Empire?

JN: Well, it’s not an empire number 1.

AM: I think it is a big deal to be around as long as you have with your distribution channels, licenses and being a multi-million dollar brand. To start as a sleepwear/lingerie brand and to have an array of celebs like Lady Gaga, Kate Beckinsale, and Rose Huntingon-Whiteley wearing your labels.

JN: I have to say that we are very proud. There aren’t too many brands, I don’t think that have lasted this long and are independent. So I feel that that is something that my family is very proud of. My son Ken taking over as President, but I’m not retiring anytime soon! I’m getting close to 77, but I don’t feel old you know? It’s really a mindset to me and I think young! When I’m traveling with our team, sometimes they say, “can we rest?” and I say, “what do you mean rest? It’s time to go!” They are more than half my age. So it’s fun and I think that we are just proud that we are able to build this brand and we are proud of the connections to the Philippines because I think that without my Asian heritage, and I am very proud about that, it is what distinguishes me and it is my point of differentiation to bring that heritage and background and to bring the essence of that in an art form into our prints and patterns is great to add and to infuse in our modern way of living. It’s been an exciting journey you know? We’re known for our prints and I think that being able to have that distinctive point of view we are proud of what we have offered and continue to do. We are proud of being a privately held and family owned company. But, there is no sitting on your laurels. It’s a very tough environment and we’re just navigating that is the business climate is different and has its challenges. But it’s exciting when you’re doing this and to see what you have built and will continue to do as you evolve and to present yourself the way that you want to present yourself. There is freedom in being able to do that. I’m proud of that and I think the real test is that I want the brand to live beyond me. It has to keep on going and we can’t bastardize the brand. I’d rather keep the brand like this and to have integrity which is important to me.

AM: You have been such a trailblazer and it has been such an honor to have you talk with us about the brand so that we can share with our fans and readers of Athleisure Mag!

JN: I’ve looked at your magazine and Athleisure doesn’t mean that you’re just wearing the sweats, track suits, or activewear. I think the term and how you present it is redefining it. Natori is a way of dressing. It’s a way of dressing that’s feminine, glamorous, statement, full of color, happy, and it feels good. It’s a mindset of how you want to be whether I’m relaxing and reading the paper on the couch. Athleisure is my time! It’s me time! That’s why Natori is about buying for yourself! You can buy it and afford the pieces that you want and I think it is interesting!

IG @natori

@josienatori

PHOTOGRAPHY COURTESY | Natori

Read the APR ISSUE #100 of Athleisure Mag and see INDULGE YOURSELF AND ME TIME | Josie Natori in mag.

ATHLEISURE LIST | NOBU HOTEL LONDON PORTMAN SQUARE

Nobu Hotel London Portman Square has an amazing experience that you can enjoy that brings in all of the senses as we kick off the new year with Shiawase. This is a Japanese philosophy that celebrates happiness, contentment, peace and wellbeing. It is a feeling that is associated with fulfillment and accomplishments and entails actions of devoting oneself to pursuits of enjoyment.

Nobu Hotel London Portman Square embodies a guest experience that offers luxury, immersion-focused experiences and holistic practices, which is emphasized through the opportunity for guests to celebrate Shiawase. Each of these elements create a unique and fulfilling sense of wellbeing, personalised service, attention to detail, connection, mindfulness, and presence, which is reflected throughout the property's amenities and guest offerings to improve health, wellness, enjoyment and harmony.

Whether travelers are seeking a Winter escape after the busy holiday season or a little light and rejuvenation in the dark months, their Shiawase Overnight Stay Package offers the perfect two-night stay escape to reconnect and reboot the senses to feel more grounded and content as they enter 2024. Guests who book the package will have the opportunity to immerse into the Japanese culture and philosophy of Shiawase to celebrate wellbeing and happiness through an empowering Pilates class (this hotel is home to the world's first Nobu Pilates Reformer studio), a special Detox Bento Box created by Chef Michael that is paired with a range of Everleaf mocktails to enjoy at Nobu Restaurant.

The new Detox Bento Box at Nobu Restaurant combines high-energy ingredients that nourishes the body and combats common Winter deficiencies. Inside the box, guests will find a high-protein Sushi and Nigiri selection, a Dragon Fruit Ceviche, which is loaded with Vitamin C and prebiotic properties, as well as Vegetable Spicy Garlic Donburi, Grilled Chicken with Goma Dressing and Spinach Dry Miso. The box is also packed with antioxidants, miso which aids gut health, and sesame which supports digestion and bone health, whilst chili boosts immunity and promotes healthy skin. It is completed with a refreshing mix of seasonal berries with coconut and lime sorbet.

For those focused on Dry January, they have partnered with Everleaf, an award winning non-alcoholic aperitif, to bring a specially curated non-alcoholic cocktail menu to Nobu Bar and focus on wellness and renewal going into the new year.

NOBU HOTEL LONDON PORTMAN SQUARE

22 Portman Square,

London W1H

7BG, United Kingdom

london-portman.nobuhotels.com

IG @nobulondonportman

PHOTOGRAPHY | Nobu Hotel London Portman Square

Read the JAN ISSUE #97 of Athleisure Mag and see ATHLEISURE LIST | Nobu Hotel London Portman Square in mag.

TRUE HOSPITALITY | CHEF MICHAEL VOLTAGGIO

We're really excited about this month's cover, Bravo's Top Chef Season 6 Winner, and Titan Judge on Food Network's Bobby's Triple Threat, Chef Michael Voltaggio. He also makes a number of guest judge appearances on Guy's Grocery Games as well as Beat Bobby Flay! When he's not on set, you can find him taking his dishes and experiences to the next level alongside his brother Chef Bryan Voltaggio whether it's at Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger and other projects! As someone who we have admired in terms of his culinary point of view, technique and keeping hospitality at the forefront of all that he does, we wanted to sit down with him to talk about how he got into the industry, where his passion comes from, how he has navigated the hospitality space, his approach to his concepts, working alongside family, Season 2 of Bobby's Triple Threat and how he has taken a number of opportunities to connect with guests and viewers as well as to stay sharp in and out of the kitchen!

ATHLEISURE MAG: So, when did you first fall in love with food?

CHEF MICHAEL VOLTAGGIO: Oh wow, I don’t think that I have ever been asked that!

AM: We ask the tough questions around here!

CHEF MV: I think that it happened around necessity. I would say that I first fell in love with it when I understood the creativity that went into it. Because, I was a very, very picky eater as a kid and when I got my first job cooking, I started to look at ingredients as a kid meaning that things like cauliflower for instance – I remember thinking to myself that if I could make this, in a way that I like it, then people who actually like cauliflower will love it. So for me, I started seeing how creativity could sort of, not only like give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.

I always knew that I wanted to do something creative, but up until I was 15 or 16 years old, which is when I started cooking, I wasn’t being creative yet. Like, I was playing sports in high school and I wasn’t the best student and I was sort of interested in a lot of things that were creative, but I didn’t have a creative discipline that I could focus on myself.

AM: What was the moment that you realized that you wanted to be a chef? Taking something that you just enjoyed and then making it as a professional.

CHEF MV: I mean, I think that it happened as sort of a default. Like, I was doing it to just sort of survive. I was one of those people that started cooking – because when I did it, it wasn’t like it was today where it was like, “oh, you’re going to be a chef!” It was more like, “yeah, I figured that you would end up in the food industry.” I sort of feel like I woke up and 25 years later, I still have the same job and I’m just like, “wow, how did this happen?” I’m in my profession prior to even graduating high school. My career has started already, but I didn’t know that at the time. What I didn’t realize at the time was that I was already on my path. I’ve loved food ever since I could remember like 4 years old and I have had this job since I was 15. Not many people can say that. I’m approaching 30 years of experience and I feel like I am just getting started.

I would say that my career, after my apprenticeship, that I did at The Greenbriar Hotel when I went there when I was 19 years old to start that program, that I really felt like that, “ok this is what I am going to be doing for at least a substantial amount of time.” I had never gotten to experience any form of luxury in my life at that point, either because I grew up sort of pretty humble or in humble surroundings I would say. When I got to work in luxury, I knew that not only did I want to do that because I wanted to take care of people at that level, but I knew that at some point in my life, I wanted to feel it myself as a guest. So I knew that the only way that I would be able to experience luxury is if I understood how to work in it at the highest level and then hopefully one day, get to sit down at the table for myself.

AM: I can understand that feeling!

How do you define your style of cooking?

CHEF MV: It’s weird because if you had asked me that question 10 years ago, I would have answered it differently than I would today. The reason being that I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.

So, let’s say for instance that I want to study a specific cuisine, I’ll go and study that cuisine and then figure out how that fits into one of our restaurant concepts. Now that we have different concepts, it forces me to study different kinds of cuisine.

I would say that the style that we communicate in the restaurants on our menus is that we like to sort of under offer and over deliver. We like to write descriptions of menus that are familiar to people and that almost seems not that exciting so that we get that chance to sort of surprise them and wow them. I think that that’s oftentimes how we approach a lot of the things that we do is to sort of under offer and over deliver.

AM: I really like that.

Who are your culinary influences?

CHEF MV: Wow, that is a tough one because I mean, I would say the one culinary influence that I have had in my career and this is a direct influence, because I have worked with him is, José Andrés (The Bazaar by José Andrés, Mercado Little Spain, Nubeluz). For someone that made me look at food completely differently, it would be him and I think that a lot of people who think of José, they think of the modern things that he has done in restaurants and that’s a big part of it, but when you talk to José, the thing that he is the most passionate about outside of feeding the world and helping people right now which is incredible, is actually the traditional food of Spain. Seeing him communicate to me that without a foundation like that, you can’t really do all this modern stuff because at the end of the day, the food has to be delicious. Learning that from him was probably a sort of pivotal moment in my career, because I was doing a lot of things then because I wanted to learn all of these modern techniques and I want to do all of these modern things. I think that often, people get caught up in the exercise of that and lose touch of the hospitality or the make it taste good aspect of it. I would think that I really settled into a level of confidence where I worked with him that would sort of influence me for the rest of my career.

AM: I first became aware of you on Season 6 of Bravo’s Top Chef. I’m a huge fan of that show and seeing you along with competing with your brother on the same season, what was that like for you and why did you want to be part of that show?

CHEF MV: So, when I went on Top Chef, this was sort of a moment in the industry where that was really the beginning of how you had the legends like Julia Child (Mastering the Art of French Cooking, The Way to Cook, The French Chef Cookbook), you had Emeril (Emeril’s, Emeril’s Coastal, Meril), you had Wolfgang (Spago, Wolfgang Puck Bar & Grill, CUT) and the list goes on and on – Yan Can Cook, Ming Tsai (Bābā, Mings Bings, Simply Ming) – they were cooking on television and the list goes on and on and on. They were a handful of real chefs that were cooking on TV and then there was sort of the entertainment side of it. I think that when Top Chef came out, I think that that was the first show or competition that was pulling chefs from kitchens that were really grinding and really after it and giving them a platform to sort of go out and come out from being those introverts in the back of house to like these big personalities!

So I think that when the opportunity came, I was like, I wonder if there is a bigger way to sort of bridge this gap between people that are actually chefs and people that are just sort of chefs on TV. Can we really tell this story in a bigger way and connect to a bigger audience and through that, grow the interest and the curiosity in a higher level of cooking or a different level. Whether it’s making people culturally more aware for those that are interested in cultural cuisine or demographics of cuisine or whatever it is, can you educate people by entertaining them? So I didn’t see it as, I want to be on TV and I think that there were certainly a few of those even on my season on Top Chef that were there for that reason. I signed up to do that competition because I really believed that I could win it. I think that some people get involved in programs like this not necessarily thinking that, “hey, I can really win this thing.” For me, I thought, “I could win this thing and this could create an opportunity.” I couldn’t predict what you’re seeing today where every chef at every level or cook for that matter is in some way trying to communicate what they do through some form of social media or entertainment. Back when I did Top Chef, it was like there was this line in the sand – these are the chefs, the real chefs and these are the ones that are on TV, but not everyone was doing television or some form of visual media to tell their story. Then you look at today and everyone is doing it. I think that the risk that I took was worth it, but I also wanted to learn a different kind of skill set, like I wanted to learn.

I think that I was doing this ad for I think Vitamix and I remember going up to the set and I had a teleprompter in the camera and I was reading my lines off the lens while doing my little demo and I was with the blender that came with it and it was like, “welcome to your new Vitamix.” They kept telling me, “Michael, we can see your eyes reading the words in the lens – we can see you doing it off the teleprompter. Can you try and memorize at least part of it?” Again, in that moment, I was like, ok if I’m going to do this, then I need to get good at it. By getting better at television or getting better at sort of some of these visual mediums, I felt that I was getting better at communicating with my guests too. I think that as somebody who works in hospitality, it started to pull another part of myself out that would allow me to want to communicate with my guests even more. I felt like that moment and all of it I can credit back to the opportunity that I had on Top Chef. I think that outside of the exposure, outside of the money, and outside of the study that I had to put into the food, I learned so much going through that process. Even I think as a company owner, how to better and more effectively communicate - I think that that is something that I was missing at that time of my life.

“I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.”

— Chef Michael Voltaggio

AM: What was the moment that you realized that you wanted to open up your own restaurants as that’s such a big step!

CHEF MV: So I was in Pasadena and I was running a restaurant there called The Dining Room at The Langham. They were actually super supportive and that’s where I was when I won Top Chef. I had left The Bazaar and left José. I was working at this restaurant in Pasadena when this show started to air. They were super supportive and they were like, this is your project, this is your room. We’ll grow you here, you’ll grow something big with the hotel and all of that. In my head I was like, do I need to go and do this on my own before I can go and do this in somebody else’s environment?

So they were very supportive in saying, “hey, we’ll renovate a restaurant and conceptualize something around what your goals are.” I was like, “this is super incredible and I think that I would want to do that.” But then I got a phone call and somebody said that they had a restaurant space and they were interested in meeting me and investing in me. At that moment, I was like, “oh, it can happen that easy!” They had read and heard about some of my accomplishments and they genuinely wanted to invest in me. And so I was like, now I need to see if I can do this. So, I took the meeting, we negotiated the deal and this person, his name is Mike Ovitz he started CAA. I don’t know if you are familiar with them.

AM: Very much so!

CHEF MV: He basically said, “what do you need to open the restaurant?” I have the space. I said that, “I really wanted someone to get behind whatever vision I have because this is the first chance that I have to do this and I kind of want to figure out how to do this on my own. What I really just need is money.” He gave it to me. He got behind me, we were partners for over 7 years and we still remain friends to this day, and he was a really good partner in the sense that he was there, but he wasn’t in my face with expectations. He built his career as somebody who supported artists or somebody who supported creatives. As someone who supported creatives, I think he did just that. I think that as a restaurant partner, it was the best scenario that I could find myself in because this was a person that built his career supporting creatives. So then, the money was there and it was time to start opening the restaurant. As you can imagine, I had to learn everything. I had to learn the legal side of it, I had to learn the human resources side of it, I had to learn the accounting side of it – I had to learn how to become a president of a company – not just how to run a menu. That’s the part that I hadn’t realized that I had signed up for at that time. You don’t know all of the nuance of starting a business until you start a business and then it’s, wait a second, I have 10 full-time jobs now!

AM: Pretty much!

CHEF MV: And so, I think again, if you look at that experience, it’s very similar to what happened on Top Chef. Here I was not realizing that I was now going to acquire a whole new set of skills that I didn’t have yet and so for me, you have this trajectory where you’re building on top of previous successes and you’re combining those successes to get more than you have to put yourself in a situation where you are learning. Then you have to retain that information and then you have to be able to teach that to other people, because it's the only way that you can grow your team around you. If you don’t have the tools to give them to be successful in your role or if you don’t know the expectation of the people that are going to work with you, then they’re not going to have a good experience and neither are you and neither is your business. So, for me, it was really important that I really understood everything and every layer that I was responsible for.

AM: You and your brother back in 2016 opened Voltaggio Brothers Steakhouse together which was your first venture together. What was that like doing that especially as siblings?

CHEF MV: I think that at that point, we had gone in separate directions from each other and I think that we realized that we could accomplish a lot more if we worked together so we started flirting with the idea, and so when MGM called and said, "we have a restaurant in the Maryland/DC area and we’re building this hotel, we think that you should be involved in that," at the time I was living in California and I had Ink – it was still open. My brother was living in Maryland. The reason that the call came in was that somebody who had previously been my boss was the one that was making that call. They had called me saying that they had been watching my career since we had worked together. We'd be interested n potentially doing the restaurant project together at the MGM National Harbor and I was like, in that moment, my brother still lives there, I live in California this story makes the most sense that Bryan and I are both locals from that area and we should do this together. So that became the pilot for how we work in perpetuity. Bryan and I are now business partners in pretty much everything that we do in the restaurant space. So creatively, logistically, work wise – everything involved, it just made more sense. If we work together, we can work half as harder or accomplish twice as much. Just having that support system and having something that you trust as a partner, we didn’t realize how beneficial that was going to be for us moving forward. Because here we are this many years later and we haven’t broken up yet. I think that speaks volumes for how you can do it the right way. There is nothing wrong with family getting into business together.

AM: I love that! We also cover a lot of EDM artists, we enjoy going to music festivals and you guys have Volt Burger which has been in various festival circuits and Live Nation venues. Why did you want to be part of this experience in this particular way?

CHEF MV: I think again back when I talked about entertainment as a medium or a discipline that would be a great tool to connect more people, I think that when Live Nation came to us with the opportunity of getting Volt Burger put together and being in multiple venues across the country, I think we’re in 30+ venues at this point. I think again, we get to connect to that many people that fast. So, for us and Tom See who is the President of Venues for Live Nation, when he called, he really – you could hear it in his voice and see it in his face, that he had a real commitment to elevate just not the food and beverage experience, but the hospitality experience at the venues, I think that when you look at companies that are willing to invest in the safety and the overall experience of their customer base, like I could feel it and I could feel his commitment to where they wanted to do something bigger and do something better. A lot of people call with sentences and statements like that, but they don’t really get behind it.

AM: Right!

CHEF MV: Then you get passed off to somebody else and then it sort of dilutes itself. I think that with Tom and his team, and Andy Yates, Head of Food and Beverage – they’re both personally up to Mr. Rapino the President of Live Nation – they’re personally committed to making sure that what they’re going to do is going to happen. I think that for us, we have learned just as much from them as they have learned from us. I think that again, it’s all about that learning aspect of it. When you can be in multiple cities at once, and I’m not saying physically. We are sometimes physically present at these venues, but it’s a chance for people who don’t necessarily have a direct access to us to sometimes go back to that surprise moment that I talked about when we can under offer and over deliver.

Imagine a fan – or somebody that has always just wanted to try something from the Voltaggio Brothers – they go to a concert to see their favorite artist and then they’re walking through and they see this big banner of Bryan and I on the side of a burger stand and I can only imagine in that moment from them that they have that reaction again! It's like, "oh wait, I'm here to see this musician and there’s the Voltaggio burger!” In my head, I’m envisioning people having an even better time. This point in my career, if you were to ask me what my most important part of my career is, it's hospitality. I genuinely still get excited when I see someone’s reaction on their face when they taste something that I have made. I’m not like, “yeah I knew it was going to be that good,” I’m more like, “wow, thank you! It means so much to me that you like it that much!” It makes me want to go and do more. I genuinely feed off the energy of the people that I take care of. I think that a lot of chefs and a lot of restaurateurs lose touch with that.

AM: This year, you opened Vulcania at Mammoth Mountain. What can guests expect when we’re going there?

CHEF MV: Mammoth Mountain made a commitment to elevate the food and beverage experience. It’s one of the best outdoor recreational mountains in the whole country and in all four seasons. In the summer time, we're going into that now, they still have snow – people are still snowboarding there until like August 1st or 2nd – skiing as well. But again, here’s an opportunity to connect to a whole different demographic that I have yet to really have a chance to get to.

I think that the most unique food markets to elevate the food right now are in markets where there aren’t huge saturation of other restaurants. 1, because there isn’t that much competition and 2, that means that there is probably a need for it right there. So getting to sort of pioneer and go into an area that there isn’t a lot of chef-driven sort of concepts in Mammoth and them wanting to bring that there, to me meant that there was a need for it. Their guests were asking for something different or maybe more and again they made that commitment to hospitality to provide that.

So, that’s when we were like, how do we create a concept that is appropriate for families, appropriate for a very transient sort of guest, but also please people that need fuel to go out and do all of these extreme sport activities. That’s when we were like, we’re Italian and our last name is Voltaggio, we haven’t really done an Italian American concept together, let’s use this as an opportunity to now study this and to do that cuisine together and expand on our repertoire and our portfolio of what we can offer moving forward. So, we dug deep and dove deep into the research. We have always made our own pastas and sauces, and pizza at various different opportunities, but never brought it all together in one restaurant concept.

Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!

AM: Oh wow!

CHEF MV: Yeah, so Voltaggio’s that traveled from Italy to NY, came on a ship called the Vulcania. So, the whole thing just came together. You can never say that something is your favorite restaurant. I just love the restaurant, I love the location, I love our partners, and I think that being part of a destination like that, the restaurant itself becomes a destination too. That’s a pretty special thing!

AM: That’s insane and I love the story involved in that!

I also love the idea of Retro. I like that it is kind of feeding into that 80s/90s feel with fashion and entertainment and its confluence. Can you tell me more about the concept and what the vibe of this restaurant is?

CHEF MV: The goal – well 1, it was a very fast turnaround. We had to come up with a really strategic way to sort of redecorate or revamp a room if you will. When MGM came to us with the opportunity and as you mentioned, we already had a restaurant with them at MGM National Harbor and so my favorite thing about our partnership with MGM is the only reason we don’t do something is because we haven’t thought of it. Any idea that you have, they have the resources and the ability to bring it to life as long as it makes sense you know?

I look at that space and Charlie Palmer (Charlie Palmer Steak, Sky & Vine Rooftop Bar, Dry Creek Kitchen) is one of my mentors as well, how do we take this iconic space at the Mandalay Bay and how do we make it enough ours so that it doesn’t feel like what it was while not taking away from what it was. Meaning, Aureole which was one of the first restaurants in Vegas that really told the story of these chef partnerships.

So we approached it with, what if we like – we moved around a lot as kids – what if we treated it like we did as kids where our parents had us in a new house and we got to decorate our new room. That’s effectively what it is. We call restaurants the room – the dining room is the room. So, let’s go decorate our room. We started down this path of what that would look like and I always had this in my head. I used to work with this chef named Katsu-ya Uechi (Katsu-ya, The Izaka-ya by Katsu-ya, Kiwami) and we talked about a concept that would be retro modern meaning that you could start with retro dishes and modernize them a little bit. I remember having to call Katsu-ya and say, “hey, I know that we had this conversation together and I know that this was something that you were really big on and wanted to do one day. Is it ok if I sort of do this concept, but in a much different way than what we discussed?” We had both nerded out on this back in the day and this opportunity came up where I could bring it to life. He was like, “yeah, go for it. If anyone could do it, it’s you.” So my brother and I decided to noodle on the idea and using that as the foundation to build this whole concept on top of.

What if everything that was important to us in our childhood through our personal and professional careers, what if we could tell that story through a restaurant. So down to the white CorningWare pots with the blue flowers on the side of it, we’re serving food in that. To the décor, Keith Magruder, if you look up BakersSon on Instagram, he’s an artist that did a lot of the art in there. So there’s a lot of painted album covers that throw back and tribute to the music in the 80s and 90s. He did things like make 2 scale 3 dimensional water color paintings of Nintendos and Blockbuster Videos and he made these cool paintings of gummy bears. He did an Uno Table and these 3 dimensional donuts and things like that. So what we did was we went into this room and just like when we were kids, it was kind of like, I’m going to hang up my favorite poster on the wall and I’m going to put up a couple of tchotchkes in the space and it's going to be mine.

What we didn’t realize was going to happen is that all the creative people in the company that worked for the company got behind it in such a big way that everyone started to contribute to the process! Down to Tony Hawk sent us one of his skateboard decks and wrote, “Go Retro” on it so that we could hang it up inside the tower. It was just one of those things where it was like, you have to be so careful when you have an idea because you don’t know how fast it can go and how many people will embrace it and get behind it. Before you know it, you can wake up and have something as incredible as Retro.

The food, we have Pot Roast and Mac & Cheese. But our Mac & Cheese, we make the noodles ourselves, we make this cloud of cheesy sauce that sits on top of it that’s sort of feels like the sauce that would come in a package of Velveeta, but we’re making it from really good cheddar cheese, we’re making a bechamel, we’re emulsifying the cheese into it and aerating it with a whip cream siphon – we’re making our own Cheez Whiz more or less!

“Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!”

— Chef Michael Voltaggio

AM: Oh my God! It’s the best Cheez Whiz ever though!

CHEF MV: Yeah! It’s like, how do we start with this idea and then turn it into something that can be appropriate in an elevated dining experience? We’ve got a lot of that sprinkled throughout the menu. We also have things that are comforting too.

It’s not just like kitschy or trying to do something for the sake of doing it. Our Caesar Salad is just a Caesar Salad, but then we serve it with a little bag of churros that we make out of Parmesan Cheese. Our Mozzarella Caprese is a piece of cheese that we dip in a Pomodoro skin that creates a skin of tomato on the outside of it so that it looks like a tomato, but it tastes like a tomato sauce and it’s on the outside of a piece of cheese.

AM: Oh wow! Earlier this week on your IG Stories, I want to say that you had an avocado, but it was a pit that looked like a gelee – what was that?

CHEF MV: So, we had a dish and once again, this was us reacting to guest feedback, we had a dish that I called back, we had a dish that I called Chips and Guacamole on the menu. So, we did this giant rice paper wafer and put a confit of avocado in the middle of it. But the problem was when it went out to the guests, they said, “well, that’s not Chips and Guacamole. I don’t know what that is.” I think that some chefs, their egos would not allow them to say, “ok, do I listen to the guests and do I make a change?” So, when I hear stuff like that and it’s consistent, I’m like, “ok, I need to change this dish!” It’s not living up to the guest’s expectations. So, then I was like, Avocado Toast, bread would be more appropriate to eat with this. I wonder how I could make this retro. I learned the technique of spherification from José Andrés. It was created by chefs, Ferran Adrià and Albert Adrià (Tickets, Enigma, Little Spain) back in El Bulli back in the early 90s. It’s not retro. We’re in 2023! Can I pay homage to it without saying, “oh that’s such a dated technique, that I can’t believe that you’re doing it.” It was such an important technique that it changed like, José, the Adrià Brothers, they made a global impact on how chefs looked at food. So for me, I was like, I think that I can make a black garlic purée and spherify that the way that I learned how to do it when I was working with José and put that in the middle of an avocado that I’m putting in the oven and put that on a plate and put a couple of other seasonings on it and put it with some really good crusty bread and serve it as an Avocado Toast.

AM: That looked so ridiculously good!

CHEF MV: But you know what’s so crazy? Some people today, like the next generation of people that are out eating in restaurants, they never saw spherification. Like let’s say that someone who is 19 or in their 20s or whatever, they missed that whole thing. We have this obsession with trends and we program our brains to say if it’s trendy, then eventually, it will go out of style. Therefore, you have to forget about it.

Where kale had its moment, like last year, or 2 or 3 years ago that the Kale Caesar Salad became so popular people were like it’s so popular, you can’t put it out because it is on everyone’s menu. Or like Pork Belly, it disappeared! Like Pork Belly was on every single menu and then all of a sudden, one day you woke up and you’re like, “where’s all the Pork Belly?” Every chef was cooking it, but I think that people got it to be trendy because they liked it and that’s what they wanted. We have this innate desire for change when change isn’t necessary. I think that spherification got trendier and then people were like, what’s the next cool thing? But then when we do that, we forget that the cool things that we have and that these chefs have sort of put forward to learn, we feel this pressure to not embrace it or to not do it anymore because now we have to create the next big thing.

AM: Yup!

CHEF MV: Why not just keep it around? So we brought that back and not only as a nod to the Avocado Toast, but a nod to the individuals that were behind that technique. I thought that it was so cool when we first learned it and I didn’t think that it needed to go anywhere.

AM: I love how you approach food like that. As someone who in addition to being the Co-Founder of Athleisure Mag is a fashion stylist and a designer, there are many times when I’m like, “yeah, this is a great look, we don’t need to lock it as a trend that has an expiration or pause around it. We can still use this.” I love that you’re talking about something that I fight about on the fashion side all the time.

CHEF MV: I think that there are a lot of similarities between fashion and food too! When you think about the sustainability aspect, when you think about again – in your world, and I think that that’s why I love fashion as much as I do. But now, even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.

AM: I totally agree! I always tell people it’s about going back to the archives!

CHEF MV: Yeah!

AM: There’s so many things that you can spring back from it. You can put a twist on it and do whatever. But the archives are the archives for a reason! They’re going to be here much longer than some of these other things that are going to be a flash in the pan.

CHEF MV: I feel like people can go shopping in their own closet. If you’ve saved stuff from 3 years ago that you haven’t worn and then all of a sudden, you’re like, “wait a second, I’m going to look back at that.” Maybe you got something as a gift that you would have never worn when they gave it to you and then you rediscovered it again in your closet and I think that any creative could recognize that with whatever kind of discipline that they have. Just go back into your closet and try something old.

“But now even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.”

— Chef Michael Voltaggio

AM: Exactly!

Since being on Top Chef, you have been on so many TV shows judging and guest hosting and even doing series, why did you want to add these into your portfolio?

CHEF MV: I think it’s because I don’t want to become complacent. I think that my biggest fear in life was going to be that I would get stuck doing the same job every single day. Although that’s great for some people, and it’s necessary to have those who are committed to that, it didn’t work for me. I never had the attention span to do just that. And so, as I get those opportunities, I think that it make me better for what I do. For instance, if I go and I have 4 days where I can work on this television show, after the 4 days are done, I’m excited to go back to my restaurant. Maybe in those 4 days while I was gone, I learned something while I was there that I could bring back to my restaurant. For me, again, it’s about learning. I’m learning. I get to do something that I would have never had the opportunity to do. When I started cooking, if you told me that I would be doing dozens of episodes of television a year or any television at all, I remember when I was doing some local television and how nervous I was. I was like, wait, I didn’t sleep and I was telling everyone and it was local news! I thought it was the coolest thing on the planet for me to able to get to do. Then, fast forward to now and I’m a show that can reach millions of people. So, not only did I see the opportunity, but I feel a sense of responsibility to use that platform the right way and I think that I just love the fact that I get to communicate with that many people at once. I think that it’s an opportunity for me to tell my story, but also to continue to contribute to this commitment of hospitality that I signed up for. I’m not just making people feel good, I genuinely do this because I love the fact that what I do that maybe I can make someone else smile or whatever. I know how that sounds, but I genuinely believe that! The fact that I do that and I get to call it work is so important!

AM: Well, I know that you always bring so much energy when I see you on different shows like Bobby’s Tripple Threat, we’ve had interviews with Chef Brooke Williamson (Playa Provisions, Top Chef Season 14 Winner, Tournament of Champions Season 1 Winner) a number of different times. When I saw that you were on there, I couldn’t wait to see what you would do. Or, if I see you on Guy’s Grocery Games – it’s really cool to see your point of view when you're doing all of these different things.

CHEF MV: Yeah, when you look at the competition side of cooking too and what I learned very quickly is that it’s a very different discipline. A lot of super talented chefs who are in restaurants struggle with the competition side of it, especially if there are a lot of different cameras and stuff around them. So again for me, I thought, if I could become good at that, then that’s another level of chef that I can become good at and I think that what’s interesting about that is that I do it so much that the first time I competed, I took it so seriously. I still do! I get so much anxiety every time that I’m about to go. But then I do it so much and I started to look at competition cooking like the sport of cooking.

AM: Yup!

CHEF MV: It really is and it’s not for me as much about entertaining and doing a demo of what you’re doing. It’s more so that people can watch it and cheer for their favorite athlete and I think that that's what culinary competition really is.

So now, we win some and we lose some. You have to learn from those losses and I think that those losses are the ones that I have learned the most from. I think that anyone that competes in any competitive setting would say the same thing. You have to experience those losses to then go back and say, how can I be better so that I can get more of those wins. I think that it became a personal obsession because I wanted to continue to learn and win! Because it really is a sport – it’s a sport!

AM: Are there any projects that you have coming up that you can share that we should keep an eye out for? I feel like you’re always doing something!

CHEF MV: One thing that I can say is that Season 2 of Tripple Threat will start airing in August! I think that that’s the next big thing that we’re excited about. Then it’s about just getting back to work with Bobby Flay (Amalfi, Bobby’s Burgers, Brasserie B), Brooke and Tiffany Derry (Roots Southern Table, Roots Chicken Shak, Top Chef Season 7 Fan Favorite). I think that there is more to that than what everyone has seen so far! I think that for me, that is really one of my favorite projects that we're doing right now. Myself, Brooke, and Tiffany - Bobby included, we’ve all become so close to one another through this project and I think that more of that – I want to be able to keep my knives sharp and my brain sharper. I think that the best opportunity for me to do that is growing my relationship with Live Nation, Bryan and I are really sort of excited about the amount of support that we’ve gotten from MGM with every project that we have in the works with them. I think that for now, honestly what I’d like to focus on is focusing on what I have going on. I think that right now is a good point to say that I am satisfied with everything that we have our hands around right now. Let’s just focus on doing the best job that we can at that and then maybe next year, pivot and start focusing on some other stuff. For now, I have a lot of responsibilities and I have a chance to make a lot of people happy and I’m going to focus on that!

AM: As someone who is so busy, how do you take time for yourself so that you can just reset?

CHEF MV: I mean, I think that you have to force it. I have a tendency to say yes to everything and I think that I grew up working more 7 day weeks then I did 5. I would say that I did that for a good part of my life. I wanted to do it, but I did it because I had to as well. I mean, I had 2 daughters when I was young and I remember when I was doing my apprenticeship, on my days off I was standing in a deer processing plant at a local butchers house processing meat and stuff to pay the bills you know? I think that my work ethic is something that is really important to me and it’s something that I don’t want to lose touch of. I think that it’s a super valuable asset, but at the same time, I’m allowing myself to do that, to take a couple of things and to just go do something. Like yesterday was my daughter’s birthday and it’s a little extreme, but my brother flew me here from Vegas, we were at our restaurant doing an event and I was like, “I need to get to my daughter, it’s her birthday.” She’s down here in medical school, she’s going to become a doctor.

AM: Oh wow!

CHEF MV: Not only is it like a Voltaggio going to college which is one thing! But a Voltaggio becoming a doctor is another! My other daughter is here as well and she’s like also doing her own thing and so when you have those moments to spend time with family, my brother flew my wife and I down here just to spend 2 days with my daughters here. I think that family time is so key!

AM: Your smile is so big right now!

CHEF MV: Well because I think that as much as I hate that I am going to say this, I really neglected my family for a long time because I had this path that I had to do these things so that I could be better for them. So now, I think that at this point in my life, as much as I provided for them, I think that I could be more present for them and that’s something that I am really trying to carve out time for.

AM: If we were invited to your house for brunch, what would be something that you would cook for us? I always love knowing what people’s brunch menus are.

CHEF MV: I mean as much as I hate to say it, I would have to have something with caviar on it because I think that, I don’t know, to me brunch is caviar. I think that that’s really weird to say, but when I worked, no one wanted to work brunch at the luxury hotel. If you got scheduled to work brunch, you were getting punished. I think that that was the first time that I tried caviar. Working brunch at The Greenbriar Hotel or at The Ritz Carlton or something like that and I was like, “hmm, I like this stuff.” Then when I was in charge of running things, there was Caviar Eggs Benedict, caviar this and caviar that! I just really liked it. There’s a restaurant that we have here in LA called Petrossian, you have one in NY as well.

AM: We literally lived around the corner from them!

CHEF MV: So, they do this Caviar Flatbread there and I had it once, I’ve had it a lot actually, and I’m going to go home and recreate my own version of this. Every time I have a brunch, I am going to do this. You can do this with smoked salmon like the Wolfgang Smoked Salmon Pizza that Wolfgang Puck makes. But you buy the flour tortillas, and you brush them with a little olive oil and season it with a little salt and bake those in the oven. You pull them out and you have a crispy flatbread.

So now, you can build this breakfast pizza on whatever you want on top of it. So, now you grab crème fraiche, capers, grab some chopped red onion, parsley, a little hard-boiled egg, and whether it’s smoked salmon or caviar, you cut it into pizza. It’s easy, it looks beautiful –

AM: Wow!

CHEF MV: You said wow, I only described it to you and you said wow! I used to get that a lot when I went to Petrossian for brunch and I would always order the Caviar Flatbread. So, a smoked salmon version or whatever, I just think that the idea of using a flour tortilla is something that everyone should have in their repertoire!

IG @mvoltaggio

PHOTOGRAPHY CREDITS | PG 16 - 27 CREATIVE DIRECTION Dominic Ciambrone, PHOTOGRAPHY Bryam Heredia, PHOTO COURTESY of SRGN Studios | PG 28 + 31 Food Network/Guy's Grocery Games | PG 32 - 35 Food Network/Bobby's Triple Threat |

Read the JUL ISSUE #91 of Athleisure Mag and see TRUE HOSPITALITY | Chef Michael Voltaggio in mag.

DARE TO BE YOUR BEST WITH MILES CHAMLEY-WATSON

We're all about pushing boundaries and standing in our truth to showcase our authentic selves. So when we had the chance to sit down and chat with 2 X Team USA Olympic Foil Fencing Bronze Medalist, World Champion, model and ambassador, Miles Chamley-Watson. He talks to us about how he got in the sport of fencing, what made him realize that this was something that he could do professionally, how he has blazed his own path, and his focus on growing the sport by bringing it into the mainstream while also empowerning children to bring them into the sport.

We also talk about how he continues to create a multi-faceted brand that incorporates the sport, his interest in fashion and ambassadorships that are synergistic with his brand. We also talk about his latest partnership and documentary with Daring Foods, a plant-based brand. Miles also gives us insight on how he trains as an athlete each day.

ATHLEISURE MAG: How and when did you fall in love with fencing and when did you realize that you wanted to go pro and do this as a career?

MILES CHAMLEY-WATSON: I was born in London and was playing football, cricket and rugby. I moved to NY when I was 11 and I was kind of a pain in the butt kid and would get into trouble. So as punishment, I had to pickup tennis, fencing or badminton. I ended up picking up fencing and got it right way and I thought, “wait, I can stab people and not get into trouble? This is awesome!” So, when I was 12 years old, I fell in love with it and I never looked back!

AM: Wow! As a kid I played badminton.

MCW: Woah and that’s a hard one too!

AM: It is a hard one and I didn’t like it, but we played it at every function.

MCW: Oh yeah, it gets intense!

AM: It does. But we can appreciate that you took that on. You’re a 2X Olympic Champion, who won a Bronze medal and you’ve won various World Championships. Can you tell our readers who are not familiar with foil fencing, what it is, what’s involved and how you win?

MCW: The key is to hit the person and not have them hit you back. It sounds easy, but it’s first to 15 points and it’s 3, 3min periods. So that can be from anywhere from 10mins to 30 mins depending on your fencing style. I’m very defensive so my matches don’t go longer then say 15 mins or so. I’m a quick one, I have ADHD and I don’t have the patience. So I’m more aggressive. So it’s 15 points and then there’s right of way action so there are 2 lights and then there is a referee who will look at the video machine and see who hit the person a little bit earlier and my goal is to simplify the sport so that it’s easier for the audience to be able to understand. That’s why it’s one of the reasons why it’s not on TV because it’s kind of hard to understand. I want to bring more visibility to the sport by doing stuff like this and being able to simplify the rules a little bit.

AM: That’s really interesting. Back in 2018, we had Dagmara Wozniak as our cover for our AUG ISSUE #32 and we shot her editorial where she trains at Manhattan Fencing and when we saw the lanes and could visualize what takes place, we understood it more and it was so different then seeing it on TV. Being able to see the mechanics up close, it was intense to watch that.

MCW: Right and that is saber so in foil, it’s different.

AM: When we think of fencing, it’s a powerful and an elegant sport. What do you do physically and mentally to prepare for the sport?

MCW: I’m lucky that my sponsor has a facility right here in LA which I will be heading to in an hour. I get up in the morning and I do meditation and journaling in the morning as the first thing. I then go to the gym and I do fitness. Today is Wed and it will be explosive work: deadlifts, running and sprints and then after that, I will go into fencing. If I’m feeling up for it, I will go into sparring. Now I’m learning that everyone is good at doing certain things, but how do you get to the point of being the best and I think that that is the mental aspect. So that’s a lot of reaction training, journaling and manifesting and this is incorporated into my routine everyday as well. It’s a full-time job.

AM: How long would you say that you are doing these things daily in terms of blocks of time?

MCW: I’d say journaling is 30 mins, I have my cup of coffee or tea outside of my balcony, then I go to the gym which ends up being about 3 hours because cool down and warm-up is 45 mins and then to workout is about an hour and a half. Then I eat, come home, relax for an hour and do some work and meetings like this and then I go fencing for about 3-4 hours. All in all, I would say 6 – 7.5 hours.

AM: In terms of your nutrition how does this play into staying in shape, optimizing your sport and ultimately supporting your lifestyle in general?

MCW: There’s nothing more important than nutrition! At one time, I didn’t care about what I ate. It’s a whole game changer for me and I just got my blood test back and I have to load up on all of these things. I have to start drinking these random things like coconut water, eating the white part of watermelon – it’s really weird. But now, I’m noticing the importance of nutrition and how important it is and to know about your body and how it fuels you. So I try to keep a healthy diet.

AM: You’ve partnered with Daring Foods and have a pretty exciting documentary that is out now. Tell us about Daring Foods and how this partnership came about.

MCW: Yeah yeah – I’m so excited! I actually knew about Daring for awhile because I was trying to incorporate plant-based in my diet so that I could have a well balanced diet as well. I’m not just vegan or plant-based, I like to incorporate both. I love the product, it tastes good and the ingredients didn’t make my stomach rumble. Because nowadays, there are so many companies that have kind of saturated the industry and I got the chance to look up the company before and to meet Ross and the Daring team. It was a perfect match because they are disrupting a space that has been around for a number of years and I’m doing the same thing in my sport. It was literally the most organic relationships that has fostered this campaign and you can tell that this is powerful and we’re speaking to kind of just challenging ourselves and making Daring Moves and kind of pushing the boundaries and limits which is what I’m all about and what they’re all about. It was lovely to like the product before meeting them and then meeting them was the cherry on top and it’s been great and we’re all a family now!

AM: How was it participating in Daring Moves?

MCW: It was phenomenal! It was amazing! Molly Schiot who directed it, the entire team – they were so professional. It was one of the most creative and fulfilling projects and campaigns that I have done in a long time. It speaks to things that are bigger than just me. I think that it will inspire people and just the message of being daring, everyone in their walk of life is able to understand. In your job and in my job, it’s important and a great characteristic to have. It’s literally a match made in heaven.

AM: Will you be involved in anything else with Daring Foods that we should keep our eye out for?

MCW: I think that this is just the beginning, it’s a beautiful relationship and it was great to get this campaign out, but I think that we will do loads of things together because I love the products, I love the people and I love the messaging overall – it’s powerful. Definitely be on the lookout for more. It’s just the beginning.

AM: As an athlete, how do you find that balance between eating the foods that are good for you while also enjoying splurge foods as well?

MCW: That’s the best thing about having a healthy balance right and having a happy medium? I incorporate some of the vegan, non-dairy products. I eat dairy literally for lunch and then I incorporate having some meats here and there. My diet also allows me to have cheese. I love to eat and I also love to eat candy! I can never be fully vegan for that reason. I’m sorry, I’m never going to stop that! I think it’s important to have a balanced diet right and to be healthy? People ask me, “are you vegan?” I eat a very healthy and balanced diet. So, I incorporate meat with non-meat and I do what works for my body. I think that the most important part about creating that balance is the ability to have your cake and eat it too.

AM: In preparing to chat with you, it’s interesting to look at your background as an athlete, being an ambassador, modeling for fashion brands – how important is it for you to be able to push boundaries and to be able to represent yourself the way you want to be seen and to engage with these brands in all of these different ways?

MCW: I think doing work with different companies brings a new audience to me and also fulfills another passion of mine. I don’t want to be in a box. I’m a professional fencer yes, but I think that I have been able to branch out and get a lot of endorsements and sponsorships because I think that everything that I do, I do with love and I don’t work with brands that I don’t believe in. I’m a firm believer in not saturating your brand and doing things that you love. I’m able to kind of build my brand just being myself and organic and that's whats transferable. You can see people doing things and it's forced, but I like to keep it organic and natural. Just keep growing and do more modeling stuff and getting that audience. Getting mores sponsorships and doing these things. I’m in a very interesting sport that has the ability to change on my own, but working with companies like this helps to grow the sport organically.

AM: One of the things that's so intriguing is the fashion element of you. You’re a stylish guy, you have these tattoos, you’re at the Met Gala with Lewis Hamilton, you’re sitting front row at global Fashion Weeks, you’ve worked with Todd Snyder – what is it about fashion that you love so much as being in these different worlds and having the ability to include your creativity is a lot of fun.

MCW: I think you said it perfectly – creativity and fashion is the one world where you can wear whatever you want and it’s subjective. You may like it, you may not like it and I think that being able to do the fashion shows, it gives you a rush and a different kind of adrenaline. Fashion was kind of one of the first worlds to embrace me – they invited me to the Met Gala twice with Vogue and all of these companies and they love the sport of fencing because it does have that fashion element to it. A lot of brands do some of their collections based off of fencing. A lot of athletes like fashion and a lot of fashion likes athletes and I think that I am in a sport that is elegant and has that uppityness to it and I’m bringing a new face to it. I love fashion and I think that there is nothing better than putting a fresh outfit on and for me, that’s what I would like to bring to my fencing world too – a uniqueness and not being afraid to take risks. I think that I have always done that in the sports world and also in fashion just naturally.

AM: And you recently partnered with Richard Mille which is phenomenal – how did that come about and how excited are you about it?

MCW: I mean that’s a dream come true! It’s like woah you know? It’s a little surreal seeing my wrist, but I think it makes sense right? I’m all about timing and precision and changing the watch game. That’s what they’re all about and they love me and I love them like a family. I was able to meet the team and there’s this great relationship. When that happened, my phone exploded and it’s cool to be able to work with the companies that you love and you never think it’s possible and then you’re sitting there right next to Rafael Nadal! I mean to work with them, it shocked me a little bit and then I thought woah and then I’m working with a company like Daring too! I mean, what can’t you do? When you believe in yourself, there is nothing that you can’t do.

AM: You have a great mix of brands that you work with. How do you decide what makes sense to you as many of them like you said, are organic to you or are things that you are passionate about?

MCW: I think it comes to that if I have a feeling, I never second guess myself. I just go with the feeling. I also have a great team too and they know who I am, my values and I think that having a great team around you makes it a lot easier. I always go with my gut and I pick brands that align with me and just natural.

AM: It’s almost the end of the year. Are there projects that we should keep an eye out on are their championships that are coming up? What’s going on in Miles’ world?

MCW: I have a competition in Dec. next month – a national. Then we go to Paris in 2022. I have a lot of projects that are coming and in 2022 we have some amazing things dropping in 2022. I’m ending the year very strong and I’m just very grateful that I get to do what I love during a crazy time. Definitely be on the lookout as there are a lot of projects coming.

AM: Can you tell me about the Miles Chamley-Watson Foundation and what its focus is?

MCW: I want to empower the youth through fencing and I hated seeing the talents of kids being wasted because they couldn’t afford it as fencing is an expensive sport. So I thought, how do I help because I have the ability and I can use my connections to help the generation. I wanted to create the tools that kids needed to be successful in life whether it’s going to the Olympics or being the next John Doe. We want to give them the wings and the tools to succeed through my foundation. I have all the necessary elements as I know what it takes and I’m able to fly through the hole and make a success of it. I’m kind of the only one that has been able to branch out and make it in America. I thought that it was my duty to give back to the kids and that’s what we launched and it’s exciting and has also given me a sense of purpose and it’s awesome.

AM: You have a mantra of “create a legacy and not a moment,” what does this mean? Also, what do you want your legacy to be in the sport as well as the body of work in general?

MCW: Create a legacy not a moment, is something that I came up with in 2016 on the way to China at the Grand Prixe. I was on the train and someone had left a horoscope book and it was 18 hours so I was reading the damn thing and I thought that it made a lot of sense. I asked myself what my purpose was. I knew that I had won all these medals, but I wanted to create a legacy and not a moment. I wanted to create something that would last forever. That’s something that everyone wants whether it’s creating a kid, their first product or whatever that may be. I think that being the first is the best feeling.

I want my legacy to be someone that changes the sport, gives kids hope and also sticking up for the kids that are ADD/ADHD or whatever that got a negative stigma and I want to change it. I want to shed a light and just give kids hope that you can do whatever you want. I can win medals, that’s easy, but to inspire kids to do what they want to do in life that’s amazing. Kids see me in campaigns that I am doing with brands and that to me is my legacy.

IG @fencer

PHOTOGRAPHY CREDIT | PG 126 - 131 Daring Foods | PG 132 -137 Kyle McKenzie | 9DRIP PG 28 - 30 Richard Mille |

Read the NOV ISSUE #71 of Athleisure Mag and see Dare To Be Your Best with Miles Chamley-Watson in mag.

Hear 2X Team USA Olympic Foil Fencing Medalist, World Champion, Model and Ambassador, Miles Chamley-Watson on our show, #TRIBEGOALS - 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.

ATHLEISURE LIST | PUA MANU CLUB

Founded in 1997, Paradise Helicopters is the leading locally owned and operated provider of air-tour, charter and commercial service flights in Hawai‘i. Paradise is an award-winning, veteran-owned company that is widely recognized for safety practices and exclusive tours that immerse guests in the awe-inspiring natural beauty, history and culture of Hawai'i.

Tours are offered from Kapolei West O‘ahu and Turtle Bay Resort on O‘ahu, Lana‘i, and from Hilo, Waimea and Kona on the Island of Hawai‘i; custom charters are available statewide, and specialty flights on an authentic WWII aircraft are available through Pearl Harbor Warbirds on O‘ahu.

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This service is across O‘ahu, Maui, Lana‘i and the Island of Hawai‘i. The membership offers guests an exclusive package of benefits on flights, retail, catering and ground activities, as well as helicopter access throughout the year. Luxury SUV ground transportation in West Hawai‘i is included. Membership starts at $40,000 per year.

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Members enjoy safe and experienced operations, access to Paradise-exclusive landings for statewide excursions, direct transportation between Paradise's network of private terminals and convenient heliports. Automatically check-in en route with heli-side service and no delay in boarding, carbon offsets for each flight with Paradise's Green Your Seat program which supports the reforestation of native trees in Hawai'i, seating of up to 7 guests with enhanced cargo space for 4 golf bags and in-flight beverage and gourmet snacks as well as access to Paradise's private VIP airport lounge. You can arrange for an interpretive guide (such as a world-renowned volcanologist on a visit to Volcanoes National Park), as well as private heliports to minimize wait and travel times.

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PHOTOS COURTESY | Pua ManuClub

Read the NOV ISSUE #71 of Athleisure Mag and see ATHLEISURE LIST | Pua Manu Club in mag.

A PASSION REALIZED WITH JASON OPPENHEIM

Since the launch of Netflix's Selling Sunset, we have enjoyed being able to get the scoop on the real estate market especially within one of the top agencies in The Oppenheim Group this docuseries. We have enjoyed seeing this team booking listings, holding open houses, celebs they work with and the drama that comes along. This month, our cover is luxury real estate brokerage owner, attorney, contractor and developer - Jason Oppenheim. We took some time to talk to the Selling Sunset star to find out how he transitioned from being a corporate lawyer and eventually to working in real estate. He talks with us about his firm, his team, the successful show, which has just been greenlit for a fourth and fifth season, as well as the importance of philanthropy and making it a team effort.

ATHLEISURE MAG: Prior to being in real estate, you were a corporate lawyer, what was the moment that you realized that you wanted to work in the real estate industry as I know that your great-great grandfather Jacob Stern, started his firm in the 1800s and was instrumental in creating a number of deals in the early development of LA?

JASON OPPENHEIM: That’s difficult. I left my law firm not knowing what I wanted to do and not having anything lined up. I went and traveled the world for 3 years after I quit my law firm. So I really wasn’t working for years after that. Even when I got back into the United States, I wasn’t sure that I wanted to get into real estate. I knew that it was a passion of mine and I gave it a shot. But I definitely wouldn’t say that I knew before I left law that I wanted to do real estate.

AM: Why did you decide to ultimately launch your own firm that you’re president and founder of?

JO: I was at Coldwell Banker for many years and getting experience and I was working on a team of two women. They taught me a lot and I actually really liked that team, but I didn’t enjoy working at such a large brokerage at Coldwell Banker. So that was kind of the impetuous of me leaving and just starting my own firm. I think that I had just developed enough of a client base that I felt comfortable and I had always wanted to be an entrepreneur and had always wanted to do my own thing. But I had to create that confidence and make sure that I had enough of a book of business to be able to do that.

AM: We have had a number of people that we have interviewed who began as lawyers and have transitioned into other careers, as well as our co-founder that has done the same. What skills from practicing law have also carried over to what you do within your industry now?

JO: Yeah I think that being a lawyer is probably one of the most applicable professions so I think that there are a lot of things that helped me as a lawyer that have been applied to me being in real estate. I think that creative thinking and critical thinking have been two of the most important things that I took. Being an advocate for your client is something that I understood and of course, just your legal acumen. So much of practicing real estate requires that the more understanding that you have of the law, documents, contracts etc. – I think that the better you will be as a real estate agent. I don’t think that there is probably more of a relevant profession for a real estate agent than as a lawyer!

AM: In terms of location and your territory, what areas do you guys cover?

JO: Oh all over Los Angeles really. Certainly, we are the most prolific agents in the Sunset Strip and Hollywood Hills. We also do a ton in Beverly Hills and we’re opening up a new office in Orange County and we’re getting a lot of new listings down there. I would really say all of Southern California.

AM: In terms of you opening another location, what is the process and/or criteria that you look for when it comes to making that commitment? I know in watching the show, there was talk and hope from some of the agents in terms of opening up in Miami?

JO: Well, it’s a very slow process. I mean I’ve been thinking for many years about opening a second office and I was very reticent to do so until I was certain about a lot of different factors. One of them is that there is a healthy luxury market, another one is great office space, another is that I am able to recruit top agents, another is that it’s a place that I love and enjoy – you know I have to be passionate about it and I’m not going to open up an office in an area that I wouldn’t want to live in myself! I’m probably going to buy a second home in Newport Beach. And also location! It needs to be far enough from LA where it makes sense. You want to expand when you’re doing this. Orange County by far, I thought was an important area that I wasn’t in. I think that there are others like The Valley, Miami, New York, but I thought that hands down, this was the best place for a second office.

AM: Before getting into the show, what is a typical day like for you and how involved are you with the agents that work with you?

JO: I mean a typical day. I’m up – usually, my dogs wake me up because they want to be fed maybe around 7am. I take my dogs to coffee every morning so I take them to a coffee shop, usually a different coffee shop for about half an hour. I go through emails and take things slow on my own. Then I come into the office and basically just work and catch up with my staff and go through emails. I go through showings that I have, meet with clients and a lot of it is on the phone. Sometimes I have interviews but a ton of phone calls – I mean dozens and dozens of phone calls. I don’t even know how many, but it is a lot.

AM: When it comes to onboarding your agents, what are you looking for to represent The Oppenheim Group?

JO: You know, an intelligent, thoughtful, sophisticated person. Experience is preferred but it is less important to me then I think raw intelligence and general ambition. Someone that I get along with.

These are people that I will be out with for lunch or at a listing appointment and it’s important to me that I get along with them and that they get along with everyone else! You know, it’s just about being with good people! I mean I really wouldn’t take an agent, no matter how successful they are, that he or she just wasn’t a good person!

AM: On the show we see some serious open houses that have had some fun themes that your team has put together that remind me of editor events that we can’t wait to get back to – what have been some of the favorite ones that your firm has been part of?

JO: I think that I always like a first open house because I think that is very exciting! So the first open house for a new great listing is pretty exciting. I do have to say that generally, my favorite open houses tend to be my favorite listings. Obviously, my favorite open houses tend to be those that I would want to stay at even if it wasn’t an open house - sexy view, tall ceilings, open floor plan and all the stuff that just kind of makes it more fun. More importantly, I would say, it’s the first one because for me it’s about meeting clients, meeting buyers and it’s also about price point. I like open houses at an attainable price point in the area. Sure it’s fun to sit at a $10 million dollar open house, but I would prefer to sit at a $3 or $4 million open house because I am going to meet more people.

AM: This past year has definitely made a lot of our workflows change in many ways, what did you do to navigate these times and how do you feel the market has been for you?

JO: You know, we’ve done all right. We had a decent year despite the pandemic. The luxury market is not only fine even thoughout the pandemic, but it is extremely well right now. I think that we were extremely fortunate and I think that our clients were extremely fortunate and that they have recovered from this. I wouldn’t say that there is any long-term impact at all.

AM: How did the concept of the show, Selling Sunset come about and ultimately, what are the takeaways that you want to know about this show when they are watching it?

JO: You know, we had been approached by different producers and agents for quite some time and both my brother and I were rather reticent to move forward on a show. But when Adam DiVello (Editor’s Note: Adam is formerly a Senior Production and Development Executive at MTV where he developed Laguna Beach. He left the network and launched Done and Done Productions and created as well as executive produced its successful spinoff, The Hills and The City. He is producing Selling Sunset.) reached out to us, we thought about it a bit more and we took a team meeting and I think he had a bit more influence with us and we started to slowly come around. We wanted Netflix, but we weren’t sure if we would get Netflix so we were excited about that!

In terms of what they would take away from it, you know what I would say? I would simply say, that they should just enjoy and watch the show! There’s so much about television now more than ever, just being able to sit down – for me, I like to sit down with my dogs and just sit down for a couple of hours and just destress and have fun! In many ways, I hope that that would be enough for me! I would hope that when people come up to me that they just say that they enjoyed the show, it makes them happy, it’s fun to watch, they enjoy looking at the real estate and that’s enough for me! If they come out of it with more of an understanding for real estate or a passion for it that would be great. I always think that real estate is such a great opportunity for investors and people generally. So if I can get people to be excited about that whether that means they join the profession and become real estate agents or they want to do it as an investment, I think that either one of those would be great simply for the show.

AM: How did you decide who would be on the show?

JO: I didn’t really decide. Obviously, it would be people at my brokerage but it was more of a production decision than anything else.

AM: As a fan of the show, when you and your team are in the office, we’re always thinking about how close you are together. Is it ever distracting when you’re all in there together between doing calls, maintaining business etc?

JO: Well I do step out sometimes to make phone calls from time to time as everyone will! I do like the idea of an open office, but there are certainly negative effects to having such an open office.

AM: Recently, you were greenlit for a 4th and 5th season. How long do you film each season and how are you able to juggle the demands of your business while integrating the show into it?

JO: It’s not terrible for me. The filming requirements aren’t as demanding for me as they are for some of the other women so I manage ok. But you know, it’s certainly a balancing act and we just work really hard. So we end up just having to work more hours in the day to be honest. That’s ok because we all love what we do and we are all capable of doing that.

AM: You’re getting ready to film the next season and for avid viewers, there was a lot going on! Can you share what a general idea of when this will air?

JO: Well we haven’t started filming yet so there isn’t anything that I can tell you about that!

AM: Alright then. We’ll just have to stay tuned!

What have you learned about yourself in filming this show?

JO: You know, one of my biggest concerns was since I’m a private person, I was concerned about people coming up to me. But I think that what may be a surprise to most is how much I enjoy kind of just having the ability to make people be happy and to smile. Just to enjoy watching people smile is really enjoyable for me. I love when a young person comes up to the window and takes a photo of me and they’re just happy! You can kind of tell that you made their day happier and that feels great! That was one of the things that I wasn’t expecting as much.

AM: Clearly you’re very fit, what are your workout routines that you like to do to stay in shape?

JO: Just the gym and that’s it. I wish that I had something more exciting to say. I mean, I workout less than what people think. I workout for less than 30 minutes and I get teased sometimes on how little I workout, but I don’t do it for so long. I go to Monarch Athletic Club or Equinox.

AM: Do you have certain routines that you like to do?

JO: I like to do everything.

AM: How do you take time for yourself?

JO: Oftentimes, ironically enough, I sit down and watch Netflix you know? Because I really enjoy it. Most days, I’m at home watching TV with my dogs and it makes me pretty happy. I like to go out to dinner with my friends, but most of the time, I like to sit, watch a game, sit down with my dogs with some frozen yogurt and watch Netflix.

AM: One of the things we enjoyed watching in the show was how much philanthropy is very important to you and you get your office involved as well. What organizations do you like to give of your time and/or donate to?

JO: Yeah that episode that you saw on Selling Sunset is the one that I love giving to – Food on Foot. I like to not only spend my time when I can, but more importantly, I like to be charitable with some of the income that I have as I think that they do a really, really good job. I think that we’re going to be on Celebrity Family Feud soon and we have chosen that charity so hopefully we’ll win some money on Celebrity Family Feud.

AM: For #TRIBEGOALS, we like to ask those that are trailblazers in their industry, who are 3 people that you are inspired by that got you to where you are today whether you know them in person or follow them from afar.

JO: I like Albert Einstein definitely as someone that I look up to. I’d say that I was very lucky to have in both of my professions in real estate and in law – I was able to work with very successful people that earned my respect and were able to teach me about leadership, experience and professionalism. The woman that I worked under when I was at Coldwell Banker, her name is Joyce Rey. She is still an icon in real estate and she taught me a lot. Then when I was a lawyer, Daniel Petrocelli is one of the leading attorneys in the country as well, just as Joyce is one of the leading women in real estate. So I guess, I was just really lucky in my professions in law and in real estate to work with someone like Joyce Rey and Dan Petrocelli. I think that they had such an influence on me in terms of my professional life.

IG @JasonOppenheim

PHOTOGRAPHY CREDITS

| PHOTOGRAPHY CREDITS | FRONT COVER, PG 22 + 23 Benjo Arwas | BACK COVER, PG 16, 18, 21, 24, 27 - 32 Rochelle Brodin |

Hear luxury real estate owner/broker, contractor, developer at The Oppenheim Group and Netflix's Selling Sunset star, Jason Oppenheim on an upcoming episode of our show, #TRIBEGOALS - which is a part of Athleisure Studio, our multimedia companion podcast network! Subscribe to be notified when the episode drops. Listen on iHeartRadio, Spotify, Apple Podcasts, Amazon Music, Google Podcasts or wherever you enjoy your podcasts.

Read the Mar Issue #63 of Athleisure Mag and see A Passion Realized with Jason Oppenheim in mag.

8 WAYS TO AUTHENTICATING LUXURY

The personal luxury goods market is forecast for 3-5% annual growth through 2025 reaching $365 billion according to the 2019 Bain Luxury Study. At the same time, a surge of shoppers is turning to online sellers for the high-end brands of watches, necklaces, handbags and accessories they love, but at a great deal.

Lately, however, luxury brand authenticity has come into question, as the counterfeit market booms, consumers get fake goods and brands file lawsuits against sellers.

One ecommerce merchant has found a niche solving this problem by partnering with brands themselves to ensure authenticity. ShopWorn sells warrantied and authentic luxury goods that have only been tried on in a retail store and never pre-owned. Shopworn execs, father and daughter duo Richard and Elana Birnbaum, have offered consumers tips to protect themselves from unknowingly purchasing a fake.

Courtesy of ShopWorn we found out a few tips that you should keep handing when authenticating luxury goods. 

Authenticate the seller: Do some background research. Does the website tell you where products come from? Check if the website is transparent in its sourcing strategy.

New or pre-owned? It helps to know whether your purchase is pre-owned. If that’s the case, be aware there’s no guarantee the item is 100% authentic, as it may have after-market parts added to it.

Shipping policy: If 2-day shipping is unavailable, the website may not have your item in stock and you may be in for a very long wait.

Chat with customer service: A phone number should be listed prominently on the website. A professional customer service representative should pick up the phone and answer any questions you may have.

Make yourself a product expert: Do your homework on the brand and familiarize yourself with the brand’s details. Maybe there’s a specific country of origin imprinted in each label. Many brands include serial numbers and specific details in the logo. If any of these are missing or altered, that’s a sure sign of an impostor. And look for a warranty.

Know the mark of quality: Educate yourself on the look, feel and sound of high-quality pieces versus less expensive versions. For example, a true mechanical watch movement has subtle but distinct differences in look and sound. All gold items, whether watches or jewelry, will have a hallmark denoting gold purity.

Is it refundable? Look for a return policy on the site or whether the item is “final sale.”

Is it genuine? Some third-party sellers have hired on-staff luxury “authenticators” to demonstrate a commitment to authenticity. Be wary of these claims. First, there are no formal accreditation processes or best-practice standards in this field. Also, there’s no guarantee a well-made fake can get past the experts.

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.