GETTING HOLIDAY READY WITH CHLOE X DRY BAR AT THE HOLIDAY BOW BAR

And just like that, we’re in the Holiday Season. We are days away from a New Year and yet the final month is filled with weeks of activities that can definitely make our calendar look like complete chaos! We know that we have a number of events, deadlines to meet, gifting to do, meals and more! With all that is going on, we want to look amazing wherever we’re going. Chloe Wine Collection and Drybar have launched their Holiday Bow Bar at participating salons that allows you to mix beauty, gifting, and your favorite Drybar studio across the country.

Today through Jan 4th, you can book the Holiday Bow Bar Experience Bow & Wine Upgrade to take your blowout to the next level with a glass of Chloe Pinot Grigio (21+ at participating locations to enjoy responsibly) and a designer Lele Sadoughi bow. In addition to booking your appointment, you can bring up to 2 gifts to be professionally wrapped complimentary (during 2 of busiest holiday weekends if you are in NYC - Tribeca, LA - Culver City, or Dallas - North Park on Dec 13th, 14th, 20th, and 21st for the Holiday Bow Bar Wrapping Experience) while getting your hair done and enjoying a glass of wine.

Read the latest issue of Athleisure Mag.

DRINKS WITH BENEFITS | DAN ABRAMS + AMANDA PAUL-GARNIER

We caught up with The Daily Pour (formerly Bottle Raiders) Founder/Publisher, Dan Abrams, and VP Marketing, Amanda Paul-Garnier, to chat about the exciting Drinks With Benefits, the first Zero Proof Festival, coming to New York (Altman Building, September 27, 2025).

At Drinks With Benefits Festival guests will discover 50+ Non-Alc brands to sip and savor. Taste innovative and sophisticated non-alcoholic beverages, botanical spirits and functional elixirs in the Tasting Gallery, and meet and connect with industry innovators. Stroll through the Non-Alcoholic Beer Garden and Hemp Beverages with music. Experiment in the interactive Mixology Lab, with non-alcoholic cocktail mixing demos. Take in the immersive experience in the Drink Rhythms Lounge DJ Sets, Podcasting Lounge, and mindful experiences in the Meditation Tent. Pair your drinking journey with 3 Omakase-style courses by top chefs for VIP Ticket-holders. In the Cipriani Cafe, their Chef will serve up complimentary pasta tastings. Reknowned for pioneering the Bellini, Cipriani will pair these dishes with their Bellini Zero Cipriani! The Drinks With Benefits Festival will also feature the Zero Proof Choice Awards, crowning the best winners in Non-Alc and Functional beverages.

ATHLEISURE MAG: So what led you to start the first Zero Proof Festival in NYC?

DAN ABRAMS: We had started a spirits media company that was initially focused on whiskey. And we were planning on expanding, and we did, to gin and rum and tequila. And as we were building out the business, we realized that functional beverages are becoming just an enormous part of spirits. And we can't really create a forward-thinking spirits business without making functional beverages a serious part of what we're doing.

And so as we came to that realization, we started talking about and thinking about events, in addition to doing content. Because we had acquired a company that was doing at the time 12 events around the country for whiskey and tequila. We've now expanded that to 15, so events were in the DNA of the business.

But now we were thinking, let's go big! We were stunned considering how significant a business non-alcohol and functional beverages have become, that there hasn't been a major awards in New York. There hasn't been a major event in conjunction with wellness in New York, almost anywhere. And so we thought, what a great opportunity to be on the forefront of this. And those were the seeds behind Drinks With Benefits.

AM: So what types of non-alcoholic or functional beverages would be showcased at this specific event?

AMANDA PAUL-GARNIER: So we have over 60 brands covering non-alcoholic wines, non-alcoholic beers, functional hemp and functional non-hemp products. Brands, probably, you know, like Ghia, Kin Euphorics, Athletic Brewing Company, Bero, But also brands you probably don't know that are very high quality, like Opius Elixirs, which is probably one of the best brands out there.

AM: Yeah, I would say on a personal note, I was diagnosed with gout in the middle of college. Beer is my kryptonite. So I've had to drink clear alcohol spirits or non-alcoholic beverages personally. So when I tried Ghia, for example, I couldn't believe the complexities that they put into a beverage like that.

So the space is growing. But in addition to growing, the formulations are getting better and better. Isn't that true?

APG: Yeah, I would definitely agree with that. We actually just talked with Melanie Masarin, from Ghia. And she was talking about her inspiration for starting the product. But just her integrity in terms of the quality of the ingredients she uses, she's very inspired from the Mediterranean, but she's also French and Italian. So nothing in Ghia is fake or superficial. But she also teases the whole concept that, you know, of like fake ingredients or say, people concerned about the sugar content with non-alcoholic beverages. But she was like, there's a difference between synthetic sugar and actual real sugar. And, you know, what she's trying to create and she believes the next forefront of the frontier for non-alcoholic beverage will be with people seeing those quality ingredients, real ingredients over anything processed. And I think that's one of the driving forces behind this, is that we're seeing in the non-alcoholic spirits industry that people are clamoring for an evaluation of quality. And they're basically the industry folks are saying we care about quality.

DA: This isn't just non-alcoholic wine. We want people to be thinking about what are our ingredients? How are we doing this? How are we distilling this? The same way people do with spirits. And I think that's why both our awards and Drinks With Benefits are really resonating.

AM: And, you know, in preparing for discussing the event, so I came up with the notion of things need to be tasty, but also things need to be useful or new and exciting also. So what kind of categories or different types of vendors or drinks are there available at this Drinks With Benefits Festival as this is new to a lot of communities.

APG: The festival is tiered as far as different categories with the space laid out exactly to respond to that, as for a lot of consumers, this is new and we wanted to kind of guide them through the experience.

So upon arrival, they'll get a consumer discovery map where all the non-alcoholic wines are in one area, all the non-alcoholic spirits and bitters are in one area. And then as you go downstairs, you will find the alcohol-free beer garden and then the hemp and functional space. So we've set this up so that they can discover it by category.

AM: That's great. And then there's also immersive wellness experiences as well, right?

APG: Yes. So we partnered with Sage and Sound, whose Upper East Side wellness studio has a meditation experience. And that will be led by Dara Hart, who's a Reiki master and spiritual guide. So we wanted to have, you know, something wellness adjacent within the experience to really bring to life that, you know, drinking less but better is about overall wellness. It's not just about drinks, even though they're a huge part. It's an overarching thing.

And additionally, we will have live podcasting with Samantha Feher from the podcast Caps Lock, who will be covering different topics on wellness; helping educate the consumer on different aspects of wellness; and transparency and ingredients.

AM: And what types of attendees do you foresee coming?

DA: You know, we see it being a mix. This is not an industry event, but we certainly expect some industry folks will be there. But this is primarily a consumer event. We're targeting a bit of a younger demographic. I mean, that's part of it. We just did a big redesign for our website and our app, now called The Daily Pour. And part of the reason for that is our doubling down in the Non-Alc space, but also the fact that we really are trying to target the 25 to 40 year old demo of people, who have expendable income but who care about health and wellness.

And by the way, it doesn't mean that they don't drink alcohol. Right. It just means that for a lot of them, they do drink alcohol. They just are trying to drink less.

AM: That actually leads me into my next question about Gen Z and millennials in particular and whether they're seeing this as a specific intentional choice versus a substitute. So as people are looking to what to imbibe or include in their lifestyle routines, how do you see the difference if there are between different types of consumers that some are just looking for this and others maybe are moderating alcohol consumption?

DA: So we think the targeting is the same. Which is, it's about quality beverages. Whether you are trying to drink less; whether you don't drink at all; whether you are moving from alcohol to hemp; whatever the case may be - we think that the piece that's been missing is focusing on the quality. And that's how we started this business.

We started this as a consumer facing business to say to people, we're going to help you drink whiskey and tequila and rum smarter and better. All we're doing is applying that same philosophy to non-alcohol and functional beverages. So it applies to all of them with regard to and again, that's why I think it's so important that I keep emphasizing that we're doing these awards in conjunction with the event. Because it's the same focus, which is quality. What is the quality? What are the ingredients? Because that's what drinking fine spirits is all about.

AM: And you guys are having a Omakase Food Hall at the event, which I think would get us to go to most events. What's involved with that?

APG: So we wanted to recreate experiences for consumers where they would normally have alcohol, but really show them they could have fun with non-alcoholic and alternative beverages. So we created a pairing experience with well-known restaurants in New York, including the Butcher's Daughter, Ado Lei, and Seatopia. Basically with that VIP ticket, consumers will get to go to two different counters and have a pairing experience where they have a light bite paired with an alternative beverage.

AM: There's also a mixology area for the Drinks With Benefit Festival. What kinds of things would guests be able to mix?

APG: So yes, we have the mixology lab. And we really wanted to bring to life, have a space within the event that made education fun. So The Pathfinder, For Bitter For Worse, FLUÈRE, those are some of the brands that have taken over the space. And they'll be doing education, cocktail making sessions, guided tastings.

The Alchemist Kitchen, which is in Soho, they will do a lot of elixirs, and a guided education with how to make cocktails with different plants and herbs and things like that. It'll be a really fun space for consumers to have a hands-on education or edutainment experience.

AM: For non-alcoholic consumers, are they generally narrow-minded towards the areas they're focused on? Or are they very open-minded, where they would like to try the different categories from beer, to a CBD, to maybe a sparkling spritz or something?

DA: So look, yeah, obviously, it completely depends on the person. There are some people who simply don't want anything that is in any way mind-altering, right? So they don't want functional alternatives. They don't want alcohol. That's one. And that's probably a much smaller base of consumers. There's still people we're appealing to, but they are a much smaller group. The much larger group are the people who drink a little.

They also try functional beverages. They try non-alcohol. They're interested in different areas. There are some folks who only want functional beverages and not alcohol. So it really depends. But what we're finding, based on the studies, is that most of the people who drink these non-alcohol and functional beverages also drink alcohol.

AM: That's super interesting. The space is definitely booming as consumers are finding multiple winners, in multiple categories, as open-minded in trying new things. And there might even be new categories that come out in the future. What are some untapped areas you could see now? Or do you think pretty much we're hitting where we would be for several years to come?

DA: I'd say the untapped is really the increase in the quality and the focus on ingredients. In a way that’s 10 years, 15 years ago, it was, ‘oh it's just a non-alcoholic wine.’ Or hey, I mean, ‘you probably know this from it as a non-alcoholic beer or whatever it is.’ And it's like, ‘OK, is it good? What is it made from?’ So that's the difference.

And I think that's the future in terms of where people are going, which is why we're trying to ride that wave of particularly younger people who have been brought up, focused on quality in a world where the evaluation of quality hasn't been so focused on non-alcoholic spirits.

AM: Sure. And do you see that a lot of these consumers are somewhat sophisticated where the benefits will be worth the price points?

DA: They're becoming more sophisticated. And I think that is the whole philosophy behind what we're doing, is that we're trying to help them become more sophisticated. We're the place that can say to them, we know you want to be more sophisticated. Now let us help you get there in a really accessible way.

AM: Yeah. Master edutainer, Dan. I see that totally. I learn stuff from all your other groundbreaking shows, I just know a couple of things what to do, not to do now because of you.

DA: My strengths are condensing complicated information into a pretty simple and accessible way to say it. We're kind of doing the same thing here with drinks. We are taking a confusing world of drinks and trying to make it a lot more understandable and to help them make choices.

And that's not completely dissimilar from what I do in my TV world. Sure. And then also some humor here and there.

AM: Totally. So and then after New York, are there other cities you're looking to take this festival to?

DA: Yeah, we haven't figured it out. I mean, we definitely are thinking about doing more. We want to first get this one under our belts before we start actively planning the next one. We want to see what went right, what went wrong, where could we improve? And that will help us determine, should we do another one in New York? Should we think about one in a different city? Our whiskey and tequila events, we're seeing great success recently in launches in some smaller cities like Scottsdale, Arizona or Austin, Texas and places like that. And so would that be our next? I don't know yet.

New York is a big swing. You know, and honestly, if we weren't kind of first to market on this, we probably wouldn't have started in New York. But I think that's why we felt comfortable starting in New York, because we were stunned that this hasn't existed yet.

AM: Tell us more about The Daily Pour, the organizers of the Drinks With Benefits Festival.

DA: Yeah, it's a consumer guide to drinking better. And so it has what we do - we have an app that aggregates reviews and ratings, some of which we do, some of which is from other places. But it allows it to be a kind of one stop shop to tell you, is this any good? I mean, I use it all the time when I'm thinking about buying a whiskey or something, because it allows me to see numerous aggregated reviews. And a lot of these are enthusiasts who've done reviews who might not have put a number on it. And we translate it into a number.

So the app is very useful. The website covers different issues in the spirits industry. We've recently been focusing on one particular beverage in a particular week or a particular month, which is another new thing we've done.

But, you know, the Daily Pour literally went live two days ago (formerly Bottle Raiders). And it's just a fundamentally different vibe. Bottle Raiders was initially designed based on a whiskey drinker.. And now you're in a much brighter, more vibrant place because we want it to be more inclusive of the non-alcoholic and wellness community as well.

APG: I think The Daily Pour is meeting the consumer where they are today, covering cross categories. So it's covering ‘I do still want to drink, but I want to drink better.’ So it's covering spirits. Also, it’s ‘I want to have that great margarita, but I don't want to have that during the week.’ Additionally it’s covering functional beverages, ‘and I want to learn about Non-Alc.” So I think that a lot of the other websites treat Non-Alc and alternative beverages like a footnote. Like it's really hard to find them. If you go to certain websites, they have it hidden under culture. I'm like, I don't know how anyone would find that. So we don't want to treat it like that.

I think about the scoring. I think that's extremely helpful to have this kind of meta score, our signature rating system that aggregates everyone's point of view and just gives space that is sometimes hard to understand.

AM: And the app is free. Are there premium plans to it or features?

APG: Yes, and then if you get the premium subscription, that's like $5 a month. And what are the benefits of that, so it saves your taste list. You get access to certain events and kind of discounts on certain things that we offer, exclusive content, things like that.

AM: That's terrific. And I also wanted to ask about Ev & Em Vineyards, Dan.

DA: So Ev & Em is a winery that I acquired in early 2021. It was right in the heart of COVID and the winery owners had kind of given up in COVID. And I had a friend who is one of the pioneers of the North Fork wine scene who called me and said, hey, you mentioned that you were interested in buying a winery. Were you serious? And I said, yeah, I was serious. Because I told you if I ever saw something really interesting that I would let you know.

And this is really interesting. It has one of the oldest planted vineyards on the North Fork. It has a beautiful location. It just needs some love. It needs some new thoughts about how to do the winemaking. And you could have an A-list vineyard.

And he was right. Even by the ‘22 Vintage, which was released in some of it in ‘23, some of it only now for the Reds, we're creating luxury wines in Long Island. So these are wines that we think can compete with California, Oregon, Washington, et cetera, in really all varietals. And so that's been super exciting!

AM: And there are multiple offerings. There's a Reserve, correct?

DA: There is. Yeah, we're making everything from Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Gewürztraminer, Pinot Gris. I mean, we've got a whole range of offerings.

And in some of those, we have a Reserve. So depending on the year, for example in ‘22, we had a number of Reserve wines on the Reds, some of which actually haven't even been released yet. But our Reserve Red ‘22, super proud of that.

‘23 was a tougher year for us, but ‘24 was amazing. So we're very confident about that ‘24 Vintage that's coming out. And ‘25 looks great as well.

 You can find out more about Drinks with Benefits Festival and get your ticket (General Admission is still available as VIP is sold out) by visiting their site. In our SEP ISSUE #117 which drops on Sep 30th, we will also recap this event as well.

Read the latest issue of Athleisure Mag.

THE COURT IS HIS | TYSON MCGUFFIN

Last year, we had enjoyed seeing our cover star, Tyson McGuffin play pickleball at Lifetime Fitness alongside Andre Agassi, Collin Johns, Ben Johns, and Anna Bright. It was the first time that we had seen the game in person as we were introduced to it like many during the pandemic on TV. Once we got to know more about the game, we realized that 5X Grand Slam Champion and 4X National Champion!

No wonder he loves the game and is passionate about it. Not only does he play it, but he infuses the passion of the game to others through teaching others to play it. Since we had just spent 4th of July Weekend watching Major League Pickleball Tournament on Randall's Island at John McEnroe's Sportime, we knew that we wanted to know more about him and the game. We took some time to talk about how he got into the sport, giving us background on it, why he loves it, and more.

ATHLEISURE MAG: I know that Pickleball was invented in 1965, but for us, it was the pandemic that introduced me to it and it seems like it has been gaining awareness exponentially! How did you come to the sport?

TYSON MCGUFFIN: In 2016 I was a Tennis Pro at a club in Yakima, WA and one of my members kept bugging me to try this silly named sport. I told him no several times. He started waiting to ask me after each of my lessons at the club. I finally gave in. I showed up at a beat up YMCA gym floors. I thought as a 5.5 Tennis player I could easily hang with the 4.5 top court. Long story short I couldn't, I got my butt kicked by a few 55+ guys. I went home that night consumed as much Pickleball content I could find on YouTube came back to that next week and found success. That same member with a group of others encouraged me to play tournaments. I learned quickly I could hang with some of the top players in the country. My 1st year I was offered a paddle contract and the rest is history.

AM: Our first Pickleball match was when we attended the one at Lifetime here in NYC where you are on a panel with the Johns brothers as well as Anna Bright and Andre Agassi. It was also the first time that we watched you play. When did you realize that you wanted to play it professionally?

TM: After just one tournament at 4.5, I realized I could compete with the 5.0/Pro players. So my next tournament I gave it a shot and landed a sponsorship. There was so much competitive spirit left in me after years of Wrestling and Tennis, I couldn't pass up a chance to reignite that fire.

AM: We enjoyed watching the MLP NY Tournament over the Fourth of July Weekend as we saw a number of the franchises playing. For those that are not familiar with the sport what are the similarities and differences to tennis.

TM: To start, the court size is much different. You can fit 4 Pickle courts on a Tennis court. You can essentially have 16 people playing in the same amount of space. It's loud, has more of a backyard feel and the overall barrier to entry is lower. It takes 6 or more months to be decent at Tennis, in Pickle someone can play their 1st and find success. They say Pickle is making Tennis courts fun again. Pickle wouldn't be where it is today without the Tennis community. There are plenty of similarities, court positioning, techniques, and tactics. Most all of the pros on tour have some sort of Tennis background.

AM: You play in the PPA as well as the MLP for the Phoenix Flames. For our community who is newer to the sport can you tell us a bit about each of these organizations - the PPA and the MLP?

TM: MLP is newer to the sport. A team based (originally rally scoring) format. It's rowdy, loud and has other similarities to team-based franchised sports. PPA is the original tried and true, similar to ATP format. A tour with rankings and points individually based. This format shows who the best of the world are.

AM: You compete in Men's Singles, Men's Doubles, and Mixed Doubles - how do you approach playing Singles versus Doubles?

TM: Singles has had my heart from day one. I don't know if it's the inner wrestling me, but that never say never isn't over until it's over mentality does well in Singles. I would say Singles is more physical and Doubles has a different strategy in many situations. I've come a long ways in the Doubles side and now see the art in Doubles as well.

AM: Does Pickleball have a season what are the months that it is played in terms of a tour perspective?

TM: Professional Pickleball is pretty much year-round. The tour is starting to change this slightly. MLP will essentially become a summer league with PPA taking the majority of the summer months off. There will also be a break at the end of the year.

AM: What is an average week like for you in terms of training for your next match and during the off season, what is that like.

TM: I am a reps guy. My preferred week would be at home. On a daily basis, I'm up training by 6am then I head to hot Yoga. After dying for an hour or more there, I typically head to strength & conditioning training with my man Craig. After training there I'll either get another practice in or a round of golf. Whatever I can fit before picking up my kids from school. From there I'm in 100% husband/dad mode until 8pm where I'm in bed prepping to do it all again the next day.

AM: Pickleball is obviously a total body sport, but what are 3 workouts that you do to optimize yourself in the sport?

TM: Hot Yoga, strength training, & fast twitch functional training.

AM: In addition to being a player, you are also a major advocate for the sport and pushing its awareness! You are an IPTPA and PPR certified coach. You also created the McGuffin Signature PB Camps and TM PB Coaching. Can you tell us about both of these companies that you have built?

TM: I taught mostly Tennis & Pickle for almost 8 years before starting my own camp business. For me teaching and growing the sport helps me give back to the sport that's given me plenty. TM Signature PB Camps is one of the best in the business. We believe the game is evolving and our teaching has to evolve with it. Personally I enjoy the learning curve at an amateur level. It'd take me months maybe even years to swe a player's level change in Tennis, in Pickle I can witness a camper go up a full half level in two 5 hour days.

AM: In addition to all of the work that you do, you have your own podcast, The McGuffin Show what can you tell us about this?

TM: I started The McGuffin Show out of a desire to make sure we were doing things others were not. It was a place for me and my co-hosts to be ourselves and talk about the wild ride we're on with the sport. Amateur and professional side are both growing at such a rapid pace we need media to help everyone keep up.

AM: We have been watching a few of your episodes of Making McGuffins - why did you want to create this series?

TM: My wife and I started Making McGuffins again out of a desire to stay ahead and do something nobody else was doing. We thought at worst case we'd be documenting the craziest time of our lives. It's also a way to showcase my wife and kiddos. My wife is my true hero and helps in every department of my life and business.

AM: As someone who travels a lot for the sport, what are 3 things that you like to have with you to make your hotel feel a bit like home?

TM: We typically stay in Airbnbs, laundry is must with how much I sweat. We also bring our whole team typically 2+ kids, Nanny, and sometimes trainer & videographer. A house is a must with our crew.

I travel with my cold plunge and all of my Hyperice recovery devices. This is a must to try to stay in routine.

Last, but not least my family. Keeping them on the road for me reminds me what's really important at the end of the day. It lowers my ego. Kids don't care what your results were, you're still expected to be Dad whether you win or loose.

AM: When you're not focused on Pickleball tournaments, training, educating etc, how do you take time for yourself?

TM: My wife & I love to travel. We also enjoy good food. Music is big for me, I like attending festivals a few times a year. Mostly though, our family loves spending time outside. We live in beautiful North Idaho with so much to do outside. I love to golf and spend time by the lake.

AM: You are a 5X Grand Slam Champion and a 4X National Champion - what do you want your legacy to be in the sport?

TM: I want to leave a legacy in the sport giving back as much if not more than it's given me. I want to help insure its continued growth all around the world. I've witnessed Pickleball transform lives, including mine.

AM: For those that are starting out and want to play, what are 3 pieces of advice you have to get them into the sport?

TM: Put yourself out there it's hard to find a more inviting sport. Find a local find a more inviting sport. Find a local park or look up your local ambassador they'll show you how to play. When you get comfortable playing identify who you are as a player. The beauty of Pickleball is there isn't just one way to play. Figure out your strengths and build your game around them. Lastly go to Tyson McGuffin YouTube page and take advantage of all of our free instruction. Once you're at a 3.0 level or above take one of our camps listed on TysonMcGuffin.com.

IG @tysonmcguffin

PHOTOGRAPHY CREDITS | FRONT + BACK COVER, PG 16, 22, 25 Sye Williams | PG 19 - 20 Jay Valeriano | PG 26 Mad Rabit |

As we mentioned in our cover interview of Tyson McGuffin, we had the pleasure of attending MLP's New York City Pickleball Tournament at John McEnroe's Sport Time that took place July 3-6 as guests of Dulce Vida Tequila. On the day that we watched the matches, we enjoyed being able to watch teams that played in the Premier (Carolina Hogs, New York Hustlers, Miami Pickleball Club, Columbus Sliders, Orlando Squeeze, Brooklyn Pickleball Team) and Challenger (California Black Bears, Bay Area Breakers, Las Vegas Night Owls, Nashville Chefs, Florida Smash, D.C. Pickleball Team) Leagues.

As we sat in the sponsor tent we were able to enjoy watching the matches on both sides of the tent while also being able to meet various teams' ownership/management. We also enjoyed sipping cocktails and being able to see the athletes up close, as well as to get to know more about them through their play as well as being able to see the fans enjoying their favorite pickleball player!

We enjoyed seeing the match between the Nashville Chefs and California Black Bears which kicked off our morning. D.C. Pickleball Team and Bay Area Breakers was another great match - both of those were on the Grandstand Court for the Challengers League.

On the Championship court, the Premier League teams played. Our favorite match from that game was the last one of the night where we watched the Orlando Squeeze and Brooklyn Pickleball Team play. Brooklyn Pickleball Team was the host for this weekend's event and the energy was next level as the fans cheered on the Brooklyn team and we loved seeing the flags and signs - the fact that they won was definitely a great end to seeing the matches throughout the day!

We'll be back for the MLP Finals that will take place here at CityPickle at Wollman Rink in Central Park August 22 - 24th as guests of Dulce Vida Tequila and tickets are still available!

We can't wait for next month and you can see some great moments from this great weekend earlier this month.

IG @majorleaguepb

PHOTOGRAPHY CREDIT | PG 29 Dulce Vida

Read the JUL ISSUE #115 of Athleisure Mag and see THE COURT IS HIS | Tyson McGuffin in mag.

HANDROLL BAR ROLLING

NoMad is one of our favorite areas in Midtown and the neighborhood is so accessible. As much as we see it everyday, we always enjoy popping into restaurants where we can take a break, enjoy a great meal whether solo or with friends for lunch and/or dinner!

We have been going to Handroll Bar Rolling since it opened last Summer and we enjoy their tasty handrolls, miso, additional bites, and sake selection! After swinging by a number of times over the past year, we sat down with Olivia Youngmi Ham, who not only owns this restaurant, but she has worked in this industry as a restaurant designer and consultant for over 2 decades! We wanted to know more about her background, the restaurant and what we should have in mind for our next meal.

ATHLEISURE MAG: Tell us about your background and what brought you to the restaurant industry?

OLIVIA YOUNGMI HAM: I have been working as a restaurant designer and restaurant consultant for over 25 years. I own Studio Rolling (Hortus, Mishik Tasting Room, Oases), an interior design company. I've designed and opened over 140 restaurants, bars and cafes in NY & NJ. I always meet chefs, culinary staff, store owners and managers to discuss and develop the menu and restaurant/bar.

I have lots of good ideas to share with everyone and honest opinions about their tastes. Handroll Bar Rolling is my first restaurant as an operator.

AM: Please tell us about Chef Kim!

OYH: Chef Kim has a very high taste level. His mother has had a food business for over 30 years and Chef Kim learned many things from his mother.

He managed and cooked for his mother's small cafe in Brooklyn for a couple of years.

We used our mother's recipes here and there to develop our menu. When Chef Kim and I prepare at Handroll Bar, Chef Kim and I think about what is comfort and clean food for everyone.

AM: Why did you want to open Handroll Bar Rolling?

OYH: I've helped many other restaurant owners. Most of my clients were start-up businesses. I set up almost everything to open the restaurant and I wanted to do one of my own.

AM: Tell us about the ambiance of the restaurant.

OYH: I have many food allergies. I know that food can make my life very happy or unhappy. I select all the ingredients carefully to make everyone happy.

All menus are for 1-2 people. Solo dining is welcome. Handroll Bar Rolling has a very cozy ambiance and everything is well balanced.

Even the music and lighting is not overwhelming. Every element is in harmony.

AM: Why do you focus on handrolls?

OYH: I really like fish and handrolls are small. There are many healthy ingredients that are mixed in. Regular sushi rolls have only one or two kinds of fish in them. You can eat four or five different handrolls if you choose a 4-5 Set menu.

AM: Tell us about the Handroll Sets which is our favorite thing to enjoy when we come in to dine.

OYH: My favorite Handroll Set is 6 Handroll Set - Tuna, Yellowtail, Salmon, Blue Crab, Scallop and Spicy Tuna. They all have different tastes, spicy levels, super fresh, and are tasty.

AM: If we are ordering a la carte what are3 handrolls that you suggest?

OYH: I recommend Shrimp Tempura Rolls, Eel with Avocado and Snow Crab. We have a more premium and unique menu than other eateries.

AM: Do you have seasonal rolls?

OYH: No, but for the Summer time, Cucumber Avocado Rolls are light and easy.

AM: What are 3 sides or specialty items that we should also have in mind?

OYH: Chicken Karaage, Takoyaki and Ebi Potato are good choices.

AM: For those coming in for drinks, what are 3 that we should have in mind to enjoy with friends and family?

OYH: We have a special Shochu Highballs-Yuzu, Peach and Sakura flavors are best sellers. People can also enjoy a non-alcoholic version as a mocktail.

AM: Do you have a Happy Hour and if so, what does this menu look like?

OYH: We have a daily Happy Hour from 4-6pm, Beer $7, Sake $8 and Wine $9.

AM: As we continue to navigate through the Summer and looking ahead to the Fall, are there any events coming up that we can share with our readers?

OYH: There will be an event on Monday, Aug 18 from 7-8pm. We will have a DJ come in and play fun music.

PHOTOGRAPHY CREDITS | Studio Yeonjak

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Read the JUL ISSUE #115 of Athleisure Mag and see HANDROLL BAR ROLLING in mag.

PROTEIN GETS A SWEET BOOST | CHRISTINA TOSI

There is nothing like ending your meal with the perfect treat or even giving your self something special while you’re out and about! Milk Bar is the perfect treat that in addition to being innovative in the way that flavors come together, but it’s also the nostalgia of it all! Whether you’re popping into one of their bakeries (5 locations in NYC, Chicago, LA, Las Vegas, and DC), or shopping online – there is something about enjoying their cookies, cakes, milks etc that is utterly satisfying. Chef Christina Tosi (Netflix’s Bake Squad and With Love, Meghan and FX’s The Bear) is the creator of Milk Bar which is spin-off from David Chang’s Momofuku restaurant group.

We had the pleasure of sitting down talking with this founder, entrepreneur, baker, and TV personality/host to talk about how she came into the industry, her iconic Milk Bar, and her recent collaboration with Premier Protein which is available through the end of August where you can enjoy treats made within this collaboration - Blueberry Pancake Super Cookie! It’s made with Premier Protein Vanilla 100% Whey Powder and you are obtaining 10g of Protein in this chewy cookie along with tangy blueberries and decadent maple notes which is satisfying.

ATHLEISURE MAG: What was the first baked good that you fell in love with?

CHEF CHRISTINA TOSI: Well technically it wasn’t a baked good- it was my grandma's oatmeal cookie DOUGH! She didn’t realize I was sneaking punches of it as a kid every time she looked away. I love the act of mixing and baking and giving away cookies, but I REALLY loved that dough.

AM: When did you realize that you wanted to be a chef and to work in pastry?

CHEF CT: When it was time to enter the workforce, the thought of taking a desk job terrified me. When I asked myself what I wanted to do for a living every day for the rest of my life- I only had one answer: “make cookies.”

AM: How did you come to the Momofuku world initially?

CHEF CT: I met Dave through a chef friend when Dave needed help writing a HACCP plan for the health department. We got along royally and it was clear he needed some help building his restaurant empire, so I started working with him in a non-party chef capacity to start. But bakers gonna bake and eventually I found myself working ops by day and moonlighting as Momo’s first and only pastry chef.

AM: What led to the creation of Milk Bar?

CHEF CT: I wanted to bridge my fine dining, formally trained pastry chef background with my home baker upbringing.

AM: You have done a number of collaborations and your latest one is taking place this month with Premier Protein! Can you tell us more about why you partnered with them and tell us more about this partnership?

CHEF CT: I love the fact that Milk Bar and Premier Protein both see the world in the same way- we both love to show up and make people's lives more positive, more fulfilling, more full of brightness and life. And we believe that flavor is at the heart of that (no sacrificing when it comes to living life to its fullest or most nutritious!). I also LOVED the challenge of creating baked goods that not only satisfied the sweet tooth in us but also kept us feeling satisfied and powerful through the day. I’ve become a protein hound myself off the clock and was really inspired to work with my incredible team to create baked goods that look as good as they taste and deliver on every promise - taste at the tippy top!

AM: What is your creative process when it comes to adding items to this menu?

CHEF CT: We like to define a flavor story first - is it a time, a food memory, a dish, a season that we’re trying to deconstruct and reconstruct into a cookie, cake, pie, ice cream, latte, etc., then we got at it with all our might trading notes, building spreadsheets of formulas and revisions as we tinker and taste, tinker and taste. When we think something is ready for prime time, we hold a larger tasting with the team to get as much feedback as possible across different pallets. It’s really fun work, but sometimes really harrowing. It took us 2 whole years to get our Birthday Cake just right before we put it on the menu. If we’re not obsessed with it, we can’t expect you to be and so we keep working.

AM: Why do you think Milk Bar resonates with so many people?

CHEF CT: We exist to democratize dessert - to make people happy with dessert and we spend a lot of time thinking, seating, creating and tinkering to find the bullseye of food that makes people feel seen and known and loved but also new and full of potential and excited about what’s to come in life. I know, that’s a lot for answering soft serve or a fudgy centered cookie or layer cake to hold, but I think we do a pretty good job of it and the proof is in the proverbial pudding.

AM: We loved seeing Bake Club during the pandemic in our IG feeds and you recently released a cookbook of the same name last Fall. Why did you want to write this cookbook and what are you excited for readers and bakers to know about it?

CHEF CT: I love demystifying baking - love letting folks in behind the curtain, give them the best recipes, great tips that unlock their creativity and potential, and above all else create a community of fun. So from homemade sprinkles to soft pretzels, chocolate mirror cake and creme brûlée to the best ever chocolate chip cookies, ice cream cones and pb s’mores bars, I got you. All you have to do is show up to a world full of must-have kitchen moves. I’ll be your guide!

AM: We always enjoy seeing your projects whether they are your collabs, limited edition launches, seeing you host/judging or appearing on S3 of The Bear – are there any upcoming projects that you want to share with us that we can keep an eye out for?

CHEF CT: We have some really fun Bake Clubs we’ll drop in the coming weeks, and there’s some fun places we’ll show up in your lives when you least expect it this fall and winter- but mum's the word beyond that :)

ATHLEISURE MAG: With the partnership between Premier Protein X Milk Bar, throughout the month of August, their flagship bakeries (NYC, LA and DC in-store and for delivery on DoorDash, UberEats, and GrubHub – for those that can’t make it to the flagship stores Blueberry Pancake Super Cookie will also be available at the new Chicago Milk Bar store and online at milkbarstore.com for delivery nationwide) will be hosting a Premier Protein Power Hour every day in Aug. from 3pm – 4pm. Fans can come in and get one protein menu item for free to ensure that your midday sweet treat has the power to fuel your journey and keep the party going! This will include their Blueberry Pancake Super Cookie, their Mega Milkshake Caramel Cake, and their Power-Packed Tiramisu Truffle.

As part of Premier Protein’s Shakes for Shifts platform that supports nurses, Premier Protein and Milk Bar will offer an exclusive sweepstakes and discounts for nurses. Nurses can show their ID at any Milk Bar location during the month of Aug. to receive an extra 20% discount. For nurses in NYC, LA, DC, and Chicago – nurses can enter to win a Premier Protein X Milk Bar Power Hour delivery for their hospital floor.

Read the latest issue of Athleisure Mag.

THE 9LIST 9M3NU

Read the JUL ISSUE #115 of Athleisure Mag and see THE 9LIST 9M3NU in mag.

MIAMI SWIM 2025

We love that there are a nunber of events that take place whether here in NYC or other destinations that let us know that the Summer is upon us! One of our favorites is Paraiso Miami Swim Week which is a series of swimwear fashion shows that let us know what we can expect to fill our closets with when it comes to greeting sunny destinations in the best way possible. From runway shows, presentations, parties, and special events - it's an exciting time of year. With a number of designers showing during this time, we had our eyes on a number of swimwear brands. We're sharing our favorites here in this feature!

IG @paraisomiamibeach

PHOTO CREDIT | Aventura Swimwear, BOLDE, Mariella Swimwear - Paraiso Miami Swim Week 2025/Getty

Read the JUN ISSUE #114 of Athleisure Mag and see MIAMI SWIM MIAMI SWIM 2025 in mag.

BCB BROOKLYN 2025

This time of year is one that we enjoy because there are a number of events in this month that are filled with meeting new brands, enjoying those that are already on our radar and being able to take in unique experiences!

BCB Brooklyn gives us all the Summer vibes with the ability to hit Industry City for an expansive trade show that also includes their courtyard as well as events that take place around this event. It's about celebrating the hospitality community, educating, and of course getting in great sips and bites!

The day before this 2-Day event, we headed to City Winery at Pier 57 for Wine Enthusiast’s Sip of South America which showcased wines from Chile, Brazil, and Argentina! We listened to an informative panel about wines in this region, the terroir, their pairings, and where the industry is going! We also sampled a number of wines while talking to the winemakers!

IG @wineenthusiast

Later that night, we made our way to Mister Paradise in NYC for a pre-event for BCB Brooklyn, Mixing with Mexico presented by William Grant & Sons showcasing Milagro Tequila. In a bit of a bar takeover, Bar Maruo (listed as a top 50 North American bar in Mexico City) created a series of Italian aperitifs with a tequila twist.

We also enjoyed an intimate tasting with Stilo Pimentel, who is an ambassador of the brand. He walked us through their portfolio as well as talking about what sets them apart from other Tequila brands.

IG @milagrotequila

We were definitely ready to hit the tradeshow of BCB Brooklyn on Jun 10th. As we have navigated this for the past few years, visiting the booths are a mix of 1:1 Tastings and simply visiting what speaks to you. We always like mixing it up and taking breaks in between. Last year, we sat down to talk with Jackie Williams who is the Event Vice President of BCB Brooklyn. Since we caught up with her after the tradeshow, she can provide great insights on a number of things that we saw this year as well as looking ahead to what we can expect next year!

ATHLEISURE MAG: We enjoyed this year's BCB Brooklyn from the tradeshow to the external events! We've had the pleasure of interviewing you last year as well as attending the show which was amazing. What can you tell us about new additions to this year's show that you were excited to execute?

JACKIE WILLIAMS: So glad to hear you and your team enjoyed this year’s event, and thank you for joining us! There were quite a few new elements this year, but one of the biggest was the spotlight on growing the “No and Low-Alcohol” category. From low-ABV spirits to non-alcoholic cocktails, it was amazing to see so many brands in this space have a strong presence at this year’s show. This growing movement was also on display in our education programming, which really speaks to how BCB Brooklyn serves as a hub for industry trendspotting and forward-thinking conversations.

Two other standout additions this year were our first-ever Brand Accelerator Pitch Competition and the Cirque de BCB Brooklyn event. Both reflected some of our core values at BCB Brooklyn: championing emerging brands and creating fun, meaningful ways for the community to gather.

AM: What are 3 brands that were new to the show we should have our eye on?

JW: There were so many incredible brands that activated this year, including Volans Tequila, Parch Non-Alcoholic Agave Cocktails and BŌKEN, to name a few. These newcomers made a strong impression, alongside many others who came from all over to showcase their gins, tequilas, liqueurs, aperitifs, no and low products, and more. While we’re seeing new names entering the space and participating in BCB Brooklyn, it’s also inspiring to see how returning brands continue to evolve and raise the bar each year.

AM: From an educational standpoint, what kinds of trends and hot topics were shared/discussed at this show?

JW: We had a phenomenal education line-up this year, thanks to our Head of Education Lynnette Marrero and our 2025 Education Committee. Some of the topics that resonated most included the continued rise of low-ABV and non-alcoholic offerings, entrepreneurial growth, and deeper conversations around cultural identity and representation in the hospitality space. Every year, we aim to provide programming that’s both practical and inspiring, where industry professionals walk away with more knowledge than they came with.

AM: The Courtyard Bar Takeovers are always a great highlight! What can you tell us about this?

JW: The Courtyard Bar Takeovers were such a fun part of BCB Brooklyn this year! We had a great lineup of people serving up drinks behind the bar, including rapper Ja Rule, who co-founded Amber & Opal, as well as The Original Pickle Shot and Jack Sotti from Renais Spirits. Beyond the cocktails, the courtyard became a space for connection and gatherings. One of my favorite moments there was the “Sip with PRIDE Meet-Up” with drinks provided by ALB Vodka in front of the BCB letters in Courtyard 7/8. It was a vibrant space for members of the LGBTQIA+ community and allies to network, exchange stories and build new relationships.

AM: We also enjoyed going to Ja Rule's lounge booth where we literally bumped into him which was a fun moment for us - what is your favorite moment of this show?

JW: It was great to have Ja Rule and his Amber & Opal Co-Founders join us at BCB Brooklyn this year. On top of having his amazing team onsite, one of my favorite moments from this year’s show was the first-ever BCB Brooklyn Brand Accelerator Pitch Competition, Presented by Women of the Vine & Spirits® & Diverse Powered Brands™. The finalists brought a ton of passion and innovation to the stage, and the winner received a prize package worth over $50,000 in services to help grow their brand. It was incredible to witness how impactful our show can be for businesses looking to grow in the industry.

AM: What were you most excited about at this year's BCB Brooklyn?

JW: There was so much to be excited about at this year’s show. From the high-energy Courtyard Bar takeovers to the depth of conversations in our VIP+ sessions, it’s hard to pinpoint only one thing I was most looking forward to. I will say, I always love seeing how each brand activates at their exhibitor booth and this year, brands like Barr Hill (showcased live bees), Ritual Zero Proof (had an ice cream machine) and Ketel One (had a pre-batched espresso martini machine) set the bar high for next year’s booth activations.

AM: Is there anything you can tell us about next year’s BCB Brooklyn as we’re already pumped for it!

JW: Believe it or not, we have already hit the ground running with planning for next year’s BCB Brooklyn, which will take place on June 9th and 10th at Industry City. While I can’t reveal too much yet, I can say we’re building on the momentum from this year and pushing to make 2026 even more impactful, inclusive and unforgettable.

IG @barconventbrooklyn

As the end of Day 1 came to an end, we made our way to Williamsburg, BK to attend Une Petite Soiree presented by LPM Restaurant and Bar at Bar Blondeau which is located at the Wythe Hotel. This restaurant has locations all over the world and at this event, they showcased 4 of their mixologists that are from these global destinations! We enjoyed sampling the beverages, taking in rooftop vibes and more! Attendees enjoyed cocktails from Michter's Whiskey, Farmer's Gin, and Mezcal Los Siesta Misterios.

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@lpmdubai

@lpmrestauranthk

@lpmlimassol

Getting a taste of French Riviera style was definitely a great time for all of us. Interestingly enough, we were able to go across the street for one of the biggest opening parties to kick off BCB Brooklyn! William Grant & Sons had a Block Party: Bowling Bash at Brooklyn Bowl where they showcased their portfolio of brands which included Hendrick’s Gin, Monkey Shoulder, Milagro Tequila, Glenfiddich Single Malt Scotch, The Balvenie Single Malt Scotch, Tullamore D.E.W., and Reyka Vodka. In addition, we had a number of savory bites, bowling, and listening to a live band that kept the energy going. It was great to talk to the hospitality community, meet up with others in the industry and to find a few cocktails that we had never considered and to put them in our rotation!

After a great day filled with walking the floor and enjoying great parties, we started the next day back at Industry City to continue navigating the show floor as well as to join our 1:1 Tastings with Hendrick’s Gin and Tullamore D.E.W. Being able to talk with the brand to find out more about the history, new items in their portfolio as well as how they will continue to connect with those that enjoy their brand is always informative and is one of the things that's great to find out and you never know how you'll know more about those brands within our Athleisure Media community as well.

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@hendricksgin

@monkeyshoulder

@glenfiddichwhisky

@thebalvanie

@tullamoredew

@reyka_vodka

As BCB Brooklyn came to a close, it wasn't quite over yet as we took a seriously immersive experience to bookend the past two days with Don Julio’s Por Amor: An Immersive Tasting Experience at Mercer Labs in Lower Manhattan. Mercer Labs Museum of Art and Technology is known for their cutting edge technology that allows you to see screens and a full multi-sensory journey. We were able to experience the first-ever full brand takeover that took place here.

Via an interactive tasting we smelled and sipped Don Julio 70, Reposado and 1942 and we were served them in unique ways.

We saw and heard Don Julio's origin story through immersive video projection, 4D sound, and atmospheric storytelling.

We also had the opportunity to create our own signature cocktail at a hands-on mixology station guided by expert bartenders and to name them. Although our event was press only, from Jun 12 - 15, there were limited complimentary tickets that were available to the public.

IG @donjuliotequila

PHOTO CREDIT | PG 102 + 105 BCB Brooklyn | PG 106 - 113 Don Julio |

Read the JUN ISSUE #114 of Athleisure Mag and see BCB Brooklyn 2025 in mag.

BINGELY TV/STREAMING

DEPT Q

Netflix Original

Netflix

Prior to watching Dept. Q, we were not aware that it is an adaptation of Department Q, a 10 book series originally. But within the first few minutes, we were hooked on this Danish crime thriller series where Carl Morck (Matthew Goode) is a talented policeman who works in his own way. Coming off of an injury on the job, he is given his own unit where he is tasked with finding a Cold Case to solve in the basement of the police station with very minimal resources. Over the course of the episodes he puts together an interesting 4 person team who also have their own way of solving the abduction of a well known person who has been missing for 4 years.

What's enjoyable about this series that we hope will have an additional season, is that you get to see the process that each of the characters go through to solve the case as a team as well as individually. We also get to know a lot about the people in the life of the victim and how they could be involved or how they are able to give clues that may not have been examined thoroughly before.

THE BETTTER SISTER

Prime Video Original

Prime Video

We really enjoyed the twists, turns, and misdirects that took place in The Better Sister which takes place in The Hamptons and in NYC. We get to see 2 sisters who have an interesting connection beyond being siblings and how they have lived very different lives when they have not been around one another.

When life events turns both of their worlds upside down, they have to get over their grievances and distrust with one another and learn to be a team in order to find out what happened to them and how they can continue to live a new life that they have imagined them for themselves.

THE BEAR

FX Originals

Hulu

The wait is over! S4 of The Bear takes us back to Chicago over the course of 10 episodes of this final season of a beloved series. Whether you binge it all or spread it out all episodes can be seen right now!

We have followed Carmy Berzatto (Jeremy Allen White), his family, and the team that has worked with him since the beginning. We have seen the sacrafices that they have made personally and professionally, the transition that has taken place in the restaurant, and industry titans that have made appearances in this show. How will this all be tied up and what more will we be able to learn about this group that we have watched since 2020? We're going to find out!

Read the JUN ISSUE #114 of Athleisure Mag and see Bingely TV/Streaming in mag.

FOOD PHILOSOPHY | CHEF ESTHER CHOI

We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.

We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!

ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?

CHEF ESTHER CHOI: Oh man, that’s a hard one!

AM: We know!

CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.

AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.

CHEF EC: Oh yeah – yay that’s right!

AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!

CHEF EC: Totally, exactly!

I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.

AM: When did you realize that you wanted to go to Culinary School and where did you go?

CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.

Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.

AM: Woah!

CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.

Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.

AM: That’s really cool.

When did you realize that you wanted to open your own restaurant?

CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.

Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.

AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?

CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?

AM: Right!

CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.

Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.

AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?

CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.

AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?

CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!

AM: That’s right!

CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.

AM: Exactly!

CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?

AM: 100%!

We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?

CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.

AM: Oh wow!

CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.

Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.

AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.

CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.

AM: You never stop learning!

What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?

CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.

AM: Refreshing!

CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.

AM: Definitely want to check that out!

CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.

I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.

AM: What do you want your legacy to be whether in general or in this space?

CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!

Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!

IG @choibites

We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.

FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |

IG @pvfarkas

@shes.kimmie

@feliciagrahambeauty_

@muatoniann

FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS

FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |

OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |

WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |

NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |

FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS

SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |

Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.

ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.

PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.

AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?

PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.

AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?

PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.

AM: What kind of community events do you offer for residents?

PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.

AM: Tell us about the GothamCard Perks.

PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.

AM: When did The Maybury open, and what types of residences are available?

PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.

AM: What in-unit features should potential residents know about?

PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.

AM: What services does the concierge offer?

PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.

AM: Tell us about the Residents App.

PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.

AM: What are the benefits of living in Hudson Yards?

PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.

AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?

PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.

AM: Are there any upcoming Gotham Organization projects we should know about?

PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.

IG @gothamorg

@themayburynyc

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

ATHLEISURE LIST | NORDIC STRONG

We're always looking for our next studio fitness to try out. Nordic Strong started in Copenhagan and this Summer will have a pop up in Sag Harbor from Memorial Day - Labor Day before opening a new location in the Flatiron District of NYC this Fall! Nicoline Roth is the Founder/CEO of this studio. She was born and raised in Copenhagen where she enjoyed hiking in the mountains in the Summer and cross-country skiing in the winter. Her workouts were rooted in nature, connection, and simplicity.

Nordic Strong's flagship studio opened in Copenhagen in November 2022. Every part of the brand - from the design to the name - reflects a deep connection to the Nordic “way of life.” Nordic speaks to the founder's roots in nature, movement, and a culture that prioritizes wellness, simplicity, and balance. It's about a mindset as opposed to a geographical reference. Strong refers to both the physical and mental elements. In addition to building physical strength in these classes, it's important to have inner strength, presence, confidence, and community that their training style and physical space help to cultivate.

There are 3 class formats which are different in style and intensity, but are centered around their patented fitness machine inspired by cross-country skiing.

Nordic Strong is their signature class that fuses strength with high energy, offering a full-body workout that combines intervals on the machine with floor-based work using dumbbells.

Nordic Cardio turns up the pace and is rooted in endurance-style training and focuses on getting your heart rate up through fast-paced intervals. You move between the machine and dynamic bodyweight exercises, and it’s all about boosting cardiovascular fitness and stamina.

Nordic Sculpt shifts into a slower, more controlled gear. It focuses on precision, balance, and deep muscle activation. The movements are inspired by Pilates and are designed to strengthen the muscles you don’t always target in high-intensity workouts. Every session ends with breathwork to help reset and ground you before heading back into your day.

The studio is intentional by design. The lounge and reception area are light, calm, and welcoming, furnished with Scandanavian design pieces that make it feel elevated but still cozy. Once you step into the training room, it’s darker, more focused, and designed to help you lock into your workout.

The lighting is inspired by the Northern Lights and changes throughout the class in intensity and color, emulating the parallel physical journey throughout a session.

NORDIC STRONG POP-UP

11 Bridge St

Sag Harbor, NY 11963

nordicstrong.com

IG @nordicstrong

PHOTO CREDITS | Nordic Strong

Read the MAY ISSUE #113 of Athleisure Mag and see ATHLEISURE LIST | Nordic Strong in mag.

NEW YORK CITY WINE FOOD FESTIVAL 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

BINGELY BOOKS

BOWLARAMA THE ARCHITECTURE OF MID-CENTURY BOWLING

Angel City Press

Chris Nichols with Adriene Biondo

In the post-war nation of World War II, bowling swept the US! For some, it's a hobby and for others it's a sport - but for many it was part of an ultimate modern lifestyle that many could participate in! This and more is explored in Bowlarama: The Architecture of Mid-Century Bowling where you can enjoy the art, architecture, and style that comes from these spaces. Bowling alleys were seen as modern palaces and firms were constantly interested in outdoing one another to have the most luxurious lanes, stunning bowling balls, and refreshment areas that were fantastic. In this book, you'l see vintage imagery from another era, hand-drawn architectural renderings and more that give you insight into what this meant for the nation!

DISCO: MUSIC, MOVIES, AND MANIA UNDER THE MIRROR BALL

Rizzoli

Frank Decaro

We love the disco era from the music, clothes, clubs, celebs, and more. It was a confluence of a number of amazing elements brought together in the '70s and in many respects, we can still see its impact on fashion, music, pop culture, and more. In Disco: Music, Movies, and Mania Under the Mirror Ball, this coffee table book tells you everything that you want to know and is available via pre-order right now.

This era was known for drug-fueled, DJ-driven, glam that came forward in a NYC loft party! It's also important to remember that Black and Latin queer culture which emerged in their clubs also infused this era and there are a number of historical struggles that the LGBTQ+ community were involved in at this time as well. This movement became a mainstream phenomenon which changed the overall culture in general.

Through vivid imagery, interviews and more, this book explores how this era has impacted the last 50 years and how it has been seen in film, TV, fashion, and interior design.

AUTUMN SPLENDOUR: A VISUAL SYMPHONY OF FALL

Independently Published

Felicity Publishing

We love this time of year, we say goodbye to the Summer and we embrace everything there is to love about the Fall! In Autumn Splendour: A Visual Symphony of Fall, this coffee table book brings this season to life through stunning photography of landscapes that define this time of year!

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Read the SEP ISSUE #105 of Athleisure Mag and see Bingely Books in mag.

JOY OF SAKE

The Joy of Sake is a fantastic event that celebrates sake and allows guests to enjoy a wide array as well as to enjoy pairings from restaurants! We wanted to take some time to find out more about this event that takes place here in NY as well as in Hawaii! Next month, The Joy of Sake will take place on April 11th at the Metropolitan Pavilion from 6:30pm - 9:30pm. What a way to enjoy this beverage as well as to get excited about trying new ones that you have yet to enjoy!

We wanted to catch up with the founder and organizer of The Joy of Sake, Chris Pearce to tell us more about sake, what takes place at the event, and what we should expect when we attend!

ATHLEISURE MAG: Much like wine has different varietals, is this the same for sake and if so, can you tell us about this? We know that sake is produced in Japan, what makes this region so equipped to make sake?

CHRIS PEARCE: People around the world always seem to find something in their region to make alcohol from. Ancient Japan didn’t have any cultivated grapes, but they did have plenty of rice to turn into sake. Over the centuries, sake-making know-how gradually developed to make the great sakes we enjoy today. While wines are divided into red, white and sparkling, sake’s major classifications are junmai, ginjo and daiginjo. Sake is made with rice, water, koji and yeast. In general, junmai sake is made with rice grains that have been polished to remove 30-40% of the outer grain; ginjo 40% or more, and daiginjo, considered the most premium sake, is made with 50% or more of the rice grain polished away. Japan is smaller than California, and the number of sake-brewing rice varieties is just a fraction of the number of grape varieties. This may explain why in traditional Japanese sake terminology, there is no word corresponding to "varietal."

AM: Are there other regions in the world that also make sake?

CP: Accurate figures are hard to come by, but it’s likely that at least 20% of the sake consumed in the U.S. is made here. Big Japanese breweries have been making sake in California since the 1970s, and now a growing number of smaller breweries are producing it in their respective states, including upstate New York.

AM: Tell us what led you to sake and what your background is?

CP: I live in Hawaii, where sake is part of the state’s heritage due to the large number of Japanese immigrants. After moving here from Okinawa, Japan in 1978, I started drinking Takara Masamune sake from a local Honolulu brewery that was founded in 1908. I got to know the brewmaster and drank with him regularly over the years. As my knowledge of sake grew, so did my appreciation. To celebrate the art and culture behind sake, we put on the first Joy of Sake tasting in Honolulu in 2001 and then came to NYC in 2004.

AM: How did your love for sake create the need to launch The Joy of Sake and why did you feel the need to create this event that takes place in Honolulu and in NY?

CP: Around the year 2000, more premium ginjo and daiginjo sakes started coming into the U.S., but not much of it was shipped refrigerated or kept cold upon arrival, which impacted the end quality. In addition, sake knowledge wasn’t as widespread as it is today, and most people had no idea what a good sake was supposed to taste like. The Kokusai Sake Kai (International Sake Association), which was founded in Honolulu in 1987, thought this was a shame and decided to host a professional tasting with judges from Japan and under the guidance of the Japan National Research of Brewing, which has been conducting a national judging (or appraisal) since 1910. The first U.S. National Appraisal was held in Honolulu in 2001. The entries were then presented to the public at a tasting event that we called “The Joy of Sake.” The name was inspired by the 1970s best-seller about another enjoyable pastime.

AM: Why are Honolulu and NYC the 2 cities that host this event each year?

CP: Joy of Sake events have also been held in San Francisco, Las Vegas, Tokyo and London over the years, but Honolulu and New York are the oldest. This coming Joy of Sake in NYC marks 20 years since the first New York event in 2004.

AM: Are the events the same? We are looking forward to your NY event on April 11th! How many sake vendors will participate and what is the process for them to be included in this event?

CP: The Honolulu and New York events are quite similar. Guests can sample sakes that have been submitted as entries to the U.S. National Sake Appraisal at the walkaround Joy of Sake events. This year there are 578 labels, many not available in the U.S. In addition to these sakes, there are 10 tables where guests can sample sakes from different importers and distributors.

AM: We hear that there will be more sake participants this year, are there any brands that we should keep an eye out for as we think about who we will be sampling? Can you share some of the restaurants that will be participating this year?

CP: This year 198 breweries have sakes at the event. It’s hard to single out one brand because there are a lot of good ones. At the event guests will know which sakes received gold awards at the competitive appraisal, so that is a good indication that they are expectational.

Sixteen restaurants will be at the NYC event serving original sake-inspired appetizers, including annual supporters such as Bond St, Sakagura, Gugu Room, Rule of Thirds, Cha An, Sen Sakana, Taru, Juban, Towa and Zuma, along with new participants such as ILIS, Mishik and Sake No Hana.

AM: This is quite an event. What can guests expect when they attend next month?

CP: Guests can expect to have a fantastic time. Walking around while sipping a wide range of sakes at your leisure, trying one of the tasty appetizers from a top NYC restaurant, enjoying the atmosphere with friends — it all makes for a very special ambiance. I don’t think there’s anything quite like it.

AM: There is also a philanthropic element to this event, can you tell us more about that?

CP: The Joy of Sake is 501(c)(3) non-profit organization whose mission is sake education. We sent donations to brewery employees who lost their homes in the Fukushima earthquake and tsunami and contributed Y1,000,000 to breweries that were damaged or destroyed in the Ishikawa earthquake. In addition, we often assist other non-profit organizations with their fund-raising efforts.

AM: When you are not focused on the events in Honolulu and NYC, what does the Joy of Sake do throughout the year?

CP: We hold smaller “Aftertaste” events focused on specific themes, such as a particular brewing region of Japan or on an aspect of sake appreciate like umami in sake, acidity versus sweetness and other characteristics that impact the flavor. These events generally feature around 50 sakes, in line with our firmly held belief that the best way to learn about sake is to drink some.

IG @joyofsake

PHOTOGRAPHY CREDITS | The Joy of Sake

Read the MAR ISSUE #99 of Athleisure Mag and see JOY OF SAKE in mag.

THE ARTISAN | DOMINIC CIAMBRONE "THE SURGEON"

If you've been collecting sneakers and have a passion for some of your favorite Nike, Gucci, Lanvin's etc that are deconstructed, reconstructed and customized with premium and exotic skins, Dominic Ciambrone, a.k.a. The Surgeon is the legendary creative mind that is at the forefront of taking our sneaker game to the next level! His work has been coveted and collected by Justin Bieber, LeBron James, Odell Beckham Jr, DJ Khaled, Canelo, and more. In addition he has worked with Bentley Motors, NBA, NFL, Miami Heat, Golden State Warriors, Heineken, Reese's, Glenmorangie, 7-11, and a number of other brands. We wanted to find out how he got into and pioneered this space, what his work entails, his projects, working with luxury brands, SRGN Studios, SRGN Academy, his passion for sports, The League, and additional projects that he is working on.

ATHLEISURE MAG: When did you realize that you wanted to be a shoemaker?

DOMINIC CIAMBRONE: When did I realize that I wanted to be a shoemaker? I would say when I was 19 years old. From the age of 15/16, I was painting shoes, but I realized that to actually be a shoemaker, I needed to take my craft a step further. That realization came I think when I met one of my mentors, Michael Anthony who hand makes western boots.

AM: What was that journey like to be able to be self-taught and learning all of those elements?

DC: It was a long road! I started with painting shoes and then I learned how to sew on top of them – I learned sewing in high school. Then I met my mentor who made western boots so I got to watch him make boots and then I realized that that’s what I wanted to do with sneakers. I wanted to make the highest end sneakers in the world and it took many years working for free and just doing stuff to learn about machines and tools. It was a lot of missteps and a lot of learning. I did paint, I did shoe repair, fixed purses and bags. I mean, I did all kinds of things just so that I could learn.

AM: Back in 2011/2012, I had a collaboration with Sebago and I had a line of their boat shoes and we sold it on HSN, Bloomingdale's and a few select retailers and I was so excited. But my background at that time was in apparel and jewelry as opposed to shoes. I remember reading an article about you and your work when I was on my flight heading to the factory in the Dominican Republic. After reading it, I felt that in hearing your story, how you approached your work etc, that if I could take that same approach and focus on the materials and create another way to highlight this style of shoe much as you do with sneakers that I could do it! So reading about you and just thinking about it in a different way saved me from freaking out on my flight I just wanted to say thank you for that!

DC: That’s awesome!

AM: Why do you call yourself The Surgeon?

DC: I was 18 years old in a hotel in NYC for the first time trying to figure out what to call myself, the brand, and what I was doing. I just wrote down a bunch of things and I was just trying to figure out what do I do to sneakers? What do I do to the shoes? I was like, “surgery,” and that’s where it got birthed – The Surgeon. Now that we're expanding the business, we've taken "Shoe" out of the name and go by SURGEON. Our creativity isn't limited to sneakers and you're going to see that more and more next year.

AM: When you’re customizing shoes, where do you start in that creative process when you’re making sneakers?

DC: I mean it changes. I don’t have one set process. For me, I have always been able to build something to life straight from an idea. I love sourcing materials, I’m really big into materials, I think that I’m mostly a materials person. I mostly just love it so much. You can turn something into a product and that’s a beautiful thing.

AM: I’m also a fashion stylist and an accessory expert, so I’m constantly talking about and believe that when someone is purchasing a handbag, jewelry, or shoes, you’re buying what the designer intended in making that item as well as what the wearer puts into it after wearing it and wanting it. Ultimately, that connection between the person who purchased it and the product creates its own history and meaning. When people are buying your shoes, what are they getting?

DC: I mean, ha – they get a piece of my soul. They get a piece of something that’s my entire life and they get a piece of shoemaking history that dates back all the way to Ancient Egypt! I mean, there’s those hieroglyphics on the wall that I looked at recently and some of the oldest ones have people making shoes!

AM: You have been worn and collected by so many people from LeBron James, Justin Bieber, Drake and more. What’s it like when you’re collaborating with them on specific ideas and incorporating your concepts together?

DC: Sometimes they give me the full range to do what I want and then there’s some that have a couple of ideas and I help bring their ideas to life where they will give a little bit of direction and I’m able to go back and forth. I think that a true collaboration is a very beautiful thing. You have 2 energies that are coming together to create something magical.

AM: You’ve also worked with so many brands whether it’s Gucci or Lanvin or Nike or Reese’s, what does it feel like to be able to work with these types of brands and to bring your creativity and artistry into what their lexicon is?

DC: I mean, it’s a beautiful thing. At the end of the day, I just – a friend of mine told me that I’m making commercial cool right? So a lot of the stuff that I get to do is that I get to make cool commercials and I didn’t look at it that way. People just reached out to me for my craft and my artistry and what I have been able to build from my Instagram to just a true foundation where I hold a high value on my quality and my artisanal work with the team so it’s really cool to be able to be part of it.

AM: You’re SURGEON X Bentley partnership last year where you had the limited edition shoes as well as Surgeon-ifying their car, what did it mean to you to work with this brand and to create in this way?

DC: Bentley is one of, if not the most, prestigious car company in the world. So, to be able to fly to Crewe, England and sit with the makers there and to see how they produced one of the highest quality cars in the world was a very humbling experience and it was so amazing to be able to do that because that car is the top of the top!

AM: Oh yeah!

The materials that you use – the leathers, the exotics are amazing. Have you also used sustainable materials like banana leathers, mycelium and things like that?

DC: Oh yeah, I’ve been using different ideas of sustainability whether it’s even recycled materials. I actually flew to Brazil, developed an Elephant Ear plant material and we have used that on shoes and right now, I have a shoe that is launching that the sole is dyed with turmeric, the swoosh is mushroom, pineapple leather, grape leaf leather – I mean, it’s a really cool shoe.

AM: What has been your favorite project that you have worked on?

DC: I don’t really have favorites …

AM: You’re like me – I don’t have favorites, but there are a lot of things that I vibe with!

DC: I think it’s myself – really working on myself is beauty and I never looked at it that way until recently. So to be able to work on myself and to be able to translate that to my children, the work will speak for itself. myself is beauty and I never looked at it that way until recently. So to be able to work on myself and to be able to translate that to my children, the work will speak for itself.

AM: When you started, this industry and the market didn’t really exist in this way and you definitely have left a mark on it. Where do you see the industry in the next 15/20 years?

DC: That’s a great question. I don’t know. I don’t think like that because shoes and the custom industry was something that I think that I really helped pioneer and now for me, it’s way bigger than that. I’m working on architecture, interiors, car design, and so many other things. So just for custom shoes as an industry, I think that more people will respect the process more. I think that some will try it and most won’t like it because it’s a lot of work. I do think that a lot of things will be going to automation and easy to do things.

AM: Tell me about SRGN Academy which you have in LA, Las Vegas and at the Seaport here in NY.

DC: The SRGN Academy was started 8 or 9 years ago now. Growing up, I didn’t have a class or a school that I wanted to go to so I wanted to offer a trade school that you learn how to make a pair of shoes from scratch and at the same time, it’s not just about the shoes. It’s about going through something for yourself and doing something positive for yourself.

AM: Then there’s SRGN Studios, why did you want to launch this and what does it entail?

DC: SRGN Studios and even SURGEON Worldwide, is just a company that I have been able to build. The studio is like my fantasy factory where we have sports and all things under one roof. Not until you’re able to come into the studio do you really get a feel for it. You can only see so much through social media and online. So it's just a way for people to be able to have fun and live life. Life’s too short. I wanted to create a safe and fun place for people.

AM: Tell me about The League.

DC: The League started out of – well my business partner Dallas Imbimbo, he plays basketball and I play soccer. So once we got into our newer space, we just started playing pickup games and then we were like, “oh, let’s do more.” So we turned it into a league and it’s been very competitive, and fun, and a great outlet for me to not just be creative – but athletic and to compete in a healthy way.

AM: It seems like you have a full schedule. Will you ever have versions where you go to other cities like here in NY or in Miami.

DC: Yeah, we’re working on it.

AM: A few minutes ago, you were talking about how your passion extends beyond just shoes as you’re working in architecture, interiors, and cars. Will you have a clothing line, will we ever see a hotel that you do?

DC: Yeah exactly! I’m working on all of those things. I think that the hotel is definitely something that I love. I’m passionate about traveling and experience is something that is very meaningful to me so a hotel is definitely ideating.

AM: Here at Athleisure Mag, we love talking about food, it’s a great love that we’re constantly covering. You have the Canevari’s Ravioli Factory & Delicatessen – tell us more about this.

DC: My dad took over this deli 12-15 years ago and growing up my whole life, my dad was a chef. My mom cooked and my dad, when I was going into my freshman year of high school, they opened a restaurant and I got to see them live out their passions by just opening up a restaurant. At the time, I took it for granted and I didn’t understand it. I thought that it was normal and it was just my normal. Now that they have the deli, I have helped them remodel it, help brand it, and to get the right eyeballs on it to continue to grow it. It’s helped my dad and I to become closer.

“They get a piece of my soul. They get a piece of something that’s my entire life and they get a piece of shoemaking history that dates back all the way to Ancient Egypt! I mean, there’s those hieroglyphics on the wall that I looked at recently and some of the oldest ones have people making shoes!”

— Dominic Ciambrone "The Surgeon"

AM: What do you do in terms of working out as we like to know. So what are 3 workouts that you do that we should consider to add into our routines?

DC: Play soccer! Play soccer! It’s such a good workout. I mean and then, steam room, sauna, and I also meditate which is a workout for the mind to relax and physical therapy. I think a lot of people don’t realize how important physical therapy is. We wait until we’re hurt or we need to recover to get to it. But it’s like, if you can be preventative, then you’ll always be good. Mobility workouts are great. It’s less about weight and going crazy, it’s about the body and being really kind to your body and figuring out how to open it up so that you can have it for the longevity of your life.

AM: Totally agree. I turned 40 a few years ago and prior to that I wasn’t as focused on recovering the body post workout and mobility. When I started adding it in, I wondered why I had never done that because your body needs it and you can feel it over time.

When you’re not working, how do you take time for yourself?

DC: How do I take time for myself? I have a life coach that I work with every week. You know, I would say that playing soccer is time for myself even though it is in the studio. It’s really the only time that I ever shut off unless I’m in a meditation or workout. Hiking, traveling, and then working on myself for my children.

AM: Are there any upcoming projects that you would like to share?

DC: Ha! I’d have to ask my team! I can’t even keep up. We’re moving into the new studio, another 20,000 sq ft. We have a collaboration with Allen Iverson that launches next month. I mean, there are so many, I can’t even keep up anymore.

AM: You have so many projects going on and dropping. When a project comes to your attention, how do you decide if that is something that you want to add to your schedule?

DC: We have built such a great team to help manage this stuff so that we can continue to grow and that for me as a creative, I can continue to explore new things. So, it just depends. There are so many great things that we’re working on and a lot of the things that I’m working on is the stuff for the future.

AM: You’re also an advocate and you speak about the importance of mental health which is something we believe in. Why is it so important to you and what do you feel is the connection between mental health and physical health?

DC: As a kid, I went through a lot of mental health challenges, and I don’t think that I knew of it that way. At 24, I ended up jumping out of a window when I was making shoes for Justin Bieber, and I was diagnosed bipolar and I didn’t really know what that meant. Then when I started doing more self-research and figuring more things out, it’s so important – mental health and physical health are one in the same and you need to do both. When you take care of your physical health, your mental health will be better. It’s just true in the same and so it’s very important to physically take care of yourself for your mental purposes and with mindful workouts which is meditation, positive self-talk, it's mindfulness and so many things. And yeah, there’s so many people with how the world is going where people are pushing you know, different types of medicines. There’s something so much more easier about being able to get up and going for a walk, being in the sun, and taking care of your mind, body, and soul.

AM: I heard you like to rap in the office!

DC: HAHA I like to make people laugh! Growing up, my dad always rhymed, more like Dr. Seuss than a rapper, but I do it for myself and also to help people around to laugh. My kids pick it up to and it’s so funny because if I try to start rhyming and rapping, my daughter’s like, “dad, stop!”

AM: I could see you dropping a mix tape!

DC: I mean, I’m working on music more for exploring it. It’s less about rapping and more about just creating!

IG @ciambrone

@thesurgeon

@srgnstudio

@srgnacademy

@srgnnyc

@canevarisdeli

PHOTO CREDITS | FRONT/BACK COVER, PG 20 + 9DRIP 42-45 Bryam Heredia/SRGN Studios + Grooming/Stefanie Guerra | PG 16-19, 22-41 SRGN Studios |

Read the NOV ISSUE #95 of Athleisure Mag and see THE ARTISAN | Dominic Ciambrone “The Surgeon” in mag.

THE ART OF THE SNACK | BOHEMIEN BAR

This month, The Art of the Snack takes us down to Brooklyn where we plan on spending the holiday season enjoying savory seasoned bites as well as cocktails that will transport us! In addition, we're loving that the attention to detail for the audio experience is next level as well! We took some time to chat with the owener of Bohemein Bar, Tarek Debira to talk about this spot, what we should enjoy on our next visit, why it was created, and why the audio is so key!

ATHLEISURE MAG: When did Bohemien Bar open?

TAREK DEBIRA: February 2020.

AM: We like the concept of an upscale cocktail bar and listening room. Tell me the vision behind this concept and why you wanted to create a space that incorporated these elements together?

TD: Being a melophile, I was so excited to create a space that would have creative cocktails, nice design but also a great sound system.

Bars with good sound system have been around in Japan for while now but there’s only a hand full in NYC, so having the opportunity to open Bohemien Bar in my neighborhood was such fun and fulfilling experience. The vision was to give as much attention to details to all aspects of a cocktail bar, with a focus on sound experience.

AM: What is the ambiance of the space like?

TD: The ambiance is light and comfortable, transporting you away from the environment you’ll find at many other bars in Brooklyn. We wanted to create a sophisticated, yet easy-going vibe, and a go-to destination for an array of events, whether it be for celebration, a first-date, or just a drink after work.

AM: Who is the owner of Bohemien Bar and tell us about their background and why they wanted to create this space?

TD: Bohemien Bar is the most recent passion project from Husband-and-Wife team, Tarek Debira, (formerly at Hotel Costes in Paris and Nobu Los Angeles) and Patricia Ageheim, (formerly at Standard Grill and Indochine), who have an extensive resumé in the fine dining and the hospitality world. The pair also own one of Brooklyn Heights' most celebrated speakeasies Le Boudoir and beloved French bistro Chez Moi. Their passion and attention to detail come to life at Bohemien Bar, where they combine a high-fidelity listening experience with meticulously crafted cocktails and a chef-curated menu.

AM: Tell us about Perry Brandston and other projects, his background and how he came to Bohemien Bar?

TD: For the last few years, Pete has been hosting DIY audio meetups in Brooklyn for folks who like to build their own audio gear, and that's where Pete met Perry. Perry was describing a pair of line arrays he designed and built, and a few months later Pete hosted one of his meetups at Perry's space to give them a listen. Later on, a friend connected Pete and Tarek, Pete suggested a version of Perry's arrays for the bar, and the rest is history.

Perry has been in live sound and more creative sound implementations for the last 40+ years. He worked very closely back in the day with some of the pioneers of club sound. His designs come from a place of trying to recreate an authentic ecstatic experience - it has to sound great, but he's not chasing after the same audiophile nonsense others chase after. His last project was Oda - a small pair of compact flat-panel speakers that recreate the sound and feel of a live performance.)

AM: Pete Raho is the owner of Gowanus Audio. Can you tell us about his background and how he came to Bohemien Bar?

TD: Pete started Gowanus Audio to focus on classes for folks to build their own audio gear and build custom audio and speaker projects - pieces that sound incredible, made by hand, and look as good as they sound. When Pete and Tarek connected thru a friend, it was a natural fit to partner with Perry on this. We wanted to create something that sounded incredible, but that looked the part too - surprise and delight everyone who walks in, visually and aurally.

AM: What is the sound experience that one will have when here and can you tell us about the speakers that are here?

TD: We wanted to create a system that would sound great anywhere in the space - consistent throughout, not too loud or boomy anywhere - and that's easier said than done. We wanted folks to enjoy it, hear the details, and still be able to have a conversation. The opposite of typical "bar sound" where you put speakers in all four corners and call it a day.

To accomplish this, we placed two large Altec Model 17s in the rear - a speaker from the '70s the size of a small refrigerator with a lineage going back to the '40s that still sounds incredible - and then placed a pair of rather visually arresting floor-to-ceiling line arrays at the front. Small custom speaker "pendants" hanging from the ceiling throughout the bar fill in the rest.

The arrays look stunning - entirely custom for Bohemien - and project sound into the room a bit differently than more traditional speakers - all speakers together in the array are acting as one - each quiet on its own, but together they fill the room. Standing next to it, you can still have a conversation - it doesn't sound loud - and hear the music from the other array across the room. It's a really cool effect.

Overall, it "sounds like" the music is coming mainly from the Altecs or line arrays (depending on where seated), but the pendants have a deceptively large role filling in the sound since they're delayed by a few milliseconds (but don't tell anyone!) - your brain doesn't register their output. Nowhere is it too loud, or too is boomy - it just sounds "right" throughout the space.

To find out more about the sound system at Bohemien Bar, you can read more about it at Gowanus Audio.

AM: What is the meaning behind the name, Bohemien Bar?

TD: Bohemianism is the practice of an unconventional lifestyle, often in the company of like-minded people and with few permanent ties. It involves musical, artistic, literary, or spiritual pursuits.

We loved the name and the meaning behind it. Bohemien bar’s concept, décor, food and cocktail list is inspired by free thinkers, artists, musicians, wanderers and adventurers. Each decision in its creation and daily operation is made through that lens.

AM: What kind of music can guests expect when they're at the lounge?

TD: We play all kind of genre depending on the time of the day or day of the week, but some of our favorite for the early part are Psychedelic rock, surf rock bands like Kruangbin, Arc de Soleil, Latin western band like Hermanos Gutiérrez, chillout downtempo and even some of our server Amy Vachal’s songs.

Later in the evening when the bar fills up, we change it up to genres like funk, afro house, Brazilian disco, reggae. We also have DJ’s Fridays and Saturdays.

AM: Tell us about Executive Chef Steven Barrantes background and how he came to the Bar?

TD: Executive Chef Steven Barrantes (formerly Executive Sous Chef at Times Square Edition Hotel and Restaurant Daniel), who has created a menu that matches the sophistication and artistry of the cocktails has worked at Chez Moi back in 2012 with Patricia & Tarek where they became friends and stayed in touch. Steven has always had an amazing palate and is talented that we had to ask him to be involved with Bohemien.

AM: What is the thought behind offering small plates?

TD: We wanted to offer a wide selection of options in a small plate style as that’s our favorite way to eat.

We love trying many things every time we go out and thought it be a great way to go with the cocktails.

AM: What are 3 vegetables that we should order?

TD: The crudités, the crispy zucchini with smoked paprika aioli, and the beet dip with labneh and walnuts. All three selections provide a refreshing flavor, perfect to pair with your cocktails.

AM: Cheese as well as Small Bites are two categories that you offer. What are 3 dishes that you suggest that we should have from this portion of the menu?

TD: Baked Brie with herbs de Provence, Crispy Waffle Fries, and Mac & Cheese Bites with bacon jam.

AM: What are 3 dishes from Land and Sea that you suggest?

TD: Tuna on crisp is a must, Lamb chops with mint yogurt, and Duck flatbread with leeks and smoked gouda.

AM: What are 3 desserts you suggest?

TD: Warm chocolate cake, Crème Brulee cheesecake, and a bowl of candies to snack on.

AM: The cocktail menu which is so playful between the glassware and a number of the names incorporating songs for the cocktails. Tell us 3 drinks that we should consider for our next visit!

TD: Espresso Martini: Vodka, Mr. Black, espresso, bitters, coconut water, coffee smoke

Birdbirdy Num Num: Gin, sugar snap pea, jasmine tea, peach, topped with cava

Depende: White wine, green apple brandy, cardamom, spiced apple cider, pear

AM: In terms of beer and wine, what are 3 that you suggest?

TD: Terra Roza | Muscat of Alexandria Muscat ----- amazing skin contact wine from Greece

La Patience | Vin Blanc Grenache Blanc, Rhone ----- cool organic wine from France

Kölsch | Reissdorf German beer

AM: What are 3 mocktails that we should have on our radar?

TD: Roselle: Ritual Tequila Alternative, bitter orange cordial, lime & hibiscus Ice

Chrysalis: Butterfly pea flower, tea, fresh ginger, lime, seltzer

Piano: Clarified green apple juice, celery, lemon, chamomile, mirin, aquafaba

AM: Are there any special events that we should know about?

TD: Yes, we are having a Christmas pop up during the month of December where we decorate the whole bar with Christmas decoration and offer special cocktails in santa mugs, ginger bread mugs etc…

IG @bohemienbar

PHOTOS COURTESY | Bohemien Bar

Read the NOV ISSUE #95 of Athleisure Mag and see THE ART OF THE SNACK | Bohemien Bar in mag.

IN THE PRESENT | MIA MORETTI

We're excited that this month's issue is covered by DJ/Producer, songwriter, and poet, Mia Moretti. She sits at the intersectionality of music, nightlife, art, design, and fashion. She began her career spinning vinyl in LA before moving here to NYC in the LES. She has amassed a curated record collection that serves as the driving force behind her production. We have spent many nights listening to her play at our favorite clubs and events. Her approach to what she plays is due to her discerning taste, and is a foundation in performing at exclusive events in the halls of the Louvre, residences in Las Vegas, and composing runway shows for fashion designers. As an It Artist, we're always interested in seeing where she will pop up next, and what sounds she'll spin and produce.

Her ability to sample iconic house sounds from the US, while embracing strong women who are known to have something to say from all over the world, can be found in her debut single, You & Me; reworking the infectious South African disco bop Sweet Juju by Letta Mbulu; and collaborating with Colombia’s legendary Totó La Momposina on her highly anticipated debut dance EP, TAMBOR. We wanted to know more about how she fell in love with DJing, how she approaches her work, creating her tracks, and more.

ATHLEISURE MAG: We last saw you at Bungalow 8 and have enjoyed seeing you at a number of editor and special events. When did you first fall in love with music?

MIA MORETTI: When I was a kid my dad would play the guitar at the dinner table every night – they became my two greatest joys in life, food and music. It must be my way to keep him with me always.

AM: When did you realize that you wanted to be a DJ and how did you get your start initially?

MM: I remember the exact moment. I was at a club in Los Angeles called AD and DJ AM was playing. He wasn't on the dance floor like I had always seen DJs before, he was up in a booth that looked like it was floating over the crowd. He was in complete control of the room. He looked like a composer orchestrating the perfect journey for everyone under him. I wanted to do that.

AM: How do you approach your set list when you're doing an event?

MM: I don’t prepare a set list for an event unless it’s something very specific like a fashion show that I am curating the music for. For most of the shows I do have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in. I like to see if they are coming from work, or coming from another party, or if they look like they are ready to stay all night, or just passing through - all these things make my job so different every night. Like life, you can't go around planning it, most of the time you just have to be present in it. That’s when it gets fun.

AM: Do you have any routines that you do prior to playing a set to get in the right frame of mind?

MM: Mmm that's an interesting question I always think I want all my friends with me or a big group around, but the truth is I really just like a few moments of silence so I can pull myself together and do that thing you know “get in the zone” - for me that means I give myself a mental check in. "I'm good, I got this, let's go to work now." It's really important for me to shake whatever day is left over on me and go into the booth clean and clear headed.

AM: Do you have any routines that you do after playing your set to come down?

MM: I love to go out and hear other DJs. I can't go to bed because my ears are ringing, so I may as well go out and absorb some creativity while all the portals are open. Also, pizza.

“For most of the shows I do I have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in... Like life, you can’t go around planning it, most of the time you just have to be present in it. That’s when it gets fun.”

— Mia Moretti

AM: Who are your musical inspirations?

MM: Strong females with strong voices. Artists with words they aren't afraid to use. All the women I sample, women that sing and pass down the traditional songs of their communities. Women that share those with us. Totó La Momposina, Petrona Martinez, Letta Mbulu, Crystal Waters. Those are the artists I sampled in the first 4 songs I produced. There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it’s 30 years late.

AM: Where do you get inspiration to create your music as a DJ, producer, and songwriter?

MM: I've been a DJ for 20 years (!!!) I get all my inspiration in music. From collecting records, going to shows, traveling, meeting new people in every city I go, digging, trading, befriending local DJs, it's all there - the songs are already there, my job is 99% to find the right ones - the rest, anyone could do.

AM: We've been enjoying SWEET JUJU. We love the vibes of this song. Can you tell us about it and the vocal samples that were used?

MM: For my second release SWEET JUJU, I wanted to take it back to the origins of house: disco. In South Africa in the mid-80s musicians like Letta Mbulu were putting their own swing on the genre that had swept the globe. Mbulu’s music is funky, jazzy and brings everyone together. As a DJ, I have played Mbulu's record in many sets and always saw the crowd light up, so when I began this producing chapter of my career, I knew Sweet Juju was gonna be something I sampled. I hope this new single is as much an anthem of rhythm, love, joy, and "gettin' your man!" as it was in 1983.

AM: In addition to being a DJ, you're also a poet. Why do you want to share your creativity in this way and can you tell us about your collection of poems, Low Touch Economy?

MM: During the pandemic I found it very difficult to DJ at home. It was probably something I was going through personally, but djing to no audience felt soulless, not feeling and bouncing off of energy in the room made it nearly impossible for me to be creative and have fun with records. I stopped djing entirely for almost a year. I still craved connection to people, so I started writing poetry and sharing it online. I decided to gather all the little notes and pieces of scrap paper that I had random poems on from over the years and compile them into a book. I was listening to a business podcast that must have just shuffled into my rotation and the person speaking used the term

“Low Touch Economy” to describe the future of businesses. At this point, it being mid lockdown, I was pretty fragile like most of us, and I just sat there with that thought in my head horrified. I knew that would be the title of my poetry book because I wanted my poems to be that touch we all need. I ended up writing four volumes of poetry in the end. All four volumes of Low Touch Economy were letter pressed on 100% cotton paper and made here in Los Angeles.

AM: How would you describe your personal style?

MM: I don't take fashion very seriously even though it might seem that way. I don't overthink it, if it feels good when you put it on - go for it. That’s all that matters.

“[As to musical inspirations] Strong females with strong voices. Artists with words they aren’t afraid to use. All the women I sample, women that sing and pass down the traditional songs of their communities. Women that share those with us... There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it’s 30 years late.”

— Mia Moretti

AM: As someone that travels all over the globe, how do you find ways to make your environment feel like you're at home?

MM: Oh that isn't hard, every corner of the world has a bottle of wine. That’s just about all I need to feel at home.

AM: When you're not traveling or working on a project, how do you take time for yourself?

MM: Whenever I get home from a trip I go to the Korean Spa. I steam, sauna and cold plunge - I also love the himalayan sea salt room, it has the same relaxation properties as spending a day at the beach. The jade floor is also so nice. I'm pretty good at pampering myself, I have no qualms about going for a massage two or three days in a row.

AM: In terms of working out, meditation, etc how do you stay in shape?

MM: I have no self discipline and will only work out if I go to a personal trainer, so I go to my trainer Armando in Glendale. He stretches me out and massages me for the first half of the session, which is the only way he can get me to do anything. In general I prefer to exercise in my day to day life, I walk whenever possible, take the stairs instead of the elevator, carry shit all the time and just try to move around a bit. Dancing counts, too.

AM: If we were at your home for a dinner party, what music would you have to set the mood and what would you serve as we know you enjoy cooking?

MM: I have a beautiful Thorens turntable that I rarely get to enjoy, mostly because I'm too lazy or tired to get up and flip a record when I'm home alone, so when I have guests over, I always put something from my vinyl collection on, or I'll have a guest choose. I did quite a dig when I was recording in Colombia, so there is a beautiful Bullerengue selection that sets a perfect tone for a dinner party. I love to go to the Armenian market in Valley Village and get homemade lavash and spreads, if I'm having friends over it's usually 2 or 3, then 5 or 6, then 10 to 12, so I'll roast a big pan of vegetables, maybe grill some fish and put out loads of bowls with all the side dishes.

AM: What do you want your legacy to be?

MM: I want someone to dance to my music, feel the earth under their feet and remember where they came from.

IG @miamoretti

PHOTO CREDITS | Andrew Arthur

Read the SEP ISSUE #43 of Athleisure Mag and see IN THE PRESENT | Mia Moretti in mag.

EZOO NYC: GOING INTO HYPERSPACE

From Sep 1 - 3rd on Labor Day Weekend, we're excited to make our way back to Randalls Island for Electric Zoo for 3 days of our favorite EDM artists that will be back in NY! This long weekend will allow us to listen to some of our favorite artists that we already listen to as well as those that are new to us! This year's theme is Hyperspace and we're looking forward to Tiësto, Kaskade, Kx5, Alec Monopoly, Major Lazer, Timmy Trumpet, and more.

This year, there are 6 stages which will be curated within a theme or genre and we're excited to navigate them to catch the sights and sounds. As usual, you will find an array of genres of EDM on full display to pay homage to dance music and its importance. We always enjoy checking out the installations which is always perfect for those Instagrammable moments with friends and fellow enthusiasts. There are also a number of vendors that will keep us fueled up for an intense 3 days from tasty meals across dietary interests, water stations and cocktails. We'll also head out to an array of after parties that include a number of venues from Webster Hall, Brooklyn Mirage, Marquee, Somewhere Nowhere, The Great Hall at Avant Gardner, and more.

You can check out available tickets and VIP packages if you have yet to firm up your plans.

IG @electriczoony

PHOTO CREDIT | EC/Electric Zoo

Read the AUG ISSUE #92 of Athleisure Mag and see EZOO NYC: Going into Hyperspace in mag.

MAKING HAIRSTORY | CHAZ DEAN

We always like sitting down with those that trailblaze their industries by working in their vertical and creating innovations that change the way that we go about doing what we do. We caught up with Chaz Dean, Founder of WEN and Celebrity Hair Stylist & Colorist, and have been fans of his since we first met him and followed his story on BRAVO's Flipping Out with Jeff Lewis, and when he went onto QVC to sell his line of haircare products. He creates products that you'll find using for your hair as well as other parts of your body! In addition, he is focused on clean ingredients that ensure our bodies stay hydrated and are not tested on animals.

We wanted to find out more about how he got into the industry, how being multi-talented in an array of areas allowed him to converge his skill sets even more to optimize his work, how he made his Chaz Dean Studio distinctive and his latest launch of WEN's Pina Colada line.

ATHLEISURE MAG: When did you realize that you wanted to be a hairstylist?

CHAZ DEAN: Probably when I was 18 because I took photography all through high school and I was a photographer all through that, loved it! We moved to Arizona the week after I graduated from high school. I was still 17 at that point and so I took a commercial course in photography and I thought, I was moving back to California, because Arizona was not for me! It was too hot – way too hot, which is what we’re getting now but anyway!

I knew I was moving back to California, but again, I was only an 18 year old kid. I felt like I was this little fish in this huge pond and I thought that I was going to be eaten alive out here. I wanted more experience under my belt and because I was a fashion/beauty photographer, I wanted to learn how to do the hair and the makeup to create the look that was in my head. I didn’t want to have to tell the MUA here’s what I see and the hair stylist, here's what I see - the vision that I saw, I wanted to be able to create that! That was really important to me so I went to school for hair and all through beauty school, everyone knew, this was the kid that was going to graduate and go back to California that’s his dream! I was going to work at Vidal Sassoon, that was my dream in school at least. I was going to go to Los Angeles to work at Vidal Sassoon. That was my dream in school. It was the full picture, not compartments.

AM: Exactly.

What led to you wanting to open your own salon and what were your goals in doing that?

CD: It’s funny, when we were in beauty school, one of our assignments was, if you had your own salon, what would it look like? We all had to draw it out like architects to show what it would look like and the layout. So, I remember that being our exercise, but I had no idea how I drew it out, now. It would be interesting to know how did I actually plan this as an 18 year old kid? How did I do it then versus how it really is now? I don’t remember, but it’s not like I sought out that I was going to own my own salon. Many people do and they can’t wait to open their own. Mine wasn’t that way. I worked for another company and I worked for them. I started creating products for them which is how it happened.

I was a 19 year old kid who asked them, “how come you have your own haircare line, but you don’t have your own deep conditioner?” They didn’t. They would buy those hypro pacs at the beauty supply. I didn’t think that it made sense to have your own product line, but not your own deep conditioner. So they said if I wanted, they would set me up with a laboratory to help them create one. I had never done it and again, I was only 19, but it opened a door for me. I like to cook, I’m creative, I love art and all of those things. So of course I wanted to do that. I did and we launched it and it was called Reconstructor and it was amazing and everyone loved it and it worked great. A few months later they came up to me and said, we’re thinking of doing more of a natural product line and they wanted to know if I would be interested. I said I was, but I wanted to know what I would get out of it. Their answer to me was, “prove to us that you can do it first and then we’ll talk about that.” A young intimidated kid from the owner’s salon thought, “well didn’t I already do that with the Reconstructor?”

But I wanted to do it and I probably was afraid that if I asked, that they might say ok forget it. So I wanted to do it and I’m glad that I did. We did it and we launched a Primrose Shampoo because they wanted more of a natural product line. At the time, the only one that was out was Aveda. I had to do my research to know what I would do and what I would want to do. So I did Primrose Shampoo, Sage Conditioner, and Rosemary Conditioner which were the first 3 products of the line. I’m someone that if my name is on it, it’s on it and you’re not going to run my name through the mud. So they were someone that wanted instant gratification and they kept saying let’s go, let’s go, let’s go. I would tell them that since my name was on it, if I was going to do it, I would do it right. It took longer than what they wanted it to be, but in hindsight, it was pretty quick. We finally did it and launched it and that was the line that it is and that’s the fashion formula line which is the Big Sexy Hair concept. So it’s that line. I developed those 3 items and it became huge! So after we launched it, I asked them, what am I going to get for this? So they told me to meet them in their office on Tues. So I went and their offices were in Westwood and they slid a piece of paper across the table to me and remember it probably took me 9 months to launch it so when I first did it, I was so excited and thought, oh my gosh, I’m going to create a product line for them and a young naïve 19 year old kid thinks that maybe I will get 15% out of it. You have no idea. As the months went on without having any dialogue with them and we do this as people, I went down to 12% and 10% in my own head just because I knew how they were. So in my own head, I talked my value down without any dialogue to them and I think I did it as well because I didn’t want to be let down with what it actually ended up being.

AM: Well, yeah.

CD: I’m not joking, I probably went down to 5-7% in my own head. So I went and met with them and remember I went from my own head thinking 15% down to 5%. So they slid the paper across the table to me, I turned it over and I kind of get a little emotional every time I say this. They offered me a penny per bottle for every bottle manufactured. I’m like woah! So I mean nothing – my worth is nothing!

AM: Oh my!

CD: In my head and I get goose bumps every time I say it because I don’t talk about it often, but in my head, I’m thinking I put in all that work and all that passion – yes I learned from it, but you’re a big Goliath here and that’s pretty messed up! In my head I’m thinking, that 100 bottles will equal $1! As a kid that has no money, how am I every going to get to $1,000? It was insane! I wasn’t happy about it and we had dialogue and they were like, that’s it – take it or leave it. Wow, it was a stab in the back and I had no choice and I signed it. But in all honesty, I never even saw that and I never even saw anything from that. I did get a discount from them when I purchased the salon from them which I am jumping ahead of them a little bit. Because you asked me about the salon and it’s really important.

Knowing I was screwed over when I first created a product for them, then I got screwed over a second time, also knowing that I worked for them as I was a manager and they didn’t pay their managers anything. I would ask them to just give me minimum wage to show that what I was doing for them carried merit, weight, value, respect, and what not. Because you had to have mandatory meetings and to cancel out your clients or book out your clients. I was like, I’m losing money as a manager and you’re not even covering me on anything here. I would ask for minimum wage and I’m sorry, back then it was $3.65 – so essentially, I’m asking for $120 a week to show me that I mean something to you. So no there was nothing. I did it as long as I could until I felt that my clientele was suffering because of my managerial and I was managing a salon of 25 stylists and so forth. So I said that I couldn’t do it anymore and that was after all the other things that I was screwed over on. I resigned from management and I left the salon that I was at which was in Century City and I went up to their Bel Air location. When I did, I realized that everyone that was working there were ex-managers. I was a 20 year old kid and I went to a salon that was all ex-managers. They all seemed to go there and it was in one of the richest neighborhoods in California. When I would go there, there would be no music there, no coffee made, there was no vibe, no energy and I couldn’t do it because I’m the full picture! So, I took on management again even though I didn’t get paid for it. I couldn’t be in that environment so I had to manage it. It’s funny because it bounced back between me and one of the other managers when I was like, I’m done with it, then she would do it. We both knew we weren’t getting paid for it, but we did it because we cared about the environment.

When it came up that we heard news that they might be selling the salon, we were like, “what are we going to do?” So I start looking around and you’re in Bel Air, it’s way up there around nothing. I looked and I couldn’t find a place as I knew I wouldn’t be able to control the environment. I would have to fit in to whatever it is and did I see myself in that type of an environment? At one point, they offered it to me on whether I would want to buy it, but my first knee jerk reacting in my head was, "how am I going to do this after you f-ed me over how many times?” Now you want me to do this so that you can do it again? But after thinking about it I realized that for years there was a reason why that salon wasn’t successful because every time one of the ex-managers would leave to go open their own salon, you’re losing that built in clientele they had. New stylists would come in, but you’re not getting new people walking into the door because you’re in Bel Air, a multi-million dollar neighborhood but it’s a chain salon Carlton above the door. These women have pride, they’re not going to a chain salon. I would tell them for years, change the name to anything but Carlton and you will have successful stylists. But they’re not walking in that door because of the name that’s over it. Even though it works for you everywhere else, it does not in this neighborhood. I said it for years and I have goosebumps as I tell you this and tell you my story as I don’t usually relive this. Their ego is in the way and they will not change the name. So I thought, I can make this work. So I did do it and that’s what turned everything around. I had never intended to own a salon, it was never in my cards, I was just a busy hard worker and I worked from 9 in the morning until 11/midnight because I was just passionate about hair. Marysol has been my housekeeper for 25 years and she jokes with me and says, “he used to work hard.” I’m like, what do you mean, I have no time to breathe! But it’s a different kind of work but I would be at the salon for 12 and 14 hour days so I “used to work hard.” It’s a different kind of work, now it’s a business kind of work. The irony is that I did it and I didn’t have any money. I had nothing. So I painted the walls and it was when shabby chic was in and I took my roses and hung them upside down and I made it quaint and cute and welcoming because I didn’t have any money to do anything else. I hated the floors and I couldn’t do anything about that. I did an opening party with friends and I had a friend that was a singer who had an incredible voice and she sang and I had people in the neighborhood and from the very beginning it was busy busy busy. They lived in the neighborhood and they would walk by and they were shocked. They would ask me how I did this and I told them that for years, all you had to do was change that name! I called it Chaz Dean. No one knew who Chaz Dean was back then, it was Chaz Dean Salon and they didn’t know who. I changed it to Chaz Dean Salon and now people know who the hell Chaz Dean is!

AM: Absolutely!

CD: I did call it my own name because I wanted to be able to incorporate my name because of my own photography. I wasn’t just building a salon, I was building photography and hair. I wanted them to be able to know who is Chaz Dean. Does that make sense?

AM: It does!

At what point did you feel like that you had been making these products for other people and now that you wanted to do it for yourself since you also had the salon?

CD: The day that I opened my salon!

AM: That’s what I thought!

CD: Because when I worked for them, you had to sell shampoo, you had to sell their products and it was all that you could do. That’s the ironic part. May 1st in 1993, the day I bought the salon and opened my salon, I gave up lather and said that I didn’t have to do that anymore to sell shampoo. I created it for them but I had already realized before that that I used to do shampoo and conditioner twice a day, 14 times a week. When I would shampoo my scalp, it would get tight and it felt horrible and it would be all stripped and I knew it. Then the conditioner would just comb through it and for 2 hours a day, it would look ok in the middle of the day, but then it would get oily and what not. It was a vicious cycle and I knew that there had to be a better way! I had a lightbulb moment that the only reason that anybody uses shampoo is to clean their hair. So if I can clean my hair and not strip it, so that my clients color won’t go down the drain, because I had been mixing vegetable color in with shampoos, that’s how I knew that the culprit was shampoo. So I’m emptying bottles of shampoo and mixing in vegetable color and putting them back in and I’m doing the same with conditioner – emptying them and putting back in vegetable color. But I know the culprit is shampoo, so get rid of the damn shampoo! That was before I bought the salon, but when I owned the salon, I no longer had to do this song and dance anymore. I can do my thing and that’s what it was.

The irony is, I never bought my shampoo from them. I bought the products that I created for them, but I never bought shampoo from them again. I would mix the sage and rosemary together – 2 parts sage, 1 part rosemary. Sage is more moisturizing and rosemary is more stringent so mixing 2/3 and 1/3, it worked. At the beginning, I told them about it because I was excited and they didn’t want to hear about it. About a year or so later, they realized that I never bought shampoo and I said, “why because I only do conditioner.” They thought that I was weird and crazy and then all of a sudden, they realized that I was on to something and then they came in asking about what I did and I knew! I knew that they were going to steal my idea because I was just this tiny little kid! My stylist next to me started telling me and I told her not to tell them. I knew what they were up to and they were going to rip me off.

AM: That’s awful!

CD: I did it and that was my moment when I started creating. It was still 2 years after that. So for 2 years, I mixed there’s and then in 1995, is when I started to work with the lab. When the lab came to me, I was concerned about them ripping me off so I didn’t even tell them what I was creating! With the lab, I would just pretend that I was creating a shampoo otherwise they were going to know what I was doing. So with the lab, they would send me the shampoo, various conditioners of different versions. I would keep making changes to the conditioners and they would note that I hadn’t with the shampoos and I would tell them that that one was good and I didn’t need any other changes. I didn’t tell them. It wasn’t until I launched it because my thinking was being someone much smaller than the larger companies around me, I had to protect it as long as I could and I kept the secret until it was launched. Even when I launched it, I still felt like I would have to keep it a secret. But by then I had to talk about it because it was out there and I had a patent pending. So I felt like it was guarded until I launched it.

AM: I love that story and it’s such a shame.There is such a backstory going on and you’re literally learning on a twisty curve and it’s awful when you’re the little guy!

CD: I probably wouldn’t have been around if it hadn’t happened that way. I didn’t do it out of spite or resentment. But I did it out of, if I did that for you, imagine what I could do for myself! That’s my thing. With the knowledge that I had back then versus what I had when I did it for myself, I knew I could do so much better than that.

AM: We had the pleasure of attending your virtual launch for the Pina Colada collection that took place last month. The system is great – what’s your process when you’re deciding about the scents that you’re bringing forward, what are the different kinds of products, and it’s great that there is that flexibility and such an intention behind what you do in these items that they can work for your skin as well as for your hair.

CD: I have very few products that only have 1 use. I’d have to think about which ones those would be. Most of them spill over for hair, skin, everything. As far as the fragrances, I have a Blessings Collection as well. Right now, we’re working on Prosperity. When we did the Pina Colada, we started out with wanting pineapple and coconut, but then as we went the process it became more than that! It literally became Pina Colada. Having pineapple and coconut made sense because of the benefits of the clarifying and the astringent properties, exfoliating properties, and hydrating properties. I knew where I wanted to go with it. This is one that I am so proud of! It’s been out since the beginning of June.

AM: When we got the WEN mailer, we were a little hesitant because some scents can be overwhelming and it’s just too much!

CD: Oh yeah, sometimes it’s like candy and too sweet!

AM: Yeah!

CD: Mine are not like that.

AM: When you’re using it feels like you’re at a spa and I really enjoy the balance of the scent.

CD: That is my element and as someone who suffers from migraines, the fragrances that I create are very clean. I avoid those nasty harsh synthetics and the musk because it drives my migraines and they know that about me too. So yeah, when you think of it and again, I smell other ones and I can’t because it goes right there! I keep it really clean and that’s what differentiates me so much because I have done over 50 fragrances and I will tell people not to wear fragrances because it drives my migraines, but the fact that I can create these and it doesn’t do that to me is so amazing. Again, I’m not making a claim, but anyone that does get migraines, or you have a fear of them, try it at least. I don’t remember anyone who has told me that it triggers their migraines.

AM: That’s good to know. What is the relationship when people are looking at having great hair – the balance between wellness and your haircare routine? Because it’s not just about what you put on your body, but also what you put in your body right?

CD: Oh yes! It’s really important. I try to get people to understand that everything that goes and I never use this analogy, but it’s the gas that you put in your car is going to determine that as well! Everything that you put into your body is going to come out as well. If you put in cheap gas you’re going to see that and it’s going to take its toll. But, the same thing with us. What goes in is going to have to come out somewhere. Your pores, your hair, your nails, your skin – somewhere. It has to come out, it doesn’t stay in there in a vault. So, yeah, when people realize that, you can change so much by your diet. What you do topically, you’ll notice it much quicker and immediately versus what you put in may take you a little longer to see what’s going on.

I definitely connect the two as I’m vegan and it’s been almost 4 years. I was pescatarian from Sept of 2014-2019 for 5 years and then I gave that up because I felt like I was probably eating more plastic than probably fish. Also, because they are living beings and there was all of that. I’ve been vegan now for almost 4 years. September will mark the 4th year. In terms of eating meat or any of that stuff, I haven’t in 9 years as of September. All of that is important to me. When I launched my product line, I did so with no animal testing. There are no animal biproducts, it’s cruelty-free, we are recognized by the leaping bunny and I did that again working on the line in 95, launching it in 2000 – so it’s not a bandwagon that I jumped onto. I have always been that way. Now, everyone is doing it being vegan and cruelty-free and I’m like, “where were you 20 years ago?” I launched that way. I don’t want to be swept away under the rug because everyone is now, I have been that way ever since I created my products. It’s important to me as well.

I think this is important, when I had my infomercial, I stipulated that I wouldn’t allow them to sell in China because they require animal testing. They knew that that was part of the contract and that I would not allow them to do that. They wanted to obviously, but it’s not ok.

AM: You’re schedule must be insane with your 2 salons in LA and here in NY, your QVC business with the brand as well as the brand on it’s own. What is an average week like for you? I love that you’re just smiling right now.

CD: No, it’s just that before you and I talked, I was talking with my business manager who was telling me that I had to do this, this, and this. I’ve been shooting for the past 2 days and almost everything was that. I know there are things that I need to do because they are important. It’s not a joke, my LA PR team, we were supposed to have a call a few days ago and then the shoot happened and she was like, we still need to talk and I was like, "I know, but when?” It just is and it’s not a complaint. It doesn’t stop.

We did a documentary. A guy reached out to me during COVID and he wanted to do it about our billboards. During COVID, I hadn’t done photoshoots for it. So a year and a half into it, I reached out and apologized that I hadn’t done anything for it. When we finally did it last July, it was a long time that he was waiting for us to do shoots. He came out and did the footage and what not, filmed it, asked me questions and did the interview and all of that. Just yesterday during our shoot, we happened to talk about it and our billboards for next year for Fall, Winter, Spring and Summer and what that will look like and what we want to do. We try to shoot the whole year. So we’re going to do our shoot and do a behind the scenes with our video guy where we’ll talk about what we’re doing, who we are, what it means, etc. The billboards have been out for at least 15 years and I need to figure out when the first ones went up because I really don’t remember honestly. Having said that, we talked about it and they said we haven’t heard from him and it’s been almost a year ago now. So we’re talking about what we’re going to do with behind the scenes and interactions with everyone involved with my team. I have the first sample of it today and in there it reminded me because he asked me this as well – and I said that there is something in me that’s afraid that if I took a vacation or time off, if I took a pause or a stop to it, I might not pick it back up again because I know what it entails. I always say that I feel like I am on this merry-go-round and if I get off, I don’t know if I am getting back on. So I’m afraid to put a pin or a pause in it. You’d think that that was what happened during COVID, but I got busier with Zooms and this. For people that got those breaks and what not, I didn’t!

AM: We had no break!

CD: I thought that I would and I’d have time to clean out my closet, my garage, etc. None of that happened! I didn’t get free time which is insane. Things got busier because people knew that Chaz was available. When I was behind the chair before, they would have to stand there and wait for me because they couldn’t get to me. As soon as COVID happened, everyone could get to me and it happened. Now I’m on these Zoom things in the salon here on Saturdays because the rest is taken up with all of this. In NY, I’m in the salon 5 days a week which is what I was used to during normalcy because I’m able to there as I’m out of this if that makes sense.

There’s no 2 days that are the same. I’m juggling. Today I’m trying to fit together meetings in – where are we going to fit it? Ask this one if they can stay 15 mins later, we’ll meet with this one after – it is what it is. Even during COVID, when I look at my life pre-COVID, even today, I don’t know how I did it. We were traveling every month to QVC sometimes twice a month. A team of 20+ going there. I look at it now and wonder how did we do that during 2019? I don’t know how and I know we did it for 16 years at that time. But I look at it and wonder how I lived that life before COVID and I don't know how and I don't even know how to get back to that! I don’t think that we ever will. So when you asked me that question, I lived it. How did we do all that we did? I don’t know.

Ever since COVID, the team that used to go doesn’t want to do that anymore. Everything changed.

AM: Everything changed! That’s very true!

What do you want your legacy to be in this industry?

CD: It’s so funny that you ask that. If you say Vidal Sassoon, Oribe, or what not – you know who or what they are. I want it to be that this guy changed the way that globally people thought about the way they cleanse their hair. I don’t feel like I have hit that yet and I don’t know why or what it will take to hit that. There was no such thing as cleansing conditioner when I did it. People thought that I was insane and crazy and said, “what do you mean that I’m not going to be able to use shampoo?” I’d tell them to trust me and that I promised that it would work. You do a week, 2 weeks, then 3 weeks. I’m on day 2, but still I’m 30 years that I haven’t had lather touch my hair, face, body, or skin. I would not have all this hair on my head if I continued to use shampoo. I’d probably have half this amount and I’m not joking because of the toll it takes on your scalp and your hair. So I’d really like to leave behind the recognition – I really would, that he really had a movement that changed things. It’s the same version of the person who created shampoo, I’m the guy who invented cleaning conditioner. I don’t think that it’s hit because everyone has copied it and it’s not the same. There are people who say they use cleansing conditioners and I ask them if it’s Wen and they say, “no, but it’s all the same.” And I say no – I had that message 30+ years ago and there are people on the bandwagon, but it was delivered to me. I didn’t understand what it was when I opened a salon, I didn’t plan on it. I stepped into that role of giving up lather, I didn’t know what it would mean, but I knew I was on a journey. So I would like it if I was known as that guy who gave up lather and created cleansing conditioner. It has been worldwide.

We did an event last night and sometimes people don’t realize it’s they me until we have the gift bags and they’ll say, oh my God, Wen – that’s you! So they connect it that way – you get what I mean! They’re like, your Flipping Out Guy or QVC guy. There are times that people don’t realize and they will tell me that they love Wen and that they love Chaz and then they’ll realize it’s me! It’s bizarre, it happens, and it’s crazy.

I know how hard I have worked for it and I would like it to be when it’s all said and done that there is a legacy behind it. I was passionate about it and I did it for her, him, the customer. Anyone that knows me, if I go anywhere, like last night, it was an event for pre Comic-Con and I was giving advice. There was a woman who was there who had all hair pieces and what not and her testimonial was amazing. She had been using it for 15 years or more and whatever industry her hair extensions come from, they all use it because it prolongs them. When you use shampoo on them, you’re buying another one, and another one, and another one – they’re getting trashed. So to hear her testimonial was amaz ing. How did I change her life, help her life, build her confidence? There are people who have been born and have never used lather in their lives since this has been out for 22 years. I have a goddaughter who is 23 and lather has never touched her hair – things like that, they have never had to experience shampoo because Wen was there. I’d like to have the weight of what it actually means and not just the story of the cleansing conditioner but how it touched people’s lives, built their confidence and all of those elements are why I do what I do. It’s a confidence booster!

IG @chazdean

PHOTOGRAPHY COURTESY | Chaz Dean

Read the JUL ISSUE #91 of Athleisure Mag and see MAKING HAIRSTORY | Chaz Dean in mag.

WEEKEND VIBES ONLY EDITORIAL

This month, our editorial takes us to a hotel group that has been our favorites as we have stayed at their properties in Seattle, DC, and Philadelphia. In addition, we have gone to their hotels here to attend a number of functions there from launches, editor events, and more. Kimpton Hotels are always a great place to go to as the vibe always feels so comfortable and has a boutique essence to it. When you stay as a guest, you can enjoy their complimentary wine hours that take place in their lobby, they have yoga mats in their rooms, and they always have great restaurants on their properties as well.

Kimpton Hotel Eventi has always been a lot of fun whether we're attending a preview or meeting up with friends to grab a quick bite which turns into an epic night out! Because we've frequented it so much, for this month's editorial, we thought it would be perfect to take our readers inside one of their suites known as Veranda which has a large L shaped balcony, a living/sitting room, large bedroom, and 2 bathrooms. Whether you're having a weekend in with friends, enjoying it with your significant other, planning a wedding event, or anything of that nature - this is a great suite to make memories!

Our shoot looks at our models enjoying a weekend in by taking in the city and taking a moment for themselves. They're rocking a new line that we excited to share that is created by us known as ATHLEISUREVERSE! With pieces that are soft, various colors, and styles - there is something for everyone! In addition, this shoot includes a number of our favorite accessories that you should pair with your favorite looks as well as some treats that we've been fans of from our issues! Following the credits, you'll also find out more about Kimpton Hotel Eventi and why this should be a place that you stay at when you're visiting NY for vacation, business or as a staycation! Not only do they share more information about the property, but they also gave us insight on how you can get the most out of the neighborhood when you're staying here as well!

WEEKEND VIBES ONLY | CREDITS

LOOK I PG 38 | Emma Young - ATHLEISUREVERSE Zipped White Hoodie, Flowy Black Jersey Muscle T with Rolled Sleeve, White/Black Tipped Shorts | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Black Sweat Set Jogger | WHOOP 4.0 Health and Fitness Tracker | APPLE Watch |

LOOK II PG 40-49 (additional images in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE Cropped Fleece Hoodie Off-White Sweat Set Short | BEIS The Sport Pack | CARRERA Superchampion | CARMEN SOL Red Aviator Sunglasses | Tim Park - ATHLEISUREVERSE Jersey White Muscle T, Fleece Off-White Jogger | CARRERA 302/S | APPLE Watch | DRINK SIMPLE Raspberry Lemon Sparkling Maple Water | JAMBAR Organic Energy Bars | SOUNDCORE Motion+ | BALA Bala Bangles |

LOOK III PG 53-57 (additional image in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE Jersey Hooded Olive Track Short Set | CARRERA 3006/S | SPRAYGROUND Lasers Blazin' Backpack Sling | Tim Park - ATHLEISUREVERSE Olive Bomber, Fleece Cream Short | CARRERA Superchampion | WHOOP 4.0 Health and Fitness Tracker | APPLE Watch | NIKE Air Jordan 1 Retro |

LOOK IV PG 58-63 (additional images in this photoset included here that are not in the JUN ISSUE #90) | Emma Young - ATHLEISUREVERSE - Classic Fleece Hooded Hot Pink Sweat Set Jogger | CARMEN SOL Racquel Jelly Bucket Hat in Fuschia, Lisa Small Crossbody Bag in Fuschia + Tonino Wedge | CARRERA Flaglab 14 | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Neon Lime Sweat Set Jogger | CARMEN SOL Racquel Jelly Bucket Hat in White | CARRERA Flaglab 14 | NIKE Air Jordan 1 Retro |

LOOK V PG 64 | Emma Young - ATHLEISUREVERSE Cropped Fleece Hooded Peach Sweat Set Jogger | Tim Park - ATHLEISUREVERSE Classic Fleece Hooded Peach Sweat Set Jogger | DRINK SIMPLE Raspberry Lemon Sparkling Maple Water |

PHOTOGRAPHY | Paul Farkas

STYLIST | Kimmie Smith

MODELS | Tim Park/Prestigious Models + Emma Young

Now that you have seen a number of the features of Kimpton Hotel Eventi's Veranda Suite which is quite spacious! We wanted to know more about the property as well as the neighborhood so that you can plan accordingly for your next visit!

ATHLEISURE MAG: When did Kimpton Hotel Eventi open?

KIMPTON EVENTI HOTEL: Kimpton Hotel Eventi debuted in 2010.

AM: Before we talk about Eventi specifically, we have had the pleasure to stay at several Kimpton hotels as well as to attend events that are held there, including this property. For those that aren't familiar with Kimpton Hotels, can you tell us about what a guest can expect when they are staying at these properties in general?

KHE: The Kimpton brand is known for its unique, design-driven properties with warm, genuine service. Our hotels have exciting restaurants and aim to create moments of connection with guests.

AM: Tell us about the art at Eventi?

KHE: Kimpton Hotel Eventi features a variety of works sourced and installed under the creative direction of Reunion Goods & Services by Art Consultant Kyle DeWoody, Associate Art Consultant Laura DVorkin, and design team We Came in Peace. Extending from the hotel's original design rich in texture and depth with a variety of fine art pieces from renowned artist Barbara Nessim, the new collection introduces a mix of both established, younger artists and emerging artists with visibly promising talents.

Moving beyond the traditional decorative intention, this collection attempts far more conceptual approach by showcasing edgy and thought-provoking works including Kwangho Lee's hanging light installation made entirely out of electrical wire, and a Tony Matelli mirror - which is made to look dusty through a technique using layers of urethane. The dynamic collection also features stunning works by artists including Lorna Simpson, Alex Katz, and Ernesto Leal that flow throughout the lobby and fill spaces within The Vine and L'Amico.

AM: Our editorial shoot took place at the Eventi which is in Chelsea. What can you tell us about the property in general and how it connects to the neighborhood?

KHE: Kimpton Hotel Eventi’s location in the heart of Chelsea – on 6th Avenue between 29th St. and 30th St. – places guests conveniently in the midst from some of the city’s most prominent art galleries, boutiques, nightclubs and restaurants. Being located near Chelsea Market and the High Line allows easy access to popular attractions, and travelers are also within a few blocks of the nearby NoMad and Flatiron neighborhoods and landmarks including Times Square and the Empire State Building.

AM: Tell us about the 3 restaurants, L’Amico, The Vine, and Skirt Steak that are at Eventi which can be enjoyed by those on vacation, staycations or just hanging out in the neighborhood.

KHE: The three on-site restaurants, all helmed by Chef Laurent Tourondel, offer visitors a variety of dining experiences. L’Amico serves Italian-influenced American cuisine inspired by the simplicity of a countryside stroll and a wood-fired meal; The Vine’s welcoming environment complements locally sourced, vegetable-centric French dishes; and Skirt Steak harkens back to old-school steakhouses, serving only grilled skirt steak (or a cauliflower steak), salad and fries, followed by a rolling dessert cart.

AM: We like that regardless of the Kimpton properties that you’re staying at, hotel guests can enjoy complimentary morning coffee and tea to start your day as well as the hosted evening wine hour that’s in the Lobby Living Room. Can you tell us about this and why these have been an amenity for guests?

KHE: We aim to provide opportunities for connection, and this often happens over food and drinks. Beyond giving guests a morning or evening beverage, we’re creating space where visitors can relax, get to know one another and build a sense of community. Our wine hour, a core part of our programming, was started by Bill Kimpton and is practiced at every Kimpton property worldwide.

AM: We enjoyed having our shoot in one of your suites. For guests that are staying at the hotel, what guestrooms and suites are available?

KHE: Our guestrooms range from standard King and Queen/Queen rooms to our specialty suites featuring balconies, Jacuzzi tubs or pool tables. Each room in the hotel offers a spacious respite amid the city, floor-to-ceiling windows to take in the cityscapes, and design emphasizing brightness and clean lines.

AM: What amenities are offered in these rooms?

KHE: All guests receive complimentary morning coffee and tea and a hosted evening wine hour. In addition, there is a yoga mat in every room, mini-bar service, valet laundry service, and access to public bikes to explore the city.

AM: For those looking to maintain their fitness routines, how can they do so at Eventi?

KHE: In addition to our onsite 1,000 square foot 24-hour fitness center that includes Peloton bikes and other workout equipment, we also offer custom designed PUBLIC bikes and yoga mats in every room, free of charge.

AM: For those traveling with their four-legged friends, tell us how this hotel is pet-friendly as well as Wag! Premium.

KHE: Kimpton Hotel Eventi welcomes dogs and provides them with in-room water bowls, pet beds and courtesy bags for walks. We don’t charge a deposit or cleaning fee for bringing in dogs, and have no size or weight restrictions, nor a limit on the number of pets allowed. Our concierge keeps a list of pet-friendly restaurants, parks and groomers as well.

Guests receive complimentary access to Wag! Premium, meaning they receive 10% off of services, no booking fees, and round-the-clock access to licensed veterinary professionals. If a walk is arranged, travelers can leave a key at the front desk to be handed over to the dog walker upon their arrival.

AM: In addition to complimentary Wi-Fi, you keep guests connected with access to Press Reader (which Athleisure Mag is on this platform), are there other digital amenities that you offer?

KHE: Press Reader provides access to a vast library of local, regional and national newspapers and magazines, allowing guests to keep up with the news during their stay. Each guestroom also includes a Crave tablet that guests can use to set wake up calls, request housekeeping items, get information about local attractions, use as a TV control and channel guide and more. All TVs include Chromecast, allowing guests to stream from their personal devices.

AM: Tell us about the Kimpton Library.

KHE: The Kimpton Library allows guests to borrow from a curated collection of books on property, so they can pack light and still enjoy some of the most popular literary titles.

AM: For those that may be getting in a bit of work whether they’re there for business or simply need to do a few things, what is available at your business center?

KHE: We do not have a formal business center, but our team is happy to assist with small printing requests. Our concierge can also guide guests to nearby storefronts and libraries with extensive offerings.

AM: Tell us about the Public Bikes that are available.

KHE: Our PUBLIC bikes are custom-made. Guests are invited to take them on a spin at leisure and can use our Manhattan Waterfront Greenway map as a guide.

AM: NYC is always great to visit regardless of the time of year; however, the summer is always a lot of fun. What packages are you offering for those that are looking to book?

KHE: This month we are bringing the fictional world to life with a new Dream Blades offering. Taking inspiration from retro neon sportswear and summers in Malibu, we are launching a limited-time complimentary roller blade lending program for hotel guests looking for a fun outdoor activity. Hotel guests will be gifted neon retro skating accessories, including candy-colored sun visors, sweatbands and fanny packs, as well as the option to rent rollerblades.

We also have our Celebrate Summer offer, allowing travelers to make the most of their time to the city by enjoying a picnic in the park or taking surf lessons at one of the city’s beaches.

AM: For residents who are looking to enjoy a staycation, why should they book at Eventi?

KHE: So often, New Yorkers forget to be tourists in their own city. Kimpton Hotel Eventi is located in a central spot allowing guests to take in some of the city’s most popular attractions, whether they’re visiting for the first time or the twentieth. Our rooms also offer a peaceful escape above the hustle and bustle of Manhattan, making it a great spot to stay in the city while getting spot to stay in the city while getting out of a mundane routine.

AM: The hotel’s location is in the heart of several neighborhoods that are a must visit!

Although the hotel is great for those that may really want to stay in, there are a number of things to do outside of it!

For the solo traveler: where should they grab a bite for people watching, where should they shop, and what's an attraction/gallery/park they they should visit?

KHE: L’Amico on-property is the perfect place for a solo traveler to sit at the bar and people watch the world around them. We are centrally located, close to the shops in Chelsea, Flatiron District, and Herald Square areas. We are minutes away from Broadway and the theater district - perfect for a solo traveler to take in a show.

AM: Our shoot focuses on our models enjoying a getaway so for those booking their girl’s trips whether a staycation or traveling to the city: where should they go out for brunch, where should they go for a spa session, and where should they go for a bit of nightlife?

KHE: La Pecora Bianca and Oscar Wilde offer great brunches nearby. We are located near Juvenex Spa, a day spa on West 32nd known for their Korean-style Salt Glow Scrub. The Vine has a great wine and cocktail list for guests.

AM: For the business traveler who will be with a group of their colleagues: where should they go for a drink to decompress after a day of sessions, what’s a great spot for sightseeing and to take in the city, and what’s a great place for a group exercise?

KHE: The Vine’s cocktails are expertly curated and perfect to decompress after a long day. We’re in the heart of Manhattan, blocks from the Empire State Building, Chelsea Market, The High Line, Times Square and more. All are great for sightseers. We are located minutes away from a variety of boutique fitness studios from yoga to boxing, and more.

AM: For those that are booking Sales Meetings, conferences, editor events, etc. Why is Eventi a great place to host this?

KHE: Our meeting spaces are spacious and clean, and meeting attendees get all of the perks of our central location: great for those living in the city or anyone visiting for the day or overnight. These spaces are also filled with natural light, fitted with large screens, and our catering offerings are restaurant quality courtesy of Laurent Tourondel. Our caring staff, many of whom have been with the hotel for years, take wonderful care of our meetings guests.

AM: Are there events that Eventi participates in such as Pride, Summer Solstice, or NYC specific initiatives to support the community/neighborhood?

KHE: We just hosted a special Pride wine hour in collaboration with Absolut, benefiting the Trevor Project. The hotel often leans into major events to tie the guest experience into major happenings in the city.

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