FOOD NETWORK NYCWFF 2025

For a 3rd year, we’re covering the Food Network NYC Wine Food Festival presented by Invesco QQQ. This year’s culinary event took place at The Seaport featuring tastings, dinners, and education from Oct 15th - Oct 19th. As we have done in the past years of coverage, we cover the events, interview those who hosted events as well as culinary participants, and adjacent activities, restaurants and our partnering hotel that hosted us this year to add in the perfect Staycation to bring it all together. Each season, the coverage gets larger and we know that you’ll enjoy getting a bird’s eye view on what takes place as you begin to think about planning for next year’s event!

On the first day of the NYCWFF we made our way downtown to The Wall Street Hotel, which is where the culinary talent stays due to its proximity to The Seaport. We picked up our press passes and tickets so that we could attend all of the events we were scheduled for as our first was later on that night.

We then navigated to the CODA Williamsburg Hotel who hosted us for 5 nights. Make sure to read the in depth interview that we had with this hotel following our NYCWFF interviews and coverage.

A TASTE OF THE TIN BUILDING: A PARTY HOSTED BY JEAN-GEORGES VONGERICHTEN + GREGORY GOURDET

The Tin Building is a Food Hall that we have always enjoyed attending a number of editor events as well as to swing by when we are downtown. On this night, A Taste of the Tin Building: A Party Hosted by Jean-Georges Vongrenichten + Gregory Gourdet took place on both floors for an epic night of bites and sips.

Our first interview was with one of the night’s hosts, 3X James Beard Award Winning Chef Gregory Gourdet who is known for Kann in Portland, Oregon as well as being the Culinary Director of Printemps New York which has 5 dining options including: Maison Passrelle (fine dining), Cafe Jalu (all-day cafe), Salon Vert (raw bar), Red Room Bar (cocktail lounge), and Champagne Bar (a bar). We were first introduced to him on BRAVO’s Top Chef: Boston S12 where he was a runner up and Top Chef: All-Stars LA S17 where he was a finalist. You can also see him during various episodes with Top Chef: Dish with Kish.

ATHLEISURE MAG: We have enjoyed seeing you since you first appeared on Top Chef and have loved your storytelling around food and how you shared yourself with us, so it is an honor to meet to you!

CHEF GREGORY GOURDET: Thank you! It’s so nice to meet you too!

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

CHEF GG: I was cooking for myself for the first time to feed myself in college! I went to college in Montana. It was, like the first time I had to feed myself!

AM: Right.

CHEF GG: I just kind of like had a knack for it I think. My friends told me I was good at it. I would do a lot of potlucks and dinner parties, and it was just like, really, really fun, and I had really been struggling with finding what I really wanted to do in college anyway. I mean, back then, I didn’t even know where culinary school was. So, my first job was washing dishes and the chef suggested that I should go to culinary school and I literally went there! This was in 1990’s before any Food Network or what we knew like what a chef was.

AM: Exactly!

What led you to say that you wanted to do Top Chef? I mean, that is such a competition.

CHEF GG: Yeah, I mean, honestly, I’ve had friends who’ve been on Top Chef since S1. Actually, very funny, my friend, Lee Anne Wong (Top Chef: San Francisco S1, Top Chef: Colorado S15, Top Chef: All-Stars LA S17), was on S1. She worked at 66, which was a restaurant that was owned by Jean-Georges which is where I worked at! So this is a very full circle moment! I always grew up with Top Chef. I grew up as someone who was in my career and Top Chef was always an option, and I actually auditioned twice and finally by the third time, I got cast.

AM: I mean, your season was amazing. I love how you brought your point of view with the food. Why was it so important to present Haitian cuisine?

CHEF GG: Yeah, I mean, I think the thing about Top Chef, and what makes you really good at it, is when you know your food, you know? I think a lot of us, we worked in whatever space, fine dining, and it’s a different culture, and we’re just trying to learn. For so long, French fine dining was really the foundation of so much!

AM: Absolutely.

CHEF GG: You know, it’s like, when you’re on that show and you’re asked to push yourself – you’re trying to find out who you are.

AM: Right.

CHEF GG: As a chef, the best way to express yourself is through your food. So you start to find out what your food is, and you know you, you’re triggered on memory and taste, and things that you’re comfortable cooking.

AM: We’re here tonight, at the Food Network NYCWFF. Why did you want to be part part of this?

CHEF GG: Well, JG asked me.

AM: I mean, say no more!

CHEF GG: He’s my mentor and I’ll do anything for him.

AM: Exactly!

CHEF GG: I worked for him for a really long time for the formative years of my career! We’re still extremely close. He still influences a lot of my cooking, from seasonality to using lux ingredients, to him introducing me to so many spices! I consider myself a global chef today, and it’s a lot of the things that he taught me when I was a young cook.

AM: Thank you Chef for taking the time! We have been a fan for years and we always love seeing when you and Chef Kristen Kish (Top Chef: Seattle S10 winner, Top Chef: Wisconsin + Milwaukee S21 Host, Top Chef: Destination Canada S22 Host, and upcoming Top Chef: Charlotte, North + Greenville, South Carolina S23 Host, Athleisure Mag MAR ISSUE #99 2024 cover star) are together!

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ASIAN NIGHT MARKET HOSTED BY PADMA LAKSHMI + JEAN-GEORGES VONGERICHTEN | CHEF JEAN-GEOGES VONGERICHTEN

For our 2nd night, we made our way to the Asian Night Market Hosted by Padma Lakshmi + Jean-Georges Vongerichten at The Seaport for Asian street food, as well as to interview Chef JG himself, who was also the host for this event. We have had the pleasure of eating at a number of JG restaurants over the years including Spice Market which was a place we enjoyed everytime we were in the Meat Packing District, abc Kitchen, abcV, and more. After all of the many meals we have had there, we were excited to talk with him about how he got into the industry, his restaurants and why he enjoys being part of the NYCWFF.

ATHLEISURE MAG: It’s such a pleasure to chat with you as there is so much going on! We have been fans of your restaurants for years.

When did you realize you wanted to be a chef?

CHEF JEAN GEORGES VONGERICHTEN: Oh, my God, before you were born! It was in 1973, I was 16 years old. I was terrible in school - almost a dropout – I felt bad! I was bad in school, but my parents took me to a 3-Michelin star restaurant for my 16th birthday. It was just my parents and I, we never went to restaurants. At that time it was too big for kids, it was a time where people still had their grandparents and uncles living under one roof! It was 3 generations living under one roof, that doesn’t really exist anymore!

AM: Right –

CHEF JGV: So, they took me to the restaurant. I couldn’t believe how people were out there eating at this restaurant! For me, you ate at home, the pot was on the table, and you serve yourself! Seeing everything that I saw at that restaurant changed me and I enjoyed everything! When we finished our meal, the chef came to our table and he asked how everything was and my parents let him know that if he needed anything, whether it was to wash dishes or to peel potatoes, I was his man because they saw that I had shown an interest in this.

AM: Wow!

CHEF JGV: The chef let us know that they were in fact looking for an apprentice. So that’s how I started and I never washed dishes! I started in pastries and you had to weigh everything so I started in pastries for 6 months and then I continued on with my apprenticeship, but that day, I tell you, my eyes lit up at that meal!

AM: You knew it was for you!

CHEF JGV: I knew that this was delicious and it was everything that I was looking for. Everything you touched just made you feel it and I knew I could do it! I found my calling!

AM: Did you ever think that you would have the portfolio of restaurants that you have now?

CHEF JGV: Oh no! For me at that time, it was about getting out of the house, having a job, and being able to start my life and that was it!

AM: We have enjoyed eating at a number of your restaurants as it is always an experience! What do you look for when it comes to opening another restaurant – do you have a series of criteria that you’re looking for?

CHEF JGV: I mean, here in the city, I want to cover every zip code!

AM: Ok, fair, there are a few you have yet to tackle!

CHEF JGV: When I opened my first restaurant in 1991, JoJo, it’s on 64th and Lexington and it still exists. I love cooking for the neighborhood and tourists that are passing by and it’s in a Brownstone and it’s so cute! This was before social media and cell phones. People heard about it via word of mouth and they came, this was in ’91. So having people come and talking about it was great!

Then I opened Vong, then there was Jean-Georges, and then The Mercer Kitchen which is downtown and so on and so forth. I love downtown, I live in the West Village.

Then internationally, I like to go to a city where I’m going to see something so that means – Tokyo, going to Shanghai, going to Singapore, Paris, London, Marrakech – you always see something new! I have 16 restaurants across the world.

AM: That is amazing and it’s definitely a flex!

CHEF JGV: Oh yeah, I could go to Marrakech and come back with 2 new ideas. Traveling for me is –

AM: Your inspiration board!

CHEF JGV: Oh yes and NY is my inspiration as well! We have so many people from everywhere here! We have the best Italian, the best Asian, the best Chinese, the best Jamaican –

AM: You literally can just keep going down the street and there is something!

CHEF JGV: Oh yeah, Indian, Greek, - there is everything. So living in NY, you’re definitely at home because you’re all around the world in one place and NY is a world of it’s own and it’s like a country of it’s own – no?

AM: Basically!

We had the pleasure of being here last night for the first night of NYCWFF’s A Taste of the Tin Building: A Party Hosted by you and Chef Gregory Gourdet which was just amazing. It was just insane!

CHEF JGV: It was crazy, no?

AM: Without a doubt! I kept seeing you like run by, and I was like, “there’s Chef.”

CHEF JGV: Oh yeah! I did my 25,000 steps.

AM: I would think so!

Why did you want to be a part of the food festival?

CHEF JGV: I mean, I have known Lee Schrager for a long time. We have been participating in the SOBEWFF in Miami for a long time – 15 years.

AM: Yup.

CHEF JGV: We’ll do a dinner usually every year for NY so it could be at Jean-Georges, but we always do 1 or 2 of our restaurants for it. This time, Lee was begging to use The Seaport, because everything started down here.

AM: Absolutely!

CHEF JGV: The Fulton Fish Market was here and this was the city’s first working port. (Editor’s Note: The Seaport was New York’s first working port and by the 19th century, it was the busiest in the nation. The Tin Building by Jean-Georges the culinary heart of the Seaport is the former site of the original Fulton Fish Market which opened in 1822, which operated as the city’s seafood center for nearly 2 centuries. In 2005 The Fulton Fish Market moved to its current location in Hunts Point, the Bronx. New York City was once the oyster capital of the world, with the Seaport’s Fulton Fish Market as the central hub for what New Yorkers considered a staple food in their diet.) So I convinced my partners that we should do this here and they said yes!

AM: That’s amazing!

CHEF JGV: I mean, it’s a little boost as well. When we opened here 5 years ago, it was during the pandemic and everyone was escaping the city. Now that are people are back now and we’re all exploring, it was the perfect match to do this!

Doing our event yesterday with Gregory Gourdet was so much fun!

AM: We interviewed him yesterday, we love him as we do you!

CHEF JGV: He is a protégé of mine. We have been friends for awhile and he is such a delight! I am always very proud of him!

AM: I appreciate you taking the time as your restaurants have always been such an experience visually as well as from a culinary standpoint. We enjoyed last night’s event and are so excited for tonight’s Asian Night Market that you are co-hosting with Padma Lakshmi (BRAVO’s Top Chef Host S2 – S20, Hulu’s Taste the Nation with Padma Lakshmi, CBS’ America’s Culinary Cup).

CHEF JGV: Oh yeah, the street foods are going to be so good tonight! It’s a little cold!

AM: It’s a little chilly!

CHEF JGV: I just told my assistant that I need to have my sweater! I can’t walk around like this! My son is also cooking tonight too, you should check him out as well (Editor’s Note: Chef JG’s son, Cédric Vongerichten is the Executive Chef and Owner of Wayan (NYC, Aspen, and Hamptons), Co-Owner of Ma•dé, Maritime at Jeddah Editon Hotel, and Executive Chef/Co-Owner along with his father at Perry St.). Say hi to my son when you see him!

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GRAND TASTING: DAYTIME EDITION HOSTED BY SOFIA AND MANOLO VERGARA

Saturday morning’s Grand Tasting: Daytime Edition Hosted by Sofia and Manolo Vergara allowed us to enjoy an array of dishes via a Walking Tasting. It was a great way to see culinary demonstrations, a number of chefs on our favorite TV shows, and tasting incredible bites and sips throughout the day. We even heard hear from Sofia Vergara and her son Manolo who shared their empanada company, TOMA.

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BULLEIT + SEAN EVENS HOST OF PRIVATE TAKEOVER @ OLD MATES PUB

As soon as we left the NYCWFF Grand Tasting, we went around the corner to Old Mates Pub, which is an Aussie bar that is a cool vibe, to enjoy catching your favorite games. We were guests of Bulleit Frontier Whiskey, which was hosted by Sean Evans of Hot Ones. In partnership with the whiskey brand, he launched a new content series One More Round in collaboration with First We Feast. The series focuses on celebrating the moments when ideas move from napkin sketches to real action. He chats with WNBA legend Breanna Stewart, Black Thought of The Roots, and Lionel Boyce (Project Hail Mary, Shell, The Jellies) of The Bear.

Throughout the event, DJ BYNX made sure that the vibes were in full swing as we enjoyed Bulleit cocktails and an array of bites in a cool downstairs lounge aesthetic.

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GRAND TASTING: AFTER DARK – THE STEAKHOUSE VIP SESSION PRESENTED BY OLD FORESTER

We made our way back across the street after the Bulleit event to go to the Grand Tasting: After Dark The Steakhouse VIP Session Presented by Old Forester that took place at Carne Mare, a phenomenal steakhouse. At this event, 4 steakhouses showcased bites as well as classic cocktails that used Old Forester. We enjoyed Carne Mare, Cote Korean Steakhouse, La Boite, and Hawksmoor. It was great to enjoy these bites at the restaurant and to take a break from the festivities taking place outside for the larger Grand Tasting: After Dark.

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GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON

After the Steakhouse VIP Session, we went back to the Grand Tasting: After Dark presented by Montchevre Goat Cheese Hosted by Chef Bobby Flay + Chef Brooke Williamson for late night eats. We even swung by the stage on the promenade to hear how Lee Schrager got Chef Bobby Flay and Chef Brooke Williamson to host this particular event. An added surprise was to see the 2 dance the night away under the stars which you can see here.

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GRAND TASTING: AFTER DARK HOSTED BY CHEF BOBBY FLAY + CHEF BROOKE WILLIAMSON | JEFF MAURO

We caught up with the Sandwich King, Jeff Mauro right before he did a demo that night with his fellow co-star of The Kitchen, Chef Geoffrey Zakarian. We wanted to hear about how his passion for food and why he loves being part of this festival!

ATHLEISURE MAG: When did you first fall in love with food?

JEFF MAURO: Jumping right into it! Growing up in a giant Italian-American Family, food is everything to us. Seeing the power of food from a young age where, if you were that just, you know, sweeter to your grandma or your aunts, your mom - tug on their apron, oh so gently - they will give you a little morsel while they’re cooking, right? I was, like, oh my God, this is everything! When we had family parties, graduations, funerals, birthdays - all that stuff I was in it for the food. So, I saw how food is so transformative from a young age just because of the the matriarchs in my family!

AM: Wow!

What was the first bite that you felt that you fell in love with?

JM: My grandma used to make this, like, just homemade pizza, right? She caught it with scissors and it was like so undercooked and gooey that I couldn’t get enough of it, right? It was just like homemade dough, and a little bit of cheese and a little thin. She has this old white stove, and I remember these big steel scissors and just the noise of her snipping, the pizza was like a call to action for me, and you take that bite and that was it!

AM: What do you love about being at the food festival? I mean, it’s always such a fun time and so many people to see in the community.

JM: It’s all my friends you know? We’re a tight-knit group. There’s only you know a couple dozen of us if that, and this is when we all get to hang out. We’re not running around crazy on the TV set or competing, or, you know, this is like, we see each other in the lobby at the hotel. We get drinks, there’s Chef Arrón Sánchez sitting there and you know, you’re in the lobby with the Brothers Voltaggio (Michael and Bryan), as I call them. They’re sitting there having a drink at the hotel lobby and then you come here and I’m with Chef Geoffrey Zakarian and it’s a little yearly reunion every time we do these things!

AM: I love that.

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FOODIECON

On the last day of the NYCWFF, we made our way to Foodiecon which is the educational portion of this event. Guests were able to hear from culinary personalities, chefs, and content creators to find out about their business and how they go about doing it. In addition, there were additional bites, sips, and settings that allowed for people to create content for their social platforms to make their own.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA

The final event of the NYCWFF was Sunday Supper presented by Peroni Hosted by The Pasta Queen Nadia Caterina Munno + Lil Mo Mozzarella which allowed us to enjoy a number of our favorite Italian dishes and beverages! It was a great vibe and closing to a successful food festival series.

SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF KAREN AKUNOWICZ

Our final interview took place with James Beard Award winner for 2018 Best Chef (her restaurant Fox & the Knife debuted in 2020 and in that year, it was a finalist for Best New Restaurant in America) Chef Karen Akunowicz which was another Top Chef favorite of ours! We wanted to take a few moments with her even though her booth was hopping to find out what she loves about being a chef and why she participated in this year’s festival.

ATHLEISURE MAG: It’s so great to meet you! We have been fans of yours since we first saw you on Top Chef: California S13 where you were a finalist and again Top Chef All-Stars L.A S17.

CHEF KAREN AKUNOWICZ: I appreciate that, thank you so much!

AM: Of course!

So what was the first bite of food that you ate that made you fall in love food?

CHEF KA: Oh my gosh!

AM: I know, it’s a tough question!

CHEF KA: What made me fall in love with food? My mom’s chicken cutlets. That was my birthday dish every year. I still ask her to make them when she comes to my house. I make them for my daughter, the exact same way that she made them. I don’t chef them up.

AM: Wow.

CHEF KA: It’s like 4C Italian Bread Crumbs. I make them exactly the way that she did, and there’s something in that for me that resonates so much!

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

CHEF KA: I realized I wanted to be a chef - I worked in restaurants since I was 17 years old, and I would say that I have done every job there is to do. I worked in FOH for a very long time. I was a barista, I was a server, I was a waitress in a diner, I was a general manager before I ever started cooking. I was applying to get my Master’s degree in Social Work.

AM: Okay!

CHEF KA: While that was going on, I noticed that I never talked about what I was going to do with that, but I would always say, “someday if I own my own restaurant.”

AM: Right.

CHEF KA: That’s what prompted me to go to culinary school. I think for me, you know, that was like a turning point. I said, okay, if I’m gonna do this, I want to have the foundation, the understanding, and I didn’t know if I would continue to cook or not.

AM: Yup.

CHEF KA: But it stuck.

AM: As a fellow Virgo, we like to have all our details!

CHEF KA: Oh yeah, all of our ducks in a row! And also, you know, that, like, I always was aware that, like, I wouldn’t be given many opportunities to fail.

AM: Well, there’s also that part.

CHEF KA: So I had to succeed.

AM: Yup.

CHEF KA: Because I would never be given a second chance and I’m sure, you know, that as well even more than I do.

AM: 100%.

The business of being a chef has gained nuances and layer. It seems like being a chef is amazing, but then adding in TV – shows like Top Chef, social etc. How has that been beneficial to your career?

CHEF KA: It’s beneficial to the restaurants. TV has definitely given that breadth and reach that nobody else has. The thing about it for me is also that it keeps different parts of my brain going. So it energizes me and it inspires me in ways that keep me motivated in different ways in my career, in restaurants, and it also brings new life and ideas to that as well. I think that I’m somebody who I used to say, I really like to be busy. It’s not that I like to be busy, but I like to be inspired and motivated. I like all different sides of my brain to work. I write cookbooks because it works a different part of my brain, even though the entire time I’m writing I’m like, “writing a cookbook is so hard!” It makes your brain work in different ways and it makes everything work better. So I’m so lucky to have these creative outlets in my career.

AM: So you’re here at the Food Network NYCWFF today. Why are you a part of it as we love covering it!

CHEF KA: For me, New York has always been the epicenter of the world, truly. I’m from New Jersey originally, so my dad worked in the city forever, so this is really, you know, it’s the room where it happens, right?

AM: It’s happening.

CHEF KA: It’s always an honor for me to be back. I’m also deeply inspired by what the festival is able to contribute to different organizations there working with the James Beard Foundation specifically to continue programs like, WEL – Women’s Entrepreneurship Leadership. It’s so important. So anything I can do to continue and forward those things is really valuable to me. There’s the stuff that we have to do and then there’s the stuff we get to do.

AM: Exactly!

CHEF KA: The NYCWFF is something that I get to do!

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SUNDAY SUPPER PRESENTED BY PERONI HOSTED BY THE PASTA QUEEN NADIA CATERINA MUNNO + LIL MO MOZZARELLA | CHEF MATTHEW CUTOLO

While we were at Sunday Supper, we talked with Chef Matthew Cutolo who is the chef at Gargiulo’s to talk about the storied Italian restaurant that has been around for over a 100 years and is a staple in Coney Island. We talked about the restaurant, his love of chefing and why they participated in this year’s festival.

ATHLEISURE MAG: What was the first dish that made you fall in love with food?

CHEF MATTHEW CUTOLO: Without a doubt, pizza. It’s the first thing I ever learned to make with my grandfather. We have two brick ovens that were imported from Naples in the 1970s, and we spent our summers making brick oven pizzas together. There are photos of me at just two years old, standing on a kitchen stool with my hands in the dough. It wasn’t just about the food, it was about the time spent with him. Those moments in the kitchen are some of my most cherished memories and really where my love for cooking began.

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

CHEF MC: My grandfather instilled my love for food at a young age, but I actually went to school for accounting and finance. About halfway through, after a conversation with my Uncle Louie, I realized I couldn’t picture myself sitting behind a desk for the rest of my life. My uncle pretty much said, “are you coming to work when you’re done?” For me it was an easy decision.

From there, I learned from each of my four uncles and aunt, the owners of Gargiulo’s, which gave me a great foundation in every part of the business. But I was always drawn to the kitchen. I learned so much from my cousin Mike the Bake and my Uncle Mike, the head chef. That’s where I truly found my place, and the rest is history.

AM: You’re the chef at the historic Gargiulo’s, which has been around since 1907 in Coney Island! Tell us about this restaurant.

CHEF MC: Gargiulo’s first opened in 1907, founded by the Gargiulo family, and my family purchased it in 1965. Today, my aunt and uncles own the restaurant, and I’m proud to represent the third generation continuing the tradition.Coney Island has changed a lot over the years, but Gargiulo’s has remained a constant. In 1977, we earned 3 stars from The New York Times, which was unheard of for a restaurant outside Manhattan. In the restaurant outside Manhattan. In the early 1980s. we added the catering hall where countless families have celebrated special occasions. We’re a white-tablecloth, tuxedo-clad, fine dining Italian restaurant serving classic Neapolitan cuisine with recipes passed down through generations. Our goal is to make every guest feel welcomed, like they’re sitting at their nonna’s table.

AM: We had the pleasure of trying your dish at Sunday Supper to close out this season’s NYCWFF. Why did you and your restaurant want to be part of this event?

CHEF MC: It’s the best food festival! The energy, the people, the chefs, it’s an incredible experience every year. I love connecting with so many talented chefs, personalities, guests, and brands, whether it’s catching up with old friends or making new ones and always having a laugh. This was my third year at the festival, and it’s something I look forward to every year.

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PHOTOGRAPHY CREDITS | Paul Farkas

During the Food Network NYCWFF our hosts for the 5 days of coverage of this culinary festival was at CODA Williamsburg Hotel. We loved the fact that we could enjoy this staycation, take in the neighborhood and still pop in and out of the city to head to The Seaport to enjoy sips and bites from phenomenal chefs.

We sat down with the hotel’s Interim General Manager, Alberto Hinojosa who talked with us about this poperty whether you’re staying for a vacation, staycation, business travel, or your simply in the neighborhood. He shares features of this hotel from common areas, amenities, their restaurant, and CODA Beach Club!

ATHLEISURE MAG: When did CODA open, and what can you tell us about the hotel in terms of occupancy and its proximity to areas nearby?

ALBERTO HINOJOS: Coda opened its doors in 2023 and is centrally located in Williamsburg, just steps from Greenpoint. The hotel sits in one of the best spots in Brooklyn — easy to reach both Manhattan and local favorites around the neighborhood.

AM: Tell us about the common areas that guests have access to.

AH: Guests have access to our co-working space, a 24-hour fitness center, and our rooftop bar and restaurant serving breakfast, lunch, and dinner. Each space was designed to feel relaxed and welcoming — you can work, unwind, or socialize all in one place.

AM: You also have a restaurant that is part of the hotel, Meili – what can you tell us about that?

AH: Meili is a Sichuan Chinese restaurant led by Michelin-rated Chef Peter He. Williamsburg has a few Sichuan options, but this is the best one.

AM: We were on your rooftop during Bar Convent Brooklyn – tell us about Meili Rooftop.

AH: The rooftop is open daily except Mondays, with a happy hour from 6–8 PM.

AM: Although we’re no longer in the summer season, you also have a pool. Tell us about this amenity, and for those who are not guests, do you have pool passes that people can buy to enjoy CODA Beach Club?

AH: The Beach Club will reopen in May 2026 and run through September. It’s open daily to hotel guests, and non-guests can purchase advance day passes directly from the hotel. The Beach Club is adult-only, though next season we’ll introduce limited extended family swim hours as well.

AM: For guests staying at the hotel, tell us about the kinds of rooms available as well as the amenities that are offered in them.

AH: We offer a full range of rooms — Standard Queen (240 sq ft), Standard King (250 sq ft), Deluxe King (295 sq ft), King Suites (490 sq ft), and our Penthouse at 1,500 sq ft. All rooms include DS & Durga bath products, Kassatex bedding and towels, custom furniture from House of CODA and minifridges/coffee makers upon request.

AM: Tell us about the House of CODA.

AH: House of CODA is a California-based furniture designer that’s been around for over 30 years. They specialize in made-to-order pieces, and every room and public area at the hotel features their work. It gives the property a really cohesive, custom feel.

AM: What can you tell us about the neighborhood, and what are 3 things that we should do, check out, or eat?

AH: Williamsburg should definitely be your second stop after Manhattan. It has everything the city offers but with more of a local, community vibe and a slower pace. My go-to spots: Café Collette on Berry for breakfast or lunch, Amber Steakhouse in Greenpoint for dinner, and Peter Pan Donuts for a great flagel. For nightlife, Superior Ingredients is just a block away and always has top DJs.

AM: What makes CODA Hotel Williamsburg a great option for guests?

AH: The human connection we offer. Our team genuinely enjoys making a difference and creating great experiences for our guests. The reviews speak for themselves — people can feel that authenticity.

AM: Is there anything we should know about as we look ahead to spring or summer?

AH: We’re planning several activations for the 2026 Beach Club season and will be launching the Coda Creatives Speaker Series in Q2. The series will bring together NYC locals and creatives to share their stories and inspire the community.

IG @coda.hotels

PHOTOGRAPHY COURTESY | PG 42 - 47 Coda Williamsburg

Of course, we had an epic time at the Food Network NYCWFF and ate so many bites from our favorite restaurants and chefs! With 5 days of coverage, we found ourselves with a day off and made our way to INDN to enjoy Indian cuisine and phenomenal cocktails. The vibe of this midtown restaurant, the attention to detail, and of course the sweet and savory options are definitely going to live in our tastebuds until we come back again. We had the pleasure of meeting Owner and Beverage Dir. Simran Bakshi to talk more about this restaurant!

ATHLEISURE MAG: Before we delve into INDN, tell us about the Co-Founders of INDN in terms of their backgrounds and how they came to the culinary industry.

SIMRAN BAKSHI: I’ve been in hospitality for over a decade, building restaurants from the ground up. My focus has always been on creating concepts that balance originality with operational excellence — designing guest journeys, developing menus that tell a story, and ensuring every sensory detail aligns with the vision.

Kanika Vij Bakshi is the creative force behind our design and brand aesthetic. She translates emotion into space — from lighting and scent to flow and materials — shaping how the guest feels from the moment they walk in.

Vicky Vij, Kanika’s father, is one of the pioneers of Indian dining in NYC, best known for founding Bukhara Grill. His decades of experience anchor INDN in real hospitality wisdom.

Together, we represent three generations of Indian dining — tradition, creativity, and strategy — coming together to redefine how Indian cuisine is experienced in New York.

AM: What is the concept of INDN kitchen, and why did you want to open this restaurant?

SB: We wanted to create something New York hadn’t seen yet — a cocktail-driven Indian restaurant where food is designed to pair with drinks, not the other way around. INDN focuses on North Indian flavours presented through a small-plates format.

Most Indian restaurants in the city are built around full meals and family-style dining. We saw the opportunity to present Indian food in a more social, bar-forward setting — bold, fun, and unapologetically Indian, but elevated for a modern audience.

The goal was simple: drinks first, food second — but both world-class.

AM: Tell us about the interior design and what diners can expect from an aesthetic standpoint.

SB: The space is intentionally minimal but expressive — a reflection of Kanika’s design philosophy. We focused on warm lighting, tactile textures, and a layout that draws people toward the bar.

There are no stereotypical “Indian theme” elements. Instead, it’s a New York bar with an Indian soul — subtle details, natural materials, and curated playlists that evolve through the night.

We wanted INDN to feel like an adult playground — refined, energetic, and distinctly ours. The kind of place where you can grab a cocktail, share plates, and stay late.

AM: We truly enjoyed our meal and love how the cocktails, as well as the dishes, are a delicate balancing act! Tell us about the approach you took to the menu.

SB: The entire menu is structured around balance — between spice, acid, and richness; between boldness and restraint.

We start with cocktails, not the kitchen. Every drink informs the food — the spice profiles, the acidity, the texture of each dish.We keep our flavours authentic to India, but our presentation and pairings are contemporary. No fusion. No gimmicks. Just honest flavours built with modern precision.

Every dish is meant to be shared — not to fill you up, but to keep you engaged through your drinks and conversation.

AM: As a small-plates approach, only dinner and brunch on Sundays is offered here. Do you envision adding lunch to the offerings?

SB: Not for now. Our rhythm works best in the evenings — the space, lighting, and energy are built around that. Sunday brunch already offers a different mood with Chai Nashta, so we’re happy with that balance.

That said, we’ll always adapt to guest demand. If the right moment comes, we’ll explore lunch in the future.

AM: We love the bar — it has an opulent vibe while being approachable. For those who opt to be there, is there a special menu?

SB: The bar is the heartbeat of INDN. While there isn’t a separate “bar-only” menu, the experience is different when you sit there.

Guests at the bar get first access to new cocktails, quick-fire small plates, and one-on-one interaction with the bartenders. It’s designed for spontaneity — grab a drink, share a few plates, meet people.

That’s the spirit of INDN — it’s social, not scripted.

AM: Focusing on dinner, what does Chakhna mean, and what are 3 dishes you suggest ordering from this portion?

SB: Chakhna means small, snackable plates traditionally eaten with alcohol in India — the kind of food meant to keep the conversation and drinks flowing.

Three must-try Chakhna dishes are:

Amritsari Fish – 10-spice battered fish fried crisp.

Keema Pao – Slow-cooked minced lamb served with buttered pao.

Paneer Tikka – Tandoor-charred paneer with mint marinade.

They represent the full flavour range — seafood, lamb, vegetarian — all bold, shareable, and built to pair perfectly with cocktails.

AM: What does Daru Ke Baad … Ya Saath mean, and what 3 items complement those small plates?

SB: The phrase translates to “after the drinks… or with them.” It’s our section of larger, heartier plates — for when you’re ready to transition from bar bites to a full meal.

Three dishes to try:

Yakhni Pulao – Aromatic mutton broth rice.

Traditional Butter Chicken – Charred chicken in creamy tomato gravy.

Pudina Lachha Parantha – Flaky mint-layered bread.

They complement the small plates beautifully and close out the savoury journey with warmth and comfort.

AM: To end our meal, what are 3 desserts that we should have in mind?

SB: Shahi Tukda – A rich bread pudding soaked in saffron milk.

Jalebi with Rabri – Crispy spirals with sweetened condensed milk.

Dessert of the Day – Our chefs rotate creative sweets based on the season.

They’re indulgent, nostalgic, and distinctly Indian — a perfect finale to an evening that started with spice and smoke.

AM: Tell us about your beverage program — the cocktails are incredible.

SB: Our cocktail program defines INDN. It’s what sets us apart.

We build drinks like dishes — layering spice, acidity, fat, and aromatics. The base spirits come alive with Indian ingredients like turmeric, fenugreek, saag, tamarind, and ghee, but without being kitschy or overpowering.

Every cocktail is built for depth and drinkability. Our team spent months clarifying, infusing, and balancing to make sure the end result feels familiar yet completely new.

This isn’t just “Indian-inspired mixology” — it’s culinary bartending rooted in Indian sensibility.

AM: What are 3 cocktails we should have in mind?

SB: Butterface – Mezcal, fenugreek, garam masala, and lemon.

Paneer Panic – Gin, cilantro, turmeric, and lime — inspired by saag paneer.

Pink City, Red Flags – Vodka, St-Germain, Bianco, and Indian tonic.

Each one is a playful nod to regional India — smoky, green, and floral — and designed to tell a story through flavour.

AM: As we look at brunch, what are 3 dishes perfect for the weekend?

SB: Pao Bhaji – Comfort food at its best; buttery, spicy, and soulful.

Samosa Chaat – Crunchy, tangy, and perfect with chai or a cocktail.

Stuffed Parantha Trio – Classic North Indian breakfast in refined form.

Our brunch is casual but still elevated — meant to feel nostalgic and social at the same time.

AM: What is Chai Nashta?

SB: Chai Nashta translates to tea and snacks — a cherished Indian ritual that bridges breakfast and lunch.

At INDN, it’s our take on the Sunday ritual: comfort food, shared over chai or cocktails, set to music that feels like a lazy weekend morning turned into a lively afternoon.

AM: What are 3 dishes within Chai Nashta we should consider?

SB: Poha – Flattened rice with curry leaves and peanuts.

Anda Curry with Parantha – Spiced egg curry with flaky layered bread.

Vada Pao – The Mumbai street-food staple: spicy potato fritter in a buttered bun.

It’s India’s brunch culture reimagined for New York.

AM: As someone who loves chai, tell us more about High Chai.

SB: High Chai is our elevated tea ritual — masala chai served with a spread of savoury and sweet nibbles like khari biscuits, cocktail samosas, and cookies.

It’s indulgent yet comforting — a pause in the day that celebrates India’s tea culture with the refinement of a New York bar.

AM: What are 3 brunch cocktails that we should have our eye on?

SB: Bloody Mary Marlo – Butter-washed vodka with curry leaf and mustard seed.

Espresso Martini – Mezcal, fennel, chili, and chocolate bitters.

Garibaldi – Campari, Japanese strawberry, vanilla, and orange.

They’re playful, layered, and refreshingly different — a reminder that brunch drinks don’t have to be predictable.

AM: From a seasonality perspective, will your menu reflect that?

SB: Always. We source fresh produce and adjust marinades, spices, and cooking styles to reflect the season.

In the fall and winter, expect deeper spice profiles and slow-cooked dishes; in spring and summer, fresher herbs, lighter curries, and brighter drinks.

It keeps the menu evolving and the team inspired.

AM: Are there any upcoming events for the Fall and holiday season?

SB: We’re introducing a holiday cocktail series — reimagining winter spices and Indian warmth through drinks.

There will also be special Chai Nashta takeovers during December weekends with festive sweets and DJ brunches.

We’ll close the year with a New Year’s Eve celebration that connects INDN upstairs with our lounge 16 Sola downstairs — two worlds, one night.

IG @indn.nyc

PHOTOGRAPHY COURTESY | INDN

Read the OCT ISSUE #118 of Athleisure Mag and see FOOD NETWORK NYCWFF 2025 in mag.

ATHLEISURE MAG #118 | CHEF JEAN-GEORGES VONGERICHTEN

In this month’s issue, our front and back cover story is with Chef Jean-Georges Vongerichten (front cover) and Chef Gregory Gourdet who both had various events during the Food Network NYC Wine Food Food Festival that took place at The Seaport this month. Our coverage focused on events that celebrated food, great sips, legendary chefs, and more! It also included our coverage of adjacent events we attended, a dinner we enjoyed at INDN, and our staycation at CODA Williamsburg Hotel.

This month, we have our interview with Megan Eugenio, sportsbroadcaster of Overtime. We talked about how she got into the industry, being a fan of an array of sports, her love for Tate McRae and more! We also did a fashion editorial photoshoot with her at Margaritaville Resort Times Square.

We sat down with super agent, Leigh Steinberg who many of know as the character that Jerry Maguire was based on. He has represented a number of top athletes across various leagues, and looking specifically at the NFL, he worked with Troy Aikman, Steve Young, and Patrick Mahomes II! He talks about his career, being a consultant for films/series that focus on sports, the agency he built, his comeback, the Leigh Steinberg Foundation, and his book that will be released after the Super Bowl. 

We also chat with Thomas Winstanley, who heads up the new edibles.com platform powered by Edible Brands, of Edible Arrangements fame. The platform has gummies and chews with the goal to destigmatize the hemp derived edibles space further and safely curate some of the best brands for those looking to be Healthy Not High. 

During this year's US Open, we attended the Lavazza Suite to watch Mixed Doubles, to meet the team, and to learn about launches around the brand. We sat down with Daniele Foti, VP of Marketing at Lavazza North America to talk about all of this and more in Espresso Time.  

The Victoria's Secret Fashion Show hit the runways again here in NYC. We sat down with Kirk Myers, founder of DOGPOUND, to talk about how he approaches training the Angels who are walking the show, how long he has been doing it, and tips that we an use to incorporate into our workouts, hydration, and recovery.

We caught up with Kay Sides, Founder of HATCh Showroom, as well as owner of R0AM, to talk about her career in the industry, her company, and her apparel and footwear line.

We recap the sights and sounds of this year's NY Comic Con which took place this month. We attended panels and press conferences for Apple+'s Slow Horses, Prime Video's Cross, and 2 of AMC's Anne Rice shows. 

We headed to NYC's Jack & Charlie's 118 which is known for their classic American fare, old New York feel, and phenomenal martinis! We sat down with Chef Ed Cotton to know more about the restaurant, their beverage program, and upcoming events in this month's The Art of the Snack.

This month's Athleisure List comes from a fun eatery in the East Village, Kebabishq and a wellness center, MiniCircle. 

Our 9LIST STORI3S shares sportsbroadcaster Megan Eugenio of Overtime for her must-haves in beauty, style, and fitness. Our 9LIST 9M3NU includes Chef Jean-Georges Vongerichten, Chef Gregory Gourdet, and Chef Chris Scott who shares what they love about the Fall, ingredients that they cook at this time, and what we should enjoy when we come in to dine with them.

Read the OCT ISSUE #118 of Athleisure Mag.

IN GOOD TASTE | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premiere of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!

ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!

What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?

CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!

AM: Yeah!

CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.

AM: Nice!

CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.

Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.

So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.

AM: I love that. Gail?

GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people.

I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.

AM: Wow that’s such a memory.

Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?

GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your career at that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!

AM: Gulp!

GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!

CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.

AM: Same!

CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.

Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!

GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!

AM: Absolutely.

GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.

CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.

AM: We can see that when you’re talking on the show.

CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.

GS: And we have never regretted one either!

CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.

AM: It’s more like running the tape.

GS: Yeah!

CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?

CHEF KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”

GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.

AM: Right.

GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.

CHEF TC: I had conversations with the producers and no other name came up!

AM: There you go! We were so happy when we heard that it was you!

CHEF KK: Me too, me too!

AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?

GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.

CHEF KK: There was a lot of custard!

GS: Oh yeah, frozen custard was obviously a highlight.

CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.

CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!

GS: I know where to go for dinner afterwards!

CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.

AM: Yeah.

CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.

GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

GS: Their culture is all MasterChef all of the time.

CHEF TC: And the Queen died.

GS: Then the queen died in the middle of our season.

AM: Yes, that’s right!

GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.

AM: Love that!

And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you were excited about or whatever you can share?

GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry

CHEF TC: That’s right.

GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.

CHEF TC: I think that this season, the chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

AM: Just looking at your face, we can see how you didn’t understand how that could happen.

CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.

CHEF KK: It means that the challenges were very good though.

CHEF TC: Yeah, yeah.

CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.

GS: And the same person wasn’t always on top.

CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!

AM: When I saw that, I was like yes! Because I’m from the Midwest originally – I’m from Indiana!

GS: Oh!

AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?

GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!

AM: Yes!

This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled – so what are the different twists that we can expect from this season?

CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.

AM: Oh wow!

CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.

AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.

GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –

CHEF TC: Mmm

GS: And we know that they do it beautifully in their own kitchens.

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.

CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!

CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!

GS: Yeah!

CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.

AM: Right!

CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.

AM: Love that!

We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?

CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.

GS: It ended up ok!

CHEF TC: I think you did alright!

CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.

GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.

CHEF TC: One of my favorite challenges was the Door County Fish Fry.

GS: Oh my God, wild!

CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.

GS: Or I can make it better!

CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.

AM: Oh wow!

CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.

GS: They definitely should have paid attention in math class that day!

CHEF TC: Yeah.

AM: What can you tell us if anything about the finale that we should be looking forward to?

GS: I don’t know what we can tell you about the finale – there is a finale!

AM: There you go! There’s going to be people there.

CHEF TC: There’s people there.

GS: It’s not in Wisconsin. Every year it’s always a little different.

AM: So Tom, you always say that shooting this show is like Summer Camp.

CHEF TC: Yeah!

AM: What do you mean by that?

CHEF TC: Well I didn’t go to Summer Camp, but if I had –

AM: Neither have I.

CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!

GS: There are a lot of campfires!

CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

CHEF KK: If there was a keyboard, I would be playing.

CHEF TC: We’re going to get you a little accordion!

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

CHEF TC: Absolutely, we’re going to get you one so you can play.

AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?

CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.

GS: Wow.

CHEF KK: Everyone loves it – it’s not politically drawn any which way.

AM: It’s just good sounds.

CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house – Van Morrison – so for me, I always like to listen to Van Morrison.

AM: Tom?

CHEF TC: God, It all depends on what I am in the mood for.

GS: Yeah.

CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.

We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.

AM: Gail?

GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.

AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?

GS: That’s a big 3 part question!

AM: We did this recently with Alton Brown and he got such a kick out of it!

So what do you love about the Spring when you are creating your dishes?

CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons – there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegetables!

CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!

GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!

AM: Very true!

What are 3 spices that you like cooking with?

CHEF KK: Ooo someone else take this first so I can think about this one!

GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!

AM: Right.

GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.

CHEF TC: I love sumac! I always forget about sumac.

GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.

CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!

GS: Oh me too!

CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds woo!

GS: Delicious!

CHEF TC: It’s the best!

CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.

GS: I love you for that answer!

CHEF KK: It’s so good!

GS: If I didn’t love you before, I love you now!

CHEF KK: It’s so good, so yes – Montreal Steak Seasoning.

GS: On everything? No matter what or just on meats?

CHEF KK: No, I do it on vegetables.

GS: Salty, smokey!

CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.

GS: I don’t know why it’s called Montreal Steak Seasoning.

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

CHEF TC: It’s like why is that rice that San Francisco treat?

GS: That’s a really good question! It’s a mystery of the universe!

AM: Ha!

The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?

CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.

There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.

There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.

Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.

Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.

AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?

GS: Oh wait, now I have to give you a whole day? That’s a lot of things!

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.

CHEF TC: You hate the Spanish Fry.

GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

GS: There’s a delicate balance, but for a scramble or an omelet, it really drives me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.

For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.

For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.

I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.

AM: That’s right!

GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!

IG @bravotopchef

@kristenlkish

@tomcolicchio

@gailsimmonseats

PHOTOGRAPHY COURTESY | FRONT COVER Stephanie Diani/Bravo | PG 16 - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/Bravo |

Read the MAR ISSUE #99 of Athleisure Mag and see IN GOOD TASTE | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.

AWARDS SEASON | PEOPLE'S CHOICE AWARDS WINNERS

The People's Choice Awards announced this year’s winners on NBC, E!, and Peacock. This awards show allowed fans to cast a vote for their favorites and celebrate the best in movies, TV, music and pop culture. The show will be hosted by Simu Liu (Shang-Chi and the Legend of the Ten Rings, Simulant, Barbie) who is a Movie Performance of The Year Nominee for his role in Barbie. Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.

MOVIES

THE MOVIE OF THE YEAR

Barbie
Fast X
Guardians of the Galaxy Vol. 3
Oppenheimer
Spider-Man: Across the Spider-Verse
TAYLOR SWIFT | THE ERAS TOUR FILM
The Little Mermaid
The Super Mario Bros. Movie

THE ACTION MOVIE OF THE YEAR

Ant-Man and the Wasp: Quantumania
Fast X
Guardians of the Galaxy Vol. 3
John Wick: Chapter 4
Mission: Impossible - Dead Reckoning Part One
The Hunger Games: The Ballad of Songbirds & Snakes
The Marvels
Transformers: Rise of the Beasts

THE COMEDY MOVIE OF THE YEAR

80 for Brady
Anyone but You
Are You There God? It's Me, Margaret.
Asteroid City
Barbie
Cocaine Bear
No Hard Feelings
Wonka

THE DRAMA MOVIE OF THE YEAR

Creed III
Five Nights at Freddy's
Killers of the Flower Moon
Leave the World Behind
M3GAN
Oppenheimer
Scream VI
The Color Purple

THE MALE MOVIE STAR OF THE YEAR

Cillian Murphy, Oppenheimer
Chris Pratt, Guardians of the Galaxy Vol. 3
Keanu Reeves, John Wick: Chapter 4
Leonardo DiCaprio, Killers of the Flower Moon
Michael B. Jordan, Creed III
Ryan Gosling, Barbie
Timothée Chalamet, Wonka
Tom Cruise, Mission: Impossible - Dead Reckoning Part One

THE FEMALE MOVIE STAR OF 2023

Florence Pugh, Oppenheimer
Halle Bailey, The Little Mermaid
Jenna Ortega, Scream VI
Jennifer Lawrence, No Hard Feelings
Julia Roberts, Leave the World Behind
Margot Robbie, Barbie
Rachel Zegler, The Hunger Games: The Ballad of Songbirds & Snakes
Viola Davis, The Hunger Games: The Ballad of Songbirds & Snakes

THE ACTION MOVIE STAR OF THE YEAR

Brie Larson, The Marvels
Chris Pratt, Guardians of the Galaxy Vol. 3
Gal Gadot, Heart of Stone
Jason Momoa, Aquaman and the Lost Kingdom
Keanu Reeves, John Wick: Chapter 4
Rachel Zegler, The Hunger Games: The Ballad of Songbirds & Snakes
Tom Cruise, Mission: Impossible - Dead Reckoning Part One
Viola Davis, The Hunger Games: The Ballad of Songbirds & Snakes

THE COMEDY MOVIE STAR OF THE YEAR

Adam Sandler, You Are So Not Invited to My Bat Mitzvah
Glen Powell, Anyone but You
Jennifer Lawrence, No Hard Feelings
Margot Robbie, Barbie
Ryan Gosling, Barbie
Scarlett Johansson, Asteroid City
Sydney Sweeney, Anyone but You
Timothée Chalamet, Wonka

THE DRAMA MOVIE STAR OF THE YEAR

Cillian Murphy, Oppenheimer
Julia Roberts, Leave the World Behind
Fantasia Barrino, The Color Purple
Florence Pugh, Oppenheimer
Jacob Elordi, Priscilla
Jenna Ortega, Scream VI
Leonardo DiCaprio, Killers of the Flower Moon
Michael B. Jordan, Creed III

THE MOVIE PERFORMANCE OF THE YEAR

America Ferrera, Barbie
Charles Melton, May December
Danielle Brooks, The Color Purple
Jacob Elordi, Saltburn
Melissa McCarthy, The Little Mermaid
Natalie Portman, May December
Simu Liu, Barbie
Viola Davis, Air

TV

THE SHOW OF THE YEAR

Grey's Anatomy
Law & Order: Special Victims Unit
Only Murders in the Building
Saturday Night Live
Ted Lasso
The Bear
The Last of Us
Vanderpump Rules

THE COMEDY SHOW OF THE YEAR

Abbott Elementary
And Just Like That...
Never Have I Ever
Only Murders in the Building
Saturday Night Live
Ted Lasso
The Bear
Young Sheldon

THE DRAMA SHOW OF THE YEAR

Chicago Fire
Ginny & Georgia
Grey's Anatomy
Law & Order: Special Victims Unit
Outer Banks
Succession
The Last of Us
The Morning Show

THE SCI-FI/FANTASY SHOW OF THE YEAR

Ahsoka
American Horror Story: Delicate
Black Mirror
Ghosts
Loki
Secret Invasion
The Mandalorian
The Witcher

THE REALITY SHOW OF THE YEAR

90 Day Fiancé: Happily Ever After?
Below Deck
Jersey Shore Family Vacation
Selling Sunset
The Kardashians
The Real Housewives of Beverly Hills
The Real Housewives of New Jersey
Vanderpump Rules

THE COMPETITION SHOW OF THE YEAR

America's Got Talent
American Idol
Big Brother
Dancing with the Stars
RuPaul's Drag Race
Survivor
Squid Game: The Challenge
The Voice

THE BINGEWORTHY SHOW OF THE YEAR

Beef
Citadel
Jury Duty
Love Is Blind
Queen Charlotte: A Bridgerton Story
The Crown
The Night Agent
The Summer I Turned Pretty

THE MALE TV STAR OF THE YEAR

Chase Stokes, Outer Banks
Jason Sudeikis, Ted Lasso
Jeremy Allen White, The Bear
Kieran Culkin, Succession
Pedro Pascal, The Last of Us
Samuel L. Jackson, Secret Invasion
Steve Martin, Only Murders in the Building
Tom Hiddleston, Loki

THE FEMALE TV STAR OF THE YEAR

Ali Wong, Beef
Hannah Waddingham, Ted Lasso
Jennifer Aniston, The Morning Show
Mariska Hargitay, Law & Order: Special Victims Unit
Quinta Brunson, Abbott Elementary
Reese Witherspoon, The Morning Show
Rosario Dawson, Ahsoka
Selena Gomez, Only Murders in the Building

THE COMEDY TV STAR OF THE YEAR

Ali Wong, Beef
Bowen Yang, Saturday Night Live
Hannah Waddingham, Ted Lasso
Jason Sudeikis, Ted Lasso
Jeremy Allen White, The Bear
Quinta Brunson, Abbott Elementary
Selena Gomez, Only Murders in the Building
Steve Martin, Only Murders in the Building

THE DRAMA TV STAR OF THE YEAR

Bella Ramsey, The Last of Us
Chase Stokes, Outer Banks
Ice-T, Law & Order: Special Victims Unit
Jennifer Aniston, The Morning Show
Kieran Culkin, Succession
Mariska Hargitay, Law & Order: Special Victims Unit
Pedro Pascal, The Last of Us
Reese Witherspoon, The Morning Show

THE TV PERFORMANCE OF THE YEAR

Adjoa Andoh, Queen Charlotte: A Bridgerton Story
Ayo Edebiri, The Bear
Billie Eilish, Swarm
Jon Hamm, The Morning Show
Matt Bomer, Fellow Travelers
Meryl Streep, Only Murders in the Building
Steven Yuen, Beef
Storm Reid, The Last of Us

THE REALITY TV STAR OF THE YEAR

Ariana Madix, Vanderpump Rules
Chrishell Stause, Selling Sunset
Garcelle Beauvais, The Real Housewives of Beverly Hills
Kandi Burruss, The Real Housewives of Atlanta
Khloé Kardashian, The Kardashians
Kim Kardashian, The Kardashians
Kyle Richards, The Real Housewives of Beverly Hills
Mike "The Situation" Sorrentino, Jersey Shore Family Vacation

THE COMPETITION CONTESTANT OF THE YEAR

Anetra, RuPaul's Drag Race
Ariana Madix, Dancing with the Stars
Charity Lawson, The Bachelorette
Theresa Nist, The Golden Bachelor
Iam Tongi, American Idol
Keke Palmer, That's My Jam
Sasha Colby, RuPaul's Drag Race
Xochitl Gomez, Dancing with the Stars

THE DAYTIME TALK SHOW OF THE YEAR

Good Morning America
LIVE with Kelly and Mark
Sherri
The Drew Barrymore Show
The Jennifer Hudson Show
The Kelly Clarkson Show
The View
Today

THE NIGHTTIME TALK SHOW OF THE YEAR

Hart to Heart
Jimmy Kimmel Live!
Last Week Tonight with John Oliver
Late Night with Seth Meyers
The Daily Show
The Late Show with Stephen Colbert
The Tonight Show Starring Jimmy Fallon
Watch What Happens Live with Andy Cohen

THE HOST OF THE YEAR

Gordon Ramsay, Hell's Kitchen
Jimmy Fallon, That's My Jam
Nick Cannon, The Masked Singer
Padma Lakshmi, Top Chef
RuPaul, RuPaul's Drag Race
Ryan Seacrest, American Idol
Steve Harvey, Celebrity Family Feud
Terry Crews, America's Got Talent

MUSIC

THE MALE ARTIST OF THE YEAR

Bad Bunny
Drake
Jack Harlow
Jungkook
Luke Combs
Morgan Wallen
Post Malone
The Weeknd

THE FEMALE ARTIST OF THE YEAR

Beyoncé
Doja Cat
Karol G
Lainey Wilson
Miley Cyrus
Nicki Minaj
Olivia Rodrigo
Taylor Swift

THE MALE COUNTRY ARTIST OF THE YEAR

Chris Stapleton
Cody Johnson
HARDY
Jelly Roll
Kane Brown
Luke Combs
Morgan Wallen
Zach Bryan

THE FEMALE COUNTRY ARTIST OF THE YEAR

Ashley McBryde
Carly Pearce
Carrie Underwood
Gabby Barrett
Kelsea Ballerini
Lainey Wilson
Megan Moroney
Shania Twain

THE MALE LATIN ARTIST OF THE YEAR

Bad Bunny
Bizarrap
Feid
Manuel Turizo
Maluma
Peso Pluma
Rauw Alejandro
Ozuna

THE FEMALE LATIN ARTIST OF THE YEAR

Ángela Aguilar
Anitta
Becky G
Kali Uchis
Karol G
Rosalía
Shakira
Young Miko

THE POP ARTIST OF THE YEAR

Billie Eilish
Doja Cat
Dua Lipa
Jung Kook
Miley Cyrus
Olivia Rodrigo
Tate McRae
Taylor Swift

THE HIP-HOP ARTIST OF THE YEAR

Cardi B
Drake
Future
Jack Harlow
Latto
Nicki Minaj
Post Malone
Travis Scott

THE R&B ARTIST OF THE YEAR

Beyoncé
Brent Faiyaz
Janelle Monáe
SZA
Tems
The Weeknd
Usher
Victoria Monét

THE NEW ARTIST OF THE YEAR

Coi Leray
Ice Spice
Jelly Roll
Jung Kook
Noah Kahan
Peso Pluma
PinkPantheress
Stephen Sanchez

THE GROUP/DUO OF THE YEAR

Dan + Shay
Fuerza Regida
Grupo Frontera
Jonas Brothers
Old Dominion
Paramore
Stray Kids
TOMORROW X TOGETHER

THE SONG OF THE YEAR

"Dance The Night," Dua Lipa
"Fast Car," Luke Combs
"Flowers," Miley Cyrus
"Fukumean," Gunna
"greedy," Tate McRae
"Last Night," Morgan Wallen
"Paint The Town Red," Doja Cat
"Vampire," Olivia Rodrigo

THE ALBUM OF THE YEAR

Endless Summer Vacation, Miley Cyrus
For All The Dogs, Drake
Gettin' Old, Luke Combs
Guts, Olivia Rodrigo
Mañana Será Bonito, Karol G
Nadie Sabe Lo Que Va A Pasar Mañana, Bad Bunny
One Thing At A Time, Morgan Wallen
Pink Friday 2, Nicki Minaj

THE COLLABORATION SONG OF THE YEAR

"All My Life," Lil Durk Feat. J. Cole
"Barbie World," Nicki Minaj & Ice Spice With Aqua
"Ella Baila Sola," Eslabon Armado X Peso Pluma
"First Person Shooter," Drake Feat. J. Cole
"I Remember Everything," Zach Bryan Feat. Kasey Musgraves
"Seven," Jung Kook Feat. Latto
"TQG," Karol G, Shakira
"Un x100to," Grupo Frontera X Bad Bunny

THE CONCERT TOUR OF THE YEAR

+–=÷x Tour, Ed Sheeran
COLDPLAY MUSIC of the SPHERES WORLD TOUR
Love On Tour, Harry Styles
Luke Combs World Tour
Morgan Wallen One Night At A Time World Tour
P!nk Summer Carnival Tour
Renaissance World Tour, Beyoncé
TAYLOR SWIFT | THE ERAS TOUR

POP CULTURE

THE SOCIAL CELEBRITY OF THE YEAR

Britney Spears
Dwayne Johnson
Kim Kardashian
Kylie Jenner
Megan Thee Stallion
Nicki Minaj
Selena Gomez
Taylor Swift

THE COMEDY ACT OF THE YEAR

Baby J, John Mulaney
Emergency Contact, Amy Schumer
God Loves Me, Marlon Wayans
I'm An Entertainer, Wanda Sykes
Off The Record, Trevor Noah
Reality Check, Kevin Hart
Selective Outrage, Chris Rock
Someone You Love, Sarah Silverman

THE ATHLETE OF THE YEAR

Coco Gauff
Giannis Antetokounmpo
LeBron James
Lionel Messi
Sabrina Ionescu
Simone Biles
Stephen Curry
Travis Kelce

PEOPLE’S ICON | ADAM SANDLER

MUSIC ICON | LENNY KRAVITZ

Read the latest issue of Athleisure Mag.

AWARDS SEASON | PEOPLE'S CHOICE AWARDS

Earlier today, the People's Choice Awards announced their nominees which will be revealed on Feb 18th at 8pm ET which you can see on NBC, E!, and Peacock. This awards show allows you to cast a vote for your favorites and celebrate the best in movies, TV, music and pop culture. You have until Jan 19th to cast your vote. This show will be hosted by Simu Liu (Shang-Chi and the Legend of the Ten Rings, Simulant, Barbie) who is a Movie Performance of The Year Nominee for his role in Barbie. Our predictions are in bold, the ones we correctly identified as winners are in bold italics and winners that we didn’t predict are in italics.

MOVIES

THE MOVIE OF THE YEAR

Barbie
Fast X
Guardians of the Galaxy Vol. 3
Oppenheimer
Spider-Man: Across the Spider-Verse
TAYLOR SWIFT | THE ERAS TOUR FILM
The Little Mermaid
The Super Mario Bros. Movie

THE ACTION MOVIE OF THE YEAR

Ant-Man and the Wasp: Quantumania
Fast X
Guardians of the Galaxy Vol. 3
John Wick: Chapter 4
Mission: Impossible - Dead Reckoning Part One
The Hunger Games: The Ballad of Songbirds & Snakes
The Marvels
Transformers: Rise of the Beasts

THE COMEDY MOVIE OF THE YEAR

80 for Brady
Anyone but You
Are You There God? It's Me, Margaret.
Asteroid City
Barbie
Cocaine Bear
No Hard Feelings
Wonka

THE DRAMA MOVIE OF THE YEAR

Creed III
Five Nights at Freddy's
Killers of the Flower Moon
Leave the World Behind
M3GAN
Oppenheimer
Scream VI
The Color Purple

THE MALE MOVIE STAR OF THE YEAR

Cillian Murphy, Oppenheimer
Chris Pratt, Guardians of the Galaxy Vol. 3
Keanu Reeves, John Wick: Chapter 4
Leonardo DiCaprio, Killers of the Flower Moon
Michael B. Jordan, Creed III
Ryan Gosling, Barbie
Timothée Chalamet, Wonka
Tom Cruise, Mission: Impossible - Dead Reckoning Part One

THE FEMALE MOVIE STAR OF 2023

Florence Pugh, Oppenheimer
Halle Bailey, The Little Mermaid
Jenna Ortega, Scream VI
Jennifer Lawrence, No Hard Feelings
Julia Roberts, Leave the World Behind
Margot Robbie, Barbie
Rachel Zegler, The Hunger Games: The Ballad of Songbirds & Snakes
Viola Davis, The Hunger Games: The Ballad of Songbirds & Snakes

THE ACTION MOVIE STAR OF THE YEAR

Brie Larson, The Marvels
Chris Pratt, Guardians of the Galaxy Vol. 3
Gal Gadot, Heart of Stone
Jason Momoa, Aquaman and the Lost Kingdom
Keanu Reeves, John Wick: Chapter 4
Rachel Zegler, The Hunger Games: The Ballad of Songbirds & Snakes
Tom Cruise, Mission: Impossible - Dead Reckoning Part One
Viola Davis, The Hunger Games: The Ballad of Songbirds & Snakes

THE COMEDY MOVIE STAR OF THE YEAR

Adam Sandler, You Are So Not Invited to My Bat Mitzvah
Glen Powell, Anyone but You
Jennifer Lawrence, No Hard Feelings
Margot Robbie, Barbie
Ryan Gosling, Barbie
Scarlett Johansson, Asteroid City
Sydney Sweeney, Anyone but You
Timothée Chalamet, Wonka

THE DRAMA MOVIE STAR OF THE YEAR

Cillian Murphy, Oppenheimer
Julia Roberts, Leave the World Behind
Fantasia Barrino, The Color Purple
Florence Pugh, Oppenheimer
Jacob Elordi, Priscilla
Jenna Ortega, Scream VI
Leonardo DiCaprio, Killers of the Flower Moon
Michael B. Jordan, Creed III

THE MOVIE PERFORMANCE OF THE YEAR

America Ferrera, Barbie
Charles Melton, May December
Danielle Brooks, The Color Purple
Jacob Elordi, Saltburn
Melissa McCarthy, The Little Mermaid
Natalie Portman, May December
Simu Liu, Barbie
Viola Davis, Air

TV

THE SHOW OF THE YEAR

Grey's Anatomy
Law & Order: Special Victims Unit
Only Murders in the Building
Saturday Night Live
Ted Lasso
The Bear
The Last of Us
Vanderpump Rules

THE COMEDY SHOW OF THE YEAR

Abbott Elementary
And Just Like That...
Never Have I Ever
Only Murders in the Building
Saturday Night Live
Ted Lasso
The Bear
Young Sheldon

THE DRAMA SHOW OF THE YEAR

Chicago Fire
Ginny & Georgia
Grey's Anatomy
Law & Order: Special Victims Unit
Outer Banks
Succession
The Last of Us
The Morning Show

THE SCI-FI/FANTASY SHOW OF THE YEAR

Ahsoka
American Horror Story: Delicate
Black Mirror
Ghosts
Loki
Secret Invasion
The Mandalorian
The Witcher

THE REALITY SHOW OF THE YEAR

90 Day Fiancé: Happily Ever After?
Below Deck
Jersey Shore Family Vacation
Selling Sunset
The Kardashians
The Real Housewives of Beverly Hills
The Real Housewives of New Jersey
Vanderpump Rules

THE COMPETITION SHOW OF THE YEAR

America's Got Talent
American Idol
Big Brother
Dancing with the Stars
RuPaul's Drag Race
Survivor
Squid Game: The Challenge
The Voice

THE BINGEWORTHY SHOW OF THE YEAR

Beef
Citadel
Jury Duty
Love Is Blind
Queen Charlotte: A Bridgerton Story
The Crown
The Night Agent
The Summer I Turned Pretty

THE MALE TV STAR OF THE YEAR

Chase Stokes, Outer Banks
Jason Sudeikis, Ted Lasso
Jeremy Allen White, The Bear
Kieran Culkin, Succession
Pedro Pascal, The Last of Us
Samuel L. Jackson, Secret Invasion
Steve Martin, Only Murders in the Building
Tom Hiddleston, Loki

THE FEMALE TV STAR OF THE YEAR

Ali Wong, Beef
Hannah Waddingham, Ted Lasso
Jennifer Aniston, The Morning Show
Mariska Hargitay, Law & Order: Special Victims Unit
Quinta Brunson, Abbott Elementary
Reese Witherspoon, The Morning Show
Rosario Dawson, Ahsoka
Selena Gomez, Only Murders in the Building

THE COMEDY TV STAR OF THE YEAR

Ali Wong, Beef
Bowen Yang, Saturday Night Live
Hannah Waddingham, Ted Lasso
Jason Sudeikis, Ted Lasso
Jeremy Allen White, The Bear
Quinta Brunson, Abbott Elementary
Selena Gomez, Only Murders in the Building
Steve Martin, Only Murders in the Building

THE DRAMA TV STAR OF THE YEAR

Bella Ramsey, The Last of Us
Chase Stokes, Outer Banks
Ice-T, Law & Order: Special Victims Unit
Jennifer Aniston, The Morning Show
Kieran Culkin, Succession
Mariska Hargitay, Law & Order: Special Victims Unit
Pedro Pascal, The Last of Us
Reese Witherspoon, The Morning Show

THE TV PERFORMANCE OF THE YEAR

Adjoa Andoh, Queen Charlotte: A Bridgerton Story
Ayo Edebiri, The Bear
Billie Eilish, Swarm
Jon Hamm, The Morning Show
Matt Bomer, Fellow Travelers
Meryl Streep, Only Murders in the Building
Steven Yuen, Beef
Storm Reid, The Last of Us

THE REALITY TV STAR OF THE YEAR

Ariana Madix, Vanderpump Rules
Chrishell Stause, Selling Sunset
Garcelle Beauvais, The Real Housewives of Beverly Hills
Kandi Burruss, The Real Housewives of Atlanta
Khloé Kardashian, The Kardashians
Kim Kardashian, The Kardashians
Kyle Richards, The Real Housewives of Beverly Hills
Mike "The Situation" Sorrentino, Jersey Shore Family Vacation

THE COMPETITION CONTESTANT OF THE YEAR

Anetra, RuPaul's Drag Race
Ariana Madix, Dancing with the Stars
Charity Lawson, The Bachelorette
Theresa Nist, The Golden Bachelor
Iam Tongi, American Idol
Keke Palmer, That's My Jam
Sasha Colby, RuPaul's Drag Race
Xochitl Gomez, Dancing with the Stars

THE DAYTIME TALK SHOW OF THE YEAR

Good Morning America
LIVE with Kelly and Mark
Sherri
The Drew Barrymore Show
The Jennifer Hudson Show
The Kelly Clarkson Show
The View
Today

THE NIGHTTIME TALK SHOW OF THE YEAR

Hart to Heart
Jimmy Kimmel Live!
Last Week Tonight with John Oliver
Late Night with Seth Meyers
The Daily Show
The Late Show with Stephen Colbert
The Tonight Show Starring Jimmy Fallon
Watch What Happens Live with Andy Cohen

THE HOST OF THE YEAR

Gordon Ramsay, Hell's Kitchen
Jimmy Fallon, That's My Jam
Nick Cannon, The Masked Singer
Padma Lakshmi, Top Chef
RuPaul, RuPaul's Drag Race
Ryan Seacrest, American Idol
Steve Harvey, Celebrity Family Feud
Terry Crews, America's Got Talent

MUSIC

THE MALE ARTIST OF THE YEAR

Bad Bunny
Drake
Jack Harlow
Jung Kook
Luke Combs
Morgan Wallen
Post Malone
The Weeknd

THE FEMALE ARTIST OF THE YEAR

Beyoncé
Doja Cat
Karol G
Lainey Wilson
Miley Cyrus
Nicki Minaj
Olivia Rodrigo
Taylor Swift

THE MALE COUNTRY ARTIST OF THE YEAR

Chris Stapleton
Cody Johnson
HARDY
Jelly Roll
Kane Brown
Luke Combs
Morgan Wallen
Zach Bryan

THE FEMALE COUNTRY ARTIST OF THE YEAR

Ashley McBryde
Carly Pearce
Carrie Underwood
Gabby Barrett
Kelsea Ballerini
Lainey Wilson
Megan Moroney
Shania Twain

THE MALE LATIN ARTIST OF THE YEAR

Bad Bunny
Bizarrap
Feid
Manuel Turizo
Maluma
Peso Pluma
Rauw Alejandro
Ozuna

THE FEMALE LATIN ARTIST OF THE YEAR

Ángela Aguilar
Anitta
Becky G
Kali Uchis
Karol G
Rosalía
Shakira
Young Miko

THE POP ARTIST OF THE YEAR

Billie Eilish
Doja Cat
Dua Lipa
Jung Kook
Miley Cyrus
Olivia Rodrigo
Tate McRae
Taylor Swift

THE HIP-HOP ARTIST OF THE YEAR

Cardi B
Drake
Future
Jack Harlow
Latto
Nicki Minaj
Post Malone
Travis Scott

THE R&B ARTIST OF THE YEAR

Beyoncé
Brent Faiyaz
Janelle Monáe
SZA
Tems
The Weeknd
Usher
Victoria Monét

THE NEW ARTIST OF THE YEAR

Coi Leray
Ice Spice
Jelly Roll
Jung Kook
Noah Kahan
Peso Pluma
PinkPantheress
Stephen Sanchez

THE GROUP/DUO OF THE YEAR

Dan + Shay
Fuerza Regida
Grupo Frontera
Jonas Brothers
Old Dominion
Paramore
Stray Kids
TOMORROW X TOGETHER

THE SONG OF THE YEAR

"Dance The Night," Dua Lipa
"Fast Car," Luke Combs
"Flowers," Miley Cyrus
"Fukumean," Gunna
"greedy," Tate McRae
"Last Night," Morgan Wallen
"Paint The Town Red," Doja Cat
"Vampire," Olivia Rodrigo

THE ALBUM OF THE YEAR

Endless Summer Vacation, Miley Cyrus
For All The Dogs, Drake
Gettin' Old, Luke Combs
Guts, Olivia Rodrigo
Mañana Será Bonito, Karol G
Nadie Sabe Lo Que Va A Pasar Mañana, Bad Bunny
One Thing At A Time, Morgan Wallen
Pink Friday 2, Nicki Minaj

THE COLLABORATION SONG OF THE YEAR

"All My Life," Lil Durk Feat. J. Cole
"Barbie World," Nicki Minaj & Ice Spice With Aqua
"Ella Baila Sola," Eslabon Armado X Peso Pluma
"First Person Shooter," Drake Feat. J. Cole
"I Remember Everything," Zach Bryan Feat. Kasey Musgraves
"Seven," Jung Kook Feat. Latto
"TQG," Karol G, Shakira
"Un x100to," Grupo Frontera X Bad Bunny

THE CONCERT TOUR OF THE YEAR

+–=÷x Tour, Ed Sheeran
COLDPLAY MUSIC of the SPHERES WORLD TOUR
Love On Tour, Harry Styles
Luke Combs World Tour
Morgan Wallen One Night At A Time World Tour
P!nk Summer Carnival Tour
Renaissance World Tour, Beyoncé
TAYLOR SWIFT | THE ERAS TOUR

POP CULTURE

THE SOCIAL CELEBRITY OF THE YEAR

Britney Spears
Dwayne Johnson
Kim Kardashian
Kylie Jenner
Megan Thee Stallion
Nicki Minaj
Selena Gomez
Taylor Swift

THE COMEDY ACT OF THE YEAR

Baby J, John Mulaney
Emergency Contact, Amy Schumer
God Loves Me, Marlon Wayans
I'm An Entertainer, Wanda Sykes
Off The Record, Trevor Noah
Reality Check, Kevin Hart
Selective Outrage, Chris Rock
Someone You Love, Sarah Silverman

THE ATHLETE OF THE YEAR

Coco Gauff
Giannis Antetokounmpo
LeBron James
Lionel Messi
Sabrina Ionescu
Simone Biles
Stephen Curry
Travis Kelce

Read the latest issue of Athleisure Mag.

ATHLEISURE LIST | PASTA CORNER

Pasta Corner is a modern and cozy eatery that's fun with details like pink neon signs, vintage black and white photos, pasta themed prints, mirrors, even a swing! Guests can see fresh pasta being made in the window before they enter. The front area has fresh pasta, pastries and other gourmet items offered to stay or to go. The dining area has exposed brick walls, comfy black banquettes and tabletops, and leads to the open kitchen counter.

The idea for Pasta Corner came during the pandemic when LA bakery owner Vincent Benoliel and his longtime friend, the French popstar Matt Pokora (married to Christina Milian) were sharing a house and cooking during the lockdown. They cooked a lot of pasta based on Vincent’s family recipes. His grandmother owned two restaurants including a Mediterranean one in Antibes in the south of France where Vincent worked and learned before coming to NY. Paris born, Vincent has French pastries in his blood. His LA bakery Michelina, an artisanal boulangerie and patisserie at The Original LA Farmers Market, is a favorite of Padma Lakshmi, who loves their croissants. They combined the two by opening Pasta Corner's first location in LA and now here in NY.

For breakfast, we suggest their signature Hazelnut Praline Croissant, and the Classic Butter Croissant - all made with butter from Normandy, France.

For lunch, we're getting appetizers that include the Cheese and Charcuterie Platter, Eggplant Parmigiana, and the Garlic Bread.

For pasta, Vincent's personal favorite is the bestselling (at every Pasta Corner location, including LA, Paris and NY) Lumache Pink Vodka, a snail-shaped pasta with vodka sauce, red pepper flakes, Parmigiano Reggiano cheese and fresh parsley. Matt Pokora’s favorite is the Black Truffle Tagliatelle with truffle sauce and fresh truffles shaved on top, as well as the hearty Beef Ragu Pappardelle.

Complete your meal with their housemade desserts - the Tiramisu, New York Cheesecake, and gluten-free Chocolate Mousse Praline are not to be missed.

For Sunday brunch, there is a large buffet with selections of pastries, charcuterie and cheeses, lots of vegetables, deviled eggs, pasta salad, and for dessert tiramisu, bread pudding, and more. There is an egg station for hot egg dishes and guests can add truffles (for an additional cost) to them.

Pasta Corner is a hybrid restaurant and grocery, guests can purchase high quality fresh pastas by the pound made with Italian Caputo flour, pastries, antipasti, charcuterie, and house made pasta sauces, along with gourmet products like olive oils, balsamic vinegar, spices, chocolates, caviar and fresh truffles.

PASTA CORNER

9 E 53rd St

NY, NY 10022

pastacorner.com

IG @pastacorner_us

PHOTOGRAPHY | Pasta Corner

Read the SEP ISSUE #93 of Athleisure Mag and see ATHLEISURE LIST | Pasta Corner in mag.

CELEBRATING FLAVORS WITH CHEF ERIC ADJEPONG

When we connect with a master chef, they take us on a journey exploring their voice through food. Chef Eric Adjepong was a finalist on Season 16 of BRAVO's Top Chef and competed the following season on Top Chef: All Stars LA. He brought West African cuisine and its stories to the dishes he created and ultimately to millions of eyes. He has continued to serve as a judge or guest host/judge on a number of programs including Top Chef: Amateurs and Food Network's Battle of the Brothers (Bryan and Michael Voltaggio) on Discovery+.

His passion for his Ghanian American heritage has led him to participate in a restaurant concept in Ghana as well as launching flavorful food in his newest project with AYO Foods. We delved into his culinary point of view, his background and how important it is to share it with others.

ATHLEISURE MAG: We have enjoyed seeing you on Top Chef as well as a number of other programs. When did you first fall in love with food and when did you realize that you wanted to be a chef?

CHEF ERIC ADJEPONG: It started at a very young age for me around 6 or 7. I was enamored by chefs on cooking shows growing up – Julia Child, Yan Can Cook and I thought it was super, super cool to use fire and to create food. Watching my aunts, uncles and mom especially making food and just seeing that super power and I still think it’s a super power watching them cook to make a meal, which makes everyone stop what they’re doing and come to the dinner table. I have always admired that. I think that’s when it started for me and I’m lucky enough to have parents that fostered that.

AM: Before we delve into some of the projects that you’re involved in, we find it interesting that you have a Masters in Nutrition and you have cited that Chef José Andrés inspired you to do that. What was it that he was doing that lead you on that path?

CHEF EA: Definitely, I went back to study for my Masters in 2012 and a lot of that was spawned by the work that Chef José was doing with World Central Kitchen which was right around that period of time. It was fascinating honestly. I had my Bachelors in Culinary Nutrition so I had already gotten into it. Knowing better and doing better with my food and to be able to go full circle with what I started with, I wanted to be able to present myself as a one stop go-to kind of shop so to speak for food, anything regarding nutrition and culinary. I went to England and studied for about a year or so and it was a lot of fun and an awesome experience. I got to go to Ghana and I got a huge understanding of a global climate – what people are eating, how they are interacting with one another and that was an awesome experience for me. I think that a lot of that experience, the ideas, thoughts, inspirations and what I learned there has influenced me today.

AM: Can you share your culinary journey?

CHEF EA: I’m born and raised in NYC. My family came from Ghana in Kumasi. I was the first person born in the US from my family and I think that that gives me a unique perspective from the food that I cook and everything that I kind of do, it’s woven into me not just the food, but the culture, the way that I greet my parents, greet the elders, the way that I dress – it’s just all West Africa. It just so happens that I fell in love with cooking and have been able to bring to the forefront the food of the diaspora in a way that I think is unique to me, but also super authentic to the flavors to the places that I get my inspiration from.

AM: It was great seeing you on Season 16 of Top Chef as a finalist and then coming back for the next season for All-Stars in LA. What drew you to want to be part of that community which has such a dynamic platform to be involved in. How did you connect into it and you continue to be involved as I know you’re Top Chef Amateurs as well.

CHEF EA: I think it was just my admiration for the franchise even before I got in on my season. I was just a huge fan of the show period. I remember watching in culinary school and was just enamored by the talent and different characters coming out. I knew that if I was ever lucky enough to get on, I wanted to be able to celebrate West African culture as much as possible. I don’t know how it happened to be honest, it was kind of a blur, I was telling my now wife about it when we went out on a date. She helped me to apply which was cool. I did a tasting for them which was awesome and I was expecting a call months later or something like that. They called relatively quickly in a day or so and that just got the ball rolling. It’s an awesome fraternity and network that I love being a part of and not only in my season, but I can reach back to seasons past and it’s the same for those in the future. Even for the chefs that were in their season from Portland, you’ll have those folks reach out that want to do something like a collaborative dinner or to ask a piece of advice – how you handle certain things when it’s their time to be on the show. It’s a pretty huge community and I think it’s pretty cool to have Gail, Tom and Padma close by and you can reach out to them. They’re also ultra supportive as well to all of the chefs. They do a great job on the franchise to support all of us.

AM: From the Portland season, it was great to see one of the episodes focusing on West African foods. Thinking back to your season specifically, it was the first time that we remember seeing this brought forward. You really introduced us to a number of foods that we hadn’t been aware of and now are things that we have been able to eat by you presenting it in your dishes every week. Why was that so important to you to be able to include that in your repertoire of dishes that you were making?

CHEF EA: I knew going in that when I got the green light and I knew I was going to be cast, I had studied Modern American, Modern Italian, French and I knew that I could have gone that route. I think that if I had stayed on that line of thinking, that I could have been weeded out and I wanted to present something that was 1. very second nature to me and 2. that I hadn’t see on the franchise as I was such a fan. In 15 seasons, I hadn’t seen anybody cooking food from the continent of Africa really in a forceful way. So I figured, why not me, why not now – it was a great opportunity and I hit the ground running. I served a Raw bay scallop with Ghanian shito honey glaze, pickled shallots and celery garnish and it was super spicy and flavorful. They had no idea what was going on in their palette but they kept asking me to just keep cooking and I found myself in the finale cooking the same food, telling the same stories and I thought, I could really win off of doing this. I didn’t but I think in the long run, it boosted the profile of not only myself, but for the food of the diaspora.

AM: Absolutely and for those that are not familiar, what are the spices and foods that are indicative of West African foods?

CHEF EA: It’s a lot of warm spices and dry spices like cinnamon, nutmeg, clove, star anise which is used quite often. Rosemary and thyme are huge and really we celebrate flavors and a lot of what is naturally grown in the area and in the region. So peppers, they come from literally everywhere and we use them in a variety of ways. Ginger, habanero, garlic, peanuts, plantains are huge. A lot of dried and fermented fish which we use essentially to what’s readily available. The sun is a great preservative and something that we can use to preserve and ferment and we do that often. It’s a great way to bring out strong and unique flavors in our food. I would say that that is pretty much the calling card and you will see that throughout the diaspora and the Caribbean with the use of cassava and plantains in South Africa, the use of corn and hominy here in the American South with jambalaya and gumbo which means okra – all of these little dishes which go back to the African diaspora in West Africa.

AM: Those are great points when you’re looking at the impact diaspora from a culinary standpoint. We were going to ask you how that affected the foods of the regions.

CHEF EA: Massively. One of the dishes that we’re presenting with AYO is Waakya and it’s a classic rice and beans dish. I call it the OG of the Peas and Rice dish because you will see this variation all throughout the diaspora because you’ll see it in Jamaica, parts of the Caribbean islands, a pretty popular rice and beans dish pretty much everywhere in South Africa and you’ll see it in Haiti. I’m really excited to talk about that and it’s really about the ingredients that we use. The peanuts, the plantains, the cassava and using those in really unique ways. You have to think that when people were being enslaved, they tried to grab what they could and to work with what they had. They braided rice in their hair and took what they could to the New World. They made use of what they had and whatever they couldn’t find or weren’t used to they adapted to what was readily available to them in the new land. You’ll see different variations of a very similar dish with a slight ingredient change and that happens all throughout the Caribbean as well. We use the scotch bonnets, it’s heavy and I think those traces are something that I like to be able to do and to celebrate as much as I can.

AM: How did the partnership between you and AYO Foods come about and what made you decide to introduce the two that will be coming out?

CHEF AE: Pretty organically funny enough. The founders Perteet and Fred Spencer of AYO Foods had reached out and they saw everything that I had been doing and very seamlessly, it was like an easy puzzle. They were pretty much preaching the same gospel that I have been doing if that makes sense and they have been pushing this food forward to get it into the grocer’s frozen and hot sauce aisles. I’m doing nutrition and a bit of fine dining. So the synergy was there and then making it work was something that we had to figure out, but I’m happy that we did be ause not only is the food really good and delicious but the branding is vibrant just as West Africa is. They have done a phenomenal job from beginning to end and I’m happy with the Chicken Yassa dish that we have which is beautifully braised chicken thighs and a rich roasted garlic and ginger sauce, a lot of onions, lemon juice and mustard and it’s cooked down to a beautiful jam with this jasmine rice. Waakye is the rice and peas dish. We have a red rice cooked like a sorghum millet leaves so it leaves this beautiful earthy note with a nice magenta color and we add a little coconut oil, roasted garlic and we season that and serve it with a really delicious sauce. It’s super traditional in terms of how the food is presented and is served, but as far as how it is shown, when you look at the box it’s so eye catching and catches the vibrancy of the plate – I really love what they did with it.

AM: Do you foresee that you will do additional dishes with them? Do you have a list of foods that you would like to add in down the road?

CHEF AE: I would actually! We’ve been able to kick things off without a hitch and have already started talking about collaborating on another dish or two or a sauce. For now, we’re focused on the Waakye and the Yassa and bringing these two dishes out as hard as I can. We both have a really strong effort to do that and I think that when people catch onto that wave, then we’ll definitely open the floodgates with a lot of dishes.

AM: In support of these 2 dishes what will you do in terms of driving awareness? Will you be doing IG Live or things of that nature?

CHEF EA: Yeah, anything that we can do to generate this like an IG Live, Zooms as those are things that people are normally doing to kind of break up the monotony with food and food stories. Doing demos, I’m totally down. They’ve been awesome and we’ve been able to do culinary classes as well with the folks at AYO which has been a lot of fun. If we can continue to do that in different ways to begin talking about this food, then it would be awesome. I’m always excited to do virtual classes as I do them anyway so doing it with AYO, I think that that’s really great.

AM: True, you’re already on that front doing your virtual classes. The fact that you and your wife are doing them together, it's great to see power coupleship!

CHEF EA: It’s been great and thank you for noticing! She’s been great and it’s been awesome and there is a lot of pivoting that had to happen as I’m sure that people are recognizing from last year. Being able to do these virtual classes and my wife being around helping out as much as she can has been awesome. It’s a great way to keep things different and being inside for the past year!

AM: It’s been a long 18 months!

CHEF EA: It has been yeah!

AM: You have 2 books coming out which is insane! Are you working on them now?

CHEF EA: You’re right it’s insane and I’m in the process of doing both of them and am writing them. It was a really smart idea when it was presented to me, but I’m feeling it now and it’s a lot of work. I’m glad I’m doing it this way so that I can get it out and it helps because I can piggyback off of one book to the next one. So the children’s book is somewhat feeding off the adult cookbook. So there are little gems in there and Easter eggs that you will see throughout. It tells the fictional story of a young kid in the inner city who is dealing with identity and food very much so like me growing up. So, I’m excited to share that story. For the adult cookbook, the contemporary one, there will be a huge spotlight on the traditional Ghanian and West African dishes and inspirations from modern times to the places that I have traveled to and what I have learned in between! I’m excited to present both books which will be out next year in Oct and I’m working on them now! For anybody that is writing a book, it’s quite a process so it won’t be out until next year, but I am in the thick of it right now!

AM: Do you have additional projects going on that you’re able to share as you're juggling quite a few.

CHEF EA: Yeah maybe I should slow down ha! But I am working with great organizations and great brands just like AYO and I’m really thankful for that. I have a little bit more TV in the future with Top Chef: Amateurs, the Discovery Network which I’m really proud of and the cookbooks. I’m taking a lot of time as a father and a husband is a title which is its own time and world as well. Hopefully when things kind of settle, I can get back into restaurant mode.

I helped open up a restaurant in Ghana last year which was an amazing experience. It’s been a busy few 18 months as you mentioned, but I like to stay busy and I’m really blessed to be in this position to do what I’m doing as I definitely dreamed about this. I want to take full advantage of this as much as I can.

AM: Why did you want to be involved in opening a restaurant concept in Ghana?

CHEF EA: Yeah definitely, a good friend of mine, who runs a hospitality business that is running the restaurant, East End Bistro in Accra the capital of Ghana in the Cantonments area, he and his partner have run a really successful bar called Bloom Bar. It’s probably one of the most successful bars in all of West Africa, they have expanded and they were looking to hop into the restaurant space. We had a relationship from the Bronx and he moved outand went to Ghana and started his dream with his hospitality venture. It was the perfect moment, I was available because I was not opening up a space here, so I left.

I went to Ghana and I was there for about 8 weeks from start to finish. We opened up, and did the training. I’m definitely open to extending my reach as much as I can not only to cooking in the continent of Africa but also to anywhere that is open to good food.

AM: What do you want your legacy to be in terms of the impact that you created?

CHEF EA: Wow, I’ve never been asked that. I think it’s reputation, being a good person is #1 and something that I should always strive to be regardless of my profession or what I do in my life. I want to make people feel good and decent. That is my personal legacy. I think that career-wise, I just want to be a better chef every single day, every single year. I know that that sounds cliché but the better that I am, the better that I can be of service to people around me. Honing my skills and being the best chef that I can be, I will allow as an artist as it’s not up to me. It’s up to the masses to settle in on how impactful I have been when I pass or move on is. Hopefully, the cookbooks aid into a little of that legacy so to speak where I can have something that will be longstanding and will be around a lot longer then I will be physically. Kind of honing in and being better, will make me a happy person.

AM: How do you do take time for yourself?

CHEF EA: I am probably watching basketball when the season is on. I love watching basketball, sports, going to the gym and listening to music. Listening to music in the dark which I know sounds odd, is so peaceful to me. Listening to an album or two with dimmed lights. If I'm reading or working on something, I'm just jotting it down so that I can see. But I like some good music and some low lights which is probably the best way for me to wind down!

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PHOTOS COURTESY | Chef Eric Adjepong

Read the JUL ISSUE #67 of Athleisure Mag and see Celebrating Flavors with Chef Eric Adjepong in mag.