WELCOME TO US OPEN 2025

US OPEN LAVAZZA SUITES - MIXED DOUBLES

This time of year is one of our favorites as the US Open brings tennis’ best and brightes to play at Arthur Ashe and Louis Armstrong Stadium for 3 weeks. In addition to the action that is on the court, there are a number of adjacent events that take place throughout the city! Although the month of Sept. will continue these festivities, we’re recapping what we participated this month.

We kicked off our US Open experience with the team at Lavazza who invited us to go to their suite to watch a series of mixed double matches with our favorites!

We kicked off the morning hitting the grounds to see where fans can get their coffee fix as they arrive and in between matches. In addition to having a large free standing booth that serves hot and cold coffees, you can also get cocktails there as well such as an Espresso martini. Throughout the complex, there are smaller areas to get a coffee as well as to engage with the brands whether it’s playing interactive games to win prizes, photo opportunities with a “stadium” as well as their mascot Luigi!

After taking the tour, we made our way to the suite where we were able to watch phenomenal matches as well as to meet members from the executive team of hear about where Lavazza is focusing its efforts in terms of where it sits in the marketplace, partnerships that are very interesting that will be announced soon, and their partnership with Jannik Sinner (20X ATP Tour Singles Titles, 2X Australian Champion, 2025 Wimbledon Champion, 2025 US Open Champion).

It was great to sit outside of the suite to catch our first match Gaël Monfils (13 ATP Tour Singles Titles)/Naomi Osaka (2X Australian Open Champion, 2X US Open Champion) - L vs Lorenzo Musetti (2 ATP Tour Singles Titles, Team Italy Tennis 2024 Paris Olympics Bronze Medalist)/Caty McNally (8X WTA Tour Doubles Titles Champion) - W and Iga Świątek (WTA No 2 in Women’s Singles, 24 WTA Tour Singles Titles, 4X French Open Champion, 2025 Wimbledon Champion, 2022 US Open Champion)/Casper Ruud (13 ATP Tour Singles Titles) - W vs Madison Keys (2025 Australian Open Champion)/Frances Tiafoe - L played during Round of 16 which led to the Quarter Final between Iga Świątek/Casper Ruud - W vs Caty McNally/Lorenzo Musetti - L. Ultimately, Iga Swiatek/Casper Ruud won this round and advanced in their mixed doubles.

In the other matches for Round of 16, we saw Jack Draper (3X ATP Tour Title Champion)/Jessica Pegula - W vs Emma Raducanu (2021 US Open Champion)/Carlos Alcaraz (22 ATP Tour Singles Titles, 2X French Open Champion, 2X Wimbeldon Champion, 2022 US Open Champion) - L and then the other match in that round was Novak Djokovic (100X Singles Title Winner, 10X Australian Open Champion, 3X French Open Champion, 7X Wimbledon Champion, 4X US Open Champion, Team Serbia Olympic Tennis 2024 Gold Medalist)/Olga Danilović (2X WTA Singles Titles + 2X WTA Doubles Titles) - L vs Mirra Andreeva (3X WTA Tour Singles TItles)/Daniil Medvedev (20X ATP Tour Singles Titles + 2021 US Open Champion) - W. The winners from this portion of Round of 16 played one another for the Wyarter Final Jack Draper/Jessica Pegula - W vs Daniil Medvedev/Mirra Andreeva - L.

It was a great day of matches and feeling all the magic that comes with seeing the US Open and being part of the action.

IG @lavazzausa

@usopen

PHOTOGRAPHY CREDITS | PG 43 - 44 Kimmie Smith

WTA CLUBHOUSE X GILLETTE VENUS

Later that week, we made our way to the WTA Clubhouse where we got to enjoy a number of activities while celebrating women in tennis. Whether you took in a workout with Tunde Oyeneyin (Peleton instructor, Nike athlete, and NY Times Best Selling Author), enjoyed an array of treats at their cafe, shopped the marketplace or listened to the panel that included Taylor Townsend (WTA world No. 1 in doubles, 8X WTA Tour Titles, 2024 Wimbledon Doubles Champion, 2025 Australian Open Doubles Champion), Tunde, and Nana Agyemang (CEO of Every Stylish Girl) as they talked about the importance of confidence and navigating their careers that was moderated by The Cut’s Tefi Pessoa.

The WTA is the principal organizing body and global leader for women’s professionall tennis which was founded in 1973 by Billie Jean King (39 Grand Slam Titles - 12X Singles, 16X Women’s Doubles, 11X Mixed Doubles - 4X Australian Open Champion in Singles/Doubles/Miced Doubles, 3X French Open Champion Singles/Doubles/Mixed Doubles, 20X Wimbledon Champion Singles/Doubles/Mixed Doubles, 13X US Open Champion Singles/Doubles/Mixed Doubles) to govern the WTA Tour and rank female players.

It was great to hear from these women and to also continue to celebrate their achievements as well as continuing to get excited about US Open.

IG @wta

@gillettevenus

PHOTOGRAPHY CREDITS | PG 46 - 49 Gillette Venus

TASTE OF TENNIS NEW YORK

As we mentioned in last month’s issue, Taste of Tennis is a yearly event that is known for bringing the world of tennis and culinary together. Guests who attend this event enjoy being able to eat a number of dishes throughout the night and this year’s hosting partner for this event was Aqua New York. In addition, they get to meet tennis greats past and present who continue to bring the good vibes. This year Sloane Stephens (8X WTA Tour level singles titles, 2017 US Open Champion), Chris Eubanks, and Genie Bouchard to name a few were in attendance.

IG @tasteoftennis

EVIAN BIG FOE X DANIEL DINNER

We were excited to make our way to evian’s dinner which was held at SUMMIT One Vanderbilt. This sit down dinner brought Frances Tiafoe (along with his family and friends) and Chef Daniel Boulud together with the official water sponsor of the US Open, evian.

While taking in the stunning views, we enjoyed an array of appetizers, cocktails, chatting with Chef Daniel’s and taking a moment from all of the matches that we had watched during the week.

This sit down dinner was inspired by Frances’ favorite dishes that he grew up with. We were able to be among the first people to experience the evian Club’s limited edition menu. Each place setting had a glass evian bottle that had our names etched on it.

You can enjoy this meal exclusively at Chef Daniel’s flagship Michelin-starred Restaurant DANIEL from Sep 3-7th and can be booked now. For those that can’t make it here to NY, you can enjoy Chef Daniel’s Big Foe Treat Box at Goldbelly to enjoy from your home while watching the matches.

IG @evianwater

@bigfoe

@danielboulud

PHOTOGRAPHY CREDITS | PG 50 - 57 evian PG 58 + 59

Read the AUG ISSUE #116 of Athleisure Mag and see WELCOME TO US OPEN 2025 in mag.

TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

AM: What are 3 main dishes that we should have in mind when we're coming in with friends and family?

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

ATHLEISURE MAG #115 | TYSON MCGUFFIN

In this month’s issue, our front and back cover story is with 5X Grand Slam Champion and 4X National Champion in PPA and MLP’s Pickleball, Tyson McGuffin. We talk with him about how he came to the sport, his passion for it to those who play it and coach it! He also tells us more about this sport as we as the projects that he is involved in.

We also recap MLP New York Tournament that took place 4th of July Weekend. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila and we can’t wait to share the Finals with you which will take place here in NY at Central Park in the AUG ISSUE #116 which drops next month.

We always look forward to Taste of Tennis which is a kick off event ahead of the US Open where the world’s best tennis athletes play at Arthur Ashe Stadium. We sat down with Penny Lerner of AYS Sports Marketing who created this event that brings the culinary world along with tennis stars together! It’s an evening of tasting phenomenal meals, seeing athletes compete in culinary, and more! She spoke with us for the 2nd year in a row to talk about the organization, purpose of the event, and what we can expect this year! We also talked with Aqua Restaurant Group who will be participating as the hosting venue with Aqua New York. We wanted to know more about this restaurant and why they wanted to participate. Next month, we will recap this phenomenal event along with interviews from the red carpet.

We made our way down to Tribeca to MM Kitchen Studio where we created a Summer Editorial Menswear shoot with Chef Marc Murphy who has opened a number of phenomenal restaurants, is a TV personality on Food Network on such shows as Chopped, Guy’s Grocery Games, and Beat Bobby Flay. We talked about his career, his approach to his food, upcoming projects, and more.

We made our way to Greenwich Village this month to chat with Chef Dominique Ansel about the newly opened Papa D’Amour as well as to enjoy a 9TASTING of some of his key dishes of sweet and savory items! Our culinary editorial shoot allows you to see what you need to enjoy upon your next visit.

We headed to NoMad to share 2 eateries that should be on your radar when you’re in the neighborhood. For lunch or dinner, we suggest Handroll Bar Rolling and chatted with the owner, Olivia Youngmi Ham who opened this restaurant due to her passion in this industry as a restaurant designer and consultant. She talks with us about dishes we should try, the ambiance, and upcoming events taking place there. In terms of a sweet treat, we love the innovative ice cream menu that Honey Kim of Honey’s at Bear Donut offers. She talks about her background prior to coming to this eatery, her creative process, and what we should have when we come in.

Matt Steffanina is not only one of the Co-Founders of the DNCR Academy and a choreographer who has worked with a umber of phenomenal artists including Taylor Swift, Meghan Trainor, and Jason Derulo to name a few. He is also a DJ who has been dropping songs that are feel good in nature. We talk about his creative process and upcoming projects that he is involved in.

We headed to Big Sur to Treebones Resort and in this month’s The Art of the Snack, we took a seat at Wild Coast Sushi to find out about this omakase style restaurant in a yurt! We also found out about the resort as well.

This month's Athleisure List comes from Forza Pilates in Nashville where you can enjoy Reformer Pilates. We also head to Todas Santos in Mexico to Desierto Azul which is a wellness resort that we can imagine decompressing in.

This month's 9PLAYLIST comes from our cover star, Tyson McGuffin. He also shared his 63MIX ROUTIN3S on what he enjoys having, doing and being Morning, Afternoon, and Night. Matt Steffanina also shares his 63MIX ROUTIN3S with us as well.  This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Papa D’Amour’s, Chef Dominique Ansel and Selva’s Chef Giovanni Orellana who share their 9CH3FS with us and Marc179’s Chef Marc Murphy who shares his 9B-L-D. 

Of course, we have a number of roundups that you can also check out our must-haves!

Read the JUL ISSUE #115 of Athleisure Mag.

NEXT LEVEL CHILI | RICHARD BLAIS

We caught up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at StarChefs in Brooklyn and Taste of Tennis with the Williams' sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We talked about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings!

We also find out about his projects with his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt Hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

ATHLEISURE MAG: It’s always great when we have the chance to talk with you. We’ve watched you when we were at Star Chefs and Taste of Tennis with the Williams’ Sisters, enjoyed you on Next Level Chef and it’s always great to catch up with you. What is it about being on Next Level Chef that you wanted to be on that show?

CHEF RICHARD BLAIS: Oh my gosh! I hate to use the pun right off the bat, but it’s been a next level experience! I get to hang out with Nyesha Arrington and Gordon Ramsay, 2 people that I have a tremendous amount of respect for. I’ve kind of been blessed in my career that I got to stand next to and work with true juggernauts in our industry so that and the fact that it’s a brand new concept! I think that it is next level and there’s an energy about it that fits my frenetic energy as well. I just literally came off set 2 days ago – we just got done filming season 2 which is going to premiere on Super Bowl night immediately following the Super Bowl!

AM: What? I am excited!

CHEF RB: Yes! I was going to say, that I could tell by your reaction that that is a pretty big timeslot to be directly from, “you just won the Super Bowl – what are you doing," to Next Level Chef! So we're really really excited about the millions of eyeballs that will be on it for sure!

AM: That’s so exciting! I love chili especially during this time of year. Who doesn’t? We recently had a chili recipe that is in a cookbook with other chili recipes. So being able to talk about this topic is awesome. I love unexpected pairings and the one we submitted is a Mezcal version. So I want to know, what do you love about chili?

CHEF RB: Oh my gosh! Well first of all, you’re an expert so now I’m a little taken aback and I didn’t know that you have published chili recipes, but what I really love about chili is 1 – as we’re talking about it and as your recipe showcased, is the versatility when it comes to creativity. 2 – I love one pot meals! As a busy person, as a dad, people are like, “oh you’re a competitive chef.” Everyday people have the real challenge that they come home from work and they have 30 minutes to make a dish. Their kids are coming home and it’s just chaos. Everyone is in this competition world and so I love meals that can be cooked in one pot and it’s pretty easy why. Not to get too technical, when you cook something in one pot, all of the flavor stays in that one pot. Most of the world’s great dishes are like that whether it’s a mole from Mexico, a bourguignon from France, a chili from whatever part of the world you’re making it from. I mean really, most of the world’ great cuisine starts with just one pot.

AM: I couldn’t agree more. I live in NY now, but I’m from the Midwest originally and that’s the land of the one pot meals!

CHEF RB: There you go! As a native NYer and someone that people always mistake me from being from the Midwest by the way – I think it’s because I’m nice! I think it’s generally I’m a nice guy. And again, you mentioned the Midwest and again, chili season – the weather. I live in Southern California, but if there is 1 leaf, it’s fall! If it’s 69˚, the fireplace is on and that it’s fall! If it’s 69˚, the fireplace is on and that sort of cuisine really fits for those moments! So yeah, I’m really excited about this chili!

AM: This month is National Chili month and I’m sure that you have a recipe that you want to share with us?

CHEF RB: I do! So you talked about your creative chili with Mezcal. Mine is going to start a little more classic. This is a chili that I make at home a lot. It’s a beef base, it’s a ground beef with beans and corn. And I have to ask you. Are you ok with beans in chili?

AM: Love beans in chili!

CHEF RB: Ok! Usually, you are if you’re not from Texas or you’re a real chili purist. But I like anytime you can get nutrition in there especially if you’re cooking with the family. I love that. So, it’s beef, beans, chili, onions, I do like to cook it down. In this case, I’m going to use some beer which is going to add a depth of flavor. Now listen, it’s not an alcoholic dish, the alcohol burns away. It’s just the flavor of the age if you will. It’s like when you’re cooking with wine and you get that depth of flavor. I also like to add cocoa powder which is one of my secret ingredients to my chili. My favorite regional chili is Cincinnati chili, have you ever heard of it?

AM: Oh yes, I was a Skyline girl.

CHEF RB: Oh yes, that I was going to say. It’s either Skyline or the other one! I love Cincinnati chili and I love – I mean, we’re vibing so I’m just going to share here. I feel like Cincinnati chili is the most underrated regional food in the US!

AM: FACTS!

CHEF RB: Facts! Exactly! I love – I mean you’re from the Midwest. I love Deep Dish pizza, I love a Philly Cheesesteak, every place has it’s thing. I love Barbecue Shrimp, Po’ Boys. Cincinnati chili, why is it so special? It has cocoa powder in it, it has cinnamon, it’s got cloves – it’s got all of these wintery almost fruity spices which makes my chili pair really well with the next step which is a peanut butter sandwich. A peanut butter sandwich combined with chili!

Now, I’m a chef, you know that! My peanut butter sandwich, I have to take to the next level – pardon the pun! I grew up not eating crust on my peanut butter sandwiches. I hope no one comes at me for not wanting crust on my peanut butter, blame my mom right? We all have memories. I’ve taken my peanut butter sandwich and made it into a raviolo, a big ravioli and instead of the pasta dough, it’s just white bread which is soft and fluffy and it’s filled with some creamy peanut butter and that is going to be a garnish for my chili. The rest of the garnishes you’ve probably already seen. I like garnishing on top with some onions, scallions, lots of jalapeños – are you ok with spice?

AM: Our recipe also had jalapeños in it!

CHEF RB: There you go and peanut butter neutralizes spice and you can make it spicier by adding the peanut butter sandwich next to it. Finish garnishing that out with a little cilantro. When I’m coming up with a flavor combination like this – peanut butter and chili, I look for ingredients that connect the dots. So cilantro you might see on a chicken satay which is a peanut butter sauce with lime juice and fish sauce. So the ingredients start connecting and then of course, I’m going to garnish with a little more texture, I’m using salted chopped peanuts – a lot of texture and then my beautiful, soft adorable –

Am I allowed to call this adorable?

AM: It’s pretty cute!

CHEF RB: Ok cute works! Cute, but not too cute to eat because you will eat it. And then a little bit of that right on there which is my version of a peanut butter sandwich chili recipe.

AM: Whether people are adding an unexpected twist to their recipe or they are using a passed down family recipe, how can people take them to the next level in term of general notes?

CHEF RB: Yeah, general notes! I think that the number 1 thing and you get this because you already revealed your amazing chili recipe. Have fun in the kitchen and don’t be afraid to make mistakes and I will tell you that some of the inspiration that I have received from being on the sets of these cooking shows where people have to cook in 10-15 minutes, is that inspiration happens sometimes because of improv right?

AM: Right!

CHEF RB: So if you can do this, set the clock to 45 minutes – I’m giving you an extra 15 minutes. Open up the fridge and just cook. Just go for it and don’t be tied to a specific recipe or cookbook. I love cookbooks, I love recipes, but sometimes you have to get away from the recipes to sort of find that creative source of genius! That’s when you end up adding cinnamon or cocoa powder or peanut butter sandwiches next to your chili. So just have fun with it. Make it a game!

AM: Love that!

You recently opened 2 new restaurants. You have Ember & Rye and also Four Flamingos. Can you tell us about these new restaurants?

CHEF RB: So both are affiliated with the Hyatt brand so Ember & Rye is a steakhouse at Park Hyatt Aviara in Carlsbad, CA. It’s a fine dining steakhouse next to an award winning golf course. If you’ve seen me on social media playing a lot of golf, it is because of that! They also have amazing tennis facilities as well because I know that we know each other from the tennis world as well. So that’s our steakhouse, Ember & Rye.

In Orlando, FL, Four Flamingos is my take on my memories of FL. Having my wife’s family from there, my east coast family vacationed there and also the influences that happen in that region – Central South American and Caribbean influences – a piece of local fish with a citrus beurre Blanc almost going backwards. You know, sometimes you can go backwards far enough where you can start seeing the future. There’s a reason why things are a classic and so we’re celebrating some of the things that are a classic of Floridian foods.

AM: Love that!

You’re a man that is always busy and you have a lot going on. Do you have any projects that you would like to share with us that we should keep an eye out for? Clearly, Next Level Chef, Super Bowl Sunday!

CHEF RB: Yes! Next Level Chef, thank you for that! I am in the process of finishing up my 3rd cookbook which will be a lot more plant-based. Maybe you will see a peanut butter sandwich next to some vegetarian chili in that book. That will come out hopefully by holiday season next year. There’s always a couple of restaurants in play!

AM: That’s so exciting and thank you for taking the time by talking with us here at Athleisure Mag and also on our podcast, Athleisure Kitchen! We always like the various interviews we’ve had with you or seeing you at events.

CHEF RB: I had a lot of fun – let’s do it in person sometime soon!

IG @richardblais

PHOTOGRAPHY CREDITS | Richard Blais

Read the OCT ISSUE #82 of Athleisure Mag and see NEXT LEVEL CHILI | Richard Blais in mag.

S2. E8. | ATHLEISURE KITCHEN CHEF RICHARD BLAIS

On today's episode of Athleisure Kitchen, we catch up with Chef Richard Blais who we enjoy seeing him judge on Guy's Grocery Games, seeing him in person emceeing at Taste of Tennis with the Williams sisters or when he is mentoring his team for Next Level Chef alongside Gordon Ramsay and Nyesha Arrington! We caught up with him to talk about chili which is perfect for this time of year as we begin to embrace all things fall! He shares his recipe and how he keeps it interesting with unexpected pairings! He also talks with us about a challenge that he will be judging on TikTok where food influencers will go head-to-head with their chili creations! We also catch up with what he has been working on, his latest restaurants Ember & Rye and Four Flamingos that he opened at Hyatt hotel properties in Florida and of course getting the scoop on season 2 of Next Level Chef which will premiere immediately following the Super Bowl on Feb 12th!

You can stay in the loop on who future guests are by visiting us at AthleisureStudio.com/AthleisureKitchen and on Instagram at @AthleisureKitchen and @AthleisureStudio. Athleisure Kitchen is hosted by Kimmie Smith and is Executive Produced by Paul Farkas and Kimmie Smith. It is mixed by the team at Athleisure Studio. Our theme music is "This Boy" performed by Ilya Truhanov.

Read the latest issue of Athleisure Mag.

FOR THE LOVE OF THE GAME WITH SOFIA KENIN

The summer has a number of events that are on our calendar whether we're there in person or watching it on TV. The US Open happens to be one of those events that we enjoy here in NY as well as attending events around it from the Taste of Tennis and a series of media events - it's always an exciting time to see the best in the sport.

We're excited for this month's cover, Sofia Kenin who has 5 WTA Singles Titles, 2 WTA Doubles Titles, WTA 4th ranked as well as the Reigning WTA Player of the Year! With a Grand Slam under her belt as the 2020 Australian Open Champion and making the finals at the French Open last year, we are excited to see how she continues to rock it in the sport! We talk about how she got into the sport, preparing for tournaments and how she takes time to enjoy the journey when traveling around the world to play as well as taking it all in as a tourist.

ATHLEISURE MAG: When did you fall in love with tennis and at what point did you realize that you wanted to go pro?

SOFIA KENIN: I fell in love with tennis at a very young age. I started playing tennis at the age of 5 and I was watching all of these pros and I was really looking up to them. I was like, around 6 years old and that’s when my dad took me to the Miami Open and that was the video that was going all around you know, when Kim Clijsters took me all around the site and of course, I was really excited since I was such a young girl at the time to see the press conferences, to be walking around and looking at the stadium. That’s when I knew that I wanted to be a professional tennis player. I just had a big dream.

AM: What is it about the sport that draws you to it?

SK: Everything about tennis is such a great sport! It’s physical and it’s a great mental sport where you have to have toughness to play it. Of course, you get to travel around the world to see so many beautiful countries, you stay at the best hotels, the food of course, going out - of course when there wasn’t a bubble and you could explore the city. Of course, there are all the opportunities that come with it and the competition as well! You’re able to do sports interviews, you have a team around you for the matches and when you walk on the court, it’s up to you so that you can compete and leave it all out there.

AM: Our readers, and ourselves included, love watching tennis because it is fun to see our favorites traveling around the world. When it comes to training and prep, can you walk us through what a day or a week looks like in terms of practicing and working out due to an upcoming tournament?

SK: I typically practice tennis twice a day 1 and a half hour practice sessions and after that, of course lunch and recovery with some of my KT Tape. Then, I’m back with my trainer for another couple of hours and recovery is very important in my daily life. I have to maintain a good recovery so that I can do my best during the training week and upcoming tournaments.

AM: What are your go-to workouts that you do that optimize you in tennis?

SK: Sprints, drills, agility, core – a little bit of that. Of course, weights in the gym.

AM: In terms of the tennis season, when does it start and end for you?

SK: Well of course, everything has changed with the whole pandemic! Typically, the tournaments start in January in Australia which has big travel days and everything which is where I won Australia! Of course, there are all those tournaments after that and it finishes off in Asia in the fall. But the end of the season this year, will be in Indian Wells which I can’t complain because I love Indian Wells – but we usually finish our season in Asia.

AM: What is your off season like? What do you do during that time? Are you still training or do you take time for yourself to realign everything?

SK: Of course, there is a lot of training and that’s when you have to build up physically and mentally and you do have to find some downtime. It’s not all about tennis, you’re traveling on the weeks and you obviously want to have some downtime to just go hang out with my friends, some time with my family, to go to the beach, to do some shopping! I love being able to hang out in the sun and to have time in the water and to be able to work on my tan as I can’t really do that all year. So I have about a month or so to get that tan and I need to use that time.

AM: It’s always fun to see singles and doubles matches because it’s interesting to see how a player has these different dynamics when playing each one. When you’re playing, is there a different approach to when you’re playing a singles match versus doubles?

SK: Of course, singles you’re kind of on your own and the court is wide open as you need to be able to move around a lot. But doubles, you’re with your partner and it’s my friends and you’re having a good time, you don’t have to be as serious as you do for singles, but of course you still want to be able to do well. Doubles requires that you have to have a really good connection with your partner and really good hands at the net, because both players are tough and you know that they have really good hands at the net. They know how to do I-formation. You can tell the difference between a doubles player and those that just want to have fun and play which would be me. It’s fun playing doubles, I like it!

AM: It’s funny because when I worked at Lacoste HQ, our department would play tennis in the summers as a fun way to connect. I wasn’t concerned about the singles play, I was ok with that – I’m not a professional by any means, but the doubles! I always ways wondered how people were able to play this as I was always anxious about where I was standing and where my partner was, it was terrifying!

SK: It can be scary sometimes especially when the ball is coming to the net and then you’re like, “oh my God, am I going to get hit in the face?”

AM: Seriously!

SK: Right, nowadays, you hit the ball around as you’d rather hit it out, then hit your opponents.

AM: Over the past 18 months, we’ve interviewed a number of athletes and recording artists about how they were able to be creative or still active in their sport during the pandemic. We found that many of them had really creative ways that they were able to stay in shape. Did you have anything like that for last year that you had to navigate due to not being able to access certain courts or things like that?

SK: Of course! It was really difficult for everyone! We were traveling and had safe bubbles when we were participating in our tournaments as we could only go to the hotel and straight to the tournament site. Obviously, that was not the most fun thing, but ok – that’s what we had to do. It’s hard to be on the road for weeks and months at a time without being able to walk or to explore the beautiful city or Mother Nature.

Over time, I have learned that small things have been working for me. I started a new TV show that I enjoy watching and I had a few, but I started watching Keeping Up with the Kardashians or I would play some music on Spotify.

AM: Even with last year being such a tough year for so many of us in various ways, you were literally killing it! You won the Australian Open, you were a finalist at the French Open – what was it like to have that kind of achievement taking place?

SK: It was absolutely amazing and I could never describe those moments. It was the highlight of my career. It has been a dream of mine to win a Grand Slam and I was completely speechless when I won. A few tournaments that happened after that, I didn’t win, but I am only human and it happens to everyone. When you win a Grand Slam, it’s exciting and you feel a lot of pressure after that and the expectations of those from the outside and I was able to somehow find myself back and I was able to close off the year as a French Open finalist! It was nice and I was happy for the way that I was able to come back, play tennis and to be able to prove to myself that I won a Grand Slam and that it wasn’t by accident. Unfortunately, I wish that I had won the French Open, but I got to the finals and not too many people can say that. I just hope that I can continue and that I will have many more Grand Slams under my belt.

AM: For sure, I mean your stats and what you have accomplished is really phenomenal. Being ranked 4th in the WTA, being the top American in singles – that is such an amazing feat to have! What are your goals for the remainder of the season or what you’re looking forward to in terms of next year.

SK: Number 1 is to stay healthy. We always downplay it and we look at tennis, tennis, but health is #1 and you can’t buy it. With all of these tournaments being back-to-back, players can have injuries right now. It’s a great part of the season because we’re back in North America and playing in front of the US fans and I’m excited to be able to compete and to get back into my matches and hopefully continue to make more memories and getting more into the spotlight, I guess!

AM: With the remainder of the season, do you have a favorite upcoming tournament that is always your favorite to go into?

SK: I like all of them, but I’m obviously looking forward to the US Open. I love the fans, I love NYC and I love being there. I look I look forward to after the pandemic being able to enjoy seeing the city, being able to walk down 5th Ave and to see all of the people and the beautiful city.

AM: When you’re looking at your IG, of course we know you’re focused on your game, but it’s cool to see you enjoying being a tourist in the city that you’re competing in! What are your 3 favorite cities that you love to be in whether you’re shopping or eating?

SK: Thank you for saying that I’m a tourist, because I love being that and when you’re shopping, you can never go wrong in Paris, Rome or NY, it’s one of the most beautiful cities. You can do really great shopping there as they are my favorites and they have the best food!

AM: We love talking about a number of verticals from sports, travel etc. As the Style Director and fashion stylist, fashion and personal style are of interest to me as well as Athleisure Mag! I love the bold personal statements that you have made in your looks. How would you define your personal style?

SK: I think fashion is super fun and I enjoy it! I have always wanted to be a fashion designer, maybe not drawing as I don’t have the best hands for that, but being able to put pieces together as a fashion stylist. I’m easy going. I like nice dresses, I like casual wear and of course I’m not afraid to wear colors or designs. I wear a little bit of everything. Of course, I like to wear the nice top designers and I try to shop there nowadays – not trying to be spoiled or anything, but I do like keeping up with the fashion.

AM: We know you’re sponsored by FILA and in looking at your looks from last season, I love the Heritage Collection (Fall Heritage Dress) that you wore as well as Mad For Plaid (Print Racer Tank and Plaid Flared Skirt), what does it mean to have them as a sponsor and do you foresee designing a capsule collection with them?

SK: First of all, I really love the Heritage Collection as well! It’s such a great and prestigious brand and I really love that they have done such a great job in designing my clothes and we have such a great relationship. I’m really lucky to have them as my sponsors. They are super supportive of me and have always been there for me and have allowed me to be my authentic self. They also have great lifestyle clothes as well which I have obviously been asking for them to send me some outfits and shoes. It fits with my style and it’s great working with them. Once I start getting back and playing better, there is an option where maybe I can design something of my own! But right now, I enjoy what we’re doing now and maybe after my tennis career, down the road, I could be a fashion stylist or something of that nature as fashion can always come back!

AM: We talked a bit earlier about KT Tape. Why do you feel there was such a synergy between you and the brand and that it made sense for them to be a sponsor for you?

SK: It’s a great product for recovery and many people don’t realize how important recovery is. As a professional athlete, I believe that KT Tape as a brand and a company is one that fits authentically into my life. I love using products such as KT Tape Cold Massage Roller and the KT Recovery+ Pain Relief Gel Roll-On. I’m super proud to be part of that brand.

AM: Couldn’t agree more. We find when we’re at photoshoots, press junkets, media events, attending NY Fashion Week and music festivals, their KT Performance+ Blister Treatment Patch and BFF Blister Prevention Tape is something that the team enjoys using so we can continue to stay on our feet and do the job that we need to do!

You have such a passion for the sport, do you do anything to give of your time to assist the community or to work with kids that are drawn to tennis?

SK: I love being an inspiration to kids and the younger generation as I know that they look up to me. I participate in a number of activities in every tournament which I’m invited to. I love doing that. It’s a bit early in my career and a lot of players have their foundations and I help them in whatever way that I can.

AM: You’re currently the WTA Player of the Year. What do you want your legacy to be in this sport?

SK: Well I just want to keep playing and continue to enjoy myself. I want to win more Grand Slam titles. I’m 22 years old so I haven’t thought about my legacy, but I definitely want to be a role model to young girls that want to be a tennis player one day. I want them to remember my name and remember me as I have looked up to Serena Williams, Roger Federer, Rafael Nadal, Anna Kournikova, Maria Sharapova – everyone that I have looked up to. They inspired me and I want to be someone like that for those coming up. I’d love to be an icon and maybe be the next Serena Williams, but maybe let me get a few more Grand Slams or be like the 3 GOATS Roger Federer, Rafael Nadal and Novak Djokovic who have all won 20 Grand Slams which is pretty incredible! If it’s possible, I will take it!

AM: You're still in your season so when you’re not on the court, how do you take time for yourself?

SK: Of course shopping because I love it and I’m crazy about it! I love to have dinner with my friends and family, going to the beach or I can stay in bed all day and just watch Netflix and Hulu and just relax!

IG @Sofia.Kenin

PHOTOS COURTESY | Front Cover, PG 21 + 22 KT TAPE | PG 16 -18, 25 + Back Cover Sofia Kenin |

Read the JUL ISSUE #67 of Athleisure Mag and see For the Love of the Game with Sofia Kenin in mag.

THE JEWEL OF THE COURT WITH DANIELLE COLLINS

This month, our eyes turn to the US Open which takes place here in NYC. A number of tennis greats will battle with the best in their sport to walk away victorious. In addition, there are a number of fun activities around this time of year to hang out with your favorite player, to take in the game and more. Right before the Taste of Tennis, a culinary event that celebrates the US Open along with a number of athletes within the game and outside of it, we had the chance to chat with Danielle Collins who is known for her phenomenal playing as well as making jewelry for the court. We talk with her about the game, her passion for it and being a jewelry designer.

ATHLEISURE MAG: Tell us about what made you fall in love with tennis and drew you to the sport?

DANIELLE COLLINS: My draw to the sport goes back to my grade school days. Back then, every Monday to kick off the week we had Show and Tell. There was a boy at school who would bring in these shiny trophies he'd won over the weekends to show our class. I remember seeing the trophies and asking my Dad how I could win trophies like that, and he told me if I worked really hard I could win some trophies, too. I guess you can say that I've always had the competitive spirit from an early age, and loved the way tennis makes you problem solve on your own.

AM: What was the moment when you realized that you wanted to go pro?

DC: I knew I wanted to go pro when I was seven years old watching the Grand Slams on television with my parents. I didn't really know how to put my game all together as a junior, and didn't have the opportunity to turn pro right out of finishing high school. College helped me grow so much personally and as an athlete. Winning two national championships at UVA gave me confidence to know I could also have success at the professional level.

AM: How was playing in the quarterfinals in doubles at Wimbeldon?

DC: I absolutely loved competing with Bethanie. She was so much fun to share the court with and her energy is contagious! Getting to the quarterfinals was really huge for me personally, as I had never made quarterfinals in a Doubles Slam before.

AM: How has the current season been since the US Open is around the corner?

DC: The current season has been great. I am continuing to make progress within my game, and gaining the experiencing I need. Sometimes I don't get the results I want, but right now I am more focused on trying to continue to develop my game, and on the daily process to get myself to the next level.

AM: What is an average day like when you are in training for your next match?

DC: Training days are always different unless we are in pre-season. When I'm on the road, there are many variables during tournaments. We make time for strength and conditioning workouts everyday, put the hours in on court, and work with my sports psychologist/ performance coach. We also spend a lot of time focusing on recovery and making sure my body is getting what it needs to relax.

AM: What is the tennis season like?

DC: The tennis season is very long, but perfect for me since I love competition and traveling.

AM: We love accessories, what drew you to jewelry and how did this interest become another passion?

DC: What I love most about jewelry is the story each piece can share, and how sentimental jewelry is for people. For me, every piece of jewelry I own has some type of unique story behind why I designed it or what drew me into buying it. Designing jewelry allows me to use my creativity and imagination, in a way that is much different from tennis. I've always been passionate about fashion and art, and I am so grateful to have the opportunity to partner with Ritani to showcase my other passion in life.

AM: We know you have partnerships/sponsorships with New Balance and Head Racquets. When did you start working with them and what do you do with each of these relationships?

DC: Head and New Balance have been incredible for me and my career. I have been working with Head for about two years now and New Balance for a little over a year. There is no better feeling when you have two highly respected companies like these two, giving so much care and support to my career. The teams that New Balance and Head, work so diligently behind the scenes to make sure that we have the best equipment. Head has been so great in helping me accommodate to any specific needs that I have had with making sure my racquet is just the way I want and need it to feel. What both of them do is really special, and I am so grateful to have them a part of my career. They mean the world to me!

AM: Tell us about the Danielle Collins Jewelry line and of course about your diamond tennis bracelets?

DC: Launching at Wimbledon was so incredibly special to me. Wimbledon is the holy grail of our sport, and the rich tennis tradition is something that cannot be compared anywhere else in the world. When we launched, I was happy to carry on the tradition of elegance that the tennis bracelet represents. So many of the fans and jewelry lovers remember back in the 70s when Chris Evert was sporting her diamond tennis bracelet on court. I loved bringing back that vintage aesthetic, and was proud of the exquisiteness that Ritani engrained into each of the small details and sparkly diamonds.

AM: What is the full offering of pieces available at Danielle Collins Jewelry line?

DC: The full offering available is Necklaces, Bracelets, and Earrings. We offer some finer pieces and some more fun whimsical ones as well.

AM: What pieces from yourdo you wear during your matches?

DC: The jewelry that I wear during my match are a diamond tennis bracelet and double pendant diamond necklace.

AM: When creating your line, what inspires your pieces from legendary tennis players to various aesthetics?

DC: When designing, I enjoy creating a variety of different pieces. All of my pieces have one thing in common -- they are timeless, and will not go out of style. While some pieces are more whimsical and playful, and others follow a more classic design, at the core, it’s about the meaning behind them.

AM: When you are creating your pieces as you intend to have them worn during playing, what are you looking to include and to avoid?

DC: When I am creating my pieces and intend to have them worn I like wearing pieces that are edgy and sophisticated. I try to make sure each piece is lightweight enough to wear so that I am 100% comfortable moving around on court. The material that I like to include the most is diamonds. They are one of the world’s toughest materials, and at the same time, they shine and are sophisticated. I try to be one of the toughest players on tour, and at the same time I try to be fashionable! The art of jewelry and wearing these pieces allows me to showcase my creative sense of style, and reminds me to be tough on court.

AM: As a professional player and entrepreneur, what lessons did you learn that inform how you go about your endeavours?

DC: Being both a professional tennis player and entrepreneur has taught me a lot of lessons along the way. Both have taught me how to network, organize, and manage my career and jewelry line. But the most important thing both have taught me is knowing how to take appropriate risks.

AM: In St. Pete, Florida, where can we find you grabbing a meal/cocktail, working out and going shopping?

DC: On the weekends, you can find me at Bern's Steakhouse in Tampa, grabbing my favorite meal. I enjoy going to hot yoga on the weekends, and shopping at Restoration Hardware to draw inspiration for my home.

AM: What are 3 items that you tend to carry in your carry on when you’re traveling?

DC: Three items I carry in my bag when traveling: sunscreen, hair brush, and mascara.

IG @DanimalCollins

Read the Aug Issue of Athleisure Mag and see The Jewel of the Court with Danielle Collins in mag.