We always enjoy being able to sit down with Chef Kristen Kish to talk about what she is working on or where we will see her next. Last month, S4 of Peacock’s The Traitors kicked off and we have been enjoying seeing her navigate this murder competition show that takes place in a castle and has a number of our favorite celebs across reality shows included. As of reading this issue, all episodes are streaming now and you can see her journey!
Next month, BRAVO’s S23 of Top Chef is back starting Mar. 9th (if you have Peacock, you can see the first episode early on Mar 3rd). This year, our favorite host along with her co-judges Chef Tom Colicchio and Gail Simmons will bring us to North and South Carolina as we learn more about the chefs who will be competing, along with learning more about the cuisines that are indicative of these areas!
We wanted to know more about her participating in The Traitors, Alan Cumming (Glenrothan, X-Men franchise, Golden Eye) as host, and to get to know a bit about the inner workings of this show. We also wanted to know more about the upcoming season of Top Chef as we get excited to see this culinary competition show. As always, we want to know more about upcoming projects that she is working on as we look ahead to the Spring.
ATHLEISURE MAG: As a murder mystery competition show, The Traitors is one that we enjoy. It’s an interesting blend of watching talents that you know from various shows coming together to win challenges while also picking people off. What led to you deciding that you wanted to participate in this show?
CHEF KRISTEN KISH: Saying yes to The Traitors felt a lot like when I was first asked to compete on Top Chef. It wasn’t something planned, it just presented itself. I have learned that those unexpected opportunities are usually the ones that shape me the most.
What made me a bit nervous is that it’s not built on one skill set. In the kitchen, I can rely on technique and experience. This was different. It was psychology, intuition, and navigating discomfort in real time.
AM: When you sat down at the first roundtable where the initial Traitors were selected, what was that feeling like and what did you want to be?
CHEF KK: I wanted to be a Faithful. Sitting there blindfolded, in complete silence except for Alan’s footsteps, was incredibly disorienting. You’re suddenly cut off from real life and fully immersed in the game. It feels like the moment everything shifts.
I wasn’t trying to count his steps or calculate where he stopped. I was actually very aware of my own thoughts. I just let myself settle into the reality that the game had officially begun. It was less about strategizing in that moment and more about grounding myself in what I was stepping into.
AM: Each morning, the breakfast table is one of my favorites to see everyone come together! Did you have a favorite item that you enjoyed eating?
CHEF KK: Not really a single favorite, but I did enjoy the coffee. Right before missions, after finishing breakfast, I found myself snacking on a lot of the dates they had in the kitchen. Quick energy! I started out eating hard‑boiled eggs in the first few breakfasts, but that got a bit tiresome. The dates became my go-to.
AM: With so many different types of personalities coming together, how did you prepare to be in this unique environment?
CHEF KK: For me, there’s really no way to prepare for something so unknown, especially as someone who has battled with social anxiety. Even in the middle of a game that encourages lying, deception, and manipulation, it is a game at the end of the day and my goal is to have fun.
AM: Alan’s outfits are iconic what was your favorite look that he wore?
CHEF KK: Recently, one of my favorites was when he dyed his hair blue, pink, and white; a nod to the trans flag. I loved how he incorporated messages that had nothing to do with the game, but reflected social justice. Those little choices made his style feel personal and meaningful beyond just the outfits.
AM: What was your favorite look that you wore during The Traitors season, favorite moment, and favorite challenge?
CHEF KK: I did dress up in a black pinstripe suit one day because I thought I was going to find out I was murdered that day. Knowing that I had to do my own glam everyday, I needed clothes that felt like a polished me. A well-tailored suit is timeless, comfortable and temperature appropriate.
My favorite challenges were the physical ones that tested strength and athleticism. I’m active, so I really enjoyed being able to move and push myself. There was one in the weird, creepy cabin where I was convinced a snake would drop from the ceiling. My favorite part? When it didn’t!
AM: What was a takeaway you had from being on The Traitors?
CHEF KK: The biggest takeaway for me was that stepping outside your comfort zone can lead to incredible experiences and even lifelong friendships. That was honestly the best part of the whole journey.
AM: You’ll be back on our screens again with Top Chef on Mar 9th on Bravo! What are you excited for us to see for this season?
CHEF KK: I’m most excited for everyone to meet this new group of incredibly talented chefs. It was a pleasure to witness how each of them brought something unique to the table, and tasting their creativity and passion unfold was such a joy.
AM: When we think about the cuisines of The Carolinas, what are the ingredients that are indicative of these states?
CHEF KK: Throughout the season, it’s about using the ingredients but also drawing from the cultures, and the history behind them. Each chef brings their own perspective and their own creativity to the table. Watching them transform those ingredients into dishes that tell a story, their story, is one of the most special parts of the season.
AM: Each season there seems to be some twists. We know that there are twins competing this year and a few format changes - what can you tell us about this?
CHEF KK: There are always subtle changes each season, but the heart of Top Chef remains the same, it’s still the show you know and love. The twists come through how the chefs perform and adapt, so you’ll see new surprises emerge naturally from their creativity and strategy. You’ll just
have to tune in to see how it all unfolds!
AM: How did you prepare for this season of Top Chef?
CHEF KK: I research places I would like to dine at since we are there for such a long time. I research the landscape and cuisine so I have baseline knowledge going into any season. Overall, I love watching and having a front row seat to the chefs’ journey. I know how Top Chef can change your life and that aids my excitement and compassion for their journey.
AM: You are also the Chef-in-Residencen at Auguste Escoffier School of Culinary Arts, which we know that Teyana Taylor (The Rip, One Battle After Another, The Book of Clarence) is currently a student there. Why did you want to be the Chef-in-Residence and why is this so important to you to be involved in this?
CHEF KK: I saw that! I think it’s very cool that with as busy as she must be, she’s taking the time to explore her passions. I’d love to get in the kitchen with her!
The team at Escoffier have been great partners and we’ve built this role together focusing on what we all believe are some of the most important benefits of culinary school outside of the technical skills... mentorship, building confidence and sparking curiosity. The core of what I do as the Chef-In-Residence are student-focused initiatives and this year we’re expanded on that.
AM: Are there any upcoming projects that we should keep an eye out for?
CHEF KK: I’m focused on continuing to build Kish Aperitif and introducing it to a wider audience. I’m incredibly proud of what my partners and I have created, and I’m excited for more people to experience a part of my heritage through this lens. I also have a few ideas brewing that will allow people to engage with my world in new ways — and I’m looking forward to sharing more soon ;)
PG 113 PHOTO CREDIT/HAIR STYLIST Derek Yuen MUA Alyssa Fall STYLIST Charlotte Rose Coleman | PHOTOS COURTESY PG 114 Griffin Nagel/Peacock | PG 116- 118 Euan Cherry/Peacock | PG 120 - 123 Paul Cheney/Bravo | PG 124 Sarah Israel/Bravo |
Read the FEB ISSUE #122 of Athleisure Mag and see CASTLE TO CAROLINAS | Chef Kristen Kish in mag.