Read the AUG ISSUE #116 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
PHOTO CREDITS | ABC The Golden Bachelor
PHOTO CREDIT | Disney/Maarten de Boer
On Sep 24th, we will join the rest of Bachelor Nation by watching S2 of The Golden Bachelor as we watch Mel Owens find his way through his journey to find someone to love. We know it will be an interesting season to watch the former NFL Rams’ player and Partner and Attorney at Law for Namanny, Byrne & Owens. We only have a few more days to go!
Now, we know who the contestants will be for this season and we’re sharing them below. In addition, we’re already looking at who could be going to Hometowns although night 1 will give us way more insight on this! Until then, enjoy getting to see the lovely women that we will see a lot more of!
Each night during this season, we will tweet about The Golden Bachelor and you can chat along with us (@AthleisureMag + with our Co-Founder/Creative + Style Director, Kimmie Smith @ShesKimmie) to see what’s taking place!
Each week we will let you know who our faves were from the last episode and if we’ve changed up since then as it pertains to who we think should go to Hometowns.
We also suggest a podcast that we’ve become obsessed with over the past few seasons, Wondery’s Bachelor Happy Hour to get their feedback!
Read the latest issue of Athleisure Mag.
Read the AUG ISSUE #116 of Athleisure Mag and see Grapefruit Beauty in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see THE PICK ME UP in mag.
Read the AUG ISSUE #116 of Athleisure Mag and see #TRIBEGOALS in mag.
In this month’s issue, our front and back cover story is with multi-Grammy winner vocalist, songwriter, multi-instrumentalist, 40M+ records sold with his band Matchbox 20 as well as selling 18M+ records as a solo artist, Rob Thomas! Earlier this month, his tour made its way to the Seaport here in NYC as he has been touring throughout the Summer as well as heading to Australia and New Zealand for a number of dates this Fall! With the release of All Night Days dropping on Sep 5th, we were excited to sit down and talk to Rob about his phenomenal career with his iconic band; learning about his solo career as well as his 6th studio album (non-holiday); his creative process; why he wanted to release this album; having his son on tour with him as his lead guitarist and more!
We love this time of year as the US Open is 3 weeks of matches at Arthur Ashe Stadium and Louis Armstrong Stadium where the best tennis from around the world plays at the final Grand Slam of the year! In addition to the matches themselves, there are a number of events that are adjacent to it that get you in the spirit from Aug 18th – Sept 7th! We share what we attended during Aug which includes watching the Mixed Doubles Matches thanks to the Lavazza team having us in their suite while we enjoyed watching Madison Keys, Naomi Osaka, Novak Djokovic, Jessica Pegula, Carlos Alcaraz – just o name a few! We also headed to the WTA Clubhouse X Gillette Venus to enjoy spending the morning/afternoon enjoying their café, a workout, shopping their market, and enjoying a panel that included current WTA #1 in doubles Taylor Townsend who has 2 major doubles titles for the 2024 Wimbledon Championships and 2025 Australian Open. We also share a bit of a recap from this year’s Taste of Tennis which was held at Aqua New York where top tennis athletes, chefs, and food converge on an epic night. We also enjoyed attending the evian Frances Tiafoe X Daniel Boulud dinner at SUMMIT One Vanderbilt where we were able to enjoy a phenomenal meal inspired by Frances’ favorite dishes as well as cocktails with an epic view.
We also recap MLP New York Tournament Finals that took place Aug 22nd – 24th. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila at this tournament that took place at City Pickle in Central Park.
We took some time to chat with Chef Christina Tosi to find about how Milk Bar came about, her creative process in making her treats, and her recent partnership with Premier Protein!
We have been fans of historian and business podcaster Lindsay Graham for a number of years as he has a number of shows that he does in partnership with Wondery through his production company Airship. We enjoyed talking with him to find out how he came to this industry, talking about his successful podcasts, the final season of Business Movers which concludes at the end of Aug, and more!
We caught up with DJ Sommer Ray to talk about her current tour, her music, and her beauty brand, Imarais Beauty!
We also enjoy the investigative podcasts by Charlie Webster as we were hooked when we heard her series Surviving El Chapo which she co-hosted and co-executive produced with 50 Cent. When she continued with Scamanda – we were thoroughly hooked to her style. She has just released Unicorn Girl, an Apple Original and it’s yet another podcast that takes you on a journey about a person, their actions, and it lets you decide on what you think about them.
We headed to DC to enjoy the phenomenal dishes and cocktails at Selva for this month’s The Art of the Snack.
This month's Athleisure List comes from Leo’s Famous which is below Leonetta’s in NYC. We also head to DC to enjoy Fancy Ranch Fried Amish Chicken which opened recently as a pop-up but is already looking for a brick and mortar!
This month's 9DRIP comes from Rob Thomas where he shares what he bought himself when he felt he was in a place where he had funds, his go-to style, and how he gave back to mentors, family, and friends. He also shares his 9PLAYLIST MULTI with us on what songs are on his playlist, what he is reading, and what streamed shows and podcasts he is listening to. Lindsay Graham also shares his 9PLAYLIST MULTI with us as well and let’s us in on his 63MIX ROUTIN3S on what he has, does, and enjoys Morning, Afternoon, and Night. Celebrity Choreographer and DJ Matt Steffanina also shares his 63MIX ROUTIN3S with us as well. Last month’s cover star, Tyson McGuffin shares his 9LIST STORI3S3 for his must-haves in grooming, style, and fitness. DJ and fitness entrepreneur/influencer Sommer Ray also shares hers as well this month. Our THE 9LIST 9M3NU comes from Chef Christina Tosi of Milk Bar, Chef Ed Cotton of Leonetta here in NYC who share their 9CH3FS with us and private chef/cater Chef Marcel Cocit who shares his 9B-L-D.
Read the AUG ISSUE #116 of Athleisure Mag.
PHOTO CREDIT | TurboTax
Earlier this year, we had the pleasure of interviewing Egypt + Mike and with us thinking about our business taxes, we wanted to circle back to this duo to find out what we need to know!
ATHLEISURE MAG: We had the pleasure of interviewing you earlier this year and now small business taxes are coming up next month! What are some tips and tools that we can use to be organized in order to begin preparing our taxes and to think about for next year?
EGYPT: We’re right there with you! We run seven businesses, so staying organized is key. One of the best decisions we made was hiring a bookkeeper. It’s been a huge stress reliever. We also use TurboTax Business, which has been a game-changer. What I love most is that it provides year-round support, not just during tax season. You can connect with a virtual tax expert at any time, which really helps reduce the last-minute scramble.
A lot of small business owners filed extensions back in March, and now that September 15 is right around the corner, it's crunch time again. That’s why we always say: build your dream team. At a minimum, your team should include a bookkeeper, CPA, and an attorney. Having experts in your corner allows you to move through tax season with confidence. Tools like TurboTax Business help keep everything streamlined and simple.
MIKE: In today’s world, juggling family, kids, and multiple businesses can get overwhelming. That’s why it’s crucial to get ahead of the curve. Schedule time to get your finances in order now, as you don’t want to be the person trying to file for 2024, 2025, and 2026 all at once!
My advice? Plan ahead. Set regular check-ins. And don’t wait until tax season to talk to an expert. With TurboTax Business, you can connect with pros who specialize in small business taxes. They’ll help you uncover every eligible deduction and find ways to maximize your savings in the long run.
AM: How important is financial planning for personal and professional goals?
M: It’s everything. Like they say, “Failing to plan is planning to fail.” I wasn’t taught financial planning growing up, so learning it as an adult has been life-changing. Now, I treat it like gold. And more importantly, I want our kids to learn the value of money, too.
Financial education is essential. You could earn millions, but if you don’t know how to manage it, it disappears just as fast. Planning is about protecting your future and creating a legacy.
E: Absolutely. I always say: “It’s not how much you make, it’s how much you keep.” Money is a tool. And if you use it wisely, it can compound and give you the freedom to do what you love.
For every business we’ve launched, we’ve created a business plan that we revisit annually. Why not treat your personal finances the same way? Set financial goals, review them regularly, and make adjustments when needed. That structure and discipline allow your money to work for you, not the other way around.
M: And here’s a truth a lot of people overlook… planning includes knowing when to ask for help. You don’t need to figure it all out alone. Partnering with a TurboTax Business expert means you’ll avoid costly mistakes like missing deadlines or miscalculating taxes.
E: Speaking of mistakes, I made one years ago when moving funds between investments. The money hit my personal account, triggering a capital gains tax, and I wasn’t prepared. These are things most people don’t know, and without an expert, they don’t know how to fix them either.
That’s why it’s so important to work with a tax pro who understands both your business and personal finances. They’ll help you make smart decisions with the full picture in mind. And with TurboTax Business, you also get 20% off your personal tax prep, which is a nice bonus!
AM: For those that are in the process of buying their first home, what should we have in mind when it comes to going through that process?
E: If you're planning to buy your first home, start months in advance, not when you're ready to tour properties. The first step is to sit down with a lender to assess your financial readiness and buying power.
What you think you can afford monthly doesn’t always align with what a lender will approve. You might feel comfortable with a $500,000 home, but the bank might not see you as a reliable borrower yet. So your financial picture—credit, income, debt—all of it needs to be aligned ahead of time.
Preparation is key. Get financially and mentally ready before you even start house-hunting.
AM: Are there any design aesthetics—whether it's colors to include in our space or elements that we should bring into our homes—as we look forward to Fall/Winter 2025?
M: We’re seeing a strong movement toward bringing the outdoors in. People are adding more greenery, natural textures, and organic elements. Homeowners are also loving outdoor spaces that function like indoor rooms… think sunrooms, all-weather patios, or screened-in porches.
Another big trend? Smart homes. From lighting and blinds to appliances and security, people want homes they can control with a voice command or smartphone. I’d say around 80% of buyers are looking for homes with integrated smart technology, and many new builds include it as a standard now.
E: Yes, and natural light is huge, especially as we enter fall and winter. I personally suffer from Seasonal Affective Disorder (SAD), which is triggered by lack of sunlight. That’s one of the reasons we moved South, though even here I still feel it.
We’ve seen a big increase in requests for larger windows, skylights, and panoramic doors to help bring in more natural light. It's a top priority for many homeowners heading into the darker seasons, and it's something I specialize in designing.
M: We always say we’re living in the Jetsons era. Smart homes, sunlight optimization... the future is here!
AM: What are some projects that you can share that we can keep an eye out for with the two of you?
E: We’re so excited about Season Two of our podcast, Marriage and Money. It’s truly a passion project. It all started because we wanted to carve out space for real adult conversations, especially about relationships, money, and life. This season, we even took it on the road, which has been an amazing experience! Also, we have launched Egypt And Mike TV on Youtube where you can find us designing clients' homes, managing our businesses and family and laughing all along the way. We were also nominated for an Emmy for our show Married To Real Estate, so fingers crossed.
M: We’ve also got new digital projects on the horizon and some big announcements coming soon. Stay connected with us online there’s much more to come!
Read the latest issue of Athleisure Mag.
PHOTO CREDIT | Chef Marcel Cocit
There are certain foods that when we see it, we can think of an array of dishes that they can go be part of regardless of the time of day! So with International Bacon Day coming up on Aug 30th, we wanted to sit down and chat with Private Chef/Caterer Chef Marcel Cocit to talk about his culinary background, how we can enjoy International Bacon Day, his partnership with Coleman All Natural Meats, and how we can take this treat to the next level in non-traditional ways!
ATHLEISURE MAG: When did you realize that you wanted to be a chef?
CHEF MARCEL COCIT: I realized I wanted to be a chef at a young age. I was about 8 years old. I used to watch my grandmother and my dad cook together. Also, being from NY, I was exposed to a lot of great and diverse food.
AM: You're a private chef/caterer. Can you tell us where you trained and kitchens you worked in?
CHEF MC: I trained in NY at The New York Restaurant School and got my culinary degree from them. I then went to work at Club 101 which was a private luncheon club for private members. After that, I landed my first personal chef job for the Whitney's out in Long Island. They were a very prominent family in New York.
AM: How do you define your style of cooking?
CHEF MC: It all depends on the occasion, but I like fresh farm to table and seasonal cooking. I like to keep things simple. I also love comfort food, and I have a passion for baking.
AM: Bacon is a great ingredient and can be enjoyed beyond breakfast! Tell us about International Bacon Day, how we can celebrate and what are some tips if we want to make the perfect bacon?
CHEF MC: My family loves bacon so to celebrate International Bacon Day is a fun and delicious day for us. The perfect way to make bacon is to cook it in the oven. It's a simple way to cook it with no mess! All you have to do is a line a baking sheet with either parchment paper or aluminum foil and lay you bacon side by side without overlapping them and then put it into a 400 degrees oven for about 15-20 minutes depending on the thickness, then take it out and drain the bacon on some paper towels. You will come out with the perfect crispy bacon and you will have no mess to clean up afterwards.
PHOTO CREDIT | Coleman All Natural Meats
AM: You have partnered with Coleman All Natural Meats - why is this a bacon that you enjoy using?
CHEF MC: I love using Coleman Bacon because it has no antibiotics, no added hormones and no nitrates. I only buy the best meats for my family and Coleman is premium meat product.
AM: What sets their bacon apart from others that we have consumed?
CHEF MC: You can taste the difference in the Coleman bacon. It is a top-quality meat and the flavors of the applewood and hickory smoked really comes through in the bacon.
AM: With Fall being around the corner, how can we incorporate it in creative ways for this time of year?
CHEF MC: When I'm hosting a party or hosting a holiday get together, I like to make my Bacon Ricotta Crostini topped with a Balsamic Glaze. It's creamy and delicious. I use Coleman's Steak Cut Bacon which takes this crostini to another level.
I also love to make a bacon and sage butter rub for my turkey for Thanksgiving. It adds so much flavor to the turkey and I also make a bacon sage gravy to go along with it. My family and extended family is obsessed with it.
AM: What are ways that we can enjoy it in cocktails whether we're tailgating or watching our favorite shows with friends when they are over?
CHEF MC: My wife loves making Bloody Mary's so we love to sprinkle a little bacon in there. It takes the cocktail to another level!
PHOTO CREDIT | Coleman All Natural Meats
AM: We have been hearing about Bacon Bouquets, how can we make them as an interesting center piece for our tables?
CHEF MC: I love making Bacon Rosettes to add to my charcuterie boards, they are so different than what most people put on their boards. I think it adds a beautiful and delicious touch to your centerpiece. Bacon Rosettes are super easy to make, all you have to do is roll up each piece of bacon and add 2 toothpicks to one end of the rosette and then place them on a rack with a sheet pan lined up with aluminum foil and bake it in a 400 degrees oven for about 20 minutes or so or until nice and crispy. Then take them out of the oven to cool down for a couple of minutes and remove the toothpicks and you have yourself a gorgeous bacon rosette. I also like to add a piece of basil to each rosette which makes it look like it has a green leaf.
Read the latest issue of Athleisure Mag.
Last year, we had enjoyed seeing our cover star, Tyson McGuffin play pickleball at Lifetime Fitness alongside Andre Agassi, Collin Johns, Ben Johns, and Anna Bright. It was the first time that we had seen the game in person as we were introduced to it like many during the pandemic on TV. Once we got to know more about the game, we realized that 5X Grand Slam Champion and 4X National Champion!
No wonder he loves the game and is passionate about it. Not only does he play it, but he infuses the passion of the game to others through teaching others to play it. Since we had just spent 4th of July Weekend watching Major League Pickleball Tournament on Randall's Island at John McEnroe's Sportime, we knew that we wanted to know more about him and the game. We took some time to talk about how he got into the sport, giving us background on it, why he loves it, and more.
ATHLEISURE MAG: I know that Pickleball was invented in 1965, but for us, it was the pandemic that introduced me to it and it seems like it has been gaining awareness exponentially! How did you come to the sport?
TYSON MCGUFFIN: In 2016 I was a Tennis Pro at a club in Yakima, WA and one of my members kept bugging me to try this silly named sport. I told him no several times. He started waiting to ask me after each of my lessons at the club. I finally gave in. I showed up at a beat up YMCA gym floors. I thought as a 5.5 Tennis player I could easily hang with the 4.5 top court. Long story short I couldn't, I got my butt kicked by a few 55+ guys. I went home that night consumed as much Pickleball content I could find on YouTube came back to that next week and found success. That same member with a group of others encouraged me to play tournaments. I learned quickly I could hang with some of the top players in the country. My 1st year I was offered a paddle contract and the rest is history.
AM: Our first Pickleball match was when we attended the one at Lifetime here in NYC where you are on a panel with the Johns brothers as well as Anna Bright and Andre Agassi. It was also the first time that we watched you play. When did you realize that you wanted to play it professionally?
TM: After just one tournament at 4.5, I realized I could compete with the 5.0/Pro players. So my next tournament I gave it a shot and landed a sponsorship. There was so much competitive spirit left in me after years of Wrestling and Tennis, I couldn't pass up a chance to reignite that fire.
AM: We enjoyed watching the MLP NY Tournament over the Fourth of July Weekend as we saw a number of the franchises playing. For those that are not familiar with the sport what are the similarities and differences to tennis.
TM: To start, the court size is much different. You can fit 4 Pickle courts on a Tennis court. You can essentially have 16 people playing in the same amount of space. It's loud, has more of a backyard feel and the overall barrier to entry is lower. It takes 6 or more months to be decent at Tennis, in Pickle someone can play their 1st and find success. They say Pickle is making Tennis courts fun again. Pickle wouldn't be where it is today without the Tennis community. There are plenty of similarities, court positioning, techniques, and tactics. Most all of the pros on tour have some sort of Tennis background.
AM: You play in the PPA as well as the MLP for the Phoenix Flames. For our community who is newer to the sport can you tell us a bit about each of these organizations - the PPA and the MLP?
TM: MLP is newer to the sport. A team based (originally rally scoring) format. It's rowdy, loud and has other similarities to team-based franchised sports. PPA is the original tried and true, similar to ATP format. A tour with rankings and points individually based. This format shows who the best of the world are.
AM: You compete in Men's Singles, Men's Doubles, and Mixed Doubles - how do you approach playing Singles versus Doubles?
TM: Singles has had my heart from day one. I don't know if it's the inner wrestling me, but that never say never isn't over until it's over mentality does well in Singles. I would say Singles is more physical and Doubles has a different strategy in many situations. I've come a long ways in the Doubles side and now see the art in Doubles as well.
AM: Does Pickleball have a season what are the months that it is played in terms of a tour perspective?
TM: Professional Pickleball is pretty much year-round. The tour is starting to change this slightly. MLP will essentially become a summer league with PPA taking the majority of the summer months off. There will also be a break at the end of the year.
AM: What is an average week like for you in terms of training for your next match and during the off season, what is that like.
TM: I am a reps guy. My preferred week would be at home. On a daily basis, I'm up training by 6am then I head to hot Yoga. After dying for an hour or more there, I typically head to strength & conditioning training with my man Craig. After training there I'll either get another practice in or a round of golf. Whatever I can fit before picking up my kids from school. From there I'm in 100% husband/dad mode until 8pm where I'm in bed prepping to do it all again the next day.
AM: Pickleball is obviously a total body sport, but what are 3 workouts that you do to optimize yourself in the sport?
TM: Hot Yoga, strength training, & fast twitch functional training.
AM: In addition to being a player, you are also a major advocate for the sport and pushing its awareness! You are an IPTPA and PPR certified coach. You also created the McGuffin Signature PB Camps and TM PB Coaching. Can you tell us about both of these companies that you have built?
TM: I taught mostly Tennis & Pickle for almost 8 years before starting my own camp business. For me teaching and growing the sport helps me give back to the sport that's given me plenty. TM Signature PB Camps is one of the best in the business. We believe the game is evolving and our teaching has to evolve with it. Personally I enjoy the learning curve at an amateur level. It'd take me months maybe even years to swe a player's level change in Tennis, in Pickle I can witness a camper go up a full half level in two 5 hour days.
AM: In addition to all of the work that you do, you have your own podcast, The McGuffin Show what can you tell us about this?
TM: I started The McGuffin Show out of a desire to make sure we were doing things others were not. It was a place for me and my co-hosts to be ourselves and talk about the wild ride we're on with the sport. Amateur and professional side are both growing at such a rapid pace we need media to help everyone keep up.
AM: We have been watching a few of your episodes of Making McGuffins - why did you want to create this series?
TM: My wife and I started Making McGuffins again out of a desire to stay ahead and do something nobody else was doing. We thought at worst case we'd be documenting the craziest time of our lives. It's also a way to showcase my wife and kiddos. My wife is my true hero and helps in every department of my life and business.
AM: As someone who travels a lot for the sport, what are 3 things that you like to have with you to make your hotel feel a bit like home?
TM: We typically stay in Airbnbs, laundry is must with how much I sweat. We also bring our whole team typically 2+ kids, Nanny, and sometimes trainer & videographer. A house is a must with our crew.
I travel with my cold plunge and all of my Hyperice recovery devices. This is a must to try to stay in routine.
Last, but not least my family. Keeping them on the road for me reminds me what's really important at the end of the day. It lowers my ego. Kids don't care what your results were, you're still expected to be Dad whether you win or loose.
AM: When you're not focused on Pickleball tournaments, training, educating etc, how do you take time for yourself?
TM: My wife & I love to travel. We also enjoy good food. Music is big for me, I like attending festivals a few times a year. Mostly though, our family loves spending time outside. We live in beautiful North Idaho with so much to do outside. I love to golf and spend time by the lake.
AM: You are a 5X Grand Slam Champion and a 4X National Champion - what do you want your legacy to be in the sport?
TM: I want to leave a legacy in the sport giving back as much if not more than it's given me. I want to help insure its continued growth all around the world. I've witnessed Pickleball transform lives, including mine.
AM: For those that are starting out and want to play, what are 3 pieces of advice you have to get them into the sport?
TM: Put yourself out there it's hard to find a more inviting sport. Find a local find a more inviting sport. Find a local park or look up your local ambassador they'll show you how to play. When you get comfortable playing identify who you are as a player. The beauty of Pickleball is there isn't just one way to play. Figure out your strengths and build your game around them. Lastly go to Tyson McGuffin YouTube page and take advantage of all of our free instruction. Once you're at a 3.0 level or above take one of our camps listed on TysonMcGuffin.com.
PHOTOGRAPHY CREDITS | FRONT + BACK COVER, PG 16, 22, 25 Sye Williams | PG 19 - 20 Jay Valeriano | PG 26 Mad Rabit |
As we mentioned in our cover interview of Tyson McGuffin, we had the pleasure of attending MLP's New York City Pickleball Tournament at John McEnroe's Sport Time that took place July 3-6 as guests of Dulce Vida Tequila. On the day that we watched the matches, we enjoyed being able to watch teams that played in the Premier (Carolina Hogs, New York Hustlers, Miami Pickleball Club, Columbus Sliders, Orlando Squeeze, Brooklyn Pickleball Team) and Challenger (California Black Bears, Bay Area Breakers, Las Vegas Night Owls, Nashville Chefs, Florida Smash, D.C. Pickleball Team) Leagues.
As we sat in the sponsor tent we were able to enjoy watching the matches on both sides of the tent while also being able to meet various teams' ownership/management. We also enjoyed sipping cocktails and being able to see the athletes up close, as well as to get to know more about them through their play as well as being able to see the fans enjoying their favorite pickleball player!
We enjoyed seeing the match between the Nashville Chefs and California Black Bears which kicked off our morning. D.C. Pickleball Team and Bay Area Breakers was another great match - both of those were on the Grandstand Court for the Challengers League.
On the Championship court, the Premier League teams played. Our favorite match from that game was the last one of the night where we watched the Orlando Squeeze and Brooklyn Pickleball Team play. Brooklyn Pickleball Team was the host for this weekend's event and the energy was next level as the fans cheered on the Brooklyn team and we loved seeing the flags and signs - the fact that they won was definitely a great end to seeing the matches throughout the day!
We'll be back for the MLP Finals that will take place here at CityPickle at Wollman Rink in Central Park August 22 - 24th as guests of Dulce Vida Tequila and tickets are still available!
We can't wait for next month and you can see some great moments from this great weekend earlier this month.
PHOTOGRAPHY CREDIT | PG 29 Dulce Vida
Read the JUL ISSUE #115 of Athleisure Mag and see THE COURT IS HIS | Tyson McGuffin in mag.
Earlier this year we had the pleasure of interviewing Chef Dominique Ansel as we talked about his partnership with Honey Bunches of Oats as well as his noted Dominique Ansel Bakeries that are here in NYC as well as in Las Vegas! He is know for his phenomenal creations and now that Papa D'Amour opened a few weeks ago we wanted to talk about his latest concept, how it came about, and more! We also had an incredible time having a 9TASTING of some of the unique and satisfying treats that are sweet and savory located in Greenwich Village.
ATHLEISURE MAG: It’s so good to see you again!
CHEF DOMINIQUE ANSEL: It’s so good to see you again. How are you?
AM: We're good!
So, what is the thought behind this latest concept? I'm so excited that you're able to now be able to fully tell us about it!
CHEF DA: We live in New York City. It’s the most eclectic city in the world! I’m French obviously, I came from France and I met my wife in NY, she’s from Taiwan. Our kids are born here, they grew up here and of course, they are Americans. They have the culture here and they are also growing up in the culture that we share together. So our family celebrates lots of different holidays that are Chinese, French, American!
AM: Oh yeah!
CHEF DA: It’s a lot of different holidays so it’s amazing to be able to teach them about our different cultures and what they are like. That’s how this concept came about.
At home, we’re eating all kinds of foods - Asian, French it’s all diverse. We want to expose them to all of that and we’re glad that our kids can learn all about it.
AM: That’s amazing and such a great foundation for them.
You're known as someone who's always creating and being innovative. What are the synergies between French pastry and Asian breads?
CHEF DA: It’s all about the culture and the tradition of food. That is the most important thing to me. There are a lot of French techniques that we do here. There’s a lot of Asian inspired flavors and traditions of how we eat things. It’s a mix of cultures and not so much a mix of ingredients.
AM: Wow!
And what are the spices and ingredients that are indicative of Taiwanese Cuisine that you've implemented into this menu?
CHEF DA: I think it's more like scallions, hot dogs, and rice. There’s a mochi donut and there are a lot of things that are a nostalgia to the Asian community in terms of Asian preference of bread. That overlaps with the French.
AM: Your menu here doesn't have any repeats from your other restaurants. So, what was the process like in making this menu, and how do you achieve that balance between what you're offering is?
CHEF DA: Well, it was very challenging first of all!
AM: We would assume that!
CHEF DA: So you don't want to be too French and you don't want lean into being too Asian so we’re right in between, right in the middle. It's something new and it’s something fresh in terms of the idea. We wanted to make sure that we are telling the stories behind each of the creations.
AM: Right.
CHEF DA: The process was long, it took us about a year to work through all of these ideas from the concept, to the testing, to the execution. We wanted to make sure that everything that is available and that you receive, each one of them has a reason to be and that it has a message to pass on.
AM: That is such a thoughtful approach to this concept!
In terms of seasonality, what are flavors that we can expect as we continue to navigate the Summer and then as we go into the Fall?
CHEF DA: Well it’s always the same for me. I love fresh fruits in the Summer and I always like nuts and chocolate towards the Winter. So the menu right now is still the same because we just opened a few weeks ago. But there will definitely be some changes in the Fall!
AM: It will be interesting to see what that will be!
So when it comes to introducing new ingredients or spices into the menu, what do you look at?
CHEF DA: The most important thing for me is the culture, looking at traditions, or even childhood memories. Those elements are not always so much in regular ingredients. But it’s also how you eat food as well.
AM: Right.
CHEF DA: For example, we have Scallion Bread and the tradition of eating it in Taiwan, is the you hold it and you fluff the bread. So you see that motion in your hands that makes the dish lighter. So we have a pastry that resembles a little bit of this. So it’s a cultural thing and that’s what it is for me more than anything else!
AM: When you're not at your restaurants or creating concepts – we know that you do a lot and are so busy. How do you spend time just for yourself?
CHEF DA: I spend it all with my kids! They keep me very busy and I’m very happy about it!
AM: Well Chef, we appreciate you talking with us and sharing more about Papa D’Amour as well as answering our questions for our series THE 9LIST 9M3NU again as well as 9CH3F ROUTIN3S! We’re really looking forward to tasting your creations and showcasing this with 9TASTING which we'll share soon! We have truly enjoyed finding out the storytelling behind the dishes you create!
CHEF DA: Thank you!
PAUL FARKAS: It’s amazing that you came up with this menu all within a year!
CHEF DA: It’s challenging and it’s risky too! It’s brand new and it’s small.
PF: I was going to ask, in terms of Taiwanese cuisine, are there restaurants that are here in NY?
CHEF DA: There are a few, but there are some that are a gem! There is one that I go to where every single dish is like wow! It’s so delicious and so simple! My wife and I were there and there is just this seasoning that is in the wok because they don’t really wash it so it’s just rinsed off. So you have those layers of rich flavor, spices, soy sauce, and various oils and so when you’re eating there everything has a bit of that flavorful mix because of the wok. It’s strange, but it’s really good!
PHOTOGRAPHY CREDITS | Paul Farkas
Read the JUL ISSUE #115 of Athleisure Mag and see SWEET & SAVORY | Chef Dominique Ansel in mag.
NoMad is one of our favorite areas in Midtown and the neighborhood is so accessible. As much as we see it everyday, we always enjoy popping into restaurants where we can take a break, enjoy a great meal whether solo or with friends for lunch and/or dinner!
We have been going to Handroll Bar Rolling since it opened last Summer and we enjoy their tasty handrolls, miso, additional bites, and sake selection! After swinging by a number of times over the past year, we sat down with Olivia Youngmi Ham, who not only owns this restaurant, but she has worked in this industry as a restaurant designer and consultant for over 2 decades! We wanted to know more about her background, the restaurant and what we should have in mind for our next meal.
ATHLEISURE MAG: Tell us about your background and what brought you to the restaurant industry?
OLIVIA YOUNGMI HAM: I have been working as a restaurant designer and restaurant consultant for over 25 years. I own Studio Rolling (Hortus, Mishik Tasting Room, Oases), an interior design company. I've designed and opened over 140 restaurants, bars and cafes in NY & NJ. I always meet chefs, culinary staff, store owners and managers to discuss and develop the menu and restaurant/bar.
I have lots of good ideas to share with everyone and honest opinions about their tastes. Handroll Bar Rolling is my first restaurant as an operator.
AM: Please tell us about Chef Kim!
OYH: Chef Kim has a very high taste level. His mother has had a food business for over 30 years and Chef Kim learned many things from his mother.
He managed and cooked for his mother's small cafe in Brooklyn for a couple of years.
We used our mother's recipes here and there to develop our menu. When Chef Kim and I prepare at Handroll Bar, Chef Kim and I think about what is comfort and clean food for everyone.
AM: Why did you want to open Handroll Bar Rolling?
OYH: I've helped many other restaurant owners. Most of my clients were start-up businesses. I set up almost everything to open the restaurant and I wanted to do one of my own.
AM: Tell us about the ambiance of the restaurant.
OYH: I have many food allergies. I know that food can make my life very happy or unhappy. I select all the ingredients carefully to make everyone happy.
All menus are for 1-2 people. Solo dining is welcome. Handroll Bar Rolling has a very cozy ambiance and everything is well balanced.
Even the music and lighting is not overwhelming. Every element is in harmony.
AM: Why do you focus on handrolls?
OYH: I really like fish and handrolls are small. There are many healthy ingredients that are mixed in. Regular sushi rolls have only one or two kinds of fish in them. You can eat four or five different handrolls if you choose a 4-5 Set menu.
AM: Tell us about the Handroll Sets which is our favorite thing to enjoy when we come in to dine.
OYH: My favorite Handroll Set is 6 Handroll Set - Tuna, Yellowtail, Salmon, Blue Crab, Scallop and Spicy Tuna. They all have different tastes, spicy levels, super fresh, and are tasty.
AM: If we are ordering a la carte what are3 handrolls that you suggest?
OYH: I recommend Shrimp Tempura Rolls, Eel with Avocado and Snow Crab. We have a more premium and unique menu than other eateries.
AM: Do you have seasonal rolls?
OYH: No, but for the Summer time, Cucumber Avocado Rolls are light and easy.
AM: What are 3 sides or specialty items that we should also have in mind?
OYH: Chicken Karaage, Takoyaki and Ebi Potato are good choices.
AM: For those coming in for drinks, what are 3 that we should have in mind to enjoy with friends and family?
OYH: We have a special Shochu Highballs-Yuzu, Peach and Sakura flavors are best sellers. People can also enjoy a non-alcoholic version as a mocktail.
AM: Do you have a Happy Hour and if so, what does this menu look like?
OYH: We have a daily Happy Hour from 4-6pm, Beer $7, Sake $8 and Wine $9.
AM: As we continue to navigate through the Summer and looking ahead to the Fall, are there any events coming up that we can share with our readers?
OYH: There will be an event on Monday, Aug 18 from 7-8pm. We will have a DJ come in and play fun music.
PHOTOGRAPHY CREDITS | Studio Yeonjak
Read the JUL ISSUE #115 of Athleisure Mag and see HANDROLL BAR ROLLING in mag.
Sometimes after a satisfying meal like this, you want to get a sweet treat just to make your meal well rounded! Around the corner in the neighborhood is Honey's at Bear Donut with inventive ice cream that is so refreshing! We took some time to sit down with the owner, Honey Kim to talk about Bear Donut. We talked about her passion for ice cream, her process and what we should think about having when we come in!
ATHLEISURE MAG: Before we delve into Honey's at Bear Donut, tell us about Bear Donut and what is the ethos behind this eatery?
HONEY KIM: Bear Donut opened in 2022 in the heart of New York City. Traditional mochi donuts often highlight Asian-inspired flavors, but we wanted to do something different. To take the mochi donut format and apply it to everyday American donut flavors. We thought it would be fun to create something that feels familiar but still has that chewy mochi texture people love.
AM: As the co-founder of Bear Donut, can you share your background?
HK: Interestingly, I’ve always been in the e-commerce and online business world. I opened my first online shop in high school and continued to run various online businesses. My last project was a beauty brand called ARTIPS, which was carried by retailers like Anthropologie, Free People, Madewell, and Mure + Grand. I never imagined myself in the hospitality world, but when I first experienced the face-to-face customer connection, it felt magical. Although the industries are different, I’ve always loved creating experiences, and food quickly became my favorite way to do so. Over time, I found myself most drawn to dessert, and Bear Donut became my way of turning that passion into something real.
AM: What are 3 donuts on Bear Donut's menu that we should have in mind?
HK: The Maple Caramel, Toasted Coconut, and our Classic Mochi Donut are all great choices. We also have Cream-Filled Brioche Donuts, and right now, one of our most loved flavors is the Strawberry Matcha. It has matcha cream inside and a strawberry glaze made with our house-made jam.
AM: Ice cream has always been on the menu but what led to the launch of Honey's?
HK: One night after dinner with my husband and some close friends, we ended the evening with ice cream. I had this simple but powerful realization. All of life’s happiest moments seem to include ice cream. That feeling really stuck with me. I couldn’t stop thinking about it, and that’s where the idea for Honey’s came from. I wanted to create ice cream that felt personal, made from scratch, and full of heart, just like how we approach donuts.
AM: What should we know about the ice cream selection that is available at Honey's?
HK: We currently offer a rotating menu of 12 small-batch flavors made right in the store. All the flavors are handcrafted using high-quality ingredients, and we aim for a mix of comforting classics and playful new ideas that feel joyful and a little nostalgic.
AM: What was the thought process behind the flavors that you offer?
HK: A lot of it comes from my personal memories and also the creative process I developed through working on seasonal donuts at Bear Donut. I’m always thinking about what makes a dessert feel comforting, emotional, or slightly unexpected. I like flavors that feel familiar but make you pause in a good way.
AM: Going forward, will your ice cream have seasonal flavors?
HK: Absolutely. Just like with our donuts, seasonal storytelling is a big part of what we do. I love coming up with flavors that reflect the time of year, whether that’s cozy and spiced for fall, or bright and fruity for summer.
AM: When someone comes in to order ice cream, what toppings are an option?
HK: We keep it fun but simple. Our current favorite toppings are cute gummies - butterflies, hearts, gummy bears, cherries. We also offer house-made strawberry jam, hazelnut crunch sauce, classic chocolate hot fudge, and caramel fudge. Other topping options include walnuts, brownie pieces, chocolate chip cookies, Oreo cookies, and marshmallows.
AM: As we continue to navigate the Summer and heatwave, what are 3 ice creams that we should have in mind to try?
HK: Definitely try the Blue Mangoberry - it’s a strawberry mango sorbet with a coconut blue matcha drizzle, inspired by the playful colors of Superman ice cream. Then there’s Raspberry Fudge, which has this really rich berry flavor with a bold swirl of dark chocolate. And I love the Apricot Wine Sorbet - it’s bright, a little tart, and super refreshing on a hot day.
IG @honeys.nyc
PHOTOGRAPHY COURTESY | Honey's at Bear Donut
We enjoyed having ice cream at Honey's and we're still dreaming about their newest flavor, Honey Vanilla Matcha Affogato which you need to swing by and have while it is available. We were also fans of their Vanilla Masala Chai and an incredible Raspberry Fudge! We also loved the Fig Ricotta and think that it's worth coming by to see whatever flavors Honey Kim has cooking up!
Read the JUL ISSUE #115 of Athleisure Mag and see HONEY’S @ Bear Donut in mag.
There is something about dance music that brings people together through the beats, lyrics, and that feeling of being together. We took some time to chat with Matt Steffanina who is a noted choreographer that has worked with Taylor Swift, Meghan Trainor, Jason Derulo and more. In addition to his love of music as a dancer, he is also a DJ who loves EDM and how these passions combined together! We talk with him about his career, founding DNCR Academy, his focus as an EDM DJ, upcoming music, and more.
ATHLEISURE MAG: Before we delve into your DJing, you were a competitive snowboarder early on in your career. What led you from doing that to becoming interested in hip-hop dance and ultimately being a choreographer?
MATT STEFFANINA: Snowboarding was my first creative outlet, it gave me this rush of freedom and self- expression. I would train at the gymnastics spot every summer working on new flips and tricks on the trampolines. But when I saw dance for the first time in music videos, it hit different. I started using what I’d learned in snowboarding to pick up breakdancing, teaching myself by watching my favorite dancers in movies and eventually that led me to hip hop and choreography.
AM: You have danced with a number of notable people from Taylor Swift, Jason Derulo, Meghan Trainor and more. What has it meant to you that you have been able to work with so many people throughout your career?
MS: It’s surreal sometimes. Coming from a small town in Virginia, I never imagined I’d share the stage or studio with artists I grew up watching. What means the most to me isn’t just the star power, it’s the fact that these collaborations validate all the hours I put in dancing in my basement. It’s also taught me that no matter how big someone is, the best artists stay grounded and collaborative.
AM: As a choreographer, what is the creative process like when it comes to working with an artist and executing a vision whether it's for a performance on the stage for a show, a music video, or even for a tour? What is it that you are looking for and how does it come together?
MS: It always starts with the vibe, the message behind the song and how the artist wants to express it. From there, I focus on musicality and how movement can elevate the emotion of the track. I like to blend precision with personality making sure the choreography is clean but still allows the artist to shine as themselves. Collaboration is key, so I always leave space for spontaneity and input from the team.
AM: When did you found the DNCR Academy and tell us what takes place there?
MS: I launched DNCR Academy in 2020 at the start of COVID to give dancers everywhere access to the kind of training I never had growing up. It’s a global online dance platform where you can learn styles like hip-hop, shuffling, animation, and choreography for TikTok. What makes it special is the community, it’s not just about steps, it’s about confidence, growth, and connecting with dancers from around the world.
AM: In the midst of a successful career as a choreographer, you also have DJ'd as well. When did you realize that you enjoyed doing this as well?
MS: Music has always been at the core of everything I do. I started DJing in high school to save up money to move to LA. I played everything from birthday parties and corporate gigs to weddings and clubs. I loved the idea of being able to bring people together through playing a set and curating a vibe. When I realized I could combine my love for music, performance, and dance all in one, I was hooked.
AM: What do you enjoy about EDM music?
MS: EDM is emotional, and it brings people together in a way few genres do. I love the build-ups, the drops, the melodies, it’s like choreographing with sound. Plus, the festival scene is such an amazing, accepting, and creative space. It feels like home.
AM: What led you to debuting a sub-label from Spinnin' & One Hundred: Night Drive?
MS: I wanted a home for music that captures that late-night, windows-down, emotional kind of vibe, something that blends dance, electronic, and melodic storytelling. Partnering with Spinnin’ and One Hundred made sense because they get that vision.
AM: What is your creative process when it comes to creating music? Where do you start?
MS: It always starts with a feeling. Sometimes it’s a vocal sample, sometimes a chord progression or even a moment from my life I want to capture. I’m visual, so I often imagine the music video or the live performance while building the track. Collaboration with vocalists and other producers helps bring it to life and take it to the next level.
AM: Love Where We Are is a fun track and the video definitely is a vibe - tell us about this song!
MS: Love Where We Are was born out of that post-pandemic realization that happiness isn’t always somewhere else — it can be right here, right now. I wanted it to feel joyful and freeing. The video captures that energy, dancing, letting go, and being fully present with the people around you.
AM: We have enjoyed Amazing Race since the first season and you won S28 - what made you want to be on this show and what did it mean to you to be able to travel the world in this way?
MS: I’ve always been up for an adventure, and The Amazing Race was the ultimate challenge. It pushed me physically, mentally, and emotionally. Winning Season 28 was a dream come true, but the real prize was the growth and the perspective I gained from seeing the world through so many different cultures.
AM: What do you have coming up that we should keep an eye out for whether as a choreographer or a DJ?
MS: I’ve got some new music dropping soon under Night Drive, more melodic EDM tracks that blend dance with deeper storytelling. Also working on expanding DNCR with more teachers and dance fitness programs. And with my clothing brand Mad Chill, we’re building out a couple different mental health-driven campaigns that I think are going to make a big impact.
PHOTOGRAPHY COURTESY | Matt Steffanina
Read the JUL ISSUE #115 of Athleisure Mag and see ON THE DANCE FLOOR | Matt Steffanina in mag.
This month's The Art of the Snack takes us out to Big Sur, CA. Wild Coast Sushi is a phenomenal restaurant that is located at Treebones Resort, a glamping destination. In order to get a better understanding of this restaurant, we sat down with Megan Handy, the Assistant General Manager of Treebones. We also talked with Executive Chef Yancy Knapp who shared information about what we can expect for our next visit at Wild Coast Sushi.
ATHLEISURE MAG: Before we delve into Wild Coast Sushi, we'd like to know a bit about Treebones. Who is the founding team/partners of this resort and how did they come to launching this destination?
MEGHAN HANDY: Treebones was founded by my parents, John and Corinne Handy, who discovered the 10.7 acre coastal parcel during their honeymoon in 1983 and fell in love with Big Sur’s rugged beauty.
In 1986, they secured zoning changes allowing “Visitor Serving Commercial” development and spent the next decade envisioning a resort that would blend lightly with nature. After navigating a five year permitting process, they began construction in 2002 (with help from their children including me! and local builders) and officially opened Treebones Resort in November 2004.
AM: For those that may not be aware of glamping, what can you tell us about this experience and what made you want to create a destination for this?
MH: “Glamping”, short for glamorous camping, was not a common term when Treebones was conceived. John and Corinne aimed to offer guests a way to “perch lightly” on the land with round yurts and clear sky domes that blended the immersion of camping with comfort and sustainability. Their vision was to provide nature’s tranquility alongside thoughtful amenities long before “glamping” became a trend.
AM: Tell us about more about the options for guests who stay on property as you have yurts, treehouses, nests, and tiny houses! What are the amenities that are associated with staying here as well?
MH: Treebones offers a variety of unique lodging formats tucked into its coastal landscape, including:
• Yurts with round structures and sky view domes
• A Treehouse perched among coastal scrub
• A Human Nest structure
• Tiny House (e.g. The Cove) with ocean views
• Autonomous Tents (they are the "penthouse suite" of Treebones, spacious cocoon shaped tents with king beds, full bathroom, indoor and outdoor fireplaces and of course stunning ocean views.)
Amenities available to guests include two on site dining venues (including the only sushi bar in Big Sur), massage services, daily yoga sessions, access to an organic vegetable garden, and curated tours highlighting their eco practices. Treebones operates completely off grid using solar, micro turbines, and lithium battery storage, and features composting, recycling, and low impact lighting throughout the property.
AM: What can you tell us about Big Sur?
MH: Big Sur is a remote, rugged stretch of California’s central coast known for dramatic cliffs, redwoods, and pristine ocean views. It has a very small permanent population, fewer than the region held in 1900, and lacks a formal city center or local government. In our part of Big Sur, the South Coast we have amazing hiking and beaches all very rugged and remote.
AM: What are activities that we can enjoy when we are staying on property?
MH: Guests can enjoy various activities ranging from hikes and beaches nearby to fine dining and live music onsite!
• Guided or self guided hiking
• Daily yoga instruction
• Garden tours and tours of the resort’s eco systems
• Outdoor concerts
• Wild Coast Sushi our 8 seat sushi counter that offers a 15 course omakase experience
• The Lodge – our garden to table restaurant serving a 4 course dining experience
• Pool and hot tub
AM: In terms of your background, where did you go to school and what kitchens did you train in prior to coming to Wild Coast Sushi?
EXEC CHEF YANCY KNAPP: Started off bussing tables at a sushi restaurant and worked my way up. I did sushi in San Diego for 10 years before coming up to run the sushi bar at Treebones. Have also worked in restaurants in Copenhagen and Spain.
AM: What is the kind of cuisine that is available at Wild Coast Sushi?
EXEC CHEF YK: Omakase sushi.
AM: How do you go about finding the ingredients that are part of the menus that you create?
EXEC CHEF YK: The ingredient sourcing is a culmination of local fisherman, aquaculture, foragers and local Big Sur produce, as well as vegetables and Eggs from on site at Treebones.
AM: How important is seasonality?
EXEC CHEF YK: Seasonality naturally shapes the menu at Wild Coast, as we use as much in season local produce as possible. We work with local farmers and gardeners whenever possible as well as using items from our on-site organic garden.
AM: What can you tell us about the Bento Box for lunch?
EXEC CHEF YK: The bento box is a box of chirashisushi, which means “scattered fish”. The idea is that guests can take this packaged box and enjoy it on their adventures, at the beach, on a hike or gazing out at the ocean here on site.
AM: We love when we have the opportunity to enjoy an omakase meal! With only 8 seats and a 15 course menu, what can you tell us about the kinds of dishes that are on this menu?
EXEC CHEF YK: The menu is based on a classic edomae style sushi meal through the lens of Big Sur. Seasonal fish and produce are simply prepared to bring out their natural flavors.
AM: How do you go about finding the ingredients that are part of the menus that you create?
EXEC CHEF YK: We source almost all of our seafood, seaweed and wasabi from local purveyors in Morro Bay, Monterey Bay, and Half Moon bay. I also love adding a personal touch to my dishes with hyper-local sea salt, harvested with my 3-year-old son. We collect ocean water from Willow Creek Beach, filter it, and dehydrate it to create our own special sea salt.
PHOTO CREDITS | Treebones Resort
Read the JUL ISSUE #115 of Athleisure Mag and see THE ART OF THE SNACK | Wild Coast Sushi in mag.
Early memories of our first fine dining experience includes Landmarc at Columbus Circle (although the location in Tribeca was the original, you could always find us dining at this uptown location). The ability to enjoy lunch or dinner with a great view of Central Park, flavorful dishes, and being able to do so in a way that didn't feel fussy always made us feel at home when we ate there countless times!
Chef Marc Murphy is a restaurateur that has opened a number of restaurants and has a passion for bringing people together through the power of food. He is also a frequent judge on such Food Network shows that include Chopped, Beat Bobby Flay, and Guy's Grocery Games.
We sat down and talked with him about his phenomenal culinary career, his creative approach to food, being a TV personality, participating in culinary events, and how he continues to lead the restaurant scene on his own terms. In addition to chatting with him, we also had a great time shooting with him for our Summer editorial shoot which was shot at MM Kitchen Studio in Tribeca.
ATHLEISURE MAG: What was the first dish that made you realize you loved food?
CHEF MARC MURPHY: I had a magical raspberry soufflé at a restaurant in the South of France, and the experience of being in such a refined setting while tasting something like that completely blew me away.
AM: When did you realize you wanted to be a chef?
CHEF MM: Not right away! I didn’t grow up saying, “I want to be a chef.” But after working in kitchens in my early twenties, I fell in love with the rhythm, the energy, and the creativity. I realized I could turn this into a career—and I haven’t looked back since.
AM: Where did you train, and what were some of your early kitchens?
CHEF MM: I trained at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and then worked in some incredible kitchens—Le Miraville in Paris, Le Louis XV in Monte Carlo under Executive Chef Alain Ducasse, Le Cirque, and La Fourchette.
AM: Did growing up all over the world inspire your passion for food?
CHEF MM: Absolutely. My dad was a diplomat, so I grew up in Milan, Rome, Paris, and Genoa. Every city had its own flavor—literally. I learned early on that food was a cultural connector. It gave me a global palate before I even knew what that meant.
AM: How was Prince Albert your babysitter in the ’70s?
CHEF MM: Ha, yep. Our families were friends, and when we lived in Monaco, he’d occasionally keep an eye on me. He went to Amherst and didn’t want to go home for the smaller holidays, so he’d stay with us—let’s just say my parents took full advantage of that and left him with us.
AM: How would you define your cooking style?
CHEF MM: Rooted in classic French and Italian technique, but driven by what’s fresh, seasonal, and fun. I want food to feel elevated, but approachable.
AM: What inspired you to launch Landmarc in Tribeca?
CHEF MM: I wanted a place where I could cook food I loved - well-executed, unfussy, and inviting. Tribeca felt like the perfect neighborhood for that kind of restaurant, and it became a real community spot. Also, I had always been cooking at high-end restaurants, but I wanted a place where my friends could come in 2-3 times a week, not just 2-3 times a year.
AM: Is it true you built the original Landmarc yourself?
CHEF MM: Pretty much, yeah. I was there with a hammer, laying tile and wiring fixtures. We were scrappy and passionate, and that energy was baked into the bones of the place.
AM: What do you look for when opening a new concept?
CHEF MM: It starts with, 'Would I want to eat here?' I look for a compelling location, a vibe that fits the food, and a team that believes in the concept as much as I do. I also try to find a spot where the neighborhood truly needs you- if the area already has five bistros, it probably doesn't.
AM: What was the inspiration behind Marc179?
CHEF MM: I hadn’t had a restaurant in a few years and was ‘hungry’ to open something. Given my availability and the events at MM Kitchen Studio, the three-day-a-month pop-up format has been the perfect solution. It’s a neighborhood spot where guests can always expect delicious, approachable food, and the flexibility of the pop-up model allows me to offer something unique while working with my schedule.
AM: How do you plan meals at Marc179?
CHEF MM: It always starts with seasonality and sourcing. We build the menu around what’s fresh and exciting, and sometimes I bring back inspiration from my global travels, nostalgia, and fun surprises. Sometimes I bring home inspirations from some of my travels.
AM: What happens at MM Kitchen Studio?
CHEF MM: It’s my culinary playground. We host everything from private dinners and cooking demos to food product launches and content shoots. It’s where the creativity happens.
AM: Tell us about Umbrian Gold Olive Oil.
CHEF MM: It’s a project I’m really proud of. My brother Paul and I produce organic extra virgin olive oil in Umbria—straight from our family groves. It’s bold, peppery, and the only oil I use at home.
AM: What’s the value of being on TV for chefs today?
CHEF MM: It’s a great platform. You get to share your personality, educate, and inspire people who might never visit your restaurant. I love the camaraderie on shows like Chopped and Beat Bobby Flay - it’s competitive, but it’s also about having fun.
AM: Why is food policy and advocacy important to you?
CHEF MM: If you care about food, you have to care about who grows it, prepares it, and serves it. I’ve always felt a responsibility to use my platform to advocate for the industry and its workers. That’s why I’ve been involved with everything from restaurant associations to culinary diplomacy.
AM: How do you recharge personally?
CHEF MM: A walk in Central Park. I work out. I cook for friends. I spend time with my family. And I’ll never say no to a good Negroni, the ballet, the opera, or a good live performance.
AM: What are 3 workouts you do to stay in shape?
CHEF MM: Spin - great for cardio, Ellipitcal - low impact but still intense, and Long Walks in New York - it's the original urban workout.
AM: What was it like assisting Jerome Robbins at NYC Ballet?
CHEF MM: It was wild. I was young, working as a rehearsal assistant. Watching Jerome’s creative process taught me how to trust instinct and embrace precision - lessons I still use in the kitchen.
We've all been navigating the heatwaves that continue to ebb and flow throughout the Summer. In our shoot with Chef Marc Murphy, we focused on easy looks that incorporated heritage pieces as well as sustainable tees to keep everything light and allowing you to stylishly flow throughout various parts of the day. We had the pleasure of shooting this at MM Kitchen Studio as well as out and about in his Tribeca neighborhood.
AUTHENTICITY EDITORIAL | TEAM CREDITS
PHOTOGRAPHY Paul Farkas | FASHION STYLIST Kimmie Smith | GROOMER Ryann Carter |
IG @pvfarkas
AUTHENTICITY EDITORIAL | STYLE CREDITS
WFH LOOK | PG 52 - 57 | TECOVAS Button Down Shirt | HIRO CLARK The Sleeveless Tee | JOHN VARVATOS Jeans | REVO Conrad |
LOUNGE LOOK | PG 58 - 61 | JOHN VARVATOS Lightweight Sweater + Jeans | REVO X LEXUS Spindle |
OUT + ABOUT LOOK | PG 64 - 76 | JOHN VARVATOS Leather Jacket + Jeans | CACIO PEPE Hemp Cotton Camisa Crew | REVO Harbor | TECOVAS Boots |
AUTHENTICITY | EDITORIAL PHOTOGRAHY CREDITS
SONY Alpha 7R IV, FE 50mm F1.2 GM Full-frame Standard Prime G Master Lens, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, + FE 70-200mm F2.8 GM OSS Full-frame Telephoto Zoom G Master Lens with Optical Steady Shot | SIRUI Dragon Series Bendable RGB Panel Light Set of 2 of B25R*2 Kit + DJ280 |
Read the JUL ISSUE #115 of Athleisure Mag and see AUTHENTICITY | Chef Marc Murphy in mag.
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!
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.
QUARTERBACK S2
Netflix Original
Netflix
With the upcoming football season starting soon, we can get our fix by watching S2 of Netflix's Quarterback which follows select quarterbacks Joe Burrow, Jared Goff, and Kirk Cousins during the 2024-2025 season. We get to see them on the field, during practice, and when they are out and about living their lives. We enjoy being able to know how they see the game and navigate their lives as well as to work alongside their teammates. If last season was any indication, we know that this will be a quick binge as we get ready for a great football season ahead.
BALLARD
Prime Video Original
Prime Video
Avid readers of Athleisure Mag know that we have been a fan of Prime Video's BOSCH the flagship show as well as its first spin-off BOSCH: Legacy and now the latest, BALLARD! These Michael Connelly series are based on his books that allow us to follow a series of cases in the LAPD and to get to know those who are investigating even more. In BALLARD, we are introduced to Renee Ballard (Maggie Q) who we know left Homicide in the LAPD due to an incident and now helms an interesting team of Reserve Officers as well as volunteers to help solve cold cases.
As we watch her navigate getting justice for those that have been forgotten, we are reminded of our favorite characters from the BOSCH universe that even include Harry Bosch (Titus Welliver) himself!
Like the other series in this universe, it is fast paced, there are multiple cases and twists and we're sure you'll find it as satisfying as we did. We're already looking forward to what S2 will involve to see how this story will continue.
EASY MONEY: THE CHARLES PONZI STORY
Apple Originals
Spotify
In terms of financial crimes, we are all aware of Ponzi Schemes as it has been attached to a number of downfalls that people have found themselves in. In Easy Money: The Charles Ponzi Story, we find out about the man, Charles Ponzi (Sebastian Maniscalco) who came to the US to live his American Dream and due to various choices that he made became the symbol that many people have been connected to that have involved swindling and other nefarious behaviors financially.
We trace Charles' story from being in Italy, coming to the US, attempts at making an ernest living, to figuring out a plan that wasn't fully formed but had to be moved upon.
It's doing this plan and continuing to add others to it in order to fund it that creates what we know to be the Ponzi Scheme that continues to pop up across industries in a number of ways.
Read the JUL ISSUE #116 of Athleisure Mag and see BINGELY TV/STREAMING in mag.
