Read the JUN ISSUE #126 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
Read the JUN ISSUE #126 of Athleisure Mag and see THE 9LIST in mag.
Read the JUN ISSUE #126 of Athleisure Mag and see THE PICK ME UP in mag.
Read the JUN ISSUE #126 of Athleisure Mag and see HOW TO DRESS | Taking it Easy This Summer in mag.
PHOTO COURTESY | Sơn Tùng M-TP
In this month’s issue, our front and back cover story is with the King of V-Pop, singer/songwriter, Sơn Tùng M-TP. We talk about his career as a singer/songwriter, his creative process, his latest single with Tyga and more.
Earlier this month, POWER BOOK III: Raising Kanan premiered its final season of this series in the POWER universe. We sat down with Mekai Curtis, Patina Miller, Erika Woods, London Brown, and Sascha Penn. We talk about the series, what it has meant to them to be in it, and what they are excited for viewers to see.
With Miami Swim Week kicking off the Summer season, we highlight Spotlight Collective that ran a series of runway shows at PARAISO Miami Swim Week.
We kicked off the month in Flushing Meadows for Governors Ball, a music festival across genres that takes place over 3 days. We caught up with some of our favorite acts from A$AP Rocky, Clipse, JENNIE, Major Lazer, Diplo, and more.
This month we attended BCB Brooklyn, a spirit and hospitality show that fosters the industry to come together to enjoy cocktails from brands that we have known as well as those that are new to the market. We take you to the trade show as well as to adjacent events that take place during this time.
We have definitely been enjoying FIFA whether we're out at watch parties, seeing it from home or heading to the stadium! We kicked off our time by attending UBER One's FIFA Party with a DJ set by Mark Ronson and performances by Backstreet Boys!
This month's The Art of the Snack takes us to Hong Kong at the Hari Hotel and we enjoy Italian Cuisine at Lucciola which is known for it's vibes, views, and phenomenal menu.
This month's Athleisure List comes from The Crane a luxurious resort in Barbados and Jin Broth which is currently having a pop-up in K-Town's Baro as well as having a subscription meal kit for their bone broths!
Our 63MIX ROUTIN3S comes from NFL Giant, JuJu Smith-Schuster and iconic rocker and Hall of Famer Sammy Hagar. Our 9PLAYLIST comes from icon entertainer, Madonna. Thank you Madonna for sharing this with us.
See the JUN ISSUE #126 of Athleisure Mag now.
PHOTO COURTESY | The Experiential Group
Over the weekend, NYers were able to enjoy The Wimbledon Court in Central Park, New York which offered tennis fans a taste of The Championships, Wimbledon in the heart of Manhattan from June 26 – 29 June 2026!
On Friday 26 June, The Wimbledon Court Invitational had tennis stars Andre Agassi, Caroline Wozniacki, James Blake and Genie Bouchard take to the court in a friendly invitational to open the four day celebration. This event was a ticketed event; however all other events were free and based on capacity.
Throughout the weekend, there were an array of tennis-themed activities celebrating the Wimbledon experience - fans had the chance to play on the Wimbledon Court, as well as the chance to enjoy Wimbledon's traditional strawberries and cream, alongside various fan engagement activations, off the court.
Today, there will be the opportunity for New Yorkers to enjoy watching the opening of The Championships on giant screens. The ballot for The Wimbledon Court Invitational has now closed.
Read the latest issue of Athleisure Mag.
We have spent countless Summers watching the greats hit the baseball field and one of them was 3X World Series Champion, 10X All Star, David “Big Papi” Ortiz who was the DH for the Boston Red Sox. As a Franchise Royalty at the Sox, #34 was retired by the club in 2017 and he remains a beloved fixture in Boston sports culture where he played 14 seasons and is the 11th in the organization to have his number in Fenway Park! He continues his love for the team by mentoring players on the team and assisting with development. You can also catch him as an analyst for FOX Sports MLB as Big Papi is loved by all!
This month’s cover star continues to forge ahead, we sat with him at the Mandarin Oriental’s MO Lounge to talk about Ozama Rum, a Dominican spirit brand with 3 expressions. We talk about his career, baseball, his work as a sports broadcaster as an analyst, his love for the DR, being a family man, his legacy, being on the Masked Singer, and the impact of Ozama within the beverage industry and the DR.
DAVID ORTIZ: So how’s it going?
AM: Great! We are excited to be with you as we have loved seeing you play. When you’re doing your analyst work, it’s awesome to hear you bring us into the game, and we’ve been such a fan from the start of your career. It’s excting to talk to you about baseball, your career, and Ozama as we enjoy Dominican rum and I know our readers/community will be excited as well!
DAVID ORTIZ: Thank you!
AM: When did you first fall in love with baseball and when did you realize that you wanted to play professionally?
DO: Well, I have been playing baseball ever since I can remember at 6 or 7. I remember that my dad (Editor’s Note: Américo Enrique “Leo” Ortiz was a former semi-professional baseball player in the Dominican Republic), he was the one that always had that vision you know? He used to be a baseball player - for sure he didn’t make it to the pros. He was very close, but all he dreamed about was having a son to play baseball. He always pushed me down that path. He thought I had the talent, he thought I had the good hands and the coordination, which is important. He pushed me. I love sports. Basketball was the one thing that I always admired, you know? And it was fun. Basketball was fun – going to the court and playing with your boys, you know? You can be organized or unorganized!
AM: Yeah.
DO: Baseball is more organized for when you have to play as a group, you know? Everybody need to be -
AM: In sync
DO: Yes, in line! Basketball, you can pick people from the street, let’s play. You know? And you just go for it!
But when I turned 13 or 14, I started getting serious about baseball.
AM: Wow!
DO: Since I started developing this, it was about the progress.
AM: Being in college watching you play was when we first saw you on the scene. It was like ‘97, ‘98, and we used watch across our dorm. You could see your energy, and just to see the passion that you have. It was a thrill.
You’re a 3X World Series Champ, 10X All-Star, you were inducted into the Hall of Fame, and that’s just some of your achievements. What has it meant to you to play this game?
DO: This game was my everything! You know, it’s different. It’s what I wanted to do. It was basically my way out for me and my family and for them to be in a better shape, you know? Baseball was my everything,
it’s still my everything. Even after I retired, you know, I still deal with our organization (Editor’s Note: David continues to have a deeply integrated and multifacted relationship with the Boston Red Sox. He is an official mentor and advisor who works with rising prospects and established stars by offering guidance, sharing baseball wisdom and weighs in on clubhouse dynamics. He also has an unprecedented and long-term agreement to actively represent the club in special appearances, assists with free agent recruitment, and works in business development for Fenway Sports Management). The organization, the work that I do on TV, I mean, everything I do is basically related to it.
AM: Why did you want to become an analyst? Regardless of the teams that are playing, even if it’s not the ones we’re following specifically, we love watching you talk about the game because there’s such a passion as well as having that insight as a player that makes it so exciting.
DO: Well, you don’t know what you don’t know.
AM: Right!
DO: My team came to me while I was playing it still and they want to try me out. FOX wanted to try me out. I’m not going to lie to you, I was a little nervous! When you are outspoken and then you have to go all of a sudden go on TV and control yourself, control your emotions - at the beginning, it was a little rough. But once you get used to it, you just go through the flow.
You know, referring to the players, talking to the fans, you always have to keep in mind that there’s always people watching - people listening.
AM: Yeah
DO: They’re paying attention. English is my second language, so at the beginning, it was a little –
AM: Right.
DO: But then, I guess I was blessed working with the right team. Those guys made me feel so comfortable. It’s like a conversation between friends, you know? Now, all of a sudden, I’m 8 years into the business and I love it. I love it. I love entertaining. I love having fun. I love passing information. There’s a lot of great hands, lots of talents and I always wanted to be the one that gives these guys some guidance. I want to pass some information to the fans, you know, it’s fun.
AM: Are there 3 teams that we should have our eye out for the season or 3 players? What are you looking for or excited about this season?
DO: Well, I’m pretty sure everybody is looking at the Dodgers who have won back to back these past couple of years. It’ll be interesting to see if they can do it again!
AM: Yep.
DO: They have their platform, they have their team, they have the players, they have the owner, and they have a great manager - my boy, Dave Roberts. They’re on fire already so, we’ll see. That’s hard to do.
AM: Yeah.
DO: We faced some situations at the Red Sox the other day where our manager Alex Cora, got fired. Great manager, good dude - we play together. We’ll see how we continue moving forward.
Unfortunately, you always have to talk about the Yankees ha ha.
AM: That is our team! We love you, but that is our team.
DO: You know, the Yankees is the other team that continues to chase. I mean, the Yankees haven’t won a World Series in 17 years. But I still give credit to the Yankees because winning is not easy. People think that because of the name, you’re gonna win eventually.
AM: Right.
DO: Well, for the Yankees, they invest money. They hire good players, and they always put a quality team out there. Sometimes, towards the end of the season, you feel like you need a little more and more and more. That’s when you realize it’s about putting things together for the fans to enjoy, you know? It is what it is, but the Dodgers are the one dominating!
AM: That’s facts.
We should also try the rum expressions. We know you had a rough night last night. (Editor’s note, we began cracking into Ozama starting with Ozama Blanco, then Ozama Añejo, and finished with Gran Añejo as we talked with David.)
DO: I’ll be watching now.
AM: Okay ha!
Well, we have been enjoying this for the last few weeks.
DO: For real?
AM: Oh yeah! We love Dominican Rum, as a category since we were introduced to it back in 2011, when we would go to Santo Domingo.
DO: Yeah.
AM: That’s when we first learned about the 3 B’s (Editor’s Note: The 3 Bs are the 3 most famous historic rum brands from the Dominican Republic: Bermudez the oldest which launched in 1852, Barceló was founded in 1930, and Brugal founded in 1888 which is the largest domestic producer in the Dominican Republic). We were down for that. Then, when we were sent this, we realized it was very smooth and that it was your brand, we were even more excited!
DO: I’m glad you enjoyed.
AM: Yes, and sipping it now, it’s very tasty.
So, you’re a busy man. You are always doing lots of things. What are 3 workouts that you do just to stay in shape and to keep it all together?
DO: You know, so at the end last year, I needed a knee surgery badly. So being busy and having an injury to my knee, I basically wasn’t able to work out. I do a lot of walking. In front of my house, I have been living in DR for the past 3 years.
My old man passed last year. I moved to the Dominican 3 years ago just so that I could be around and to be with him. I was living in Miami.
AM: We’re sorry to hear that.
DO: Yeah, it was hard.
But anyway, I live in the Dominican, you know? And it was good because we had the production over there. We do a lot of activation over there. We are working on promoting the rum and other stuff. I work for so many companies.
AM: You are busy.
DO: Yeah and this guy is keeping me even busier, but I love him. I like to stay healthy. When I’m at home, in front of my house, I have a park like Central Park.
AM: Wow!
DO: So, I do a lot of walking, riding bikes, going to the gym, you know - pop some weight.
That’s what kept me in shape for real. My son, my younger one!
AM: Oh, all that running around!
DO: He’s 2 years old. He know he owns me. I am getting married next year and that little guy, you know, I have 5 kids. But this one, he knows something. He is very smart and his name is Diego. He knows that Daddy, is all about him. So when I’m at home, I’m at home.
AM: Yeah.
DO: That’s him right there!
AM: OMG!
RW: He’s the best dressed, 2 year old like!
DO: That’s him playing baseball already.
AM: That is the cutest! So yes, that is a workout!
DO: I love my family, you know? I’m a family guy.
AM: Masked Singer is one of our favorite shows!
DO: Uh oh!
AM: We knew Googly Eyes was you from, like the first note you sang before they even unmasked you. And it was like, wait that’s Big Papi that can only be him! Of course, when they unmasked you it was like – it couldn’t be anyone else but him!
How did you get connected to that show and why did you want to do it? Obviously, you’re part of the FOX family but how did it go down?
DO: Ha ha! I didn’t know what I was walking into! My agent called me and he was like, David there’s an opportunity. I’m like, really, what’s going on? Well, we already up in LA.
AM: Yeah.
DO: It was during the playoffs.
AM: Yeah.
DO: When we were in the playoffs, I had to go to LA for about a month. We stay there the whole month, but then we have to travel to different cities.
AM: Yeah.
DO: It was getting closer to the World Series. The Masked Singer people they had an issue with somebody, and they need somebody to replace that person or something like that. They only need you for like 4 hours. I’m always hustling and somebody has to pay the bills ha ha. But I had so much fun doing it.
AM: It was so good!
DO: I had no clue!
AM: Right!
DO: First of all, they said, you gotta sing a song that you know.
AM: Yeah.
DO: I’m like, what? I’m the worst singer than everybody. They were like, “don’t worry, we will get you a song that you can have fun and you don’t have to go through all the crazy lyrics or whatever. That’s why we came out with, Turn Down For What! Yo and I had so much fun, but then at the time, I had a knee problem. What they did is that they put together an outfit –
AM: Googly Eyes!
DO: I was sitting on in and I just gotta push it.
AM: Yeah, because when it came out, you just saw this really structured item come out to the stage.
DO: It was like a workout, because when I got out of that, I was sweating bullets.
AM: Everyone says that their costumes are so hot and you can tell when they unveil you guys! You always wonder if someone is going to pass out!
DO: Yeah, I was dripping!
AM: Well it was a fun performance, you could see the crowd was so excited when you came out and it definitely looked like it was a lot of fun.
DO: It was fun. It was fun. People were like, “who’s that was that Derek Jeter?” I was like, have you ever heard a Dominican person speak English? Ha Ha we’ve got a strong accent!
AM: Yeah when someone said Jeter, we were like no! The first lyric that you belted out that was you without a doubt! The panel needed to sit down because the guesses didn’t make sense!
DO: I know right?
AM: So, why did you want to launch a rum brand? Like, you said, you’re a busy man. You’re always doing lots of projects. But why did you want to launch Ozama and what led up to that?
DO: Yeah, as a kid growing up, my father was a hard working man, my mama as well. But I noticed that when it was the weekend when my dad was able to be at home, he used to bring friends. They used to drink rum. It was very traditional in my family, you know? Growing up in that beautiful environment, you know, we were poor. We didn’t have much. But with the family, it was always this happy reunion! People that don’t have anything crazy, but whatever they have they enjoy, you know?
And that is always what keeps people together.
AM: Wow!
DO: It was a happy time. I was just a kid just watching the adults having a drink, having fun. I used to have an uncle after he started to have a few drinks, he’s start throwing quarters to all of us. That was the most fun part for the kids. My uncle got a little tipsy he was, like, hey, come here. Guys come here. We were just fighting for it you know?
AM: You gotta add it to that piggy bank!
DO: You know it ha ha.
You will never believe it until you see it - how you can do so much and not have so much.
AM: Yeah.
DO: Besides that memory. When I grew up, Ozama on the other hand, my dad used to talk about this story about him going across the river swimming. My dad was a good swimmer. You swing across the river, but then you gotta swim back. He swims, they used to go on the other side, and they started cooking around the river, and then later on, they gotta swim back.
AM: Oh!
DO: On the other side, they started talking about the story about this shark that used to go across the river. I was like, oh hell, no, I’m not swimming back. I had to wait for the boat to bring me back.
He took me back. It was so funny. I used to go to the Ozama River with my boys and we used to go fishing crab right here. The river was very healthy, beautiful, clear water. We had so much fun down there. I don’t know how to swim, so I was the one that used to do the packaging! Because they used to fish it, bring it, and then I would do the packaging. We used to be like 10 kids. We used to have a spear to hunt it. They used to go into the water. They used to take those spears, hunt it, Bring it back up, pass it to me, and I used to put them in the bag.
Once we had hundreds of them, then we used to go home. But it was, the most athletic, friendly, and fun. It could be a little bit dangerous. I never used to chase. Since I was a kid, I was very mature about not chasing dangers. Like, one time they wanted me to attach this rope with 2 gallon containers and put them across my chest for me to go across the river.
I was going to do it or whatever, but then I was like mom and dad ain’t around? I’m not gonna mess that up, just in case something goes down.
AM: Right!
DO: Then all of a sudden, something is missing. I’ll just do the packaging and you can bring it. They’d say, “you’re a chicken – a chicken,” and I’d say, “yes, I am!”
AM: Love this story and that answers why the crab is on the bottle!
DO: I’m telling you that I was 10 or 11 years old! Those are the memories that I have from the Great River now, unfortunately, it seems like as the population has grown up, things start you know to go down in a different direction. Once we start coming out with this product, I want to call attention to cleaning that river.
AM: Like a conservation effort!
DO: Yes, out of the profits we will donate a percentage. We are, you know, taking that percentage to be able to clean up the river. Once people know that my name is attached to this and the purpose, beside the business side - a lot of companies that are international and are outside of Dominican - they are into helping us out with some of the rivers.
AM: Yeah.
DO: We are all behind this. Besides that, we created so many jobs for single moms with kids back home at the factory. They do the packaging for Ozama. Ozama Is in charge of creating the jobs. I think that all of the forces behind Ozama are pointed in the right direction. That’s the way I look at it.
AM: Wow.
DO: It took us 1.5 - 2 years to come out with a with a blender who took their time before we came up with this amazing, great tasting rum in 3 different categories. Our Blanco is so smooth that when you mix it out, especially you ladies who have a different taste than as us as a man, we put that white rum together. When you mix it with juice or any type of thing, you will get away with it because it tastes very smooth. Then you go to the Gran Añejo and the Añejo, it’s a little older aging wise. It’s my favorite.
AM: Ours as well!
DO: Oh for real?
AM: Absolutely!
DO: You know what though? There’s no difference for me when it comes down to drinking whatever I have available. You know it’s just I think the time and the effort that you put behind this rum which is worth it! The feedback from people has been amazing! Let me tell you, you’re making a run in a country that is known for Dominican rum.
AM: Agreed! We raised our eyebrow before we had it because I’ve been drinking Brugal for awhile and I was a very big fan of it. Then, I had Ozama and it reminded us when we would go to Santa Domingo and sit on our balcony sipping, and it takes us back every single time we drink it.
DO: So, yeah, when you talk about those brands have been out there already for a long time day, throughout the year, they have to come out with high quality rum so they can stay established in the market. They make rum for individuals – minorities, middle-class people, high-end people, etc It all depends on how deep your focus is.
We think with Ozama, We make premium rum affordable. It’s a good price with a good quality.
AM: Yeah!
DO: Because, we are a startup. The company is just beginning and you want to be able to have everybody in the market, to be able to to afford it. So that’s what we have at this point and like, I say, the feedback have been amazing. That’s what I care about when I get behind a product. I have a quality product so, we can maintain ourselves out there.
The one thing that I wanna really emphasize with my partner? Was, let’s make a quality rum that I can compete with everybody out there.
AM: Yeah, we think it does and the packaging is beautiful. It can sit on that bar cart next to very expensive bottles, and it says I’m here.
DO: That’s right, we got this design from Italy. They make our bottles. He has been doing an amazing job of putting it together at the beginning. As you can see, the beautiful design of this bottle - it took us a bit to put it together. Last year, selling wise. I think we did a phenomenal job based on people waiting for it – right Ricky?
RW: Yes.
DO: So, it was like 7,000 – 10,000 cases last year to begin with. This year, we’re on our way to do even better. We’re chasing it up. We’re chasing it. We got the heart, we got the dedication, and I’m so excited to get behind this product. It basically connects with my family, my tradition, you know? So many stories are behind this. The most important thing is to connect with the people.
RW: As David was saying, when people try this, they don’t say no. It’s very delicious and then, when people hear that, it’s $24.99 on the shelf –
AM: Which is an amazing price point because the bottle visually makes you feel like it’s a $60 or $80 bottle.
RW: To be able to get a quality product in a quality rum like this, for $25, you go to Total Wine, this is $24.99 on the shelf. This one at 6 years aged, Ozama Gran Añejo is $45.
We also just won the Gold Medal design for our rum bottle design!
AM: That’s fantastic! The bottle really gives you that river vibe.
So, consumer side for this summer, where will Ozama pop out?
RW: Today, we are live in all of the Northeast – NY and in all of New England. We are in New Orleans, Pennsylvania, Florida, and the DR. It’s available online and 43 states as some we can’t ship to. It’s available everywhere. We have a team in place in all of the key markets whose sole focus is driving trial and activating out in the market. The majority of my team works Tuesday – Saturday.
AM: As you do!
RW: Aside from us in the industry, not as much booze is sold on Monday. They’re out there in Boston, New York, New Jersey, and Florida. They’re putting this out there, sampling it. We have been at some of the festivals here.
AM: David, what do you want your legacy to be known as whether it’s in the sport, as a business man, or as a family man?
DO: The way I live my life is based on a journey. Baseball was a journey and I am thankful to God for everything as he opened many doors for me. I want to be remembered as the greatest dad, the greatest father of all time, because I am crazy about my kids. I’m great to all of my family. Yesterday, I was with my younger daughter. She lives here. She’s a musician. She graduated from Berklee College of Music a couple of years ago, living here, trying to figure it out.
AM: Is she a singer, does she play an instrument?
DO: She can sing, she plays instruments, and she’s a producer!
AM: Oh, wow!
DO: I mean, when you go to Berklee they make sure that you change the whole packaging! And once you do that, as you move - if you go, you kind of figure out what you’re going to be really good at. Sometimes you got to be good at everything. Sometimes you get to be good at producing. Sometimes you get to be good. So, she’s down that path right now.
I came in and I told her I’d be with her for the next 3 days. We’re gonna go to places, I want you to meet people. You know how you girls are, especially when you have had a connection with your mom and with your dad? My kids, the way I look at them is like they’re still babies to me.
AM: Yeah.
DO: She’s been having so much fun the past 3 days having me around. Those are the sort of things that I really want in life, you know? Just to continue with the legacy of my father and my mom. They raised me right. They taught me how to get things done the right way. That’s what I try to teach the kids you know?
Then there is the rum and the cigars. Especially the cigars. My dad was very involved into that. My dad had his own factory. We do a lot of events and people come by as you know how rum and cigars go hand in hand!
5 years ago, he came out with Americo Cigars, really good cigars. So? When we are basically going place by place, we try to use the mark also for the cigar brand. It has been incredible for people and the combination of Rum and a good cigar is almost perfect, you know? It’s like they are cousins or something! I’m a visionary and this startup company is something I care about and I am a hard working man, that’s all that I know!
I’ve been working since I was 8 years old. I have an uncle who had an auto place. And all of us, my whole family - they used to get us as a kid and bring us to the auto part place whenever we have free time, to work with our uncle. That was kind of a mandatory in the family. And when you’re a kid, you don’t know. But now that I’m a grown man, I see the purpose of it.in my family, nobody’s doing time. Everybody works hard, we have this beautiful family and I’m talking about the guys of my generation. They know how to work, how to go through process, and when we sit down now that we are adults and talk about it, we understand it, so we want to do exactly the same thing with our kids.
Especially nowadays, it is so hard to raise a child with all of this crazy stuff happening, but I think that what you learn at home, it’s the meaning of the direction that you want to take growing up.
I have 5 kids. The older are professional. They play baseball at the professional level. My older, who is married, Jessica, she graduated at Regis College in Boston, in Psychology and Administration and she lives in the Dominican with her husband. I talked to you guys about Alice already. Then there is David, and. D’Angelo. David plays for the Texas Rangers. D’Angelo plays for the Red Sox.
AM: Wow!
DO: Diego is my other guy to chase now ha ha. You know what I’m saying?
AM: It’s been so phenomenal to meet you because we’ve loved your career and watching you play. We love how you just present yourself as a person, your passion, and we have tried for years to have you as an interview, but your schedule is definitely busy!
DO: If I knew this interview was going to be this smooth and good, I would have done it a long time ago!
AM: It’s awesome because we’re Yankees fans but have always have enjoyed seeing you play!
DO: A great story is all my employees are Yankees fan! I gotta deal with it.
AM: We wanted to be respectful ha!
DO: No it’s ok! Listen, I gotta tell you something. Yankee fans. They have been always very respectful with me because they know that as an athlete, I went about my business. I don’t care if you play for the Yankees, the Mets, Chicago, I was just trying to do my job. The Yankees fans respect that because the Yankees fans are the only fans that always come to me, and they be like, Papi, I’m a Yankees fan. I know you respect this because they know it was nothing but business. Nothing personal, you know, but I was going to whip your ass, nothing but business.
RW: Yeah, pretty good business!
DO: It’s what Yankees fans love seeing from a player. Because remember, the Yankees since I can remember they were the first ones doing what the Dodgers do nowadays. They always go for the best players because the boss, Steinbrenner always wanted to put a pin in the field. When the Yankees fans see that a guy is good and he plays for another team, all of a sudden you have the guy on your team performing. They respect that!
I love this city right here. This city gave me a lot of memories. I love competing against the Yankees and I will say this, when you are competing against the Yankees and you beat the Yankees - you get recognition as a player because you competing against the best! But at the end of the day, go Sox!
IG @davidortiz
In speaking with David about life, baseball, and Ozama, you also heard from Ricky Wolfe who is the VP of Sales at Ozama. Ricky comes with a strong background in the spirits industry. We also chatted with Edwin Castillo who is Ozama’s Rommelier. Together, they provide more insight on rum that is made in the Dominican, how Ozama came to be, the expressions, a bit of industry news, how they connected with David, and of course, talking about how the DR is also a prominent position within this partnership and venture.
RICKY WOLFE: If you guys want to taste the 3 expressions we have them here.
ATHLEISURE MAG: Let’s make it a proper meeting!
RW: Well there is no one better to taste it with than Edwin! He is our Chief Mixologist and he lives in the Dominican. He flew up for some of our events yesterday and some other things that we will be doing. He is the musician behind a lot of the cocktail program that we have. I’m sure that you are familiar with a Sommelier.
Well, he is a Rummelier – which is the pin on his lapel and he is classically trained in rum!
I am the VP of Sales team for Ozama. My father, Abbott Wolfe (Founder and CEO of Drink2Success) and David are business partners and created Ozama together.
AM: How long did it take for you to come up with the formulation?
EDWIN CASTILLO: The most important thing that you need to know about Ozama is that our rum is 100% Dominican. We have a different kind of rum that what others use in the Dominican and we use 100% Dominican sugarcane. A lot of rum in the Dominican uses molasses. Molasses is different with its aromas, and it is not easy to drink as you need some mixers.
AM: Right.
EC: The rum is made with a honey version of sugarcane and it is very refreshing.
AM: It is very smooth!
EC: You don’t need a mixer, you can drink it very neat!
AM: We have enjoyed it that way!
EC: Other rum in the Dominican in terms of aging, it’s 1 oak in American – it’s Bourbon. We use 2 oak – it’s Bourbon and a Cherry Cask. This way, our rum has more aroma.
AM: The first time we enjoyed Dominican Rum, it was in 2011 and was introduced to Brugal first. It was very tasty and has been a spirit that is always enjoyable. Molasses is an ingredient that we enjoy, but we do agree with you that this is such a great sip and it is very enjoyable, smooth and it’s great to drink by itself. Sugarcane is another ingredient that we’re fans of as it’s amazing in sodas.
EC: Brugal is made with molasses.
RW: Both of them are sweet in a good way. But it’s a very different profile. When people taste them side by side, molasses is thick, and it’s just like honey. But sugarcane is just a different taste.
AM: What year was it created?
RW: We launched last year. The project has been going on for a few years now. David and my father connected sometime in 2023 and it took obviously a lot of time. Everything about this was created by us - by the small team. I mean, the name, the package design, the label, the glass bottle - the liquid obviously.
AM: Your family was in the business before this too?
RW: Yeah! So, my, my father and I have both been in beverage alcohol for many, many years. My father was at Constellation Brand for a very long time.
And then his last, his last job before this, he helped Cameron Diaz (Charlie’s Angels franchise, Bad Teacher, There’s Something About Mary) and Katherine Power (Founder of MERIT Beauty, Versed Skincare, Who What Wear) build Avaline?
AM: Yeah, oh wow!
RW: It’s a clean, organic wine, so that was really his first foray if you will, into both startup and celebrity backed brands.
So, him and David connected through a mutual connection. David has always wanted to do something like this. David knows many, many things, but he didn’t know the alcohol industry, so that’s where we came in. I was at Boston Beer, Sam Adams for almost 14 years. Once my father and David got this off the ground, I jumped in to the deep end.
AM: That’s amazing. We were talking a bunch with the Truly team when they started.
RW: Oh, yes!
AM: We got to see them kind of rise year by year. It was pretty damn cool!
RW: I remember I was managing Maryland at the time - living in Baltimore, and we were a test market for Truly.
AM: Oh wow!
RW: I remember vividly standing in front of our Distributor Sales Meetings which are always at 7am in the morning on a Friday.
AM: Because, why not?
RW: Why not?
I vividly remember standing up in front of them, saying, I’m gonna tell you guys about this thing called Truly - Hard Sparkling Water. We may never talk about it again, but we’re going to see what happens this summer.
AM: Wow.
RW: There’s a reason that it’s very popular. It was wild to see from the test market.
AM: This is really cool and we’re looking forward to trying it.
Have you enjoyed being out here, Edwin?
EC: It’s nice, but I love being in the Dominican because it is very quiet!
AM: Where do you live in the Dominican?
EC: Santo Domingo.
AM: I’ve been there a few times. I had a shoe collab line with Sebago, and they made their shoes at Las Plaza America, so I was there a few times a year and I would go for 5 - 6 days at a clip to design each season ahead of my appearance at HSN. When we weren’t in the factory, we would go to the beach, restaurants, and the clubs! It was so beautiful there and I remember when we were heading to Embassy Suites there we would pass the baseball fields that were lining each sides of the street which was amazing! I loved it!
EC: Everybody wants to go to Dominican Republic to go to Punta Cana.
AM: True!
EC: Some people think that Punta Cana is the whole country.
AM: I fell in love with Santo Domingo. I really did - beautiful. We were partying some place where the kids of Presidente Beer bottling company and then there was a Lamborghini dealership and Louis Vuitton store across the street!
When I first came to DR, Punta Cana was the first city I had been to and we stayed at a lovely all inclusive resort. But then, when I went to Santo Domingo, I fell in love and my first night, we went to Boca Marina in Boca Chica and I made sure that we went there every time I was visiting to design and in each visit, we always had a lunch there and then a dinner! The views there and the food – best Lobster Lasagna. I just had spots – Casa de Campo was also lovely and then I was mesmerized by the baseball fields!
In looking at the 3 expressions, it’s quite an assortment! There is such a vintage vibe here.
RW: Yep, we have extra age products. Our Grand Rerseva, that’s being being developed. This on its own is aged for 6 years.
AM: Wow!
RW: So you know obviously we only launched last year, so people are like, well, how do you have a 6 or 8 year rum? The Distillery partner that we found with Edwin’s help, has been making rum for a long time, and obviously we’ve come in and make our blend, but they’ve got stuff aging for 10+ years. We can pull some of this and some of this and the barrels that we want. At some point, there will be a Reserva.
AM: Yeah, cheers to that moment. So, there’s at least 2 alcohol brands that your family has?
RW: The company that my father started is called, Drink2Success, so Ozama is our baby because our goal is to either create brands that are our own that we can own and develop and build or use our expertise and experience to help other brands. You guys are here in NY, so Wandering Barman is a craft cocktail Brewery or craft cocktail Tap Room. It’s a fantastic room in Brooklyn. It was 3 restaurateurs who saw a need for pre-batch cocktails that were ready to go, ready to serve format. They built a phenomenal business here in New York and allowed us to come in and basically help them take it to the next level.
So, there is nothing like Ozama in our portfolio. We make sure that nothing competes against itself.
AM: Of course! Any piece of innovation has to go here.
RW: Exactly!
There are 5 brands in the portfolio right now. Not only is this our baby, it’s also the biggest.
IG @drinkozama
PHOTOGRAPHY COURTESY | Front Cover + PG 16 - PG 27 Paul Farkas shot on SONY Alpha | PG 28 + PG 31 Ozama | PG 32 Billie Weiss/Boston Red Sox/Getty Images | PG 34 - PG 36, PG 42, PG 46 + PG 48 Gerald T Coli/Dreamstime.com | PG 38 Defmusik/Dreamstime.com | PG 41 David Pillow/Dreamstime.com | PG 45 Michael Ivins/Boston Red Sox/Getty Images | PG 50 Frank Micelotta/FOX | PG 52 + PG 55 FOX Sports | PG 56 + PG 58 Trae Patton/FOX |
Read the MAY ISSUE #125 of Athleisure Mag and see RUM TIME WITH Big Papi in mag.
Without a doubt, The Rolling Stones will have an amazing Summer this year! On July 10th, the anticipated 14-track album, Foreign Tongues will drop and they have been releasing tracks and videos; such as In the Stars dropped earlier this month. While we wait for the full album to become available, The Rolling Stones have another launch that is worth noting! This Spring, they debuted Crossfire Hurricane Rum, a super-premium spirit that celebrates the bands connection with Jamaica in a relationship that has spanned more than 5 decades! This launch and product illustrates the band’s music heritage, its Jamaican provenance, and modern craft.
Starting with Jamaica, this is the first brand to utilize rums from 4 of the country’s most respected distilleries - Hampden Estate, Long Pond, Worthy Park, and Clarendon. These 4 styles come together in a single blend that showcases its complexity and the island’s rum-making tradition and is 100% Jamaican with no added sugars.
“Jamaica got into everything we did in the early seventies - the music, the rhythm, the pace of life. Jamaica was one of the few places that would let us all in. The island said come in and we recorded Goats Head Soup. It’s never let us down since. Crossfire Hurricane is a continuation of that story, more than fifty years on,” said The Rolling Stones.
It’s worth noting that prior to The Rolling Stones’ arrival in Jamaica, they had been recording on Main Street in the South of France; as well as touring in the US. When they arrived in Jamaica in 1972, it became a breath of fresh air their label head, Ahmet Ertegun of Atlantic Records knew that this island was the centre of emerging musical influence. By recording Goats Head Soup in Kingston, they were immersed in a new flow that Keith Richards said that the “1970s Jamaica felt a lot like 1960s England when we started out. There was something in the air - a new rhythm, a new imagery.”
The band continued to record at Dynamic Sound Studios where the connected with iconic reggae authors - Sly & Robbie, Peter Tosh, and more. Mick Jagger recorded, “There was something in the air. You could feel it from everybody on the street - a vital thing happening with reggae.”
The rum brand’s name is from the opening lyric of Jumpin’ Jack Flash (Editor’s Note: The opening lyric: I was born in a crossfire hurricane and I howled at the morning drivin’ rain) as a means to capture the raw energy and enduring spirit of one of the world’s most iconic bands.
The Rolling Stones partnered with Ian Burrell, Global Rum Ambassador to be a co-creator due to his expertise in Jamaican run and its cultural significance.
The bottle reflects the band’s iconic lips logo in a prominent way and is surrounded by wave patterns that showcase echo sound. By visiting the website, the storytelling continues by sharing the band’s time in Jamaica in the 70s, along with the recording of Goats Head Soup in Kingston.
Fans of the band and rum should visit the website to see never-before-seen images of the band on the island along with the moments that established their time there from the music as well as the spirit behind the rum. As their global rollout continues, Crossfire Hurricane Rum’s social account will share upcoming drops, collaborations, and new ways to interact with this story.
The portfolio includes Crossfire Hurricane Gold for mixing and Crossfire Hurricane Reserve for sipping.
PHOTOGRAPHY CREDIT | Crossfire Hurricane Rum
Read the MAY ISSUE #125 of Athleisure Mag and see BORN IN A CROSSFIRE HURRICANE | THE ROLLING STONES in mag.
The Summer is always filled with a number of activities that we enjoy attending! One of those happens to be BCB Brooklyn; that we have attended for a number of seasons. This is a trade/industry only event that allows us to use brands that we have consumed over the years; as well as those that are new to the market. From Jun 9th + 10th, the hospitality industry comes together at Industry City to walk the tradeshow floors as well as to attend adjacent events within the spirits category.
As we have in previous issues, we chatted with Jackie Williams EVP of BCB Brooklyn ahead of this show to talk about what we can look forward to in terms of this show, what’s new and beyond! Next month, we will share what took place during this event.
ATHLEISURE MAG: We have enjoyed attending previous BCB Brooklyn’s and we’re looking forward to this one coming up next month! From an overview standpoint, what should we know about this year’s show?
JACKIE WILLIAMS: We’re so glad you’ve been part of the community, we can’t wait to see you! This year is our most expansive show yet. We’re introducing a brand new Workshop Stage focused on hands-on, practical learning where you’re behind the bar working with real ingredients and techniques you can take back and apply right away.
The courtyard is also playing a much bigger role this year, anchored by a dedicated bar with some of New York’s top bartenders, plus the new Garnish Garden where attendees can personalize their drinks through fresh garnishes. We’ve also introduced Premium VIP badge options for those wanting deeper access, and on the floor we’ve brought in more RTD brands, barware and hospitality technology platforms. But at its core, BCB Brooklyn is still what it’s always been - built for working hospitality professionals. We hope you leave with new connections and ideas you can actually use.
AM: What can you tell us about brands that we should have an eye out for that will be showing this year?
JW: BCB Brooklyn has become a real launchpad for product innovation - brands use it as their moment to introduce something new to the trade. We are very excited for the new brands and new products that will be showcased on the show floor. This year, Chinola Fresh Fruit Liqueurs is debuting their fourth expression, a new tropical flavor expanding their low-ABV lineup crafted from 100% fresh fruit; Badger Bevs is expanding their premium mixer portfolio with Cucumber Celery and Yuzu Lime; and there will be more announcements to come from brands across the floor.
AM: Are there any new categories that will be reflected in this show that we should have an eye out for?
JW: We’ve carved more space for no- and low-alcohol this year, which feels like a real marker of where the industry is. It’s well beyond novelty at this point - bartenders are building serious programs around it and the brands are keeping up. RTD, barware and hospitality technology are also taking up more real estate on the floor than ever, which reflects how much the business side of running a bar has changed. And agave keeps growing, not just tequila and mezcal, but regional expressions like sotol and bacanora that bring real depth to the category.
AM: We know that the education component is a major pillar of this show - what are 3 sessions you want us to know about?
JW: Rather than picking three, the education at BCB Brooklyn is really built across several distinct experiences. The Main Stage is where the big industry conversations happen, led by Lynnette Marrerro and the BCB Brooklyn 2026 Education Committee of respected voices working in hospitality today. Park Street University covers the business side with distribution, brand building, and operations. Our new Workshop Stage is hands-on, practical learning where you’re behind the bar applying techniques immediately. The Liquid Lounges are worth building into your day too - these are sponsored sessions where exhibitors, brand ambassadors, and industry leaders get into hot topics and trends, and share product samples. I recommend looking at the full schedule ahead of time and building your day around what’s most relevant to your business as there’s genuinely something for everyone.
AM: I love the courtyard as there is always something going on - what should we know about that for this year’s BCB Brooklyn?
JW: The courtyard is one of my favorite parts of the show and this year it’s playing a bigger role than ever. We have expanded to the East half of the Courtyard, which will be home to the Courtyard Bar East, running both days with a rotating lineup of some of NYC’s top bartenders doing guest shift-style takeovers - including our Head of Education Lynnette Marrero, Carl Radke and Richie Millwater of Soft Bar, Gelo Honrade of After Eden, and more. It really brings the energy of a live New York bar to BCB Brooklyn.
We’re also really proud of Pride on the Pour on June 10, in partnership with the Stonewall Inn Gives Back Initiative, it’s a community-driven gathering spotlighting LGBTQIA+ voices in hospitality, with Jazzul H from Stonewall Inn bartending and a cocktail menu featuring LGBTQIA+ owned and advocacy-driven brands.
And just steps away, the Garnish Garden is an interactive space where guests can pick fresh herbs and botanicals to customize their drinks, with a swing installation and plenty of moments designed for exploration and connection.
AM: Tell us about the inclusion of wellness in this year’s show?
JW: This year we’re weaving wellness through the whole show, not just a single session, but in the classroom and out on the floor. Dr. Jessica Pomerantz, a psychologist who also works behind the bar, is leading three seminars covering mental health, profitability, internal resources, and how culture gets built inside hospitality businesses. That dual perspective brings something to the conversation you just can’t fake.
And we’re taking it further with Between Shifts - wellness moments in the courtyard led by bartender and yoga instructor Samantha Casuga, from breathwork in the morning to guided meditation at the end of the day. A nice way to step back and reset from the energy of the show.
AM: Tell us about the BCB Brooklyn Brand Accelerator Pitch Competition?
JW: The Brand Accelerator Pitch
Competition is one of my favorites. Presented by Women of the Vine & Spirits, it gives emerging brands a real shot at getting in front of the people who can actually move the needle such as distributors, buyers, press and is open to first-time exhibitors, Emerging Brands Pavilion participants, and companies under five years in business. Finalists pitch live on June 10, judged on market viability, creativity, brand story, presentation and taste. The winner walks away with mentorship, distribution support, PR services, legal guidance and industry memberships - the kind of backing most small brands spend years trying to piece together on their own. I can’t wait to see who takes the prize home this year!
AM: In terms of food options, what can you tell us about what will be available?
JW: Food trucks and coffee pop ups will be onsite across both days, so there’s plenty to keep you fueled between sessions and on the floor, including a café in 7A. For VIP Club, VIP+ and Premium VIP badge holders, the VIP Lounge in the Game Room at Industry City is your all-day spot - coffee in the morning, light bites, and curated tastings from Beluga Vodka and CleanCo throughout the day. There are also many other wonderful food options located throughout the Industry City campus.
AM: If there is anything that we haven’t covered that you want to share as we prep ourselves for this show, let us know.
JW: Come with a plan but stay open. Review the schedule, and exhibitor list ahead of time, but don’t let that be the whole experience. Some of the best moments happen when things are unplanned such as a conversation in the courtyard, stumbling onto a brand you’ve never heard of, or a session that completely shifts how you’re thinking about something.
I also want people to know that we take sustainability seriously at BCB Brooklyn. We separate recycling, compost garnishes and excess materials, reuse booth builds and signage year over year, and our staff shirts are made from recycled materials. We partner with Trees for the Future, planting ten trees for every visitor who registers. Our parent company RX Global has pledged to be net zero carbon by 2040, and we back that up with education sessions on sustainability and climate action.
PHOTOGRAPHY COURTESY | BCB Brooklyn |
Read the MAY ISSUE #125 of Athleisure Mag and see BCB BROOKLYN PRE-COVERAGE 2026 in mag.
We’ve been fans of EDM DJ/Producer Benny Benassi for years! His songs have been in our playlist and when enjoying his music, it’s all good vibes and energy.
We had the pleasure of having Benny as our DEC ISSUE #60 cover back in 2020, with a virtual shoot that took us all the way to Venice! It was great to connect with him again during the first weekend in May for the drop of his latest album, Feel the Bass! During that weekend, he DJ’d a number of events from radio stations, taking over Times Square, being at Marquee and even DJ’ing while biking the TD Five Boro Bike Tour! As we went to a number of events we had the chance to chat with him at various times to talk about the album, his NYC rollout as well as touring internationally!
ATHLEISURE MAG: Great set last night Benny!
BENNY BENASSI: Oh yes, yes I saw you last night amazing!
AM: I was taking footage with my Meta Glasses so I had to be still, but inside I was dancing!
BB: Thank you for coming!
AM: It was also great to have you as our DEC ISSUE #60 cover during the pandemic as we shot you virtually while you were in Venice!
BB: Oh yes, thank you!
AM: It was cool to be able to be “in your studio” all the way from NY!
You have had a busy weekend promoting this album and you have been all over the city! How excited are you about dropping this album?
BB: I’m super excited! I am doing a lot of DJ sets in different places. Like, Fri Night I was at Marquee and then last night, I was at Marquee Skydeck. Tonight I will be at a little club!
AM: We will see you there tonight!
BB: We will have a little block party! It’s amazing! I’m super excited! The public loves me and I love NY!
AM: It was such a pleasure to attend a number of the dates for Feel the Bass album drop while you were in NYC! What was the inspiration behind Feel the Bass and why did you want to create this album?
BB: I wanted to make a record that returned to bringing some physical energy back into the club, like when I started out with my first album twenty years ago. It’s a time when music has gone back to being very electro, very physical, and I really loved this sensation of feeling the bass in your stomach again. That’s where the whole concept of Feel the Bass came from.
AM: What was your creative process like when you were working on this album?
BB: It was a very instinctive process. I have a wonderful team of people I collaborate with, a lot of young guys, and I also receive a ton of music from emerging producers who send me their tracks to listen to. So, some things were born outside the studio, while others we developed directly in the studio.
It was a very “easy” and laid-back creative process, in the best sense of the word: we took our time. Whenever we received something we really liked, we worked on it without forcing anything. I think this is exactly what gave the album its unified feel.
AM: What are your 3 favorite tracks from this album?
BB: Definitely Feel the Bass, because it’s the track that also gave the album its title. Then there are some that I personally love, others that I adore playing live because they completely change the energy of the room, and others that are a bit more experimental, for example Chicago Baby with my longtime friend Felix Da Housecat and Superstar with Chris Nasty.
AM: What do you want listeners and/or your fans to know about this album and how do you want them to feel?
BB: I hope people feel that energy I was talking about earlier. I’d like whoever listens to the record to feel pushed to turn the volume all the way up... almost to the point of blowing out the speakers. I always say it’s a bit like when you test drive a powerful car on the track: you go full throttle until you hit the limit. Well, I want people to listen to this record like that, giving all the power possible to their sound systems, whether they are in the car, at a club, or at home.
AM: You came to NY and you really connected with so many people to launch your album! What was it like when you took over Times Square?
BB: It was pretty surreal, actually. I remember when I was a kid seeing Times Square in the movies... it seemed like another world. And then I remember the first time I took my dad there: he was completely blown away by all that energy, by all those people. He is no longer with us today, so being there playing inevitably made me think of him. It was truly an incredible emotion.
AM: You performed at Marquee and then you were also at Marquee’s Skydeck which we attended - what did you love about being at these venues and having it as part of your launch weekend?
BB: I really liked the contrast between the two. Marquee represents the more club-oriented, nightlife, and quintessential New York side, and it’s a place I’ve been going to for many years. Skydeck, on the other hand, is almost cinematic.
You are on the 100th floor with all of New York beneath you... it’s incredible. Just talking about it gives you a thrill, let alone actually experiencing it.
AM: Why did you want to be at the TD Five Boro Bike Tour?
BB: Oh, because I love biking and I think I will do something special for this because I enjoy riding a bike with family. But this bike will let me play live while I ride!
AM: The TD Five Boro Bike Tour was such a fun experience! We chatted with you a bit before you led the 2nd Wave of riders to take on the race! What can you tell us about the bike that you rode on as we didn’t realize that you would be riding as well as DJing!
BB: I honestly think no one expected me to ride the whole thing! But I love cycling; it helps me so much to mentally disconnect. Plus, New York on a bike has an incredible charm, because it allows you to take your time to really look at the city. I want to thank Canyon again for putting together that setup for playing and biking. It was a lot of fun. It was a beautiful way to wrap up the weekend in New York.
AM: The last event we went to was at Mi Casa Studios. It was cool to see other DJs play their sets, enjoying slices of pizza and watching you DJ - why did you want the event to have these elements?
BB: I liked the idea of something very closely connected to the people. Anyone who came really got the feeling of stepping into my own home. Sort of like saying, “come over to my place, I’ll make you a pizza and play you some records.” It was the same thing there: you come in, listen to music, maybe even spin a few records with me... and it was beautiful like that.
AM: You left NY and you hit the road to continue releasing your album - what are additional dates or festivals that you will be participating in as we begin to make our Summer plans?
BB: Usually, in the summer, I focus a bit more on Europe. This year I’ve also added a small tour in Canada and a few festivals there. Then there will be Mykonos, some dates in Ibiza which I always love doing, something in Sardinia—where I’ll be going shortly to one of my favorite clubs— and also a couple of festivals in Italy. I always like to combine work with a bit of vacation time.
AM: When you are not DJing, how do you take time for yourself?
BB: I always look for simple moments. I also really love the lifestyle here where we live, in the Apennines, an hour away from my home. I like taking some time out with my mountain bike or going for a drive in my old Jeep. They are simple things, but they really help me disconnect.
PHOTOGRAPHY CREDITS | Paul Farkas via SONY Alpha | PG 85 Kimmie Smith |
Read the MAY ISSUE #125 of Athleisure Mag and see FEEL THE BASS | Benny Benassi in mag.
We have been fans of Hemky Madera since we watched him on USA’s Queen of the South playing Pote Gálvez, a loyal sicario, enforcer, and in his own way someone who became a beloved character everytime he was on screen! Beyond that character, we have enjoyed seeing him in Netflix’s The Lincoln Lawyer, Spider-Man: Homecoming and more! We’re excited for him to be in The Mandalorian as he continues from S3 by bringing Commander Barre, an imperial warlord to Star Wars: The Mandalorian and Grogu which is in theaters now! In addition, fans of HBO’s Euphoria are enjoying his role as DEA agent, Jiminez!
We sat down with Hemky to talk about his passion for acting, how he approaches playing his diverse characters, what he looks for in his roles and more!
ATHLEISURE MAG: When did you realize that you wanted to be an actor?
HEMKY MADERA: Honestly, I think storytelling found me before I fully understood what acting even was. I remember being about five years old, sitting on the floor in front of my parents’ bed, watching On the Waterfront. There’s that famous scene with the glove between Marlon Brando (The Godfather franchise, Apocalypse Now, A Streetcar Named Desire) and Eva Marie Saint (North by Northwest, Raintree County, All Fall Down) and I remember turning to my parents and saying, “She can’t leave without her glove.” I was completely locked into that moment emotionally. Then I pointed at the screen and said, “I want to do what he does.” At the time, I didn’t even know that was called acting. I just knew I was feeling something powerful and wanted to be part of creating moments like that for people.
Growing up, I was always drawn to movies and performances that made people feel something. I loved the idea of disappearing into another world for two hours and connecting emotionally with characters. Once I got on stage and later in front of a camera, I knew this was what I wanted to dedicate my life to. There’s something to dedicate my life to. There’s something incredibly fulfilling about stepping into someone else’s shoes and bringing their story to life.
AM: When it comes to approaching the characters that you play, what is your creative process in connecting with them? I remember the first time that I saw you was in Weeds and of course, your role in Queen of the South was so good as Pote, and enjoyed seeing your in Perry Mason!
HM: Thank you, I really appreciate that. Every character starts with understanding their truth. I try not to judge them. I look at where they come from, what they fear, what they love, and what they’re protecting. Once I understand their emotional core, everything else starts to fall into place. The physicality, the voice, the energy. With someone like Pote, there was so much heart underneath the toughness. That’s what I connected to the most. I always try to find the humanity in every role because that’s what makes characters relatable and real.
AM: What do you look for when it comes to deciding on whether you are interested in a script/project?
HM: For me, it always starts with the story and the people behind it. I want to work on projects that move me emotionally or challenge me creatively. I look for characters that have layers and projects that say something meaningful. And honestly, the energy of the people involved matters a lot too. Film and television are such collaborative experiences, so being around passionate, good-hearted creatives makes all the difference.
AM: What can you tell us about your role in Euphoria and why did you want to be part of this project?
HM: Euphoria is one of those shows that really pushed television storytelling in a bold direction. It’s visually stunning, emotionally raw, and fearless in the way it approaches its characters. Being able to step into that world was exciting because the show takes risks and trusts the audience to feel everything. I’m grateful to have been part of a project that has had such a strong cultural impact.
I also truly loved working with Zendaya (Spider-Man franchise, Dune franchise, The Odyssey). She was incredibly welcoming, grounded, and just such an amazing actor. Watching her work and seeing the level of honesty and emotion she brings to every scene was really inspiring. And Sam Levinson (The Idol, Malcom & Marie, The Wizard of Lies) is honestly brilliant. The way his mind works creatively, and the worlds he creates are incredibly unique and fearless. Being around that kind of talent and creativity pushes everybody to elevate their game.
AM: You have been doing a number of shows within prestige programming including Perry Mason and The Lincoln Lawyer! What do you enjoy about being part of these series?
HM: What I love about shows like Perry Mason and The Lincoln Lawyer is the level of storytelling involved. The characters are layered, the writing is sharp, and there’s always tension and momentum driving the story forward. These are the kinds of projects that really challenge you creatively as an actor.
With Perry Mason, it was especially meaningful because I got the chance to reunite with creators Ron Fitzgerald (Westworld, Weeds, Friday Night Lights) and Rolin Jones (Interview with a Vampire series, Boardwalk Empire, Smash) from the time we worked together on Weeds. There’s already a level of trust and creative understanding there, so reconnecting years later on such a beautifully crafted show was really special.
And with The Lincoln Lawyer, I also had the opportunity to reunite with Dailyn Rodriguez (The Night Shift, Lie To Me, In Plain Sight) and Matthew J. Lieberman (Free Guy, Rumble, The Christmas Chronicles series), whom I had previously worked with on Queen of the South. Being able to collaborate again with people you respect and already have creative chemistry with always makes the experience even better. Playing Agent Vásquez has also been a lot of fun because he operates with intensity and purpose, which is always exciting to explore as an actor.
AM: You are back in The Mandalorian and Grogu universe with the upcoming Star Wars film! What do you love about being in this show!
HM: Being part of the Star Wars universe is honestly surreal. It’s something generations have grown up with, so stepping into that world carries a certain magic. What I love most is the passion from the fans and the level of care that goes into creating these stories. It feels epic while still being deeply personal. There’s also something incredible about watching practical effects, creatures, costumes, and entire worlds come to life right in front of you on set. You feel like a kid again.
AM: This year alone, you have a number of projects coming out, do you\ have a process when it comes to when you have finished playing a character so that you can play the next one!
HM: I think it’s important to reset emotionally and mentally after every role. Some characters stay with you longer than others. For me, family helps keep me grounded. Fitness helps too. Training, golfing, playing tennis, and spending time with my wife, Jesse, and our boys. Those things bring me back to myself. I also love listening to Jesse while she’s writing or playing her songs around the house. Those are some of my favorite moments because they’re peaceful, creative, and real. Then, when it’s time for the next project, I can approach it with fresh energy and fully commit to that new character.
AM: When you are not on set, what are 3 workouts that you do when it comes to your fitness routines?
HM: I’m big into kettlebell training because it combines strength and cardio at the same time. I also love weightlifting, especially compound movements that build functional strength. And tennis has become a huge part of my routine because it keeps me active while also being competitive and fun. Fitness for me is really about discipline, consistency, and feeling strong mentally as much as physically.
AM: We know that you enjoy flying airplanes. When did you get into this and what do you enjoy doing it?
HM: Flying has always fascinated me. I started taking lessons years ago and absolutely fell in love with it. I actually got pretty far into it and was already doing my solo flights, which by itself was completely breathtaking and something I’ll never forget. There’s nothing like being up there on your own, fully focused and completely present in the moment.
But then Queen of the South happened, life got busy, and I never got the chance to fully finish getting my pilot’s license. It’s something I’ve always wanted to go back to and restart because it’s still a big dream of mine to complete that journey.
What I love most about flying is the sense of freedom and focus that comes with it. When you’re up there, everything else kind of disappears, and you have to be completely present in the moment. There’s something peaceful and humbling about being above the clouds and seeing the world from a different perspective. I definitely plan on getting back into lessons and finally earning my license so I can fully enjoy everything that flying brings.
AM: We know that you are passionate about spreading awareness about Down Syndrome. Why is this important to you?
HM: It’s important to me because I believe every person deserves to feel seen, valued, and celebrated. Spreading awareness helps create understanding, compassion, and inclusion. I’ve met so many incredible individuals and families within that community, and their strength, love, and joy are genuinely inspiring. If I can use my platform to bring more awareness and positivity to it, then that means a lot to me.
AM: When you are not on set, how do you take time for yourself!
HM: Honestly, I’m happiest when I’m with my family. That’s what recharges me the most. I also enjoy working out, golfing, playing tennis, watching movies, listening to music, and just slowing things down a bit. I especially love spending time with my wife, Jesse, listening to her write or play music around the house. Those little moments mean everything to me. Our industry moves fast, so finding balance and making time to be present is really important to me.
IG @hemky
PHOTOGRAPHY CREDITS | Jake Lyles
Read the MAY ISSUE #125 of Athleisure Mag and see DEEP CHARACTER | Hemky Madera in mag.
We always enjoy highlighting artists that are focused on what they create and how they make others feel. Red Bull dance athlete, Marlee Hightower has been in a number of competitive dance shows from World of Dance, America’s Got Talent, and more. From a young age, she has been working in the industry as a Choreographer and Movement Director. Her work can be seen among an array of luminaries in the industry that include Coldplay, Janet Jackson, and Pharrell Williams. She also has her MOTIV Dance Studio that she founded as well as her MOTIV Crew that works with her throughout the world. We sat down with Marlee to talk about her love of hip-hop. dance, how she approaches taking on her projects, and much more!
ATHLEISURE MAG: When did you fall in love, you know, with dance?
MARLEE HIGHTOWER: For me, I started dance when I was really little. My mom put me in dance when I was 3. So I kind of grew up into it. I don’t feel like there was this specific moment for me more so that it has just been such a big part of my identity and it’s just been a big part of who I am!
AM: What style of dance did you start with? I started at 3 with tap.
MH: Really? I did hip-hop.
AM: Oh wow so it has always been hiphop?
MH: I started out doing a little bit of everything. But, I took my first hip-hop class when I was 6. And I was like, this is what I want to do.
AM: Who is, the first dancer or show that made you realize that this is something that you wanted to do?
MH: Honestly, Beyoncé.
AM: Nice!
MH: I was, like, I’m gonna be Beyoncé. I was a kid, but I could have sworn it would be her. She was incredible and honestly the Step Ups. I was obsessed with Step Up 2. I was obsessed with the moves, it was my everything.
AM: What drew you to hip-hop and how do you define yourself? Is there a sub style even within hip-hop dance?
MH: I feel like with hip-hop, it’s interesting because there is like a very foundational version of hip-hop.
AM: Right.
MH: I think that over time, especially in the choreography space, like it has evolved and even in freestyle - it has evolved. You know, you have other styles coming into play, even in New York, you have, light feet and stuff like that.
So, yeah, there’s like, umbrellas. For me, I grew up listening to a lot of like old school, hip-hop - A Tribe Called Quest, Slum Village, and Mos Def. That’s like so much a part of who I am and even my family. My dad’s a graffiti artist.
AM: Oh wow!
MH: So hip-hop culture as a whole has been like very much a part of my life, so it just feels natural for it to also showcase itself, in my dance.
AM: When did you realize that this passion for dance should also be a career for you?
MH: I started dancing professionally at a very young. Like my first commercial, I did when I was 7 years old, then I went on America’s Got Talent. I made it to the top 10 when I was 10 years old. So, I’ve been working in the industry for a really, really long time. And then I opened up my dance studio in Orlando with my father when I was around 15. I started teaching consistently then and I think that honestly through that and honing my skills in that regard, I started taking ownership in a way that I hadn’t done before. Whereas before, I was just a kid. I think that through having the studio and running my MOTIV crew and just kind of figuring out what my voice. I realized that, I’m doing something, but I’m also making an impact that’s bigger than just me.
AM: Wow, I mean to be 15 and to decide to open your own studio.
MH: I know – crazy! It was actually my dad’s idea. I used to travel a lot back and forth between Orlando and L.A in order to train, but then also like work as a dancer. Whenever I would come back home, there wouldn’t be anything. There wasn’t really that many opportunities to train and dance at a high level and so he said, “what if we start a studio with a drop in class concept?” People could come in and just learn especially to do that with hiphop dance. A lot of what was offered in the area that I was living in was studios where you could do ballet, tap, jazz, and you had to be part of a company so you didn’t have access.
So, it was his idea, and I remember, initially, I was scared because it felt so ambitious at the time. But I was like, okay, let’s do it, let’s get on board. So my mom, him, and I just all came together to make it something. And I think also, through my traveling, I had a lot of relationships and connections with people, and so a lot of my friends were willing to come and offer classes and kind of help it move along and move forward. It was a process. We are in our 11th year, I can’t believe it.
AM: So, did you envision where you are now, with MOTIV that it would be what it is now?
MH: No, not at all. I honestly thought that this is gonna like be a thing for a couple years!
AM: Right.
MH: Maybe we’ll move on to something else. But like, I had no idea that it would be such a thing and such a staple in the community where I live, but also around the world. To be able to travel around the world, and to hear people tell me, “oh, I want to come to Florida and I want to train there, that’s crazy to hear because growing up, no one really wanted to train in Orlando. I’m really grateful. It’s definitely not what I expected at all.
AM: Do you think you’ll have other studio locations in addition to Orlando?
MH: I don’t think so, at least not right now. Just because our main focus has always been to try to bring the people to Orlando. That was kind of the the whole goal. I don’t know, maybe in the future once things continue and it can run itself potentially. This is also so much of a love letter to Orlando.
AM: You raise a good point about being part of companies and troops when you talk about ballet, tap, jazz etc. What were the types of training that you were doing when you were coming up?
MH: I was a convention kid growing up. I was a big convention kid, so I would go to these traveling conventions, one of them was called Monsters, Monsters of Hip-Hop, and so it’d be all these teachers who would come in and teach for the weekend at 6 classes a day, and I was really big on that, and then I would also travel a lot to take different workshops from different teachers. So sometimes I would go to LA for an intensive and then even for me, now I still am big on my training. If I ever get flown out to teach at a camp or something and a different teacher is there, especially like a foundational or freestyle based teacher - I’m in there. I’m trying to get as much information as I can. Even doing dancer style is a form of training for me, because being someone who started out primarily as a choreographer and with the choreography, background freestyle, and freestyle training is such a different mindset and mentality. And so, like getting to do dancer styles and getting to connect with the different dancers that are a part of that network has been such a huge game changer for me and a game changer in the way that I approach my choreography.
AM: How do you approach the choreography, whether it’s for a show or a troop?
MH: My biggest thing, is balancing feeling and then also the visual aspect of it because It ultimately is something that people are digesting and visually looking at. So, I think when it comes to a group, I love to look at shape, but then I also am really adamant on flow. Flow is super necessary because that also coincides with how I want to approach my freestyle, too. It’s like, I want the worlds to merge as best as I can, but you also in choreography, you have to have that understanding of structure.
AM: It’s like a science, but it’s a fluid science.
MH: It is! It totally is, and some of it is intuition based. Some of it is also mathematical.
AM: When you think about competition shows, I mean, I do remember seeing you on World of Dance. How do you approach the competition show environment? You have these panel of people who have varying levels of knowledge on the styles – how does that work?
MH: Dancing for so long, I feel like I was always in a position where I felt like I needed to prove myself, but I feel like going into those competition shows where you’re given such a huge platform, and the stakes also feel so high. I think that yes, it’s important to aim high, but then also don’t sacrifice who you are in the process of it.
I’ve really been like throughout everything I’ve done, like World of Dance. When I did World of Street Woman Fighter, like every single challenge, I was, like, okay, I’m gonna put my best foot forward, but I cannot shy away from who I am, so I have to dig deeper into who that is because sometimes, like, you’re given challenges where it’s a song you don’t necessarily know. Or it can be a challenge movement wise that you have to incorporate. How can I take all of this, but still remain true to me and that’s always at the forefront of those types of competitions. Ultimately, win or lose, that’s what matters most. Who you are and what you’re trying to say when you’re given that platform.
AM: You just got back from South Korea with Street Woman Fighter. Tell us about that as we hadn’t previously heard of it but it is large!
MH: Wow, it was large. It’s crazy, it was larger than I even expected it to be. Like, I didn’t realize how popular the show was in in South Korea. I feel like I was living a double life, almost like going to South Korea, and like everybody’s stopping their cars and stopping me on the street and stuff like that. The show itself, I think, is really cool because it does give dancers a platform. The fans love dance in a way that is, very unfamiliar to me, at least in the States. People like dance, but, I don’t think they see dancers, as you know this thing!
AM: We were in Tokyo and to see how dance was embraced there, we can see what you’re saying. Whether you were in Roppongi, Shibuya, or Shinagawa you could see people loving it and just breaking out into dance.
MH: Yes and they learn the dances like it is such a thing, and I, so I really, really admired how much they highly revered dance in that way. The show itself was very reality based, so that was really interesting coming to set and immediately putting on a mic, and having cameras everywhere. So I got used to being on all the time, but they also don’t want you to be on at the same time!
AM: Exactly! It’s a happy, medium.
MH: Yes, happy medium because I do know the cameras are rolling.
AM: Look at me. Don’t look at me, but look at me!
MH: We would get different missions over the course, of the competition. I always tell my friends like it felt like a combination between America’s Best Dance Crew and America’s Next Top Model.
AM: Interesting.
MH: Different challenges we were given, and I really appreciated them because it forced us to get really creative with how we are presenting who we were, especially because the show was very like K-pop based, and we’re hip-hop based.
AM: Right.
MH: So we were kind of going against the grain, the entire competition, but that was our edge.
The entire season is out now. You can watch it through Prime Video. It’s attached to the channel Mnet which is like the Korean MTV.
AM: What was your biggest takeaway from doing that show?
MH: I think my biggest takeaway was that you have to fight for artistic integrity when it comes to putting yourself out there in any room - in any space! That fight is on you.
AM: So the crew that you were with there was yours, MOTIV. What is the ethos of people who are on your crew and how do you decide who will be on it?
MH: I think mentality wise, you have to be willing and super open! You need to be kind and adaptable, because I think that even in the industry, even in my process, it’s very much like I come to the studio, and we figure it out as we go, and it’s very like organic the process. So, being malleable and just being open and willing. I love to laugh – we also have to laugh while we do it because it’s a lot of hours. At the same time, you have to strive for that excellence.
AM: Right.
MH: So I’m always trying to instill that in people. And I’m the type of person that sees potential over a perfect dancer! I’m like, no, I see where you could go as long as you see it, too, and you’re willing to get there – then I think that you’re in a good spot.
Doing the show was super special because I brought girls who I had been training over 6 or 7 years. It was incredible to see where they were to how far they have gotten to now! Getting to be able to provide experiences to my team is everything! The concept of bringing the world to Orlando and my people to the world!
AM: You have such an impressive resume with people that you have worked with Janet Jackson and Pharrell, and Jazmine Sullivan. What have you loved most about that and what artists/talents and projects would you love to be attached to?
MH: I’ve felt really honored to dance with different people and I’ve loved being given the creative voice. I just recently did a short film for Coldplay, which was so fun. I got to be in Malta for 10 days and I mainly did movement direction, rather than full out choreography, that was really, really nice. I’m a really big lover of film. I’m such a film nerd and so anything in that vein, I’m really excited to work on and with because, dance is one thing, that creative process in that regard is another. Getting to do it alongside the DP and even the producer. Watching the way that the gaffer sets everything up!
AM: Looking at all the blocking!
MH: Yeah, I’m so enthralled with the whole process! I would love to work with more film and with more TV. An artist that I would love to work with is James Blake. I think he makes incredible music and very danceable music. But he doesn’t use dancers, I never see that. I think that it would be really interesting to do something with him. That’s my dream artist of all time!
AM: For those that don’t understand the nuance between being a choreographer and a movement coach can you share a bit about that? Only in the last few years did we understand that distinction.
MH: I think that the biggest difference between movement direction and an elaborate piece of choreography would be that for movement, it’s about understanding, shape, understanding, flow. Maybe you’re working with a model who just needs to like, figure out what poses are going to work best. Maybe you’re working with a group of people that need to walk on the street in a certain way. You’re creating things that feel natural oftentimes.
Whereas, with an elaborate piece of choreography, there’s formations and counts. Even the movement itself is dynamic and I would say that those are the biggest differences, but it’s interesting just how much still of planning and understanding your body is needed, even just in movement direction.
When I did the Coldplay job, I was like, actually, I think we might need dancers just in order for them to move their head at the right time.
AM: Right.
MH: It’s still so synchronized and intentional.
AM: How did you come to Red Bull? We’ve had the pleasure of having a number of people from Red Bull that we’ve been able to work with, whether they were athletes in surfing – Carissa Moore, Griffin Colapinto, or Caroline Marks, snowboarding – Mark McMorris etc.
There is a culture in Red Bull of having these great people who are outside of the box but they are doing things that are pushing the envelope and doing dynamic things.
MH: My first Red Bull Dance Your Style was in 2019. I wasn’t even freestyling that much back then. I got brought on board for that and that was my first initial experience with Red Bull. Then I did a Red Bull Dance Your Style in Florida, and that’s when I made the semi-finals. Then from there, I got put on to be a representative for dancer style.
It’s been a really cool Journey for me as someone who’s working to bridge the gap between choreography and freestyle, so it’s like I’m implementing my practice into this new space and getting the platform to do so. And then along the way, I’m like able to meet up with all these different dancers with such different backgrounds as far as how they came to dance and the styles that they do. It’s interesting to be given access to a community, truly. Red Bull is really putting dancers on and more specifically, free stylers are more of an underground thing. They are being a voice in the way that is not really prevalent in the industry. Usually it’s a choreography based dancer or a modern dancer. Now, we’re thinking, street styles - street style based dancers. We’re being given the microphone and that’s what I appreciate the most about being a part of Red Bull.
AM: Are there any projects that are coming up specifically with Red Bull that you’ll be doing that you can share?
MH: Not anything in particular. Obviously, last year, was the release of The Can coming out, which was an incredible experience. It was all in promotion for the World Finals in the US. This year, I have a film project that I’m doing that Red Bull really helps me in terms of any ideas that I have, helping me connect with different artists, not just even the dancers, but there’s also like different artists that they work with that I’ve been able to connect with as well. I have the National Finals coming up in Tampa that I’m gonna be a wild card for, so I’m excited about that, and then hopefully that takes me to the world finals in Zurich!
AM: Oh wow!
MH: Fingers crossed!
AM: What is the dancing schedule of sorts in terms of, if you think of the Olympians right different things that happened there, obviously NBA, they have their season. What is the season for hip-hop/freestyle dancers?
MH: I feel like it depends on the dancer and the person. It depends on their schedule as well, I think. Dance is such a free thing. For me, specifically, I had to really and still have to really be diligent with how I train, because sometimes I don’t have all of the time. I started implementing training practices in the classes I would teach, or the dances I was creating. Even being here, I know that there’s certain dancers here. I’ll give them a message - let’s dance, let’s dance for a few hours. You know, I’m gonna learn stuff from you. You’ll learn stuff from me. So, it’s very much, just a matter of like figuring out what your schedule is and how you train. I know some people are very methodical about it, whereas I think I’m more free and I find it along the way.
AM: What does an average week look like for you?
MH: It changes every single week and I’m grateful. My everyday feels like a different day. But I would say, an average week if I’m lucky, I get Monday off. Maybe I find myself at home in Florida on a Monday and then I’ll teach my weekly class on a Tuesday at MOTIV Dance Studio. I’ll run rehearsal with my crew. Maybe Wednesday, I get off if I’m lucky. I’ll teach Thursday if I’m still in town also at MOTIV. Then the weekends is usually when I’ll go somewhere in the world. Maybe it’ll be an international trip to teach at a dance camp, or maybe it’ll be something like this where I’m making an appearance or judging a competition or doing a battle that weekend. Then I’ll come back home and reset and do it all over again!
AM: In general, are there projects or things that you want us to know about and keep our eye out for.
MH: Later in the year, I’m going to be coming out with another dance film. I’ve done a few. I did a dance film titled Blackbird, and then I did another one, titled We, the People, which was in connection with Street Woman Fighter that Red Bull helped me out with as well. That did really well and made a big impact. I’m just excited to work on a new film, and to bring it out into the world later this year.
AM: That’s amazing.
What do you want your legacy to be known as? You’re bridging a lot of things, the culture of hip-hop, and being a woman that has been trailblazing and the way you’ve done it, giving love to Orlando - it’s not just Disney and Universal.
MH: Yes – Facts!
I ultimately just want to be what I wanted to see growing up. I think representation is really important and I think that growing up as a young black girl, I didn’t see a lot of myself in people in the dance community, but then also on TV and in movies. I think expressing as much of the different facets of myself is important for other people, to know they don’t have to box themselves in to any one thing, whether that be their pursuit within dance or even just their pursuit within art in general. I think that’s the biggest thing is just to be open and honest about my process and to provide inspiration, but then also representation and for people to feel seen and heard in a way that I wanted to feel growing up.
PHOTOGRAPHY COURTESY | PG 108 - PG 112 + PG 122 Digital Branded/Red Bull | PG 115 + PG 116 Little Shao/Red Bull Content Pool | PG 119 Daniel Zullani/Red Bull Content Pool | PG 122 Kien Quan/Red Bull Content Pool |
Read the MAY ISSUE #125 of Athleisure Mag and see HIPHOP FREESTYLE | Marlee Hightower in mag.
We ended the month by partnering with a recently opened bathing club here in NYC’s. Our THE 9LIST X Lore Bathing Club Event kicked off the Summer with an intimate group of our readers/community to enjoy the services/amenities at this wellness destination to enjoy saunas, red light therapy, and cold plunges. In addition to our attendees enjoying a 75 minute session, we also gifted them items that we have been loving and sharing in our issues: an Oleada AnyWear Toiletry Set, as well as an $100 gift card from this handbag brand, and a David Protein bar!
We sat down with Lore Bathing Club to find our more about this bath house, what they offer their guests, and more!
ATHLEISURE MAG: We had the pleasure of coming to Lore Bathing Club initially for an Editor event in March and loved the space and having you host our THE 9LIST Event this month was so great to share with our community ! When did you launch and what is the meaning behind the name, Lore?
LORE BATHING CLUB: Lore officially opened on May 11 2026 and celebrated its grand opening over May 15-17. Lore brought together design, hospitality, wellness, and community, but the core idea stayed consistent: create a place people want to return to regularly.
AM: Who are the founders of LBC and what can you tell us about their backgrounds?
LBC: Founded by James O’Reilly, an entrepreneur known for building transformative social, work, and wellness spaces, including co-founding NeueHouse and leading new concepts at Life Time, and Adam Elzer, a hospitality entrepreneur and concept developer known for creating community-driven restaurants as co-founder and former CEO of Everyday Hospitality, Lore brings a new kind of bathing experience to downtown Manhattan. James’ background building membership-driven social and wellness spaces, including NeueHouse and Life Time Work, and Adam’s experience building hospitality concepts in New York, helped shape Lore as both an experience and an operating model.
AM: You are a neighborhood bathing club. Can you tell us more about what that means and why you wanted to create this space in NoHo.
LBC: Lore is not a broad wellness facility trying to do everything. It is a focused neighborhood bathing club built around contrast therapy, atmosphere, and regular use.
NoHo made sense because it sits at the intersection of downtown work, hospitality, culture, fitness, and residential life. It is a neighborhood where people already move between different parts of their day, and Lore is designed to fit into that rhythm.
From a physical standpoint, the site needed enough space to support the full bathing experience: a large communal sauna, a generous cold plunge, an infrared sauna, and areas for arrival, transition, and recovery. The building also had to allow for a space that feels immersive and sensory, not simply functional. Materials, circulation, sound, temperature, and the transitions between hot and cold all matter.
AM: What’s the correlation between Saunas and Finnish culture? What are the health benefits in doing this?
LBC: Our approach to bathing is heavily influenced by the Finnish and Japanese bathing traditions; unfused, architecturally restrained, intergenerational and social.
The decision to promote frequent use is supported by a 2017 longitudinal study conducted in Finland, which tracked over 2,000 people for 20 years to understand the long-term benefits of consistent sauna practice.
The study found that individuals who used the sauna four times a week were significantly less likely to die from cardiovascular-related and neurodegenerative diseases, resulting in a 40% reduced risk in all-cause mortality. The practice is often viewed as the next best thing for longterm health beyond physical exercise.
AM: What can you tell us about the aesthetic of LBC?
LBC: The interiors are shaped by natural materials, sensory transitions, and an elemental atmosphere that reflects the movement between hot and cold.
Because people return often, the space also has to hold up to repetition. It needs to feel special, but not precious. It needs to support both quiet personal use and social connection.
AM: For those coming for their first time, what do we need to know in terms of what we can wear, staying hydrated, and what we need to keep in mind?
LBC: We encourage people to follow feeling rather than the clock. Maybe today it’s just putting your feet in the cold. Maybe it’s 30 seconds. Removing performance and expectation often surprises people — it takes the pressure off. What surprises them most is the shift afterward: the clarity, the calm, the sense of returning to baseline.
A typical visit runs around 75 minutes. Guests move fluidly between the large dry sauna and the cold pool room, with the infrared sauna available for those seeking something quieter and more intimate.
AM: When guests come for a 75min session, are there a series of activities that have to be done within a time period or can a person enjoy elements at various times?
LBC: We intentionally keep guidance simple and humble. If someone asks, we’ll offer suggestions, but we emphasize that there isn’t one correct way — what works for one person may not work for another.
AM: Tell us about the programming offered at LBC as you have Guided Cold Water Soak, In-Sauna Aroma Therapy, Guided Stretching, Aufguss, and Listening Moments.
LBC: Our goal with Lore was to remove the excesses of larger facilities (steam rooms, massages, IV drips) away from prescriptive guidance of more heavily programmed alternatives. By doing this we could focus on the essential elements of bathing, and do those parts better than anyone else. We are also trying to offer a bathing experience on a more frequent basis, which to us means 2-4 times per week. With that, we move from thinking of a bathhouse as an occasional indulgence (once a month or a quarter) towards being a vital part of your weekly routine.
AM: What is the Cold Pool Room?
LBC: 46-degree cold plunge.
It opens people up. After the cold, the defenses come down. Guests are more likely to chat with a stranger, compare notes on the plunge, share something small and real. Cold water exposure has a way of leveling people — for a moment, everyone in that room has just done the same hard thing together.
AM: Tell us more about the Dry & Infrared Saunas.
LBC: Lore includes a 700-square-foot dry sauna and an infrared sauna.
The larger, dry sauna is sized deliberately — spacious enough that guests have room to breathe and be with their thoughts, but intimate enough that that conversation happens naturally. Ambient music plays, giving people acoustic cover; someone can be sitting nearby without your exchange pulling them in.
The infrared sauna is available for those seeking something quieter and more intimate.
AM: What amenities are available that we can enjoy in our sessions?
LBC: Beautiful waffle weave towels, Dyson hair dryers, more personal space in the changing facility. Margin global provides all of the core amenities in the showers, and we have MONKS spray deodorant and wide variety of Herbivore Botanicals for post-shower.
AM: What is the Reception Cafe and what takes place here?
LBC: Entrance area - a space to regroup or gather thoughts before or after a session. Offering La Cabra coffee, Masha tea, some tasty bone broth or even a fresh pressed juice. We’ll have a rotating selection of grand go snack and beverages.
AM: Tell us about the memberships that are available.
LBC: Lore offers a monthly membership. Each visit is a 75-minute session (towels provided; swimwear required). Weekly or monthly memberships include one booking per day.
3 session packs and single sessions are available.
AM: Can non-members also come to LBC and if so, how much is that?
LBC: 3 session packs are available at $149 and single sessions are available at $55/$25 (Peak/Off-Peak).
AM: Are there any special events coming up that we should know about?
LBC: The brand will continue to grow through collaborations with like-minded partners, original content, and future offsite moments that extend Lore’s point of view into the broader culture of the city. Together, these efforts reflect a larger ambition: to build Lore not only as a destination, but as a lasting part of how people gather, recover, and spend time in New York.
AM: Are there any partnerships that you can share that you want us to know about?
LBC: Lore plans to foster community through partnerships with yoga studios, run clubs, and breathwork coaches to offer contextualized events like stretch sessions or guided cold water immersion. We recently came together with Lusso to stock their footwear for sale in our retail section, you’ll also see all of our sauna masters wearing them. We’re working on dialing in a hydration partner as well, more to come on this.
AM: Can we expect to see additional LBC’s in the city or is there an interest to expand to other areas?
LBC: We’ll look to open further uptown and Brooklyn next. We’re excited to expand access to bathing as a regular practice for more people.
PHOTOGRAPHY CREDIT | PG 128 + 134 Raphael Gaultier | 131, 132 + 137 Sean Davidson |
Read the MAY ISSUE #125 of Athleisure Mag and see THE 9LIST X Lore Bathing Club in mag.
Next month Governors Ball makes its way to Flushing Meadows for 3 days of phenomenal performances from Jun 5th - 7th. We’re looking forward to seeing Katseye, Lorde, Major Lazer, A$AP Rocky, Jennie, Clipse, and more! If you have yet to get your tickets, now is the time. Over the past few years we have enjoyed being able to see the biggest acts across genres that make their way to the staycation. Add the activations, vibes, and people watching - it’s a very busy weekend!
In the midst of great music and the early days of Summer, the food offerings are another element that makes this so enjoyable. We enjoyed Gotham Burger Social Club last year and we are looking forward
to their return this year as well! With various culinary options across the board, there is something for everyone including: Lobster Rolls & More, Grumpy Dumpling Co, and Tacombi. For those looking for something for their sweet tooth, Van Leeuwen Ice Cream, John’s Juice, and Fan Fan Donuts will also be options there.
For those that want to continue the party, their After Dark series is concerts and sets taking place outside of this venue throughout the city. To check out who you want to see, make sure to check out that portion of the site in order to obtain tickets which are separate from your passes to Gov Ball.
IG @govballnyc
PHOTOGRAPHY CREDITS | PG 154 Ismael Quintanilla | PG 156 + PG 158 Taylor Regulski |
Read the MAY ISSUE #125 of Athleisure Mag and see Gov Ball 2026 Pre-Coverage in mag.
We’re always down for a good meal and last month , not only did we have a feast that was next level, but we went on a journey that let us know about Toddy Shops, Kerala Cuisine, and little the details that brought it all together! We wanted to know more about Chatti which is located in Midtown here in NYC. We had the pleasure of having noted Founder/Partner of Chatti & Culinary Director/Partner Kappa Chakka Kandhairi in Bengaluru and Chennai -Chef Regi Mathew walk us through the dishes that we enjoyed. He talked about the region, the spices of the area and the various traditions that are done when eating. In today’s The Art of the Snack, he gives us more insights as well as what we should have when we come in next!
ATHLEISURE MAG: Chef Regi Mathew, before we delve into Chatti by Regi Mathew, can you tell us about your culinary background, kitchens you trained in and what led you to create Chatti by Regi Mathew?
CHEF REGI MATHEW: Growing up in Kerala, cooking and food were at the center of my youth and family life. Having lost my father while I was still quite small and being the second youngest in a family of boys, I spent a lot of time in my mother’s kitchen. Some of my earliest memories are of watching her cook. From ingredients being prepared, spices being ground, to dishes coming together, I was naturally curious about it all.
At the time, I didn’t think I would pursue cooking professionally but looking back, that early exposure is what shaped my connection to food. It wasn’t a conscious decision then but a way of life that eventually became the foundation of my journey as a chef. Professionally, I trained in hotel kitchens and worked with some of India’s leading hospitality brands before founding Kappa Chakka Kandhari in Chennai and later Bengaluru. Those restaurants became a way for me to showcase the depth and diversity of Kerala’s regional cuisines beyond the stereotypes people often associate with South Indian cuisine.
Chatti grew naturally from that journey. I wanted to create a space that felt transportive, emotional, and deeply rooted in Kerala’s culture, and with New York being one of the world’s great dining cities, I felt the city was ready for Kerala cuisine. For over three years, I researched my cuisine, visiting 300 households and 100 toddy shops across Kerala. I am incredibly proud to present my home country’s rich culinary heritage to the world.
AM: For those coming in to dine, can you tell us about the ambiance and aesthetic of Chatti as you definitely don’t feel like you’re in NYC when you’re there! It felt like being on a vacation and it really allowed an immersion into the menu and the experience.
CHEF RM: That means a lot because that feeling of being transported to Kerala, was very intentional. We wanted Chatti to feel less like a restaurant and more like stepping into a memory of Kerala. The design draws from old homes, toddy shops, coastal textures, terracotta, wood, brass and elements inspired by Kerala’s backwaters and shoreline.
Kerala has a very layered culture shaped by trade, migration, spice routes and communities that travelled across the world for centuries, and we wanted the space to reflect that richness. The interiors weave together earthy tones with intricate laser-cut copper artworks depicting aspects of tropical life in Kerala such as fishing nets, snake boats and redtiled homes all adding both texture and cultural depth to the experience. The furniture is crafted from the Nilambur teak by artisans from Kerala, which brings a certain warmth and authenticity to the space.
For us, every detail was important because in Kerala dining is never only about eating. It is about slowing down, gathering with people you love and sharing stories. We wanted guests in New York to feel that same warmth, immersion and sense of place the moment they walk into Chatti.
AM: What does Chatti mean?
CHEF RM: The name ‘Chatti’ (pronounced chuht-tee) refers to the traditional clay pot central to Kerala’s toddy shops and homes. These clay pots enhance the flavours of the dishes as they allow the food to mature over time. In toddy shops, food is typically prepared in the morning and left to develop its taste in chattis before being served to guests. This cooking method is an essential part of Kerala’s culinary tradition. Naming the restaurant Chatti felt symbolic because everything we do is rooted in authenticity, memory and heritage.
AM: What is a Toddy Shop Culture and why did you want to showcase this concept to diners?
CHEF RM: My vision has always been to elevate Kerala cuisine to global prominence, preserving its authenticity while introducing it to a wider audience. I hope to deepen appreciation of Kerala’s diverse traditions and inspire a greater understanding of its unique heritage.
Kerala is a lush coastal state in southern India that was once a thriving hub of the ancient spice trade, so it boasts a culinary legacy shaped by centuries of global influences and the region’s unique natural abundance. Among its many micro-cuisines, toddy shop culture stands out as both ubiquitous and distinctive. These eateries are known for their slow-cooked dishes, bold flavors, and communal spirit, serving toddy – a naturally fermented, mildly sweet palm beverage – alongside ‘touchings,’ flavorful small plates. Contrary to common perceptions of Indian food, Kerala’s toddy shop cuisine is characterized not by overwhelming heat or sharp intensity, but by its rich aromatic depth and the expert balance of spices.
At the heart of toddy shop culture is a ritual of savoring and a sense of community. People from all walks of life–politicians, artists, and businessmen– sit side by side, sharing food and honest conversation. With Chatti, we are reimagining these cherished values and traditions for a contemporary global audience, celebrating the culinary diversity of Kerala, from the seafood-rich backwaters of Alleppey to the hearty meat specialties of the Malabar and High Range regions.
AM: What is Kerala cuisine and what are 3 ingredients and flavors that are indicative of this cuisine?
CHEF RM: Kerala cuisine is incredibly diverse because the state itself is geographically and culturally layered. You have the coast, the hills, backwaters, and spice-growing regions, each influencing the food differently. It is a cuisine shaped by traders from the Middle East, Portugal, Holland and beyond, yet it has remained deeply local.
Three ingredients that are central to Kerala cuisine would definitely be coconut, black pepper and curry leaves. Coconut appears in many forms, as coconut milk, coconut oil, roasted, grated or fermented. Black pepper is historically significant because Kerala was once one of the world’s great spice destinations. Curry leaves bring aroma and freshness that are instantly recognisable in Kerala cooking.
AM: There are so many details of this restaurant with the food as well as experiences. When being seated at the table, there is a large seashell that is placed in front of you. Tell us why this is one of the initial experiences that starts any meal here!
CHEF RM: Kerala has always had a deep relationship with the sea. The shell is symbolic of that connection and acts almost like a gentle invitation into the experience. We wanted the meal to begin with a moment of curiosity before the food even arrives. In many coastal cultures, shells also carry sound and memory. For us, it represents the shoreline, the fishermen, the backwaters and the rhythm of Kerala life.
AM: When you are given water, it is warm and red - tell us about this and why it is served at this temperature and why is it that color?
CHEF RM: At the start of every meal, guests are served a warm, pink-tinted water, which is made by boiling sappan wood and is inspired by traditional Kerala wellness practices, inviting them to slow down and fully immerse themselves in Kerala’s culture of communal dining. In many homes in Kerala too, warm water is preferred over chilled water because it is considered better for digestion, especially in humid climates and alongside spice-forward food.
AM: What are 3 appetizers that you suggest that we should have in mind to share with the table?
CHEF RM: Here is a selection of my recommendations
Prawn Pouches: Drawing inspiration from a popular Kerala dish Prawn Peera, this dish evokes the goodness of grated coconut but takes things a step further. Prawns are marinated with a signature coconut masala seasoned with select Kerala spices and sun-dried Malabar tamarind, then wrapped in banana leaf pouches and gently steamed. This allows the natural flavors to meld and the prawns to absorb the earthy aroma of the banana leaves thus bringing the heat and smokiness of spices and tamarind together.
Tender Jackfruit Cutlet: ‘Idichakka Cutlet’ – deep-fried, crumb coated, tender jackfruit cutlets. Tender jackfruit is first half cooked in earthen pots with Kerala spices and then shaped into cutlets, coated with crumbs and deep fried.
The Toddy Shop Beef Fry is something very close to Kerala toddy shop culture, slow cooked, intensely spiced and deeply comforting.
AM: There are a number of dishes to enjoy! What are 3 House Specialties that you suggest that we try?
CHEF RM: Pearl Spot Parcel or Karimeen Pollichathu is one of the signature dishes because it represents Kerala’s backwater cuisine beautifully. A favourite with the sea-food loving community of Kerala, Karimeen or pearl spot fish, a popular and muchloved variety of fish from Kerala has a unique flavour that melds the salinity of seawater and sweetness of freshwater. Seasoned with a delicate hand, wrapped in banana leaf to create a second layer of flavour and aroma, and grilled on a hot tawa, this dish is the star of every meal.
Seafood Tawa-Grilled with Gooseberry Masala: A tribute to the tribal community of the Agasthiyar forest near Thiruvananthapuram in Kerala, comes a seafood dish with two special ingredients – dried gooseberries and green peppercorns. Paired with bird’s eye chillies, they infuse the seafood with floral notes, and a lingering sweet-tart aftertaste from the gooseberry.
Toddy Shop Beef Fry is inspired by the bold, flavour-forward beef preparations traditionally served in Kerala’s toddy shops- the rustic local taverns known for its selection of regional comfort food. The dish features slowcooked beef tossed with roasted spices, curry leaves, coconut slivers, and black pepper, creating a dark, intensely flavoured fry. At Chatti, I present it with a more refined yet deeply nostalgic approach, staying rooted in the flavours and spirit of Kerala’s toddy shop culture.
And finally, the Aubergine Coconut Fryeggplant grilled with delicate spices and coconut crumbs
AM: What are 3 curries that we should have in mind when dining?
CHEF RM: Duck Mappas: Pieces of duck are marinated in a traditional toddy shop spice mix and then slow cooked in a rich coconut milk curry. The Mappas-style preparation allows the duck to absorb the deep, spiced flavors while the coconut milk adds a creamy balance, creating a dish that’s intensely flavorful and true to Kerala’s toddy shop cooking style.
Clay Pot Fish Curry: Kerala’s famous toddy shops dot the highways, serving toddy and ‘touchings’. The Clay Pot Fish Curry features chunks of fish slow-cooked with Malabar tamarind or kodampuli found in this region in a crimson gravy and matured overnight in a clay pot. It is the Malabar tamarind and select spices that lend this fish curry its intense, flavour and signature tartness. Best enjoyed with a carb of your choice either boiled mashed tapioca or Kerala’s indigenous Palakkad matta rice.
Ramapuram Chicken Curry: Chicken pieces are marinated and simmered in aromatic spices and freshly extracted coconut milk. Slow cooking allows the flavors to meld, combining the creamy texture with the mild spices, in the classic homestyle curry which is unique to the town of Ramapuram.
Malabar Aviyal: Melange of garden-fresh vegetables cooked with crushed coconut and yogurt. This unique dish is an important part of Kerala vegetarian offering. Each region in Kerala makes their own version of Aviyal.
AM: For rice and breads, what are 3 that we should have in mind?
CHEF RM: Steamed Hoppers (Vattayappam) – Soft pillowy fermented and steamed, fluffy rice cakes are made from fermented rice, Vattayappam in Kerala is traditionally made with a splash of toddy that adds a gentle, complex flavour and is the perfect combination of sweet and tangy; a delightful contrast to the rich, spicy Kerala curries served alongside.
Rice Dumplings in Coconut Milk (Best eaten with Ramapuram Chicken Curry) - Bite-sized rice dumplings, gently simmered in coconut milk, are best paired with a mildly spiced chicken curry made from cold-ground coriander seeds, Kerala spices and coconut milk. This dish, popular among certain local communities in Kerala and is a favourite food during local festivals. When eaten with a chicken curry – this subtle and comforting onebowl dish that is a wholesome and complete meal.
Mutton Cup Biriyani: Mutton biriyani cooked with short-grain rice & Tellicherry spices. This style of biriyani is quite different from the typical Biryani associated with Indian food. One of India’s most popular biriyani is flavorful and not heavy, the main ingredients are mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima. The main ingredients are tender chicken or mutton, mild Tellicherry spices and an Indian aromatic variety of small grain rice known as Kaima.
AM: What are 3 desserts that we should have to end our meal that we can share?
CHEF RM: Palada is one of the most popular, traditional, creamy milk and rice based desserts from Kerala, and a must have for auspicious occasions.
Cloud Pudding: A delicate pudding made with tender coconut; this is a signature dish from Chatti’s sister restaurant in India. Named for its soft texture, cloud pudding is wobbly and subtle, a dessert that will melt in your mouth, leaving behind the faintest traces of coconut.
Filter Coffee Pudding: A signature dessert inspired by South India’s famed filter coffee. Flavours of South Indian Filter coffee in a dessert is the best way to end a meal for both coffee lovers as well as those who wish to satisfy their sweet craving after a delicious meal. Arabica coffee beans sourced in South India are first roasted, then ground coarsely and filtered in a brass percolator to give a decoction that’s used in this light, airy and subtly sweet coffee dessert. It provides the combined satisfaction of having a coffee as well as a dessert.
AM: The cocktails were amazing. I truly enjoyed the one that came out of the jewelry box! What are 3 cocktails that we should have when dining?
CHEF RM: Our bar program draws heavily from Kerala’s spice routes and ingredients. The Malayali Old Fashioned in the jewellery box is designed as an experiential drink inspired by Kerala’s history of gold, trade and heirlooms. The inspirations for my cocktails come from the landscapes of Kerala. The flavours, ingredients, and techniques used in the cocktails reflect the essence of the region, creating a unique drinking experience.
I would recommend the Sam Bar, vodka infused with clarified sambar (a South Indian lentil curry), topped with coriander leaf powder and mezcal; and God’s Own Country, gin-based cocktail infused with Kaffir lime, and a twist of lemon grass.
Another must try is Kandhari, is a unique spicy margarita that I worked on personally, that consists of tequila, lime, triple sec, salt air, and a concoction made with Kerala’s bird’s eye chili, a small pepper known for its sharp heat.
AM: For those eating at the bar, is there a separate menu? If so, what are 3 items that you suggest that we should try when eating there?
CHEF RM: Our Touchings menu is particularly bar-friendly and designed for sharing and pairing with cocktails. Touchings are the Toddy Shop inspired version of small plates packed with bold flavors and perfectly portioned bites. Colloquially called touchings because they are meant to be eaten with your hands, these dishes are rooted in Kerala’s unique Toddy Shop dining culture, bringing the true essence of regional specialities to your plate.
Trivandrum Chicken Fry: Inspired by the street food found in Southern Kerala, this chicken fry has predominant flavours of crushed garlic and fennel. Succulent pieces of chicken are marinated with fennel, garlic, chilli & deep-fried making it a delightful snack.
Quilon Coconut Prawns: Prawns are marinated in a spiced coconut masala, then crusted with crisp grated coconut and then tawa grilled. The coconut imparts a rich, nutty flavor that caramelizes on the prawns, and curry leaves adds an aromatic touch. Yet another signature from Chef Regi’s kitchen.
Chili Roasted Calamari - ‘Koonthal Tawa Roast’ – squid rings cooked on a griddle with toddy shop masala. Squid rings are marinated in toddy shop masalas and seared on a hot griddle, where they develop a slightly crispy exterior while staying tender inside. The griddle-cooking enhances the flavor of the masala, bringing out the squid’s natural sweetness and creating a dish that’s both spicy and succulent
AM: We had the opportunity to try a tonic that was taken as a shot that you made for us! Can you tell us about this?
CHEF RM: Kottuvadi is a Malayalam term that translates to a wooden mallet. This drink takes Chef back to his college days, when just one shot of it would make you feel like you are hit on the head with a Kottuvadi. . It is a concoction of bird’s eye chilli, ginger and country liquor, it’s a drink that takes you to the ‘spice world’ on a rocket.
AM: During the meal we also had palate cleansers as well - can you share more about what those were?
CHEF RM: In the Kerala sadhya (banana leaf meal), pachadi is served as a palate cleanser. It is either curd-based or sweet and tangy fruit-based. Here, we make it with pineapple which brings out the tanginess, coconut and banana. This palate cleanser helps neutralise the flavors before starting the next course of the meal, thus enhancing flavors of the food.
AM: You are a noted chef with a successful restaurant Kappa Chakka Kandhari in Chennai as well as in Bengaluru in India and Chatti is your international debut here in NYC which has been open for a little over a year. What do you want your legacy to be known as when people are thinking about your food and flavors?
CHEF RM: I hope my work helps expand the understanding of Indian cuisine globally. India is not one cuisine - it is thousands of culinary identities, techniques and stories. If there is one thing I would like my legacy to reflect, it is that regional Indian cuisines deserve the same respect and curiosity that the world gives to other great food cultures. For me, food is documentation. It is preserving memory, communities and traditions that could easily disappear with time. If people leave my restaurants with a deeper appreciation for Kerala and its culinary heritage, that is meaningful to me.
AM: Are there any upcoming events that we should know about that Chatti will be involved in?
CHEF RM: We are constantly exploring collaborations, seasonal menus and cultural experiences that celebrate Kerala beyond just the food. There are a few exciting things in the works around immersive dining experiences, and we’ll be sharing more very soon.
PHOTOGRAPHY CREDITS | PG 174, - PG 179, PG 183 - PG 187 LAH Studios | PG 180 Vinayak Grover |
Read the MAY ISSUE #125 of Athleisure Mag and see THE ART OF THE SNACK | Chatti in mag.
It’s that time of year when we’re ready for a reset and an epic vacation whether traveling solo, as a couple, or with friends, and family. The Ritz Carlton Yacht Collection provides the luxurious standards that you have come to know when staying at your favorite The Ritz Carlton Hotel.
When booking a stay on these yachts, you will be able to navigate around the world to coveted destinations and island hideaways while enjoying spacious suites, private ocean-view terraces, and a Marina with direct access to the sea for watersports that you’ll truly enjoy!
With 3 vessels to choose from Evrima (149 suites with private terraces), Ilma (224 suites with private terraces, large sun soaked pool deck, multiple restaurants with menus by Michelin-starred chefs, and an expansive Marina beach platform), and Luminara (226 suites, the highest space ratio per guest at sea, each suite having a private terrace, and a Marina beach platform with water toys to checkout coastlines). Whichever one you choose, you will find that your suites have refined finishes, generous layouts, and floor-to-ceiling windows that open to your private terrace!
In addition to taking in the views, its about enjoying your reset as well. It’s the perfect place to indulge in personalized spa treatments, having an access to steam rooms, and taking in a session at the beauty salon. We also suggest enjoying our fitness studio with yoga and personal training as well. Of course, the best part of a vacation is the food that brings in moments that you will continue to think about long after you have made your way to the next destination.
For those that are a bit more active, we highly suggest that you take advantage of the complimentary water toys from kayaks and paddleboards. If you’re opting out of that fun, the Marina Terrace allows you to relax as well as to take into dynamic views and cocktails.
Onboard, don’t forget that there is entertainment that includes live music as well as enriching cultural experiences that take place as you cruise as well as when you are ashore!
Whatever your plans, they have trips that will take you to Alaska, Asia, Caribbean, Mediterranean, Northern Europe and Baltic, and South Pacific.
Think about what your trip should look like and book what works for you when it comes to relaxation, connection, discovery, and the ability to truly escape.
Check the website for yachts and destinations of interest.
ritzcarltonyachtcollection.com
IG @ritzcarltonyachtcollection
PHOTOGRAPHY CREDITS | Don Riddle/Ritz Carlton Yacht Collection
Read the MAY ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | The Ritz Carlton Yacht Collection in mag.
We’re ready for a cliffside holiday without a doubt! By staying at Four Seasons Hotel Mykonos, we are ready for a secluded private cove that is a mere few minutes away from famed beach clubs, an enchanting town, and the island of Delos. As they are opening up for their first Summer season, you are in for a treat! Not only will you have a luxurious experience, but you will be vacationing at the legendary birthplace of Apollo, which is the most extensive mythological and archaeological sites!
This hotel is on 15 acres of land and has accommodations for 94 guests. With stone walkaways, courtyards, and gardens this is such a visual experience that you will be able to enjoy throughout your stay.
Because this resort is on a cliff, you will be able to enjoy panoramic views, you have furnished terraces, and private plunge pools that look like they spill into the sea.
A vacation must have amazing food and NYC’s Rockwell Group (Bar Chimera, The Eighty Six, The Living Room Cafe at W NY Union Square) designed the restaurants that are offered on the property. While staying at this cliffside property, you can enjoy Alef, a Mediterranean grill concept which cooks via woodfire whether you enjoy eating outside or inside. If you’re looking for a Greek coffee house, we suggest that you should enjoy Kafeneo to kick off your morning or to end your day with a glass of ouzo. When it comes to coastal Italian cuisine, we suggest that you dine at Corbu. The Beach is a great place for classic summer cocktails, juices, and coffee.
For those who truly want to relax, you must visit The Spa which has 7 treatment rooms that include a couple’s spa, larger suite, and an outdoor spa pavilion. The spa also has a terrace, sauna, steam room, and more. There is also a fitness studio as well as a yoga studio for a complete body/mind reset.
Aside from the spa, there are also 2 large infinity pools on this private beach. You can enjoy your time outdoors, with plush loungers while enjoying snacks and drinks.
IG @fsmykonos
PHOTOS COURTESY | Four Seasons
Read the MAY ISSUE #125 of Athleisure Mag and see ATHLEISURE LIST | Four Seasons Hotel Mykonos in mag.
In Morning Baker: Recipes and Rituals For Breakfast and Beyond, you’ll find 100 whole- grain recipes that are going to step up your baking routine! For those that feel that they need to get into a baking routine, this book will focus on recipes, techniques, and insights that the author has learned as they get up to tackle their baking tasks.
Roxana Jullapat encourages people to become adventurous with their muffins, breads, and pastries. We’re interested in making her Herby Cottage Cheese Scones, Midnight Cookies, and Cherry Cutout Pie.
These goodies and more will let you truly work with whole-grain treats and you will have fundamental pastry formulas, simple sourdough techniques, and tips and troubleshooting advice throughout.
A coffee table book is always one that you should have on hand when it comes to creating great placement on your coffeetables or on your book shelf!
In Beach Bum: A Life Spent Chasing the Sun, you will be transported to an array of coastal destinations. Although you can enjoy it for the beach imagery, it is also a series of images that look at the freedom of being out and about, creativity and ever growing wanderlust!
This cookbook allows you to take a 15-year journey of capturing these images in these landscapes that you can feel like you are popping out on vacation anytime you need a moment and a quick change of pace before you decide to actually pack your bags for your next trip!
One of our favorite dishes that we enjoy for lunch and dinner (we also know that there are breakfast salads as well). Now the team at Athleisure Mag has their salad destinations that we enjoy eating at, but that doesn’t mean that we won’t make our own from time to time!
In The Salad Project: How To Build Unlimited Salad [A Cookbook], you will find 56 customizable meals that feature nearly 30 creamy, zingy, herby, and spicy dressings!
For Creamy we’re trying the Lemony Grains; Harissa Steak + Giant Couscous with Pickled Onions + Pistachios. In Zingy, we’re looking at Maple Chicken + Chorizo Grain Bowl. For Herby, the Caper + Dill Dressing on Crispy New Potatoes, Whipped Ricotta, + Pickled Radish. In Spicy, the Kale and the Sesame Soy Steak with Furikake Croutons + Pickled Chiles sounds interesting.
With all of these tips in addition to making the recipes in this cookbook, you will also be able to make a number of variations that you will be able to place into the rotation whenever hunger strikes.
Read the MAY ISSUE #125 of Athleisure Mag and see BINGELY BOOKS in mag.
This is an easy to binge thriller from the mastermind of STARZ’s Power, Courtney A. Kemp takes us to LA where we follow a cop (Matthew Law) that clearly loves his job where it takes over all aspects of his life even when it comes to being present in the lives of his family and friends.
We also meet a conman (Y’lan Noel) who leads a dual life where he is also a pillar of his community. He takes time with his family, he has a community that supports him and he and his crew are always one step ahead from the law!
As the stakes get higher and higher, their worlds converge and they realize that they have a few things in common from their past. Both are determined to win and live their lives in the way that they see fit, but they are in a collision course. Ultimately, both men find that the worlds that they have crafted for themselves take a turn and there isn’t enough space for both of them. In the end, who is the Nemesis and at what cost will all of this be worth their actions?
We enjoyed Yellowstone across all of it’s seasons and although we were sad to hear that that series ended after 5 seasons, we were excited that the universe would continue in a number of ways. One of them being Dutton Ranch.
We see that Rip Wheeler (Cole Hauser) and Beth Dutton (Kelly Reilly) have moved from the Yellowstone and have wound up in South Texas to live and restart their lives in this spinoff. But a fresh start is not always guaranted because as the family looks to rebuild, they meet a series of people along the way that bring complications - from questionable ranchers to secrets that have begun to rise up to the surface. How will this new generation of Duttons be able to navigate this?
We’ve been fans of Chef David Rose for a number of years whether it’s his cookbooks, sharing recipes on his IG, or his TV appearances on the Today Show or Good Morning America. When we found out that he launched his own show, we were intrigued!
This month, he serves as Host, Executive Producer, and Creator of Cooking with Your Grandma. This series in addition to being about food is the connective tissue that takes place when making meals. In this show, he travels to various places to cook with grandmothers. They talk with him about the cultural roots from the dishes that they are making, memories that the recipes have, and the life lessons that are passed down through generations by making the dishes.
It’s a blend of flavors, history, and the power of culinary storytelling!
Read the MAY ISSUE #125 of Athleisure Mag and see BINGELY TV/STREAMING in mag.
