BINGELY BOOKS

THE CARIBBEAN COOKBOOK

Phaidon

Rawlston Williams

Caribbean cuisine is rooted in creativity, resourcefulness, and ingenuity! The dishes that are made represent various cultures that have come together over time and borders. In The Caribbean Cookbook, Chef Rawlston Williams celebrates the diversity in food, culinary traditions, and flavors that are from this dynamic region.

With more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum.

We’re looking forward to making an array of dishes like Jamaica’s Jerk Chicken, Dominica’s Callaloo Soup, and Puerto Rico’s plantain-based Mofongo and more!

WHAT TO COOK WHEN YOU DON’T FEEL LIKE COOKING: MAKE IT FAST

Union Square & Co

Caroline Chambers

In What To Cook When You Don’t Feel Like Cooking: Make it Fast, Caroline Chambers once again presents dishes to make when you don’t feel like cooking which has been her brand! Her cookbooks remove unnecessary steps, minimizes the amount of prep dishes, and strives to make stress free options that keep the process fun - even when you don’t want to cook!

She separates her cookbook in 3 time based chapters. WIth over 100 recipes for dinner you’ll find that nothing takes over 30 minutes to make with some stand-outs including Flank Steak with Elote Salsa, Fish and Veggie Curry, and Rotisserie-ish Chicken with Schmaltzy Dressing!

SOMETHING FOR NOTHING

Clarkson Potter

Alison Roman

We love when a dish comes together and it’s when you think, “how did something so wonderful come from basically nothing,” you will get the answers to this in Something For Nothing! This cookbook is a collection of simple, smart, timeless recipes that rely on a home cook’s best kept secret - a well-stocked pantry!

Being able to make the most of items that are already available to you whether they are in a can, bags, jars, etc! Alison Roman ensures that each dish is packed with flavor along with her writing style that presents classic recipes along with her warm flair!

We love Snacks and Things to Start which includes Herbed Artichoke Dip, Spanish Tortilla & Friends, and Labne with Caramelized Harissa.

With the Fall coming up Soups & Stews provides recipes for Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup. These may be on repeat!

In Pasta & Noodles her Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two seems like a win.

These are just a sampling of recipes that you will find that will make you want to raid your own kitchen/pantry (or even pop out to get a few more items) to create these amazing dishes.

Read Athleisure Mag’s AUG ISSUE #128 of Athleisure Mag and see BINGELY BOOKS in mag.

NYFW COACH SS27 + TANQUERAY GIN

NYFW kicked off its SS27 with a number of shows including Coach which took place on Sep 10th. They celebrated the 85th anniversary by presenting a collection of of slim and straight silhouettes. In addition the line includes loveworn materials and refined tailoring as well as inside-out construction. Of course, leatherwork is also an essential element of the collection and the brand. Creative Director, Stuart Vevers shared that, “for Coach’s 85th anniversary, I was thinking about memory and the way familiar things change as we live with them. I didn’t want to make a retrospective. We turned familiar Coach ideas inside out, exposed their construction, softened them and left traces of celebration on them. Having 85 years behind us gives us the confidence to look forward.” Attendees say archetypes that illustrate Vevers’ vision for Coach - trench coats, leather jackets, tuxedos, bias-cut dresses, and Western boots.

Prior to guests watching the runway show, they were able to read the collection notes as they sipped on Coach 85 (Inspired by Coach’s 85th anniversary, the COACH 85 is a vibrant, effortlessly polished serve that feels like the cocktail equivalent of a new-season runway look. Fresh pink grapefruit and lemon bring a bold pop of color, Tanqueray London Dry Gin adds an elegant finish. Bright, sophisticated and just unexpected enough, it’s the perfect accessory for taking you from front row to afterparty), an anniversary cocktail made with Tanqueray Gin. Post the presentation, guests were able to enjoy a continued party for Coach Club 85. Tanqueray Gin partnered with Coach as the official sponsor of the runway show and afterparty.

You can see the runway show here as well as to read the collection notes.

LIMITED EDITION JOHNNIE WALKER BLACK LABEL BOTTLEL DESIGN IN COLLABORATION WITH SABRINA CARPENTER

As you know, Sabrina Carpenter has had a partnership with Johnnie Walker Black Label for awhile and as she continued in her multi-year partnership, she has collaborated on designing a bottle! By drawing inspiration from her album, Man’s Best Friend, it is in a bespoke Sabrina Blue colorway and has a playful dog paw motif as well.

This bottle will first launch in Great Britain along with select global markets. It will be available here in the US in 2027.

IMMERSIVE CULINARY | CHEF ANTONIA LOFASO

We always enjoy catching up with our favorite chefs and this month’s cover star is Chef Antonia Lofasa who we first saw on S4 of Bravo’s Top Chef: Chicago and again on S8 of Top Chef: All-Stars. Since then, we have seen her on a number of competitions, culinary shows, at Food Network’s NYC Wine & Food Festival and more! This month, her show Kitchen Undercover launched on Food Network and has new episodes that drop on Tues. at 9pm! We caught up with her in Las Vegas for a remote photoshoot to talk about her passion for cooking, how she came to the industry, her 3 restaurants, her newly premiered show that she hosts, her love of golf, and upcoming shows!

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

CHEF ANTONIA LOFASO: Oh God, that’s a hard question! You know, there were like different levels to it, if that makes sense. I have friends who, you know, said to me, when they found out that I was cooking, they were like well that makes all the sense in the world you know? It’s like you know those IG posts that are like, “you may not know that I won the lottery, but there will be signs?”

AM: Right.

CHEF AL: I was someone who you know came from a family who we always sat down at the table and we always had dinner together, we always had breakfast together, lunch was always kind of dictated by school or wherever we were. When I started going to friends’ houses, and a lot of times, their parents worked at night, or they came from a single-family home, and either their mom or dad wasn’t home because they were working. One of the very first, best friends that I had, she goes, “come over to my house for dinner.” So when I did, she reheated Hungry Man dinners in her oven, and then we ate, and I was like – ok, it is what it is. A lot of people and children live that way.

It was confusing to me because I came from a family where my mom made dinner every night. We sat together and we ate. I started taking that role with my friends. I would have their parents take us to the supermarket and buy things. One of the dishes that I would make all the time was a roasted chicken. It was the first thing that my grandmother showed me how to do. It was a staple and to this day, for the record, I make one of the greatest whole roasted chickens like on the planet!

AM: Oh wow!

CHEF AL: Anyone who’s ever been to my house and everyone who asks me what they want me to make – they will say your roasted chicken and I know it! Then the really wild part is when I went to the French Culinary Institute, we learned how to make a roasted chicken! I was like dude, I got this and it was really funny because one of my chef instructors said to me, “like oh my god you already know how to do this!” Then they gave me an entire dissertation about how in classic French cooking, it’s as if you’re not allowed to leave this level of cooking until you’ve mastered the whole roast chicken. Like Poulet Rôti Grand-Mère (Roast Chicken Grandmother-Style) is like one of the most classic French chicken dishes that you learn how to make. I had no idea that like from a classic French trained, you know, teacher, educator, student, it’s always the roast chicken. So that is, I think, my earliest memory of being like, oh, my God, this is what I want to do because every time I would go to a friend’s house, I was like, we’re making roast chicken. We’re making roast chicken and I would dance with the chicken and hold it up!

AM: Oh my God - love a good roast chicken and not everyone makes a good one.

How do you define your style of cooking?

CHEF AL: You know, I grew up in an American Italian family. I’m basically American Italian and Jewish. We ate mostly American Italian. I grew up in Long Island, New York, in a very, small community where, again, it was mostly American Italians. And so I didn’t really know much about, diversity of food until I moved to Los Angeles.

AM: Right.

CHEF AL: Then I had Mexican food for the first time! I mean, sure, you had Chinese restaurants in Long Island.

AM: Right.

CHEF AL: I was just someone who, you know, was very inquisitive about food. And through that, you know, of course everything just started building. Like, my restaurant Scopa is American Italian.

So I found myself being like, oh my God of course my go-to is Italian food because that’s the most comforting.

AM: Right.

CHEF AL: As I grew up, I went to a big public school in Los Angeles so the majority of people that I went to school with were all from Mexico or Mexican descent and we just ate a ton of Mexican food. I found myself cooking it and learning more about it. DAMA is a mixture of Mexican. I spent a good amount of time in Spain. My business partner, one of them was from Colombia.

My daughter is Jamaican. So my ex-in-law, you know, obviously I spent 10 years with them throughout Jamaica. So I learned about Caribbean food, not from books, but learning Caribbean food from Caribbean women and grandmothers! I remember the first time it was like a Christmas. Someone didn’t want to make the rice and peas and they’re like, “well Antonia can make it and I remember being like, I was no longer the white girl!”

AM: Exactly, having family that is Jamaican, Haitian, Dominican etc that is a high honor they gave you! Because those had to be right and they will tell you!

CHEF AL: I mean, I learned how to

make stewed peas, I learned how to

make curry, I know how to make jerk!

AM: Facts!

CHEF AL: So I think that my love of food came from really immersing myself just in different cultures in a very real way.

AM: Right.

CHEF AL: And so when people ask about my cooking style, I think they just automatically assume because of my name –

AM: Exactly.

CHEF AL: All I do is Italian food. And yes, I have an Italian restaurant, but if you look at Black Market, everything that I do there is a mixture of everything. The throughline is, you know, I grew up in Wolfgang Puck’s kitchen. So for me, it’s execution and organization and discipline that runs the show. My ability to have my own voice and my own true temperament with food come through with ingredients that I have a true understanding, love, and respect for you know?

I really don’t play with things that I don’t understand. I think I always end up like, you know, for lack of a better words, like fucking them up. I remember I did S8 of Top Chef: All-Stars and I got paired with Morimoto. Basically, the challenge was to create a last meal and this was something his mother made for him. Instead of just taking the ingredients that I know how to use, like I know how to use miso. I know how to use sushi rice because we used to use use it at Spago with Wolfgang. I know how to tempura things. Instead of using the items that he gave me and just create something of my own, I try to recreate an actual memory from his childhood, which no one can do no matter what culture it is.

AM: Yeah.

CHEF AL: I just really screwed up and so I’ve always kind of taken that lesson to heart which is when I understand an ingredient I can use them in my format instead of taking the ingredients and trying to make something that’s very traditional or very specific, unless I’ve spent a lot of time with people from that culture and I can really immerse myself in it like don’t even try because the heart part of things don’t transfer when you don’t have like a true understanding of what someone has experienced or cooked in that culture. Like you just can’t, you can’t recreate it.

AM: No. And I agree with that. When I first became aware of you as a chef was S4 Top Chef: Chicago. I mean, I’ve been watching Top Chef since the beginning.

CHEF AL: Amazing.

AM: So seeing you in that season and again in S8 for All-Stars. Every time I see you in these competition shows, you can see that you’re locked in and you know exactly how you are going to attack the designated task. What draws you to doing reality competition shows?

CHEF AL: You know, it’s funny because, you know, I started reality competition in 2007, right? This was back in the day when I was still working as a line cook at Spago. We got hazed if we even spoke about watching reality television to do with cooking.

AM: Oh, wow.

CHEF AL: It was like, we don’t talk about it in this kitchen. Real chefs don’t do those shows - keep your mouth shut.

AM: Wow!

CHEF AL: And so, it was almost like this dirty secret, that I liked watching it. Like, I would find myself with other, dirty people standing in the walkin being like, “oh, my God, did you see what happened last night?” Like, this is wild, right?

AM: Yeah.

CHEF LA: Think about this. The very first reality television competition in cooking was Iron Chef America that started in 2004. I went on Top Chef in 2007. So within the first 900 days of this ever being on television, I am now watching this thing unfold being like, oh my God. Right?

AM: That’s true.

CHEF AL: I really didn’t have like, I want to be on that show or I could be on that show. I was just petrified of the show and in awe of it. Right. And, and then also in this mindset of being like, oh my God, I could never do a show like that because if I, I worked at, well, I worked at Spago. Yeah. And if I wanted to continue down this, this line of like real chef, true chef, I won’t, I don’t do stuff like that.

AM: Yeah.

CHEF AL: Right. Yeah. And then, I ended up, you know, and this was obviously season one. So I ended up leaving and it’s 3 years later and I’m now working for SBE, which is definitely a little bit more. I mean, if you’re in LA or if anyone knows SBE, they have, you know, some of the biggest like nightclub, blah, blah, blah. And so I found myself being a little, obviously less rigid with myself. I was actually working for Eddie Murphy at the time. I was doing his personal chefing. I was like, I was in a Gelson’s and I walked by Rachel Ray on a Triscuit box. I was like, you know what? If Rachael Ray could be on a Triscuit box, I don’t know why I’m thinking so small. I could do something like that.

At the time I worked for SBE and I was promised the shot at opening their supper club, which was still going to be a bar and a lounge and a nightclub, but I would have the opportunity to build out a 9 item menu for their little lounge. I got really excited by the idea of my first ability to build out a small menu. SBE’s marketing team was like, “by the way, Top Chef is interested.” Basically the producers of Top Chef reached out to large restaurant marketing teams. They were always looking for women because there was like five of us.

AM: Especially at that time.

CHEF AL: Not in those years.

AM: Right.

CHEF AL: I basically was like ok, that’s crazy. I’ll interview. But then I also was like, you know, this was also during the beginning era of American Idol. I was like, wait a second. Do I have to wait in those big lines? They were like, no, it’s just gonna be an interview. And I went in and I did the interview just to like be like, ok, like, fuck it. Like, let’s see what happens.

AM: Yeah.

CHEF AL: I remember my dad telling me that I just got this really big opportunity with SBE to write this menu - just keep your head on the ground and to stay focused on it. He wondered about the chances of me really getting on a show like that – was it really worth it? I love my father to death and he’s my biggest fan on the planet but he’s very practical. He’s the parent that was more practical and my mom was like unicorns and rainbows you have to be a famous person and I was like wait, what? My dad’s like, work hard and everything you get will be through hard work. And so that’s really how reality television started for me. It wasn’t like, oh, my God, I can’t wait to do this. It was like, holy shit, should I do this? This seems hard and weird. I told my dad that I went in for the interview. Like, you know, there’s so many people that are, you know, that go out for this. And, you know, the chances of it happening are slim to none. Little did I know, I was checking all the boxes, like Wolfgang Puck, woman, mother.

AM: Yeah.

CHEF AL: I mean, they’re like, oh, great. We’ve got our woman. Check. We’ve got our woman who has a strong cooking background. Check. And she gave birth.

AM: Yeah.

CHEF AL: There’s only 5 of those unicorns in 2007 that have done all those things. Who, by the way, is not 50 years old - I was 27/28. So that’s really how it started. It wasn’t like the longing or the desire really, or that it kind of like landed in my lap. It was the beginning of it. Nobody knew where it was going. There was Iron Chef and then there was Top Chef. That’s all the competitions that there were. You know, it wasn’t the 9,000, you know, and then the rotation of the same chefs that are being rotated through the 7,000 competitions that we have now you know? And so that’s really how it started.

AM: It’s different times! Since then, we’ll see you on Cutthroat Kitchen, Chopped or Guy’s Grocery Games. It was so exciting when you won Tournament of Champions last season. It was like, please let this girl get this award as you have been so close in various culinary competition shows!

CHEF AL: Yeah. I mean, I have been competing for 20 years and I always make it right there. Like I’ve always been second place, third place, you know! So finally, after almost 19/20 years, this is the first time I’ve actually ever won something big.

AM: It was so emotional because we have watched you for so many years! Seeing you just in Top Chef for both of your seasons, you were so close.

CHEF AL: I really appreciate it! If anyone’s followed me, they know that I’ve definitely put in the work.

AM: We felt your emotions on that win for sure!

So now, we have Kitchen Undercover that premiered this month and we watched the first episode. Between listening to friends of ours in the industry and even the social posts, people are loving the format of the show and of course you hosting it! We love this particular format of the show of an existing restaurant that needs to look at what they’re doing to optimize their efforts so that they can stay in business and getting assistance by industry leaders. But in watching the first episode, yours is still bringing something new to this category because you’re actually walking through saying what is wrong based on the juxtaposition of what is standard in the industry. More importantly, you’re saying why!

CHEF AL: I think that from the way that I even saw it edited, you know what I mean? And I did it with them. I was like, they really gave me free reign! Because listen, these shows take a lot of days to shoot.

AM: Yeah.

CHEF AL: Not everyone wants to stay on set for that many days, you know what I mean? And there’s a format there - you go in, you yell, you’re done.

AM: Exactly.

CHEF AL: I literally said, we can’t walk in here and it can’t just be like dirty kitchen, wrong food, change this. Every restaurant is going to absolutely have a different set of issues!

AM: 100%!

CHEF AL: Mind you, the show that just premiered, you know a lot of times the conversation amongst them was there’s got to be more wrong in the kitchen. I’m like, I’m not going to manufacture something!

AM: Right.

CHEF AL: So the show is very true to everything that I saw. You know, listen everybody wants the drama!

AM: Exactly.

CHEF AL: Just so we’re clear, you put anyone in a restaurant cooking, there’s going to be drama!

AM: There’s going to be something!

CHEF AL: Just put the camera in the right direction. There’s not one episode that is a lack of drama, but it has to be real. I’m not going to go in there and then talk to these owners and get real responses from them if I am not looking at the things that are actually really wrong. And in every episode, it was always something different.

AM: We loved it.

CHEF AL: Yeah.

AM: What really hit a cord with us is that you started it off saying that, “the food is really great here.” And from the jump, we were like, ok, well, clearly there’s a dynamic issue. And then in the episode, you’re saying there is a dynamics issue of how things are flowing, because the kitchen should move like an orchestra.

To see this illustrated in this show and to explain the why in detail, not just the theatrics – we were hooked and cannot wait to see the progression of the season.

CHEF AL: Thank you. I hope thousands of other people are as well. Otherwise we don’t get a S2.

AM: We’re sure there’s going to be a S2!

You have spoken to this a bit already, but why did you want to give your time in this way and focus on the industry? You’re giving so much insightful informational. At Athleisure Mag, we’re always in kitchens talking with culinary experts, but for other people to be able to see that and get that information and to truly understand how this works, why are you excited that this is now out there?

CHEF AL: I have collected over, you know, close to 3 decades of being in professional kitchens, opening up 3 restaurants in Los Angeles. You know, I’ve opened up other restaurants that have closed. I’ve had horrible failures in the industry and glamorous, wild success. And the truth is most people don’t know the other part.

AM: Yeah.

CHEF AL: And the other part is why I’ve been so successful later because I know what works and what doesn’t. I know what’s right and what’s wrong and unfortunately a lot of times restaurateurs open restaurants and they haven’t been given the opportunity to work with someone who’s already done it or to be mentored by somebody who says this is what works this is what doesn’t. They just kind of go in blindly and then they have this natural ability as leaders. They have natural abilities as cooks. But sometimes all the other fine print, what really takes people down, doesn’t get addressed. Does that make sense?

AM: Oh, no, 100%.

CHEF AL: Mind you, I didn’t go to college. I have no bachelor’s degree in business. I barely graduated high school. I have done well for myself through trial and error. Now I’m somebody who sits in big business meetings and knows exactly what I’m talking about because of the trial and error and I’ve wanted to do a show like this forever.

There’s no women in this space that talk and have the conversations the way that I do and so many of my peers do. That kind of representation I think is so important to see. I mean I think it’s wonderful for people to see me winning cooking competitions and to articulate what I see in food - congratulations you know. All of that aside, I navigated 3 businesses through fires and COVID in a major market like Los Angeles - one of the most expensive cities in the country and I employ hundreds of people. All of that really matters. And I think the way that I’ve inspired people through just basic cooking and things like this, I think that there’s a level to inspire through the levels of business and my business acumen that I’ve developed over the course of 30 years and not through a formal education. I want that to be at the forefront.

The other part to it and you’ll hear me say it in the shows and you kind of hear me say it to Jurni Rayne, the owner and operator of the soul food diner Gritz N’ Wafflez in the car where I’m like, this means something to me. Chefs are meant to mentor. Now mind you, is there the drama of like bad things that are happening in the kitchen? Yeah, my daughter likes to compare it to Love Island and she always tells me, “people love drama. It draws them in mommy.”

AM: Right!

CHEF AL: But on the other hand, she goes, “you are loving and you’re caring and you are really there to help.” I said this to Nestor Milian when we started, “we are going to change people’s lives.” It may not even be the person that we think it’s going to be when we walk through those doors. We’re going to be able to hold a standard of excellence and of discipline and of all the things that we do in the restaurant industry. We don’t know who that’s going to inspire. It could be a dishwasher who decides they want to do X, Y, and Z and want to cook now. It could be, you know, for an example, a young son who was working with his father, who now wants to go to management school to really take over the family business. There’s so many things that we don’t know what’s going to happen just by us walking in this venue and telling them this needs to be corrected.

Everyone knows when something doesn’t feel right. Everyone knows when something isn’t working, right? And all I do is go in there and I tell the truth. And by me telling the truth, everyone starts to talk and everyone starts to clear the air. And everyone says, oh my God, I was feeling the same exact way and I just kept my mouth shut. You know, I thought that this was supposed to be happening and it wasn’t. Everyone should demand to work in an environment that’s safe, that’s clean, and that’s doing its very best to be the best possible version of hospitality for our guests. You know, owners unfortunately don’t get a day off and when you feel complacent as does your people - unfortunately you don’t get a day off. You get to go cry at home when no one knows.

AM: Ha, I know that’s right!

CHEF AL: You get to go cry in a corner, but nobody knows. You get to be all of the pillar of strength in front of everyone and they never get to see you waver.

AM: Yeah.

CHEF AL: I wanted to be that person who came in to inspire, to be the person who says what the fuck, and do all of the things with humor, humility, and sarcasm. Sometimes there is a little bit of aggression, but all in all if you watch this - it is exactly how I am in every single one of my restaurants. You know this is exactly how I am with every single one of my staff members and it’s one of those things where they all love me for it because they feel like they work in an environment that they feel proud of.

AM: Right.

CHEF AL: When there’s large praise to be had, I want to give it, you know what I mean? When there’s corrections to be had, I want to make the corrections and I want to do them in the most positive loving way, you know, but that also includes a raised voice, you know what I mean? A hand in the air, you know, not like back in the day, like where I grew up, where you’re cursing at people, people and like telling them they’re pieces of shit.

AM: Yeah.

CHEF AL: There’s other ways to do it. And that’s how I do it.

AM: Wow.

CHEF AL: Like, the counterparts to this have gone into their shows differently and been like, this is disgusting. This is blah, blah, blah. And I’m like, I didn’t use those words. And I got the same result.

AM: It’s great to see the dynamic between you and Nestor. Seeing him in the first episode knowing who he is and watching him when the staff didn’t. Then once he has been revealed, he’s like this is how we do this and if you can’t be serious, get out of the kitchen. You knew the gloves were off.

What is your favorite moment from being in this show? And what do you want as the takeaway for the viewers that are watching?

CHEF AL: I want the viewers to see because you hear us talking about it all day long - the viewers need to understand how hard this business is. I think in the temperament of a lot of what I have seen. I think that people who are coming into restaurants right now think that everything should be perfect and everything should be within my budget and blah blah and that is not the case of what happens. The margins in restaurants are 5% - 7%. Imagine all of the work that you do for 5% and then your 5% is split up between six investors. Like what is that?

AM: Yeah.

CHEF AL: A lot of people make money from the restaurant industry when you have 18.

AM: Exactly.

CHEF AL: When you have 18 restaurants, you can make money. But, not when you have 1 that has 30 seats. Those are the restaurants that we’re talking to. They see people in debt and they see how hard it is to manage staff and they see how hard it is to keep your kitchen in a certain way. They see that it’s not meant to embarrass anybody.

AM: Right.

CHEF AL: It really isn’t. It really is meant for people to see like this is a really fucking hard industry that can slip through managers, executive chefs and business people’s hands very quickly.

AM: Yeah.

CHEF AL: You see people struggling trying to get it right.

AM: Here in NYC we have a number of interesting eateries popping up such as those that are just focusing on omakase, bagel experiences or the amount of matcha bars and caffeine bars. What is your advice to people in this area of the industry. We totally agree with you that a lot of the restaurants we love going to, they’re part of large hospitality groups. But for those coming up with their solo locations or a handful of locations – in many cases it has super limited seating and take and go concepts. What are the things that they should be mindful of when they’re looking at their business regardless of what their curated menu offerings are?

CHEF AL: Well you know it’s really interesting? I think a lot of them from what I’ve seen right it’s what we call in the restaurant industry Fast Casual.

AM: Yeah.

CHEF AL: I mean they’ve eliminated their labor.

AM: Yeah.

CHEF AL: So they’re actually coming from a very smart standpoint because they’re eliminating what most of us struggle with, which is like, we can’t have high labor and high food costs. You know what I mean? Like great if we live in a city where labor is, you know, and for the record, like when I say even high labor, I’m like, we have always paid way above minimum wage. Everything is just more expensive because of the way our Worker’s Compensation, our insurance – everything is just high.

So I think that these like PopUp Bagels in NY it’s so smart!

AM: I agree. Places like that, Leon’s Bagels. I just went to NY’s first caffeine shop, Street Blends which has quite a menu of inventive coffees and teas and they they have a few bites you can enjoy. As someone who loves tea, being able to have so many options when friends ask to go out for coffee is nice.

CHEF AL: Just so we’re clear, coffee bars, their margins are phenomenal!

Everyone has been fully programmed by Starbucks that $8 for a cup of coffee is the norm.

I mean there is only a very small percentage of people on the planet who don’t buy it. I mean, I bought a very expensive coffee maker from Williams-Sonoma. I have saved thousands of dollars a year. Thousands of dollars. And so it’s one of those things where it’s a very smart business model. It’s a very smart business model.

Who I’m worried about are literally the people that I’m talking to in the show. It’s the restaurants that are opening that only have 40 seats open for lunch and they are only built for lunch. And then they try to do dinner because they need to make more revenue in order to pay their rent. They just didn’t even realize the business structure to begin with. I went into the industry with 2 men who had opened other restaurants. They knew that they actually base everything off of the rent. That’s where it starts. So if you know, your rent is X, you need to be able to make that in this many days in order to make that in this many days, you know, it’s just math a problem.

AM: Yeah. It’s working backwards.

CHEF AL: Yeah.

AM: In a few weeks, you also have another show that you’re going to be on with Bobby Flay called The Line. Is there anything you can share abou the show as we know it also premieres on Food Network Sep 8th at 9pm ET. The format of this show is another one that seems like it’s such a great concept that hasn’t been out there as well.

CHEF AL: It is a phenomenal concept. Like when he called me to do this and, you know, we worked together on BBQ Brawl. So we really got to spend some time together. Bobby is someone who loves people who are like real industry people. He loves people who are still in it because that man eats, sleeps, and breathes the restaurant industry! As big as he’s gotten, he’s still someone who wants to be in his restaurants. It’s a real thing and so he came up with a concept. I don’t think it’s anything I can’t talk about because they already announced it on Variety and People.

Well, it’s essentially, we are a team (Editor’s Note: the home team consists of Bobby Flay, Antonia Lofaso, Michael Jenkins, and Claudette Zepeda. Visiting teams will include Marcus Samuelsson & Fariyal Abdullahi representing Hav & Mar for the series premiere, Leah Cohen of Pig and Khao will be another week, and Spike Mendelsohn of Good Stuff Eatery will be there to name a few in this competition show). So he basically is our team captain and we take on week after week, brand new restaurant teams. So restaurants come in with their team and we cook their food. Wow. And mind you, it is very difficult because I ran the gamut. One week it’s Middle Eastern, the next week it’s classic seafood - and for the record that’s all production gives us! Obviously because it’s the production, we have to be able to plan our menu and to have the ingredients in house.

They’ll be like, this week you’re going to do Middle Eastern. The next day you’re going to do Costa Rican. The next week you’re going to do brunch. The next week you’re going to do a birthday. So that’s all we know. We don’t know who we’re going against. We don’t know. It’s a very short time frame for prep and then it’s a service. And we have people who come in and they don’t know who’s cooking back there. They eat us afterwards.

AM: Oh, my God!

CHEF AL: Yeah and literally the dishes go out in real time as people order them like it would in a restaurant.

And, you know, there’s smaller tasting portions and they vote right then and there. They have their phones and they get on an app and they say 1 through 5 stars. And it’s all based on stars.

AM: Oh wow, ok can’t wait till that comes out. I always love that he has interesting twists to the way he presents shows and breaking formats that you think you know while sometimes coming out with something completely different. It just draws you in.

CHEF AL: Yeah he does. This is a totally new show that you have never seen before. Like people, of course, as soon as they, you know, as soon as they announced it, they were like, this is like Hell’s Kitchen. I was like, this is not like Hell’s Kitchen.

AM: No, it’s not like Hell’s Kitchen. Yeah, those are very different.

CHEF AL: We are a team and other restaurant

teams come in to take us on.

AM: Wow.

CHEF AL: We don’t know who’s dining out there. We have the same information that they have. And essentially the only real up that we have is the fact that we’re familiar with the kitchen because we’re in that kitchen all day long. The visiting team usually has people who are coming in that have never been on television before and have never really competed before. So their nerves get the best of them or whatever it is. That’s literally the only upside that we have. But we are competing against what they do on a regular basis in their restaurants day after day, night after night.

AM: That is crazy. We have the Food Network NYC Wine Food Festival coming up in October. We interviewed you for a few minutes back in 2024 when you were here. You’re coming back this year. Why do you love participating?

CHEF AL: Well, I love doing New York. New York is my hometown. Even though I’ve been in LA for my whole life, like my whole family is from Long Island and they drive out. And for the record, they don’t even want to go to my events.

AM: Ha – oh no!

CHEF AL: They’re like, can we meet Bobby Flay? Can we meet Alex Guarnaschelli? I was like, sure, by all means, here’s your tickets.

AM: Right.

CHEF AL: So that’s one of the reasons. I love New York. You know, I love the New York food scene. I love being able to cook. You know, this year I’m cooking with Marc Forgione and Michael Symon. Last year I got to cook with Alex Guarnaschelli, but the year before that, I got to cook at Delmonico’s.

AM: Oh yeah!

CHEF AL: Which is iconic and it was myself and Ayesha Nurdjaja who we are very good friends! So we cooked at Delmonico’s in the basement.

AM: Wow!

CHEF AL: So the basement, are you ready for this? The basement held the very first luncheon by a group of women in New York City that was a Ladies Who Lunch event. It was a coalition in New York that it was the very first luncheon that they were allowed to eat in without male attendees or male escorts.

AM: Wait, stop! What? Wow.

CHEF AL: So here you have 2 females coming out to do this entire dinner in\ the same exact room that 80 years ago women who were not allowed to eat alone without a male escort!

AM: Which is crazy!

CHEF AL: Right! First lunch you know, in the same room.

AM: Wow.

CHEF AL: So think about the energy and the soul that was in that room.

AM: That’s pretty amazing and really crazy at the same time!

CHEF AL: New York, Philly, and Boston – you know, those are really the first cities that would be able to have that kind of history to them!

AM: Oh yeah!

CHEF AL: So any chance I get to go to New York and do that I’m just like all in!

AM: How do you navigate between your shows, owning 3 restaurants, doing food festivals, and all of these different things? How do you balance all of that you know because it’s a full schedule.

CHEF AL: It is a lot and I have wonderful teams in my restaurants that I have grown over the course of the last 16 years.

AM: Right.

CHEF AL: They weren’t built all at once. You know, they were built, with 4 year gaps in between them. Opened all of them. I curated the entire line. I started the culture. I have the chefs. I’ve trained them and all of them are so loyal and so dedicated. The other part to it, right, is they’re loyal and dedicated, but also they’re inspired. So many times in restaurants, these young kids these days, they want to jump from restaurant to restaurant because they get bored. They’re like, we’re going to make that chicken parm again. I was like, listen, chicken parm is what keeps us in business. You guys better learn that now. But they get to travel with me.

I have a chef here right now in San Diego who’s doing an event with me here at the Waldorf Astoria. He gets 4 days out here in San Diego to do events. They get to learn. He’s been with me to Mexico, the Dominican Republic, New York, Florida, and they get to go all over. They bring their families with them and they get to do things in larger format and they get to test their skills. So they always constantly feel like they’re growing. So they go back to the restaurant with that same enthusiasm. And again, I do think it has everything to do with the teams.

A lot of this stuff, I got busier later. The foundation of those restaurants were already established. I didn’t grow faster than I could or should. I did it at a pace that kept everything very controlled, if that makes sense.

AM: No, 100%.

CHEF AL: Now, mind you, every single day, I’m like, this is the day the whole thing blows up and I’ll be like, you know, on unemployment. I wake up every morning with that. I built the foundation strong. And so it feels like it’s working.

AM: After doing our cover photoshoot with you, we know you’re a golf girly and that you love golf.

CHEF AL: I love it so much!

AM: How did you come to this sport and why do you love it so much? And that golf course you have at your home, that’s literal chef’s kiss!

CHEF AL: So do you golf?

AM: I do golf. I’ve golfed ever since I was six. Now, I am not great. But my dad who taught himself how to play in college and who played every weekend that I remember growing up was like, look, you need to learn golf. You need to learn tennis.

CHEF AL: It’s my favorite. I am someone who has found exercise and wellness through a lot of necessity. I’m like, if I’m going to continue with this schedule, I need to take care of myself. So I work out. I have a trainer. I do sauna. I do ice. And for the longest period of time, I was always like, that’s my hobby, right?

AM: Yeah.

CHEF AL: And then what I’ve learned is that’s not a hobby. That’s just actually maintenance.

AM: Yeah.

CHEF AL: And I didn’t really have a true hobby. Mine was a little different. My dad actually played golf. My brothers played golf. And I was the girl who wasn’t allowed to golf with them.

AM: Oh, okay.

CHEF AL: Believe me, I like to throw it in my dad’s face too.

AM: Right.

CHEF AL: I play better than all 3 of them now.

AM: Okay, now!

CHEF AL: It was one of those things where he’s like, these are my boys. I’m gonna teach them how to golf.

AM: Exactly.

CHEF AL: He was like you could stay home and have potato chips and hang out with your mom. So I always made this joke about how my dad never taught me how to play.

AM: Right.

CHEF AL: When I met my now boyfriend – the first thing he asked me when we first started dating, he was like, “hey, do you golf?” I was like, no, but I’ve actually always wanted to learn. Now, mind you, first time I ever played golf, I was asked to participate at Pebble Beach Food and Wine.

AM: Oh, no!

CHEF AL: I’m always thrown into things. I’m at a golf tournament right now at the Waldorf Astoria in San Diego. They’re like, you want to play? I was like, I can’t play this weekend.

AM: Right.

CHEF AL: I was always around it at the greatest golf courses all over the country and I didn’t know how to play and, and had never learned. And so he’s like, well, if you want to, I’d love to teach you. And I was just like, well, that doesn’t sound like a good idea.

AM: Right.

CHEF AL: But I went along with it. At the time I was still a drinker and I was like, oh my God, this is so fun. You go out, you get to wear these cute outfits. You’re in the sun. You have like a spritz while you’re outside. Something you get to do with a whole bunch of people that you like. Then I started hitting really well!

AM: That’s what gets you sucked in!

CHEF LA: Dude! One good ball and this is when my boyfriend likes to joke! He goes, “this is when I knew you took it seriously. It’s when you stopped drinking on the golf course and you hired a coach.” I wanted to learn how to do this better. And I learned how to do it better. And I have a putting green. And when I’m home in Las Vegas, we play like 4 times a week.

AM: Wow. I love it.

CHEF AL: The other part too is I walk the course. So he drives and I take my clubs and I take what I need and I kind of just meet him there. And that’s basically it. That’s essentially how the golf bug started and you know it! The golf bug gets you!

AM: Once you get it, it just becomes a thing. We had Dustin Johnson as our cover earlier this year which was so fun and was on our list for awhile. I love anytime I meet other golf girlies because it’s such a good sport and it’s so fun!

CHEF AL: Yes! It’s so funny because I’m that woman who walk into a pro shop and I tell them that they have nothing for women! My boyfriend is like, “Antonia stop it,” and I go, “babe. I’d like for you to understand when I walk out here. How many other women do you see?” He’s like not many. I asked him to imagine that he plays a sport 4 times a week that he is surrounded by women 98% of the time and that it is something that only women played. How would you feel about it? He said, “I’ve never thought about that.” I was like, of course you haven’t. And I don’t expect you to. However, this is the reality. The reality is if I walk into a pro shop and I’m like, hey, “I’d love to buy a cute shirt too because I’m now here, my section looks like a sale rack.” Do you know what I mean? And your section takes over the entirety of the place you know.

IG @chefantonia

PHOTOGRAPHY COURTESY | FRONT/BACK COVER, PG 19 - 36 + 9CH3FS ROUTIN3S PG 44 Paul Farkas | PG 16 - 17, 40 - 43 Food Network/Kitchen Undercover | PG 39 Bethany Paige Photography |

Read the JUL ISSUE #127 of Athleisure Mag and see IMMERSIVE CULINARY | Chef Antonia Lofaso in mag.

ACE OF SPADES LISTENING PARTY

This month has been a busy one and there were a number of events taking place that we navigated between. With JAŸ-Z’s 3 night concert in NYC that took place July 10th - 12th at Yankees Stadium. Leading up to the concert, we were invited to an intimate Armand de Brignac listening party that was hosted by Jermaine Stone (Street Somm, This is Taste, Wine and Hip Hop), a wine expert and hip-hop artist. This listening party celebrated 3 anniversaries of Reasonable Doubt (30 years), The Blueprint (25 years), and Armand de Brignac’s Ace of Spades (20 years).

We assembled at Eavesdrop in Brooklyn where we listened to a curated series of songs as they would pair with Brut Gold, Rosé, Blanc de Blancs, and Demi-Sec.

REASONABLE DOUBT X BLANC DE BLANCS

Reasonable Doubt (July 10th show) introduced a young JAŸ-Z fully in command of his own voice and with a pen game defined by precision. Blanc de Blancs is Armand de Brignac’s most singular cuvée, demanding the same level of discipline in the cellar as he had in the booth. Made entirely from Chardonnay, it leaves zero room for error in the blend, much like an artist’s debut album.

THE BLUEPRINT X BRUT GOLD

The Blueprint (July 11th show) gave an entire generation of rappers a new flow to build from, one that’s been echoed ever since. Brut Gold plays a parallel role inside Armand de Brignac’s own portfolio. It’s the house’s founding cuvée, a tri-varietal blend sourced from grapes grown across Champagne’s top-rated crus, and the standard against which every other bottle in the range is measured.

EXTRA INNINGS X ROSÉ & DEMI-SEC

We enjoyed this listening party on July 8th and didn’t know what songs were being performed for the July 12th show. Jermaine imagined fans would explore all of JAŸ-Z’s career-defining songs.

The 4:44 album was JAŸ-Z at his most exposed, a deliberate departure from the persona he’d spent a career building. Armand de Brignac’s Rosé makes a similar departure within the portfolio, built from Pinot Noir through a different production process that sets it apart in color, character, and mood from the rest of the range.

Vol. 2... Hard Knock Life was JAŸ-Z’s first album to reach no.1 and remains his best-selling record to date. The album pulled in a wider, more mainstream audience, turning casual listeners into fans. Demi-Sec plays a similar role in champagne: it’s Armand de Brignac’s most crowd-pleasing cuvée, with a touch of sweetness that softens the traditionally dry edge and makes it more approachable to drinkers just discovering the category.

IG @armanddebrignac

@realwolfofwine

@jayz

PHOTOGRAPHY COURTESY | 9PLAYLIST PG 64 - 76 Roc Nation | Ace of Spades Listening Party PG 79 - 81 Armand de Brignac | 9PLAYLIST PG 86 - 93 The Rolling Stones |

Read the JUL ISSUE #128 of Athleisure Mag and see ACE OF SPADE LISTENING PARTY in mag.

PUTTING ON THE SPRITZ | TAVOLA

Life is hectic and having a great meal that transports you to culinary destinations is always a welcoming feeling! This month, we had a great meal at Tavola in Hell’s Kitchen that is know for its Italian, Roman, and Sicilian cuisine! In addition to being able to enjoy an array of dishes, we sat down with Nick Accardi, owner of this restaurant to find out more about the history of the location, the restaurant, and their incredible menu!

ATHLEISURE MAG: Before we delve into Tavola, can you share a bit about your background, how you came to the restaurant industry and kitchens you worked in?

NICK ACCARDI: I was raised in a family devoted to food, and my earliest years were spent absorbing the discipline and instinct that come with growing up around chefs. My mother and grandmother were my first teachers, each bringing her own interpretation of Sicilian tradition to the table. Later, apprenticeships alongside Basque and Italian chefs broadened my palate and introduced me to techniques I couldn’t have discovered on my own.

AM: Tavola’s location has a history of its own. Can you tell us about it?

NA: Tavola occupies a space with real history. It was once home to Manganaro’s Grosseria Italiana, a beloved importer of olive oil and cheese that anchored this neighborhood for well over a century. Stepping into that legacy was something I took seriously, and I wanted Tavola to honor it while establishing its own identity.

AM: What led to you launching Tavola and can you tell us about the cuisine that is offered?

NA: My journey began in 1988 with my first restaurant, Cola’s, in Chelsea. Years later, I wanted to bring something more personal to Hell’s Kitchen, a reflection of my own heritage. Tavola is built around the regional cooking of Sicily, Puglia, and Rome, with deep ties to my family’s roots in Castelvetrano.

AM: Tell us about the ambiance of the restaurant and what guests can expect when they come in to dine!

NA: The atmosphere at Tavola is warm and unpretentious, the kind of place meant to be lingered in. At its heart sits our wood-burning oven, imported from Naples, which shapes not only how we cook but the entire character of the room.

AM: When we chatted with you, you talked about Sicilian as well as Roman cuisine. Can you tell us about the ingredients and foods that are indicative of these cuisines?

NA: We take great care in sourcing ingredients that speak to these regions authentically, including single estate Castelvetrano olives and the olive oil I import myself. We were also the first to bring Tumminia flour to New York, an ancient Sicilian grain that forms the foundation of our Black Bread, baked fresh daily.

AM: In looking at Antipasta, what are 3 that you suggest that we should have our eye on?

NA: I’d direct guests toward our Sicilian arancini, our fresh burrata, and our eggplant caponata bruschetta.

AM: You also sent a flatbread that is so enjoyable to have when you are having the Burrata or Salumi - can you tell us about this and how is it so light?

NA: That’s actually our focaccia. It’s baked to order in our wood open at an intense, quick heat, which is precisely what gives it that airy, delicate quality rather than density.

AM: The pastas were so flavorful, light, and really made you think of these dishes as those that are seasonless that we will love year around!

What are 3 dishes that you suggest that we should have with friends and family?

NA: Our gnocchi is offered in several forms, Gorgonzola, Sicilian trapanese, and bolognese. We’re also known for our pappardelle with wild boar or veal ragù, as well as our lasagna Nerano.

AM: For Entrées, what are 3 that we should be thinking about for future visits?

NA: I’d recommend our double center cut pork chop with wild porcini mushroom sauce and roasted rosemary potatoes. I’d also suggest our Aragosta Fra Diavolo, a Brazilian lobster tail with homemade Fra Diavolo sauce and clams. And worth mentioning, we offer a whole fish as a daily special that changes regularly, served with our signature Sicilian caponata.

AM: There were so many options and when we looked at Pizze on the menu, it was hard to choose but I’m glad you gave us a bit of a sampler! What are 3 pizzas we should think about having?

NA: I’d recommend the Margherita, composed of tomato, fresh mozzarella, and basil. The Medina brings together figs, Gorgonzola, sesame, and herbs. And the Cacio e Pepe features pecorino cheese and black butcher pepper.

AM: Of course, ending a meal with something sweet, what are 3 from the Dolci portion of the menu that we should think about having?

NA: Guests should try our homemade cannoli, made with ricotta cream, our strawberry and blood orange Sicilian cheesecake, and our pistachio gelato with an amaretto crust.

AM: Prior to visiting, we were on your IG and you have an array of spritzes which is perfect for this time of year which is perfect for this time of year when it’s steamy out, tell us about the spritzes that you offer!

NA: We offer a Sicilian Spritz, Aperol infused with blood orange and rosemary and aged in oak barrels. There’s also our Amalfi Spritz, a blend of limoncello and Prosecco, and our San Bitter Spritz, an Italian nonalcoholic soda that we serve both on its own and incorporated into a cocktail.

AM: We were also able to enjoy some amazing wines. What are 3 that we should know about?

NA: Our wine list evolves regularly and is offered both by the bottle and by the glass. Among our permanent selections, I’d recommend our Gavi di Gavi, Nero d’Avola, and Brunello. We also carry Sassicaia, a premium, top-shelf wine.

AM: For those that are Gluten Free or Vegan are there options on the menu for them?

NA: We’re well equipped for gluten-free and vegan guests. Every pasta and pizza can be prepared gluten-free, using dough we make in-house. We also offer vegan options, including vegan cheese.

AM: Tell us about your Prix-Fixe menu.

NA: Our prix-fixe menu is $19.95 and includes soup or salad, along with a pasta or entrée. A glass of wine or Prosecco can be added on at a discounted rate of $8.

AM: We love a Happy Hour, what do we need to know about this.

NA: Happy hour runs from 3:00 to 5:30, with discounted pricing on wine, spritzes, and beer, wine and spritzes at $8, beer at $7.

AM: We got a tour of the wine room, tell us about this.

NA: We also have a wine cellar available for private events, accommodating up to 28 guests.

IG @tavolanyc

PHOTOGRAPHY COURTESY | PG 108 Tavola | PG 111 + PG 115 Paul Farkas | PG 112 Kimmie Smith

Read the JUL ISSUE #127 of Athleisure Mag and see PUTTING ON THE SPRITZ | Tavola in mag.

THE ART OF THE SNACK | MAI RESTAURANT + BAR

This month, our The Art of the Snack takes us to Thailand at Meliá Chiang Mai’s - Mai Restaurant & Bar. We took some time to sit down with Executive Chef Suksant Chutinthratip (Billy) to find out more about this restaurant, Chef Billy’s background, the ambiance of this eatery, and what we should order when we’re at our next visit there!

ATHLEISURE MAG: Before we delve into

Mai Restaurant & Bar, can you tell us a bit

about the neighborhood and the Meliá Hotel

in Chiang Mai that this restaurant is in?

CHEF SUKSANT CHUINTHRATIP BILLY: Chiang Mai is one of Southeast Asia’s most exciting culinary destinations because it brings together nature, agriculture, and centuries of food culture. Surrounded by mountains and forests, the region produces exceptional seasonal vegetables, herbs, fruits, Arabica coffee, and tea. It is also home to rich Lanna culinary traditions and many ethnic communities whose recipes have been passed down through generations.

Today, Chiang Mai has become a vibrant food city where traditional street food, family-run restaurants, and Michelin-recognized dining exist alongside innovative chef-driven concepts that celebrate local ingredients.

Soaring over the Ping River and bustling Night Bazaar, our hotel is situated on the lively Charoen Prathet Road, Meliá Chiang Mai is located six kilometers from the Chiang Mai International Airport, near an array of tourist attractions. These include the Old Town with its ancient most and red-brick walls, the city’s oldest temple Wat Chiang Man, and the scenic Ang Kaew Reservoir. The elephant rescue center Elephant Nature Park, the stunning Mae Ya Waterfall, and UNESCO’s latest biosphere reserve Doi Chiang Dao are also within close proximity.

With a design that pays homage to contemporary aesthetics and Chiang Mai’s charming history and culture, Meliá Chiang Mai is housed in a 22-floor tower fronted by an adjoining seven-floor podium building. Our hotel’s dining landscape features restaurants Mai Restaurant and Bar and Laan Na Kitchen, bars MAI The Sky Bar and Tien Pool Bar, and lounges Ruen Kaew and The Level Lounge; the latter a 21st-floor executive lounge with panoramic views of the city. Other top-notch facilities include Meliá’s signature YHI Spa with seven treatment rooms, a fully equipped fitness center, picture-perfect swimming pool, ballroom, four other meeting spaces, and a kids and teens club.

Mai Restaurant & Bar is located on our 21st floor, offering guests panoramic views of the city and surrounding mountains, including famed Doi Suthep Temple on the mountaintop to the west. It’s a wonderful setting where visitors can experience contemporary Thai cuisine inspired by Northern Thailand while enjoying the comfort and hospitality of an international luxury hotel.

AM: What can you tell us about the ambiance and aesthetic of Mai Restaurant & Bar that guests can expect when they come in to dine?

CHEF SCB: Mai Restaurant & Bar was designed to offer a modern fine dining experience that feels elegant yet approachable. The restaurant combines contemporary architecture with subtle Thai influences, creating a warm, intimate atmosphere rather than a formal one.

Being located on the 21st floor gives our guests spectacular panoramic views, especially during sunset and in the evening when Chiang Mai begins to light up. Every detail from the lighting and interiors to the personalized service is intended to create a memorable dining experience.

Adjacent to the hotel’s executive lounge, and tucked under the highest rooftop bar in the city, the 38-seat Mai Restaurant & Bar is a visual marvel. Diners enter the venue under an arch that pays homage to a nearby temple. In a salute to Chiang Mai’s Bo Sang Umbrella Village, large lit installations of umbrella ribs cling to the ceiling. Various artworks of umbrella canopies hang on the walls, such as those made from antique Chiang Mai textiles. The carpet’s concentric patterns, in the likes of gun-metal gray, periwinkle and soft amber hues, reference umbrella tops in a striking yet subdued way.

AM: Tell us about yourself as a chef as well as where you trained and kitchens you worked in prior to coming to Mai Restaurant & Bar.

CHEF SCB: I’ve been fortunate to build my career across several leading hotels and restaurants throughout Asia and Oceania. Before joining Meliá Chiang Mai, I served as Executive Chef at Hotel Nikko Bangkok, Rayong Marriott Resort & Spa, and Courtyard by Marriott Bangkok. Earlier in my career, I also worked with The Peninsula Bangkok, Raffles Hotel Singapore, SKYCITY Auckland in New Zealand, and Lotus One Restaurant in Dubai.

I’ve had the privilege of representing Thai cuisine through food festivals and culinary exchange programs in countries including Spain, Italy, Norway, China, Vietnam, Hong Kong, and the Dominican Republic. These experiences have broadened my perspective while reinforcing the importance of preserving authentic Thai flavors.

I’m especially passionate about sustainability and supporting local communities. Earlier this year, I was honored to receive the Green People Award 2026 for my work with the Chiang Mai Green Kitchen initiative, promoting seasonal ingredients, supporting local farmers, and mentoring the next generation of chefs. Earlier in my career, I also received a Gold Medal at the Norge Mystery Net Seafood Contest organized by the Royal Norwegian Embassy in Bangkok.

AM: What is the cuisine that is found on this menu and what are the ingredients and spices that are associated with this cuisine?

CHEF SCB: Our cuisine is contemporary Thai, inspired by traditional recipes while embracing modern cooking techniques and presentation. We focus on highlighting Thailand’s incredible regional ingredients, especially those sourced from Northern Thailand.

Guests will find familiar Thai flavors created with fresh herbs and spices such as galangal, lemongrass, kaffir lime, turmeric, coriander, Thai basil, mountain chilies, and aromatic curry pastes.

Sustainability is at the heart of our philosophy, so we work closely with local farmers, artisans, and producers to ensure every ingredient is fresh, seasonal, and responsibly sourced to make the overall food system more resilient. Our ‘360° Cuisine’ program promotes healthy and sustainable eating based on ‘farm to plate’ and ‘plate to farm’ processes. Each dish from our restaurant’s seasonal menu is prepared à la minute from an open kitchen. Every dish reflects the people, ingredients, and traditions of Northern Thailand while presenting them through a contemporary lens.

Our ‘farm to plate’ efforts, sourcing organic produce that travels only a short distance to our hotel and using every part of each ingredient we can – roots, leaves, stems, stalks and more – come full circle with ‘plate to farm’ whereby we return food waste back to the farm as fertilizer in a truly 360° concept. Leftover cooking oil is sent to be recycled into biodiesel. The 360° Cuisine program is also designed to give guests peace of mind about where their food comes from.

AM: What are three appetizers that we should consider when coming in with friends and family?

CHEF SCB: I would recommend beginning with these three dishes:

Mai’s Samplers – A collection of our signature bites including glutinous rice cake with caramelized turnip, citrus tuna roll, shrimp in egg net, rice cracker with spicy tomato relish, and blacktail chicken sausage.

Hoi Shell Samunprai – Hot seared deep sea scallops served with aromatic herbs, dried chili drops, and crispy turmeric chips.

Yum Puu Nim – Soft-shell crab and pomelo salad with paddy field crab jus, wing beans, and toasted sesame.

AM: What are three soups that you suggest?

CHEF SCB: Gaeng Sor Me Phak Waan Baan – A delicate consommé with dried redtail catfish, seasonal mushrooms, and locally sourced greens.

Tom Saap Karieng – A vibrant hot and sour soup with mountain chili paste, baby pork ribs, and young tamarind leaves.

Tom Kha Gai – Coconut cream soup infused with galangal, chicken, wild chili paste, and fresh young coconut.

AM: For rice and noodle dishes, what are three that you suggest?

CHEF SCB: Khao Buri Gae – Cigarette-style biryani rice with safflower, lamb, and mint yogurt.

Kua Mee Moo – Fermented noodles wrapped in lotus leaf with pork neck, dark soy, and pickled cabbage.

Kanom Jeen Nam Prik Goong Pao – Fermented rice noodles with seared tiger prawns, aromatic curry sauce, and fresh garden herbs.

AM: When we think about a main course, what are three that we should have in mind?

SCB: Salmon Nam Prik Oung – Baked salmon with Northern Thai Nam Prik Oung relish and fragrant pandan rice.

Kaeng Hang Le Kra Dook Moo – Hang Le-style pork rib curry served with poached pear and pickled vegetables.

Kua Haam Gai Benja – Slow-cooked chicken roulade stuffed with Sai Oua sausage and finished with lemongrass foam.

AM: To end the meal, what are three desserts or fruits that we should be thinking about?

CHEF SCB: Lum Yai Pudding – Organic longan pudding with butterscotch sauce and coconut ice cream.

Kanom Thai Set – A treasure box of miniature Thai desserts including Luk Chub flowers, sweet Khao Soi, and Thai tea mousse.

Khao Niew Turian – Sticky rice with premium durian.

AM: What are three cocktails that we should think about pairing with our meal?

CHEF SCB: Bosque – Whisky, cinnamon, cranberry juice, lime, honey, and pasteurized egg white.

Jao Phraya – Phraya rum, fresh ginger juice, lime juice, and honey.

El Agave – Tequila, triple sec, pineapple juice, aloe vera juice, lime juice, and agave syrup.

AM: Tell us about Chiang Mai Green Kitchen farmers and why this relationship is so important to Mai Restaurant & Bar.

CHEF SCB: Through the Chiang Mai Green Kitchen initiative, we work closely with ethical farmers and producers who grow chemical-free, seasonal ingredients. It’s no easy feat to operate a chemical-free farm and it’s more expensive to support sustainable agriculture. Yet we believe it’s crucial to engage directly with local farmers, producers, professors and health sector professionals to create a unique connection within the community that ultimately benefits the health of our guests, our community and our environment.

One of our valued partners is Rong Khum Farm, founded by Chiang Mai University Professor Dr. Puangrat Kaewlom, whose research focuses on sustainable agriculture. Such partnerships allow us to serve fresher ingredients while helping strengthen local farming communities and encouraging environmentally responsible food production.

When guests dine with us, they’re also supporting the people who grow the ingredients behind every dish.

Also, in addition to working with farmers, we also work with universities to educate and train upcoming generations of hospitality professionals about sustainable farming, culinary and waste management practices. Culinary students from Suan Dusit University in Lampang, Chiang Mai University and Rajamangala University of Technology Lanna Tak study, and experience in action our ‘360º Cuisine’ concept. We have also hired some of the students upon graduation who share our passion for sustainability.

AM: Are there any upcoming events that you would like to share that we should know about?

CHEF SCB: I’m honored to serve as Event Coordinator for the upcoming Chiang Mai Chefs Charity: Chef to Farm, taking place on 8 August 2026. The event brings together chefs, local communities, farmers, and food lovers to celebrate sustainable agriculture while raising funds for elderly local farmers who are bedridden and in need of support. Participation begins at THB 599 per person, and every contribution support elderly local farmers who are bedridden and in need of assistance. It’s a meaningful way for our culinary community to show gratitude to the people whose hard work makes our profession possible.

IG @meliahtlresorts

PHOTOGRAPHY COURTESY | Mai Restaurant & Bar

Read the JUL ISSUE #127 of Athleisure Mag and see THE ART OF THE SNACK | Mai Restaurant + Bar in mag.

ATHLEISURE LIST | CLOUD ONE WINE BAR + LOUNGE

The The Cloud One Hotels is a lifestyle hotel brand within the Motel One Group, created for travelers who want to experience the authentic character of a destination. Located in vibrant urban centers such as New York City, Hamburg, and Prague, each hotel is uniquely inspired by its local neighborhood, culture, and community, with individually designed interiors. The Cloud One Wine Bar & Lounge offers inviting social spaces, locally inspired food and drinks, curated events, and insider recommendations to discover each city.

Guests can sink into stylish seating nooks surrounded by richly layered décor, featuring designer chairs and sofas imported from Europe, rattan pendant lighting, and sculptural chandeliers. Artwork sourced through local NYC artisans adds character and authenticity to the space. Floor-to-ceiling windows and clean, contemporary lines create an open, light-filled atmosphere that reflects the urban energy while connecting the interior to the NYC skyline.

The Bar design has bocci lighting, giving a warm, diffused glow, suspended over high ceilings with brass wires and multi-color glass globes.

Cocktails we suggest are: The Old School Bronx a timeless whiskey cocktail, No Sleep Till Brooklyn is a luxurious espresso martini crafted with ALB Vodka, and their Berry Berry Staten Island Ferry, a vibrant blend of gin, St-Germain elderflower liqueur, watermelon schnapps, berry syrup, fresh lime juice, mint, and soda water.

The wine list was thoughtfully designed by Sommelier Mark Guillaudeu (Eleven Madison Park), who was awarded best Sommelier 2022 & 2024 by Best Sommeliers of America. Sourcing from primarily New York, California, and Oregon vineyards, Mark curated a climate conscious wine list, spotlighting organic farms, sustainable producers, and regenerative methods. A few notable selections include Hermann J Wiemer, an off-dry Riesling farmed at biodynamic estate vineyards along Seneca Lake; Noblesse Oblige from Wölffer Vineyards in Sagaponack, Long Island; and Lingua Franca Avni, all the way from Oregon’s cool Eola-Amity Hills in Willamette Valley.

Appetizers we suggest are their Grilled Cheese, for a lighter bite - Hummus & Black Bean Dip, and Arancini, truffle mushroom, coated with breadcrumbs.

3 Small Plates you should consider is their Vanilla Bean Cheesecake, Chocolate Lava Cake, Cloud One’s Chocolate Chip Cookies, that are made in-house.

Swing by every Thursday from 6:00 PM–10:00 PM for their weekly live music series, Sounds in the Cloud. with local DJs. On the last Thursday of every month, they have Live Music Night, featuring rotating local duos performing with guitar, bass, or keyboard. These intimate performances create a warm, inviting ambiance that transforms the lounge into a unique listening experience.

THE CLOUD ONE WINE BAR &

LOUNGE

133 Greenwich St,

NY, NY 10006

the-cloud-one.com

IG @thecloudonehotels

PHOTO CREDITS | Cloud One

Read the JUL ISSUE #128 of Athleisure Mag and see ATHLEISURE LIST | Cloud One Wine Bar + Lounge in mag.

ATHLEISURE LIST | AUDACE

Audace opened in November 2024 with the vision of bringing authentic diverse regional Italian cuisine to New York while showcasing the finest ingredients of Italy.

Audace is owned by Mario Ursumando, Claudia Palombini, and Mario’s brother. Their philosophy is to respect Italian tradition while being creative. Many of their dishes combine flavors and techniques from Northern and Southern Italy.

Examples include their Scallops with Lardo, Tortello Cacio e Pepe, and Audace’s Parmigiana Bianca di Zucchine, which reimagines a beloved Italian classic in a lighter, more elegant way.

3 appetizers to enjoy are Parmigiana Bianca di Zucchine, Polpo Mediterraneo, and Fiori di Zucca, filled with ricotta and smoked mozzarella.

In terms of mains, we suggest Margherita Royale 5j, DOP San Marzano sauce, imported Italian buffalo mozzarella and premium 5J Jamón Ibérico; Gnocchi al Pesto e Tartufo; and Spaghetti alle Vongole with Bottarga di Muggine.

Audace’s beverage program is designed to complement the cuisine rather than compete with it. They have an exclusively Italian-focused wine list that showcases both iconic producers and hidden gems from every region of Italy.

The cocktail menu blends Italian spirits, fresh ingredients, and housemade infusions to create drinks that are elegant, balanced, and food-friendly. We suggest their Hazelnut Old Fashioned – bourbon infused with roasted hazelnuts, chocolate and angostura bitters; Mandarin Cosmo – a refreshing combination of vodka infused mandarin, citrus, and premium Italian liqueurs; and Sorrento Mule – a twist on the classic Moscow Mule featuring authentic Italian limoncello.

Audace’s bread is baked fresh daily, and their butter is blended with selected herbs, premium red pepper, and chili pepper to create a simple but memorable accompaniment. They also have exceptional DOP extra virgin olive oil from Sicily.

The pizza program is one of the defining features of Audace and has earned national recognition. They are among the Top Pizza restaurants in the United States by 50 Top Pizza Number #14 in America.

The dough is made with a mix of imported Italian flours and undergoes some prefermentations, which develops deep flavor while making the crust light and highly digestible. Each pizza is handstretched and baked at extremely high temperatures, producing a crisp exterior with a soft, airy interior.

To complete the meal, we suggest: Tortino alla Nocciola, Traditional Tiramisù, and Cannoli Siciliani, imported ricotta from Sicily with pistachio cream from Sicily. Each dessert is designed to provide a light yet satisfying finish to the meal.

AUDACE

265 Park Ave S

NY, NY 10016

audacenyc.com

IG @audacenyc

PHOTOS COURTESY | Audace

Read the JUL ISSUE #128 of Athleisure Mag and see ATHLEISURE LIST | Audace in mag.

BINGELY BOOKS

FIRED UP: FRESH TAKES AND BIG FLAVORS IN 90 MODERN BARBECUE RECIPES

Carnival

Melissa Thompson

We enjoy a great meal that is grilled. In Fired Up: Fresh Takes and Big Flavors in 90 Modern Barbecue Recipes, there are a number of dishes that are covered from veggies such as Eggplant with Miso Glaze, Tahini & Crispy Shallots, and Roasted Sweet Potato Gnocchi with Cream Sauce.

There are great meat dishes such as Lemon & Oregano Pork Skewers, Jerk Chicken Chops, and Chargrilled Calamari with Chilli, Garlic & Lemon.

You’ll also find great sides that includes Herby Quinoa Salad, Brown Butter Cornbread with Chilli & Thyme, and Potato Salad two ways. There are also recipes for great sweet treats: Baked Cherry Custard, Tiramisu French Toast, and Blueberry & Apple Cobbler.

In addition to the recipes, you’ll find essential tips, tools, and techniques that will allow you to master cooking with fire.

CALIFORNIA COASTAL: SEASIDE LIVING FROM SEA RANCH TO SAN DIEGO

Gibbs Smith

Heather Sandy Hebert + Chase Reynolds Ewald

In California Coastal: Seaside Living from Sea Ranch to San Diego, you will enjoy seeing an array of homes in California that are located in the Northern Coast, Central Coast, and Southern Coast. in this coffee table book. You will be able to enjoy the architectural styles that are traditional as well as modern. There are rustic modern homes, small-format bungalows as well as homes that were rennovated. In addition to stunning homes, you can also see beaches, waves, and dramatic cliffs.

EVERYDAY EATS: 100 SIMPLE AND HEALTHY RECIPES FOR REAL LIFE - THE DEFINED DISH’S MOST RELAXED COOKBOOK YET WITH 100 LOW-STRESS NOURISHING RECIPES FOR EVERY MEAL (A DEFINED DISH BOOK, 4)

Harper Wave

Alex Snodgrass

We’ve been enjoying Everyday Eats: 100 Simple and Healthy Recipes for Real Life – The Defined Dish’s Most Relaxed Cookbook Yet with 100 Low-Stress Nourishing Recipes for Every Meal (A Defined Dish Book, 4) as it has an array of healthy recipes! The recipes focus on what you have in your pantry and you don’t have to worry about it being complicated to do. Whether you’re cooking solo or with friends, you’re bound to see some great dishes that you would want to create.

We’re looking forward to trying her recipe for Mediterranean Breakfast Sandwiches, Steak Street Taco Salad with Salsa Verde Vinaigrette, and Chipotle Honey Butter Sheet Pan Salmon.

Read the JUL ISSUE #127 of Athleisure Mag and see BINGELY BOOKS in mag.

9CH3F ROUTIN3S | CHEF ANTONIA LOFASO

Read the JUL ISSUE #127 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Antonia Lofaso in mag.

SMIRNOFF ICE'S LATEST ACCESSORY + IT'S GUINNESS WORLD BOOK OF RECORD'S MOMENT!

We love that the Summer is all about the unexpected! Whether it’s impromptu gatherings, great food, and just being able to work with the heat! As a number of people and brands continue to celebrate and honor America’s 250 celebration, they are adding their RTD drink and hot dogs into the historical record! On Aug 1st, Smirnoff Ice is bringing the festivities to Put-In-Bay, OH where they will be making 2 attempts at securing the record. This community is known in the midwest as an iconic party destination. They will try to achieve the Largest Display of Hot Dogs as well as the Largest Hot Dog Party. If you want to find out more about how you can participate in the GUINNESS WORLD RECORDS, fans 21+ click here to learn more.

We were sent their Doggie Bag which is a Smirnoff Ice Holder, a not to dog couture, and a fun quirky accessory. For fans that are 21+, they can try to get a Doggie Bag which only has 250 that were created. This started on July 15th! While you’re trying to be part of this history, fans that are 21+ will enjoy Smirnoff Ice samples, branded giveaways, and of course, hot dogs! As a reminder, National Hot Dog Day took place on Jul 15th!

"America's 250th is a rare cultural moment, and it's bigger than one day. We wanted Smirnoff Ice to show up in a way that felt true to the brand: playful, a little unexpected and built for summer," said Fergus McCarthy, Director of Smirnoff Ice. "Red, White & Berry already owns a place in summer celebrations, so pairing it with the hot dog lets us tap into an unmistakably American ritual and give fans a fun reason to keep the party going."

**NO PURCHASE NECESSARY. Must be 21+ to enter. Free Instagram account required to enter. Winners selected by random drawing. Alcohol NOT part of prize. Each Sweepstakes is separate with its own prizes and Official Rules available at @smirnoffusa. 1st Sweepstakes begins 7/15 on or after 12:00 p .m. ET & ends 7/18 at 11:59:59 p.m. ET and is open to legal U.S. residents except for MD, ME, NJ, VA and where prohibited. Sponsor: Diageo Beer Company USA, New York, NY. This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.

CALLUM TURNER X JOHNNIE WALKER BLUE LABEL GLOBAL AMBASSADOR

Johnnie Walker Blue Label, the iconic luxury Scotch Whisky, has announced that acclaimed actor and style icon, Callum Turner (One Night Only, Fantastic Beasts franchise, Eternity), as Global Ambassador. This will be a year-long partnership celebrating progress, craftsmanship and the moments that matter, the collaboration will help attract new audiences for the whisky, while cementing it in global pop culture.

Recognised for his quietly magnetic screen presence and effortless style, the Johnnie Walker Blue Label partnership shows Callum taking fans into the celebrations, rituals and reflections that mark the moments that matter - echoing the rarity and refinement that characterise Johnnie Walker Blue Label itself.

With three summer films and a television series on the horizon, Callum's rise is impressive. Callum can currently be seen on the big screen in the independent features, Rose Bush Pruning and Rose of Nevada and will star in the upcoming, highly anticipated romantic comedy, One Night Only. Next year, he will be seen as the male lead in the Apple TV+ adaptation of Neuromancer - a career trajectory that aligns with the kind of progress Johnnie Walker has been championing for over two centuries.

The collaboration celebrates him in a series of videos and intimate portraits as he raises a glass, putting Johnnie Walker Blue Label at the heart of every celebration, big or small.  

Callum will travel to Scotland on a trip of discovery as he uncovers a remarkable whisky shaped by rarity, craft and taste, revealing the extraordinary lengths the Master Blender goes to in sourcing whiskies of sufficient depth and character. The trip and other moments across the year demonstrate why Johnnie Walker Blue Label is the ultimate toast for the moments that matter.

He shares that, “The ethos of Johnnie Walker Blue Label is one that I've always admired. With only one in ten thousand casks ever making it in, that level of care is what sets it apart. Blue Label is the first bottle I reach for when celebrating with my mates, and now to officially be in partnership is a real honour."

BCB BROOKLYN 2026 | BCB BROOKLYN POST-COVERAGE

This month, we made our way to Industry City to see the brands participating in this year’s BCB Brooklyn, a tradeshow that showcases established as well as new to market spirit and hospitality brands that we should know about. It’s a great way for the community to come together from Mixologists, Bar Owners, Editors, Spirit Ambassadors and more. Brands had booths that were inside as well as those that were in the courtyard.

We kicked off the day heading to the courtyard to get a lay of the land. While there, we had our first beverage by trying out Kissy an Espresso Vodka Martini that was a great way to kick off this 2 day show. We specifically liked the thick crema that lasted for days.

After spending time there, we made our way to the courtyard to check out the Garnish Garden which allowed us to select various botanicals to enjoy on our cocktails.

We always enjoy spending time with our friends at Hendrick’s Gin. They always have a great booth that is meant to sit down and relax. In addition to having a 1:1 with their team for a series of tastings with signature cocktails for that day. We also enjoyed chatting with the bartenders of Hendricks who we met at previous BCB Brooklyn sessions!

This year Brugal had an immersive booth where we could enjoy their cocktail while also bringing the vibes of the Dominican Republic as people played dominoes.

Beluga Vodka was back again this year with their classic vodka spirit as well as sampling Oyster Gin. We also enjoyed a few caviar bumps with their team as well which is the perfect way to enjoy Beluga Vodka.

We have been a long time fan of Barr Hill Gin as we enjoy seeing them bring their bees to the show while enjoying their cocktails which include honey. In addition to talking with their team, we took some time to chat with the Founder as well as being able to try out their canned beverage for a preview of future launches!

In addition to hitting the tradeshow floors, there is also the adjacent events that take place. We ended the first day of BCB Brooklyn by heading over to The Hotel Chelsea for the Bon Vivants Bahamas Party which was sponsored by Ketel One Botanicals (Ketel One Vodka as well as Ketel One Botanical was also at the tradeshow). Bon Vivants is a bar in the Bahamas that is noted as #50 on North America 50 Best Bars for 2026! We even met Niko Cloud who is the mixologist for the bar who created a phenomenal cocktail that we enjoyed, the Gully Creeper Milk Punch.

We also attended Altamura Distilleries and Portofino Gin’s party, at Eataly Flatiron where the brand’s Mixologist, Federico Lombardii poured a trio of cocktails as we toasted the end of BCB Brooklyn at their Amalfi Rooftop Bar.

IG @barconventbrooklyn

PHOTOGRAPHY CREDIT | BCB Brooklyn

Read the JUN ISSUE #126 of Athleisure Mag and see BCB BROOKLYN 2026 | BCB Brooklyn Post-Coverage in mag.

THE ART OF THE SNACK | LUCCIOLA

This month’s The Art of the Snack has us hopping a flight to Hong Kong in order to have truly satisfying dishes! Located at The Hari in Wan Chai. This luxury 5-star hotel is known for Lucciola, an Italian restaurant known for its old-world glamor and serves modern interpretations of classic heritage flavors that include premium ingredients.

We sat down with Francesco Gava who is Lucciola’s Director of Food and Beverage. We talked with him about the hotel, the restaurant and of course, what we should have in mind to order upon our next visit!

ATHLEISURE MAG: Tell us about The Hari Hong Kong in terms of the hotel property?

FRANCESCO GAVA: Marking the second chapter of The Hari’s global story, we bring the Harilela family’s legacy of impeccable hospitality - refined through our first property in London – back home to where it all began. The Hari has come home to Hong Kong. A testament to modern, tailored luxury, our intuitive service creates unforgettable guest journeys through a meticulous dedication to the finer details.

Beyond offering an exquisite night’s stay, the hotel serves as a curated gateway to the city’s cultural heartbeat. We inspire guests to foster a deeper appreciation for Hong Kong, moving well past the surface to immerse themselves in the rich heritage of the surrounding Wan Chai and Causeway Bay neighbourhoods.

AM: What is the ambiance of the Lucciola? What can guests expect when coming in to dine here in terms of the aesthetics and interiors?

FG: A contemporary ode to heritage flavours, Lucciola is an exquisite reflection of Italian dining in Hong Kong—chic, charming, and effortlessly convivial. The ristorante and bar honour beloved classics with a modern sensibility, prioritizing exceptional produce sourced directly from its origin. From signature handmade pastas to hearty regional favourites, the menu stands as a celebration of seasons and provenance.

Evoking the romance of old-world glamour through a sumptuous, modern aesthetic, the interiors boast a bold palette of amber and green. A visit here is a sensory journey that demands a tipple or two: choose an aged liquor from the roaming digestif trolley, a classic cocktail shaken tableside by a suave, white-jacketed bartender, or a sultry red curated to take diners on an insider tour of the Italian regions. Coupled with attentive service, Lucciola is an invitation to fully immerse oneself in the art of the Italian feast.

AM: What can you tell us about the chef at Lucciola - where did he/she go to culinary school, what kitchens were they trained in, and why did they come to this restaurant?

FG: Chef Roy Chan has been my trusted counterpart since day one of my journey here in Hong Kong. With my background, I am naturally uncompromising when it comes to who anchors our kitchen. Roy joined Lucciola because our culinary philosophies are entirely aligned: authentic Italian cuisine shouldn’t be over-complicated, but it demands an absolute respect for the product. Roy masterfully allows regional flavours to speak for themselves, upholding the exact standards of excellence that define the Lucciola experience.

AM: Starting with breakfast, what are 3 items on the menu that you suggest that we should start the day with?

FG: If you want to start your morning right, I highly recommend choosing one of these from our hot selection:

• Scrambled Tofu: A vegan-friendly option packed with flavour, served with roasted mushrooms and a sprinkle of turmeric.

• Sourdough Avocado Toast: A gorgeous, vibrant option featuring roasted Datterino tomatoes, green peas and balsamic vinegar for an elegant twist on a modern favourite.

• Orange Brioche French Toast: For those with a sweet tooth, this is served with a wonderfully bright, grilled caramelized orange and rich mascarpone cream.

AM: Tell us about the Set Lunch Menu and what is offered on it.

FG: Available Monday through Friday, our Set Lunch is tailored for the fast-paced Wan Chai business crowd—without ever compromising on quality. Diners can curate their afternoon with a choice of two or three courses from a rotating celebration of Italian classics.

Begin with the Zuppa di Piselli, Polipo e Menta (a velvety green pea soup featuring tender braised octopus and fresh mint) or a crisp Red Radish and Cucumber Salad tossed with sweet Ramati tomatoes and dried ricotta. For the main event, highlights include our handcrafted Pizza Zucchine e Gamberetti, topped with marinated zucchini and shrimp tails, or the comforting Il Polletto Ruspante alla Romana (braised spring chicken served with a rich peperonata). To finish, close on a sweet note with our signature Tiramisù or a refreshing Panna Cotta ai Frutti di Bosco with wild berries and crisp meringue.

AM: For those coming in for dinner, what is the Set Dinner Menu?

FG: Served daily, our Cena Conviviale Set Dinner Menu offers a highly customizable experience designed to let you curate your perfect Italian evening. Depending on your appetite, you can tailor your journey with a choice of three courses (Starter-Entrée-Dessert or Starter-Main-Dessert) or fully indulge by enjoying the complete multi-course selection.

We have curated an exceptional lineup of seasonal dishes that beautifully showcase modern Italian execution. To begin, experience the Cappesante Arrostite, Topinambur, Caviale di Aringa Affumicato—perfectly roasted scallops paired with earthy Jerusalem artichoke and a delicate touch of smoked herring caviar. For the pasta course, the Spaghetti alla Chitarra con Coda d’Astice e Limone features handmade spaghetti tossed with succulent lobster tail in a bright tomato and basil sauce. For the main event, the Agnello in Crosta alle Erbe is a definitive must-try: a roasted lamb T-bone enhanced by a rich herb-butter glaze, accompanied by steamed white asparagus and tender potato crescents.

AM: What is Musselicious Thursdays and tell us what is on this menu.

FG: Every Thursday night, we host Musselicious Thursdays for our seafood lovers. The evening features 90 minutes of bottomless servings of our Impepata di Cozze—our signature black pepper steamed mussels, served alongside crispy French fries and a fresh green salad. It’s a beautifully casual, communal way to ease into the weekend.

AM: The Seasonal Amalfi Lemon menu sounds amazing. What can you tell us about this?

FG: Designed as a love letter to the Amalfi Coast, our menu champions authentic, sun-drenched Amalfi lemons to inject a vibrant, zesty lift into our signature offerings. This exceptional produce elegantly enhances the entire dining experience—lending a delicate acidity to our Salmon Tartare, anchoring the Spaghetti al Limone Amalfitano with Ossetra caviar, and culminating in a refined Crostata al Limone with Italian meringue. Each bite delivers an instant burst of Italian summer to the palate.

AM: From the a la carte menu, what are 3 Antipasta dishes that we should have in mind to order?

FG: For those opting for the à la carte experience, a trio of starters masterfully illustrates the kitchen’s culinary breadth:

• Il Vitello Tonnato: Tender veal tenderloin paired with a rich, perfectly emulsified tonnato sauce, aged Modena balsamic, and sharp Pantelleria capers.

• La Burrata Pugliese: Creamy Apulian burrata served simply and elegantly with sweet Vesuvian Datterino tomatoes and cold-pressed extra virgin olive oil.

• Il Carpaccio di Ricciola: Thinly sliced amberjack carpaccio accompanied by our homemade braised Tropea red onions and wild fennel.

AM: For those interested in Pasta, what are 3 that you suggest that we should try from the a la carte menu?

FG: For the ultimate pasta experience, these three creations are flawless:

• Tagliatelle 36×36 al Tartufo Nero: Our famous handcrafted 36-egg-yolk pasta tossed in rich Alpine butter, 36-month-aged Grana Padano, and freshly shaved seasonal black truffle.

• Spaghetti alla Carbonara: Roman precision. No cream—just high-quality Guanciale, Pecorino Romano, and egg yolk forming a flawless, velvety emulsion.

• Trofie al Granchio, Limone e Zafferano: Handcrafted twisted trofie pasta tossed with succulent Alaskan king crab in an aromatic saffron sauce, finished with a touch of red chili and Amalfi lemon.

AM: In terms of Mains from the a la carte menu, what are 3 that we should consider?

FG: Showcasing the kitchen’s mastery over fire and tradition, these three principal courses offer an unforgettable dining experience:

• La Tagliata di Manzo Americano: A perfectly seared U.S. Prime Beef Ribeye steak served with peppery wild rocket, Vesuvian Datterino tomatoes, and shaved, aged Parmigiano Reggiano.

• La Cotoletta alla Milanese “Orecchia di Elefante”: A traditional, generously proportioned milk-fed veal cutlet on the bone—pounded thin, breaded, and pan-fried to crisp, golden perfection.

• Orata di Orbetello in Crosta di Sale: Whole Mediterranean Sea Bream baked inside a classic sea salt crust with rosemary and Amalfi lemon. Cracked open tableside, this dramatic presentation keeps the fish unbelievably moist and tender.

AM: What are 3 sides on the a la carte menu that are good to share with friends and family?

FG: To complement your mains, our side dishes are portioned generously for sharing across the table:

• Patate Novelle al Forno: Roasted baby potatoes tossed with fragrant rosemary and fresh chives.

• Le Carote Glassate al Burro: Tender heirloom carrots beautifully glazed in rich butter and finished with fresh parsley.

• Funghi e Cipolle Brasate: A savoury, earthy combination of grilled king oyster mushrooms and slow-braised white onions.

AM: To complete the meal, what are 3 desserts that we should consider from the a la carte menu?

FG: A celebration of Italy’s sweet traditions, our dessert selection provides a grand finale to the dining experience:

• Il Tiramisù Tradizionale: Our absolute signature. Crafted traditionally with rich mascarpone, espresso-soaked savoiardi biscuits, and a dusting of premium cocoa. It’s so popular we even offer large versions for takeaway!

• Tortino al Cioccolato Caldo: A decadent, molten chocolate lava cake beautifully balanced with a refreshing, house-made coconut sorbet and marinated Amarena cherries.

• Torta Caprese Bianca: A wonderfully textured, flourless almond and lemon cake paired with smooth mascarpone and white chocolate—completely gluten-free.

AM: What should we know about the Pranzo Italiano Weekend Brunch?

FG: Weekends are made for indulgence. Our Pranzo Italiano Weekend Brunch is the ultimate Italian feast, served every Saturday, Sunday, and Public Holiday. The experience includes a generous free-flow of red, white, and sparkling wines, with an optional upgrade to premium Champagne. Your journey begins at our antipasti counter with authentic Italian delicacies and our signature homemade Porchetta roast. From there, choose from an elegant array of starters—including a luxurious seafood platter or sautéed mussels— before selecting a standout main course, such as our Prime U.S. Ribeye or Mediterranean Sea Bream. To conclude, wrap up your afternoon with a spectacular tableside dessert trolley featuring our iconic Tiramisù, Cannoli, Gelato, and more.

AM: What are 3 cocktails that you suggest that we should enjoy when coming in for a meal?

FG: Our bar programme is designed to perfectly bridge the gap between contemporary mixology and classic Italian aperitivo culture. Try these three signatures when you visit:

• HK Negroni: A sophisticated, locally inspired twist on the ultimate Italian classic. Bold, balanced, and beautifully bittersweet, enhanced by our chenpi-infused gin, it sets the perfect tone for an evening at Lucciola.

• Crodino Spritz: A brilliant, non-alcoholic option using the historic Italian aperitif, packed with complex herbal notes and finished with a crisp, refreshing effervescence.

• The Hari 75: Elegant, bright, and refreshing. This is our signature twist on a timeless classic, bringing together our bespoke The Hari Gin and a celebratory sparkle of Champagne—the perfect pairing for our dessert programme.

AM: Are there any upcoming events coming up at Lucciola that we should know about?

FG: We are constantly crafting new concepts and experiences to delight our guests, always delivering the exceptional quality, consistency, and premium environment you expect from us. Follow us on social media to stay tuned and be the first to discover what’s next.

IG @lucciola.hk

PHOTOGRAPHY CREDITS | Lucciola

Read the JUN ISSUE #126 of Athleisure Mag and see THE ART OF THE SNACK | Lucciola in mag.

ATHLEISURE LIST | JIN BROTH

We had the pleasure of attending Jin Broth’s Pop-Up at Baro as well as trying out their meal kit! Jin Broth is a Korean broth focused brand that officially opened in April 2026.

The concept began from the idea of changing the perception that healthy food is either not delicious, or something that has to be eaten separately as an extra health routine. They wanted to show that a natural everyday meal can be delicious while also supporting health through protein and collagen-rich food.

Korean foods such as Seolleongtang, Gomtang, and Dak Gomtang are made by extracting ingredients over a long period of time. They slowly draw flavor from bones, meat, and vegetables, while removing impurities and creating a broth that is deep, but easy to digest.

Jin Broth’s Manhattan pop-up began in May 2026 at Baro which is in K-town. This pop-up was not simply an event to sell food. It was a brand showcase to show how Jin Broth looks at broth, and how Korean broth can be expressed in many different ways. The pop-up will conclude in July, but the subscription plan will be available for order.

The Jin Broth pop-up menu is structured in two main parts. The first part of the pop-up, uses broth as an ingredient to create different flavors and textures. Broth is transformed into forms such as foam, gel, consommé, and cream sauce, allowing guests to experience broth not simply as soup, but as an important ingredient in cooking.

The first part includes an Amuse using clear beef broth, Beef Tartare topped with chicken bone broth gel, Chicken Summer Roll served with clear chicken consommé, and Dumpling Lasagna made with beef bone broth cream sauce.

The second part is closer to the foundation of Jin Broth. In this part, instead of using broth only as an ingredient, they serve broth itself as a complete meal. They serve Suyuk made with tenderly cooked boneless short rib, shank, brisket, and beef tendon. The final course is Sagol Seolleongtang, simmered for more than 12 hours, served as a Korean meal set with rice and banchan.

After the meal, guests receive a sample of Jin Broth’s signature broth, so they can taste the broth they experienced at the pop-up again at home. For those looking to enjoy their subscription products, you can visit their website to select the package or plan where customers can order only broth, as well as meal kit plans that include broth, protein, kimchi, and sauces. They offer Jin Red (Starter Plan), Jin White (Broth Lover), Jin Black (Meal Kit Plan), and Jin Gold (Full Experience).

JIN BROTH

25-22 Astoria Blvd

Astoria, NY 11102

JIN BROTH POP-UP @ Baro

23 W 31st St

NY, NY 10001

jinbroth.com

@jinbroth.nyc

PHOTOS COURTESY | Jin Broth

Read the JUN ISSUE #126 of Athleisure Mag and see ATHLEISURE LIST | Jin Broth in mag.

BINGELY BOOKS

COOKING THE BORDERLANDS: SPICE AND SMOKE BETWEEN MEXICO AND THE STATES

Clarkson Potter

Claudette Zepeda

In Cooking The Borderlands: Spice and Smoke Between Mexico and the States, Chef Claudette Zepeda S15 Top Chef contestant and Iron Chef Mexico Finalist, tells the culinary stories of those that live in the vibrant communities along the border in Mexico and in the US. This cookbook has more than 100 flavorful dishes. We’re looking forward to making Las Calandrias Caballitos (Chicken Sopes), Arroz Poblano (Poblano Pepper Creamy Rice), and Camarones al Ajillo (Baja Style Garlic Shrimp).

THE LAYERED HOME: AN INTERIOR DESIGN BOOK: INSPIRATION FOR CRAFTING COZY, COLLECTED ROOMS

Clarkson Potter

Benjamin Reynaert

We love a proper coffeetable book and The Layered Home: An Interior Design Book: Inspiration For Crafting Cozy, Collected Rooms is one that we know we will flip through frequently! We’ve been following Benjamin Reynaert as we have been fans of his IG as well as the fact that is a Market Director at Elle Decor.

This book will give you the tools and inspiration that you’ll need to transform your spaces in vibrant and cozy ways. His formula involves layers + personalization = absolute spatial magic. By integrating more patterns and colors as well as adding in preloved pieces, your home will be the canvas for your treasured objects.

To get into this aesthetic, Benjamin shares images of homes around the world that include his formula with their patterns, colors, textures, art, furniture and objects. With over 2oo images, this will begin to build the blueprint of how you can bring this into your space.

GUT CHECK: UNLEASH THE POWER OF YOUR MICROBIOME TO REVERSE DISEASE & TRANSFORM YOUR HEALTH

Harper Wave

Steven R. Gundry MD

We have previously included Gundry MD products within our roundups at Athleisure Mag from their olive oils as well as gut healthy olives. Steven R. Gundry MD is known for his Plant Paradox series and as we are always interested in exploring gut health, we have started Gut Check: Unleash the Power of Your Microbiome to Reverse Disease and Transform Your Health.

This book explores the gut biome and serves as a guide to how it controls us. He delves into the complex and intelligent ecosystem and how we can heal and protect it to prevent issues that we may be dealing with.

This shares research as well as a detailed eating plan with food lists and recipes that will heal and balance our microbiome!

Read the JUN ISSUE #126 of Athleisure Mag and see BINGELY BOOKS in mag.

#TRIBEGOALS

Read the JUN ISSUE #126 of Athleisure Mag and see #TRIBEGOALS in mag.

RUM TIME WITH BIG PAPI

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.

BORN IN A CROSSFIRE HURRICANE | THE ROLLING STONES

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.

IG @crossfirerum

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.