STORIES FROM THE DELTA | NICCO ANNAN + SHOSHANA GUY

Readers of Athleisure Mag know that we enjoy watching STARZ’s P-Valley. In fact, we even interviewed members of the cast for our MAY ISSUE #77 for the last season of this series. This series focuses on Chucalisa and the chosen family of those that work at The Pynk. In this series, we get to know about this strip club, those who work there, and the events that take place in the community that affect those that work there. We love that we get to see a lot about these multi-dimensional characters in terms of their hopes, dreams, how they support one another and beyond!

Although we’re all waiting for the upcoming season of P-Valley, today we get to watch Down in the Valley that lets us know more about the cities that represent Chucalisa as well as the stories that come from there as well as how elements of those lives directly tie into the show. In this companion series with 6 episodes hosted by and is Executive Produced by Nicco Annan (Shameless, Snowfall, Claws) who plays Uncle Clifford in the show and Executive Produced by Shoshana Guy (Rock Center with Brian Williams, High on the Hog: How African American Cuisine Transformed America, The 1619 Project), we get to hear their stories and learn more about what we have all come to love about this series!

We had the chance to sit down with them to talk about the Mothership show, how this series came about, why it was created, and what we can expect from it!

ATHLEISURE MAG: Before we delve into Down in the Valley, what attracted you to P-Valley and why did you want to be in this incredible show which I have loved watching over the seasons?

NICCO ANNAN: Well thank you, what attracted me to this show, P-Valley, I am going to say is the fact that it was created by such an auteur as Katori Hall (The Mountaintop, Hurt Village, Tina - The Tina Turner Musical). She is really a person who I love her work in the theater and I was reading her work before I was actually even auditioning for anything like that. I also love that it was something that was a true reflection of where I came from and all different types of our culture. It wasn’t just limited to a narrow viewpoint of how I saw myself and my community.

AM: In watching the show, I love the complexities, the characters, the topics that are talked about, and the city almost becomes a character in and of itself. Although I know that the city portrayed in the series is fictionalized, it seems more like a composite of a number of cities in the South. How did Down in the Valley come about as I feel that it allows the city as a character to step forward a little bit.

NA: Yes, part of Down in the Valley, we wanted to be able to go to different cities, You're absolutely right! Chucalisa, Mississippi is a fictitious city, but it is a real Native American burial ground. In the world of P-Valley, all of this is behind us and we are really an amalgamation of the South and it would be almost like if Jackson, Mississippi and Memphis had a baby! You know with a Mama in Tunica. Haha – that’s Chucalisa.

One of the things you know that Shoshana and I talked about in creating this show, Down in the Valley, we really wanted to go to different parts of the South that were in The Delta – that Bible Belt space to see what it was really like. It was about the real people and the real places!

AM: So how did both of you become attached the show. Shoshana, I have also been a fan of your work as a journalist and a producer. As a Telecom major in college, I have been enthralled by your work. How did both of you come to this project?

SHOSHANA GUY: I had worked sort of adjacent to Starz on the 1619 Project and so I had a relationship with them there and you know, I am always looking for new folks to collaborate with so it was really exciting for the idea of - I mean, I love the Mothership Show as we call it. So it was a really exciting idea for me to be collaborating with Nicco and Katori and of course, a new production company Zero Point Zero (Nomad with Carlton McCoy, United Shades of America w Kamau Bell, Somebody Feed Phil) which it was produced out of. So once I sort of had that initial relationship, the idea of collaborating with a new group of people was very appealing to me so when I got the call, I said yes, that sounds interesting to me.

AM: And Nicco?

NA: What’s the question?

AM: We love you in the Flagship show but what drew you to come in as the host and the Executive Producer in this show? What were the stories that you wanted to tell as you mentioned earlier about focusing on the different cities and the people within it. I came across a quote that, “even though The Valley is a concept, and a state of mind, it actually reflects various areas.” As someone who is from the Midwest originally and has lived in NY for over 2 decades, I love learning about other communities.

NA: You know, when I created this show, I had the idea for this show back during S1 of P-Valley! So it was something that was always in my mind and it was about the right time. The industry has been going through a lot of restructuring, the big strike, there was this thing called COVID that the entire world experienced. So it just felt like, now is the time that we can have some space to do it. I had a little time off from the Flagship show, so when I brought it to the network, my ideas and I got that all pitched out and partnered up here with Shoshana, we really went in and found a team of people, a team of diverse people, Black women, queer people, people that were connected and had passion for the South to be able to come together and to tell this story and always having Katori in the mix!

It's so funny because my brain really just went for half a second to the script and the world of Chucalisa and I had to say, wait!

SG: Haha you were going to recite some lines for us?

NA: Right! I was going to go into a whole other place!

SG: Yeah! He’s an amazing multi-tasker!

AM: Right haha!

NA: It was just a natural, I mean honestly, it was a natural process and it was a labor of intense love, it has been one of severe dedication, you know to make during this past year. And it’s something that we wanted to do where it wasn’t about a replacement of P-Valley, it is about an expansion and creating something more. I really felt like it was an opportunity because I meet fans and other members of the Pynk Posse and there is an intense love! We can be quite intense and so I wanted to make sure that I could do something that is reflective of who I am meeting and who I am encountering, and I think that sometimes in life, you can forget the beauty and the strength that we can come from. So, I wanted to make something that was full of love, full of intention, and low on trauma.

SG: Yeah, I have to add to that to say that one of the fun things about being in the field is watching people’s reactions to Nicco was that they already felt so connected to him because of this character that he plays in the show. It was such an interesting and enjoyable piece of the operation to be moving around in space and to see how it all came together!

Remember when we went to the tailgating event?

NA: Yes!

SG: This older woman came up to me and asked me could he come over for just a second? So I looked over to where Nicco was and I said (waving her arms over), come on over here! She said to the group, “he’s coming home!”

NA: Yesss!

SG: I always remember that moment because it really felt symbolic of the way that people feel about the Mothership Show and also for us to be able to bring that feeling of home onto the screen.

AM: In preparation for this interview, I watched the entire season as I wanted to have a great backdrop for this series and to juxtapose that with the Mothership show.

I love that there are aspects of Anthony Bourdain: No Reservations. As you have this travel component in many respects and you also have this journalistic and getting into sociopolitical issues that are taking place and doing this without having the trauma aspect involved. That is such a complicated, nuanced, and beautiful mix to be able to put that together in a half hour show that is not coming off preachy, but is talking about issues that are also a crossover into what is being discussed and shown in the Mothership!

SG: Girl, who are you telling?

AM: I mean, in your mind it’s like “boop, boop, boop” triangulating all of this!

NA: Hahaha!

AM: I mean, I’m impressed by it and seeing how it is laid out and the depths of its connective tissue – it’s amazing.

NA: Oh thank you!

SG: Yes, thank you so much! It’s wonderful that you see the notes of No Reservations in there because we obviously produced it out of that kind of legendary production company, so it’s always going to have that sort of feel and flavor of that underneath it. You know, I'm a trained journalist, I have a degree from Columbia University. I worked at NBC News for many many years. So everything that I approach, has that kind of journalist feel underneath it. I’m always interested in how stories and narratives collide with real issues that are going on. We know that as Black people, it’s always a lot of things that we are working on, building on, celebrating, but also processing as a people. So our goal was to make sure that that came through. A nice balance of the fun and also the real things that we go through.

NA: To also add in, all of the creativity with the dance, and the dance elements that are in the storytelling, it’s connected. Things are elevated and there are moments of hyperreality so to speak. Like you experience that in the Mothership Show, we experience it in real life. It was just a way to capture that on screen and really tell these complex stories of real people who have real lives that are intertwined and showing you that it is really laced into the stories of P-Valley in this fictional world and here is the real world that is showing you those real things. Elements like how Hoodoo is ensconced in the community and it’s not something that the character Diamond (Tyler Lepley) just came up with out of thin air, you know what I mean? Some things like the superstition that we all have of “don’t sweep my feet,” like my grandmother would say that. Or throwing salt over their shoulder you know what I mean? Little things like that that you don’t necessarily know the root of, but you’re able to go in here and see where it all derives from in a fun, sexy, and entertaining way.

While we wait for the next season of P-Valley, watch Down in the Valley on STARZ and/or stream it on the STARZ app.

IG @alldaynicco

@pvalleystarz

@shoshanaguy

PHOTOS COURTESY | Down in the Valley/Starz

Read the JUL ISSUE #104 of Athleisure Mag and see STORIES FROM THE DELTA | Nico annan + Shoshana Guy

ATHLEISURE LIST | HIRAYA

We head to DC to Hiraya with Chef/Owner Paolo Dungca which opened in September 2023 in the city's H Street neighborhood. When dining here, you'll enjoy Filipino cuisine which is described as a balance between salty, sweet, and sour. It is a true melting pot of all cuisines because of their history and experiences.

You'll feel at home as they have two unique experiences in the same building. The downstairs café is an all-day brunch affair, where you can come in and enjoy coffee, Filipino breakfast staples, and french pastries with Asian twists. You can hang out all day, work from home during the week, or come and enjoy weekend brunch. Upstairs, there is an upscale tasting room. They offer an 8-course tasting menu at the chef's counter and a la carte dining options in the dining room - a progressive, Filipono fare. They also have Filipino-inspired cocktails and wine pairings available to accompany each meal.

It was important for Chef Paolo to have a casual spot in the day where you can come in 3-4 times a week! Upstairs, he wanted to have something where you can come in and celebrate your special occasions.

When you're downstairs he suggests the MAKULAY LATTE, or RAINBOW LATTE, featuring the flavors of yellow birthday cake. He also recommends their SILOG BREAKFAST BOWLS (TAPSILOG, TOCILOG, or LONGSILOG). These are very nostalgic from his childhood growing up in the Philippines. Lastly, enjoy one of their unique pastries. They take staple French-American pastries and add their own unique twist to them, for example, their Black Truffle Ensaymada.

The chef’s tasting menu is a fun way for to introduce diners into this heritage. They start off with Filipino dessert staples that are turned into savory courses, and as the menu progresses, it incorporates classic dishes that are reinterpreted in a modern way. They want to challenge the guests' perception on what Filipino food can be. Filipino food is often eaten with rice, but throughout this menu progression no rice is being served with the menu to offer a more unique experience and insight into the culture’s cuisine.

Enjoy Sunset Hour which runs from 3pm-6pm daily at the café.

In the restaurant, 3 dishes on the a la carte menu they suggest includes: the Cassava Cake with Crab fat, Lardo and Ikura, the Pato Tim which is Roasted Duck with Five Spice, Carmelized Plums and Star Anise and the Palabok with Octopus, Pasta Chitarra, and Quail Egg.

In August, they will participate in the RAMW Restaurant Week starting August 12th - 18th. They have also partnered with Resy for their 10 year anniversary starting August 19th - 23rd.

HIRAYA

1250 H Street NE

Washington, DC 20002

hirayadc.com

IG @hirayadc

PHOTO CREDIT | Lair Collective

Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST | Hiraya in mag.

ATHLEISURE LIST | JW MARRIOTT LAS VEGAS RESORT & SPA

We enjoy traveling for a number of reasons and sometimes it's great to get a bit of R&R in general. We suggest making our way to JW Marriott Las Vegas Resort & Spa and Rampart Casino. Booking a series of days or a weekend is the perfect way for a proper reset.

The property sits on 54 acres in Summerlin where it hosts gaming, dining, luxury accomodations and of course a spa and pool.

Their Spa Aquae is known for their holistic wellness that focuses on the mind, body, and spirit. They offer a membership program that includes their state-of-the-art fitness center, co-ed Hydra Lounge, and complimentary amenities for this package at $169/month where you have preferred pricing for spa treatments, retail discounts, welcome gift, and more.

If you are local to the area, you recieve a 30% discount on a full roster of spa services Mon - Thurs and on Fri - Sun, you can get 20% off.

We love a spa day and it's even better when we take a dip in the pool as well. Starting in July, the pool will be open from 10am - 7pm daily. For hotel guests, the pool is complimentary and for those who are not staying at the hotel, you can also enjoy it for a nominal fee. Enjoy your time at the pool with comfortbale lounge chairs, towels and poolside dining at Waterside Café from 10am to 6pm. With an offering of casual fair available as you lounge throughout your day, it's the perfect pairing.

To take your pool experience to the next level, they have standard and grand cabanas for guests throughout this season. A standard cabana includes a television, mini refrigerator with water, plush seating and designated cocktail server. Each cabana offers space for a maximum of six guests. A grand cabana is also available and includes double the amenities as a standard cabana for a maximum of twelve guests. Outside food and beverage is not permitted.

To find out about special events taking place at the spa and pool or other areas of the hotel, make sure that you check out their social channels to see about what is taking place during your stay.

JW MARRIOTT LAS VEGAS RESORT & SPA

221 N Rampart Blvd

Las Vegas, NV 89145

marriott.com

IG @jwmarriottlv

PHOTO CREDITS | JW Marriott Las Vegas Resort & Spa

Read the JUN ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | JW Marriott Last Vegas Resort & Spa in mag.

LIFE'S PASSION | CURTISS COOK

When you're watching a film or a series, the goal is to be transported and to enjoy an immersive experience that either allows for escapism, conversations with others, or to be introspective. That process can come in many forms whether it's the script, the setting, subject, and in many cases the actor.

There are a number of actors that you know when they are attached to what you're about to watch, your expectations are high that they are going to drive the story. When you have an actor who has played a number of characters in shows and films that you admire, you're always excited to get the chance to know more about them, their process, and how they connect to their work. This month's cover of Athleisure Mag is Curtiss Cook (Mayans FC, Shutter Island, West Side Story) who has played Otis "Douda" Perry in The Chi which you can stream the current Season 6B on Paramount+ with Showtime and On Demand and you can also watch it on Showtime each Sunday.

We wanted to know more about the power of storytelling through the characters that he plays and how that is achieved; what he loves about storytelling, the committment he has to his craft; the success of his role in The Chi; the importance of mental health; and upcoming projects that we can continue to keep an eye out for. In addition, we took advantage of a summer day by heading to Selina Chelsea Hotel for our photoshoot that took place at Creatures at Selina Rooftop and Music For A While listening lounge!

ATHLEISURE MAG: The last time we talked, you were our cover for our DEC ISSUE #72 back in 2021.

CURTISS COOK: Oh wow, Dec ‘21!

AM: We were talking about Season 4 of The Chi, and you guys knew you were already renewed for Season 5, and we were talking about The Devil You Know although you couldn’t tell us about the title at that time or really what it was. But you shared that you were working with Charles Murray (Sons of Anarchy, The Devil You Know, Outer Range), which interestingly enough, he is in this month’s issue!

CC: Are you serious? Oh, I love him!

AM: Yes, we interviewed him for Outer Range.

CC: Outer Range?

AM: Yes it’s a neo-western with Josh Brolin (No Country for Old Men, Avengers franchise, Dune franchise) on Prime Video. Charles is the Executive Producer and Showrunner of the 2nd season as he took over from the creator for this series. Which is a great show by the way!

CC: Josh Brolin you said?

AM: Yes!

CC: Oh c’mon, you know that’s good!

AM: Oh it’s a great show!

So now, we can go back and talk about The Devil You Know, which we loved!

We thought it was awesome to see the dynamic and the storyline.

CC: It was good right?

AM: Oh, I mean the cast! What was it that you loved about being in that show?

CC: First of all, when I was offered it, the first thing that popped into my mind was that I was trying to remember a movie or television show that dealt with brothers, Black brothers and in a complicated way right? Not just as caricatures of the culture, you know what I mean? They had a mother and a father, so they grew up with both of their parents, you know what I mean? It wasn't a broken home. Now what happens in the movie – we have to sell a movie. But still, the love in which they still cared for each other was amazing, the writing for that script was so on point. But then like you said, when you get a group of cast members like that, it’s like, “wow, that could literally be a TV series!”

AM: That’s what I thought when I watched it.

CC: I mean, if the end didn’t happen and we didn’t prolong certain things, but those brothers being that way and being invited to that party. Because a lot of times, Curtiss doesn’t get invited to those parties. I don’t know why that is. He normally gets invited to the other party. Where he is the only one that is there. When I say that, I mean that he is the only Black face there. He is the only Black person that is there. Which it is what it is. I’m not complaining.

AM: I have been in those doors and know it well!

CC: Yeah, it’s like, why aren’t y’all coming?

AM: Hello again my friend, it’s just me!

CC: It’s just me.

AM: Carrying the torch for everybody and sometimes nobody.

CC: Everyone and sometimes no one. They’re just different right? Sitting with Scorsese (Taxi Driver, Goodfellas, Killers of the Flower Moon) is just different then sitting with Charles Murray. It’s not better or worse, it’s just different. So that was immediately what it was. It was about this brotherhood, this family unit and how close knit they were and than when Charles said that it was loosely based on his family, and his brothers and it was like, oh wow, this is an opportunity to represent and to get a peek into our culture in a different way.

I’m pausing because I’m trying to think of different films that dabbled in that area and -

AM: It’s hard to think of one.

CC: I can see friends that you think of them as brothers because they’re so close and they grew up together, but literally being brothers from the same mother and father.

AM: The 5 Heartbeats gave that vibe, but they were not brothers.

CC: Oh I love that movie!

AM: [Sings] Nights like this, I wish raindrops would fall -

CC: Oh man, I love it.

AM: Haha no you’re right. It did feel different and I hadn’t really seen that dynamic and certainly not with 4 brothers.

CC: So it was special and I appreciate being brought to the party. I wish that it did better at the box office, but I find people that stop me and say, “oh my God, I really loved that movie,” and it touches you because it could just as easily be overlooked and forgotten about. Same way about Roxanne Roxanne, people pop up and say, “ oh man, you get on my nerves – you took that woman!” It’s like ok!

AM: I have to say that I liked your character Marcus Edison in The Bold Type. I was a huge fan of that show.

CC: Ok!

AM: It was nice to see you in a different way in that series.

CC: Right, right, right!

AM: Mayans FC, we enjoyed you in that!

We were huge Sons of Anarchy fan so when the spinoff came out, we were ready for Mayans!

What do you love about storytelling?

CC: The exploration of self because a lot of times, I have gone through – well, I am the oldest of 5. My next sibling down from me is 3 years younger then me and it’s a girl. So although Renee and I are close, we weren’t hanging out you know what I mean, that’s my sister. So, a lot of times I found myself by myself so I read a lot. I had a really close friend that I had known since kindergarten, but I read a lot, I watched a lot of TV, and I was absorbing a lot of stories and I lived through things that I saw. I remember growing up saying, “I wonder what I would have done if that was me?” Like incidents that happened in the neighborhood and what not and then in television and movies too – it was always, I wonder what I would have done. So absorbing that, you go to school, and then college and all of that – you get fed more stuff. You get the opportunity to express all of the inner sides of yourself that just stay dormant because there is no way to express that. But then all of a sudden, you come across this character that seems so far from who you are where you say, “you know what? I remember when I was 17 and I was thinking about what if I was the FBI Chief or that I was in charge of the police and this is an opportunity to bring out that 17 year old idea along with all of the new information that I have and bring it together."

So I enjoy that part of exploration to bring along the storytelling and being able to purge certain aspects of myself and I also like the finding of stuff. Sometimes a play or a movie or a television show takes me to a part of the country or a part of the world that I have never been to before. And just by that, you’re exploring and seeing things that you never have before! The Interpreter, we shot in Mozambique and I had never been to the Mother Land and when I tell you Kimmie, that it was eye opening. It was eye opening and I will tell you a quick story about this, but it was a long time ago, but I will never forget this.

I don’t know if you remember The Interpreter, but there is a scene where these young boys come to basically, assassinate my character and another character by someone else. But these young men who did the scene were locals. They were for a lack of a better word, very impoverished – they were poor. So, the costumer, the cast, decided to give them a gift and got them these bikes. They were getting paid for the movie, but just to say thank you, they received these bikes. Dare I say, the next day on set, they came back walking in and everyone was like, why are they walking? We were told that their bikes were stolen, they were taken, they’re gone. We were shocked and then an older gentleman said, “we can’t give gifts like this because it’s taken immediately.” And not even from other children, it’s from grown people coming to take these things.

That was a shock to me and then although the people were poor, it’s not like they were like, “oh help me, help me” they were living and full of life! It was just like, we don’t have these material things, but we know where to eat, we know where to congregate, we know where to worship, and it was life! It was so life affirming to me because sometimes, we can get so caught up in to the stuff and that makes us feel like whatever and you forget that all we need is this, we’re just sitting here talking, having a good time, taking some pictures, and that is what life is about.

AM: I always say that home is where I have a seat at the table. So it doesn’t even have to be in my house. If I feel that we connect and there is a vibe, that is a home. Because everything else it can be up and down.

CC: I agree with that 100%. So that is also what storytelling gives me. It’s an opportunity to meet and see people and have myself to be reminded of certain things like that or to be told certain things like that. When you see something concretely like that in your face, you’re like, “ok I need to make a shift.” So those are some of the things about storytelling that I love, why I love it so much, and sometimes the factor of not knowing how to do it!

Right now, I’m about to fly out to LA for this piece. I haven’t sung in a long time. So honestly, I’m scared, I’m a little like, “boy, you ain’t sung and you’re going where with big people on the stage?” It’s going to be some people there! So it’s not like it’s just us right here where I could just sing for you and y’all are like, go head!” So I’m like, ok Curtiss, I’m thinking in the car driving here and I’m trying to sing a little bit and I’m like, “bro, I don’t know what you’re going to do.”

AM: You have to start stomping that foot -

CC: And get the crowd singing with you! But part of me is like, that’s why you do it, you know what I mean?

AM: Yeah!

CC: You thought that at one point, growing up, that I would be a singer. That’s all I did, that’s all I was being praised for – so it’s there, but let’s see how much of it has morphed into this 57 year old dude now who hasn’t done it in 3-5 years on the stage or whatever. So I enjoy that factor too because it keeps you alive.

AM: If you don’t have that fire, it’s not going to work. You almost have to have that, did I do too much Icarus – ooo not quite.

CC: Haha not quite!

AM: Haha I mean it was close, no one else caught it, but it was giving Icarus for a moment!

CC: I totally agree!

AM: One of the things that I like is that every time I see you in different roles, if your character is like this in The Bold Type, it’s like this when it’s Douda, it’s completely different. Even down to the mannerisms, cadences, they are very separate from each other. That’s more than just getting into a character and doing the words. How do you approach your characters to give them do you approach your characters to give them this seamless and different feel that only your outer skin is the unifying link between them. Because everything else even the walk where it’s like a Denzel Washington (Fallen, Training Day, American Gangster) effect where he can completely be something else.

CC: Wow Kimmie, thank you for saying that. I mean, it makes me feel really good that somebody is even saying that I do that!

AM: I’m very detailed when I’m watching things as there a lot of great actors that do things and it’s like, that’s Joe and he’s doing Joe with the pink hat versus Joe with the orange. But you’re shapeshifting and everything falls away. I’m sitting with you now and it’s one person and I know if I was on set with you and you were about to do a scene as Douda, everything about the vibe and what you’re doing is going to be so different and it’s not the same person. Of course if it’s The Bold Type and I was there, you know that character is not going to do anything to anybody.

CC: For a long time and still to this day, I have always considered myself a character actor. It wasn’t until ’96 or ’97 where a manager who turned into my agent, he told me, “you’re not a character actor, you’re a leading man.” I know he was saying that to say poo poo to character actors, we’re going to focus and go here. But at the time, I was still finding my way in the business right and I was trying to figure out how I was going to move forward and how the industry was going to accept me and how I would find that. So any type of guidance you get from people that is in the business and you feel like, oh, maybe this is what I should be doing right?

So, I tried to take on that moniker of a leading man whatever that was and I started to do that. But, I found myself that whenever a project would come, it wouldn’t be like you said, let me be just Curtiss and let’s bring this thing forward so that everybody can be like, he’s doing this thing now, I had to find out where this person is from, subsequently, a lot of parts bring me to new information. So it’s like, “oh, they’re from Colorado, I’ve never been to Colorado, what’s in Colorado?” So, now I’m reading about Colorado and then I’m finding some obscure history in Colorado where something happened to Black folks, “oh, you know what would really be cool? If this was part of his ancestors and this is what happened to them.” So now I’m going to videos and this was before where things weren’t so easy to just pick up your phone. You had to go to the library and type things in and wherever else to try to find old clips of whatever so you could find out how they sat, how they talked, and whether it was slow or whether it was longer and how much of that can I add without it being a thing and so, that becomes part of the joy. That becomes part of the, “I’ve done this before, I’ve done this already.” Not so much as I don’t want to be seen as the blah, blah, blah, or for me, how do I live in this piece and what makes me have to work?

It's just like the thing that I’m about to do, start listening to music again, start practicing again. All of these things are like if I’m not challenging myself to a place where the goal is something that I have achieved or almost achieved, like the analogy that you just used -

AM: Icarus!

CC: If I don’t have that feeling, quickly I get bored, quickly I’m not serving the project, quickly I’ll not assist my other cast members and creators, because my energy will I’ll just kind of be there and I’m not having fun. So as I’m finding these things about certain things and I’m trying to bring it from the feet all the way to the tippy top of the head, like you said, I’ll miss the mark, I’ll be general, and I know what I’m going for. But then there will be that one moment where it’s like, boom! I did it! Like you said, nobody else might have known that I you said, nobody else might have known that I did it, but Kimmie might!

AM: I’ll know!

CC: Everyone else will be like, “ok, let’s move on.” But I can sit there knowing that I did that, I couldn’t do that 3 mins ago or weeks ago, but now I can! They’re like, “ok Curtiss! Good now move onto the next thing.” The fact that you’re even acknowledging that and saying that, it means a lot. I think that a lot of that comes from stage right?

AM: Right!

CC: Because we’re given the opportunity to play things that are out of our vessels out of our capacity. Especially as you’re younger, you’re playing my age people. I remember thinking that once I got to the city that I am going to play everything! And it’s like, no not in television/film – at 23. There used to be a breakdown from 23-50 and really they wanted someone in their 40s and I was 27 years old and I thought that I could do this! It’s like, sit down and I was like, “no, no I know how to do this!” And you just don’t know right? You don’t know what you don’t know.

AM: Age is seasoning.

CC: Oh my God! Sometimes through osmosis and sometimes through the wacks of being knocked down and you realize, that that was a good lesson, I guess. It’s going to be useful for something.

AM: It’s something at some point.

CC: Something at some point.

AM: We’re in Season 6B right now of The Chi.

We just saw last week’s episode over the weekend. Do you watch episodes as they come out?

CC: So the 6th season was broken up into two sections. One of the blessings that I had and it was not on purpose, was the strike because the strike allowed me to see the first half before we started the filming the 2nd half. So it gave me a new perspective on this character, for the season and how it was being told. I watched all of those, but I have not watched any of the 6B yet. I know what happens, but I don’t know what they edited, how it is cut together, I did some ADR (Editor’s Note: Audio Dialogue Replacement is the process of recording dialogue in a studio after filming to replace the initially recorded lines on set) for a portion of the scenes so I know those scenes in mind. How it comes together, I do not know. Other stuff, I wait. I may not watch it immediately I wait. I have not seen any of the House of Cards!

AM: Oh I loved your character in that!

CC: Everyone says that it’s so good! My wife watches everything! My wife watched ev-er-y-thing! She’ll watch and say, “yeah, you may not want to watch this one.”

AM: Haha! I loved House of Cards.

CC: But to your question, I have not watched the episodes in 6B.

AM: Well, what’s interesting is, because you have not watched this episode, and we watched it with baited breath, obviously it is Douda’s season. Everything is coming to a head, everyone is figuring out and in this episode you can see all the lives that he has integrated with and how it’s not real ly working out for people and you’re not in this episode per se, but only for a small 5 second period of a throwback from 6A. Just your character’s presence of walking down the aisle at the funeral of Papa (Shamon Brown Jr), as a viewer, you’re like, there he is! Then if you’re watching on Showtime, they have The Chi Tea with actors from the episode, and right after they did a segment on The Villains with you about Douda. It was about 7 or 8 minutes.

CC: I’m talking too?

AM: Yup, you’re talking too! So we have you sitting in the chair talking about the character and then other members of the cast talking about the character, and it’s just this beautiful juxtaposition of you talking about your character while other people are talking about it. What does it mean to you to be on this show? When we talked last time we were in Season 4 and you were hoping your character would still be around. You’re still around, hunted and wanted!

CC: It means a lot of different things. The Chi owes me nothing. It owes Curtiss as the man nothing and it owes Curtiss as the actor nothing. The Chi gave me my first series regular role where it wasn’t like I just popped into the scene out of nowhere. I had been beating the ground for years, hoping and praying and getting close and having pilots picked up and then not go anywhere. Here comes this other show and I get this opportunity. Dare I say that the 6B season that I was in and able to do, I was given the opportunity to really ask, pseudo demand, an input in who and what this guy does and how he does it.

AM: Nice.

CC: Under the guise of here is the script, right? You know what I mean, I wasn’t changing things saying no – no – no.

AM: Haha he’s not doing this anymore, he’s Olympus now!

CC: Haha right! It wasn’t that, it was more like, ok I need help trying to understand this is what y’all are saying and if it is this, I need this infused in there to help. Please let me do this and it wasn’t like, “ok sure” because of the hierarchy of things, dare I say that on the day and again, I don’t know what has been aired, but on the day, my contribution was heard and allowed to be executed with the caveat of let’s also do this other thing.

AM: For pickups just in case.

CC: I respect that! They’re not in charge, there are other people that are involved as well. So your question was The Chi, I would be disingenuous to say that the show that I joined is not the show that I am leaving. But I also understand that there aren’t many shows that stay the same from when they first started either.

There’s this phrase in the business called “jumping the shark” and I think it came from Happy Days when The Fonz (Henry Winkler) has these skis and it jumped over the shark (Editor’s Note: The phrase was coined in 1985 by radio personality Jon Hein in response to a 1977 episode from the 5th season of Happy Days when Fonzie jumps over a live shark while on water-skis) and it was like, what the hell is this? I understand the nature of the beast and that certain things happen blah, blah, blah. The way that the story is going and leading, I am happy for how it develops. I’m very grateful and very happy on where it develops.

AM: What do you want viewers to know about Douda because it’s not that he’s a one sided character. We’ve seen him as a Mayoral candidate that won, we saw him as an owner of the pizzeria, and yes, he also does all of these other things as well. He tried to find love and we see he's very multidimensional that can’t be written off as just one thing. How do you want viewers to be able to look at him?

CC: I would love for him to be able to say, “you know what, I wouldn’t have done that, but I kind of understand why he went there, but maybe I wouldn’t have done it that way. But I get it.” I would hate for it to just be some stuff that just makes no sense. I always argue for – I don’t mind him being a villain. I don’t mind him being downright evil, disgusting, whatever, but with a cause!

AM: Right.

CC: A purpose. The thing that I love about him thus far is, that even when he asked Emmett (Jacob Latimore) to get in the business and he let him know that he wanted to get in business with him. Emmett maybe didn’t have a choice, but to say yes, but he did ask! He didn’t say, “I’m going to get into business with you, goodbye.” He did ask and Emmett decided to do it. But even in that time, he gave Emmett everything he said he was going to give Emmett. So when Emmett decides that he no longer wants to be with him anymore, it’s kind of like in Douda’s world, but why? It’s not like he gave all of this stuff and then he’s coming in there and he’s taking your wife too, and I’m going to come in here and sleep in your bed, and burn your house down and put you in a shackle and I’m going to give you $5 while I take it. It wasn’t that at all! He did the business.

AM: It’s a balance sheet.

CC: It’s a balance sheet and you’re getting paid on top of it too! You’re not being asked to go out there and shoot these kids? You’re not being asked to do nothing out of sort, it’s just do what you have been doing and you will be paid. Dare I say that anything he asks of anybody, be it Tracy (Tai Davis), be it Roselyn (Kandi Burruss), be it whoever, he’s like, my word is my bond. If he is going to do it, he is going to do it. That’s what I love about it. He’s not a villain for villain’s sake, it’s not messing up stuff and whatever.

AM: It’s measured.

CC: It’s measured.

AM: You knew already before you jumped in there.

CC: You knew who Jimmy was when you first met Jimmy!

So that’s what I like and I also like that from the actor’s point of view, we got to see him as the bad guy, a business man, to oh my God wait a minute, he’s a pizza guy, but he has a mob. Then oh my God, he’s running for office, oh my God he’s smart too he defunded the police which is what the community needs – he cares about the people, oh he started the center with Tracy and he’s in love with this woman too and now it’s like, oh my God, this brother needs to go! What the hell? As an actor, I got to do all of that with just one character in 1 hour over 5 seasons!

AM: That’s a lot!

CC: That’s why I say, The Chi owes me nothing! I’m so grateful for the opportunity to be able to show that and that’s what I hope people take away. Oh no no no, this guy came in here and he gave us a 3D, interesting, complicated, individual who at the end, he made us hate him! Because before we didn’t, we didn’t want to, it was growing and not because all of a sudden he was doing the crazy stuff, it was just the ongoing elements.

AM: The cast this season is, and it has always been, amazing. Just looking at this season, Lynn Whitfield (A Thin Line Between Love and Hate, Eve’s Bayou, Greenleaf), Leon Robinson (The Five Heartbeats, City on a Hill, Waiting to Exhale), Iman Shumpert (Them, Twenties, Under His Influence), so many different people. What have been some of your favorite moments of the season as you look back or even across the series?

CC: There have been a few of them. When you asked me, I know the first one that popped up in my mind, Carl Lumbly (The Falcon and the Winter Solider, The Fall of the House of Usher, Doctor Sleep), he played the old man and that was Douda’s mentor. He was in prison and he gave him his name. I have loved this guys work from years and years and years and to have the opportunity to sit across from him in a scene really touched my soul. That was a moment.

I mean Lynn Whitfield, you kind of look at her in the face and it’s like, “oh my God, you’re Lynn Whitfield!”

AM: Every time she’s on screen, it’s a moment. It’s like Diahann Carroll (The Colbys, Dynasty, White Collar) walking in.

CC: Right? She is – she’s the essence of! So that’s amazing. Steven Williams (X-Files, The Leftovers, Birds of Prey) who played Q. Even watching, listening, and talking to him, we would hang out afterwards and just hearing his stories and hearing him talk about Cooley High and 21 Jump Street and you just kind of look and of course, subsequently, I get to work with Glynn Turman (A Different World, Men of Honor, Percy Jackson and The Olympians) from The Devil You Know who played the father, because he was also Cooley High with Steven and putting that together because they’re friends, so those have been some memorable moments for me from the top of my head that I never thought that I would have the opportunity to, grace the screen, with and talk to and those are the first 3 that come to mind.

Then the other cast members that are there too are cool in different ways. The Jacob Latimore (Ride Along, Collateral Beauty, Like A Boss) of it all, the Yolanda Ross (Antwone Fisher, American Gigolo series, How to Get Away with Murder) of it all, Jason Mitchell (Straight Outta Compton, Keanu, Zola) that got into some trouble, and even little Alex R. Hibbert (Moonlight, Code Switch, Black Panther) who plays Kevin, Michael Epps (Chicago Fire, Chicago Med, Primary Position), and Shamon Brown Jr (Teenage Mutant Ninja Turtles: Mutant Mayhem, Tales of the Teenage Mutant Ninja Turtles, Chicago Fire) and so is Tai Davis (Save the Last Dance, Chicago Med, Empire) who plays Tracy. You know what I mean? It’s really kind of cool to mix and mingle and have real conversations. Kandi, I never thought (Real Housewives of Atlanta, SWV & XSCAPE!

AM: When I see her on screen, I don’t see her as a multi-platinum artist and phenomenal songwriter that has written for so many people across genres or even of being one of the Real Housewives of Atlanta. So when the two of you are on screen together it’s a believable dynamic where you can burn the houses down!

CC: Mmm hmm oh yeah.

AM: I was hooked on the show from the first episode. Part of it being I’m from the Midwest, I’m from Indianapolis so seeing something that is from Chicago that’s amazing. But how the show presents a cast of characters across a wide array of socioeconomics as opposed to all of these people live in a ghetto or all of the characters are on this tract. It’s the mix and the hybridity of it all. The topics that are covered and mental health from last season, and this season, and especially as it pertains and applies to the Black community as some of us do and some of us don’t. How important is it for viewers to understand that these are major takeaways that we can not only watch and enjoy, but to bring them back into our communities and enjoy, and into our communities for whatever our socioeconomic status is?

CC: It’s majorly important that we bring those things in and not be afraid to and to try to erase the stigma that is attached to going to therapy. I am an individual who, and I just started talking about it this season, and I found myself by accident talking about it if I’m totally honest. I battle inside myself because I’m saying, “just say it” and then I don’t want to just say it because I don’t want to put it out into the world. But then I think, “remember when you were just watching something and you found out that someone did something –“ you know what I mean?

AM: Yes.

CC: Ok, so it normalized it in such a way that I could see it. I don’t liken myself to someone else that’s whatever, but it could be a 7 year old, a 19 year old or whatever that can look at a man that’s on TV. So during the process, I used to have my ex-wife and I, we used to go to marriage counseling and that was my first introduction to a therapist. Being able to sit down and for the most part being there as a mediator so that we could hear each other. Subsequently, that marriage didn’t work out, but what did work out was that our communication was better and we found out that maybe this isn’t the union – she has a new husband, I have a new wife, we have 3 children.

So that was my first introduction to it. Over the course of acting, after the pandemic of course, that put a mirror onto a lot of different people and shined a light on a lot of things that made us wonder or let us know we weren’t as fluid as we thought we were, or as succinct in our daily living as we thought that we were because it was just stripped away so quickly right?

AM: Right.

CC: So what do we do now? So that was a factor and then at the same time, my 2 youngest children, the 20 year olds, they were leaving the house. So my wife and I became empty nesters for the first time and that was also like – what do we do?

AM: Yeah it a cadence shift.

CC: So am I supposed to – I mean we used to get them up at 7am to get them out of the house and now there is nobody to get out and -

AM: You’re just looking at each other ha!

CC: Ok!

AM: Haha you’re still here!

CC: Right like you too? So there was a moment where I’m trying to figure out the day-to-day and then I had the show to do and I have this character like we just talked about who likes to go to a deeper and deeper dark side, and that’s not who or what I really am. But I’m starting to find out that people are starting to associate Curtiss with this guy and sometimes I would meet people and they would be a little held back or hostile for whatever reason and that started to play a certain way in my mind. It pushed me to a certain place and I’m by myself and so I reintroduced myself to therapy. Dare I say that the show starts to do this as well? That’s really interesting to me. I honestly wish that there was a place in which – I mean, you know there was a time when Douda said to a news reporter and remember, he goes away in one season and just disappears and then he comes back and the woman says where were you and he literally says that he left and he got therapy.

AM: That was the 4th season because when we were talking and I said that I hoped that you would come back for Season 5 it was because of him leaving abruptly in the 4th.

CC: Yes and I wish that there was a point where we showed him trying to deal with some of his demons, why they happened, and whatever else, but that is a different show. But I’m glad that they did start this men’s circle and the only caveat that I would add to that is that I do feel that there needs to be a professional in those surroundings.

AM: Exactly.

CC: Because the purpose of it is to trust and totally trust that whatever you are speaking stays in that space and some skills to actually deal with what you are doing to try to break down the issue, the feelings, and all of the anxiety that you may be having too so there are some actual physical and mental activities that you can do to have that and to have somebody that is there that understands that to say that maybe this is something that you could try right? I think that that is also important. I think baby steps, you can’t do everything in one show and within that amount of time.

AM: Maybe for the show purpose if you think about it, the culture, as Black people, were not raised to bring in outside people in and to have these conversations so the very idea of doing what they’re doing is many steps beyond how we have been brought to think. If I told my mom I do breathwork or meditation, there would be a thought or a question in terms of why am I not praying or leaning on scripture when you can do all 3 as one doesn’t diminish another.

I agree with you as the first time I saw it, I thought that they should have a professional, but would those guys ask someone?

CC: I see that for the first time, but now some of the issues that they are dealing with, you can’t be in the group and say, “we need to kill Douda!”

AM: Oop that’s right you can’t do that!

CC: What is the group for now? Are y’all a gang, what are y’all about to do?

AM: It’s a tar and feather session right now haha! Yeah, you’re right I take it back!

CC: Yeah, that’s not what we’re talking about here, let’s keep all that out of this space, it’s a safe space. I think that if there was a professional there, they would say, “maybe that’s good, but maybe we should also think about how everyone is oppressed.” But once again, baby steps! Like what you said, the fact that we can see it and be like, “hey, maybe we can talk to my friend or my brother and just – we have to be careful with who we allow to see our inner most selves sometimes because even some loved ones have the best intentions but their actions may not show it in the ways that we need it at that time.

AM: What do you feel in terms of the mental health elements or components or things that you feel that you need in order to keep accountable? What do you do for yourself?

CC: There’s a lot. I have an emotional support animal named Bolo and that’s one thing. Because he keeps me accountable and whenever I get anxious or feel anxiety, he comes over and puts his big head on my leg and he makes me focus on him so that I can pet him and immediately, my blood pressure kind of goes down and my heart slows down and then I’m ok! I workout because I enjoy the endorphins that you get from that and the feeling of accomplishment. I live up in the mountains so I’m able to walk around and see nature a lot which is really good. I used to meditate a lot, I don’t do it anymore only because I don’t really have a real reason why I don’t. But I haven’t in a very long time, but I do find myself doing walks with him in the mountains and I make sure that I don’t bring my cellphone, I don’t bring my Apple Watch and I’m totally disconnected so I just say, “please Jesus don’t let anything happen to me because nobody is going to come for a couple of days and I have no communication!”

AM: Do you watch Hacks on Max?

CC: No, I do not.

AM: There was just an episode and it stars Jean Smart (Designing Women, Watchmen series, Mayor of Easttown) and she asks her writer to go on a walk although she suggested the King of Prussia because they were waiting to go back on QVC, they ended up out in the forest. They lose the writer’s phone in the river, Jean falls and hurts herself and she doesn’t have a phone because she wants to keep clean lines in her pockets so they wander in the wilderness until they find good Samaritans that take them back to their car! Jean reminds her that if they had walked in the mall, this wouldn’t have happened and it was a whole thing – but yeah!

CC: I love Jean Smart.

But yeah, that’s the active things that I do, but a lot of it is also that I haven’t started back up with my therapy and he just actually emailed me yesterday saying, “hey, are you good? Just checking in to make sure that you’re good.” I let him know that I was. I definitely will get back in touch with him and start talking with him because I think that because things are going to start shifting with me again I can feel myself sometimes getting to a place of spiraling down and I will just sit, my mother also suffered with depression and so I will literally put a cover over my head until I get to a point where I’m like, “you have to get up, you can’t stay here like this.” I will have to fight myself to just get up and just do something. But those are some of the things that I try to make sure that I focus on.

The thing that I do a lot is that I am a truth teller. What happens is, if you don’t know me or whatever, you don’t know that I’m telling you the truth. I’ll say it dead out – it may sound like a joke, or I’ll say it whatever. But now my wife, she’s able to pick up on it sometimes and she’s good at letting it pass for the day or two and then she’s like, “so, I’m going to find it,” you know what I mean? She’ll do something and then I’ll say, “yeah, maybe we do need to discuss what’s going on.”

AM: I get that! I’m an avoidant type. I don’t like to talk about myself and I’m more focused on being a fixer type. But when I get really quiet Paul will ask me if I’m good and I’ll say yes; however, he will keep asking because he knows something is off and that’s when the breakdown happens as I’m not someone who’s a crier or shows emotions per se, but you have to know me because if you don’t you will assume everything is ok. Part of that comes from the culture of how I was raised, having parents who were executives who gave me great tools to navigate and equip me for the world in terms of business, but those same tools applied in terms of how I internalize and utilize them personally are not great due to how I internalize things – so I need him to give me that nudge or alert that I have to examine what’s happening and not just say, “yeah this happened it’s fine or it’s ok” when in fact it is not.

CC: Wow, that’s beautiful that you have found this out, you know what I mean? The ability to acknowledge that and to access those feelings and for you to have the ability to feel comfortable and say, “we’re not going to be able to fix it, but we can just talk about it and you can feel better.”

AM: 100%.

Will we see you creating a foundation as mental health has been something that you have been talking about this season. Do you foresee yourself having a foundation, organization, or initiative for this?

CC: If you’re asking me this second, no I cannot. But you know, it’s one of those things that your calling is your calling and you can’t avoid it. I don’t right now. I have a lot more work to do with my acting career I think. There’s a place that I would like to be and I am not there yet, and I know that I am going to be there and I know that I have the wherewithal to do the work. It’s just the matter of time and the only way that I can access the time is to make sure that this is fine and this fine, so maybe those things will meet in the future and maybe this foundation or organization at some point will help me to get to the time.

AM: What are some upcoming projects that you have coming up! We know you have the show coming up and I hope that it’ll be streamed somewhere so that I can see it!

CC: Haha yeah! The next big thing is that I did this movie where the working title is Carry On and it stars myself, it stars Taron Egerton (Legend, Blackbird, Kingsman franchise), it stars Jason Bateman (Arrested Development, The Outsider, Ozark), it stars Danielle Deadwyler (P-Valley, Station Eleven, Till), and Jaume Collet-Serra (Non-Stop, Jungle Cruise, Retribution) directed it. A big project that he did was Black Adam, but this is produced by Steven Spielberg’s (Jaws, Jurassic Park franchise, Indiana Jones franchise) company, Amblin Entertainment and Netflix. So it’s called Carry On and we shot it awhile back in New Orleans and it’s a thriller and it’s about the TSA and what happens at airports and when some incidents happen. So that’s the next big thing that's kinda going on and of course, next week I will be in LA for awhile.

AM: What do you want your legacy to be whether it’s in the industry or as a man?

CC: I mean, that’s not really up to me right? I mean, -

AM: At some point, it kind of is. Because what you leave behind is what’s remembered.

CC: Yeah hopefully, you left it behind, but no one is remembering that! “Well you know that one time, he stepped on my foot –“

AM: And he owed me $5!

CC: And he owed me $5 and he stepped on my foot haha – is that what you want to say man?

As far as in the industry right? I know that this is going to happen right and I’m not trying to be arrogant about it, but I want to be known as one of those people who when you say, and I’m saying it right now to a reporter for the record, when you say great actors, “oh man, you have Sidney Poitier (To Sir With Love, In the Heat of the Night, Guess Who’s Coming to Dinner), Denzel Washington,” and I want you to say Curtiss Cook.

AM: You know what I was going to tell you earlier, that there are things you do that remind me of Sidney Portier with his career. There are nuances, but you are still your own person.

CC: Oh come on!

At the end, I wanted it to be because of the body of work, the type of the work, the commitment to the work, nothing against James Earl Jones (Coming to America franchise, The Lion King, Field of Dreams), nothing against Laurence Fishburne (Matrix franchise, Clipped, Megalopolis), nothing against Samuel Jackson (Pulp Fiction, Glass, Avengers franchise), nothing against Don Cheadle (House of Lies, Crash, Avengers franchise), we can go on and on about people that do amazing things – Forest Whitaker (Rogue One: A Star Wars Story, Black Panther, Godfather of Harlem) – you know what I mean?

AM: Yup!

CC: There are loads of folks where you’re like yeah!

AM: But then there’s a craft!

CC: Yes, a craft and a je ne sais quoi that not everybody possesses and it’s sometimes you work to get it, or you’re born with it and you know how to use it right? I’m still at the process of finding out who and what this vessel is because it’s going to sound as crazy as hell, but I don’t know, I’m feeling comfortable – I never thought that I was a handsome dude. I remember growing up, I never thought that I was ugly, I never thought that I was handsome like people saying, “oh yeah, he’s nice – never.” So, whatever got me into the spaces and rooms for girlfriends or whatever, it was always me being silly, or funny, or charming, or whatever. They’d say, “oh, he’s so funny, you know what? He’s kind of cute too come on over here Curtiss." And I was like yeah! But now, as I’m getting older or whatever, I’m hearing more and feeling more this attention of ooo wow! Honestly, 70% of myself is like, I don’t believe you, but I’m going to let you say it and I’m going to move on for whatever whatever. So that goes back to the, “oh, you said that you wanted this thing back in Jr High School and now it’s come into fruition.” Whatever is happening, and whatever they are seeing, maybe it’s an inner/outer thing, maybe it’s your nose grew into your forehead or something, or the proportions on me, maybe the teeth came in right, but I don’t know – today is good!” So I think that it’s part of it right for the 2 people that I named. You look at them and you go, ok. If you look at them too hard, you say, “I don’t know if they are the most handsomest people in the whole wide world, but when you put it all together, you’re like, there is a thing about them.”

AM: It’s a presence and I think that’s what got me for the end of the 5 seconds of last week’s The Chi episode because it was a bit of that Poitier moment where all the things come together. You didn’t say anything, it was a montage of other things, but it was the only camera time that you had in that episode and yet because everyone is talking about how are we going to get this man, there he is!

PAUL FARKAS: Honestly, it was almost like Jack Nicholson (One Flew Over the Cuckoo's Nest, A Few Good Men, The Departed) because of your eyes! It was very brief, only like 3 seconds.

AM: All episode it was like, we’ve been hearing his name, but we haven’t seen him and it was pretty impactful and then the Villains feature ran after that.

CC: Yeah, that’s part of it and hopefully that people will say, “when I met him, he was a cool person. He was a cool dude and he wasn’t trying to be nothing that he ain’t.” I’ve worked with Mark Ruffalo (I Know This Much is True, Avengers franchise, Poor Things).

AM: That’s another one whether he’s the Hulk or he’s the attorney in Dark Waters fighting environmental pollution, or his role in Poor Things you get immersed into who he’s playing.

CC: Mark is a beast! But what you leave with when you think of him is what people will say about him, that he’s just a cool dude. You know what I mean? You meet him and he’s not trying to be cool or doing whatever. I hope that that is what they also say. When you’re young, you burn bridges that you don’t necessarily need to, but you don’t understand it –

AM: You don’t think it matters.

CC: Right. I just make sure that I come in, I’m prepared, ready, honest, open, and nice! Literally nice. It’s ok to be nice, it’s ok to say good morning and hi, it’s ok!

AM: A lot of that also comes from being in the Midwest.

CC: Ok, but hopefully those are 2 things that I can think of in addition to being a good dad and all of that.

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Our shoot with Curtiss Cook took place in Chelsea at the Selina Chelsea Hotel at Creatures at Selina Rooftop as well as their listening lounge, Music For A While. The photoshoot showcases menswear looks that are perfect to wear as we navigate the summer! Following the credits, we talk with the team at these spots who can tell us more about the spaces and why it should be on your list for epic days and nights out.

LIFE'S PASSION COVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | STYLIST Kimmie Smith | GROOMER Felicia Graham |

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LIFE'S PASSION COVER CREDITS

LOUNGE LOOK - PG 16 - 23 | ZEGNA Terry Shirt + Pants | OOFOHS OMG Sport LS Low Shoe |

OUT & ABOUT LOOK - BACK COVER, PG 24 - 29 + 9PLAYLIST MULTI PG 58 | SUIT SUPPLY Suit | ZEGNA Lightweight Hoodie | OOFOHS OMG Sport LS Low Shoe |

GOLDEN HOUR LOOK - FRONT COVER, PG 30 - 35 | Y.CHROMA The Sevilla Shirt + The Becker Pant |

PHOTOGRAPHY CREDITS

PAUL SHOT WITH | CANON MARK IV and Canon Lenses - 24-70, 70-200 + 50 1.2 | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 + DJ 280 |

PHOTOS COURTESY | PG 36 - 56 Showtime/The Chi

ATHLEISURE MAG: Tell us about Life Hospitality, who are the founders/owners, and when this group launched.

FULL LIFE HOSPITALITY: Full Life Hospitality is behind some of the most sought-after venues in New York City, including Virgo, Make Believe, Music For A While, and Creatures at Selina Rooftop. With each venue, we're pushing the boundaries and evolving our concepts to provide truly incredible experiences every time guests walk into one of our venues. Each one of the founders—James O’Hanlon, Thatcher Schultz, Andy McDonald, and Duncan Abdelnour—brings a wealth of experience and passion for hospitality. Their collective vision has made Full Life Hospitality a leader in innovative and memorable nightlife and dining experiences.

AM: When did Creatures launch?

FLH: Creatures at Selina Rooftop opened in July of 2023. We've taken the time during the winter months to renovate the space extensively. We're thrilled to announce that the newly renovated pool will be opening at the end of June, offering guests an enhanced rooftop experience just in time for summer.

AM: Tell us about the vibe and ambiance of Creatures in terms of the design and what guests can expect when they enter.

FLH: Creatures offers a chic and relaxed atmosphere with a bohemian-inspired design. Guests can expect an inviting space adorned with lush greenery, comfortable seating, and vibrant décor. The rooftop setting provides stunning views of the Chelsea skyline, creating a perfect backdrop for socializing and enjoying crafted cocktails and delicious food.

AM: What are 3 appetizers that you suggest at Creatures that we should try?

FLH: Our House Hummus, topped with tomato seeds, schug, tahini, and served with pita bread, is a must-try. The Spicy Picanha Skewer with charred peas and mint puree offers a surprising and delightful bite. Lastly, the Branzino Crudo with blood orange, mint olive oil, and labneh cheese provides bright and bold flavors that are refreshingly perfect for a warm summer’s day.

AM: What are 3 mains that we should try with friends and family?

FLH: Choosing just three favorites is tough because Chef Neil Strauber's menu is thoughtfully crafted with inspiration from the Levant Region, infusing each dish with Mediterranean and Middle Eastern flavors. The Fish Schnitzel Tacos are a must-try, drizzled with spicy labneh and topped with Israeli salad in pita tacos. The Grilled Top Sirloin Cap, grilled to perfection in our open air kitchen, features Chef’s signature mint pistachio chimichurri and tomato seeds. Finally, the Wild-Caught Shrimp with harissa and tomato-sage butter is so flavorful that you'll fight for the last bite.

AM: What are 3 desserts we should try?

FLH: This dessert, crafted by Chef Neil Strauber, is an absolute must-try. The Cheesecake is incredibly light and airy, whipped to perfection and balanced with a delightful crumble for texture. The fresh strawberries add a burst of sweetness and color, making this dessert delicious and visually stunning. Pairing it with an Espresso Martini creates the ultimate end to a perfect meal, combining the richness of espresso with the creamy delight of the cheesecake.

AM: In terms of cocktails, what are 3 signature drinks that we should have in mind?

FLH: Our Lemon Drop Spritz is the epitome of summer in a glass, with zesty lemon notes and an effervescent spritz that cools you down on a hot NYC day. The Hibiskiss blends mezcal, lemon, house-made hibiscus and ginger syrups, mint, and ginger beer, offering a refreshing taste that whisks you away to a tropical oasis. Lastly, Daisy’s Painkiller combines dark rum, orange, pineapple, coconut, and nutmeg for a sweet retreat reminiscent of a Caribbean island, perfect for those scorching summer days. These cocktails are designed to transport you to a paradise, providing a refreshing escape from the city's heat.

AM: Now that we are in the summer months, do you have Summer Friday specials?

FLH: Absolutely! We're all about Summer Fridays. Join us for happy hour from 4-7 PM, where you can enjoy good vibes, refreshing cocktails, and delicious bites.

AM: Tell us about your Happy Hour.

FLH: We’ve just launched our happy hour menu, available weekdays from 4-7 PM. Enjoy $12 margaritas, mules, and classic cocktails, $10 wine, and $6 beer of the day. You can also try some of our new menu items like House Hummus, Kebab Empanadas, and Za’atar Fries.

AM: 4th of July is around the corner, what do you have in store that we should know about?

FLH: We’re so excited to celebrate the 4th of July with our friends. Follow us at @creaturesselinarooftop for announcements about our plans, which include drinks, bites, and a killer lineup to dance all day and night long.

AM: Will Creatures do anything for PRIDE?

FLH: Yes, we’re thrilled to host a party for PRIDE. It will begin at 2pm on Sunday, June 30th. We’ll also be launching our weekly party called Creatures @ Sunset this Sunday, June 2nd, at 2pm - Welcoming everyone in the LGBTQ+ community to dance with us into the night.

AM: Creatures is open Wed – Sunday, will additional days be added?

FLH: While we are currently open from Wednesday to Sunday, we are exploring the possibility of adding additional days during the summer months. We will be testing out Salsa on the roof next Tuesday! Stay tuned for more details!

Current Hours: Wednesday & Thursday - 4 PM-10 PM | Friday 4 PM-11 PM | Saturday 2 PM-11 PM | Sunday 2 PM-10 PM

AM: We also enjoyed having our shoot at MFAW and we included them in Athleisure List a few issues back. Now that it has been open for a while, are there new things that you would like to share about this venue?

FLH: MFAW continues to thrive with some great lineups and upcoming residencies featuring local vinyl DJs from New York City. Our Vinyl Happy Hour from 9 PM-11 PM is designed to attract new customers who might not have experienced a record bar before. And who can resist a $10 Dirty Martini to kick off the night?

AM: Can you talk about the design aesthetic of the space? What are upcoming events taking place here that we should know about whether for 4th of July or other days during the summer?

FLH: Upcoming events include a 4th of Julycelebration, weekend parties, summer brunches, Salsa Tuesdays, happy hour parties and dinner parties. Keep an eye on our social media channels and website for the latest updates on events.

IG @creaturesselinarooftop

@musicforawhile.nyc

Read the MAY ISSUE #201 of Athleisure Mag and see LIFE’S PASSION | Curtiss Cook in mag.

ATHLEISURE LIST | THE THINKING TRAVELLER

If you're thinking about a vacation in Sicily, Puglia, Ionian Islands and others across the Mediterranean region, we suggest The Thinking Traveller which is known for their luxury villa rentals. They offer unique and luxurious experiences that reflect the beauty and charm of the region. Villas options range from expansive, secluded nature retreats to historic homes just steps away from beautiful beaches and charming towns.

When booking, you can use the site's user-friendly search tools on their website that filters specific wants and needs in a villa. You can select the number of bedrooms, amenities, locations, experiences, and special features like proximity to the beach or a private pool. You can also speak to their villa Specialists who travel to Italy, Greece, and Corsica who travel several times a year and stay at the villas to share their experiences.

Amenities vary depending on the villa, but typically you can enjoy, private pools, landscaped gardens, fully equipped kitchens, Wi-Fi, air conditioning, and outdoor dining areas. Many have sea views, private gyms, home theaters, tennis courts, direct beach access, and staff to help cater to guests for personalized preferences.

If you're considering add-ons such as private chefs, cooking classes, wine tastings, massages and more, you can enhance your trip with Think Experiences for a truly amazing stay.

Should you need anything during your stay, you can connect with your Local Specialists which is a network of villa owners and caretakers that are locally based. In addition to knowing the region, they are your point person to ensure that your needs are met.

Upon arrival, you will receive a Welcome Pack provided by The Thinking Traveller which typically includes a selection of local delicacies and essentials to help guests settle in and start their vacation smoothly. This might include items such as bread, pasta, wine, olive oil, and regional specialties. The pack is designed to give guests a taste of the local culture and cuisine as soon as they arrive.

THE THINKING TRAVELLER

London Office

The Old Truman Brewery

91-95 Brick Lane

London, E1 6QL

United Kingdom

Athens Office

Ethnikis Antistaseos 73

Halandri, Athens 15231

Greece

thethinkingtraveller.com

IG @thethinkingtraveller

PHOTO CREDITS | The Thinking Traveller

Read the MAY ISSUE #101 of Athleisure Mag and see ATHLEISURE LIST | The Thinking Traveller in mag.

ATHLEISURE LIST | HOT BONES

When you're in Detroit, head to HOT BONES which opened December 2023. HOT BONES' speaks to:

• Hot yoga and pilates classes which range from 85-100F, using an advanced infrared heating system, that heats the body from the inside. They believe that their community deserves the benefit of both modalities without multuple memberships. For Pilates, they offer HIIT Pilates and a Sculpt Pilates class, For Yoga, they have Sculpt Yoga (with weights), Power Yoga, Slow Flow Yoga, and Restorative Yoga.

• Hot bone broth is made and sold in small batches of beef and chicken bone broth made from organic bones that simmer for 48 hours.

• Hot architectural bones, as the studio is located in an adaptive reuse building with beautiful historic architectural bones.

• Hot Bones, believes that every person, despite ethnicity, body type, and socio-economic background, is made from the same bones.

For centuries, bone broth has been a foundation for health, immunity and healing in most cultures — ramen, pho, matzo ball soup, brodo, and chicken noodle soup to name a few. Bone broth is beneficial for:

• Recovery and athletic performance: Post-workout recovery that replenishes essential nutrients and promotes muscle repair and growth.

• Joint and bone strength: Collagen to strengthen bones, reduce joint pain, and improve mobility.

• Electrolytes & other nutrients: Nutritional powerhouse, containing essential vitamins, minerals, and amino acids such as glycine and proline to support a healthy immune system and overall well-being.

• Detoxification and immunity boost: Rich nutrients boost the immune system, assisting the body in fighting off illnesses and infections.

• Improved sleep: Amino acid glycine has a calming effect on the body to improve sleep quality.

• Social connection: Opportunity to connect with friends after class when endorphins are released to reduce stress and improve mood. Before and after classes, people often meet in the lobby or outdoor patio to connect while sipping on a cup of bone broth. The studio is thoughtfully designed to feel like an extension of a curated home and has a collection of print publications from the local magazine store.

While at the studio, enjoy all necessary equipment, including mats, towels, weights, resistance brands, and balls at no cost for each guest.

HOT BONES

2895 E Grand Blvd,

Detroit MI 48202

hotbonesdetroit.com

IG @hotbonesdetroit

PHOTO CREDIT | Christina Stoever

Read the MAY ISSUE #102 of Athleisure Mag and see ATHLEISURE LIST | Hot Bones in mag.

IN THE KNOW | MICHELIN GUIDE

When we're thinking of where to eat and to stay, we're always looking for superb recommendations! The MICHELIN Guide is one of the most revered resources when it comes to finding a number of restaurants and hotels that you can enjoy in your desired city whether you're a local or traveling! We were honored to chat with them to know more about how this Guide from 1900 began in France; evolved; the criteria for restaurants and hotels that are included; who their Inspectors are; and the difference between being recognized versus receiving Stars and Keys!

We're so pleased that we got to find out this and more from the incredible team at MICHELIN who values the importance of focusing on your customer and seamlessly sends their teams in to evaluate the hard work that is done by restaurants and hotels that could be given honors.

ATHLEISURE MAG: The MICHELIN Guide was created in the 1900's. What is the correlation between MICHELIN Tires and the creation/purpose of this Guide?

MICHELIN: The story of the MICHELIN Guide began in 1900. At that time, before it became the international benchmark for restaurant and hotel guides, it was a 400-page guidebook containing practical information for travelers. It was given to motorists free of charge; its aim being to facilitate their travels and develop mobility. It started in Clermont-Ferrand in central France in 1889, when brothers Andre and Edourard Michelin founded their eponymous tire company, fuelled by a grand vision for the French automobile industry at a time when there were fewer than 3,000 cars in the country.

In order to help motorists develop their trips – thereby boosting car sales and in turn, tire sales – the Michelin brothers produced a small guide filled with information for travelers such as maps, information on how to change a tire, where to fill up on petrol, and for those looking for a respite from the adventures of the day, a listing of places to eat and to stay for the night!

For 2 decades, this information was available at no cost! That was until Andre Michelin arrived at a tire shop to see his beloved guides being used to prop up a workbench. Based on the principle that “man only truly respects what he pays for,” a brand new MICHELIN Guide was launched in 1920 and sold for 7 francs.

For the first time, it included a list of hotels in Paris, lists of restaurants according to specific categories, as well as the abandonment of paid-for advertisements in the guide. The brothers also recruited a team of mystery diners, now called restaurant inspectors as we know them today, to visit and review restaurants anonymously.

In 1926, the guide awarded stars for fine dining establishments and they were initially marked with a single star. In 1931, the hierarchy of zero, one, two, and three stars were introduced and in 1936, the criteria for the starred rankings were published.

The MICHELIN Guides now rate over 30,000 establishments in over 30 territories across three continents and more than 30 million MICHELIN Guides have been sold worldwide since. Due to the foresight of the founding Michelin brothers, the company maintains its mission and relevancy that it has had since 1900 to make driving, tourism, and the search for unforgettable experiences available to all.

AM: Can you tell us about the MICHELIN Guide Inspectors and what are the qualities or background that you look for in terms of finding those individuals who contribute to the Guide?

M: These former hospitality professionals all have at least 10 years of experience, which ensures that they have a precise and technical knowledge of the field. They also receive two years of training in the MICHELIN Guide’s methodology, which is based on objective and universally deployable criteria.

The team, which includes local and international inspectors, are fully capable of evolving in international gastronomic scenes and finding the best talents. MICHELIN Guide Inspectors enjoy complete independence in choosing the restaurants they visit. Only their knowledge of the local gastronomic scene – through research, monitoring and documentation – enable them to find their way around.

No one can tell the difference between a regular customer and a Guide Inspector. Their identity, when they are visiting, and where they are all kept secret. They pay their own bills, just as any other restaurant-goer.

Consistency is very important when awarding MICHELIN Stars, so we need to be sure that the customers will receive the same high standard of cooking whenever they visit. Various Inspectors will visit throughout the seasons: for lunch as well as for dinner, both at the weekend and during the week. We try to eat as many dishes as possible over the course of the year, as we do need to try as much of the chef’s food as we can. We have to be sure that all the dishes that come out of the kitchen are of a consistently high standard. Sometimes we eat alone, sometimes in pairs, and occasionally even as a group. Once several inspectors have eaten at a restaurant, they can discuss their experiences as a team in order to make a final decision.

AM: Do the Inspectors work throughout the year to visit restaurants and hotels around the world?

M: Yes, the MICHELIN Guide selection is provided annually, based on the anonymous and independent dining & travel experiences of the inspection team, and they are re-evaluated each year.

AM: In looking at the US, The MICHELIN North American Guide first launched in 2005 starting with New York, Chicago debuted in 2011, Washington DC followed in 2017, California started with San Francisco in 2008 and it was statewide in 2019, in 2022 Miami/Orlando/Tampa, FL launched, Toronto joined in 2022 along with Vancouver, and both Colorado and Atlanta launched last year! How do cities in the US that have yet to be included go about getting MICHELIN's attention for their restaurants and hotels to be considered for inclusion?

M: The MICHELIN Guide inspection team is always evaluating new destinations for the Guide, around the world. MICHELIN decides whether to have its anonymous inspectors conduct a destination assessment. Once all the conditions are present to highlight the quality of the culinary scene in a given city, region or country, the MICHELIN Guide begins its process. Only the inspectors, based on their expert research, choose destinations.

AM: We have had the pleasure of interviewing a number of chefs that have received MICHELIN stars. Can you tell us about what each star means and what the criteria is?

M: A MICHELIN Star is awarded to restaurants offering outstanding cooking.Any restaurant of any style and cuisine type can qualify for a Star. We take into account 5 universal criteria: the quality of ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef as expressed through the cuisine and, just as importantly, consistency both across the entire menu and over time.

One MICHELIN Star is awarded to restaurants using top quality ingredients, where dishes with distinct flavors are prepared to a consistently high standard.

Two MICHELIN Stars are awarded when the personality and talent of the chef are evident in their expertly crafted dishes; their food is refined and inspired.

Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.

If the restaurant is currently in the MICHELIN Guide then they don’t need to apply for a Star, as all restaurants in the guide are re-assessed regularly. If we feel that the cooking at a restaurant is no longer at the same level that it was, then we would not re-award the Star the following year. Any restaurant can ask us to consider them for inclusion in the MICHELIN Guide and we love receiving recommendations from our readers too.

AM: We know that the first star came in 1926 and between 1931 and 1933 there is the 3-star system. Do you think that there will be a point where an additional star may be added to the system?

M: At this time, we don’t have news to share about the star system being extended.

AM: We talked about the MICHELIN Star. What is the difference between a Green Star and a Bib Gourmands?

M: The Green Star is our newest award. It was introduced to the MICHELIN Guide France in 2020 and is now featured in every country covered by the MICHELIN Guide. It is awarded to restaurants that are role models when it comes to sustainable gastronomy.

The Bib Gourmand is our award for great value, and highlights simple yet skillful cooking at an affordable price. (But we should also say that we are looking for a high standard of cooking just for a restaurant to be recommended in the MICHELIN Guide).

AM: Why do MICHELIN Guides have different times that they are awarded in terms of destination?

M: The MICHELIN Guide distinctions are awarded annually for each destination. The selections are revealed at different times throughout the year based on event planning, which is done in partnership with MICHELIN and the destination marketing organization.

AM: What advice would you give to a young chef?

M: There are three things:

• Great cooking starts with great ingredients, so use the best produce you can find – whether that’s a tomato or a chicken.

• Take pleasure in cooking for your customers, rather than cooking to try and win awards.

• Eat out as much as you can, but also eat your own dishes – sometimes it’s not until you’re halfway through a dish that you realize it’s not quite right.

AM: The MICHELIN Key is a new distinction that is available to hotels! Can you tell us more about this and on Apr 8th the first Keys were announced for hotels in Paris, when will they be announced for other guides like those in the US?

M: The latest addition to the MICHELIN Guide accolades is the MICHELIN Keys which highlights establishments in the Guide’s hotel selection offering the most exceptional stays. The first selection of MICHELIN Keys were awarded in France with a selection team that is based on anonymous stays or visits, independent of existing labels, tourism stars, and pre-established quotas. The MICHELIN Keys are becoming a new international benchmark for travelers helping them to find accommodations that stand out for their unique hospitality concept, distinctive character, warm welcome and very high level of service. These hotels can be booked on its digital platforms.

In this very first list, 189 hotels and ac commodations, among some 600 establishments already recommended by the MICHELIN Guide France, are honored with 24 Three MICHELIN Keys, 38 Two MICHELIN Keys and 127 One MICHELIN Keys.

Just like the famous Stars, that, in the MICHELIN Guide restaurant selection, indicate establishments offering the best culinary experiences, the Keys reveal accommodations in the Guide’s hotel selection that offer the most outstanding stays. They are a new benchmark for travelers, qualifying the experiences in broad terms, rather than focusing solely on amenities.

One MICHELIN Key: A Very Special Stay – This is a true gem with its own character and personality. It may break the mold, offer something different or simply be one of the best of its type. Service always goes the extra mile and it provides so much more than similarly priced establishments.

Two MICHELIN Keys: An Excellent Stay – Somewhere truly unique and exceptional in every way, where a memorable experience is always guaranteed. A hotel of character, personality and charm that’s run with obvious pride and considerable care. Eye-catching design or architecture, and a real sense of the locale make this an exceptional place to stay.

Three MICHELIN Keys: An Extraordinary Stay – It’s all about astonishment and indulgence here – this is the ultimate in comfort and service, style and elegance. It is one of the world’s most remarkable and extraordinary hotels and a destination in itself for that trip of a lifetime. All the elements of truly great hospitality are here to ensure any stay will stay long in the memory and hearts.

France is the first country to unveil its honorees of 189 establishments. After France, the MICHELIN Keys were announced on Apr 24th for the United States (Atlanta, California, Chicago, Colorado, Florida, New York, and Washington DC.) Spain followed on Apr 29th, following with Italy on May 7th, and Japan on Jul 4th.

AM: You can also book hotels through the MICHELIN Guide, why should we do this here when we are organizing our next trip?

M: All of the MICHELIN Guide hotel recommendations can be found free of charge on the MICHELIN Guide website and app. On these digital platforms, all of the recommended hotels can be booked at the best available rate. To assist travelers throughout their stay, the MICHELIN Guide also provides a concierge service offered by a team of travel experts, employed by the MICHELIN Guide.

AM: Last fall, there was a MICHELIN Guide Ceremony that took place in Tribeca for New York, Chicago, and Washington DC to celebrate restaurants and professionals on one night! Chefs were invited to see if they received a Star. Will there be a ceremony this year that is like this?

M: The MICHELIN Guide selections are awarded annually for each destination. We don’t have news to share on the the format of the ceremonies for New York, DC or Chicago at this time for 2024.

AM: The MICHELIN Guide App is really informative in terms of seeing those restaurants that have varying distinctions or simply being recognized/listed, having access to articles, being able to book hotels/connect to restaurants etc. As we continue to navigate 2024, will there be additional offerings on the app for users to be able to enjoy or utilize?

M: You can stay tuned to our website guide.michelin.com for information about any new features regarding the apps. Updates will also periodically be available via the app store as they are released.

IG @michelinguide

PHOTOGRAPHY COURTESY | PG 114 One White Street/Gary He | PG 116 MICHELIN

Read the APR ISUE #100 of Athleisure Mag and see IN THE KNOW | MICHELIN GUIDE in mag.

ATHLEISURE LIST | BURKE WILLIAMS SPA

We enjoy beauty treatments tailored to our needs! Burke Williams' Chief of Treatments, Diane Hibbard talked with us about this spa. Although they launched in 1984, the origin of spa culture traces back to the healing properties of water. They embrace this tradition by offering a range of spa amenities designed to promote healing and wellness through water immersion. Their facilities boast an array of options, including showers, saunas, steam rooms, and jacuzzis, each meticulously crafted to enhance your journey to rejuvenation. Whether it's the simple relief of icing sore joints or the profound relaxation of submersion, water holds the power to soothe, heal, and restore your body, mind, and spirit. Across their 11 locations in California, Burke Williams integrates water experiences seamlessly into their serene settings, inviting you to embark on a transformative experience.

Guests can expect a sanctuary-like ambiance where their need for rest and rejuvenation is met with care. Each location offers a unique atmosphere and decor, providing a distinct and memorable experience. Quiet rooms offer tranquil spaces for relaxation, while the healing properties of water infuse the air, enhancing the sensory experience. From the soothing sounds of running water to the calming aroma of essential oils, every detail is meticulously curated to create a serene environment conducive to healing and renewal, enveloping guests in a cocoon of tranquility from the moment they arrive.

Treatments focus on 3 distinct intentions: Rest, Awaken, and Heal and you can choose the desired treatment that focuses on these categories.

For those seeking Rest, the Tranquility Massage incorporates sound bowls and can be followed by a Nourishing Facial and Luxe Pedicure. These treatments include extended massages and essential elements to help you escape the stresses of everyday life.

For those looking to Awaken their bodies, we suggest their Regenerate Facial which has cutting-edge technology in anti-aging treatment to awaken collagen production and promote skin renewal. Their Vitality Massage offers a transdermal delivery of Vitamin B12.

To Heal, their Deep Tissue Massage targets muscle recovery and repair, while the Rescue Facial addresses breakouts and blemishes, delivering powerful results for pain relief, skin damage, and other concerns.

Their co-ed lounge is a serene space designed for relaxation and enjoyment. Guests can unwind, socialize, and sip on tea while indulging in their spa experience.

BURKE WILLIAMS SPA

450 N. Oak St

Inglewood, CA 90302

Click the link to find your nearest location in California

burkewilliams.com

IG @burke_williams

PHOTOGRAPHY | Burke Williams Spa

Read the APR ISSUE #100 of Athleisure Mag and see ATHLEISURE LIST | Burke Williams Spa in mag.

ATHLEISURE LIST | NOBU BARBUDA

Nobu Barbuda is a bar and lounge on the island of Barbuda, it is only accessible by yacht or private boat charter, private helicopter charter, ferry and twice daily flights from Antigua.

This season, a new addition to Nobu Barbuda is the enchanting Tree Bar, a rustic yet charming hidden gem nestled amidst the lush tropical foliage and pink sandy beaches of Barbuda. Guests can sip on handcrafted cocktails, savor delicious Nobu cuisine, and enjoy the stunning sea views.

Nobu Barbuda invites guests to experience a day-trip on its private charter boat, starting with a snorkeling experience in the Caribbean Sea. Guests can enjoy a lunch of Nobu's world-renowned cuisine.

This beach club is an all-day Nobu experience unlike any other, with sun beds and private cabanas stretched across the pristine beaches of the island with personal hosts for the day.

Couples can enjoy cabanas for two outfitted with a hanging bed, and groups will love the larger VIP cabana featuring private dining, chairs, and a full living room for seclusion. Exclusive cabana menu items like a selection of sushi and light bento box, and beach-front massages are available upon request. Additional beach club amenities include beverage service from 10:00am to 6:00pm; dry snacks, chips and dried fruits; bottled water; chaise lounges with plush matresses and towel service; and showers and changing rooms. The beach club also offers a Caribbean style lounge bar, where guests can enjoy Nobu style dishes, caught fresh from the sea surrounding the island.

As the sun sets on the Caribbean Sea, guests can experience an exclusive six-course Omakase and beverage pairing experience on Princess Diana Beach for Sunset Omakase.

Set as an exclusive reception style event, Nobu Barbuda combines island and Japanese elements with the launch of its first Beach Barbecue. Guests will be treated to Robata yaki grilled fish and skewers, Nobu style local seafood Paella, passed canapes, sushi, ceviche's and salads. Entertainment will be provided by local DJs for this Nobu-style festive event.

Snorkel to the chef's lobster craw trap and select a fresh Barbuda spiny lobster. Guests will bring back their fresh catch and have it prepared by the Nobu chef for their Lobster Cookoff.

Nobu Barbuda invites guests to learn the craft of the perfect sushi roll under the expert guidance of the Executive Sushi Chef, for this immersive experience. Guests will be seated at the new sushi bar overlooking the stunning ocean views for a hands-on workshop to learn the art of sushi-making, including techniques on sushi maki and nigiri and incorporating local items such as conch, snapper, spiny lobster and the famous Barbuda roll.

NOBU BARBUDA

Prince Diana Beach,

Codrington, Antigua & Barbuda

noburestaurants.com/barbuda

IG @nobubarbuda

PHOTO CREDITS | Nobu Barbuda

Read the MAR ISSUE #99 of Athleisure Mag and see ATHLEISURE LIST | Nobu Barbuda in mag.

IN GOOD TASTE | CHEF TOM COLICCHIO, CHEF KRISTEN KISH, AND GAIL SIMMONS

We're excited this month's cover of Athleisure Mag is graced by Chef Kristen Kish (S10 winner of Top Chef, Fast Foodies, Restaurants at the End of the World), Chef Tom Colicchio (A Place at the Table, The Simpsons, Billions), and Gail Simmons (Royal Pains, The Best Thing I Ever Ate, The Food That Built America). We sat down with them ahead of the S21 premiere of Bravo's Top Chef Wisconsin. We talked with Kristen who is on the other side of the judging table as a host as well as her fellow judges Tom and Gail! In our interview, we spoke about the impact of this iconic food competition show, their approach to judging the dishes, what they hope viewers and fans enjoy when watching this show, and why filming is a bit like Summer Camp!

ATHLEISURE MAG: We are so excited to be able to talk to you guys as we have been fans of the show ever since the beginning! We have interviewed each of you individually over the years on various projects that you have been involved in, but to be able to have you guys as our cover for this month and to have you all together as S21 premieres on March 20th is amazing!

What was the dish that you fell in love with that made you realize that you wanted to be in the culinary industry?

CHEF KRISTEN KISH: Oh wow! Well I can tell you the first thing that I ever made when I was 5!

AM: Yeah!

CHEF KK: It was a chocolate pudding, but there was no chocolate or pudding. I saw my mom make Thanksgiving gravy and she would thicken it with cornstarch slurry and she would refrigerate it. It comes out and it looks gelatinized and so when I started watching cooking shows before I had any concept of food, flavor, or actual technique, I was like, “I could make a chocolate pudding.” So I had soy sauce, thickener, and cornstarch. I did that and it sat in the refrigerator and my dad came home from work and gave it a try and he said it was great and off I went!

AM: Oh my goodness, I love that!

GAIL SIMMONS: That’s a good dad!

AM: That was sweet. And Tom!

CHEF TOM COLICCHIO: It was no particular dish. I’m actually writing a book called Why I Cook.

AM: Nice!

CHEF TC: During the pandemic I was doing a lot of these Zoom cooking classes and I kept coming back to certain themes. There were 2 things in particular, both around my grandfather that I think led me to food. One, at a young age, I used to fish with my grandfather and I was responsible for 2 things – one cleaning all of the fish and crabs and clams before my mother and grandmother cooked them and my second job was keeping my grandfather awake on the ride home. So that was always fun! That meal, because it was a larger meal, it was 20 people around the table and I think that somehow I took away from that was that’s what food does, it brings people around the table. That was probably more important than the food itself.

Then I struggled as a kid with ADHD. I wasn’t diagnosed back then and my children are all clinically diagnosed and I found that cooking was something that I could figure out very easily. It came very easily to me. Once I started working in the kitchen, all that chaos just cut through the clutter in my brain and I was able to hyper focus on my cooking.

So it’s not a particular dish, but those are the 2 sort of memories that led me to a career of cooking.

AM: I love that. Gail?

GS: Again, I also don’t think that it was one particular dish, it wasn’t that one moment. My mother was an amazing cook when I was growing up and she had a cooking school that was run out of our house and wrote a column for our national newspaper of Canada as a way to be able to stay home and also work while her children were small. I had 2 older brothers and there was a lot of noise in our house. I think that it was just watching her do this all the time! She ran these classes in our house so there were always people in our home, she was always entertaining and I just saw how much pleasure it gave her and everyone and how fulfilling it was for her to nourish people and to feed people.

I remember that this wasn’t a real dish, but my favorite thing to do as a child while my mom was in the kitchen cooking was to put my little wooden stool at the sink and she would put a big pot in the sink and let me just invade her spice cabinets and I would squirt a bit of this and drizzle a little bit of that and take a big wooden spoon and I would make soup. It allowed us to be together and it gave me such purpose in doing that with her and it was just this imaginary game where I could be a chef and I think that that was sort of that feeling where this was just something that could sustain others and make me feel great and I just sort of loved that feeling of being in the kitchen.

AM: Wow that’s such a memory.

Well, Gail and Tom, you guys have been on Top Chef for 21 seasons and just seeing everything through this food competition, what initially drew you to being part of it and what do you hope that fans are getting out of it when they are watching you guys?

GS: Drew us to be a part of it. I don’t think that either of us were drawn to being part of it because when we started, it wasn’t a thing. There was no food competition reality shows. There was Iron Chef Japan, but obviously that was a very different kind of competition. So this was a real trailblazer at the time and when they came to both of us, neither of us knew what they were talking about, nor were we that interested necessarily because it didn’t seem like a rational thing to do with your career at that moment. I was working at Food & Wine Magazine and actually Bravo came to Food & Wine to partner with them, to teach them about the restaurant and food world and to help them with sort of part of the prize and to learn about the industry. They said, well in exchange, if we like one of your editors, we’ll put them on the judging table to represent the magazine as this partnership. I was chosen to be that person, but I very clearly remember that when my publisher gave me that news, I was sort of terrified!

AM: Gulp!

GS: But I was doing it for my job and I knew that I would still have a job after even if no one liked the show. I had this totally different job with the magazine and this became a side thing to try out to sort of – as a lark. But I knew that Tom was doing it and I had known Tom for many years. But more importantly, the magazine really trusted him. He was a Food & Wine Best Chef, James Beard Award Winner, and I knew that there was going to be a moral compass to the show because of that. So we headed out to San Francisco with very little expectations and I think that that has been the greatest surprise that it exceeded anything that I could have imagined!

CHEF TC: For me, I said no 3 times before finally being coerced into saying yes. I got a call from the producer who said they were doing a show and we think that you would be great. There was a show around that time that featured a chef and it wasn’t a competition and I was like, I don’t want to do that. Then they sent me some DVDs of Project Greenlight and I loved that show.

AM: Same!

CHEF TC: So they sent someone to get me on camera and they asked if I could come in for a screen test and I said no I’m not going in for that. There was a documentary done by a producer from ABC News on the opening of Craft so I sent them that and they said, they wanted to make an offer.

Part of the reason that I said yes and my wife always says that I shouldn’t tell that story, but I will! I got tired of going to food festivals and I’m sitting next to Bobby Flay and he signs 300 books and I signed 20 and I didn’t think that it was because he had a better book, it was because he was on TV!

GS: That’s a great piece of the story! Like if you were living in NY at that moment, everybody knew Tom Colicchio!

AM: Absolutely.

GS: He was the NY chefiest chef! He was the chef-y-chef and still is to the end! But he was such a NY icon, and there wasn’t like a history or a precedent yet where there were chefs that had huge national followings except for the few that were on Food Network. You had Bobby, Emeril, Wolfgang, and that was sort of it. So I think that that sort of recalibrated things.

CHEF TC: What I hope that the viewing audience gets from what we do is that – one thing that just drives me crazy is when people think that there is some kind of game that we are playing. That we are trying to promote one person over another. We don’t care who wins. I’m not a fan.

AM: We can see that when you’re talking on the show.

CHEF TC: Right. I’m not a fan, I’m there to do a job and to be as honest as possible. I hope that that comes across. We’re not playing favorites, we’re not saying that a woman won last season so a man needs to be in this one. No, we don’t care. We judge on the food and that’s it. The only thing that I asked the producers from day one is that judges make decisions. So far, we have made every single decision.

GS: And we have never regretted one either!

CHEF TC: Right! There is that little disclaimer that they say that they help us. If we’re stuck, they’ll say, “well you said this or you said that – what do you think about this?” But they don’t make the decision.

AM: It’s more like running the tape.

GS: Yeah!

CHEF TC: Exactly! It’s kind reminding us of things that we’ve said and trying to get us to discuss. But that happens so infrequently! It happened in a few finales where we were really stuck and because also I think in the finales we pay more attention to it because there is so much on the line and some of them were so close that it would just come down to –

GS: Tiny nitpicking things.

CHEF TC: But, yeah, that’s it.

AM: Kristen, we love that you won Season 10 and it has been great to see you come back for various guest judging, but now you’re on the other side as a host! How do you feel about that and what does it feel like to know how it is on both sides of the table?

CHEF KK: I mean – it’s still a wild thing to know that this is happening! But you know, I will say that having competed, guest judging and obviously when I was done with my season, developing a relationship with these two that went far beyond then the actual show itself, like coming back into it already felt like you were coming back into a family setting. You see producers that have been there since my season and long before, these 2 obviously, I’m very familiar with and so as new as the position was, me coming in and being with these people wasn’t a new thing. So that brought a lot of comfort. I think really the main difference between competing and judging and now hosting is that I get to be part of the whole thing! I get to experience all of the chefs and all of the different variations that they are and regardless of how long that they are there, I get to be there for the whole thing which is pretty fantastic! I also get to say that, “you’re Top Chef!”

GS: For us, where we stood, filling Padma’s (Top Chef, Taste the Nation with Padma Lakshmi, Waffles + Mochi's Restaurant) very high heel shoes, there were very few people that we thought would fit all of that and I think that in a way, it was a very obvious choice to us. Especially because, we knew that we didn’t need to bring in for the 21st season, someone who had never been part of the show before.

AM: Right.

GS: It only made sense because we had created this massive family of 300+ chefs over the seasons who have gone on to such success that it would only make sense to bring someone in who had already been part of it and Tom and I were not the ones that were making the decision, let’s be clear about that. We were involved in the conversations, but it was just so natural and it made such great sense, because she has become such a leader in the industry because she won a season and went on to just – I mean, we have been sitting there being so proud of her for a decade watching as a friend! So, it just felt like the most natural, possible choice.

CHEF TC: I had conversations with the producers and no other name came up!

AM: There you go! We were so happy when we heard that it was you!

CHEF KK: Me too, me too!

AM: What did you guys love about being in Wisconsin for this season and where would you like to see it go for the next one?

GS: Wisconsin was interesting. We were just talking about this. We have been to every corner of this country at this point and we have been abroad, you know our last season, our 20th season Top Chef: World All-Stars was a massive milestone by being able to shoot the entire season in London and in Paris. That was extraordinary, but coming back home to the heartland, we hadn’t explored the Midwest. We were in Chicago in 2007 and that feels like it was an eternity ago especially in the life of restaurants. So I think that it was great to be able to go back to that part of the country and to explore its foodways (Editor’s Note: In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refer to the intersection of food in culture, traditions, and history.), its indigenous culture, its agriculture, its history, the immigrant populations that brought so much of its food culture, and I don’t know, we had the greatest time! We ate a lot of cheese, we drank a lot of beer.

CHEF KK: There was a lot of custard!

GS: Oh yeah, frozen custard was obviously a highlight.

CHEF KK: I mean, thinking about where to go, I have only been to Milwaukee and Madison so the possibilities on my end – I mean wow, there’s so many places that we can go far and wide. But even from their perspective, they can speak to that, but after 21 seasons, there are just countless places that we can go and there are just so many options.

CHEF TC: The best parts of the show and they don’t get enough credit, the producers do such a great job. They’re on the ground 4 months before production starts, digging through, looking at different foodways, looking for interesting locations and really sort of teasing out some of these challenges. The team spends so much time doing it and yeah, we do a little bit of research. I mean, Gail does all of the research on the restaurants. I just tag along!

GS: I know where to go for dinner afterwards!

CHEF TC: But they do such a great job of researching for us and every season, it’s just beautiful because that location becomes its own character.

AM: Yeah.

CHEF TC: It becomes a real backdrop for everything that we do. Wisconsin was so great and the people were really friendly and so easy to work with.

GS: Coming from London, London was extraordinary for all the reasons that it was extraordinary, but London –

CHEF TC: Britain didn’t care about us!

GS: The UK doesn’t have Top Chef!

AM: Right.

GS: Their culture is all MasterChef all of the time.

CHEF TC: And the Queen died.

GS: Then the queen died in the middle of our season.

AM: Yes, that’s right!

GS: So then they really didn’t care about us. It was sort of refreshing, I liked that, but we were completely anonymous, no one cared, no one made a fuss over us, but sometimes you want a little fuss. I mean, you just want people to care that you’re there – just a little bit. Although I think it made us work harder and it challenged us in the best way, but coming back to Milwaukee – they were like – I mean, they were ready to welcome us with open arms! And that felt really nice.

AM: Love that!

And what about the 15 cheftestants this this season? Is there anything that we should keep an eye out for or what you were excited about or whatever you can share?

GS: I think that it’s really interesting that they’re fun, they’re all really good people, and they have great stories. Again, our casting team does the most amazing job because you think it’s just about casting the 15 best cooks that you can cast, but there are so many factors beyond that and our industry has changed so much and I think that it’s sort of a chicken and egg situation. Did we help mold the industry trends or did the industry trends help mold the show? I think that there is such an interesting interplay there, but you know, the diversity of our cast now versus 12 seasons ago in all senses right? Obviously people of color, we have always had a 50/50 women to men ratio which let me assure you is not the ratio in the real industry

CHEF TC: That’s right.

GS: It is such a massive undertaking casting people who are not only at the top of their game, but all have stories to tell and all can cook and talk at the same time, have perspectives and points of view that will carry over to our audience. It’s just an amazing thing the cast every season and the people that we meet and what we learn about them. I think that this year you will see a few really interesting things. Obviously stories from parts of the world from where they come from, their origins that we have never seen before which definitely is played out on their dishes and also, we’re talking a lot more about what it is like to cook with a disability in the kitchen. Which, this isn’t something that we have faced in a big way on this show. The chef who is actually from Wisconsin, Chef Dan Jacobs, the local chef and he has an amazing story to tell and I just think that it ups the level of appreciation for the craft.

CHEF TC: I think that this season, the chefs were somewhat a little inconsistent. One challenge, a chef would do amazing and then the next challenge it was – what happened? It was just hard to figure out –

GS: It kept us on our toes!

CHEF TC: It could have been nerves.

AM: Just looking at your face, we can see how you didn’t understand how that could happen.

CHEF TC: It was just so hard to understand because there were these ups and downs. But it was a great season and it was a lot of fun.

CHEF KK: It means that the challenges were very good though.

CHEF TC: Yeah, yeah.

CHEF KK: Because it challenged different parts of you and you couldn’t consistently be great at everything.

GS: And the same person wasn’t always on top.

CHEF TC: Yeah, it was an interesting season and there’s some fun stuff! We had a Sausage Race!

AM: When I saw that, I was like yes! Because I’m from the Midwest originally – I’m from Indiana!

GS: Oh!

AM: I was like what? They’re sharing the Sausage Race from the Milwaukee Brewers?

GS: It was the best! It was low hanging fruit. That kind of sounded dirty, but you know what I mean!

AM: Yes!

This season each episode is supersized for 75 mins. There wasn’t a Quick Fire in the first episode, the way immunity is handled – so what are the different twists that we can expect from this season?

CHEF KK: You know, I think that I’m really the most excited that I think midseason that’s after Restaurant Wars or something like that – that Tom and Gail are also part of the Quick Fire. So all 3 of us get to have the same conversation.

AM: Oh wow!

CHEF KK: Include it into the deliberation if you need it. It’s also nice to have the company and to have a little bit more time with them. So for me, that was one of the more fun changes that happened to do it with them.

AM: With the Elimination Challenge on the first episode, each of you had a task that the 15 cheftestants were divided to create 1 of 3 dishes. What was the thought behind the soup (Kristen’s Challenge), the roasted chicken (Tom’s Challenge), and the stuffed pasta (Gail’s Challenge)? Which we loved all of those.

GS: I think that we see patterns over the years right? We have been sitting in these chairs for a really long time Tom and I, longer than we want to admit and we see patterns in cooking. We see trends come and go, but even in the foundations of cooking, I feel that we and our producers have seen things that recur in good ways and bad, over and over again. There are certain foundations and techniques that every chef should have mastered long ago when they get to this stage, but amazingly, they get to the Top Chef Kitchen and it’s not that they don’t know how to make a roast chicken –

CHEF TC: Mmm

GS: And we know that they do it beautifully in their own kitchens.

CHEF TC: Mmm

GS: Or not.

CHEF TC: Mmm

GS: Some of them not.

ALL: Hahaha

GS: But it trips them up and they freeze and so we just wanted to first of all, put them in check and also, make sure that they understand that they shouldn’t be calling it in because something that seems really simple that we see so often on the show can be problematic and also for Kristen, I think that it was a great introduction for the first challenge because she had such a vivid memory in her season.

CHEF KK: We had to make a soup in order to make it to Seattle in the first place. So I cooked for Emeril in Vegas and there were 5 or 6 of us. You had to get his stamp of approval on the soup before you went on. So that was an easy choice for me!

CHEF TC: Roast chicken – if you’re a chef of this caliber and you can’t make a great roast chicken, maybe you need to rethink what you’re doing!

GS: Yeah!

CHEF TC: But also, there’s a certain maturity that you attain when you’re cooking for years, when you’re comfortable enough to leave something alone. I wanted to see who was going to over chef it.

AM: Right!

CHEF TC: Right? Versus having the confidence to just leave the roast chicken alone. I thought that it was a good way to start.

AM: Love that!

We all have our favorites whether it’s Restaurant Wars or certain guest judges that come in. What were your exciting moments of this season?

CHEF KK: Restaurant Wars was awesome! Restaurant Wars is fantastic and I love it so much. If I could ever go back in my life and redo one thing, it would be Restaurant Wars. I let it go.

GS: It ended up ok!

CHEF TC: I think you did alright!

CHEF KK: I just want to prove that I can do it! But it was nice to be part of it from the other side and now to be able to watch it when I see that episode – to see the thought process and the strategy that was played because I didn’t think about it in that way. So, throughout the season, I’m learning a lot about how to compete on Top Chef and I’m never going to do it again in terms of competing on Top Chef. But to also learn a thing or two with different perspectives and great chefs around the country who have something to teach us as well.

GS: I love all the challenges that take them out of the kitchen to cook in weird and wonderful places – on a farm, on a beach, in a baseball stadium. I think that it just changes everything and it gives us energy and it inspires us. But I also think that learning – everywhere we go as we obviously say – there are foodways, there are local traditions that we get to learn about and over the last several seasons gratefully, we have incorporated the indigenous foodways of everywhere we are – in Portland (S18), in Houston (S19), and certainly in this season in Milwaukee and I think that it really helps you take a step back from the way you think of food in the modern kitchen and in that sort of modernist way and we think that the way that we think of produce and agriculture gives us so much perspective as cooks.

CHEF TC: One of my favorite challenges was the Door County Fish Fry.

GS: Oh my God, wild!

CHEF TC: And the reason being was that there was this guy that does fish fry’s, probably 300 a year and he had a very specific way of doing it. We were all in the parking lot actually watching this happen and if you watch it with chef eyes, you’re like, “this is ridiculous. Why are you doing this?” You’re going against everything that you are taught. But the guy has been doing this a long time and it blew my mind that the chefs weren’t really paying attention to what he was doing. They were just like, I’m going to do it my way.

GS: Or I can make it better!

CHEF TC: Right, I can make it better. Yeah and it was interesting to watch.

AM: Oh wow!

CHEF TC: We also at some point, they were all calm and then you saw them all come to this realization that they really should have listened. Should have paid attention.

GS: They definitely should have paid attention in math class that day!

CHEF TC: Yeah.

AM: What can you tell us if anything about the finale that we should be looking forward to?

GS: I don’t know what we can tell you about the finale – there is a finale!

AM: There you go! There’s going to be people there.

CHEF TC: There’s people there.

GS: It’s not in Wisconsin. Every year it’s always a little different.

AM: So Tom, you always say that shooting this show is like Summer Camp.

CHEF TC: Yeah!

AM: What do you mean by that?

CHEF TC: Well I didn’t go to Summer Camp, but if I had –

AM: Neither have I.

CHEF TC: You go to Summer Camp, you have those friends. You see them for 6 weeks in the summer and you go back every summer and you see them. When we do this show, there’s probably 150 people on a crew these days. There has probably been about a quarter or 50 that have been doing this for 10+ years and so you see your summer friends. These are our summer friends and you hang out with them. You go out to dinner and a bunch of us play instruments and we get together and play so it’s fun!

GS: There are a lot of campfires!

CHEF TC: Yeah and it’s a fun get together and you fall right back into relationships as soon as you get there. It’s just immediately you’re right back into Summer Camp.

AM: What instrument are you playing?

CHEF TC: I play guitar!

AM: That’s what we thought!

CHEF KK: He’s very good!

GS: I play the cowbell! I’m joking!

AM: Kristen, what are you playing?

CHEF KK: If there was a keyboard, I would be playing.

CHEF TC: We’re going to get you a little accordion!

GS: Oh yeah!

CHEF KK: I will learn to play the accordion!

CHEF TC: Absolutely, we’re going to get you one so you can play.

AM: When we’re in the kitchen, we always love our favorite playlists while we’re making our dishes. What are 3 songs that you like listening to when you’re cooking?

CHEF KK: I don’t know if there is a particular song. But in my restaurant kitchen, there’s certain kinds of music that we go with the Beyonce, Whitney Houston vibe.

GS: Wow.

CHEF KK: Everyone loves it – it’s not politically drawn any which way.

AM: It’s just good sounds.

CHEF KK: It’s solid music. A lot of Earth, Wind, & Fire as well. At home, I listen to Van Morrison because I have great memories of my dad. My mom in the summertime in Michigan, all the windows in the house open and spring cleaning starts and my dad has like a CD player in the kitchen and it would blast through the house – Van Morrison – so for me, I always like to listen to Van Morrison.

AM: Tom?

CHEF TC: God, It all depends on what I am in the mood for.

GS: Yeah.

CHEF TC: I often cook with reggae and Grateful Dead - Anthony Bourdain just rolled over one time in his grave because he hates them, but it all depends. I do like cooking with music especially when I’m home.

We do have music in the kitchen here in NY at Craft, I stay out of it! I walk down there sometimes and I’m like, what the heck? But it’s like, do whatever you want.

AM: Gail?

GS: I would say the same. I love when I can be in my zone in my kitchen. I don’t like talking to people when I’m cooking, it's my quiet happy place. Everyone in my house knows that it’s my space. It’s not to say that I don’t speak to my family. I can also get them involved. But when I am in a rhythm with music, it really is my meditation in so many ways that that zone that you get into – but I listen to all kinds of things depending on my travels, where I have been, what’s happening in the moment. My husband actually works in the music industry. He creates playlists so there’s always playlists on my Spotify made from him. It also depends on my kids. My daughter has very strong opinions about the music so when she comes home she’ll often change it, but I just love a rhythm when I am cooking for sure.

AM: My last question has 3 parts, and is part of our feature, THE 9LIST 9M3NU, this month, it looks at: a) why you enjoy cooking in the Spring; b) what are spices that you enjoy cooking; and c) for Tom and Kristen, what are 3 dishes that we can enjoy are your restaurants and Gail, what are 3 dishes that we could enjoy if we were at your home?

GS: That’s a big 3 part question!

AM: We did this recently with Alton Brown and he got such a kick out of it!

So what do you love about the Spring when you are creating your dishes?

CHEF KK: I’m just excited to be out of fall! Because growing up in a 4 season kind of place, Austin is very different. I had to learn what food seasons there were. You had two tomato seasons – there’s a long story behind that. But you have 2 tomato seasons, 2 strawberry seasons. But I mean, for any season change that happens, by the time fall is nearing an end, I can’t do any more with squashes. I’m ready for the green fresh and the vibrancy! Now that my wife has started gardening, she has a whole Spring list that she is excited about. I’m excited about the fresh stuff at home and to be out of the fall vegetables!

CHEF TC: This time of year, morels, peas, and asparagus, fava beans, and rhubarb. I just shot photos of a book that I’m working on yesterday and it was Spring. There’s nothing happening in Spring right now although we had some great weather, but nothing is coming out of the ground yet. But in California, it’s already Spring and we had a bunch of stuff there that we shipped in. You know, it’s my favorite time to cook. I think that part of it is that it is Spring Renewal and you’re coming out of the winter, food becomes lighter, fresher, greener. The flavors are something that I really enjoy!

GS: I think that there is a reason that if you think about the rhythms of the world, like even in religion – Passover, Easter, or Eid, they all happen in the exact same time of year for a reason because it’s renewal, it’s celebration of the Earth and all of the waking up of the world again and so Spring is absolutely the best time of year to cook. All of the early berries and the rhubarb. All of the peas – I could eat peas all of the time, every moment of the year! But I don’t because they are so much sweeter and I like to eat them in the Spring and asparagus. All the fresh herbs, everything comes to life and I just feel like there is so much flavor there and you don’t realize until you get to cook with them, how much you have missed them through the cold winter months!

AM: Very true!

What are 3 spices that you like cooking with?

CHEF KK: Ooo someone else take this first so I can think about this one!

GS: Not together, but right now that I have been leading on a lot, sumac, smoked paprika, and cardamom. Again, not together!

AM: Right.

GS: But they are 3 spices that I find really add dimension to whatever I’m cooking.

CHEF TC: I love sumac! I always forget about sumac.

GS: I’m going to bring you some! I’m going to bring you some! I just received this giant pint container of the most beautiful sumac that I have ever tasted.

CHEF TC: Spice wise, pepper, black pepper, and long pepper which you don’t see a lot of. Fennel seed, I just can’t get enough of that!

GS: Oh me too!

CHEF TC: I absolutely love it, it’s one of my favorites. Gail and I are lovers of licorice, right here. The black ones, not the red stuff that’s candy. Actual licorice is my favorite.

GS: Ooo White Taragon is my favorite!

CHEF TC: Fennel – wild fennel fronds woo!

GS: Delicious!

CHEF TC: It’s the best!

CHEF KK: I agree on the black pepper! However, I like to toast my black pepper. So I toast my peppercorns before they go into the grinder. It just adds a whole other dimension of flavor. One of my favorite spice blends is Montreal Steak Seasoning.

GS: I love you for that answer!

CHEF KK: It’s so good!

GS: If I didn’t love you before, I love you now!

CHEF KK: It’s so good, so yes – Montreal Steak Seasoning.

GS: On everything? No matter what or just on meats?

CHEF KK: No, I do it on vegetables.

GS: Salty, smokey!

CHEF KK: I have it as a finishing salt on certain dishes. I don’t do it at my restaurant, I do it at home.

GS: I don’t know why it’s called Montreal Steak Seasoning.

CHEF KK: I don’t know either!

GS: It’s not particularly Montreal spices.

CHEF TC: It’s like why is that rice that San Francisco treat?

GS: That’s a really good question! It’s a mystery of the universe!

AM: Ha!

The last part of the question is for Kristen and Tom, what are 3 dishes that our readers should try at your restaurant that you would suggest for our readers to come and have?

CHEF KK: One of Arlo Grey's most popular dishes is this beautiful Malfaldini Pasta not that it was done intentionally, but I cooked these mushrooms several times and it just so happened to be a mushroom that got me my first win on Top Chef, but people love to come to the restaurant to try it. It’s like a 4 day sauce that you dehydrate and rehydrate it and it’s just humble white button mushrooms.

There’s this Crispy Rice dish which is my ode to crab fried rice in a lot of ways.

There are 3 dishes that will never change those two and the Lime Sorbet which has pink peppercorns, coconut, and people really love it and it’s like the dessert palette cleanser.

AM: Tom

CHEF TC: Well, it depends on the restaurant!

AM: Well choose your restaurant!

CHEF TC: So Small Batch out in Garden City, LI, I would say the Braised Chicken Thighs. We do it with semi-dried tomatoes, soppressata, lots of sherry vinegar, roasted garlic confit and really good.

Craft NY, the Braised Beef Short Ribs are the go-to there and any of the pasta dishes that we make are really good. We make them all by hand at Craft.

Then Temple Court, the Roast Chicken is really good! It’s a Spring roasted chicken with lots of garlic, ramps, and mushrooms.

AM: Gail, if we were to go home with you, what would we have for Breakfast, Lunch and Dinner?

GS: Oh wait, now I have to give you a whole day? That’s a lot of things!

AM: Well, it’s 3 dishes!

GS: Alright, sure, ok! That’s fair!

Alright, I’m a big egg person so I would always make you eggs in the morning. I like just a simple, well I like eggs anyway that you give them to me, but one of my favorite ways is just a really simple soft scramble with some chives and a little parmesan. But I’m very particular, I hate when eggs are overcooked. I don’t want them undercooked.

CHEF TC: You hate the Spanish Fry.

GS: I hate – well I love them in a Spanish Tortilla but the fried egg with the crispy edges – I like it when the egg yolk is still runny.

CHEF TC: Ok.

GS: You know what I mean?

CHEF TC: Alright!

GS: There’s a delicate balance, but for a scramble or an omelet, it really drives me nuts when you get that brown crust on top! A soft scramble means cooking it slowly. People just want to pummel an egg and that’s not nice to the egg. So that’s what I would make you for breakfast.

For lunch, lunch is kind of random – it’s not like I’m making elaborate lunches! But maybe I would make a roasted chicken with some spring vegetables or make you a really big fresh salad with a beautiful piece of fish on top.

For dinner, my family, we love soups all year around. We make a lot of soup and braises as well as stews because it’s really great for families to eat and to make in big batches! But now that it is Spring, maybe I need to get out of that.

I’m trying to think of dinner because I don’t have a signature or a restaurant so I don’t have to cook anything ever more than once! I love that as a cook, I can make whatever I want.

AM: That’s right!

GS: So I think that it really depends on the time of year and where I’m coming from. Every time I’m coming back from a trip, I bring back with me these memories of a favorite thing that I was cooking then so I just got back from a trip from Quebec and all I want to eat now is Maple Syrup on everything. So, I might make you a very traditional Quebec Tourtiere which is a savory meat pie with a beautiful golden crust. It’s sort of like a chicken potpie, but it’s a little heavier. Or maybe a Tarte au Sucre which is a traditional Maple Sugar Tart – for dinner – just tart!

IG @bravotopchef

@kristenlkish

@tomcolicchio

@gailsimmonseats

PHOTOGRAPHY COURTESY | FRONT COVER Stephanie Diani/Bravo | PG 16 - 39, BACK COVER + 9PLAYLIST COLLAB David Moir/Bravo |

Read the MAR ISSUE #99 of Athleisure Mag and see IN GOOD TASTE | Chef Tom Colicchio, Chef Kristen Kish, and Gail Simmons in mag.

SPRING STAYCATION | NOMO SOHO + CHOLA

We've navigated the fall and winter and depending where you're located, you're experiencing varying degrees of Spring! We love that during this time of year, you just want to do more things outside for longer periods! We also love that you feel the need to get a change of pace and sometimes it's not about traveling to a far off locale, but to experience your city and its neighborhoods in a different way!

For this month's location, we decided that a staycation in SoHo was the perfect way to enjoy of of our favorite neighborhoods. The ability to have an array of shopping destinations, restaurants, galleries, and more in the area is a great way to have a bit of a reset whether you do it solo, with friends, family, or your significant other!

To kick off our staycation, we stayed at the NoMo SoHo located on 9 Crosby St. We love that this area is Instagram ready, makes you feel like you're in the midst of fashionable brands from Maison Margiela, Alexis Bittar, R13 Denim, and Flying Solo to name a few, and has epic views with their floor to cieling windows where we could take in Hudson Yards and World Trade Center.

We have had the pleasure of attending a number of editor events, grabbing a bite at NoMo Kitchen, and more. We sat down and talked with NoMo SoHo's General Manager, Jeff Harvey, to find out about this hotel, amenities that it offers, the guest experience!

ATHLEISURE MAG: We've had the pleasure of attending events at this property from a number of years when it was the Mondrian and when it became the NoMo SoHo. Before we delve into the hotel, what can you tell us about what draws people to SoHo?

JEFF HARVEY: SoHo is an iconic Manhattan neighborhood - it’s infused with creativity, evocative expression, and artistic dedication - and we are lucky to call it home. Guests who stay at NoMo SoHo are truly in the epicenter of fashion, art, culture and nightlife, experiencing the best of the city.

AM: When did NoMo SoHo open?

JH: The hotel rebranded as NoMo SoHo in 2015.

AM: One of our favorite things about the hotel is the entrance. It's fun to see the graffiti, the arced trees and the lights. What is the overall aesthetic of this hotel that you want guests to feel when they enter?

JH: We’re very focused on art, and are proud to showcase both local artists and world-renowned talent. The archway at the entrance called the Tunnel of Love, along with the surrounding pieces, prepare guests for what they’ll see once inside: a graffiti-style heart mural in NoMo Kitchen from J. Goldcrown and rotating exhibitions throughout the hotel. Most recently, we showed art from local artist Robert Malmberg’s collection “The Sum of our Parts,” and we have exciting art and cultural activations planned for the remainder of the year.

AM: We love that this hotel has a number spaces that are IG worthy, including NoMo Kitchen. Can you tell us about the ambiance and when it is open?

JH: NoMo Kitchen is situated on the ground floor in a bright, vibrant greenhouse setting, offering a true SoHo dining experience. The restaurant is open daily for breakfast, lunch and dinner, and serves brunch Friday through Sunday. The restaurant extends onto the patio with the Rose Garden, an outdoor dining option open any time the weather permits. This floral oasis in the middle of the city is a picture-perfect spot to enjoy a meal with friends.

AM: In terms of the perfect Spring cocktail, what are 3 that you suggest for lunch?

JH: We suggest the “Spring Fizz,” made with a gin base, bergamot liqueur, raspberry notes, lemon & a splash of grapefruit. This cocktail is refreshing and light, making it perfect for sipping on a warm spring day. We also recommend the “Rose Spritz,” made with sparkling rose and St. Germain, perfect for outdoor gatherings and pairs wonderfully with springtime fare. For guests looking to enjoy a cocktail sans-alcohol, we recommend the “Immuniti” mocktail with hibiscus, fresh thyme and lime.

AM: When we're popping by for lunch, what are 3 appetizers that we can share?

JH: When enjoying lunch at NoMo Kitchen, we’d recommend sharing the roasted tomato burrata, the crab coquettes, and endive bites. These simple but classic options are the perfect tasty portions to start a lunch rendezvous.

AM: What are 3 dishes that you suggest for lunch that should be on our radar?

JH: For lunch, our flatbreads are always a hit. The heirloom tomato and garlic or the vodka sauce and burrata are not to be missed.

AM: As we move into dinner, what are 3 appetizers that you suggest that are on this portion of the menu?

JH: For dinner, we recommend the beef tartare, garlic shrimp, and the king oyster mushrooms to start.

AM: What are 3 entrees that we should consider for dinner when sharing with friends and family?

JH: When sharing at dinner, we recommend sharing the seafood paella or the whole baked rainbow trout. Both entrees have generous portions and are ideal when sharing.

AM: What are 3 cocktails that we should have for dinner?

JH: For dinner, we recommend guests order a classic martini, a timeless cocktail that's simple yet sophisticated, making it an excellent choice to accompany dinner. From our menu of signature cocktails at NoMo, “The Fix” is made with bourbon, campari, white peach & chipotle, perfect for sipping on its own or pairing with a variety of dishes. For guests looking for a lighter drink, we recommend the “Sun Kissed” featuring citrus and ginger flavors. These dinner cocktails offer a range of flavors and styles to complement various meals and occasions, from light and refreshing to bold and aromatic.

AM: What are 3 entrees that we can have for brunch when sharing with friends and family?

JH: Some of our most popular brunch offerings include the NoMo lemon ricotta pancakes, the avocado toast, and the NoMo burger. These options provide the perfect variety of savory and sweet to satisfy any craving.

AM: What are 3 brunch approved cocktails that we should enjoy?

JH: NoMo Kitchen recently launched its spring menu, featuring a great variety of seasonal, internationally-inspired dishes. It includes some year-round favorites, like our lemon ricotta pancakes and NoMo burger, alongside new items like a baked whole rainbow trout, ricotta flatbread with sundried tomatoes and artichokes, and a strawberry rhubarb tart. Combined with our mixologists’ expertly crafted cocktails, the new menus ensure guests can find the perfect option for their ideal meal in SoHo.

AM: We love a good Happy Hour - what do you offer during this time of day?

JH: Our happy hour is from 4-5pm every weeknight, and we offer discounted drinks and bites for those looking for an afternoon snack or a quick stop after work. During happy hour, beers start at $8, wines and spirits start at $10, and select appetizers such as grilled fish tacos, sriracha honey chicken wings and angus beef sliders start at $10.

AM: We love Taco Tuesday and in the month of March, you have some amazing themes. What are some themes that you have for this for the rest of the Spring and as we head into the Summer?

JH: Our chefs have been flexing their creativity with our Taco Tuesday menus. Past dishes have included octopus tacos with purple potatoes for National Octopus Day and Kahlua-marinated carnitas for National Kahlua Day. Upcoming menus will celebrate National peanut butter & jelly day with a first-time dessert taco and National German beer day for example where the taco protein will be battered. Taco Tuesday at NoMo Kitchen is served as a combo paired with a Margarita that follows the theme.

AM: We really enjoyed seeing the views from our room as those floor to ceiling windows were great! For guests who are staying at NoMo SoHo, tell us about the rooms as well as suites that you offer and what are the amenities that you have available?

JH: We’re proud to be in the tallest building in SoHo, and our floor-to-ceiling windows show off the incredible views that come with that distinction. Depending on which way the room is facing, travelers can get truly panoramic views of the beautiful city skyline, seeing the bridges into Brooklyn and overlooking the Empire State Building. The hotel’s spacious rooms feature full-size work desks, C.O. Bigelow bath amenities, luxurious bathrooms and more.

AM: You offer a #YourPlace package that allows people to use a room during the day. This is such a great concept - can you tell us about what day guests can enjoy when purchasing this package and if there are discounts for those who want to book a series of days?

JH: YourPlace allows guests to rent rooms for four or eight hours, providing premium day-use rooms that are popular with remote workers looking for a quiet, distraction-free place to boost productivity. These rooms come with complimentary snacks, access to our fitness center, and contactless room service.

AM: Tell us about your fitness center and what you offer here.

JH: Our 24-hour fitness center is equipped with cardio machines, free weights and weight machines. NoMo SoHo also frequently hosts public workout classes in our Penthouse or outdoor terrace (seasonally), open to guests looking to break a sweat and take in some of the best views of the city.

AM: There are many reasons why people are at your hotel and there is something about being in historic SoHo! For those that live in the neighborhood and are not staying at the hotel, but swing by NoMo SoHo for a Taco Tuesday, what are 2 additional things that you suggest that they should do in the neighborhood?

JH: SoHo has incredible shopping and a wide variety of art galleries. We always recommend that guests take in all of the art they can find nearby, and frequently see guests toting shopping bags into the hotel.

AM: For those that are enjoying a vacation or staycation, what are 3 things that you suggest that they should do in SoHo or in a nearby neighborhood?

JH: In addition to art and fashion, New York City is filled with opportunities to see live performances. Whether it’s a comedy show or a concert, it’s highly recommended.

AM: For our business traveler, who has the pleasure of staying at the hotel. What are meeting options you have for their gathering needs on property and what are 3 things that you suggest that they can enjoy in terms of bonding with their fellow colleagues that are off property and are in SoHo?

JH: Our event venues offer incredible variety. For a traditional meeting, groups can book our ground floor gallery or terrace, or groups can opt to book the Penthouse & terrace for a meeting with a view. The Penthouse has 360-degree views of the city, ample outdoor space, and can be configured to fit groups large and small. Business dinners in NoMo Kitchen are always a hit, and there’s no shortage of entertainment just outside of our doors for business travelers looking to take in more of the city.

AM: With the Spring and the Summer around the corner, are there events coming up that NoMo SoHo will be part of that you would like for us to know about?

JH: We just launched a series of wellness classes with Sound of Om, a local partner leading yoga, sound baths, meditation and more in our Penthouse. It’s a great way for guests and locals to relax atop the city. The Rose Garden is also open this spring and summer for diners looking to take in the weather during the warmer months.

AM: Are there any packages that you would like to highlight that we should keep on our radar?

JH: Our Pride offer will be available for stays throughout the month of June and will give guests a Pride welcome amenity, credit to dine at NoMo Kitchen, and two complimentary Pride cocktails at the restaurant’s bar.

IG @thenomosoho

PHOTOGRAPHY COURTESY | NoMo SoHo

We love that a staycation allows you to really enjoy a neighborhood at a granular level whether it's trying a new coffee spot, walking into a lounge for a few drinks, or taking in the architecture in the area! But when you're in a city like NYC, you are only an Uber or subway ride away from changing up the vibe!

We decided to revisit Chola, which we have previously featured in The Art of the Snack for our NOV ISSUE #49 in 2019. They have been making incredible Indian cuisine for 26 years and we wanted to try new dishes on the menu as well as take in the vibe and heartwarming way that they create each dish that leaves their kitchen. After an epic meal on the UES, we wanted to go deeper into their history, find out about the founder Shiva Natarajan as well as its owner Min Bhujel, and what guests can expect from this restaurant which is enjoyed by so many including Martha Stewart who has dishes named for her!

ATHLEISURE MAG: We had the pleasure of dining at Chola a few years ago and enjoyed the dishes that we had. Can you tell us a bit about the history of Chola as we know it opened in 1998!

CHOLA: Chola first opened its doors in February 1998, initially offering a menu centered around North Indian cuisine; however, it wasn't until founder Shiva Natarajan introduced South Indian dishes to the menu that the restaurant truly garnered attention. This pivotal move earned them a notable two-star review from The New York Times, propelling Chola to its current status as an acclaimed dining destination.

AM: Shiva Natarajan founded the restaurant and is known as a pioneer in Indian Cuisine here in NY. Can you tell us about his background and what led him to creating Chola?

C: Shiva, the founder of Chola, initially embarked on a career in finance as a young professional. However, after a few years in the financial sector, Shiva realized that his true calling lay in the culinary world. Growing up, he spent considerable time in the kitchen, learning invaluable techniques and recipes from his grandmother. This early exposure ignited his curiosity and passion for food and cooking, ultimately prompting him to transition away from finance. Inspired by his love for Indian cuisine, Shiva ventured into the restaurant industry, launching establishments like Sahib and Malai Marke. Through these ventures, he played a pivotal role in pioneering the Indian dining scene in New York City.

AM: We enjoyed meeting Min Bhujel as we dined at Chola this month and he is now its owner. Can you tell us about his journey in the culinary industry, working alongside Shiva, what it means to run the restaurant, and what the goals are for the upcoming years?

C: Min Bhujel embarked on his culinary journey in his native India, accumulating 16 years of experience in the hospitality sector. Upon moving to the U.S., he had the privilege of being mentored by Shiva, eventually becoming his protégé and right-hand man for over a decade. During this time, Min played integral roles in the operation and management of several of Shiva’s acclaimed restaurants.

Now, as the owner of Chola, Min's journey has come full circle. Running the restaurant holds profound significance for him, symbolizing the culmination of years of hard work and dedication in the culinary industry.

Looking ahead, Min, alongside Shiva, aims to uphold Chola's recognition in the Michelin Guide. Their ultimate aspiration is to earn a coveted MICHELIN star for the restaurant, reflecting their unwavering commitment to culinary excellence and innovation.

AM: What is Shiva's involvement in Chola at this point?

C: Shiva remains heavily involved in Chola's operations, particularly in menu and recipe development. He maintains a consistent on-site presence, diligently overseeing the quality and consistency of their menu items and service. Acting as a guiding force, Shiva continues to play a pivotal role in ensuring the restaurant's ongoing success.

AM: Shiva was on Martha Stewart's, Martha Cooks on Roku and is currently writing a cookbook. Can you tell us about this recent appearance as well as his cookbook?

C: During his recent appearance on Martha Cooks, Shiva teamed up with his friend and longtime patron, Martha Stewart, to showcase the preparation of some beloved traditional Indian dishes. Sharing his expertise, he provided valuable insights on spice selection and demonstrated the art of cooking Martha's favorite Indian dishes, including Butter Chicken, Okra, Lemon Rice, and Raita Yogurt.

Additionally, Shiva is currently channeling his extensive knowledge and experience of Indian cuisine into writing a cookbook. This endeavor aims to consolidate his culinary wisdom and travels across India, where he has picked up countless regional recipes to be shared with the world.

AM: When we're talking about Indian food, what are the ingredients and spices that are indicative of this cuisine?

C: When discussing Indian cuisine, several key ingredients and spices come to mind that are indicative of its rich, vibrant flavors. Some of these include curry leaves, coriander, cumin, saffron, cloves, chili, fenugreek, tamarind, and ginger.

AM: From a culinary standpoint, what regions do the dishes offered come from?

C: The dishes offered at Chola originate from diverse regions across India. These include Northern Indian regions like Kashmir and Punjab, as well as Kolkata in the northeast, and southern regions along the coast such as Bangalore and Karnataka. Shiva's extensive travels throughout India have enabled him to bring back traditional and original recipes from these regions, enriching Chola's menu for his customers to enjoy.

AM: You make your Ghee fresh at Chola - why is this such an important ingredient?

C: Freshly made Ghee holds significant importance at Chola due to its profound impact on the flavor of the cuisine. Crafted daily through the tempering technique, it enhances the taste and aroma of the dishes. One of Chola's best-kept secrets lies in the special blend of herbs used to temper the Ghee, further enriching its flavor and aroma.

AM: Before we delve into the menu, can you tell us about what guests can expect to see when they come into the restaurant. And can you tell us about the iconic vintage clock?

C: With a passion for antiquing, Shiva procured a broken antique clock from a train station three years ago. After careful restoration and customization, this clock now proudly adorns Chola's entrance, symbolizing its enduring presence in the Upper East Side neighborhood for the past 26 years.

Stepping inside, guests are greeted in the front room that features a spacious bar embellished with golden hanging pendants, exuding a warm and inviting glow. In the dining room, marbled walls complement gray banquettes lining the perimeter, while black and white photographs showcase coastal scenes from Southern India, offering a glimpse into the cuisine's origins. Throughout the restaurant, a blend of modern and traditional accents pays homage to the vibrant tapestry of Indian culture.

AM: In our recent visit, we were reminded of why we love this restaurant as you can feel the love and mindfulness in the dishes. It's also amazing to watch the faces of others that are there as you can see that they are being transported as well. Can you talk about some of the traditional culinary practices that are upheld at Chola?

C: At the heart of Chola's cuisine lies a deep-rooted passion and reverence for traditional cooking methods. Drawing inspiration from familial traditions, the kitchen meticulously upholds these practices to preserve the authenticity of each dish.

For Shiva, maintaining these culinary traditions is akin to staging a Broadway performance each night. The kitchen is expected to operate at peak performance, ensuring the consistency and excellence in every dish. This dedication guarantees that each visit to Chola promises the same high-quality experience for their patrons.

AM: You have new items on the menu which I know we had the pleasure of having. For an appetizer, what are 3 dishes that you suggest that we should share with friends and family?

C: For appetizers, here are three dishes Shiva highly recommends sharing with friends and family:

• Baghari Jhinga, creamy mustard shrimp from Kashmir

• Phuckawala Alu Dum, spiced tamarind potatoes, fresh coriander, and ginger

• Lasoni Gobi, tangy cauliflower, ginger, and garlic

AM: For the entree, what are 3 dishes that you suggest that we should enjoy?

C: For Entrees, Shiva suggests the following:

• Lata Shetty’s Lobster Ghee Roast, a family recipe from Shiva’s mother-in-law with tamarind, coconut, and onions

• Meen Polichattu, pan seared fish in a banana leaf

• Tanjavur Avial, a coconut-vegetable dish from Kerala

AM: We are huge fans of Saag Paneer and we did enjoy that when we visited, but we also had a new favorite, Gosht Saag! The lamb was lovely and that balanced with the spinach was truly a great experience! Can guests who enjoy a specific meat like goat have it paired with a curry or sauce that would make it a unique dish that may not be officially on the menu?

C: While we strive to accommodate our guests' preferences, our preparation method involves marinating and grilling meats specific to the masala or curry they will accompany. This meticulous process ensures optimal flavor but limits the flexibility to interchange meats with our sauce variety. Therefore, we cannot always accommodate the interchanging of meats and sauces, but we are confident there is something for everyone on our expansive menu.

AM: What are 3 meat based dishes that we should think about having for our next meal?

C: For Meat dishes, Shiva suggests:

• Melagu Kozhi Chettinad, a spicy pepper chicken curry dish from the house of Chettiyars

• Golbari Kosha Mangsho, a slow cooked bone-in goat curry from Kolkata

• Saag Gosht, spiced lamb, pureed spinach, ginger

AM: We love the rice and naan dishes that are offered - what are 3 that we should order for the table?

C: Must try rice and Naan items are:

• Misti Rice, a delicacy from Kolkata that features sweet rice, cashews, raisins, and ghee

• Mughlai Goat Biryani, a highly aromatic specialty with Basmati rice, whole spices, yogurt, and herbs served in a clay pot

• For Naan, the Chili Onion Naan is recommended for spice lovers

AM: To complete our meal, what are 3 desserts that we should think about having to share?

CC: To round off your meal perfectly, patrons should try the following desserts:

• Kulfi, a condensed milk and saffron ice cream

• Misti Dohi, a fermented sweetened yogurt from Kolkata

• Coconut Barfi, coconut squares with cardamom

AM: The cocktails have been curated by Allen Katz, Owner of the New York Distilling Company. Can you talk about his background and what his vision was for your beverage program?

C: The cocktails at Chola have been crafted by Allen Katz, Owner of the New York Distilling Company. With a background as one of the nation’s foremost authorities on distilled spirits and cocktails, Allen serves as the Director of Spirits Education & Mixology for Southern Wine & Spirits of New York. Renowned for his expertise, he conducts public and professional seminars on topics such as America’s food and cocktail heritage and even hosted The Cocktail Hour for Martha Stewart on SiriusXM.

For Chola's beverage program, Allen created cocktails that harmonize perfectly with the cuisine. He aimed to provide refreshing options that complement the bold flavors of our spicier dishes, ensuring a well-rounded dining experience for Chola’s guests.

AM: What are 3 cocktails that you suggest that we should order when enjoying our meal?

C: From Allen’s list, must try cocktails include:

• Himalayan Sunset, Spring 44 vodka, King’s Ginger liqueur, mango puree and fresh lime juice

• East of Manhattan, Ragtime rye, La Copa sweet vermouth and saffron syrup

• Ginger Lime Fizz, vodka, orange liqueur, ginger, fresh lime and cranberry juice

AM: In terms of beer and wine, what are 3 you suggest?

C: When it comes to beer and wine selections, Shiva recommends the following:

• Indian beers like Taj Mahal and Kingfisher offer a refreshing complement to the cuisine

• Rose from Driopi, Greece pairs nicely with a variety of dishes

• And don't miss out on Chola’s house-made Lassis, available in Mango, Sweet, and Salt variations, which are great non-alcoholic beverage options

IG @cholanyc

PHOTOGRAPHY COURTESY | Chola

Read the MAR ISSUE #99 of Athleisure Mag and see SPRING STAYCATION | NoMo SoHo + Chola in mag.

IT'S ABOUT THE STORY | MARIA STEN

This month's cover editorial is with actress and writer, Maria Sten. Throughout her career she has used her passion for creativity to navigate her interests whether it was being Miss Denmark 2008 and then representing her country at Miss Universe, working as a model and a dancer until connecting with her passion for storytelling!

For fans of Big Sky, she wrote for this crime genre series that took place in Montana; those who enjoy immersive podcasts, she included her voice work in QCODE's Narcissa; and she's currently in Prime Video's Reacher whose second season is streaming now and we're excited to see that not only is the third season greenlit, but it is already in production, and of course her character, Frances Neagley will be back!

We wanted to find out more about how she got into the industry as a writer and actress, the stories she likes to tell, how she gets inspired, being on Reacher, its success, working on projects she's passionate about, and more.

We also enjoyed our cover shoot with her at il Pellicano and Bijoux Lounge in NoLita which has been on our list to transport us as we navigate the winter weeks ahead.

ATHLEISURE MAG: We have been a fan of yours across the Narcissa podcast, your work as a writer with Big Sky and obviously with Reacher! But before we delve into that, in our research we saw that you were Miss Denmark 2008 and competed at Miss Universe as well, you were a dancer, and a model. What made you want to do that and to ultimately, dig deeper into entertainment as a writer and a producer.

MARIA STEN: You know, that’s a good question. I think that one thing that is true to my life and has always been true is that I have just zero chill. So I just want to do stuff all the time. I want to work, I want to challenge myself all the time and I want to grow. I came to NY when I was 18 to be a dancer and obviously when you come to NY as an immigrant, I did not have papers and I was working very hard to try and build my career and to build sort of a profile for myself so that I was able to get papers, and I was going back to Denmark and then randomly, Miss Denmark opportunity came up and I thought, sure why not? I won and then they said, do you want to go to Vietnam for 1 month and do Miss Universe? I thought, how could I say no to that? I think it was sort of a strange roundabout way as I don’t think that I consider myself to be a pageant girl per se, but it was such an incredible experience and I got to meet these amazing women from all over the world and I do still know a lot of people in that community. So you never know when these once in a lifetime experiences – how they can come about! For me, that was just something that I couldn’t say no to.

Then I think that from then on evolving into a dancer and then music, acting which I had done when I was a teenager and as a child a little bit. I sort of realized that these were the things that I wanted to do for my life. The desire to write came as a necessity to do so as I didn’t really feel that I could really stretch with the opportunities that were offered to me. Black women in the industry, at least at the time, it was more limited what we were offered. It still is in terms of opportunities, but of course, it is better now. I just wanted to write to play in the same roles that my other colleagues were able to play in as well. Then people apparently thought that I should be a writer! So now, I do both!

AM: I love that and to your point about the pageant system. In addition to my role here, as a fashion stylist, I have styled Miss America 2019 as well as Miss Ecuador 2018 ahead of her competing in Miss Universe that year. It is such an interesting world and that network is really amazing because the interest that a lot of the people do are so different. It’s literally that they could be rocket scientists, fashion designers, or other interests. It’s cool to see people that are part of that world!

MS: It’s really interesting and I think of course in America, it overlaps a lot. I’m still in communication with Miss Puerto Rico that was from my year, Ingrid who is also an actress, Meagan Tandy who was Miss California USA who was the year before me, and Miss Iowa from 2007 Dani Reeves is a good friend of mine. Not necessarily because we competed in pageants, but that network and you just find people like you do in any other industry that you connect with and you stay friends with! It’s really incredible. Meeting photographers like Fadil Berisha who is an amazing photographer did my very first headshot in New York when I was 19.

AM: I styled a shoot for an artist that he did the album art for – so talented!

MS: Yes he is and that was because of Miss Universe. I’m definitely grateful for that opportunity and it was only just a springboard for me to stay in the United States, to build my career, and etc. etc.

AM: I was such a huge fan of Big Sky and love that you wrote for this series. What drew you to this show?

MS: I am a huge Western nerd. I have been riding horses since I was 3 years old and I went to the US for the first time when I was 8 and spent a month with my family on a ranch in Arizona and I totally got bit by this Western bug because I grew up riding English and I had no idea that there was this thing that was called the Wild West and that there are these big wide open spaces with nature and cowboys with cool hats and six shooters! So I totally got obsessed with this world and watched all the westerns growing up and I had been wanting to write one for forever. I did write a pilot early on which was a spec of mine which was a period western. So when Big Sky came along, it was kind of an obvious choice for me. It was a Black female lead set in Montana and it’s a crime show and I thought – yes and of course, David E. Kelley (The Undoing, Love and Death, The Lincoln Lawyer) was attached! Generally, I don't do a lot of network television, but when it is David E. Kelley is doing it – that’s the parameters for it – that’s sort of a no-brainer for me.

AM: What do you look for in a project when it comes to you coming on as a writer?

MS: I definitely look for character and world and relationships. That’s definitely what I’m looking for and a lot of my projects are always born out of wanting to play in a world, but also what do I want to do as an actor? What could be interesting for me as an actor and also, what is the lack in the space? If I don’t see it in the space – female villains or Black people in the Western space – all of these things are things that I want to be playing in, but I don’t see – that is always a good incentive for me to start writing in some way, somehow. Definitely looking for things that are unique and have something to say. That is always important to me.

AM: What is your creative process like when you’re writing. It must be so interesting where obviously you’re thinking about the storyline and future seasons or how that character arc grows over a period of time. Where do you start with that?

MS: I definitely start with the pilot and I think about what is the pilot, who are the people that we care about, what is the central relationship, and what is the central theme of the show? Then, once I have a good grip on the pilot, what are we setting up with the world and the relationships with the characters – then I will branch out. I do that sort of organically. Once I’m flushing out the pilot, I’m thinking about when certain information will have to be revealed if you’re thinking about the season as a whole.

AM: Right.

MS: It’s an organic way and I don’t really have a way of going about it. I think that most things come to me in different ways. Sometimes I just know a scene, I know the beginning or the end, sometimes I just know the character and I just want to focus on that character and what interesting situation that I can put them in. Most of my own stories are like misfit families. Family dramas of some kind. So oftentimes, the central relationship will always be some kind of family relationship and how we can dive into these complicated relationships. Flawed characters are what I like to dive into. So that’s usually where it goes.

AM: I’m a huge fan of podcasts, generally true crime. But I really appreciate other genres in the scripted space. QCODE is one that I love with their immersive approach to storytelling and Narcissa was amazing and I loved hearing you in it. What drew you to that?

MS: Thank you!

AM: Oh it was so good!

MS: Yeah, I think that – what was happening at that time? Fun fact, I think at the time, I was home writing on something and I had just broken my wrist snowboarding so I was sort of just stuck at home and they said, “do you want to do this thing from your closet?” and I said yes absolutely because I really wanted to be able to do a project. That was one fun fact and also I think I really just wanted to dive into the character. That character is so interesting and not to give anything away, but playing something like that and the different dynamics that you have to sort of consider in playing a character like that, I thought it was interesting and to also look at AI and what’s to come in our society – I thought that that was interesting. For me, I thought that it was a fascinating dive into audio. I haven’t done a lot of voice work and I would love to. So I thought that it was a good way for me to get started.

AM: Over the holiday I watched the first season of Reacher and then watched the screeners of the 2nd season of Reacher. It's interesting that with as many shows that I watch and love there are always those that I haven’t gotten around to and I know I would love them! In prep for the interview, I wanted to see both seasons and it was so good and so fun to jump into. What was it about this show that you wanted to be involved in this series?

MS: Off the bat, it’s the action! I love the action, I love strong characters, kinetic characters, kinetic stories – Neagley, this word is so overused, but she’s a badass in a lot of ways and she also has this other kind of quirky quality about her. So to me, that was something really interesting to get to play with and to figure out how to make it interesting and grounded at the same time. For sure, to begin with. I knew it was going to be this splashy/action show and then when I got the job and I realized that there was this whole billion dollar book franchise that is behind it – I read all the books that Neagley was in and I got excited because there was so much to dive into and to explore that was about this mysterious woman that I got to play!

AM: Well beyond reading the books and the information that you were given, how else did you prepare to play her?

MS: Definitely kinetically. I was training just sort of on my own physique that we do as actors. Then I did kickboxing which I did when I was younger, shadow boxing, doing drills with a stunt team and then there was a lot of speaking to military veterans that had served – specifically women who had been in the army and the marines. I have a couple of friends that are veterans and so they put me in touch just so that I could understand what that life was like and the real things that you sort of have to endure day in and day out as being deployed and being part of this mahinery that is the US military.

I just love doing research and deep diving with characters so it was a combination of a few things.

AM: Obviously, not to have spoilers or anything, but where do we leave Neagley in Season 1 and where do we pick up with her again as we go into Season 2?

MS: You know, the good thing about the show is that each season is a contained story, right? We do 1 book per season so it feels quite satisfying where when we were in the first season, it was a limited series and if you’re watching the 2nd season, you don’t have to have seen the previous one to enjoy the next one. Of course, I think that you should so that you have an understanding of the character Reacher (Alan Ritchson), who he is and how he moves through the world.

But I think that we leave her and she’s come in to do her duty and to help save her friend. And now, we pick back up with her in Season 2 where there are bigger stakes for her and them because members of their unit have turned up dead. I think that is much more of a personal round and a personal story for all of our main characters this season. I think that the action and the scope of the season is indicative of that in terms of the action and the interplay between the characters and how stark it also is given that we shoot in the winter in Toronto.

AM: The final episode of the second season I was like, this is so exciting where everything ends. We know that it has already been greenlit for the 3rd season and we know that we will continue to see you. Do you know anything about the 3rd season that you’re able to share with us or what would you like to see if you were able to be in the Writer’s Room?

MS: I may or may not know things that I may or may not be able to talk about! So we can leave it at that ha ha! Of course, we will see Reacher do cool things in Season 3 and if Nealey shows up to lend him a hand again – hopefully that will be exciting for the fans as well as it has been in the other seasons. I think that the liberty of doing a book per season, we can dive into new stories as we adapt them for screen. The showrunners and the powers that be can fit it into what they feel is right for the TV version. So a lot more action of course, but the story changes in terms of scope, in terms of world, and I think that it will be interesting to see what comes next.

AM: Are there any upcoming projects that you have that we should keep an eye out for?

MS: I’m currently working on a few things on the writing side. I just finished a pilot which is a modern Western set in Wyoming where I also live. Right now, I also have 2 features in development, but they are in very early stages, but that’s what I plan to be working on for the writing side this year.

AM: When you’re not working on a project or in the throws of a project, how do you take time for yourself?

MS: I travel a lot. I love to go to different countries exploring different cultures. I specifically go to Mexico a lot, I go to Southern Africa a lot, I spend a lot of time on horseback in the bush in Southern Africa. There’s just nothing better than seeing wildlife from horseback. For me, it’s a great way to of course get inspired, reset, and step away from the hustle and bustle of our industry and just to have some stillness and to be off of our phones and to reconnect with nature.

IG @mariasten

PHOTOGRAPHY COURTESY | PG 38 - 45 + 45 Prime Video/Reacher | PG 42 9LIST STORI3S + PG 118 NEW YEAR N3W YOU Image Courtesy Maria Sten |

Our shoot with Maria Sten took place on Mulberry street in NoLita at il Pellicano and Bijoux Lounge. Following the credits from this photoshoot, we delve into into this restaurant as well as the lounge so that you can plan your next night out in an epic way!

IT'S ABOUT THE STORY COVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Rebecca Restrepo | HAIR STYLIST Corey Tuttle |

IG @pvfarkas

@shes.kimmie

@rebeccarestrepo

@coreytuttlehair

IT'S ABOUT THE STORY COVER EDITORIAL | CREDITS

LOUNGE LOOK PG 16-19 | BUCK MASON Molasses Lounge Wool Shirt + Pants |

FITNESS LOOK BACK COVER + PG 20 - 25 | COSMOLLE Air Wear Long Sleeve + High Waisted Legging Set | ATHLEISUREVERSE Varsity Jacket | NEW BALANCE 550 Sneakers |

OUT + ABOUT LOOK PG 26 - 29 | GREY BANDIT Adriana Coat | LNA CLOTHING Essential Cotton Kaden V Neck | MAVI Wide Leg Pant | ABBOTT LYON Curb Chain Necklace | SEQUIN JEWELRY Marleigh Evil Eye Charm Necklace | NAGICIA Braided Ring | SMARTGLASS JEWELRY Cube Gold Ring in Aqua and Antique Clear |

NIGHT OUT LOOK FRONT COVER PG 30 - 35 | FORE Dress | ALEX SOLDIER Silver Drop Earrings with White Topaz | LAGOS Caviar Beaded Ring, Black Caviar Silver Station Ceramic Caviar Beaded Bracelet, Black Caviar Single Station Ceramic Diamond Bracelet, Signature Caviar Silver Caviar Bracelet | STEVE MADDEN Evelyn |

PHOTOGRAPHY CREDITS

PAUL SHOT WITH | CANON Mark IV and Canon Lenses - 24-70, 70-200 + 50 1.2 | SIRUI Dragon Series Bendable RGB Panel Lights set of 2 of B25R*2 + DJ280 |

ATHLEISURE MAG: It was such a pleasure to have our cover shoot with Prime Video's Reacher star, Maria Sten. Tell me about the backgrounds of the co-owners of this restaurant from previous restaurants etc.

IL PELLICANO: Owner, Massimo Tabacco's journey from Rome to New York City in the mid-eighties led him to work in several esteemed Manhattan restaurants like Tre Merli, Azzurro Ciaobella, Coffee Shop, and Paper Moon Milano. In the early '90s, he opened Gilda near Saks 5th Avenue, where he forged a lasting friendship with Kyky Conille, who became a significant part of his citywide ventures. Kyky Conille is known for nightclubs in NYC like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons. The restaurant is located above Kyky Conille and Dimitri Hyacinthe’s new club, Bijoux Lounge, which has become one of NYC’s hottest going out spots. Il Pellicano and Bijoux will be working together to deliver elevated dining upstairs and a late-night menu down for Bijoux’s patrons’ downstairs.

AM: When did il Pellicano launch and can you give us some background on the restaurant as I know you have a sister restaurant in CT.

IP: Popular, Fairfield, Connecticut Italian restaurant, il Pellicano, is opened its first NYC outpost. Known for their infusion of old classics with a modern twist, Il Pellicano will stand apart from the other traditional Italian restaurants on its block. Il Pellicano is located at 149 Mulberry, and encompasses a 50-seat dining room, a 40-seat front patio and 30-seat back garden. Owners Massimo Tabacco and Kyky Conilleofficially opened its doors to the public on Friday, January 12th.

AM: What is the importance of the Pelican?

IP: The Pelican (Il Pellicano) is a small hotel in Poro Ercole, Italy where Massimo (owner) used to ride to with his friends with motorcycles from Rome. Amazing ride on the coast of Tuscany, so it always had a sentimental meaning to him.

AM: Tell us about the design aesthetic of the restaurant and the meaning behind the name.

IP: The design is sleek and modern with green booths and gold light fixtures. The walls are filled with framed photos of Pelicans – drawing from the name.

AM: Who is the Executive Chef at il Pelicano on Mulberry St and can you provide information on their background and kitchens that they have worked in?

IP: Chef Saul Media is the executive chef at Il Pellicano on Mulberry Street. Chef Media’s heritage of Puebla Mexico is where the kitchen was his earliest classroom thanks to his grandmother and aunts. In his early twenties he embarked his journey to NYC, Connecticut, West Coast and then back to the East Coast making a mark in the world of culinary arts. With Chef Media’s first few years in the trenches starting as a dishwasher, then a line cool and then eventually cooking in renowned establishments including Gibsons Italia in Chicago, The Mark by Jean-Georges in New York, G’ios Italian and Cena’s restaurant in Tampa Bay, and the iconic steakhouse, The Forge, in Miami, among others.

AM: For those who are coming for lunch, tell us about 3 appetizers that we should try when dining with family or friends?

IP: Olive Oil Flight – three select styles of monini single harvest olive oil served with fresh baked herb focaccia

Caesar Salad – romaine arugula, croutons, parmigiano Reggiano, Caesar dressing

Heirloom Tomato Caprese – bocconcini mozzarella, basil oil, balsamic pearls, parmesan gel

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

IP: Chicken Milanese - arugula, tomato, cucumber, onion meyer lemon vinaigrette

Cacio E Pepe – Bucatini, Pecorino, Cracked Black Pepper

Tuscan Steak Sandwich – Shaved steak, cubanelle pepper, raclette cheese, carmalized onion

AM: What are 3 cocktails or wines that would be great to pair with our meal?

IP: Super Tuscan, Promis by Gaja, ITALY

Sancerre, Moulin Camus, ITALY

Barreled Negroni – Gin, Campari, Antica & Barrel aged in House

AM: For dinner, what are 3 dishes that you suggest to begin our meal?

IP: Forgmaggi e Salumi – rotating selection of curated meats and cheeses and house made accompaniments.

Carpaccio Di Polpo – thinly sliced octopus, roasted eggplant and tomato musarda, sherry glaze

Suppli di Riso Funghi – roman rice rice ball stuffed with mozzarella, parm, truffle dust, pistachio cream

AM: What are 3 dishes that we should have our eye on?

IP: Carbonara fettuccine - parmiggiano reggiano, guanciale and cracked pepper

Tartufo Al Funghi - pappardelle, wild mushroom blend, white truffle, pecorino romano

Pork Chop Scarpariello - cherry peppers, onions, white balsamic, crispy potatoes

AM: What are 3 sides that we should have with them?

IP: Rainbow Carrots, Mushroom Blend, and Asparagus.

AM: What are 3 cocktails that we should have in mind?

IP: Olive Oil Martini - tito’s fat washed with monini olive oil, cocchi bianco, brine, castelvetrano

Durazno Verde - tequila, ancho reyes, peach, lime, poblano ice, tajin

Amari & Aperitivo - a custom cocktail experience: select the bitter and the bartenders do the rest!

AM: What are there 3 dessert options that you suggest?

IP: The Almond Cake, The Smoked Burrata with Dried Figs, Infused in Truffle Honey, and the Chocolate Budino.

AM: As we navigate the winter and look towards the spring, are there any events that we should know about?

IP: Weekend truffle party brunches and a new truffle menu launching.

In Athleisure Mag's DEC ISSUE #96, Bijoux Lounge was featured in Athleisure List. We wanted to share a bit more about this hot spot!

As temperatures drop below freezing, venturing out for a night in NYC has become dreadful. The struggle of searching for a spot to stow away your bulky winter coat, spending ungodly amounts to Uber two blocks or enduring long club lines is very real. What if we told you there was a way to enjoy an entire night out without ever leaving a single location? In the past year, it has become increasingly common to bars/clubs or vice versa allowing you to complete the night out within the confines of one building. Il Pellicano & Bijoux Lounge is NYC’s newest restaurant and bar combination. Nightlife maven Lionel “Kyky” Conille, a pioneer and renowned for his NYC nightclubs like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons, quietly marked his return to the scene with the opening of Bijoux Lounge at the end of 2023. This speakeasy-style, moody red-lit club has already hosted notable events, including the 21st birthday celebration of "Summer I Turned Pretty" star Lola Tung and Society Management's model-filled holiday party. Above the bar, Bijoux owner Conille and longtime friend Massimo Tabacco unveiled Il Pellicano a few weeks ago. The menu promises a seamless fusion of timeless and contemporary Italian flavors, echoing some of the beloved dishes from Il Pellicano's Connecticut location. Collaborating seamlessly, Bijoux and Il Pellicano are set to provide a can't miss elevated dining experience upstairs and a late-night menu downstairs.

IG @ilpellicanonewyork

@bijouxnyc

Read the JAN ISSUE #97 of Athleisure Mag and see IT’S ABOUT THE STORY | Maria Sten in mag.

SLOPES & SAFE SUN | KIEHL'S X JACKSON HOLE MOUNTAIN

We all love packing a bag and heading out to a destination. Of course, we always love sandy beaches, but it's also nice to immerse ourselves in a bit of a winter wonderland as well! Jackson Hole is a destination that can be enjoyed year around, but this time of year when it comes to the snow, being able to enjoy a number of activities as well as we enjoy cuisine and the town at large.

Those who are in the region will have the ability to enjoy the elements while maintaining their skincare with the iconic brand Kiehl's. We took some time with Isabelle Carramaschi, SVP Kiehl’s to find out about the brand historically, their innovations, how they have embraced sports, and what they are doing with Jackson Hole Mountain Resort. In addition, we

chatted with Andrew Way, Marketing VP of Jackson Hole Mountain Resort, to find out about the area, what makes it a must-visit destination for those during this time of year as well in other seasons, and to learn more about the culinary offerings as well as upcoming events that we should know about.

ATHLEISURE MAG: Kiehl's launched in 1851 on 13th and 3rd Ave here in NY. Tell me about John Kiehl's and what the first product was that the brand released?

ISABELLE CARRAMASCHI: In the late 18th century, John Kiehl, with a keen interest in homeopathy, bought a New York apothecary's shop first opened in 1851 by Louis Brunswick, a German immigrant. Inspired by old-world apothecaries, he used the store to offer free consultations and hand-compounded custom remedies.

With his custom remedies and personalized consultations, John Kiehl developed a special community around his apothecary, where care was available to anyone who walked through the doors. These unique values helped to build Kiehl’s and remain at the heart of the brand today.

AM: It seems that the brand has always looked at the customer experience from having the concept of "Try Before You Buy" in 1922 as well as being one of the first companies in 1924 to list their ingredients on the label before the government made this a mandate. Why was the brand ahead of its time in this space?

IC: I believe the brand will remain ahead of its time in the space so long as it remains true to its values and places community first. The brand has always prioritized inclusivity and the care of others, made evident in its embracing of the LGBTQ+ community during a time when they were faced with adversity during the AIDS epidemic. The brand’s commitment to sustainability and transparency with our ingredients is based on the same principles; we care about what is inside our formulas and its impact on the world we live in. Kiehl’s will continue to put clients before sales with custom treatments and personalized consultations – we joke at L'Oréal that the Kiehl’s team would rather make a friend than a sale.

And of course, we need the business to do well to support our staff, our causes and our community; but we believe one in consequence of the other.

AM: Science seems to be core to the brand as Aaron Morse not only took over the family business, but he was known for formulating an early form of penicilin and he gave the US government a special Aloe Vera Cream that could be used on radiation burns. What are some of the things that he created that are still hero products within the assortment today?

IC: In our view, Aaron created something bigger than product! He created a testing methodology that is applicable to all our skus. Due to his education, exposure to war, and sense of adventure, Kiehl's creams were always put to the test against extreme conditions. A few products that have stood the test of time include the Lip Balm #1, Calendula Herbal-Extract Toner, Blue Astringent Lotion, Crème de Corps Body Lotion, and Ultra Facial Moisturizer (with more than one sold every minute in the U.S.!).

AM: The brand has over 100 products and artifacts that are in the permanent collection of the Division of Medicine and Science at the Smithsonian National Museum in DC. What does it mean to the brand that it has a legacy that started as an apothecary/pharmacy and continues to this day?

IC: It's a great reminder of where we came from and how much expertise this brand carries.

In the acquisition by L'Oréal, it was essential to learn and preserve the values and soul of the brand and respect more than a century of expertise. Of course, there is always excitement around new brands, but there is so much knowledge and history behind Kiehls.

AM: In 1988, the brand sponsored the Everest '88 Expedition, which was the first ascent on the east face of the mountain without supplemental oxygen! But they brought an array of Kiehl's products! What was the thinking behind sponsoring this event, and what is the connection between the beauty brand and sports?

IC: As mentioned above, through his love for adventure, Aaron Mores looked to enhance the performance of products by putting them through extreme testing; taking products to be tested and reformulated based on voyages such as The Everest ’88 Expedition has had a tremendous impact on how we formulate, test, and market our products today. We hope to bring to life this spirit of adventure through our partnership with Jackson Hole Mountain Resort while also celebrating the community and creating experiences as Aaron did with his expeditions.

AM: How did the Kiehls and the Jackson Hole Mountain Resort partnership come about to be the official 2024 SPF Partner?

IC: As a brand centered around community, we love finding and partnering with communities, creators, and brands that share our beliefs. Jackson Hole Mountain Resort is a unique place that embodies the spirit of adventure and outdoor exploration year-round, resonating deeply with the Kiehl’s brand heritage. One of Kiehl’s main goals is to preserve the values and rich history of the brand - one being “adventure testing” to further highlight our efficacious formulas and technology.

Now that we have some backstory about the brand, hero products, and how they have continued to be involved in sports, we wanted to know more about this resort and what makes it so unique. Andrew Way, the Marketing VP of Jackson Hole Mountain Resort gives us the inside scoop.

ATHLEISURE MAG: Why is Jackson Hole, in terms of the area, a destination for outdoor enthusiasts, especially during the winter, as it is located in Wyoming's Greater Yellowstone Ecosystem as well as Grand Teton National Park?

ANDREW WAY: Jackson Hole Mountain Resort's (JHMR) northern boundary is Grand Teton National Park and we operate on a Bridger Teton National Forest permit. The views are stunning and 97 percent of the land in the Jackson Hole area is open space and will always be protected. Getting outside and going on an adventure is right out our front door and deeply ingrained in our local culture.

AW: Jacksonhole.com has a ton of information for people planning a trip to Jackson Hole, ranging from First Timer’s Guides to booking a full family vacation. We also have a ton of great content that will help anyone plan their trip.

JHMR first opened in 1965 with Apres Vous Mountain. The Jackson Hole Aerial Tram opened in 1966, taking people to the summit of Rendezvous Mountain. The Aerial Tram is an incredible experience that whisks skiers and riders 4,139 vertical feet in 10 minutes, accessing some of the best terrain and fall line skiing in North America.

AM: How much snow does Jackson Hole get?

AW: The combination of snow and terrain make Jackson Hole one of the top destinations for skiers and riders. We average 458 inches of snowfall each season, and it’s usually light, powder snow.

AM: The partnership between JHMR and Kiehl's seems like a natural fit! For guests that are coming to the resort, how will they be able to engage with this collab?

AW: We are excited to offer sampling of Khiel’s products to guests throughout the season at the base of our lifts. Kiehl’s will also be hosting an activation in March, when guests will be able to check skin health, sample products, enjoy some NYC-inspired treats, and receive complimentary ski/board waxes.

Kiehl’s products are available for sale in key JHMR stores, including Jackson Hole Sports, Teton Village Sports, and Rodeo.

AM: Tell us about Kings and Queens.

AW: Kings & Queens is one of the top freeride events available to elite skiers and snowboarders, held at the world-famous Corbet’s Couloir. Athletes have pushed the limits of what’s possible in blending freeride in steep, big-mountain terrain. It also has an important history of equality, with equal prize money for women and men and the athletes themselves judging the competition and determining the winners. We can’t wait to see what goes down this year, with one of the best lineups of athletes we’ve ever had.

AM: Tell us about the lodging options that are available for those that want to spend time on the mountain as well as to have a luxury experience when they are off of it.

AW: From luxury stays at the Four Seasons to staying at the historic Hostel in Teton Village, there are lodging options available for everyone. My personal favorite is the Teton Mountain Lodge & Spa, which blends luxury with authentic mountain living. I also recommend Jackson Hole Resort Lodging, which offers vacation rentals at the base of Jackson Hole Mountain Resort that are perfect for a family looking for more space.

AM: We always enjoy having a great meal, especially when we're doing a lot of activities. Can you tell us about restaurants that are on property that we should have on our list?

AW: Piste Mountain Bistro offers a wonderful dining experience at the top of the Bridger Gondola. The menu is as spectacular as the views, which overlook the Jackson Hole valley.

AM: Can you tell us about Corbet's Cabin and their Top of the World Waffles? What are 3 of your favorites?

AW: Corbet’s Cabin serves world-famous waffles from the top of Rendezvous Mountain at 10,450’. Earlier this year USA Today named Corbet’s Cabin number two on its list of the 10 Best Ski Restaurants in North America survey. My favorites are the Gateway (with peanut butter and bacon), Trad (with brown sugar butter), and Italian, which features Nutella.

AM: Outside of activities on the mountain, what are other activities that are in the area that we should have in mind this winter?

AW: Skiing is my favorite activity in the winter, but there’s lots more to do in Jackson Hole. Check out the Town Square with shopping, sleigh rides on the National Elk Refuge, cross country skiing and snowshoeing in Grand Teton National Park, photos at the elk antler arches, and enjoy a buffalo burger with a pint of the brand new Jackson Hole Lager.

AM: As we head into the Spring, the Rendezvous Music Festival will be on April 5th and 6th. What can you tell us about this?

AW: Rendezvous Music Festival is a free, two-day music festival that features incredible music acts set against the most iconic backdrops in Jackson Hole: Historic downtown Jackson Town Square and the base of Jackson Hole Mountain Resort. This year’s lineup features platinum-selling indie rock heroes The Head and The Heart headlining with Jamestown Revival on April 5 in Town Square, and Mt. Joy headlining alongside Luke Grimes and Niko Moon on April 6 in Teton Village. Rendezvous Music Festival is an amazing weekend to experience all that Jackson Hole has to offer in the spring.

Rendezvous also gives guests the ultimate Jackson Hole experience. Aside from the concerts, festival goers are encouraged to enjoy the amazing skiing and riding, dining, nightlife, wildlife viewing, shopping, and other activities.

AM: What does Jackson Hole and JHMR offer in the summer and the fall months for those that are thinking ahead to booking at these times of the year?

AW: Jackson Hole is home to some of the country’s most inspiring natural beauty, including Grand Teton National Park (GTNP), which borders JHMR. With abundant wildlife, crystal clear lakes, and high alpine terrain, GTNP offers amazing hiking, climbing, paddle boarding, and wildlife viewing. Jackson Hole is also a convenient homebase for access to Yellowstone National Park’s southern entrance, providing a plethora of lodging, dining, nightlife, and activity options that are unavailable in the park.

In the summer and early fall, JHMR offers a range of activities for the Jackson Hole traveler. The Aerial Tram and Bridger Gondola run for sightseeing, offering stunning views of the Jackson Hole valley as well as the Teton, Gros Ventre, and Snake River mountain ranges. The Jackson Hole Bike Park offers world-class downhill mountain bike trails for everyone from the novice to the highly technical and advanced rider. JHMR offers downhill bike rentals, private mountain bike guides, youth bike clinics, and adaptive mountain biking lessons for those looking to expand their skills. JHMR’s Via Ferrata, one of very few in the country, provides guests the opportunity to experience guided, safe high-alpine climbing along iron rungs, cable traverses, and suspended bridges, with no climbing experience necessary. Summer activities at JHMR also include world-class lift-to-lift hiking, disc golf, paragliding, the aerial ropes course, yoga, outdoor dining, and more.

AM: Are there additional events coming up that we should keep an eye out for?

AW: March at JHMR is full of action! The Jackson Hole Downhill and Dick’s Ditch Banked Slalom offer opportunities for all skiers and riders to find their need for speed, and spectators will also have the chance to watch skilled racers in the US Ski & Showboard U18 Alpine Nationals and Wyoming High School Championships.

Summer will also offer a full events calendar, including bike and running races, the Jackson Hole Food & Wine Fest, Bikes & Brews, and the world premiere of the latest film from Teton Gravity Research.

IG @kiehls

@jacksonhole

PHOTOGRAPHY COURTESY | PG 132 - 137 + 141 Jackson Hole Mountain Resort | PG 138 Kiehls

Read the JAN ISSUE #97 of Athleisure Mag and see SLOPES & SAFE SUN | Kiehl's X Jackson Hole Mountain in mag.

NEW YEAR, N3W YOU

Read the JAN ISSUE #97 of Athleisure Mag and see NEW YEAR, N3W YOU in mag.

ATHLEISURE LIST | NOBU HOTEL LONDON PORTMAN SQUARE

Nobu Hotel London Portman Square has an amazing experience that you can enjoy that brings in all of the senses as we kick off the new year with Shiawase. This is a Japanese philosophy that celebrates happiness, contentment, peace and wellbeing. It is a feeling that is associated with fulfillment and accomplishments and entails actions of devoting oneself to pursuits of enjoyment.

Nobu Hotel London Portman Square embodies a guest experience that offers luxury, immersion-focused experiences and holistic practices, which is emphasized through the opportunity for guests to celebrate Shiawase. Each of these elements create a unique and fulfilling sense of wellbeing, personalised service, attention to detail, connection, mindfulness, and presence, which is reflected throughout the property's amenities and guest offerings to improve health, wellness, enjoyment and harmony.

Whether travelers are seeking a Winter escape after the busy holiday season or a little light and rejuvenation in the dark months, their Shiawase Overnight Stay Package offers the perfect two-night stay escape to reconnect and reboot the senses to feel more grounded and content as they enter 2024. Guests who book the package will have the opportunity to immerse into the Japanese culture and philosophy of Shiawase to celebrate wellbeing and happiness through an empowering Pilates class (this hotel is home to the world's first Nobu Pilates Reformer studio), a special Detox Bento Box created by Chef Michael that is paired with a range of Everleaf mocktails to enjoy at Nobu Restaurant.

The new Detox Bento Box at Nobu Restaurant combines high-energy ingredients that nourishes the body and combats common Winter deficiencies. Inside the box, guests will find a high-protein Sushi and Nigiri selection, a Dragon Fruit Ceviche, which is loaded with Vitamin C and prebiotic properties, as well as Vegetable Spicy Garlic Donburi, Grilled Chicken with Goma Dressing and Spinach Dry Miso. The box is also packed with antioxidants, miso which aids gut health, and sesame which supports digestion and bone health, whilst chili boosts immunity and promotes healthy skin. It is completed with a refreshing mix of seasonal berries with coconut and lime sorbet.

For those focused on Dry January, they have partnered with Everleaf, an award winning non-alcoholic aperitif, to bring a specially curated non-alcoholic cocktail menu to Nobu Bar and focus on wellness and renewal going into the new year.

NOBU HOTEL LONDON PORTMAN SQUARE

22 Portman Square,

London W1H

7BG, United Kingdom

london-portman.nobuhotels.com

IG @nobulondonportman

PHOTOGRAPHY | Nobu Hotel London Portman Square

Read the JAN ISSUE #97 of Athleisure Mag and see ATHLEISURE LIST | Nobu Hotel London Portman Square in mag.

'TIS THE SEASON EDITORIAL

This month, our editorial shoot takes us to The Algonquin Hotel Times Square, Autograph Collection, a Marriott property which is a living gateway to the past, present, and the future as it embodies the early 1900's of literary and Hollywood luminaries that graced the rooms of this hotel while currently being a destination of the modern era with an open path to the iterations it will take as the years continue to evolve.

The holiday season is definitely a marathon and not a sprint as it takes place over a number of weeks spanning between the fall and the winter. We wanted to look at the many days that take place that are casual and allow us to connect to one another as we make our way closer and closer to more signature events! We spend a lot of time with friends, family, significant others, co-workers and more. Our shoot took place at the Tallulah Bankhead suite at this iconic hotel that is in the heart of it all. We wanted to find out more about the history of this hotel, why it's an important part of NYC history, what guests can expect whether they're staying for business, a staycation, or a vacation and more. We took some time to catch up with The Algonquin Hotel's General Manager Willis Loughhead to find out more!

ATHLEISURE MAG: It was such a pleasure to shoot at the Algonquin Hotel and being there, we learned a lot more about the property and its history. When did the Algonquin first open and can you take us back and through the storied history of this hotel as it's over 100 years old!

WILLIS LOUGHHEAD: The land for the Algonquin Hotel was purchased in 1901 for $180,000. In just under a year, at a cost of $500,000, the Algonquin Hotel was built and opened on November 22, 1902. Named for a New England Native American tribe, the hotel welcomed its first guests - a room with a bath set a traveler back $2 per night.

From the day it opened into the current time, the Algonquin has maintained close ties to the arts community with early residents who included the great star John Barrymore, Drew Barrymore’s grandfather, Mary Pickford, and Douglas Fairbanks. Writers, Playwrights, humorists and critics, as well as editors of both fact and fiction, converged on the Algonquin in the decade between 1919 and 1929, founding the legendary Round Table. My Fair Lady was written in suite 908. William Faulkner wrote his Nobel Prize speech in a room. The Algonquin has been both primary residence and preferred NYC hotel for incredible talent like Maya Angelou, Norman Mailer, Ralph Ellison, James Baldwin, Steve Martin, and Lou Reed, to name a few. Films with a Round Table history include Citizen Kane, Giant, It’s a Wonderful Life, The Sound of Music, and many more.

I continue to host close friends in the arts community such as legendary musicians like Thurston Moore from Sonic Youth, James Ijames, who celebrated his Tony nomination for his play Fat Ham under our roof, and both Colson Whitehead and Richard Hell, New York City legends who read in the Oak Room.

AM: We had the pleasure of shooting at the Tallulah Bankhead Suite (loved the phones which were such a great touch and the blue shade of the paint was so calming) and we know that there have been other suites that are named after notable people, can you tell us about them and why there is such a connection with these individuals?

WL: All 24 of our suites are named after our residents like Dorothy Parker 1106, Herbert Ross 610 and John Barrymore 209.

AM: Who have been some notable people that stayed here and can you tell us more about the connection between the hotel and literary figures? Tell us about the Algonquin Cat! We didn't see Hamlet, but we know that he is just as much a key figure as others who have stayed there.

WL: Hamlet is featured in a children’s book, The Algonquin Cat, illustrated by Hillary Knight who also illustrated the Eloise series set in another famous NYC hotel where I served as Executive Chef for a number of years before moving into Hotel Management.

AM: Tell us about The Blue Bar and The Lobby Lounge. Is there a signature drink that we should know about?

WL: The most famous cocktail is none too cleverly named, The Algonquin; a mix of woodsy rye whiskey, pineapple, bianco vermouth and some say a touch of Peychaud bitters like a Sazerac. We also currently feature a Hamlet cocktail with Rocky’s Brooklyn Botanical, Galliano L’Autentico and Whispering Angel Rosé. Our cocktail lists change frequently and right now I am working on some Holiday treats with Hot Cocoa and Mezcal.

AM: For those looking to grab a bite at the hotel, what can you tell us about The Round Table?

WL: The Blue Bar Restaurant & Lounge is a 3 meal restaurant built around the legendary Blue Bar which opened in 1902 with the hotel. At night we feature cocktail cuisine with classic New York City inspiration from the Oysters Rockefeller to a deli-style Reuben, and we do a brisk, healthy lunch with servers who I would put up against the best of the cities’ baristas. You should see the foam they get for a cappuccino even out of the almond milk that I prefer!

AM: For those that are looking to create an event whether it's a launch, sales meeting, etc - what can you tell us about event spaces that you have available?

WL: We host wonderful and intimate occasions in our small private library featuring Round Table first editions, signed collectibles, vintage 1950’s and 1960’s Playboy magazines and recent releases and memoirs like Thurston Moore’s Sonic Life which just came out. In the early 90's, I worked for Arnold Schwarzenegger as a wood burning oven chef at his restaurant Schatzi on Main in Venice California, so sitting amongst the Pulitzer Prize winners is a copy of Arnold’s latest, Be Useful. We also use the Library a great deal for Broadway stars to dress and have makeup done before premieres and on opening nights.

We also have the famous Oak Room, a wood paneled vintage street front room that can seat 110, for formal dinners next to Hirschfeld’s original artwork that adorns the walls.

AM: At the conclusion of our shoot, we actually took in some live music, which was a great way to decompress, what events do you typically have that guests or those grabbing a drink can enjoy?

WL: We have a culture and history of live music at the Algonquin. It was a personal goal of mine to breathe life into that tradition that started with Ella Fitzgerald and so many others like Burt Bacharach, Elvis Costello, Harry Connick, and Oscar Peterson. On Tuesday nights, we feature classic cabaret music with the inimitable KT Sullivan, and on Thursdays, we have live piano and vocals with Rocco DellaNeve who is a legend in the making. You should hear his version of Enter Sandman by Metallica and he also does a killer New York State of Mind. Guest stars always drop by.

October and December are my charity months to raise money for Breast Cancer and Toys for Tots, so our programming expands greatly with Broadway’s biggest talent coming in to belt numbers and dance. Keep your eyes and ears open in December when we have 10 nights of incredible holiday entertainment including one “Santa Baby” drag show that will raise this 120 year old roof.

AM: Tell us about the kinds of rooms that are available and also provide additional details about the suite we were in, The Tallulah Bankhead Suite?

WL: Our suites and king rooms book first. We are a boutique sized hotel with 181 total rooms. None of our rooms are exactly the same and some rooms have a haunted history that has been verified by both official ghost hunters as well as nightly guests. Was it Robert Benchley who moved your towels around or turned on the lamps in your suite living room? Did Dorothy Parker open the shades that you closed before turning in? Perhaps.

In 1959, the filmmaker Preston Sturges passed away in a suite and Montgomery Clift was a frequent visitor. Perhaps.

AM: For a truly decadent stay for our readers is there anything that you can suggest that can be enjoyed at the hotel? I know at one time, you had a $10,000 Martini that had diamonds in it!

WL: We have two packages to note:

• A Dine with a Broadway Star package, where pre-theater you are able to dine at the Infamous Round Table with one of the stars of the show that you are seeing that evening.

• Hex and the City package for 2024 with our Resident Wellness Witch, CardsyB who will help you stay magical by reading your tarot cards and your energy so that you can straighten up and fly right in 2024. All guests will receive a reading, CardsyB’s memoir, a Stay Magical AF candle and a Bad@ss B*tches Tarot Deck.

AM: For those that are enjoying a staycation at the hotel during the holiday season, what are activities that you suggest that are in the neighborhood that they should take out?

WL: All the B’s: Bryant Park, Broadway and Books at the NYPL.

AM: For those who have never been to NYC and are here for vacation during the holidays, what would you suggest that they should do?

WL: Get inspired, keep a notebook, write your story. The good ol’ days are now and keep your mind wide open. New York is an awesome place to be surprised. Rockefeller Center has grown immensely and Central Park is just a shopping walk away up 5th avenue.

AM: For those that have corporate functions that are being held at the hotel, do you have any ideas of what they can enjoy?

WL: I partner with BroadwayPlus.com. One of my close friends - ask for Corey - is the guru of the VIP corporate experience with them. They book custom concerts, VIP tickets, arrange backstage meet and greets, and generally unlock all of the perks normally reserved for the highest tier of celebrity guest and bring it to the corporate accounts. We also encourage a Bowery Boys Walking Tour or one of the many sightseeing tours via boat around Manhattan that my team can arrange.

AM: For those that have corporate functions that are being held at the hotel, do you have any ideas of what they can enjoy?

WL: I partner with BroadwayPlus.com. One of my close friends - ask for Corey - is the guru of the VIP corporate experience with them. They book custom concerts, VIP tickets, arrange backstage meet and greets, and generally unlock all of the perks normally reserved for the highest tier of celebrity guest and bring it to the corporate accounts. We also encourage a Bowery Boys Walking Tour or one of the many sightseeing tours via boat around Manhattan that my team can arrange.

AM: The holiday season is a major time of year, are there events that the hotel will offer that we should know about and can share with our readers? Thinking ahead to Valentine's Day, is there anything that we should know?

WL: Book your 2 night Date Night Package now where you get a $150 credit in the Blue Bar, a bespoke scented candle, a chocolate rose and a guaranteed table in the restaurant.

If your pet is your date, perhaps our Fuwwy Fwiends Package, going live in December, with a:

• Waived pet fee

• Polaroid with Hamlet, you and your pet

• Vintage bronze “A” Algonquin pet tag

• Trip for your pet to the Algonquin Pawwty Chest, a treasure chest of toys and treats from our local pet shops

• Use of our cat or dog beds so that you and your date can sleep in peace

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It was such a pleasure to bring our editorial to life at the Algonquin that's filled with history, NY glamour, and a vibe of creativity that's all its own. This shoot included our focus on bringing 5 looks that lets us look at fall and winter holidays here in NY that you can enjoy on your next stay at the Algonquin as well as in the neighborhood.

TIS THE SEASON | CREDITS

LOUNGE LOOK PG 97 - 101 | Anna Zaia - PONO Colette Matte Earring | VIRGIN, SAINTS & ANGELS Saint Deco Cross Medallion + Delfina 6mm Crystal Jet Beaded Necklace | MAISON MIRU Floating Sphere Stacking Ring Trio - Gold | MAISON DE PAPILLON Jesse Silk Charmeuse Boyfriend Shirt Longtail | BCBG Ruched Velour Legging | Benjamin Simic - BEN SHERMAN Signature House Taped Track Pant |

FITNESS LOOK PG 88 - 95 | Anna Zaia - PONO Silvia H20 Earring Honey | AMELIA ROSE JEWELRY Fluorite Heishi Necklace Latte | ETTIKA Your Essential Flex Snake Chain 18k Gold Plated Bangle Set | MAISON DE PAPILLON Vail Cacoon Sweater | ABERCROMBIE + FITCH YPB Sculpt Squareneck Slim Tank + YPB MotionTEK High Rise Lined Workout Short | Benjamin Simic - ADIDAS RPT-02 SOL | MAISON MIRU Bubble Bracelet 7" | GREATNESS WINS Performance Training Tank | ATHLEISUREVERSE Bomber Jacket | ABERCROMBIE + FITCH Gym to Grocery Jogger |

WFH LOUNGE III PG 102 - 105 | Anna Zaia - VIRGINS, SAINTS + ANGELS Edie Crystal Post Earrings | PONO Sea Chain Necklace Latte | ATHLEISUREVERSE Cropped Fleece Hoodie + Jogger Set | SAVE THE DUCK Iria Long Hooded Puffer Vest | Benjamin Simic - | BEN SHERMAN Signature Zip-Through Track Jacket |

OUT + ABOUT LOOK IV PG 80 - 86 | Anna Zaia - DEEPA GURNANI FW23 Crab Earrings | DEEPA BY DEEPA GURNANI FW23 Loretta Necklace | ETTIKA Abstract Flex 18K Gold Plated Cuff | CARRERA 318/S | AUTUMN CASHMERE Sweater Dress | AEROSOLES Loafer | Benjamin Simic - MARC JACOBS Shield Sunglasses | BEN SHERMAN Lennon "Imagine" Mod Knit Stripe Polo | AUTUMN CASHMERE Cardigan | MAVI Jake | ADIDAS Samba |

(NYE/NIGHT OUT) LOOK V PG 106 - 112 | Anna Zaia - LELE SADOUGHI Crystal Pave Drop Earrings | DEEPA GURNANI Helga Clutch | VIRGIN, SAINTS & ANGELS Virgin Cameo Crystal Mesh Choker, Virgin Cameo Large Figaro Necklace 18 + Virgin Cameo Statement Clip Earrings | BCBG Oly Tiered Ruffle Evening Gown | NEVER FULLY DRESSED Black and Cream Coatigan | Benjamin Simic - UNTUCKIT Wool Rawlins Sport Coat + Wrinkle-Free Las Cases Shirt | MAVI Jake |

‘TIS THE SEASON | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Toni/Ann/Felicia Graham Beauty | NEW YORK MODEL MANAGEMENT Anna Zaia + Benjamin Simic |

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@toni__ann

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@_anna_zaia_

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PHOTOGRAPHY CREDITS

For this shoot, Paul shot with a Sony Aplha A7R V, Sony FE 50mm F1.2 GM Prime G, Sony FE 24-70 mm F2.8 GM1, Sony FE 50 mm F2.8 Macro Prime, Sony FE 90 mm F2.8 Macro G OSS Telephoto Macro Prime G, and Sony FE 70-200 mm F2.8 GM OSS II. In addition, he used SIRUI Dragon Series Bendable RGB Panel Lights set of 2 of B25R*2 Kit + DJ280.

ATHLEISURE MAG SUMMIT EXCLUSIVE

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Read the NOV ISSUE #96 of Athleisure Mag and see ‘TIS THE SEASON Editorial in mag.

CONCORDE HOTEL

When you're covering a multi-day event, you're already seeing the city in a different light due to different locations, fun activities and in this case, a lot of food! When we knew we'd be attending an array of events at Food Network New York City Wine Food Festival presented by Capital One, we wanted to add a staycation component to our coverage and reached out to our friends at Concorde Hotel as we like that this hotel is focused on ensuring that you have a great stay by focusing on wellness and have only 4 rooms on each floor which provides you a suite experience as well as great views over the city. Being able to wake up to as well as to see the Chrysler Building out our wrap around windows each night was a lot of fun.

We also liked the ease of being able to head out easily whether we were hopping in an Uber or taking the subway since the stop was right there. We wanted to find out more about the hotel, amenities, and the neighborhood so that we could share with you what you need to know when you're planning your next stay! We sat down with Carlos Casanova, General Manager of the Concorde Hotel to find out more.

ATHLEISURE MAG: When did Concorde Hotel New York open?

CARLOS CASANOVA: In 2018, the Concorde Hotel became the newest boutique hotel in Manhattan’s Midtown East.

AM: The Concorde is an oasis in Midtown. Can you tell us about the design aesthetic of the hotel, common areas where guests can gather, who designed it, and the ambiance?

CC: Designed by Anthony M. Salvati, the hotel is categorized as a ‘sliver style’ building due to its tall and slender design. The design itself is 37 stories high with 4 rooms per floor. Our spacious rooms offer city views and a real taste of contemporary New York style.

AM: Tell us about Bonsai Tapas & Wine Bar. How does it change from the daytime to night?

CC: Bonsaii Tapas & Wine Bar is a new café in NYC located on the first floor of the Concorde Hotel New York. In the morning, you can find coffee and light fare. In the evening, the cozy café transforms into a chic NYC wine and tapas bar.

AM: What are other amenities/offerings that the hotel offers for guests in the common areas?

CC: The lobby bar lounge and outdoor terrace is a public area to all our hotel guests providing our guests a relaxing place to escape and enjoy a cup of morning coffee before work or treat yourself to an after-work drink with colleagues or friends. Our newly modern innovative state-of-the-art meeting room is located on the 3rd floor and is available to all corporate clients to rent during their stay for private meetings, zoom conference call or for social gatherings.

AM: Tell us about the gym.

CC: Our newly renovated gym is located on the 4th floor. It is fully equipped with Ellipticals, Spinning Bikes, Treadmills and strength machines.

AM: Your hotel positions itself as a wellness destination, tell us about the kinds of rooms that guests can stay in when staying with you?

CC: Surrounding the hotel are New York City’s top restaurants. Each guest is able to take advantage of this unique construction with all rooms including both a rainfall shower and a soaking tub.

AM: What amenities are offered in the rooms?

CC: Guests can enjoy:

• Unlimited premium high-speed wireless and hardwired internet access.

• 2 telephones, with two phone lines, computer data ports and private voice mail

• 50” Flat Screen TV with complimentary HBO, CNN, ESPN, and Satellite programming.

• Four Fixture Bathrooms with rainfall shower and separate soaking bathtub feature individual Molton Brown personal care amenities.

• I-Home clock radio with USB and Bluetooth capability in guest rooms.

• Nespresso single cup coffee brewers including complimentary coffee and teas.

• In-room laptop safes.

• Iron and Iron board

• Bathrobes and bed slippers

AM: For the holiday season, what are events or promotions that we should know about to share with our readers?

CC: We have a few packages that your readers can know about.

Stay Longer Save More

The longer you stay, the more you save. Rest easier with NYC luxury at a great price.

• Stay 4+ Nights, Save 20%

• Stay 7+ Nights, Save 25%

• Stay 14+ Nights, Save 30%

• Stay 21+ Nights, Save 40%

Breakfast Package

Whether you are traveling for business or pleasure, treat yourself to our breakfast package that energizes you for the start of your day.

• Breakfast at Bonsaii Cafe Includes:

• 2 prefix breakfast vouchers

AM: Can you tell us about the neighborhood your hotel is located in and things in the area that guests can enjoy?

CC: Our hotel location is very spectacular as we’re within walking distance of iconic New York locations like Rockefeller Center, Central Park, Grand Central Station, Radio City Music Hall, St. Patrick's Cathedral and Fifth Avenue.

AM: How can guests customize their stay whether enjoying an anniversary, engagement, or girls night out?

CC: They can email us at guestservices@concordehotelnewyork.com and our staff will assist with any special request.

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PHOTOGRAPHY COURTESY | Concorde Hotel

Read the OCT ISSUE #94 of Athleisure Mag and see Concorde Hotel in mag.

ATHLEISURE MAG ISSUE #94 | LAIRD HAMILTON + GABBY REECE

In this month’s issue, our front and back cover story is with Pro Beach Volleyball Athlete, Gabby Reece and Ultimate Waterman, Co-Inventor of Tow-In Surfing, Laird Hamilton. Both have been models, TV personalities, producers, etc and are Co-Founders of Laird Superfood. We talked with them to find out more about Laird Superfood as well as XPT, products that they are focused on as we continue into fall and holiday, and how they balance their coupleship with the work that they do. We also interviewed the first African American principal at ABT, Misty Copeland. She talks about the sport, how she uses her platform to amplify ballet voices, and more.

This month, we have a number of culinary stories that we're so excited to share with you. We covered Food Network's New York City Wine and Food Festival presented by Capital One. We give you an inside look on the events we attended as well as including interviews we have with Chef Brooke Williamson (Chef/Owner - Playa Provisions), Chef Antonia Lofaso (Chef/Owner - DAMA Fashion District, Scopa Italian Roots), Chef Andrew Zimmern, Chef Robert Irvine, Chef Philippe Chow (Chef/Owner - Philippe by Philippe Chow), Chef Franklin Becker (Chef/Owner - The Press Club Grill), Chef Alain Allegretti (Partner Culinary Director - Fig & Olive), Chef Alez Guzman (Chef/Owner - Archer & Goat). We also cover the Concorde Hotel as they were a great partner in this story as we enjoyed a staycation there while covering this food festival.

Our food coverage continues with Hortus NYC in addition to this month's The Art of the Snack which brings the Hamptons to the city, Sagaponack. This month's Athleisure List comes from Paros Tribeca which makes you feel like you're enjoying a Grecian getaway, along with Seasoned Vegan which has opened recently in the East Village. We also caught up with Gaby Dalkin who is known for her take on food to tell us a bit how we can prepare for holiday entertaining as the season is around the corner as well as her latest cookbook. We also talked with Doreen Winkler, a noted sommelier who will bring orange wines to her 2nd Annual Orange Glou Fair. We talk about her boutique, her passion for orange wines, the event, and mroe.

This month’s 9PLAYLIST comes from EDM DJ/Producer, Miley Cyrus. Our 9LIST STORI3S comes from EDM DJ/Producer, Honeyluv and from DJ/Producer/Rapper/Singer/Songwriter, Jesse McFaddin. Our 63MIX ROUTIN3S comes from icons Laird Hamilton and Chuck Norris.

Read the OCT ISSUE #94 here.

ATHLEISURE LIST | HALIFAX HOBOKEN @ W HOTEL

We ferried across the Hudson River from NYC to Halifax Hoboken at the W Hotel. Known for their Nova Scotian cuisine which is associated with simple food made with few (often in-house curated and made) ingredients, the cuisine includes Halibut, Swordfish, Haddock, Lobster, Oysters, Mussels, Clams, amd Seaweeds. Chef Seadon Shouse makes his own salt, smoked meats, spice blends, corn syrup (from NJ corn), as well as liquors such as his own Vermouth.

When dining here, earth tones mix with wood tones to create a comfortable ambiance set against full windows that look out on the Hudson River with a stunning Manhattan view. Named after the capital of Nova Scotia, Halifax is a creative collaboration between Nova Scotia fare, local farm and fishery delights and sustainable cuisine. Each dish has locally sourced meat, produce, dairy, or Marine Stewardship Council-certified fish.

They have a good mix of coastal inspired dishes and land based dishes on all of our menus. Whether you're enjoying breakfast, lunch, or dinner, there is always something special in each dish that comes directly from the Chef's childhood home in Nova Scotia.

The summer menu is focused on a lighter fair while the fall will have more grilled items as opposed to those that are braised. For the summer, there's NJ heirloom tomatoes, NJ corn and summer squashes, where in the fall they will use more roots (parsnips, rutabaga, large beets) and fall squashes (butternut, delacata, Kabocha).

3 Appetizers we suggest are Sea Scallops Carpaccio with kohlrabi, horseradish remoulade, fresno peppers, dill oil, lemon viniagrette, Lamb Meatballs with Smoked Gorgonzola Fondue, and Maine Mussels with Roasted Pepper Butter & White Wine.

Our favorite 3 mains are: BBQ Grilled Nova Scotia Swordfish with Eggplant Caponata, Kale, Crispy Eggplant, Sesame Seed Puree, Rabbit Duo with Braised Leg, Grilled Rabbit Sausage, Pickled NJ Peaches, Lentils, and NJ Sea Scallops with Nova Scotia Sea Truffle Butter, Toasted Barley, Braised Leeks.

We suggest pairing your bites this summer with: Cool Hemingway with Hardshore Gin, Cucumber, Absinthe, Sparkling Wine, Watermelon Drop with Grey Goose Essence, Chambord, Orange Liquor, and Strawberry Field with Appleton Rum, Strawberries, Elderflower, Whey.

Complete your meal with: Apple Fritters with salted caramel, peanut butter ganache, grapefruit campari, NJ Peach Pavlova with spiced meringue, honeycomb, lemon, whipped cream, and Almond Blackberry Cheesecake with ginger crumble, almond brittle, orange blackerries

HALIFAX HOBOKEN @ W HOTEL

225 River St

Hoboken, NJ 07030

halifaxhoboken.com

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PHOTOGRAPHY | Halifax Hoboken

Read the AUG ISSUE #92 of Athleisure Mag and see ATHLEISURE LIST | Halifax Hoboken @ W Hotel in mag.

TRUE HOSPITALITY | CHEF MICHAEL VOLTAGGIO

We're really excited about this month's cover, Bravo's Top Chef Season 6 Winner, and Titan Judge on Food Network's Bobby's Triple Threat, Chef Michael Voltaggio. He also makes a number of guest judge appearances on Guy's Grocery Games as well as Beat Bobby Flay! When he's not on set, you can find him taking his dishes and experiences to the next level alongside his brother Chef Bryan Voltaggio whether it's at Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger and other projects! As someone who we have admired in terms of his culinary point of view, technique and keeping hospitality at the forefront of all that he does, we wanted to sit down with him to talk about how he got into the industry, where his passion comes from, how he has navigated the hospitality space, his approach to his concepts, working alongside family, Season 2 of Bobby's Triple Threat and how he has taken a number of opportunities to connect with guests and viewers as well as to stay sharp in and out of the kitchen!

ATHLEISURE MAG: So, when did you first fall in love with food?

CHEF MICHAEL VOLTAGGIO: Oh wow, I don’t think that I have ever been asked that!

AM: We ask the tough questions around here!

CHEF MV: I think that it happened around necessity. I would say that I first fell in love with it when I understood the creativity that went into it. Because, I was a very, very picky eater as a kid and when I got my first job cooking, I started to look at ingredients as a kid meaning that things like cauliflower for instance – I remember thinking to myself that if I could make this, in a way that I like it, then people who actually like cauliflower will love it. So for me, I started seeing how creativity could sort of, not only like give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.

I always knew that I wanted to do something creative, but up until I was 15 or 16 years old, which is when I started cooking, I wasn’t being creative yet. Like, I was playing sports in high school and I wasn’t the best student and I was sort of interested in a lot of things that were creative, but I didn’t have a creative discipline that I could focus on myself.

AM: What was the moment that you realized that you wanted to be a chef? Taking something that you just enjoyed and then making it as a professional.

CHEF MV: I mean, I think that it happened as sort of a default. Like, I was doing it to just sort of survive. I was one of those people that started cooking – because when I did it, it wasn’t like it was today where it was like, “oh, you’re going to be a chef!” It was more like, “yeah, I figured that you would end up in the food industry.” I sort of feel like I woke up and 25 years later, I still have the same job and I’m just like, “wow, how did this happen?” I’m in my profession prior to even graduating high school. My career has started already, but I didn’t know that at the time. What I didn’t realize at the time was that I was already on my path. I’ve loved food ever since I could remember like 4 years old and I have had this job since I was 15. Not many people can say that. I’m approaching 30 years of experience and I feel like I am just getting started.

I would say that my career, after my apprenticeship, that I did at The Greenbriar Hotel when I went there when I was 19 years old to start that program, that I really felt like that, “ok this is what I am going to be doing for at least a substantial amount of time.” I had never gotten to experience any form of luxury in my life at that point, either because I grew up sort of pretty humble or in humble surroundings I would say. When I got to work in luxury, I knew that not only did I want to do that because I wanted to take care of people at that level, but I knew that at some point in my life, I wanted to feel it myself as a guest. So I knew that the only way that I would be able to experience luxury is if I understood how to work in it at the highest level and then hopefully one day, get to sit down at the table for myself.

AM: I can understand that feeling!

How do you define your style of cooking?

CHEF MV: It’s weird because if you had asked me that question 10 years ago, I would have answered it differently than I would today. The reason being that I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.

So, let’s say for instance that I want to study a specific cuisine, I’ll go and study that cuisine and then figure out how that fits into one of our restaurant concepts. Now that we have different concepts, it forces me to study different kinds of cuisine.

I would say that the style that we communicate in the restaurants on our menus is that we like to sort of under offer and over deliver. We like to write descriptions of menus that are familiar to people and that almost seems not that exciting so that we get that chance to sort of surprise them and wow them. I think that that’s oftentimes how we approach a lot of the things that we do is to sort of under offer and over deliver.

AM: I really like that.

Who are your culinary influences?

CHEF MV: Wow, that is a tough one because I mean, I would say the one culinary influence that I have had in my career and this is a direct influence, because I have worked with him is, José Andrés (The Bazaar by José Andrés, Mercado Little Spain, Nubeluz). For someone that made me look at food completely differently, it would be him and I think that a lot of people who think of José, they think of the modern things that he has done in restaurants and that’s a big part of it, but when you talk to José, the thing that he is the most passionate about outside of feeding the world and helping people right now which is incredible, is actually the traditional food of Spain. Seeing him communicate to me that without a foundation like that, you can’t really do all this modern stuff because at the end of the day, the food has to be delicious. Learning that from him was probably a sort of pivotal moment in my career, because I was doing a lot of things then because I wanted to learn all of these modern techniques and I want to do all of these modern things. I think that often, people get caught up in the exercise of that and lose touch of the hospitality or the make it taste good aspect of it. I would think that I really settled into a level of confidence where I worked with him that would sort of influence me for the rest of my career.

AM: I first became aware of you on Season 6 of Bravo’s Top Chef. I’m a huge fan of that show and seeing you along with competing with your brother on the same season, what was that like for you and why did you want to be part of that show?

CHEF MV: So, when I went on Top Chef, this was sort of a moment in the industry where that was really the beginning of how you had the legends like Julia Child (Mastering the Art of French Cooking, The Way to Cook, The French Chef Cookbook), you had Emeril (Emeril’s, Emeril’s Coastal, Meril), you had Wolfgang (Spago, Wolfgang Puck Bar & Grill, CUT) and the list goes on and on – Yan Can Cook, Ming Tsai (Bābā, Mings Bings, Simply Ming) – they were cooking on television and the list goes on and on and on. They were a handful of real chefs that were cooking on TV and then there was sort of the entertainment side of it. I think that when Top Chef came out, I think that that was the first show or competition that was pulling chefs from kitchens that were really grinding and really after it and giving them a platform to sort of go out and come out from being those introverts in the back of house to like these big personalities!

So I think that when the opportunity came, I was like, I wonder if there is a bigger way to sort of bridge this gap between people that are actually chefs and people that are just sort of chefs on TV. Can we really tell this story in a bigger way and connect to a bigger audience and through that, grow the interest and the curiosity in a higher level of cooking or a different level. Whether it’s making people culturally more aware for those that are interested in cultural cuisine or demographics of cuisine or whatever it is, can you educate people by entertaining them? So I didn’t see it as, I want to be on TV and I think that there were certainly a few of those even on my season on Top Chef that were there for that reason. I signed up to do that competition because I really believed that I could win it. I think that some people get involved in programs like this not necessarily thinking that, “hey, I can really win this thing.” For me, I thought, “I could win this thing and this could create an opportunity.” I couldn’t predict what you’re seeing today where every chef at every level or cook for that matter is in some way trying to communicate what they do through some form of social media or entertainment. Back when I did Top Chef, it was like there was this line in the sand – these are the chefs, the real chefs and these are the ones that are on TV, but not everyone was doing television or some form of visual media to tell their story. Then you look at today and everyone is doing it. I think that the risk that I took was worth it, but I also wanted to learn a different kind of skill set, like I wanted to learn.

I think that I was doing this ad for I think Vitamix and I remember going up to the set and I had a teleprompter in the camera and I was reading my lines off the lens while doing my little demo and I was with the blender that came with it and it was like, “welcome to your new Vitamix.” They kept telling me, “Michael, we can see your eyes reading the words in the lens – we can see you doing it off the teleprompter. Can you try and memorize at least part of it?” Again, in that moment, I was like, ok if I’m going to do this, then I need to get good at it. By getting better at television or getting better at sort of some of these visual mediums, I felt that I was getting better at communicating with my guests too. I think that as somebody who works in hospitality, it started to pull another part of myself out that would allow me to want to communicate with my guests even more. I felt like that moment and all of it I can credit back to the opportunity that I had on Top Chef. I think that outside of the exposure, outside of the money, and outside of the study that I had to put into the food, I learned so much going through that process. Even I think as a company owner, how to better and more effectively communicate - I think that that is something that I was missing at that time of my life.

“I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.”

— Chef Michael Voltaggio

AM: What was the moment that you realized that you wanted to open up your own restaurants as that’s such a big step!

CHEF MV: So I was in Pasadena and I was running a restaurant there called The Dining Room at The Langham. They were actually super supportive and that’s where I was when I won Top Chef. I had left The Bazaar and left José. I was working at this restaurant in Pasadena when this show started to air. They were super supportive and they were like, this is your project, this is your room. We’ll grow you here, you’ll grow something big with the hotel and all of that. In my head I was like, do I need to go and do this on my own before I can go and do this in somebody else’s environment?

So they were very supportive in saying, “hey, we’ll renovate a restaurant and conceptualize something around what your goals are.” I was like, “this is super incredible and I think that I would want to do that.” But then I got a phone call and somebody said that they had a restaurant space and they were interested in meeting me and investing in me. At that moment, I was like, “oh, it can happen that easy!” They had read and heard about some of my accomplishments and they genuinely wanted to invest in me. And so I was like, now I need to see if I can do this. So, I took the meeting, we negotiated the deal and this person, his name is Mike Ovitz he started CAA. I don’t know if you are familiar with them.

AM: Very much so!

CHEF MV: He basically said, “what do you need to open the restaurant?” I have the space. I said that, “I really wanted someone to get behind whatever vision I have because this is the first chance that I have to do this and I kind of want to figure out how to do this on my own. What I really just need is money.” He gave it to me. He got behind me, we were partners for over 7 years and we still remain friends to this day, and he was a really good partner in the sense that he was there, but he wasn’t in my face with expectations. He built his career as somebody who supported artists or somebody who supported creatives. As someone who supported creatives, I think he did just that. I think that as a restaurant partner, it was the best scenario that I could find myself in because this was a person that built his career supporting creatives. So then, the money was there and it was time to start opening the restaurant. As you can imagine, I had to learn everything. I had to learn the legal side of it, I had to learn the human resources side of it, I had to learn the accounting side of it – I had to learn how to become a president of a company – not just how to run a menu. That’s the part that I hadn’t realized that I had signed up for at that time. You don’t know all of the nuance of starting a business until you start a business and then it’s, wait a second, I have 10 full-time jobs now!

AM: Pretty much!

CHEF MV: And so, I think again, if you look at that experience, it’s very similar to what happened on Top Chef. Here I was not realizing that I was now going to acquire a whole new set of skills that I didn’t have yet and so for me, you have this trajectory where you’re building on top of previous successes and you’re combining those successes to get more than you have to put yourself in a situation where you are learning. Then you have to retain that information and then you have to be able to teach that to other people, because it's the only way that you can grow your team around you. If you don’t have the tools to give them to be successful in your role or if you don’t know the expectation of the people that are going to work with you, then they’re not going to have a good experience and neither are you and neither is your business. So, for me, it was really important that I really understood everything and every layer that I was responsible for.

AM: You and your brother back in 2016 opened Voltaggio Brothers Steakhouse together which was your first venture together. What was that like doing that especially as siblings?

CHEF MV: I think that at that point, we had gone in separate directions from each other and I think that we realized that we could accomplish a lot more if we worked together so we started flirting with the idea, and so when MGM called and said, "we have a restaurant in the Maryland/DC area and we’re building this hotel, we think that you should be involved in that," at the time I was living in California and I had Ink – it was still open. My brother was living in Maryland. The reason that the call came in was that somebody who had previously been my boss was the one that was making that call. They had called me saying that they had been watching my career since we had worked together. We'd be interested n potentially doing the restaurant project together at the MGM National Harbor and I was like, in that moment, my brother still lives there, I live in California this story makes the most sense that Bryan and I are both locals from that area and we should do this together. So that became the pilot for how we work in perpetuity. Bryan and I are now business partners in pretty much everything that we do in the restaurant space. So creatively, logistically, work wise – everything involved, it just made more sense. If we work together, we can work half as harder or accomplish twice as much. Just having that support system and having something that you trust as a partner, we didn’t realize how beneficial that was going to be for us moving forward. Because here we are this many years later and we haven’t broken up yet. I think that speaks volumes for how you can do it the right way. There is nothing wrong with family getting into business together.

AM: I love that! We also cover a lot of EDM artists, we enjoy going to music festivals and you guys have Volt Burger which has been in various festival circuits and Live Nation venues. Why did you want to be part of this experience in this particular way?

CHEF MV: I think again back when I talked about entertainment as a medium or a discipline that would be a great tool to connect more people, I think that when Live Nation came to us with the opportunity of getting Volt Burger put together and being in multiple venues across the country, I think we’re in 30+ venues at this point. I think again, we get to connect to that many people that fast. So, for us and Tom See who is the President of Venues for Live Nation, when he called, he really – you could hear it in his voice and see it in his face, that he had a real commitment to elevate just not the food and beverage experience, but the hospitality experience at the venues, I think that when you look at companies that are willing to invest in the safety and the overall experience of their customer base, like I could feel it and I could feel his commitment to where they wanted to do something bigger and do something better. A lot of people call with sentences and statements like that, but they don’t really get behind it.

AM: Right!

CHEF MV: Then you get passed off to somebody else and then it sort of dilutes itself. I think that with Tom and his team, and Andy Yates, Head of Food and Beverage – they’re both personally up to Mr. Rapino the President of Live Nation – they’re personally committed to making sure that what they’re going to do is going to happen. I think that for us, we have learned just as much from them as they have learned from us. I think that again, it’s all about that learning aspect of it. When you can be in multiple cities at once, and I’m not saying physically. We are sometimes physically present at these venues, but it’s a chance for people who don’t necessarily have a direct access to us to sometimes go back to that surprise moment that I talked about when we can under offer and over deliver.

Imagine a fan – or somebody that has always just wanted to try something from the Voltaggio Brothers – they go to a concert to see their favorite artist and then they’re walking through and they see this big banner of Bryan and I on the side of a burger stand and I can only imagine in that moment from them that they have that reaction again! It's like, "oh wait, I'm here to see this musician and there’s the Voltaggio burger!” In my head, I’m envisioning people having an even better time. This point in my career, if you were to ask me what my most important part of my career is, it's hospitality. I genuinely still get excited when I see someone’s reaction on their face when they taste something that I have made. I’m not like, “yeah I knew it was going to be that good,” I’m more like, “wow, thank you! It means so much to me that you like it that much!” It makes me want to go and do more. I genuinely feed off the energy of the people that I take care of. I think that a lot of chefs and a lot of restaurateurs lose touch with that.

AM: This year, you opened Vulcania at Mammoth Mountain. What can guests expect when we’re going there?

CHEF MV: Mammoth Mountain made a commitment to elevate the food and beverage experience. It’s one of the best outdoor recreational mountains in the whole country and in all four seasons. In the summer time, we're going into that now, they still have snow – people are still snowboarding there until like August 1st or 2nd – skiing as well. But again, here’s an opportunity to connect to a whole different demographic that I have yet to really have a chance to get to.

I think that the most unique food markets to elevate the food right now are in markets where there aren’t huge saturation of other restaurants. 1, because there isn’t that much competition and 2, that means that there is probably a need for it right there. So getting to sort of pioneer and go into an area that there isn’t a lot of chef-driven sort of concepts in Mammoth and them wanting to bring that there, to me meant that there was a need for it. Their guests were asking for something different or maybe more and again they made that commitment to hospitality to provide that.

So, that’s when we were like, how do we create a concept that is appropriate for families, appropriate for a very transient sort of guest, but also please people that need fuel to go out and do all of these extreme sport activities. That’s when we were like, we’re Italian and our last name is Voltaggio, we haven’t really done an Italian American concept together, let’s use this as an opportunity to now study this and to do that cuisine together and expand on our repertoire and our portfolio of what we can offer moving forward. So, we dug deep and dove deep into the research. We have always made our own pastas and sauces, and pizza at various different opportunities, but never brought it all together in one restaurant concept.

Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!

AM: Oh wow!

CHEF MV: Yeah, so Voltaggio’s that traveled from Italy to NY, came on a ship called the Vulcania. So, the whole thing just came together. You can never say that something is your favorite restaurant. I just love the restaurant, I love the location, I love our partners, and I think that being part of a destination like that, the restaurant itself becomes a destination too. That’s a pretty special thing!

AM: That’s insane and I love the story involved in that!

I also love the idea of Retro. I like that it is kind of feeding into that 80s/90s feel with fashion and entertainment and its confluence. Can you tell me more about the concept and what the vibe of this restaurant is?

CHEF MV: The goal – well 1, it was a very fast turnaround. We had to come up with a really strategic way to sort of redecorate or revamp a room if you will. When MGM came to us with the opportunity and as you mentioned, we already had a restaurant with them at MGM National Harbor and so my favorite thing about our partnership with MGM is the only reason we don’t do something is because we haven’t thought of it. Any idea that you have, they have the resources and the ability to bring it to life as long as it makes sense you know?

I look at that space and Charlie Palmer (Charlie Palmer Steak, Sky & Vine Rooftop Bar, Dry Creek Kitchen) is one of my mentors as well, how do we take this iconic space at the Mandalay Bay and how do we make it enough ours so that it doesn’t feel like what it was while not taking away from what it was. Meaning, Aureole which was one of the first restaurants in Vegas that really told the story of these chef partnerships.

So we approached it with, what if we like – we moved around a lot as kids – what if we treated it like we did as kids where our parents had us in a new house and we got to decorate our new room. That’s effectively what it is. We call restaurants the room – the dining room is the room. So, let’s go decorate our room. We started down this path of what that would look like and I always had this in my head. I used to work with this chef named Katsu-ya Uechi (Katsu-ya, The Izaka-ya by Katsu-ya, Kiwami) and we talked about a concept that would be retro modern meaning that you could start with retro dishes and modernize them a little bit. I remember having to call Katsu-ya and say, “hey, I know that we had this conversation together and I know that this was something that you were really big on and wanted to do one day. Is it ok if I sort of do this concept, but in a much different way than what we discussed?” We had both nerded out on this back in the day and this opportunity came up where I could bring it to life. He was like, “yeah, go for it. If anyone could do it, it’s you.” So my brother and I decided to noodle on the idea and using that as the foundation to build this whole concept on top of.

What if everything that was important to us in our childhood through our personal and professional careers, what if we could tell that story through a restaurant. So down to the white CorningWare pots with the blue flowers on the side of it, we’re serving food in that. To the décor, Keith Magruder, if you look up BakersSon on Instagram, he’s an artist that did a lot of the art in there. So there’s a lot of painted album covers that throw back and tribute to the music in the 80s and 90s. He did things like make 2 scale 3 dimensional water color paintings of Nintendos and Blockbuster Videos and he made these cool paintings of gummy bears. He did an Uno Table and these 3 dimensional donuts and things like that. So what we did was we went into this room and just like when we were kids, it was kind of like, I’m going to hang up my favorite poster on the wall and I’m going to put up a couple of tchotchkes in the space and it's going to be mine.

What we didn’t realize was going to happen is that all the creative people in the company that worked for the company got behind it in such a big way that everyone started to contribute to the process! Down to Tony Hawk sent us one of his skateboard decks and wrote, “Go Retro” on it so that we could hang it up inside the tower. It was just one of those things where it was like, you have to be so careful when you have an idea because you don’t know how fast it can go and how many people will embrace it and get behind it. Before you know it, you can wake up and have something as incredible as Retro.

The food, we have Pot Roast and Mac & Cheese. But our Mac & Cheese, we make the noodles ourselves, we make this cloud of cheesy sauce that sits on top of it that’s sort of feels like the sauce that would come in a package of Velveeta, but we’re making it from really good cheddar cheese, we’re making a bechamel, we’re emulsifying the cheese into it and aerating it with a whip cream siphon – we’re making our own Cheez Whiz more or less!

“Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!”

— Chef Michael Voltaggio

AM: Oh my God! It’s the best Cheez Whiz ever though!

CHEF MV: Yeah! It’s like, how do we start with this idea and then turn it into something that can be appropriate in an elevated dining experience? We’ve got a lot of that sprinkled throughout the menu. We also have things that are comforting too.

It’s not just like kitschy or trying to do something for the sake of doing it. Our Caesar Salad is just a Caesar Salad, but then we serve it with a little bag of churros that we make out of Parmesan Cheese. Our Mozzarella Caprese is a piece of cheese that we dip in a Pomodoro skin that creates a skin of tomato on the outside of it so that it looks like a tomato, but it tastes like a tomato sauce and it’s on the outside of a piece of cheese.

AM: Oh wow! Earlier this week on your IG Stories, I want to say that you had an avocado, but it was a pit that looked like a gelee – what was that?

CHEF MV: So, we had a dish and once again, this was us reacting to guest feedback, we had a dish that I called back, we had a dish that I called Chips and Guacamole on the menu. So, we did this giant rice paper wafer and put a confit of avocado in the middle of it. But the problem was when it went out to the guests, they said, “well, that’s not Chips and Guacamole. I don’t know what that is.” I think that some chefs, their egos would not allow them to say, “ok, do I listen to the guests and do I make a change?” So, when I hear stuff like that and it’s consistent, I’m like, “ok, I need to change this dish!” It’s not living up to the guest’s expectations. So, then I was like, Avocado Toast, bread would be more appropriate to eat with this. I wonder how I could make this retro. I learned the technique of spherification from José Andrés. It was created by chefs, Ferran Adrià and Albert Adrià (Tickets, Enigma, Little Spain) back in El Bulli back in the early 90s. It’s not retro. We’re in 2023! Can I pay homage to it without saying, “oh that’s such a dated technique, that I can’t believe that you’re doing it.” It was such an important technique that it changed like, José, the Adrià Brothers, they made a global impact on how chefs looked at food. So for me, I was like, I think that I can make a black garlic purée and spherify that the way that I learned how to do it when I was working with José and put that in the middle of an avocado that I’m putting in the oven and put that on a plate and put a couple of other seasonings on it and put it with some really good crusty bread and serve it as an Avocado Toast.

AM: That looked so ridiculously good!

CHEF MV: But you know what’s so crazy? Some people today, like the next generation of people that are out eating in restaurants, they never saw spherification. Like let’s say that someone who is 19 or in their 20s or whatever, they missed that whole thing. We have this obsession with trends and we program our brains to say if it’s trendy, then eventually, it will go out of style. Therefore, you have to forget about it.

Where kale had its moment, like last year, or 2 or 3 years ago that the Kale Caesar Salad became so popular people were like it’s so popular, you can’t put it out because it is on everyone’s menu. Or like Pork Belly, it disappeared! Like Pork Belly was on every single menu and then all of a sudden, one day you woke up and you’re like, “where’s all the Pork Belly?” Every chef was cooking it, but I think that people got it to be trendy because they liked it and that’s what they wanted. We have this innate desire for change when change isn’t necessary. I think that spherification got trendier and then people were like, what’s the next cool thing? But then when we do that, we forget that the cool things that we have and that these chefs have sort of put forward to learn, we feel this pressure to not embrace it or to not do it anymore because now we have to create the next big thing.

AM: Yup!

CHEF MV: Why not just keep it around? So we brought that back and not only as a nod to the Avocado Toast, but a nod to the individuals that were behind that technique. I thought that it was so cool when we first learned it and I didn’t think that it needed to go anywhere.

AM: I love how you approach food like that. As someone who in addition to being the Co-Founder of Athleisure Mag is a fashion stylist and a designer, there are many times when I’m like, “yeah, this is a great look, we don’t need to lock it as a trend that has an expiration or pause around it. We can still use this.” I love that you’re talking about something that I fight about on the fashion side all the time.

CHEF MV: I think that there are a lot of similarities between fashion and food too! When you think about the sustainability aspect, when you think about again – in your world, and I think that that’s why I love fashion as much as I do. But now, even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.

AM: I totally agree! I always tell people it’s about going back to the archives!

CHEF MV: Yeah!

AM: There’s so many things that you can spring back from it. You can put a twist on it and do whatever. But the archives are the archives for a reason! They’re going to be here much longer than some of these other things that are going to be a flash in the pan.

CHEF MV: I feel like people can go shopping in their own closet. If you’ve saved stuff from 3 years ago that you haven’t worn and then all of a sudden, you’re like, “wait a second, I’m going to look back at that.” Maybe you got something as a gift that you would have never worn when they gave it to you and then you rediscovered it again in your closet and I think that any creative could recognize that with whatever kind of discipline that they have. Just go back into your closet and try something old.

“But now even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.”

— Chef Michael Voltaggio

AM: Exactly!

Since being on Top Chef, you have been on so many TV shows judging and guest hosting and even doing series, why did you want to add these into your portfolio?

CHEF MV: I think it’s because I don’t want to become complacent. I think that my biggest fear in life was going to be that I would get stuck doing the same job every single day. Although that’s great for some people, and it’s necessary to have those who are committed to that, it didn’t work for me. I never had the attention span to do just that. And so, as I get those opportunities, I think that it make me better for what I do. For instance, if I go and I have 4 days where I can work on this television show, after the 4 days are done, I’m excited to go back to my restaurant. Maybe in those 4 days while I was gone, I learned something while I was there that I could bring back to my restaurant. For me, again, it’s about learning. I’m learning. I get to do something that I would have never had the opportunity to do. When I started cooking, if you told me that I would be doing dozens of episodes of television a year or any television at all, I remember when I was doing some local television and how nervous I was. I was like, wait, I didn’t sleep and I was telling everyone and it was local news! I thought it was the coolest thing on the planet for me to able to get to do. Then, fast forward to now and I’m a show that can reach millions of people. So, not only did I see the opportunity, but I feel a sense of responsibility to use that platform the right way and I think that I just love the fact that I get to communicate with that many people at once. I think that it’s an opportunity for me to tell my story, but also to continue to contribute to this commitment of hospitality that I signed up for. I’m not just making people feel good, I genuinely do this because I love the fact that what I do that maybe I can make someone else smile or whatever. I know how that sounds, but I genuinely believe that! The fact that I do that and I get to call it work is so important!

AM: Well, I know that you always bring so much energy when I see you on different shows like Bobby’s Tripple Threat, we’ve had interviews with Chef Brooke Williamson (Playa Provisions, Top Chef Season 14 Winner, Tournament of Champions Season 1 Winner) a number of different times. When I saw that you were on there, I couldn’t wait to see what you would do. Or, if I see you on Guy’s Grocery Games – it’s really cool to see your point of view when you're doing all of these different things.

CHEF MV: Yeah, when you look at the competition side of cooking too and what I learned very quickly is that it’s a very different discipline. A lot of super talented chefs who are in restaurants struggle with the competition side of it, especially if there are a lot of different cameras and stuff around them. So again for me, I thought, if I could become good at that, then that’s another level of chef that I can become good at and I think that what’s interesting about that is that I do it so much that the first time I competed, I took it so seriously. I still do! I get so much anxiety every time that I’m about to go. But then I do it so much and I started to look at competition cooking like the sport of cooking.

AM: Yup!

CHEF MV: It really is and it’s not for me as much about entertaining and doing a demo of what you’re doing. It’s more so that people can watch it and cheer for their favorite athlete and I think that that's what culinary competition really is.

So now, we win some and we lose some. You have to learn from those losses and I think that those losses are the ones that I have learned the most from. I think that anyone that competes in any competitive setting would say the same thing. You have to experience those losses to then go back and say, how can I be better so that I can get more of those wins. I think that it became a personal obsession because I wanted to continue to learn and win! Because it really is a sport – it’s a sport!

AM: Are there any projects that you have coming up that you can share that we should keep an eye out for? I feel like you’re always doing something!

CHEF MV: One thing that I can say is that Season 2 of Tripple Threat will start airing in August! I think that that’s the next big thing that we’re excited about. Then it’s about just getting back to work with Bobby Flay (Amalfi, Bobby’s Burgers, Brasserie B), Brooke and Tiffany Derry (Roots Southern Table, Roots Chicken Shak, Top Chef Season 7 Fan Favorite). I think that there is more to that than what everyone has seen so far! I think that for me, that is really one of my favorite projects that we're doing right now. Myself, Brooke, and Tiffany - Bobby included, we’ve all become so close to one another through this project and I think that more of that – I want to be able to keep my knives sharp and my brain sharper. I think that the best opportunity for me to do that is growing my relationship with Live Nation, Bryan and I are really sort of excited about the amount of support that we’ve gotten from MGM with every project that we have in the works with them. I think that for now, honestly what I’d like to focus on is focusing on what I have going on. I think that right now is a good point to say that I am satisfied with everything that we have our hands around right now. Let’s just focus on doing the best job that we can at that and then maybe next year, pivot and start focusing on some other stuff. For now, I have a lot of responsibilities and I have a chance to make a lot of people happy and I’m going to focus on that!

AM: As someone who is so busy, how do you take time for yourself so that you can just reset?

CHEF MV: I mean, I think that you have to force it. I have a tendency to say yes to everything and I think that I grew up working more 7 day weeks then I did 5. I would say that I did that for a good part of my life. I wanted to do it, but I did it because I had to as well. I mean, I had 2 daughters when I was young and I remember when I was doing my apprenticeship, on my days off I was standing in a deer processing plant at a local butchers house processing meat and stuff to pay the bills you know? I think that my work ethic is something that is really important to me and it’s something that I don’t want to lose touch of. I think that it’s a super valuable asset, but at the same time, I’m allowing myself to do that, to take a couple of things and to just go do something. Like yesterday was my daughter’s birthday and it’s a little extreme, but my brother flew me here from Vegas, we were at our restaurant doing an event and I was like, “I need to get to my daughter, it’s her birthday.” She’s down here in medical school, she’s going to become a doctor.

AM: Oh wow!

CHEF MV: Not only is it like a Voltaggio going to college which is one thing! But a Voltaggio becoming a doctor is another! My other daughter is here as well and she’s like also doing her own thing and so when you have those moments to spend time with family, my brother flew my wife and I down here just to spend 2 days with my daughters here. I think that family time is so key!

AM: Your smile is so big right now!

CHEF MV: Well because I think that as much as I hate that I am going to say this, I really neglected my family for a long time because I had this path that I had to do these things so that I could be better for them. So now, I think that at this point in my life, as much as I provided for them, I think that I could be more present for them and that’s something that I am really trying to carve out time for.

AM: If we were invited to your house for brunch, what would be something that you would cook for us? I always love knowing what people’s brunch menus are.

CHEF MV: I mean as much as I hate to say it, I would have to have something with caviar on it because I think that, I don’t know, to me brunch is caviar. I think that that’s really weird to say, but when I worked, no one wanted to work brunch at the luxury hotel. If you got scheduled to work brunch, you were getting punished. I think that that was the first time that I tried caviar. Working brunch at The Greenbriar Hotel or at The Ritz Carlton or something like that and I was like, “hmm, I like this stuff.” Then when I was in charge of running things, there was Caviar Eggs Benedict, caviar this and caviar that! I just really liked it. There’s a restaurant that we have here in LA called Petrossian, you have one in NY as well.

AM: We literally lived around the corner from them!

CHEF MV: So, they do this Caviar Flatbread there and I had it once, I’ve had it a lot actually, and I’m going to go home and recreate my own version of this. Every time I have a brunch, I am going to do this. You can do this with smoked salmon like the Wolfgang Smoked Salmon Pizza that Wolfgang Puck makes. But you buy the flour tortillas, and you brush them with a little olive oil and season it with a little salt and bake those in the oven. You pull them out and you have a crispy flatbread.

So now, you can build this breakfast pizza on whatever you want on top of it. So, now you grab crème fraiche, capers, grab some chopped red onion, parsley, a little hard-boiled egg, and whether it’s smoked salmon or caviar, you cut it into pizza. It’s easy, it looks beautiful –

AM: Wow!

CHEF MV: You said wow, I only described it to you and you said wow! I used to get that a lot when I went to Petrossian for brunch and I would always order the Caviar Flatbread. So, a smoked salmon version or whatever, I just think that the idea of using a flour tortilla is something that everyone should have in their repertoire!

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PHOTOGRAPHY CREDITS | PG 16 - 27 CREATIVE DIRECTION Dominic Ciambrone, PHOTOGRAPHY Bryam Heredia, PHOTO COURTESY of SRGN Studios | PG 28 + 31 Food Network/Guy's Grocery Games | PG 32 - 35 Food Network/Bobby's Triple Threat |

Read the JUL ISSUE #91 of Athleisure Mag and see TRUE HOSPITALITY | Chef Michael Voltaggio in mag.