We have been fans of the Bravo’s Top Chef universe since day 1 and it comes down to a number of factors including: telling a story on a plate, the chefs actual stories, and in many cases even visting their restaurants. It has grown into a network of alums that we enjoy seeing again and again whether they’re on TV, doing a phenomenal project or popping in to eat their latest creation.
Avid readers and the Athleisure Mag community know that we have interviewed S10 Top Chef winner, Chef Kristen Kish a number of times whether it’s a fun partnership/collaboration, various shows she has been a part of or for our MAR ISSUE #99 cover story with her alongside Chef Tom Colicchio, Gail Simmons of Top Chef when she took the reigns as host of Top Chef starting S21. She loves the journey of food and the chefs that are involved, she’s always asking questions, and gives words of wisdom that can really be applicable to whatever it is you do in life!
This month, we catch up with her to talk about the upcoming season of Top Chef, S23 in the Carolinas, joining the cast of Peacock’s S4 of Traitors, why being kind matters and her partnership with KIND for the CHOOSE KIND campaign, holiday dishes, gifting, and more!
CHEF KRISTIN KISH: Hello! It’s so nice to see you again!
ATHLEISURE MAG: It’s so nice to see you again! Well, we’re always so excited anytime we get the chance to chat with you, because you’re always doing amazing things. The last time we saw you, that’s when you were our cover for Athleisure Mag right before you hosted your first season of Top Chef which was phenomenal! Now, you have so many things going on, so it will be great to chat with you.
CHEF KK: Likewise, thanks!
AM: So, looking forward to S23 of Top Chef, you’re going to be be in the Carolinas which is amazing – what has it been like for you to be on Top Chef as the host?
CHEF KK: I mean, it’s like, the greatest job. I have very little complaints. I think that the only the only thing that was the most challenging this past season was, you know, the Carolina humidity, which we were certainly prepared for. But other than that, I mean, I, I love making Top Chef. I love spending time with all the chefs that we have coming in to dine with us. It’s a really great quick 2-month crash course in a location, introducing you to new people, and then also hearing from so many people amongst the industry or even not! But just like how other people think and talk about food, I think it’s just - it’s incredible!
AM: Amazing. We know you can’t talk too much about the upcoming season, but what can you share with us that we should be looking forward to?
CHEF KK: I mean, come on – every season is just the best. It’s great chefs, it’s great food, and honest feedback. And you know, I think one of my favorite things to do is - I mean, I love watching the show, but because we don’t get to see the chefs thought process.
AM: Right!
CHEF KK: You know all those interviews, and in the kitchen scenes, we don’t see any of that.
AM: Yeah.
CHEF KK: The only time we see them is when they’re in front of us, and so I always get really excited, and I look forward to getting the whole story and the whole picture.
AM: You’re like, wait, that’s what happened.
CHEF KK: Yeah, I’ve tasted the food, but I don’t know sometimes how they’ve fully arrived.
AM: We also love the companion series Dish with Kish. The format is really interesting how elements of the challenge from the episode as well as working with Top Chef alums in each episode are presented in the series! We just interviewed, Chef Gregory Gourdet (Top Chef S12 Runner-up, S17 Finalist) last month, during the Food Network NYC Wine Food Festival. He was so kind and sweet. We’ve never been able to talk to him before, but it’s always fun to watch him with you on this companion series as you guys have great chemistry together!
As soon as we finish the night’s episode on Bravo, we go to Peacock and start off with Last Chance Kitchen with Chef Tom Colicchio to see how eliminated players fight there way back to get on the show and then we end it by savoring Dish with Kish!
Why do you love having this companion series?
CHEF KK: You know, I think it, it’s just - it’s obviously Top Chef related, where we’re pulling inspiration from that challenge. You know, we’re getting to see some of your favorite Top Chef alums in the kitchen again, cooking. You know, it’s no rules. As you see, the entire set is fair game. It is as if you were in the kitchen with me, albeit I’m in full glam, which I normally wouldn’t be.
AM: The looks you rock in those episodes as well as in the flagship show are always amazing every time – you don’t miss.
CHEF KK: Thank you.
But it’s like, it’s like a fly on the wall moment.
AM: Yeah.
CHEF KK: You get to see real interactions and the time that is spent with sometimes Top Chef alums that I have known for many years, like Gregory, and who we are deeply like, wonderful friends or me being introduced to a new Top Chef alum that I know very little about because I just haven’t had the time to interact. So, I mean, it’s just it’s fun. It’s 11 - 15 minutes of whatever. It’s my kind of TV.
AM: Love it!
You mentioned that shooting this competition series takes place over a 2 month period. How do you take on a show like that in terms of preparation? Clearly, you’re immersed in this environment, but how do you get your mind ready for it before you step into that abyss?
CHEF KK: You know, I think it’s a great abyss to be in. So, like, you know, there’s not a lot of like pumping myself up. I think the the first year that I was hosting, I had definitely more like internal personal work to work on.
AM: Yeah.
CHEF KK: Because I was really wrapping my brain around the pressure that I was putting on myself.
AM: Of course.
CHEF KK: But come Canada and now, obviously, the Carolinas like, you know, I go in a couple days before it. I like to go see the set. I like to get my bearings. I like to unpack and like organize space, equals organize mind. For me, really, the preparation is oftentimes the morning of, so whatever call time, my time is, I need my quiet, introverted recharge battery time. So, I wake up 1 hour and 40 minutes to 2 hours before, no matter what. Even if it’s crazy early, I will still need my time for my quiet and my coffee. It’s a daily practice keeping my mind ready and sharp for every single day.
AM: You’re joining the cast of the Traitors. We love this show, whether it is the US, UK, Australian, or New Zealand editions! And literally, we’ve watched various times for the US portion of the franchise, and thought, “what would it be like to have Alan Cumming (GoldenEye, The Good Wife, X-Men franchise) and Kristen together – we need these interactions”. So when it was announced that you would be doing this, we are ready. So, why did you want to join this show?
CHEF KK: You know, there was a lot of reasons going into it. I think that, for me, cooking competitions are something that I would dabble back into if it were for charity, or fun – but something that is less pressure. But like competition, I kind of hung up my hat on that one. This one is so outlandish, unrealistic in terms of the theme. honestly. We’re all running around the Highlands of Scotland trying to murder banished people!
AM: I know right?
CHEF KK: It’s insane!
AM: And some of those challenges, like the whole bug thing – yikes, so much anxiety for you.
CHEF KK: It’s silly.
AM: Yeah.
CHEF KK: So I felt like that lent itself to just like fully immersing yourself into fun. That was one reason. Another reason is, I’m always trying to find new ways to push my introverted self to get out there and do more, especially if you know it’s like even loosely tied to promoting my show.
AM: Oh yeah!
CHEF KK: So I mean, I’d be lying if I said I went on there not doing that. And then, also, they keep beating us in the Emmys, and Alan keeps beating me in the host category, so I was, like, if you can’t beat ‘em -
AM: You might as well join them. We can’t wait to see that!
KIND has been a brand that we have enjoyed eating. It’s healthy, a great mix of ingredients, and it’s fun. How did you come to this brand, and why did you want to partner with them?
CHEF KK: You know, they came to me, and I think the beauty of something like, KIND, is obviously I’ve had many KIND bars. I know exactly the brand. So when someone or a brand comes to me and says, well, obviously, it’s in the name, right, like World Kindness Day - let’s see what can we do, how can we shine a light on it, and how can we give back? That already, is check, check?
AM: Yes.
CHEF KK: It’s a yes, yes, and yes. I think it’s our duty if we are able to give and shine a light on things or have a platform in order to celebrate something, someone or an organization that deserves it, it’s an automatic yes. You know, I think it happened so organically because I was already going to New Orleans for the Emeril Lagasse Foundation, donating my time to cook at the reception there, and so, what better way to amplify all parties than to really like join forces in a way and give back in an even greater way. So, you know, It just it all made sense. It’s an incredible organization. With KIND, we’re able to give $25,000 to the Emeril Lagasse Foundation, 10,000 bars to YEP (Youth Empowerment Project), like, wow, it was a win-win for everybody.
AM: Will there be other things in this partnership as well, or was it just this with the Emeril Lagasse Foundation?
CHEF KK: The good thing about the Emeril Lagasse Foundation and KIND and myself donating $25,000 is that Emeril Lagasse Foundation supports programs like, YEP, but also everything else. So, they’ve already done a lot of the legwork. So if we can give back to them, they’re then giving back to x amount of organizations.
AM: It’s always great to be kind and to do kind things and how much more important is it during the holiday season to do so?
CHEF KK: Well, I think it’s 100%. Like, definitely, during the holidays to give back to those who might need more, whether that be food, money, time, or you know anything. We’re all capable of giving back in some form. Even if it’s just a smile and kindness throughout the day. You know, I think, on top of that given our climate, it’s not just the holidays.
AM: Yeah.
CHEF KK: It’s an everyday thing. And you know, many hands makes light work. I think that if we can all focus on impacting what we are capable of doing financially or time-wise, or whatever? All those little ripples do make a huge difference. For me, I sometimes get overwhelmed with the the amount that has to be fixed and course corrected, but the beauty of kindness is that you can give it for free.
AM: So true!
We always love chatting with you about different foods. We are in the holiday season. So, what are three dishes that you’re loving to make during this holiday season?
CHEF KK: Oof man!
AM: I know! But you’re always sharing things that we store away to make or to order when we’re out and about!
CHEF KK: We have entered baking season. My wife is Australian as you know. She had never gone apple picking. So, this past Fall, we went apple picking! That was awesome. I was like, how do you not know about this?
AM: I mean – it’s the perfect Fall thing to do and is just part of the checklist for the season – come on! right?
CHEF KK: I mean it’s a lovely tradition! You pick too many apples, you don’t know what to do with them. So, like anything like that, it adds so much like warmth and sense to the house. I love it so much.
AM: Yup!
CHEF KK: The warm spices! My wife is totally into baking from Gregory’s cookbook (Everyone’s Table: Global Recipes For Modern Health) recently, which is fabulous. I mean, honestly, for me, especially being East Coast based - you know, winter is cold. Anything that gets you to hunker down, get a fireplace going, warm meal, and people that you love gathered around the table. I think that there’s nothing better and then the food is almost a secondary to the feeling that it can bring.
AM: You’re always having your hands in a number of pots. We’ve talked about a number of things are coming up, but are there any other projects that we need to know about to share with our community?
CHEF KK: You know, not anything new that I can speak about at the moment. Obviously, January 8th Traitors, Top Chef - Spring of 2026.
AM: Which is exciting.
CHEF KK: And then, you know, great holiday gifts. Kish Aperitif and my New York Times Best-Selling, memoir, Accidently on Purpose.
AM: Love Kish Aperitif, a must for the bar cart.
CHEF KK: Thank you so much! We have a new label, looks a little bit different. I’m just, I’m really, really, really proud of that product. I think it’s delicious.
AM: As always, we appreciate you taking the time. It’s so good to connect and it’s always awesome to see how you authentically navigate with things that we know as well as new things that you do! We can’t wait for Traitors and will be cheering for you. And of course, when Top Chef drops can’t wait to see how everything unfolds!
CHEF KK: My pleasure! I’m sure we’ll be speaking again very soon.
PHOTOGRAPHY COURTESY | PG 59 + 60X KIND | PG 63 Sam McElwee/Peacock | PG 64 David Moir/Bravo |
Read the NOV ISSUE #119 of Athleisure Mag and see KINDNESS MATTERS | Chef Kristen Kish in mag.
