THE ART OF THE SNACK | TAPORI

Tell us we're going to have Indian Cuisine and you can see our tastebuds getting excited for our next meal of savory dishes and phenomenal cocktails! So when we heard that Tapori was opening in DC, we knew that they would be the perfect inclusion for this month's The Art of the Snack!

We wanted to explore more with this H Street find and to talk with Dante Datta who is an industry veteran who is one half of the founding team Daru (Chef Suresh Sundas is the other founder). We discovered more about this restaurant and bar who has a number of our soon to be favorite street foods that we'll have to enjoy the next time we're in the neighborhood.

ATHLEISURE MAG: Before we delve into Tapori, we'd like to know about the backgrounds of you as well as Chef Suresh Sundas and how they came together to create this restaurant!

DANTE DATTA: Suresh Sundas, the executive chef of Tapori, hails from Nepal and arrived in the U.S. in 2007, fueled by his passion for the vibrant flavors of his homeland. Drawing from the shared spices of Indian and Nepalese cuisines, he aims to showcase the unique Indo-Chinese influence of Himalayan dishes while introducing traditional Nepalese momo (dumplings) and noodles to the menu.

I bring a wealth of experience in crafting cocktails to Tapori, drawing on my deep appreciation for flavors and cultural influences. As a first-generation American with roots in West Bengal, I have embraced my heritage while honing my skills in mixology. My background in creating innovative and balanced drinks reflects a commitment to using fresh, quality ingredients along with a nod to traditional Indian flavors, allowing me to create a unique cocktail menu that complements the vibrant street food of Tapori and adds a personal touch to the dining experience.

AM: Can you define what Indian Street Food is and why did you want this to be the focus of Tapori?

DD: Indian street food is a vibrant celebration of bold flavors and aromas, crafted on bustling streets across the country. With diverse offerings like tangy chaat, succulent kebabs, and irresistible vada pav, each dish reflects rich regional traditions. At Tapori, we want to embrace the spirited culinary culture to provide guests with an experience that transports them directly to the heart of India's street food scene.

AM: What are the flavors and ingredients that are indicative of Indian cuisine?

DD: Indian cuisine is characterized by its bold and diverse flavors, featuring a symphony of spices like cumin, coriander, turmeric, and cardamom that create layers of complexity in each dish. Fresh ingredients, such as vibrant herbs, lentils, and seasonal vegetables, come together to craft rich, aromatic meals that excite the palate and evoke the warmth of home-cooked Indian fare.

AM: What can you tell us about The District's historic H St which is where you are located.

DD: Opening Tapori on H Street felt like a no-brainer for us - this lively area is buzzing with energy and creativity, perfect for our vision of serving up mouthwatering South Asian street food. We wanted to join the mix of eclectic bars and eateries and offer something that not only celebrates our heritage, but also adds to the vibrant culinary scene that H Street is known for. It’s all about bringing people together over great food and drinks in a place that’s all about good vibes and community! We’ve been so well supported with the neighborhood we wanted to continue to grow them.

AM: What does Tapori mean?

DD: Very "tapori," a Hindi word that loosely translates to "rowdy" or "vagabond." The new spot channels a Mumbai subculture popularized by Bollywood in the mid-90s.

AM: In terms of ambiance, what can guests expect when they come in to dine?

DD: A large bar, open kitchen and 20-person communal table — mingling encouraged — are set for a party vibe. You'll also see more tucked-away booths and a mural by local artist Patrick Owens.

AM: Tell us about Edit Lab at Streetsense who designed this space!

DD: As a friend of Brian Miller, I’ve always admired his unique approach to design. At Edit Lab at Streetsense, Brian and his team are renowned for creating immersive environments that reflect a brand’s personality and enhance the guest experience through thoughtful architectural details and material choices. Their collaborative process with chefs and restaurateurs ensures every element feels intentional and cohesive, demonstrating creativity, cultural sensitivity, and meticulous attention to detail, which makes us trust them implicitly.

For Tapori, Edit Lab has been dedicated to crafting a vibrant atmosphere. The design features hip neon accents reflected off mirrored walls, wood paneling, intimate booths, and banquette seating, contributing to a lively and warm dining experience.”

AM: Your menu reflects and takes culinary inspiration from different regions in India.

DD: Yes, we will be pulling from regions from the Himalayas, Mumbai, and Kerala for example.

AM: Can you tell us about the regions that you pull from and the kinds of dishes and ingredients/spices that come from those areas?

DD: At Tapori, the culinary inspiration comes from vibrant regions of South Asia, particularly Nepal and India, featuring dishes like momo (dumplings) and various Indian street foods enriched with spices such as cumin, coriander, turmeric, and garam masala. The restaurant also embraces Indo-Chinese fusion, incorporating bold flavors and fresh ingredients to create an exciting and memorable dining experience.

AM: How important is it to offer dishes that include vegetarian, seafood, and various meat options?

DD: South Asian cuisine is so diverse, and one of the best things about it is how it brings everyone to the table. You can have vegetarians, vegans, and meat lovers all chilling together, and each one will find something they love. It’s all about the flavors and options that make sure everyone leaves happy and satisfied!

AM: What are 3 appetizers that we should be thinking about when we come in to eat with friends and family?

DD: Lotus Root Chaat features crispy lotus root tossed with gram flour, drizzled with sweet yogurt and a sprinkle of black salt for a delightful crunch and tang.

Cauliflower 65 delivers a spicy and savory experience with oven-roasted cauliflower, enhanced by roasted garlic, aromatic curry leaves, mustard seeds, and served with a rich Kashmiri chili mayo.

Buff Chili combines tender buffalo, stir-fried with a flavorful blend of soy sauce, timur, and onions, all topped with crispy puffed rice for an exciting texture and taste.

AM: In terms of small plates, what are 3 that you suggest that we should have in mind?

DD: Calamari Kuttu features tender stir-fried squid seasoned with aromatic black pepper, fennel, and a tangy tamarind sauce for a bold flavor profile.

Jhol Momo offers bison dumplings nestled in a fragrant stew enriched with nutmeg and infused with chili garlic oil for a warming and savory delight.

Gunpowder Masala Dosa presents a crispy fermented rice lentil crepe filled with spiced aloo masala, served alongside sambar, coconut chutney, and tomato chutney for a vibrant and satisfying meal.

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

DD: Goat Pakku Biryani is a fragrant dish featuring tender slow-cooked goat infused with saffron, nutmeg, and black pepper, layered with aromatic basmati rice and mace for depth of flavor.

Bhatiki Bater highlights tandoori quail marinated in bold Kashmiri chili and garam masala, served with creamy yogurt and a drizzle of mustard oil for a deliciously spicy kick.

Seabass Kebab showcases succulent seabass blended with sundried tomatoes, green chili, and carom seeds, served with a creamy mint labneh and a hint of Amritsar spice for a fresh and zesty taste.

AM: What are 3 desserts that are a great way to complete our meal when we're sharing with the table?

DD: Gulab Jamun is a classic Indian dessert consisting of small, soft balls made from khoya (milk solids) soaked in fragrant rose syrup, offering a rich and sweet delight.

Rasgulla features spongy, white cheese balls cooked in light sugar syrup, delivering a refreshing and satisfying sweetness that's perfect for any occasion.

Kheer is a creamy rice pudding made from basamati rice, milk, sugar, and flavored with cardamom and nuts, creating a comforting and indulgent treat.

AM: What are 3 cocktails that you recommend that we should have?

DD: Tapori Cocktail - A tamarind flavored take on a classic Boulevardier.

Achari Martini - A take on a Dirty martini using a brine made for Achar, a south asian pickle used as a condiment.

The Pineapple-Timur Daiquiri is a refreshing twist on the classic cocktail, featuring acidified pineapple that adds a bright, tangy sweetness in place of traditional lime juice. This vibrant drink combines the tropical essence of fresh pineapple with the unique, slightly spicy notes of timur (Sichuan pepper) tincture.

AM: Do you have a Happy Hour and if so, please tell us about this!

DD: We will be offering a varieties of cocktails, beer and wine at happy hour eventually.

AM: Are there any events coming up in the Spring that we should keep an eye out for?

DD: Yes, Look out for a fun collaboration with Service Bar, Albi, Martiny’s (NYC) and Angel Share (NYC) on April 7th!

IG @tapori.dc

PHOTO CREDITS | Deb Lindsey

Read the FEB ISSUE #110 of Athleisure Mag and see THE ART OF THE SNACK | Tapori in mag.

THE ART OF THE SNACK | MOON RABBIT

In this month's The Art of the Snack, we head down to our nation's capital in Washington, DC to Moon Rabbit which is known for their fine dining Vietnamese cuisine. We took some time to chat with Chef Kevin Tien to find out about his culinary background, the accolades that he has received as a noted chef, and what we can expect upon our next visit at this restaurant whether we're stopping in for lunch or for dinner. In addition, we wanted to know more about the ambiance of the space as well. Finally, we also look ahead as we're a the beginning of the holiday season to see how we can begin planning to close this year.

ATHLEISURE MAG: Chef Kevin Tien, can you tell us about your culinary background, where you trained, kitchens you worked in and what brought you to Moon Rabbit.

CHEF KEVIN TIEN: My culinary background started when I was a child. My mother worked in Vietnamese Cafes and would bring me to work with her as a child. I wasn't allowed in the dining room, but the chefs took a liking to me and taught me in the kitchen about food. I continued to work in restaurants in college while earning my bachelors degree and graduate degree. I eventually moved to DC to work for amazing chefs such as José Andrés and Aaron Silverman.

AM: You have received a number of accolades that have included a 4X James Beard Foundation SemiFinalist, 2024 JBF Finalist, Food & Wine BNC 2018, Esquire Best New Restaurant 2021, and 2024 New York Times 50 Best Restaurants in America. What does it mean to you to be recognized for your work and craft in this industry?

CHEF KT: As a young chef, I really began the industry as a way to make ends meet. Over time I found a love for it and dedicated all of my time and really immersed myself into food. For a long time I would always want to be like other chefs, but receiving all of these awards and recognition proved to me that there was a space for my type of cuisine that blended my Vietnamese background with Louisiana roots.

AM: What is the meaning behind the name, Moon Rabbit?

CHEF KT: Moon Rabbit refers to a Vietnamese folklore about a Rabbit who sacrificed itself to feed others earning itself a spot on the Moon with the Gods.

AM: What can you tell us about the ambiance of Moon Rabbit and what diners can expect when they come in for their next meal?

CHEF KT: Moon Rabbit offers a fun relaxing atmosphere in a bright contemporary space. You should feel like you are dining in my home and expect big, bold, and familiar flavors. But presenting in unfamiliar ways.

AM: What are the spices and flavors that are indicative of Vietnamese food?

CHEF KT: Vietnamese food has all of the flavor profiles in its dishes. It will always have a balance of sweet, salty, spicy, umami, and acid. I love the use of pepper, star anise, cloves, and cinnamon. Lots of ginger and garlic as well.

AM: Can you tell us your modern approach to making traditional Asian cuisine?

CHEF KT: I have to be careful when using a modern approach because I don't want to end up making something where it would just be considered fusion cuisine. It can happen so easily. We focus on depth of flavors a lot by fermentation, making our own misos, and various cooking techniques to add a lot of flavor into what can be a simple bite.

AM: I like the layout of your menu. For lunch, From the Earth can you tell us about 3 dishes that you suggest that we should enjoy with friends and family?

CHEF KT: Banh Beo, Cai Lan, and Banh Tam Bi Chay. They have such a different flavor profile on each dish, that you get a great taste of what we have to offer.

AM: What are 3 dishes From the Land that you suggest that we should think about?

CHEF KT: Bo La Lot, Nem Nuong, and Bo Luc Lac. These are my favorite dishes to order when dining out at a Vietnamese restaurant.

AM: From the Sea what are 3 that you suggest that we should have in mind?

CHEF KT: Goi Cuon Ca Ngu, Tom Nuong, Ca Kho. They are such great riffs on the traditional dishes.

AM: Can you tell us about the 3 dishes from The Endings for us to end our meal?

CHEF KT: Chef Susan is such a talent that we have here at Moon Rabbit. The three desserts do a great job of showcasing her techniques through my absolute favorite items to get at an Asian pastry shop. Layered soft sponge cake using pandan and tropical fruit, takes on traditional egg tarts from dim sum but with flavors of Cinnamon Toast Crunch, and a fun cream puff that tastes like an Asian banana cream pie.

AM: For dinner, you have the same breakouts that exist in the lunch menu. Are there offerings that are unique to the dinner menu that you can suggest?

CHEF KT: Yes! My favorite items from each section are Goi Cuon (Summer Roll), Canh Chua (Roasted Golden Tile), Chim Cut Chien (Fried Quail and Tomato Rice).

AM: Tell us about Chef's Visit to Vietnam!

CHEF KT: The Chef’s Visit to Vietnam is the best way to enjoy Moon Rabbit. You come in, let us know if you have any dietary restrictions, and we will curate your whole dinner for you. You will get snacks that are rotated often that are off menu, and I will pick some of my favorite items that I am loving at the moment to send throughout dinner. You’ll finish with Chef Susan’s favorite desserts and some extra sweet bites at the end.

AM: What are 3 dessert items that are unique to the dinner menu that we should know about?

CHEF KT: Our Dau Hu (Tofu Cheesecake with Nardello Pepper Jam), Sau Rieng (Durian Mouse with White Chocolate), Rong Bien (Pandan Panna Cotta with Confit Seaweed).

AM: Can you tell us about your cocktails as you have a number of categories that sound like a great journey to sip through.

CHEF KT: The cocktail program is curated by our beverage director Thi Nguyen. We focus on procuring Asian Spirits to build our program, and adding a lot of savory notes throughout.

AM: For those that are interested in beer, wine, or cider, what do you suggest?

CHEF KT: Personally I really like our wine program, because of a great balance between classic and modern/natural styles of wine. I like them both equally, but find myself leaning towards the natural wines on our menu.

AM: Can you tell us about the Thanksgiving Take Home Box which was only available for the holiday?

CHEF KT: We love doing holiday boxes at the restaurant. It's what I would make at home for my family for the holidays. So essentially, you’ll eat like the chef! This Thanksgiving we did an andouille stuffed turkey breast, pho gravy, miso mashed potatoes, pumpkin pie with curried candied cashews, coconut milk creamed spinach, and lots more!

AM: Will there be other boxes for Christmas, NYE, etc?

CHEF KT: We are definitely doing a box for Christmas and are leaning towards a Sichuan Cumin Rubbed Prime Rib.

AM: Will you have a NYE event or other winter holidays that we should know about?

CHEF KT: I think NYE would be the best night for joining Moon Rabbit. We are offering a tasting menu starting at $95 with plenty of add ons for how fancy you want to get. Lots of caviar and bubbles of course.

AM: For those that are interested in private dining, what options exist for those that are looking to book for their own party/events?

CHEF KT: We love doing parties and private events! We make each event unique by doing a custom menu and experience for each guest. No 2 private events are ever the same. You can do our private dining room that seats up to 42 people, or even book the whole restaurant for up to 130 people. And for those that want a extra space, our rooftop has a great view of DC with private bar.

IG @chefkevintien

@moonrabbitdc

PHOTO CREDITS | PG 98 Rey Lopez | PG 100 - 102 + THE 9LIST 9M3NU PG 117 Rachel Paraoan | THE 9LIST 9M3NU PHOTOGRAPHY COURTESY PG 117 Kevin Tien |

Read the NOV ISSUE #107 of Athleisure Mag and see THE ART OF THE SNACK | Moon Rabbit in mag.

THE ART OF THE SNACK | CENTROLINA

This month, our The Art of the Snack takes us to Washington DC where we took a moment with Chef Amy Brandwein a 5X James Beard Award Finalist who is the chef/owner of Centrolina which is known for its Italian dishes that utilize seasonal ingredients as well as having a number of cocktails to complete the experience! We wanted to know more about her background, how she came up with this restaurant that has an Osteria and Mercato, and We see more about upcoming events that you can enjoy there as we transition into the fall.

ATHLEISURE MAG: Chef Amy Brandwein, can you tell us about your culinary journey in terms of where you trained and kitchens that you worked in prior to Centrolina?

CHEF AMY BRANDWEIN: I began my career with Chef Roberto Donna at Galileo. I trained under four Italian chefs there for the next six years, and became the Executive Chef. I then opened Bebo Trattoria with Chef Donna as the Executive Chef (2.5 years) and then moved to The Ritz Carlton hotel to relaunch a restaurant there, Fyve Restaurant (2.5 years). I was hired by BLT Restaurant Group to start an Italian concept Casa Nonna, I opened the restaurant locations in DC and NY.

AM: As the chef/owner of Centrolina, what inspired you to open this restaurant?

CHEF AB: As the chef/owner of Centrolina, what inspired you to open this restaurant? I was inspired to create a dining experience that is a modern and respectful interpretation of authentic Italian cuisine and reflected my cooking and values - using local and fresh ingredients to create exciting, natural Italian dishes.

AM: For those that have yet to enjoy a meal, what is the cuisine that is offered and what are spices and ingredients that are indicative of this cuisine?

CHEF AB: Traditional Italian ingredients include herbs (basil, rosemary, sage), garlic, fruits, citrus, mushrooms, and an expansive variety of fish, game, and meats. Extra virgin olive oil is used extensively as well as parmigiano regiano. We incorporate umami in the form of nonnata di peace, anchovy, colatura.

AM: Before we delve into the offerings, what was the thought behind having an Osteria as well as a Mercato for Centrolina?

CHEF AB: Through the Mercato, I wanted to showcase the beautiful produce and ingredients which spark our creativity and form the basis for the menu at the Osteria. I wanted to highlight our local farmers and create an avenue of access customers to purchase and take home. To aid customers to cook healthy and put a quick meal together using our amazing ingredients - freshly made pasta, sauces, vegetables and sustainable fish. Many customers have told me they shop at the market and try to recreate their meal in the restaurant.

AM: For those that are coming in to dine, what is the ambiance of the restaurant?

CHEF AB: Comfortably modern, relaxing and invigorating. Seasonality is key to the dishes that are available and your menu changes daily.

AM: From a menu planning perspective, what's your process in approaching this?

CHEF AB: I purchase ingredients from our farmers availability every week and then create dishes based on what is on hand in our kitchen. I start with a daily sheet of ingredients, vegetables, fruit, fish and meat, and then I create a menu. We print our menus every day, which enables me to take advantage of new and different ingredients. We rely on seasonally available products. Oftentimes, our creativity takes ordinary ingredients and creating a new way of looking at it. Other times, taking a glut of produce from farmers and foragers to create an interesting dish helps them with their profitability.

AM: You've partnered with DC Urban Greens - why was this important to you and can you tell us a bit about them?

CHEF AB: It is very important to me to support people who are improving access to vegetables in underserved communities and using available land. Urban farming is an important way to help local economies and reduce carbon footprint. The vegetables are harvested nearby and sent right over to us, only 4.7 miles away - many times they are still warm from the sun. DC Urban Greens is led by Tobaris Robinson, a third generation farmer and a DC native. Tobaris owns The farm, which was started as a nonprofit in 2015. DCUG is located in Wards 7&8, an area which is underserved and in need of fresh produce. Tobaris is also connected to other nonprofit hunger groups, such as Dreaming Out Loud and local markets accepting SNAP.

AM: What are 3 appetizers that you suggest that we should order for lunch when we come in with friends and family?

CHEF AB: Verde Salad, Swordfish Carpaccio, and Melanzane (fried eggplant with honey).

AM: For lunch, what are 3 entrees that we should consider?

CHEF AB: Chicken Paillard, Tagliolini with Nduja Butter and Fried Egg, and Roasted Branzino with Confit of Potato and Tomato.

AM: What are 3 wines that you suggest to pair with your lunch?

CHEF AB: Cleto Chiarli Sparkling Rosé. It's fresh, crisp, and dry, and great for patio dining in the summer. Grillo Donna Fugata. It's a mineral, medium body, Sicilian white that pairs perfectly with our seafood and lunch pastas. Barbera Ca Viola is a medium body northern Italian red. Nice fruit and floral notes with hints of plumb and blackberry. It’s a great accompaniment to our home made pastas.

AM: For dinner, what are 3 appetizers that you suggest?

CHEF AB: Yellowtail Crudo with Carrot Yuzu, Crème Brûlée with Chanterelle Mushrooms, and Charred Napa Cabbage with Calabrian Chile.

AM: What are your suggestions for 3 entrees for dinner?

CHEF AB: Right now, Pici Artichoke Cacio e Pepe, Halibut with Corn and Peach, and Squab with Plums.

AM: What are 3 cocktails that we should try?

CHEF AB: Gin Basil Smash. It’s made with gin, home made basil simple syrup and fresh lemon. Fresh, citrusy, bright and herbaceous.

Chefs Negroni. A secret recipe for the perfect Negroni, simple and classic Italian derby.

Basil Hayden bourbon, freshly squeeze grapefruit, Campari and a splash of brown sugar. A great balance of tart, bitter and sweet for our bourbon lovers.

AM: From the Mercado, what are 3 items that are a must-have to purchase for those that have enjoyed eating their favorite dishes in the restaurant?

CHEF AB: Fresh Pasta, Nonnata di Pesce, and White Bolognese Ragu.

AM: The restaurant is a leader in the James Beard Award Smart Catch program. Can you tell us more about this program and why you wanted to be involved?

CHEF AB: Smart Catch is a program that provides information to Chefs on what fish is sustainable and then rates their purchasing on these standards. Invoices are submitted to the program for review and feedback. I wanted to ensure that we as Chefs are making responsible choices and to ensure the viability of our fish species. Chefs should be leading the way to drive consumers and our suppliers to rely on sustainable readily available seafood choices, for the continuation of species and to reduce the carbon footprint. My family spends summers on the Great Lakes so it has always been my priority to protect our waters and the habitat.

AM: Tell us about the private dining options!

CHEF AB: We have various private dining options at Centrolina. We have our private wine room which accommodates up to 10 people. Our private chefs salon can fit up to 28 people and has a private kitchen as well. Centrolina can also be privately booked for lunch or dinner buyouts.

AM: Tell us about Piccolina and for those swinging by for Happy Hour, what is a cocktail/wine and 2 dishes/appetizers that you would suggest for our next visit?

CHEF AB: Piccolina, our second restaurant, opened in 2019. it's an Italian style casual restaurant that offers everything from breakfast to dinner. It's main feature is the wood fire oven which allows us to make delicious Italian style pizza, that pairs with one of our signature spritz. Happy hour starts at 3pm and ends at 6pm. Standout items are our Mezzaluna Pizza (translates to half moon as it's shaped as a crescent moon), and pairs great with a Italicus Bergamotto Spritz. The pizza and spritz happy hour combination is available for only $18. Another happy hour must try is our Piccolina Piatto Misto, a mix of delicious snacks to enjoy with a glass of Italian wine.

AM: Are there any events coming up whether at Centrolina or Piccolina that you would like to share with us whether it's for the remaining summer, fall, or holiday season?

CHEF AB: Our Chefs Table with Amy and Friends Series was created to foster collaboration and partnership between chefs in DC. The dinners include a four-course meal, held at Centrolina in the exclusive Chef's Salon. A portion of the proceeds from the dinners go to a charity of the guest chef’s choosing. Upcoming Chefs Table guests for September and October include Scott Drewno (9/13), Jerome Grant (9/27), Chris Morgan (10/5) and Joan Nathan (10/24). Tickets available on Resy for $175/pp. For the holidays, we are excited to offer Thanksgiving to Go, Christmas Eve Feast of the Seven Fishes, and holiday food including luxury pasta kits and Christmas cookie tins.

IG @centrolinadc

@piccolinadc

PHOTOGRAPHY COURTESY | Centrolina

Read the AUG ISSUE #92 of Athleisure Mag and see THE ART OF THE SNACK | Centrolina 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.

BEAUTIFUL CUISINE | CHEF PHILIPPE MASSOUD

When you're enjoying a meal, each bite creates a memory of the sights, sounds, and occasion that is taking place. But in other cases, each bite creates a bridge to culinary and cultural history as a means to ensure that a heritage and dedication to flavors lives on. This month, we sat down with Chef/Owner Philippe Massoud of one of our favorite restaurants, ilili here in NY. We have made our own memories at this restaurant and enjoyed a number of meals here as we have our favorites when we dine here.

The name ilili translates to "tell me," and in each bite, Chef Philippe is telling and building an intricate food storytelling canvas that connects us his to his people from centuries ago. In our discussion with him, he took us on a vivid journey of how growing up in a culinary family in Lebanon that navigated war, while also offering hospitality to its guests, led him on a quest to maintain a connection to his culture by recreating dishes that we are now able to enjoy here in NY as well as in it's DC location. We talk about his passion for hospitality, commitment to food, the flavors of Lebanon, bringing authenticity of the cuisine to those who may have been previously unfamiliar, and the impact of his legacy.

ATHLEISURE MAG: When did you fall in love with food?

CHEF PHILIPPE MASSOUD: I fell into food before I fell in love with it. Being in a family who has been in the business since back to the 1800s, both my paternal grandfather and paternal grandmother were in their respective families, into food. They started, my grandfather used to walk from his village to go work as a cook in the home of the rich and the famous as a prep cook. Then subsequently, he traveled with his brother to Alexandria, Egypt which back then was the hub, the capital of the aristocracy, nobility, and the pizzazz. He went and worked in palaces and hotels or what have you. They they came back to Lebanon and they opened a restaurant in downtown Beirut in the 1800s. Him and his 3 brothers actually brought in Austrian pastry chefs to teach the Lebanese how to do pastries, ice creams and chocolates. In that restaurant, you had a little chocolate stand, an ice cream stand, and a pastry stand, and you had the restaurant which also did a lot of catering.

So long story short, fast forward to when I was born, I was born into that DNA. My father used to cook for us every Sunday and we used to have these glorious meals and food was always a topic of conversation. When the war broke out in Lebanon, I ended up becoming a refugee in eventually what became our family business which was a hotel. The family grew from a restaurant to my grandmother and grandfather doing a Bed & Breakfast in the mountains of Lebanon. My grandmother sewed all of the bedsheets and the curtains. My grandfather ran it and eventually, they sold that, bought a piece of land and had the courage to build one of the first beach resorts in Lebanon which was called the Coral Beach. So when the war broke out, we were coming down from the mountains and we said, “ok, we can’t go home. It’s not safe. Let’s go to the hotel and then we’ll go home as soon as the quarrels stop.” We never went home. We lost our home in Beirut and we lost our home in the mountains. They were robbed, pillaged, and burned because we were from one religion and our homes were in an area of another religion. All religions behave really badly unfortunately.

So living in the hotel because we were confined to the hotel on many occasions, and because the hotel also became the refuge of many refugees, the hotel became my little park. My alternate world, my world of stability and to escape from the bombs, the bullets, the death, and the destruction. So I used to walk into the kitchen and to the patisserie and to steal petit fours and eat them. I would enjoy the tempered chocolate that was resting on the top of the baking oven of the patisserie and just eat spoonful’s of sugar and chocolate and grand patisserie and what have you. I did not know that this would be my calling at the time, but I think that that’s where my formation started. Because I was exposed to that and I loved eating, I loved tasting, and subsequently as a little kid, my first experience really – we had a French restaurant in the hotel that was a Michelin level restaurant where we had the gueridon and with it the steak au poivre table side with the sommelier table side – Baba au Rhum and Crepe Suzette. We had all of the French classics of the time. So, watching the maître d working the pan and sautéing the filet and then putting the cognac on and all of that, it was mesmerizing to me.

So, I asked one of the maître d’s to teach me to do that as a young boy. I don’t know I think I was 6 or 7 or maybe even 5. I dabbled with it right? Subsequently, during the war, but things had subsided a bit as we had gotten used to living with the war, we moved to an apartment and all of a sudden, I find myself in this apartment going food shopping with my mother in the super market and buying ready made cakes from Duncan Hines or whatever it was called back then. I’m appalled by how they taste because I was eating all of this freshly baked stuff that was freshly made and all of that. I wasn’t going to have any of it. I started calling the chef at the hotel and I said, “listen, I want to do this. How do I do it? Can you share a recipe with me?” So as a young 8 year old, I started baking cakes, crepes, figuring out how to make pastries, sweet cream, and understanding why the pastry cream wasn’t rising. In essence, it was because I had lost the access to all of this amazing food that I needed to have that food; therefore, was compelled to learn it and to figure it out at a very young age.

Then when my parents would be hosting guests, we would do catering from the hotel and I would spend my time in the kitchen with the chefs helping them plate because I loved all of this multi-tasking, 4 different pots on the stove, the hustle and bustle and all of that. I watched and I developed a palette and a taste at a very young age. Subsequently, when I became a teenager, I would be the one that would cook for my friends. When we went out, if we were out late after hours, I was the guy that would bring out the pan and would start cooking and setting up at 4 o’clock in the morning to drown all of your alcohol so to speak! That went on and at the time, my father didn’t want me to do any of that because he wanted me to get a degree like all parents want – to be a lawyer, a doctor, or become a neurosurgeon. This industry is back breaking and is difficult.

Subsequently, when I came to the US and I experienced Lebanese food as it was being served and reproduced, I was having none of it. It was so far from the foods, it was so far from the authenticity and I could not for the life of me understand why it wasn’t being reproduced correctly. I knew how to do it and I would even quarrel with my aunt whom I was living with at the time. I came as a tourist and then my parents called me and I was 14 years old and they told me that I could not come back home and that I needed to stay in the US because it was no longer safe in Lebanon. Therefore, I became a refugee. I was accepted in the public school system thankfully and I am extremely grateful for this country giving me the opportunity and therefore, I missed everything that made me who I was which was the food. I started cooking again and my aunt would cook and I would say, “this doesn’t taste like the Coral Beach.” She would then ask me what I would want to do and then I would say that we should do this or do that. She would say that it would take too much time and then she’d say, “if you don’t like the food, don’t eat it.” She was fed up with me because I was complaining all of the time!

All along, I took notes in a little recipe book that I kept – just basic stuff and all of that. I went to Cornell University and I studied for a degree in Hotel and Restaurant and Resort Management. Part of that program is that you have to do kitchen training, you have to understand food production and what have you. I discovered the recipe card and when I saw the recipe card, I thought, “oh my God I never thought about food this way.” I realized that at the end of the day, a recipe in a way, is a mathematical equation. It’s a balanced equation between the flavors, the textures, and the technique. I love that! So I started putting my little scratchy notes with my chicken shit writing into the recipe card and I started experimenting because I missed the food. There was a restaurant on campus that was kind of a fast casual at the time serving the food, but the food was really not there. Every morning before class, I would stop by and quarrel with the chef and beg him and say, “listen, we can do this better. Why don’t we do it?” Unfortunately, with a lot of immigrant cuisines, because our industry is so back breaking, they’re ok bending the flavor profile, bending the textural profile because they are doing the best that they can. The audience does not know the difference between the authenticity and not. This is where for me, it was an absolute no no because why are we teaching people how to eat this food incorrectly? Why are we modifying it? It’s really good, it’s really delicious and we should be serving it unadulterated in its authentic form and in the right way.

So while I was in college, my father got killed and the hotel that I thought that I would eventually go to work in got sold because we had to sell it under the gun. We were pretty much kicked out of the region that we were living in because we were Christians at the time. The same thing happened to Muslims on the other side. It’s not like Christians were behaving better than the Muslims and vice versa. Everybody was misbehaving and being evil. I found myself orphaned of a destiny that I thought was already written for me. I realized that I didn’t see myself working as a front desk manager in a hotel. I don’t see myself doing housekeeping. I really see myself working with this cuisine and correcting its path. I decided that I was going to jump into the food and jumping on the bandwagon, enhancing and elevating Lebanese cuisine. So I started really developing a menu and then all of the different ideas that I had. I started developing recipes for them based on my memory and what it was that I ate as a child. Don’t get me wrong, I failed and failed and failed. I burned and it tasted like crap and it gave me a stomach ache and it took me a long time. But I am a Capricorn and I have horns and I don’t give up easily and there is nothing such as failure in my vocabulary or my drive. I subsequently decided to prove to myself that I could cook the food and that I could really do it right.

While I was in college, I did 2 things. I did co-ops, my practical training that I had to do every semester. I did it in hotels in Spain. I worked in restaurants in Spain in the kitchens and worked in the pastry department, the savory department, prep departments, and it was back breaking. Back then, we didn’t have clogs and Birkenstocks and whatever. I was working in moccasins like all of the Spaniards were.

AM: Oh wow!

CHEF PM: It was not fun! But I loved it. I was working in very busy hotels - 250 rooms. So I understood and it was natural to me. It’s not like I was out of my element because unbeknownst to me, it created a lightbulb moment! You know when Malcom Gladwell talked about the 10,000 hours of training that you get to really become an expert in your area or what have you. I got a lot more than 10,000 because my entire life was in that.

I went to Lebanon and there was a famous – one of the top Lebanese restaurants at the time - called Bourj Al Hamam whose owners had worked with my grandfather in the past. You have to realize that a lot of the chefs in Lebanon and a lot of the pâtissiers when you’re talking about the 1800s and 1900s, had either worked, collaborated, or trained or did their internships with a business in which my grandfather had been involved because it was a very small country. My grandfather was like the Danny Meyer (Blue Smoke, Manhatta, Gramercy Tavern) of his times or the Stephen Starr (The Dandelion, Barclay Prime, Parc) of his time in Lebanon. They opened up the doors for me like it was my own restaurant.

I had my chefs pants and white coat from college. I had a video camera and I filmed everything and tasted everything. I wanted to reconcile what I had produced in the cuisine from my own experimentation with how it had been produced in the restaurants. I was like, “wow I got it!” I really got it going. Obviously, I didn’t know all of the little tricks that help you do things better, I didn’t have the technique to chop down 30 cases of parsley into tabouleh and all of that, but I knew where the flavor was. I spent about a month or so in that restaurant and I went to another restaurant and I trained in the art of making shawarma. Basically, how to butcher the meat, how to skewer it, how to cook it, how to shave it, how to make the perfect sandwich, the perfect prep, the balance between the meat, the greens, the tomato, the tahini sauce – how all of them have to be perfectly balanced to really give you the right flavor. All along, I’m taking notes and correcting my own recipes and what have you.

Then I decided that I wanted to see how Lebanese food is produced outside of Lebanon and I ended up going to Paris and I worked there for 3-6 months if my memory serves me right in all of the top Lebanese restaurants in Paris. I learned how to make all of the Lebanese pastries – the baklava, powdered creams, the canape, the cookies, semolina cookies and what have you. Also, I was able to see how a concept that had multiple creations creates a consistency and stability. So having seen all of that, I thought, “you can do it my man, you can do it!” So it was time to put my ring into the hat. That’s what I decided to do. Now mind you, I tried to open a restaurant in the city from ‘94 – ’98 and every time I called the landlord, they asked me if I had ever run a restaurant or owned a restaurant in NY and I would say no and they would hang up on me saying who the hell did I think I was?

Subsequently, I got called from a restaurant owner in DC. The owner of Capital Restaurant Concepts who owned Paolo’s, Georgia Brown, and Old Glory, J. Paul’s and Georgetown Seafood. He said, “listen Philippe, we’ve heard about everything that you have been trying to do in NY, we want to do the same. Why don’t you come and develop the concept?" At the time, they had the Executive Chef, they had the whole corporate structure. Obviously, I was 29 years old and to make a long story short, we opened that restaurant with the chef, I was concept director so I did both front of house and back of house. It wasn’t my restaurant. I tried to do the best that I could and I elevated the food up to what I was allowed and it was a great success. It was called Neyla in Georgetown on Main Street. 4 restaurants had failed in that location and everybody thought that we would fail, and of course, we succeeded and then in 2004, I resigned because I saw that there was no more growth and I was frustrated that I couldn’t express myself artistically the way that I wanted to. I took a year off to try to figure out what I wanted to do and one of my current investors contacted me and said, “hey listen, we used to drive from NY to DC to go eat in the restaurant that you were running in DC because we knew that we would be well taken care of and that the food would be as good as it would be. Why don’t you come and open in NY?” I was like, “are you kidding me? I haven’t been in NY in 5 years, I’ve lost contact with everybody. I don’t know any sous chefs, any cooks, bartenders, managers." I felt like I was going to pass out from anxiety right there and then.

So I took a leap of faith and I went to NY and when I walked into the location which is where ilili is, it’s as if the skies parted and the Gods smiled and the organs played and the angels came down and I felt that that was the space. At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to do something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse. I wanted to change the conversation and I knew that we could because it’s a beautiful cuisine and I knew that it had a tremendous potential.

At the time, I was attacked for being a lunatic and who was this crazy guy that was opening a 10,000 sqft restaurant in Flatiron which is the most destressed neighborhood in NY and who do you think you are? But hey, I’m still a Capricorn -

AM: With those horns!

CHEF PM: Right, watch me do what I want to do. There I was on opening night with 80 Americans and me being the only Lebanese. 80 Americans who had never served, eaten, or cooked the food and they all knew what it was that I was trying to do. They all became American Lebanese because they understood the story and they believed in what it was that we were accomplishing and we did it! ilili is an homage to my heritage, it’s an homage to my culture, it’s an homage to 3 generations of Massoud’s that have been in the food and beverage business. I have family that is in the wine business. All my other cousins are either the equivalent of the Dean and Deluca’s of the high end groceries or super markets in Lebanon. The entire village is in the food industry. They are either chefs or in retail foods because of my grandfather. They saw that my grandfather succeeded. So that’s really what ilili is and it’s telling that story. Because I am telling my story, I wanted the whole restaurant to be about telling your story, having fun, celebrating each other, celebrating your guests, celebrating the moment - that's what we do.

“At the time, my mission was very simple. I knew that to change the conversation about the cuisine, I needed to something very big. The cuisine was very disrespected because it was always associated with street food, casual food, and I wanted to change that discourse... it’s a beautiful cuisine and I knew that it had a tremendous potential.”

— Philippe Massoud

AM: I think that’s amazing. I’m originally from the Midwest. So coming to NY, I came here in 2002, and the diversity of foods and flavors, we didn’t have that in the Midwest at that time that I was aware of. So I spent the first 2 or 3 years tasting all of these different things that I had never had including hummus, tabouleh, but I would go to the East Village and all of the places to get it. I loved it, but I always wondered if there was more to this cuisine than just street food. Although it was really tasty, I wondered what it would be like when elevated and I didn’t really known anything beyond that.

Then your restaurant opened. I think it was in 2008/2009 when I went and I was blown away. It became a place that if people asked me for a business meeting where I wanted to go – ilili, NYFW – ilili, my birthday – all the occasions. My family, they loved it. We’ve had our business meetings there! Just the food and the warmth, the space is so large and the hospitality that is shown just makes it such a beautiful place. I’ve been introduced to more beautiful foods in this cuisine because of your restaurant that makes it a place that I always want to go to.

CHEF PM: Thank you!

AM: Yes, so thank you for that!

CHEF PM: That’s very kind of you!

AM: Yeah!

CHEF PM: You asked me about why the staff is so customer friendly driven. So when we were in the hotel, every guest was a family member. They were all in their homes and our homes. We took care of guests in a way that whatever the request, whatever needs, met whatever anticipation that we could think of! We had a box of cigars that we would pass around to the big spenders and they got complimentary cigars from the maître d. If one of our employees had an apple grove in his village, we would bring apples from the village and distribute them and send them by car to every guest. We really went out of our way to be almost extended members of the family of our guests. Besides being in a war, that was the level of hospitality that we had grown up. I made it very clear to our staff that there was was no no in ilili and that every guest matters and a grace and a hospitality are fundamental to the cuisine as well.

Now the mere fact that you’re not having a linear experience in the context of an appetizer, main course, and dessert, and the fact that you have Thanksgiving every time that you’re eating here. That helps also! It breaks the ice, it’s more festive and you’re less guarded. The tension at the table is substantially subdued because the celebration starts the moment that you sit down and you’re getting all of these different plates that are coming down. So the concept helps, but it also has to do with the company culture. We take care of our employees in NY the same way that my grandfather and father did in Lebanon. We married our employees, we helped them buy their first homes, we helped send their children to college, we helped a guy propose to his wife! These are the things that we did. So, I consider my staff as important to me as my guests. I go out of my way to do the best that I can in that environment in the hopes that they pay it forward to the guests. It works. Don't get me wrong, we have days where we fall flat on our face – we’re not perfect and people have bad days, so what, it’s not the end of the world. we're human beings we're not robots.

There’s a certain beauty – restaurants are a snapshot of life. It‘s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to do that.

AM: It definitely shows. I used to be a person that could never eat by myself for lunch and I would have such anxiety about it. I remember one day, I was really craving going to lunch at your restaurant it was during NYFW and I was in between shows, but I was alone. The care was so sweet that it actually broke the issues I had with solo dining when I wanted to eat alone.

CHEF PM: That’s so sweet!

AM: Haha yeah I don’t know I think when you’re growing up as a kid, you never wanted to eat by yourself, but there are times when you’re in the city that you’re not going to be able to have someone with you. I didn’t know if it was going to be weird, but the staff was amazing and I really enjoyed it.

CHEF PM: Yeah and also, the fact that you’re not eating only with a fork and knife, you have the pita and you can scoop the food, and you have the lettuce and you scoop on the Tabouleh, that interactivity breaks down some of the rigidity of the dining experience. This is why we open the door to the cuisine and we planted the flag. I’m so happy now that there are plenty of restaurants in this field that are serving this cuisine.

I think it’s because society is shifting a little bit. So small plates and what I like to call, the Thanksgiving Effect, is something that we crave now. We’ve become a lonely society and so our only friction points with our fellow human beings are when we go out dining. It’s really – if you think about it, you used to go out shopping and you rubbed elbows with people. You're ordering everything online. You used to go to the super market, everything is online – at least if you’re in the big cities. Because you don’t have time to go. At 3 o’clock you have done your shopping list – you don’t have time to go there for 45mins. So, restaurants, in my humble opinion, are the last and only area to feel human warmth and to have human friction which is so vital and important to our collective wellbeing when you think about it. It’s becoming a big problem and COVID has proved that to be a 1000th multiplier. So yeah, what better way to do it than to share food?

AM: Absolutely!

What are the spices and ingredients that are indicative of Lebanese cuisine for those that are not familiar?

CHEF PM: Allspice, cinnamon, cloves, nutmeg, sumac, and aleppo pepper are generally used. You then have coriander, ginger, and of course, all of the herbs. But in sticking to spices, usually, you’ll have wherever you have allspice, you’ll have cinnamon that’s right behind it. There’s just a bit of hint of it. It’s never like cinnamon only. That’s usually what you will taste taste in a lot of the vegetarian stews, whether it’s okra stew, eggplant stew, or string bean stew. Remember, the cuisine originally is a vegetarian cuisine.

People did not have money to buy beef or to slaughter a goat or a lamb frequently. You slaughtered a goat or a lamb on the rare occasion that you could afford to do it or if it was a religious holiday. So people were eating an overwhelmingly vegetarian diet. So, all of those stews would be made with these spices.

The way that I like to do it to make it simple for the readers out there, whenever you have 1 part allspice, you’ll have half a part cinnamon, you’ll have 1/4 part clove, and 1/8 part nutmeg. So if you do that blend, then you’ll get yourself there if you want the Lebanese palette when it comes to the seasonings. Now keeping in mind that Lebanon was on the tailend of the Silk Road. The caravans used to buy spices, seasonings, and silk. Lebanon was a silk exporter and the economy fundamentally at that time was silk. So, you have a lot of movement between Asia and the Lebanese coast going out to Turkey and Aleppo, Syria so eventually, we did get stuff that were influences from China and it’s quite interesting that for example, we have a bread that we make on an inverted wok and I’m always scratching my head to wonder if we got that from the Chinese or did they get it from the Lebanese – who took it from whom? Or who borrowed it from who?

But usually in our cuisine, seasonings are behind the ingredient. They are not ahead of the ingredient. They let the ingredient sit on the throne and if you want, the seasoning comes as a caress and a whisper, but not as a punch. That’s what makes the cuisine light. Don’t forget that if you over season, it’s not so good for your digestion. A lot of people have allergies that they are not aware of. They don’t understand that sometimes they go to restaurants and eat and they feel light, and then others it’s like they just poured a pound of concrete in their stomach. Well, it’s because of the balancing act that you have to do and I myself, you know, suffer from a lot of digestive issues. So, everything I do, I consider myself the Guinea pig. So if this works for me, it will work for my guests. I really take care to ensure that I am giving you the lightest and most tasteful version of the cuisine, keeping in mind your wellbeing as well.

“There’s a certain beauty - restaurants are a snapshot of life. It’s an amazing ecosystem where you have one table that’s celebrating, another table that’s mourning, another table that has just met, an employee that had a bad day. The amount of psychological energy that exists in a restaurant is just amazing and we try to keep it light and fun and the food helps to so that.”

— Philippe Massoud

AM: Well for the restaurant that is here in NY, what are your favorite dishes that you feel that people should try when they come by?

CHEF PM: To be honest with you, it all depends on the day of the week. Our roast chicken is a huge favorite. People just don’t understand how it can be so succulent and tender with so much flavor.

AM: I’m people!

CHEF PM: Mind you, it’s marinated in almost 14 different ingredients, right? It’s cooked to order and that’s why it’s so juicy and tender. It’s not pre-cooked, it’s not part cooked and then reheated. It’s cooked from scratch. So the roast chicken I love. The lambshank is a dish that I really adore. If I want to do the South of France or a Mediterranean experience, I’m going to order a bottle of rosé, I’m going to order the whole Bronzino, the Black Island Shrimp, The Octopus, a Hummus, a Salad and I’m good to go! I just took a trip to the French Riviera or the Puesta de Sol or Beirut right? That’s the fun part of ilili, in the sense that you can do that one day and the next day, you want to go meat centric and have that delicious California, Lebanese, or French wine and Leg of Lamb and you can have that robust meal just as well. You can also go with the chicken and get yourself a delicious white wine. So that’s the fun part about the concept. You really have a beautiful dish that stands on its own and can really give you the dining experience.

And of course, the Mixed Grill, who doesn’t want to go and have a little barbecue flavor? A little kebab that has all of the aromatics. But then there are moments when I really really jones for the Steak Tartare – Kibbeh Naye Beirutiyyeh. Eating it, I have so much fun with it. Sometimes I add cilantro leaves to it, I’ll add the Harissa and paint it on it so that it’s nice and spicy. So really, I don’t have a favorite. It’s about the day of craving and what I have a target for when I come in. If not, then I will go some place else and not go into ilili. Don’t get me wrong, I love pasta too!

AM: What led you to open another ilili in DC?

CHEF PM: Well because I had lived in DC and I had a great time and fell in love with the city and because we had created memorable times in that restaurant that I led, people today still have memories of Neyla. At the time, when I was in DC, it was crazy. I was DJing, I was cooking, I was maître d’ing – I’d finish working the grill, change my chef coat, put on civilian clothes, sit at the bar with my Radio Shack mixing table and DJ every Fri and Sat. It was crazy! We had a line out the door. All around the block. We were spinning music and people were dancing.

So, I had really beautiful memories of DC. When The Wharf approached me, and I visited The Wharf, I was mesmerized by the transformation of the area as I remembered what it was like back then! I really liked it and I said that it was a no brainer. We had been in NY long enough and it was time to grow. Why not DC as the next step?

Now little did I know that COVID would come and we would all undergo the trauma that we did. But we built the ilili in DC during COVID. We used to drive almost every week for 4 hours because we couldn’t get on a plane and it was a nightmare. There were supply chain issues and what have you. DC if you want, was all about celebrating life. In DC, the space when I walked into it with Nasser Nakib our architect, we were like, “wow this is a Navy area, this is a greenhouse. This is like a courtyard in the old world. We need to transport people into that moment of time.” We were all coming out of COVID and we wanted to flip COVID the bird so to speak and to say, life is good, life is vibrant, and things are coming back. I mean, it was dark! NY was very dark. I’ll never forget. I laid down on the street in 5th Ave for 15mins and there was nobody and nothing. I was just lying down and serene.

So we went with a celebration approach, we went with what does the space want to be? This is why I’m not a cookie cutter, I’m doing restaurants that tell the story of the space that they’re in, the geography that they’re in, and the culture that they’re in. For example, this is why we have the Hummus with the crab meat, the falafel, and a little bit of Old Bay because I wanted to do a little bit of an homage to the neighborhood that we’re in. That’s why the menu is a little bit different and I wanted to elevate things a little. DC is smaller so it’s much easier to elevate it a little bit. I don’t know if you know, but every piece that we have in DC is custom made from the floor tiles, to the chairs, there is nothing to the exception of the table bases that we bought in the US – everything else was imported from Lebanon and put together by yours truly and the rest of the team that was there. That’s because we care deeply about the story that we are telling and we don’t want to cut corners, it’s not about the dollars and cents, and it’s not about the return on investment. Yes it’s important and it counts, but it’s about really putting your heart and soul into the space and hoping that your guests when they come into your space, that you have really given your all for their pleasure. That’s what we try to do in DC.

AM: Well we have not gone to that one yet.

CHEF PM: Oh, you’re going to love it!

AM: I looked at the pictures and the location is beautiful. It’s different than NY but I love the vibe.

CHEF PM: They don’t do it justice!

AM: I imagine!

Do you plan on opening in other cities as well?

CHEF PM: Yes, we have been looking at Miami for quite sometime but the market is so hot that it has been hard to find the right location. We love Miami, there has been some interest in Los Angeles, but we need a local real estate partner as we need the right space. I’m not going to grow for the sake of growing. And I’m very happy to stay where I am and to grow what I have. But I want to do transformative restaurants and when the right location comes, we will do it!

Yes, Miami is important, Chicago – these markets are soliciting us, but we haven’t found the perfect – well not perfect as perfection is the enemy of progress, the right location has not been found.

AM: What is an average day like for you? I can only imagine that your hands are in so many pots.

CHEF PM: I’m not going to lie to you, I have taken a bit of a backseat to empower my leadership teams to do more. I used to work 80-90 hours a week, 7 days a week pretty much. I am trying to be more disciplined and do 5 days a week – but I do 5.5/6 days. I usually wake up around 6am in the morning, I have my Espresso, read the news, catch up on everything, I am at the restaurant anywhere between 8 o’clock and 9 o’clock depending on whether I slept a bit later. I come in, I read all of my emails, I’ll go down and check in on the kitchen and now we’re doing a bit of R&D so I give some instructions to make sure that things are prepared. I start doing versions of the recipes so that we reach a point where we are happy with the product. I’ll taste with the rest of the team because I like to be collaborative. There will be a good hour of R&D and cooking. Then meetings – with the management team. We have a lot of managers so we have to spread them over a period of time. We go over financials, mentoring, creating transformative moments, and I’m usually done around 6/6:30 sometimes 7 – sometimes I leave at 5. Then I start all over again the next day!

AM: Oh wow!

How do you take time for yourself just so that you can relax?

CHEF PM: I meditate. I like sound therapy. I find it to be really beneficial and wonderful. I like to cook. Cooking at home in my apartment is my way of calming down and relaxing. My team is very surprised because this year I have cooked in my apartment more than I have cooked in a very long time. I don’t know what’s happening to me, but I’m feeling very creative! So, cooking, meditating, walks – I love going on walks and going out around town with friends celebrating!

AM: That’s amazing.

If we were having brunch at your home, what would you cook?

CHEF PM: Well, I like to make a mean Benedict, I’m not going to lie to you. So if you were that kind of crowd, I would do that. Otherwise, I usually make olive oil poached eggs. The secret to these delicious eggs is very easy and I encourage your readers to try it. I usually do 3 eggs Sunnyside Up, I put them in a pan in olive oil – enough olive oil for the egg to sit on the olive oil, but not so much that it’s like drowning in it. You want to have an 1/8th of an inch in the pan. You crack your eggs and then you put your burners on the minimum. So if you have a gas burner, you put it on the absolute minimum where the flames are very light. You put a timer anywhere between 8-10mins, and you let the eggs and the whole pan all come up to temperature together. That will create the creamiest, most delicious egg that you have ever had. Of course, a bit of salt and pepper, I like to toast some sourdough and put that on there. So there would be eggs, there would be Labne, there would be mixed olives, sliced tomatoes, probably some fresh mint and there will of course be bagels or homemade bagels and home-cured salmon depending on the crowd! Whether it’s going to be beet cured salmon or fennel cured salmon. Let's see what else, I'm not going to lie to you, I'm a sucker for really good Almond Croissants from the neighborhood baker and maybe some berries!

AM: You come from such a great legacy and you’re continuing that here, what do you want your entire legacy to be known as?

CHEF PM: That I did the best that I could to touch the people that I work with and the people that eat my food in a positive way! Simple as that.

IG @ililirestaurants

@ililidc

PHOTOGRAPHY CREDITS | PG 64, 69 - 82 Courtesy ilili | PG 66 + 84 Scott Morris |

Read the JUL ISSUE #91 of Athleisure Mag and see BEAUTIFUL CUISINE | Chef Philippe Massoud in mag.

THE ART OF THE SNACK | JIWA SINGAPURA

In this month's issue, we make our way to Tysons Galleria, an upscale DC premier shopping and dining experience - to enjoy Singaporean cuisine by MICHELIN-starred Chef/Partner, Pepe Moncayo! We wanted to find our more about his second venture, Jiwa Singapura which opened this Spring, his background, and his first venture Cranes in DC. He lets us know where his passion for Singapore comes from and he gives us the scoop on what we should try when we swing by for our next meal!

ATHLEISURE MAG: Can you tell us about your culinary background, where you trained, and the kitchens you worked in prior to Jiwa Singapura?

CHEF PEPE MONCAYO: Same as asking your age, at the point I am on my career to go back 27 years on time can be somehow painful :)))

Long history short, in 2010 I was sent to Singapore by my mentor after working my way up on some of the best restaurants in Barcelona. I ended up opening my own restaurants and forming a family with a Singaporean over the the spam of 10 years.

AM: How would you define your cooking style?

CHEF PM: I always seek for balance of flavors with a gravitation for acidity, bringing up the best I can with what the pantry of the region provides.

AM: Before we delve into Jiwa Singapura, you are also the Chef/Partner of MICHELIN-starred Cranes can you tell us a bit about this restaurant from the cuisine and the ambiance?

CHEF PM: The cuisine of Cranes showcases my origins in Spain and my crush for Japan. I started this concept in 2012 in Singapore, and kept evolving it in DC since 2020. The ambiance and intent is to create a fine dining restaurant that is accessible and not for special occasions only. We might be the only Michelin awarded that opens for lunch, offering a $48 menu, a la carte, happy hour….

AM: What does it mean to you to have this distinction of a MICHELIN star?

CHEF PM: Dream come true

AM: Earlier this year, you opened Jiwa Singapura, what can you tell us about Singapore cuisine in terms of flavors, ingredients, and spices that are associated with it?

CHEF PM: Singapore is little island that throughout the centuries has been invaded by many neighboring and distant countries / civilization alike. Chinese, Indian, Dutch, British, Japanese...and the list goes on.

Its culinary is a reflection of these civilizations the crossroad and cultural mix. Singaporean cuisine is unique in essence by being influenced by the many.

AM: What does Jiwa Singapura mean?

CHEF PM: The Soul of Singapore

AM: What inspired you to open this restaurant as I know you spent a decade in Singapore.

CHEF PM: Let’s put it this way - although I carry a Spanish passport my second nationality is Singaporean, by heart.

AM: Why are you so passionate about Singaporean cuisine and culture?

CHEF PM: My love for Singapore is its cuisine in particular. We ate Singaporean cuisine at home since I met my wife, Aishah. It genuinely became a part of my most intimate life and I wanted to share it.

AM: For those who are coming in to dine at this restaurant, what is the ambiance of the space, and can you tell us about the design aesthetic and the terrace which seems amazing?

CHEF PM: In your question lies the answer. Open kitchen, incredible high ceilings, breathtaking design and on top of that a patio equipped with an operable pergola that allows you to be outdoors even in the rain.

AM: In terms of the menu, there is an a la carte menu of small and large plates. What are 3 dishes from your small plates menu and 3 dishes from your large plates menu that you would suggest for those coming in to dine with friends and family?

CHEF PM: I don't like to pick among them….

But, you shouldn’t miss:

- Salted Egg Shrimps

- Chicken Satay

- Kampung Rice

- Carrot Cake

- Cendol

- Laksa

AM: Is there a Happy Hour menu and if so, what are 3 dishes we can enjoy along with a cocktail pairing?

CHEF PM: We call it the Satay Hour. We offer very good value beverages, and each comes with a complimentary satay (skewer) we have 8 different types!

AM: What is Nasi Padang which is on the Set Lunch menu?

CHEF PM: The idea of Nasi Padang is to Build Your Own Singaporean style. You’ll go to the food stall and pick items out of an array of 25 displayed to go along with white rice. You’ll pay according to what you pick. Our version is we build it for you, 7 items that keep evolving.

AM: Tell me about the 8-course tasting menu.

CHEF PM: Tasting menu is the offer in where we allow ourselves to go more off-road, introducing flavors, techniques, and ingredients not common to Singapore.

Our menu items are meant to be shared, the tasting menu is to be enjoyed individually and it’s our most fine dining approach.

AM: Dessert is always a great way to end the meal. What are 3 you suggest that we can share?

CHEF PM: ALL OF THEM!!!

AM: We always enjoy a great cocktail. What are 3 that we should try when coming in with friends?

CHEF PM: Definitely our bestsellers; Chili Padi Margarita, Singapore Girl, and Hills of Bukit.

AM: Are there any upcoming events that will take place at Jiwa Singapura that we should keep on our calendar?

CHEF PM: Singapore’s National Day, 8/9, we are going to have a blast!

AM: With National Singapore Day coming up on Aug 9th, will there be a special menu or events taking place here?

CHEF PM: Absolutely, we are going to do a buffet style; all inclusive food and beverages.

IG @jiwasingapura

PHOTOGRAPHY CREDITS | Jiwa Singapura

Read the JUL ISSUE #91 of Athleisure Mag and see THE ART OF THE SNACK | Jiwa Singapura in mag.

IT'S ALL JUST STORY | RODNEY BARNES

This year when the NBA unveiled their 75th Anniversary Team of retired and active players, it included 17 members who played for the Lakers which includes the Showtime era of the 70/80s with players Kareem Abdul-Jabbar and Magic Johnson. To understand the importance of this era and what it did to how we enjoy the game, and how it moved the game forward in terms of commerce and making players brand, Winning Time: The Rise of the Lakers Dynasty illustrates the dynamics at play.

We talked with Rodney Barnes, who has written for STARZ Heels, STARZ American Gods, Everybody Hates Chris and more. He shares how he got into the industry, the positions he has held, his approach to his work, being the Executive Producer and writer for Winning Time, Zombie Love Studios and his passion for comic books and graphic novels.

ATHLEISURE MAG: You’ve worked in various positions in the entertainment industry as a Production Assistant, showrunner, Executive Producer and an award-winning screenwriter. With all of these roles, what was the moment that you realized that you wanted to work in this industry?

RODNEY BARNES: I was going to Howard University and I was in the School of C (Howard University Cathy Hughs School of Communication) and I was working at Georgetown Law Center as a campus cop at night and I found out that the movie The Pelican Brief was coming to my job to film some scenes. So I was really excited because it’s one thing to go to school for this and it’s another thing to actually be able to see it up close. So I signed up for all of the overtime details and I got them all. I started watching the movie being put together and it was so exciting! So I met a guy and he was the PA, he was a Key Set PA. So I asked him how I could get a job doing what he did. He said that that weekend, they had some big scenes that were taking place at the Washington Monument and that if I wanted to come and do it for a day, they'd be happy to have me.

So I did it and it was the most exciting, fun and best $100 that I ever made in my entire life! It was something about it that felt right. I felt more purpose in doing that and being close to this thing that I wanted to be close to then I did doing anything else that paid a lot better. I quit my job at Georgetown and started working as a PA full time.

AM: What a story, we always tell people that we embrace the multi-hyphenate. As someone who has worked in a number of roles and continues to do so from writing and producing, when did you know that you wanted to take on these areas and what the specific area was that you wanted to start in first? Or was there just a confluence that took place to make all of this come together?

RB: I knew I wanted to be a writer, but I knew what I didn’t know. I knew that I didn’t understand how any of this worked and I had a very fundamental understanding of what writing was and telling stories. Quite frankly, emotionally and psychologically, I wasn’t mature enough or evolved enough to be able to take on the big job. So, working as a PA, I look at it as being an apprentice. I had an opportunity to meet people, to sort of find my tribe, to figure out the psychology of how it would work and to just get my legs under me which was a bit like bootcamp. It was always writing, but I had to build up to the idea of being able to take my shot at it because it just felt too big.

AM: What do you think was the biggest thing that you learned from being a PA that has helped you with your career or was it just being able to see all the parts that were moving and to be able to understand how they connect?

RB: There was that. I think that the thing for me was that I always had this idea that everybody in Hollywood must be a genius and I haven’t met a genius yet. But, what I have met are some folks that have worked really really hard at their craft. It sort of demystified the entire process for me in being able to see it up close and to be able to observe. I wouldn’t say that I was a vital part although I know that some people would disagree. It was sort of the type of thing where getting to know people as friends and mentors even though that’s a problematic word as no one put their arm around me and said, “son this is what you do.” But they allowed me to be in their circle and to be able to see how the sausage is made. I got an opportunity to be able to just see things up close and to decide whether or not I could do it, if I wanted to do it and the closer I got to the thing that I wanted, the better that things got for me, but I wouldn’t have been able to do any of it if I hadn’t been a PA.

AM: From a screenwriting aspect, you have written a number of things. I loved your work in American Gods which I loved that show and obviously Winning Time and then you look at shows like Everybody Hates Chris. How do you get inspiration to write and then where do you start from when you’re trying to put words to paper to create these worlds for us?

RB: I never looked at it from a place of inspiration because if I need the emotional investment to do it, then I’m not going to be inspired some of those days and I’m still going to have to do it. For me, the difference was, approaching every day like I’m at work which was no different then when I was at Walmart or Target or any of those places that I worked at along the way. I had to get up, I had to work, I didn’t feel like it and then somewhere midday or so, it got a little bit better and then a little bit better. I sort of approach writing in the same way. I have a lot of resistance on the days that I don’t feel like doing it, but it needs to be done because I have a deadline. 78% of the time, I’m able to be disciplined and I’m able to get it done and the other times, I might go to the movies, sit and watch a game or do something else when I’m supposed to be writing. But I think it’s more of a discipline of doing the thing than an emotional component to it. There are days where I feel it and if I'm writing something like a horror driven thing like in my graphic novels, I'm enjoying it a great deal so it’s easier to do, but whether I feel it or I don’t feel it or am some place in between, I still do it.

AM: Just to circle back to American Gods, one of my minors in college was Classical Civilization so it covered mythologies of the world in addition to Greece and Rome and included African and Asian nations. So when I watched it, I loved seeing all of these stories that came to life. What was it like writing for that?

RB: It was great! The best thing that came out of it was my relationship with Orlando Jones (Sleepy Hollow, American Gods, The Good Lord Bird) who played Anansi/Mr. Nancy on our show. I had a similar thing as you, I didn’t do it in college but I studied a lot of different types of mythology and some of these characters like Anansi and Bilquis and others, you don’t really get to hear a lot about them. Because of comic books, you get Thor and Zeus, Odin and Hercules and those guys but oftentimes, Gods of color don’t get a lot of love. Even when they do, it’s in secondary roles. Working for American Gods and I’m a huge Neil Gaiman fan. So to be able to play in that sort of world and get some genre credits under my name was great as I have a comic book company and I also tell a lot of genre driven stories so being able to legitimize that beyond wanting to do it was always something that I wanted to do.

AM: It was such a phenomenal series. I remember seeing the episodes and being able to see some of these characters that I had read about being brought to life so fully, it kept me glued and it was truly incredible.

So as a screenwriter, what is that process like in terms of getting attached to a project and how does one pitch themselves to get into this work?

RB: Well my agents do a lot of my pitching. They typically open doors, but I’d say that about 75% of the work that I get, outside of the things that I create, really comes from via word of mouth. Right now it’s a good time because of Winning Time and people seemingly are enjoying it and you get a lot of offers to do things because they like it which I am grateful for and it is a blessing. More often than not, it’s about putting yourself in the right position you know? People know that I write graphic books and comic books so whenever a project like that comes around and it seems like they can use a writer like me, oftentimes, they’ll call or not so much now because I have been doing it for awhile but maybe 7 or 8 years ago, if it was something that I had heard about that was coming down the pike, I would tell my agents to keep an eye out on it and then see if maybe they could get me up there to be considered.

AM: Is it a different flow for you when you’re writing for the BET Awards or the Oscars – is there a different approach because it’s a live audience or a different format then just a show or even the comic books?

RB: Not really, I look at all of it like it’s story whether it’s writing a joke, Chris Rock or one of his specials or whoever I’m working for for the Oscars or an awards show. Even a joke is a story. It has a beginning, a middle and an end. Whether I’m telling a funny story or a horrifying story or a dramatic story, at the end of the day, it’s all a story. So, I approach it all the same way. The biggest thing for me is really understanding who’s going to be interpreting the words. Like, I work a lot with Chris Rock, and I know him really, really well so if I’m going to pitch something to him, I incorporate that knowledge into the pitch. Like, I can sort of filter myself and know that he wouldn’t like this or he would really like that part. In writing the shows, I have built a great relationship with a lot of our cast and so, I try to write to their strengths as well as to the story that I am trying to tell. When I am saying that I’m writing to their strengths, I'm talking dialogue. There is a cadence to how people talk and if you can make it easier for them to interpret the words, I think that they become more comfortable with it so it's really more so about having familiarity with it for the task at hand.

AM: Also in your body of work, you have been a co-producer and a producer in shows like Heels, Winning Time and Wu-Tang: An American Saga. We’ve had a number of WWE wrestlers as our cover and shared their stories so seeing Heels was another show that we enjoyed. When did you realize that you wanted to add these roles into your body of work and how does that change your perspective especially when you're also writing the show as well?

RB: Well it’s funny, those titles of producing can mean a lot of different things. Earlier in my career, say on My Wife and Kids, when I was a producer, it wasn’t really a lot more to do than sitting in a room and writing. It’s sort of like the government, government jobs they have G-1, G-2 as you work up and it’s sort of like that in television in writing as well. If you do it long enough, you start out as a staff writer and then you move up to a story editor and then an executive story editor and then you go up through the WGA (Writers Guild of America) classifications that go with moving up. But then, in certain gigs like in Everybody Hates Chris, I was in the writer’s room and wrote a number of episodes, but I also produced the voiceover that you would hear in every show. So I would write the lines and go with Chris Rock and go record the lines together and then I would place them in the show in editing. So, to me that was actually the beginning of actually producing and so on different shows, that idea of what a producer means is something different.

On Winning Time, I actually work with the actors whether it’s working on set with their lines, working with the director to see whether or not a shot is sort of lining up with how we saw it when we were writing the show – it can mean a lot of different things. There are some shows where I have been an EP and it didn't mean anything more than just writing a show and putting it together or on some shows I'm actually tangibly doing something different. On American Gods, I wrote and also worked on the set with the actors and the director as well and putting it all together. On Heels, not so much. Marvel's Runaways – not so much. But it’s different with each one, so it’s a classification that comes with being a TV writer and as the responsibilities go, it has more to do with what that show requires.

AM: When I first heard about Winning Time last fall, I knew I was going to love it, I remember as a kid in 1986 loving this team even though I grew up in Indiana and it continues even though I live in NY now. So seeing this story, hearing about this story and getting this inside scoop of what was going on has made it really enjoyable to watch. How did you get attached to this project and what made you want to be involved?

RB: Max Borenstein (Kong: Skull Island, Worth, Godzilla vs Kong) who is our showrunner and the other Executive Producer as well, he and I have been writing together for about 10 years and when Jim Hecht (Fairly OddParents, Ice Age 2: The Meltdown, The Ice Age Adventures of Buck Wild) first optioned the book, he got the book to Adam McKay (Talladega Nights: The Ballad of Ricky Bobby, Vice, Don’t Look Up), and he got it to HBO and they said they would do a pilot I believe, I don’t know if the project was picked up then. They hired Max, Max called me and I said yes that I would want to be a part of it. That’s how it started.

AM: It’s an incredible cast and I love McKay films and the people that are in it. In terms of writing this where you had Jeff Pearlman’s book Showtime: Magic, Kareem, Riley and the Los Angeles Lakers Dynasty of the 1980s, how much source material did you have as I know players of that time as well as the franchise didn’t reach out to you on this. How did you coalesce these things all together to create this story and to provide that insider feel?

RB: Well we were really fortunate that book. So we studied a lot of books and Rick Fox, former Laker was our technical advisor, we talked to a lot of folks who were around the team at that time who worked for the organization, YouTube – we did a lot of research everywhere – articles anything that we could find. We sort of incorporated into the narrative and some stuff we had to tie in together for dramatization purposes.

AM: Obviously with the people that were involved, John C Reilly (Gangs of New York, The Aviator, Anchorman II: The Legend Continues), Jason Clarke (Brotherhood, Chappaquiddick, Silk Road), Rob Morgan (Stranger Things, The United States vs. Billie Holiday, Don’t Look Up), Jason Segel (How I Met Your Mother, Dispatches from Elsewhere, Hotel Artemis) and Adrien Brody (The Grand Budapest Hotel, Peaky Blinders, Succession) etc, there are actors in there where there is a lot of secret sauce. You have actors who were athletic but didn’t play basketball and having to do so for this role, having Quincy Isaiah play such a key and iconic person who was new to this platform, how did all of this come together to get that energy, to make an audience believe that these people who be playing this game even though they didn’t necessarily have this background?

RB: Francine Maisler (Uncut Gems, Being the Ricardos, Dune) is our casting director and she did a great job finding folks. Sometimes you get lucky like in the case of Quincy who is from Michigan and was an athlete – a football player. He had to lose 80lbs or so to come down to being able to have a Magic Johnson-like look. Solomon Hughes who plays, Kareem Adbul-Jabbar is an educator, is 7-feet tall, plays jazz and he played basketball on a professional level before. You just get lucky sometimes. I think that that’s across the board in finding people that not only have the talent but also the emotional stuff.

If you think about our players, they have to learn how to play the game because some had never played the game before, they had to be convincing to learn how to play a particular way that their character played, they had to go through physical training everyday and then they had to learn their lines and then they had to act. So there would be times when they would have to come from training, be on set, leave their work, leave set and go and play basketball everyday for however long – for a year or so. Then there is the training that went into it before hand and always having a good attitude about it as they were going. We got really really fortunate to find the folks that we found.

AM: When did you realize that you were going to be Maurice?

RB: I’ll tell you when I was working, Max was working on a movie called Worth in NY that’s on Netflix now. I was working on the first season of Wu-Tang: An American Saga. I was in Staten Island, he was in Manhattan. We would meet on the weekends and we would go over it with Jim Hecht and Rebecca Bertuch (Worth) and we would work on putting the show together. Every now and then, this name would pop up, Maurice, Maurice, Maurice – like who the hell is Maurice? Oh, you’re going to see and it was like an inside joke. They knew that I didn’t know. When we were officially on board and we started in the writer’s room in LA, we had all the pictures up of the actors on the wall and then there was a picture of me. I was like, “why is my picture on the wall?” They said, you’re going to play Maurice and I was like, “oh, ok – haha Maurice.” So Max actually wrote Maurice’s lines and the only scene that I had at one time was the scene with Pat Reily where I don’t let him in The Forum. I thought, “ok, I can do that, I’ve been a security guard my whole damn life!” I know how to say you can’t come in. You don’t even need to even write out the lines just let me stand there and I know how to not let you in some place. Then, all of a sudden, I started seeing Maurice pop up in other scripts! He's like a leprechaun where he sort of shows up in different places and I'm like, "why am I popping up?” and then I had a walk and talk which is very difficult as an actor because you have to walk, you have to think and you have to move which was in episode 5 where I had that scene. I was nervous about that scene. Actually, I messed up the scene that is on. I messed up a line but Gabby Hoffman (High Maintenance, Girls, Transparent) who plays Claire Rothman is so great, you would never know because she kept going and I kept going and so that was it and they cut and we went on with the day – but I messed up.

It's cool, the network likes it, everyone likes him and I think that Maurice is going to come back and probably say more words.

AM: We always like when he pops up!

RB: Well, thank you! As long as I stay big and relatively menacing and intimidating, Maurice will probably be around.

AM: What has been your biggest takeaway of being part of this particular project, seeing it come together and the reception of people loving this?

RB: Anytime you work hard at a thing for a long time that is intended to entertain people, you always want that to land the way it is intended so that people are entertained. I think that we’ve got a great reception and that people really seem to like it and it’s sort of gratifying because I and a lot of people give a lot when you do these sort of things and it’s not easily assembled. For me certainly being able to talk about African American culture as it pertains to sports in a way that is sort of elevated is always an honor. It’s a good thing.

AM: Well, you guys have been greenlit for a second season. What does that look like, what do you want to tackle – will it continue with these same players or will it be another part of Laker history or even another time in NBA history for a Winning Time situation?

RB: As of the moment, the plan is to continue on in the same narrative and to just keep telling the story as we have been. Even now, when we first started the process before, we were going in the third or fourth iteration of what you see on screen now – we were going to go a lot faster. Then, the decision was made during COVID to slow down the process of storytelling and we had to go back to the drawing board a couple of times to slow it down. I say all of that to say that you never know. We could speed up a couple of seasons, we can keep going the way that it is, but I think that the plan for now is to continue going in the direction that it is.

AM: One of the things that I enjoy especially with a lot of the HBO shows is that there is a companion podcast and literally, I can’t wait until Mon to listen to the show which drops right after the episode airs on Sun. I listen to JB Smoove and then I listen to your podcast. It’s great to get your insights, what’s going on – the Rob Morgan episode was really great to hear. Every episode is great as there are so many tidbits that can be enjoyed. How did you get attached to hosting this podcast and how much input do you have over who ends up being on the episode with you?

RB: Very similar to how I became Maurice. Somebody thought that it would be a good idea to have me do it and my first reaction was, I have never done a podcast before and they were like, “oh you can do it.” I think that I tried to back out a couple of times and they were like no just give it a shot. I think that I got better as time went on which is sort of the course of life, the more you do it, the better you get at the thing that you do. But, it also helps that I know everybody. Everybody that I have had on so far whether it was Snoop Dogg, Rob Morgan or Quincy, or Max or whoever, I know them. It’s like having a conversation with someone who is a friend and not so much like talking to someone who is a stranger.

They always ask me who I would like to have on and I try to spread it around between the cast members, but also the people behind the scenes. I had Todd Banhazl (Janelle Monae: Dirty Computer, They Call Me Magic, Hustlers), I had Max, I had Jim Hecht, Rebecca, I had Sarah Scott (Pam & Tommy, The Offer, The Flight Attendant) our intimacy coordinator. I had Idan Ravin whose the basketball coordinator. I had our director Salli Richardson (The Chi, Altered Carbon, The Wheel of Time) and Tanya Hamilton (Big Sky, The Deuce, Snowfall). I try to mix it up where you have one of the cast members and then someone who is a technical part of the team so that for people who are interested in being part of the business as one time I was, you can actually hear some of what they do and realize that there are a number of jobs besides the big 4 or 5 at producer, director, writer. There are a lot of other things to be done and some things may spark to someone and hopefully that podcast can help a little bit.

AM: We love seeing the birth of the NBA as we know it today as this entertainment platform with next level dancers, club lounges and had this came together with Dr. Buss. This has become the standard for what it means to go to a NBA game. Being able to hear more about Jack McKinney and his time with the Lakers. I knew he was a coach for the Pacers, but I didn’t know about his backstory. What is it that you want audiences to walk away with after watching this season or subsequent seasons?

RB: Always with our show, we have what you know and the thing that you can Google and find out. Who won the game, who lost the game and those types of things. But there’s also those things that you didn’t know. Like in the case of Jack McKinney, a lot of people had forgotten not just him, but the accident that he was in – the basketball accident and how that changed the course of the Lakers coaching dynamic. So, being able to tell some of those stories and show the Shakespearean dynamic of the coaching system with Paul West head and Pat Riley, most people know Pat Riley being the Lakers coach and they sort of identify with just him, but there were other guys too.

I think that the other side of that coin is Spencer Haywood who was a big part of NBA free agency and a lot of how we look at basketball today in the fact that we can look at James Harden and see him go from team to team to team or LeBron just being able to go to the Heat and all of that – a lot of that has to do with Spencer Haywood and going to court to battle for free agency rights for players. When I was growing up watching the NBA, I’m from Maryland so we had the Bullets, now the Wizards. Usually if a player got drafted, he played with one team for his entire career. It was big news when a player would move from one team to another.

Now, when you look at the change and the evolution both in the style of play when you look at the Showtime offense of Jack McKinney that evolved and to Spencer Haywood’s contribution, that you see in these 2 gentleman, it has a lot to do with the way that the game is played and it’s rarely recognized over the course of history. Anytime we can incorporate things that folks don’t know, it’s always a treat!

AM: Usually, when an episode concludes, we’re usually Googling about 4 things! It becomes a great way to understand how far the game has come in really such a short period of time and how things are so different and the shoulders that people stood on to get to where we are now.

RB: Exactly.

AM: Where did your love for comic books come from. You have Killadelphia that you’re writing, Marvel, Star Wars universes and Lucas Film Studios – where did this come from?

RB: The only inciting influence that I can find in my mind and my heart was that my mother was a school teacher. Before computers and all of that stuff, she would go to the public library to do her lesson plans and she would bring me. There was always this area where you would have kids like in a pen, your Cat in the Hat, Curious George books etc. I had no interest in any of those books because under those books was a box and in that box was comic books. I knew exactly where it was and I don’t think that they ever changed them in all the years that I went. I would just sit in the corner and read them for hours. It sort of became a thing where it was infectious you know? The moral throughline and some of the stories were more evolved than what my 5 or 6 year old mind could handle but I was intrigued by that idea. Then later, people would give them to me and my grandfather would call them funny books back then. They would give me a stack of them and it was a way to keep me quiet. Later on, when I would have odd jobs, I would buy them. This was during a period of time where you could get comic books anywhere – the convenience store, liquor store, virtually any place that had a spinner rack full of comics. Now, you have to go to a comic shop on Wed to get them. But back then, they were readily available and they were only 20 cents or a quarter. Now they’re $4 if not more.

It was just a love that just evolved along with my life. In the beginning, it was mostly about the art and the story. Then in my teen and later years, there were guys like Alan Moore (Watchmen, V for Vendetta, Swamp Thing) and Grant Morrison (Doom Patrol, New X-Men, Fantastic Four 1234) and Frank Miller (Daredevil, The Dark Knight Returns, Sin City), they sort of made it like literature and evolved into something that was more serious and that kept me involved and then later television and film like most people. So there has always been this relationship.

When I was younger, I tried to write comics professionally, but couldn’t find a way in. Like a lot of things that I’m sure people feel with television and film, it’s a tough nut to crack. But even more so back then, there weren’t a whole lot of African American characters and there wasn’t a big indie space when I was coming up. It was just Marvel and DC and every once in a while there’d be a new company that would pop in. They didn’t have the same distribution chain as DC so you were relegated to those 10 characters maybe if there were 10. I think that a lot of times, companies back then felt like unless you were writing for a character of color, what’s the point of hiring this person? So for me, I wanted to take a shot at writing a comic so when I was on the show Runaways which was a Marvel show, they liked my work and I sort of leveraged the appreciation of my work to say, “hey if you guys have any relationship with Marvel Publishing, I’d love to write a comic book.” They gave me Falcon. I quickly realized that I had no idea what the hell I was doing or how to write a comic book. I just took my shot. It was received ok-ish. Then again like the podcast, I kept doing it again and again and again and I got better and better and better at it and then I had the idea for Killadelphia and started a whole new thing. Now I write 10 books a month and I have my own company and it’s taken on a life all of it’s own.

AM: Which is amazing and I know in looking at your IG, you were talking about The Mandalorian which I’m a fan of. You have a project coming out in June – can you tell us more?

RB: Yes, it’s June the 22nd, The Mandalorian adaptation of the TV show and it’s the first adaptation that Marvel and Lucas Film have done with a project. It’s basically straight adaptation of that story. They don’t let you deviate too far from the story because it’s Star Wars cannon and you can’t really interfere or add new things because it’s connected to the television show. So I basically do my version of the television show would be.

AM: It’s still very cool though!

RB: Yes, it’s an honor to play in that space.

I just finished IG-88 Star Wars: War of the Bounty Hunters and I did Lando Double or Nothing earlier. I love to play in the space. I have a Luke Cage short that’s coming up and maybe a Luke Cage miniseries coming up for Marvel. So anytime you get to play in that space, it’s always fun because it’s such a big fan base that you get to connect with that many people is always an honor.

AM: You created Zombie Love Studio which deals with creating original graphic novels and things of that nature, what are some things coming out of there that you want to highlight?

RB: The first book is Blacula, a reboot of the Blacula character from Blaxploitation era in Oct/Nov which should be dropping then. I also have another book, Florence and Normandie and alien attack story that takes place on the corner of Florence and Normandie famous because of the Rodney King riots that started from there. I’m writing that with Xzibit. I have Tales from the Crip with Snoop Dogg which is the Crip Keeper. I have a book called Crownsville which is set in one of the first black mental asylums in America that’s a ghost story.

There's a bunch of other things that we’re developing that are moving along. There aren’t enough hours in the day, but I’m really excited about it all and it’s coming together slowly but surely.

AM: The depth of what you’ve done is truly phenomenal. What are things on your bucket list that you have yet to do or areas that you want to put into that body of work that you haven’t but that you’re still interested in tackling.

RB: Well certainly, developing the Zombie Love books and Killadelphia and things like that into my Substack page where I do 4 of the books. 3 that are connected to the Killadelphia world which is the book that I do at Image. There are 3 books that I do at Image, Killadelphia, Nita Hawes’ Nightmare Blog and Monarch an alien attack miniseries that I am doing. My Substack page has 3 other series, Johnny Gatlin who is a gun slinger in hell and hell is like the Wild West. 20 Degrees Past Rigor which is a zombie story set in Flint, Michigan where zombies are connected to the polluted waters of Flint. The Butcher of Black Bottom which is a serial killer story set in 1920’s Black Bottom section of Detroit. Then there’s Elysium Gardens which is in the back of Killadelphia which has an ongoing story on a Substack page. So, there are those books as well. There’s a lot of stuff and next, I hope to adopt a lot of those things into other forms of media whether it’s animated, live action or television or those kinds of things.

AM: Because you have so many projects that are just in constant rotation, how do you deal with the overlap? Do you have to be at a certain point before you take other things on – do you slice it up like a pizza and mix it the best that you can?

RB: Ha! That’s basically it. I try to tackle each thing as the day comes at me. I usually get up at 4 in the morning and then I start writing and I get the comic book stuff done in the morning. Then I tackle my day jobs like Winning Time or anything else that I have in front of me and I take it as the day comes. Whoever is yelling the most that is owed the thing to them – so yeah! Whoever’s voice is the loudest at the moment!

AM: I think that the time that we’re living in right now, although there is still a need for a lot more representation, to think of myself now versus the younger me who wouldn’t have thought to know that there would be an Ava Du Vernay (A Wrinkle in Time, Queen Sugar, Girls Trip), yourself, Shonda Rhimes (Bridgerton, Inventing Anna, Grey’s Anatomy) all these people that are moving storytelling forward. How important is it for you to reflect that in your work and to have POC be able to see themselves as well as for others to understand why they need to be an ally and to make these spaces more open?

RB: Well I think it’s important because the world doesn’t connect in the same way anymore like physically. We don’t talk to each other the way that we used to and it wasn’t perfect back then either. It’s more important than ever to be able to tell stories that have a ring of truth or some semblance of honesty. That way you get to see people as they are good, bad and indifferent more so than as a caricature or something that feels contrived in some way. I think that a lot of the biases that we hold with each other comes from those depictions. I know since 1619, a concerted effort was made speaking directly to African American culture to make us less than human. There’s one idea of being less than human, but you have to reinforce that on a regular basis. So you either make them caricatures or villains – one extreme or the other. If that idea has the ability to sort of ferment for 400 years or more then you’re at a place where it almost becomes truth because you’re so used to seeing that be the case.

So when you have this culture that is fighting for a slice of the pie or some semblance for respect and dignity, living in a culture and you’re sort of burdened by living with that depiction. It's really a hard thing to overcome because then even the culture itself starts to believe it – is this who I am and some people do. That can be problematic in its own way because you start to devalue yourself and people who look like you.

So I think that the more folks that can get in for various gender, sexual orientation, race or whatever it may be – to be able to speak to your truth in an honest way cannot only help you and the group that you’re in but also people outside of that group so that they have a better understanding of who you are and the struggle that you navigate just to be a human being and to have a human experience.

AM: Who are 3 people that you feel were profound, instrumental or helpful to be in your career?

RB: Damon Wayans (My Wife and Kids, Lethal Weapon, Major Payne) is always first! He was the first person that gave me an opportunity to work on a television show. Were it not for him, I wouldn’t be here. Don Reo (Everybody Hates Chris, Two and a Half Men, The Ranch) who was the showrunner and creator with Damon on My Wife and Kids. He helped take whatever raw ability I had and allowed me into a space in a way that pushed me to a space where I was able to see for myself what I had to do. I’m eternally grateful to him as well. I have to say that there is a tie for number 3 Allen Hughes (Dead Presidents, Menace II Society, The Book of Eli) of the Hughes Brothers, a director. He helped me to bridge art and commerce. He gave me an opportunity to write in a different type of way and helped me find my way of doing art. He was very supportive in that. Then, Max Borenstein who is our showrunner on Winning Time who sort of did the same thing but in a different way. There’s a push sometimes that you need to get out of where you have been to where you want to be and Max was very helpful in being able to push me. Beyond him pushing me, was me pushing me as well. There are a lot of other people and if you had given me 10 or 20, I could have continued on with other people who have helped me even if it was just survival – that’s important as well. So when it comes to writing and being a professional writer, those people come to mind.

IG @therodneybarnes

PHOTOGRAPHY CREDITS | PG 78 Warrick Page/HBO MAX | PG 81 - 85 STARZ/American Gods | PG 87 + 88 STARZ/Heels | PG 91 -102 HBO MAX/Winning Time |

Read the APR ISSUE #77 of Athleisure Mag and see IT’S ALL JUST STORY | Rodney Barnes in mag.

SOMETHING YOU SHOULD KNOW | TAKE A TEA MOMENT

Whether you're traveling for business or enjoying a staycation - it's a perfect way to take a moment before embarking on plans. As we travel a lot, we like to have items from home to make the journey a little easier. We always have our hotel favorites such as the Fairmont Hotel in Georgetown when we're in DC! While enjoying a night's stay on their Gold Floor, you can enjoy their tea selection and honey (they have their own bee farm on their roof) or you can bring your own while you relax and decide what's next!

When you're traveling this Spring, once you settle in - it's time to have a bit of tea. As we're still waiting for temperatures to rise, a spiked hot tea is a great way to soothe your throat while also spicing up your tea leaves.

We suggest getting your favorite blend and brewing it with your favorite device (or calling room service) and add in Nautical Gin which has elderflower which adds to the floral notes of your tea as well as sweetening it with Truvia Nectar. Add these to taste.

INGREDIENTS

.25 oz Truvia Nectar
1 oz Nautical Gin
1.5 oz Kusmi Tea Tsarevna
 

KUSMI TEA

NAUTICAL GIN

TRUVIA

Read more from the Mar Issue and see Something You Should Know | Take a Tea Moment in mag

ATHLEISURE LIST - ((305)) FITNESS; NYC, DC + BOSTON

Named after Miami's area code, ((305)) Fitness is a dance cardio workout with a live DJ. Classes infuse dance moves, sport drills and high-intensity interval training (HIIT) for a total body workout.

This dynamic workout was created by its Founder/CEO, Sadie Kurzban, who has been featured in NY Observer, Good Morning America, TODAY Show, TODAY with Kathie Lee + Hoda, Harper’s Bazaar, Style.com, New York Post, Fusion, and The Washington Post, for her uncanny ability to make a greuling workout feel like a party. Known as a 26-year old "ball of energy known for her sweat and smiling inducing workouts," she created her original workout method while attending Brown University. While there, she taught her revolutionary dance cardio workouts part-time as a student.

Kurzban placed first in the University's Entrepreneurship Competition, receiving $75K to launch ((305)) Fitness in NYC. With packed classes and also in beautifully branded studios in NY, Boston and Washington D.C., the "rave meets workout" is an underground non-stop cardio experience to create a full body workout. Classes feature a live DJ, and burn up to 800 calories in one session.

She still finds time to teach cardio and Sculpt classes, overseeing a staff of over 30 instructors and 20 DJs. In addition, she has traveled the country and beyond, from LA to Las Vegas to Chicago to Berlin, teaching ((305)) Fitness.

((305)) Fitness has two locations in NYC (West Village  and Midtown), Washington, D.C., and Boston's Back Bay. Guests can enjoy full service locker rooms, showers and blow dryers. Soon, their apparel and boutique will be available as well.

Your workouts include the option between ((305)) Arms, ((305)) Legs and ((305)) Basics which is available at all locations. Recently, they launched Yoga 4 Better X and ((305)) Sculpt at their West Village location.

PHOTO CREDIT: STEVE TRUMON 

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((305)) FACTS

LOCATIONS: Midtown and West Village in NYC, Wasghington, D.C. and Boston's Back Bay

STUDIO OFFERINGS: ((305)) Arms, ((305)) Legs, ((305)) Basics, Yoga 4 Better X and ((305)) Sculpt

Read more from the May Issue