FALL STAYCATION | THE MARMARA PARK AVENUE

We love when we hit the Fall and one of the reasons in addition to football and the start of basketball season is that there are so many activities that take place and it always gets us thinking about a proper Fall Staycation! Since we covered the Food Network NYC Wine Food Festival presented by Invesco QQQ as well as New York Comic Con, we partnered with The Marmara Park Avenue hotel to stay for a few nights!

In addition to being blown away by our epic 2 level suite, we loved that we were in the thick of Midtown East and were able to navigate everywhere we needed to go while being able to relax in style and to enjoy premium luxurious amenities. We wanted to share more about this hotel and took a few moments with Mina Isa, Executive Assistant to the COO of this property to find out more about the portfolio of hotels by The Marmara and to delve into why this hotel will definitely be on our list for a future visit and should be for you whether you're planning a staycation, a night out, a vacation, or organizing a business meeting for your company!

We stayed in room 1801 and loved not only the views of the Empire State Building as well as the Chrysler Building, but also having 2 floors, as well as the stunning space which we enjoyed relaxing in. Can you tell us what room we stayed in in terms of the above categories and provide more details about this?

ATHLEISURE MAG: Can you tell us a bit about The Marmara as a hotel group as you have locations around the world. What is the ethos of the properties that you have?

MINA ISA: The Marmara Group besides, The Marmara Park Avenue, owns three full service hotels in Istanbul along with a historical venue on the Bosphorus, Esma Sultan, one high end luxury resort in Bodrum and another five star hotel in Antalya. Marmara group operates each of its hotels with a unique signature under a core experience concept. Each property maintains its individual identity while incorporating the Marmara standard of excellence and service within a comfortable welcoming environment invoking a home like atmosphere. While most of the hotels competes with third parties owners and managed by branded management companies, The Marmara prides itself on providing a superior level of service with the pride of a true owner operator.

AM: We had the pleasure of attending your Derby party earlier this year and we enjoyed staying in your suite during the Food Network NYC Wine Food Festival. When did The Marmara Park Avenue hotel open?

MI: The soft opening was in August 2016 . It took us quite some time to settle in so we consider 2017 our first year.

AM: Tell us about the design of this boutique hotel. The lobby is upscale and yet has cozy elements with pieces that are included that have an intimate vibe as well. We'd love to know about the thoughts behind the design as well as about the designer, Joe Ginsberg.

MI: The Marmara Park Avenue, a 128-key artisanal boutique hotel in the heart of Manhattan, is one of the most recent projects by designer Joe Ginsberg. All of the distinct architectural components and sculptural focal points in the Marmara Park Avenue hotel amass influences and techniques from the past, reimagined in a contemporary style, combining historic details with chic elegance. The lobby’s artisanal features are handcrafted and fabricated by the designer and his team.

EXTERIOR

The facade of The Marmara Park Avenue is clad in black riveted iron creating an industrial, yet elegant entrance in contrast to the illustrious brighter lobby.

ENTRANCE

The main lobby is accessed through a jewel-box atrium, consisting of a blackened steel frame featuring 700 panes of prismatic, faceted glass and a paved walkway, the concept of bringing the outside in. This conservatory serves as an intimate and tranquil oasis, bringing the outdoors inside. The atrium is lit by a cast-bronze and hand blown glass pendant light, its design mimicking the atrium. A hand forged bronze diamond patterned door, consisting of 750 individual panels opens into the lobby.

CONCIERGE

Upon arrival, the hotel guests are greeted at a monolithic pair of sculptural, cast limestone concierge desks, each weighing 900lbs. The custom bronze detail of the single leg evokes a pirates “peg” leg.

The seamless concrete floor is punctuated by an inlaid brass motive pattern throughout the lobby, the original design inspired by Kings and Queens.

MAIN LOBBY

A curvaceous, mirrored, stainless steel column fireplace takes center stage separating the lounge from the bar. This massive “glam” sculpture is supported by the demure nature of its surrounds. The suspended abacus is designed for interaction, its’ tactile bird shaped beads invite you to spin and play. Other carved woodland creatures beside the fireplace bring a playful sense of nature and whimsy to the space. All were hand carved and dipped in concrete and buried in the woods for 6 months, giving them life to take flight. Seven applications of seamless Carrera marble and limestone, burnished to a high gloss, cover the walls. A limestone relief wall clock sports custom bronze hands. The basket weave patterned, lime-etched reclaimed wood ceiling adds a warm, rustic tone in contrast to the cool, polished nature of the lobby.

LIBRARY

The rich walnut bookshelves in the library offer a grand sense of “Totem” while reading in this quiet space and relaxing at the monolithic fireplace. Guests can contemplate the relief pattern on the large fireplace wall, which reinterprets the story of extraterrestrial travel in a contemporary way. A diminutive, hand-carved owl watches over you from its prudent perch.

LOBBY FURNISHINGS

Gem-toned accents and rich textures add tactile contrast against a neutral palette in the lobby. Neoclassical inspired sofas line the front wall in a refined yet relaxed aesthetic. The hand-beaded linen drapes feature a custom embroidered bird pattern border. The lush and inviting embroidered quilted banquette in the bar area is upholstered in a quilted leather, inspired by the Matador’ Bullfighter costume. A lit stone water feature functions as a central accent table, reiterating the tranquil natural essence of the grand lobby. Original artwork, Don’t Forget Your Umbrella, by Joe Ginsberg is featured in the lobby.

The seamless cast glass side tables, wooden ottomans, low benches, metal barstools and coffee table were all custom designed and handmade by the designer and his team. The prismatic kaleidoscope glass pattern on the two-tiered oval coffee table creates a conversation piece. The barstool design refers back to a traditional era in New York hospitality, while the glass side tables add a contemporary feel.

WINE BAR

Glass vessels were hand-blown as homage to the Marmara Vineyard conveying Mediterranean charm. The illuminated silver glass walls at the wine bar reflect light in contrast to the dark walnut used in the bar. The custom brass ribbon pendant over the bar spans 10 feet and suspends as an architectural halo over the bar.

The hallways on the ground level features monochromatic lacquer panels, concealed storage, and custom brass sliding doors with bronze hued glass. Four distinctive jewel toned glass public restrooms are concealed behind lacquered panels. Antique mirrored ceilings create height and illusion throughout the corridors, elevator foyer and business center.

ELEVATORS AND CORIDOR

The acid-etched, blackened steel plaid panels of the elevator interiors are Burberry inspired. The wood veneer corridor panels are a contemporary nod to the Chrysler Building. The custom corridor carpet is an abstract rendition of the city streets. Dark and elegant corridors are lit by custom, hand-blown, glass pendant lights and laser cut steel room numbers identify rooms and suites.

GUEST SUITE LIVING ROOMS

Custom details are the focal points in the guestrooms. A photograph by Joe Ginsberg of the Third Avenue Bridge, restored in the past by the Marmara group owners, was used to create an intricate Mylar wall covering graphic in the guestroom entry foyers. Selected works from Joe Ginsberg’s fine art collection are featured in the suites. All rooms include custom, hand tufted rugs, inspired by original Joe Ginsberg watercolors.

GUEST SUITE BEDROOM

Joe Ginsberg’s classic style offers the creative atmosphere that hotel guests seek. The beds were designed exclusively for the hotel, with an upholstered base, velvet drawer inserts and attached custom side lamps. On the floor, a lattice wall-to-wall carpet complements the artisanal furnishings designed for the bedrooms.

GUEST SUITE BATHROOM

The marble details in the guest bathrooms make a floor to ceiling statement with the deco inspired geometric chevron pattern and the marble and polished stainless steel vanities. High-end fixtures were specified in a polished nickel finish. Open linen closets in dark wood with antique mirror backing add refined style while providing additional storage.

LUXURY PENTHOUSE

A luxurious palette of grays and neutrals bring understated elegance into the penthouse quarters with modern furnishings, traditional accents and contemporary fine art.

Expansive glass and Scavolini kitchens, uniquely designed stone baths, travertine floors in living rooms and terraces with sweeping city views make the penthouses at The Marmara Park Avenue the place to be.

AM: Tell us about the Tuti Lounge and Bar as we know it serves Breakfast, Lunch, and Dinner.

MI: The main food and beverage outlets in all the other Marmara Hotels’ are called “Tuti” so we also use that cute name for ours.

AM: We enjoyed attending your Derby party earlier this year which was held at the Balcon Rooftop Bar. Tell us about this space and what are 3 Fall oriented cocktails that you suggest that we should enjoy while there?

MI: The rooftop is closed for the season – will reopen in May.

3 cocktails that you cold enjoy during the season: Paloma, Lola and Misunderstood

AM: One of the best parts about staying at a hotel is to enjoy the amenities that are available and your wellness portfolio is one worth noting. Tell us about the pool, your Turkish Hammam, and the gym!

MI: GYM

The gym is accessible with your room key 24 hours.

POOL

Size of saltwater pool – W10.66 x L45 x Deep 4feet

AM: For those looking for spa treatments, what do you offer and can they be in-room?

MI: Yes, we offer in-room massage service with charge of $20.

SPA MENU

Experience varieties such as Deep Tissue-, Sports, Swedish or Prenatal massage and receive the pampering you truly deserve. In-Room service is available when suitable.

• Deep Tissue Massage (60 minutes & 90 minutes)

• Aromatherapy Massage (60 minutes & 90 minutes)

• Traditional Hammam Ritual (45 minutes)

• Classic Swedish Massage (90 minutes)

• Prenatal Massage (60 minutes & 90 minutes)

• Sports Massage (60 minutes & 90 minutes)

AM: Tell us about your membership option. I assume that this is something that those who are visiting (but not staying at the hotel can do) or those who live in the city can use?

MI: MEMBERSHIP

Members of the Wellness Center at The Marmara Park Avenue have access to our indoor pool and other fitness facilities. Currently we offer a daily pass or a monthly membership.

DAY PASS $80

• Indoor pool daily between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• 10% discount on Tuti Lounge & Bar

MONTHLY MEMBERSHIP $275

• Indoor pool every day between 7am - 9pm

• Use of the gym, experience shower

• Access to Turkish Hammam

• Bringing a guest to the Wellness once a month

• 20% discount on Tuti Lounge & Bar

AM: Tell us about the hotel rooms that you have for guests who are staying on property as you have Rooms, Suites, Residences, and the Penthouse.

MI: During the programming of the building we wanted to keep the original layouts as much as possible thus many different sizes and different layout units. There are 3 Penthouses (the main entrance to them being on 18th floor) Each one has been decorated differently than each other and the rest of the other units.

Rooms & Suites are for short term stays with standard hotel room amenities such as minibar or kitchenette.

Residences are for stays for more than 30 days, they come with full kitchens- some even has kitchen islands and in room washer and dryer – like home away from home.

AM: Can you provide the options within the Residences and what kind of guests does this appeal to?

MI: The residences that we offer are the Junior Residence, Classic Residence, Deluxe Residence, Premium Residence, & Two Bedroom Residence. This mainly appeals to guests that need an accommodation for a few months as they are either, an intern in New York, visiting for medical reasons, their house is under construction/renovation, or if they are actors/actresses they would need a longterm accommodation until their show is doen shooting.

AM: What room amenities do you provide?

MI: AMENITIES

We have pillow top mattresses with 400 thread count and hypoallergenic bedding. Our suites with fully equipped kitchens have Fisher & Paykel appliances. Studio Suites have Wet Bars. Extended Stay accommodations have a washer/dryer. ADA Rooms are equipped with roll in showers with grab bars and tub seats. There are mobility-accessible doors with at least 32 inches of clear door width. Televisions have closed captioning for the hearing impaired. There are bathrobes in each room. Kid friendly suites are also available. iPads are in each room as well as desks with an electrical outlet. Individual Climate Control is also available. You'll find an iron and ironing board. All suites are non-smoking. Turn Down Service is available upon request and we are pet friendly. We have 120 AC, a cocktail lounge with light fare, a 24-hour front desk along with 24-hour security. There are banquet facilities, bell staff/porter, bilingual staff, and boarding pass print-outs available. You can enjoy a buffet breakfast, carryout breakfast, we have a business service area, child programs, children are welcome, complimentary newspaper in lobby, conference facilities, direct dial telephones, connecting rooms, communal bar area, and a concierge desk. We have a doctor on call, dry cleaning, a gym to exercise in, express check-in/express check-out, a family plan, elevators, we are fire safety compliant as well. You have access to free high speed internet, grocery shopping sevices that are available and full service housekeeping that is daily and weekly.

You can also enjoy hair dryers, handicap rooms, heated pools, indoor pools, laundry/valet service, lobby coffee service, massage services, kitchenettes, pet amenities are also availables, there are even pet-sitting services.

For our residences and lease guests - the residences are all fully furnished apartments, that provide full kitchens and washer & dryers. Aside from that, we offer 24/7 staff, once a week housekeeping, and room service from 7:00 AM – 11:30 PM. Access to the Wellness Center, featuring a subterranean pool, authentic Turkish Hammam, and 24/7 fitness center. 2 complimentary bottles of water, In-room Nespresso coffee and tea selection, Bathrobes and slippers, Enhanced Wi-Fi access for all your devices, Smart TV connectivity, In-room iPad, with access to nearly every amenity the room, hotel, and neighborhood can offer.

AM: For meeting spaces at this property, what can you tell us about this for those that may be looking to book a sales meeting, product/brand launch, or a party?

MI: In regards to meetings spaces, we offer two spaces referred to The Nook, & Lexington. Each of the spaces provide a distinct feel and functionality. The Nook can accommodate up to 8-10 guests, whereas Lexington can accommodate up to 25-28 guests (depending on the seating). We are able to provide a breakfast buffet, lunch buffet, coffee/snack break, or even a dinner buffet. We also have an audio-visual packaging where our on-site IT manager and team is available to assist with any presentation set-up required for the next meeting or event. Capabilities include microphones, video recording, built in monitors, speakers, and PowerPoint Presentations. For meetings we have a total of 926 square feet of space to accommodate a request. We have hosted multiple meetings in our spaces when it comes to corporate private meetings, tradeshows, and delegations during UNGA. In regards to events, we are able to host private events in our Balcon Rooftop (open seasonally), and our Tuti Bar & Lounge. These spaces are mainly used for cocktail reception style parties where we provide an open bar package, with passed hors d'oeuvres.Our premium liquor & cocktails from our bartenders with passed hors d'oeuvres from our world class chef will set the scene for your event. Our staff is dedicated to the guest’s total comfort and convenience. We provide 1,000 square feet per event space. We have hosted multiple engagement parties, tradeshows, and private corporate events in our event spaces.

AM: We love how accessible this hotel is as you can comfortable walk to Midtown, the 6 train is nearby to make it easy to go uptown and downtown. What can you tell us about this neighborhood?

MI: You can see everything close by on our site at Explore New York City.

AM: What are 3 things that you suggest that guests who are visiting out of town on vacation can do that are near the hotel?

MI: I recommend our guests explore our website, where they can discover more about our offerings and even check out a map of New York - atNeighborhoods To Explore and Best Things To Do.

AM: For those that are here on business, what are 3 things that they can enjoy?

MI: The first thing they can definitely enjoy is our complimentary Apple computers available in our Lobby Lounge. They also can enjoy our high speed WiFi and can provide a complimentary usage of one of our meeting spaces. Lastly, after a long day of conducting business, step inside to our Turkish Hammam and fully immerse in the relaxing heated marble room.

AM: For those who are here for a staycation, what are 3 things that you suggest that can be enjoyed in the neighborhood?

MI: Our blog articles are a great resource for those looking to explore and learn about New York and its neighborhoods, including dining, parks, museums, and more at Quick Trips and Free Things to Do.

AM: Thinking ahead to the Holiday season, are there any special events that are coming up that we should know about?

MI: We do special offers during the holiday season.

Autumn in the City invites you to experience the stunning fall foliage of New York City with our Fall Getaway Package. Enjoy discounts of up to 30% off your stay—save 20% for three nights, 25% for four nights, and 30% for five or more nights. Relax with a late checkout at 1:00 PM and consider a suite upgrade for an additional 10% off. Book now through November 15, 2024, for stays until February 28, 2025.

Romance in the City is the perfect package for couples looking to reconnect in the heart of New York. Indulge in a spacious one-bedroom suite with stunning city views and choose between a daily continental breakfast or a relaxing 30-minute Turkish hamam experience. Arrive to a complimentary bottle of champagne and chocolate-covered strawberries, and enjoy the luxury of a late checkout at 1:00 PM. Book your romantic getaway today and create unforgettable memories.

Celebrate New Year's Eve with A Night to Remember, our exclusive package featuring luxurious accommodations with guaranteed views of the Empire State Building. Enjoy festive amenities, including a selection of Christmas cookies and a bottle of champagne, along with a beautifully decorated in-room Christmas tree. Book by December 1, 2024, for stays between December 15, 2024, and January 2, 2025, as availability is limited.

Escape the everyday with our Weekend Retreat package, offering a luxurious two-night stay at The Marmara Park Avenue. Enjoy complimentary parking for stays that include Sunday, makign it the perfect opportunity to unwind and relax. Available every weekend in November, this getaway is calling your name!

IG @marmaranyc

PHOTOS COURTESY | The Marmara Park Ave

Read the OCT ISSUE #106 of Athleisure Mag and see FALL STAYCATION | The Marmara Park Avenue in mag.

ATHLEISURE LIST | ABACO INN

The Abaco Inn is part of the Enthusiast Hotel Collection (EHC) which focuses on those who like to travel to off-the-beaten-path destinations and prefer to stay at hotels that have a story to tell. They are a kaleidoscope of boutique hotels, inns, and travel getaways carefully chosen to delight the senses, expand the imagination, and inspire adventure. All the properties in the chain are intimate, close to nature, and offer experiences one can’t find anywhere else. Each property sources everything locally and maintain the pristine standards of their locations. Enthusiast Hotels has also partnered exclusively with the Cornell Lab of Ornithology to help conserve the earth’s biological diversity and enable guests to connect with fellow ornithology enthusiasts to explore birds from California to the Bahamas.

When visiting the Abacos, it's a community known for top boating and sailing destination. This 120-mile-long chain of islands is dotted with quaint towns, beaches, two golf courses, and a picturesque candy-striped lighthouse. They are perfect for travelers who seek quaint, antique charm; those who love secluded villages and cultures; sailors and surfers; fishermen; artists and romantics.

The Abaco Inn has 4 Oceanview rooms with a queen bed, a small fridge, cooler, and bathroom; 8 one-bedroom villas with one king bed, a queen size pull-out sofa bed in the living area and a kitchenette (microwave, small fridge, coffee pot); and 13 rental Sunset Point cottages that include 1 - 4 bedroom options that have their own dock space with complete kitchens and amazing views. Some have private plunge pools as well.

Guests can enjoy the pool, restaurant, full bar, free dock space (rental size boat – up to 38’ ft), Wi-Fi and close proximity to other resorts, restaurants and gift shops.

In terms of activities, guests can swim at their freshwater pool or in the sea to enjoy snorkeling, fishing, island-hopping, sailing, kayaking, biking, surfing, paddle boarding, and checking out the small towns and shopping.

The Abaco Inn Restaurant serves breakfast, lunch and dinner and has a full bar and an extensive wine list. Locals enjoy this as well!

There are direct commercial flights from Palm Beach, Fort Lauderdale, Miami, Atlanta, Charlotte, and Nassau to Marsh Harbour Airport (MHH). There are also options to charter private flights as well as to travel by boat to dock at the Inn's marina.

As the summer transitions to the Fall, the off-season is the quieter period which is September to mid-December. Keep in mind that a number of businesses and restaurants are closed, while Abaco Inn stays open the whole season.

ABACO INN

Elbow Cay

Abaco, Bahamas

abacoinn.com

IG @abacoinn

PHOTO CREDIT | Abaco Inn

Read the AUG ISSUE #104 of Athleisure Mag and see ATHLEISURE LIST | Abaco Inn in mag,

ATHLEISURE LIST | JW MARRIOTT LAS VEGAS RESORT & SPA

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

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

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

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

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

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

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

JW MARRIOTT LAS VEGAS RESORT & SPA

221 N Rampart Blvd

Las Vegas, NV 89145

marriott.com

IG @jwmarriottlv

PHOTO CREDITS | JW Marriott Las Vegas Resort & Spa

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

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.

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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 | A FISH CALLED AVALON

In this month's The Art of the Snack, we made our way down to Miami's South Beach which is known for a number of their iconic eateries that have been included in some of our favorite films. Years ago, we had the pleasure of catching a meal at the iconic A Fish Called Avalon which is located at The Avalon in South Beach's Art Deco Distrct on Ocean Drive. We love the good vibes that are felt here whether you're eating inside of the restaurant or outsideso that you can also take in the sites and sounds that are around you!

Known for their seafood and good vibes, we talked with Giorgio Riccobono, who is the General Manager. He tells us about the Art Deco District, The Avalon, its place in pop culture and of course the kinds of dishes that we should keep in mind when it comes to our next visit!

ATHLEISURE MAG: When did A Fish Called Avalon open?

GIORGIO RICCOBONO: 1989

AM: Tell us about the Art Deco District that it resides?

GR: We are located in the heart of the iconic South Beach Art Deco district. Nestled on the corner of Ocean Drive and 7th St, The Avalon and A Fish Called Avalon are one of the most prominently recognized Hotels and Restaurants on the strip.

AM: The restaurant is located in The Avalon hotel. What can you tell us about this iconic hotel as it has been in films and video games?

GR: The Avalon has made its appearance in Scarface, Miami Vice, Bad Boys for Life and has many references in the video game Grand Theft Auto.

AM: With Harrison Ford, Emilio and Gloria Estefan and Guy Ritchie and more frequenting this hot spot, can you tell us about the recent renovations that have taken place and what can guests expect whether they are eating inside or on your outdoor dining patio?

GR: The Hotel and Restaurant have undergone many recent renovations. All rooms have been updated with new hardwood floors, mattresses, new furniture and larger TVs. All new carpeting within the hallways. The restaurant has been updated with new furniture and dishware.

AM: We love the Oldsmobile that is in front of your patio dining.

GR: Yes, she is our Mascot. The most photographed car in the country.

AM: What kind of cuisine is served here and tell is about the background of Executive Chef Kal Abdalla?

GR: We are a seafood concept with locally sourced fish and shellfish, international flavors and extensive wine list.

Chef Kal Abdalla is the Executive Chef at A Fish Called Avalon. He started his culinary career at the age of 18. He is a native of the Syrian island of Arwad where he grew up with an appreciation of the eastern Mediterranean's bountiful fish, seafood and organically grown fruits and vegetables. He background is in French classical cuisine.

For over 4 decades, he has a vast experience in preparing haute cuisine, is a master of delivering beautifully composed plates that focus on simple, fresh and perfectly prepared ingredients.

Chef Kal offers diners a satisfying range of styles, ingredients and cooking techniques. These reflect his broad experience abroad European and American cruise lines, and the sophisticated techniques and tastes he absorbed during travels to countries including France, Argentina, England, Ireland, Morocco and Japan.

Prior to being here, he was the Executive Chef at The Forge Restaurant in Miami from 1983 to 2003. He has accumulated significant honors including multiple DiRoNA Awards (Distinguished Restaurants of North America), Wine Spectator’s “Best Steak in America” and the Miami chapter of Chaine des Rotisseurs’ “Best Restaurant of the Year” award.

During that period he had the honor of preparing dinners for both of President Ronald Reagan’s inaugural galas, and participated in Johnson & Wales University’s The Distinguished Visiting Chef series. His most recent accolades come from his peers in the culinary industry, who have voted him among the prestigious “Best Chefs America” for the last three years. Under his leadership since 2010, A Fish Called Avalon restaurant continues to be recognized for the superb dining experience that has made it a culinary legend in South Beach for 26 years.

AM: You offer Happy Hour nightly. Are there 3 dishes that are on this menu that you suggest?

GR: Definitely. Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

North Atlantic Wild Mussels with tarragon, fresh herbs and Pernod.

Burrata with tomato coulis, micro basil and garlic Parmigiano crostini.

AM: What are 3 appetizers that you suggest that we should have when visiting?

GR: Grilled Spanish Octopus with fennel salad and squid ink Madeira.

Bang Bang Shrimp with brown sugar butter, curry & turmeric, cucumber mint yogurt and pepper relish.

Seared Jumbo Sea Scallops with charred leeks and asparagus coulis.

AM: For a main course, what are 3 dishes that you suggest as we know that you have 3 main categories - seafood, meat and poultry as well as vegetarian options.

GR: Our Most famous Seafood dish is the Macadamia Crusted Snapper with spinach risotto and a raspberry Beaujolais Beurre blanc.

Pan seared Filet Mignon with rapini, leek potato mash and a shitake Madeira reduction.

Grilled ½ Chicken with truffle sweet potato mash, garlic ginger haricot verts, gorgonzola cream.

AM: What are 3 desserts that you suggest that we should enjoy when dining?

GR: We are still reigning national Key Lime Pie Champions. Ours is served with a pecan crust and fresh whipped cream.

Our Coconut Crème Brulee with fresh raspberries.

Grand Marnier Chocolate Mousse served in a maple pistachio tuile.

AM: What are 3 cocktails that we should think about enjoying and sharing on our Instagram feeds?

GR: Havana Super 88, a new twist on a negroni and named after our Oldsmobile which combines, Brugal 1888 Dark rum, Aperol and Perfect vermouth. Served in a mini replica of the Oldsmobile.

Maracuya, a passionfruit martini with orange infused vodka, dry curacao, passionfruit juice and pressed pineapple, garnish with a perfect marigold.

Boomshine, a spicy margarita with jalapeno infused tequila, cilantro, agave, and goslings 151 float and jalapeno salt.

AM: For those that are making plans for Easter dinner, do you have a special menu for that?

GR: We will serve our a la carte menu and have some exquisite specials that have yet to be determined.

AM: As we’re moving from the winter and beginning to think about the Spring, are there any live performances that you would like to highlight that are coming up?

GR: We have live music 7 days a week. Our current roster is Salsason, Neo Big Band, The French Horn Collective and Tony Cruz.

IG @afishcalledavalon

PHOTOS COURTESY | A Fish Called Avalon

Read the MAR ISSUE #87 of Athleisure Mag and see THE ART OF THE SNACK | A Fish Called Avalon in mag.

ATHLEISURE LIST | SOHO GRAND

The Soho Grand is a favorite downtown hotel destination. We enjoy its ambiance as the hotel's design pays tribute to the 19th-century industrial elegance of SoHo marrying the grit of the artist lofts with the grandeur of the turn of the century's gilded age.

Bill Sofield, Cooper Hewitt Interior Design Award recipient and designer of retail boutiques for Tom Ford, Bottega Veneta, Yves St. Laurent, and Gucci, has collaborated with Soho Grand since its inception. He incorporated distinct architectural materials and styles that celebrate SoHo’s history.

Briana Stanley, the hotel's Creative Director, expanded on Sofield's concept when designing the new interiors. Paying homage to the hotel’s rich history while creating a thoughtfully refreshed space. Custom king beds are adorned with cognac leather and blue mohair headboards; bespoke oak armoires feature inset chicken-wire mirrors. The hardwood European oak wide plank floors are complemented by rich textured wall covering, vintage sconces and gilded brass mirrors.

When you're hungry, the Soho Diner serves upscale American favorites, The Grand Bar and Salon provides elevated bar bites and in the warmer months, Gilligans brings out seafood and summertime specialties. You can also head to the Club Room which is a staple in New York Nightlife, a glamorous haven that has carefully crafted cocktails, live music, and dancing.

On NYE, Soho Grand’s 14th Annual Black & White Masquerade Ball is an ode to Truman Capote's infamous Grand Masked Ball, hosted in New York 1966. The soirée was thrown in honor of Kay Graham and still seen as one of the most brilliantly eclectic parties of the century, attended by ingenious creatives across verticals. You can purchase your tickets as a farewell 2022 for an epic New Year’s Eve!

All bars are open and accessible for complimentary drinks from 9pm - 1am for all guests; and at midnight along with the confetti cannons bursting - everyone is served a champagne toast to ring in 2023 to Frank Sinatra, New York, New York in style.

DJs will sit atop the Reception Desk, making the lobby into a dance-floor, kicking off with Chopstix, then Baby Bro, DJ Reach and Erol bringing heat to your heels. The hosts for this night of glamour includes: Christian Siriano, Mohaby, Nick D'Orazio, Ryan Matthew and Nabeel Minaj.

Special packages for table guests include tableside bottle service – unlimited Tito’s Vodka, Casamigos Tequila and Champagne flowing from 9PM to close. They will serve appetizer bites with lobster mac & cheese croquets, caviar bellinis and mini-Grand Burgers until 11PM.

SOHO GRAND HOTEL

310 W Broadway

NY, NY 10013

sohogrand.com

IG @sohograndhotel

PHOTO CREDITS | Soho Grand

Read the DEC ISSUE #84 of Athleisure Mag and see ATHLEISURE LIST | Soho Grand in mag.

ATHLEISURE LIST | BEATNIC @ MONTAUK BEACH HOUSE

We talked with Catey Mark Meyers, President of Beatnic to find out more about this vegan chain of restaurants. Beatnic first opened in the Village in 2015 and is known for its vegan menu of classic favorites. Starting July 15th through Labor Day Weekend, they have partnered with Montauk Beach House to bring their faves as well as specialty treats to the Hamptons Monday - Saturday. Guests of the MBH will be able to enjoy their meals at the restaurant, bar and poolside.

The menu includes their Quinoa Taco Salad that's topped with pea protein chorizo, a black bean and quinoa mix, fresh avocado and tomatoes, tortilla strips and a tofu cream which is a favorite from their restaurant. We enjoyed their Buffalo Cauli Poppers. Exclusive to MBH is the MBH Lobster Roll made from Hearts of Palm and served on a vegan Pretzel Bun.

We found that there are a number of items that are vegan and vegetarian that can definitely tempt your tastebuds when hanging out by the pool. From salads, burgers, sandwiches and sides.

The menu also includes desserts that are classics of the eatery. They have a fresh baked Chocolate Cookie and Rainbow Sprinkle Cookies. The Cookies N Dream bar is also is a rich chocolate option.

Throughout the summer, the menu will have items changed up as well. They collaborated with the MBH team to understand what their guests are looking for and to design a menu that suits their needs. In addition, having dishes like the MBH Lobster Roll allows

them to take a classic to the area and to add a twist that brings in Beatnic's concept.

For those who hangout at the MBH with friends with diverse dietary needs, it's good to know that there is an option that will satisfy vegans, vegetarians or those that like to introduce plant-based options into their meals.

MONTAUK BEACH HOUSE

BEATNIC

55 S Elmwood Ave

Montauk, NY 11954

thembh.com

eatbeatnic.com

IG @eatbeatnic

PHOTO CREDITS | Beatnic/Montauk Beach House

Read the JUL ISSUE #79 of Athleisure Mag and see ATHLEISURE LIST | Beatnic @ Montauk Beach House in mag.

ATHLEISURE LIST | ATZORA BEACH

Atzaró Beach is open for the summer season. This A-list hotspot is great for an upscale beach lunch or dinner destination with fabulous sea views.

Chef James Adams has brought in a new concept which includes a focus on sharing plates, grilled options and utilizing ingredients that are grown on the grounds of the estate in their Vegetable Garden. The new menu has options that include wholesome, light and delicious meals that include seafood as well as organic fruit.

Meals can be enjoyed beachside on their daybeds or sofas. We suggest sitting back and enjoying bites with friends from tuna ceviche with mango, cucumber and lime, burrata with sourdough and pesto as well as watermelon salad with feta and mint.

For those who are hungrier, we like taking in some pasta, grilled lobster with garlic butter to order and 4 different kinds of paellas that are perfect to share.

When it comes to sweet treats, San Sebastian cheesecake with a raspberry compote, grilled pineapple with coconut ice cream and chilli or orujo panacotta with strawberries as well as homemade icre creams and sorbets - are great ways to complete your meals.

For those who enjoy spending their days on property, they will experience a boho style 70's aesthetic of Ibiza. It incorporates the environment it resides with natural woods, terracotta pots and local plants - cacti and palms! The properties' color palette has soft neutral sandstones with pops of color that compliment the beach and crystal clear waters of the sea beyond the eyes' vantage point.

The low-key atmosphere is perfect for lounging from day to night. From the chairs, sofas, swing seats and more - this is the way to take in perfect summers.

ATZARO BEACH

Playa, Av.

Cala Nova

S/N, 07849Camí de Sa Vorera,

Balearic Islands, Spain

atzarobeach.com

IG @atzaro_beach

PHOTO CREDITS | Atzaro Beach

Read the JUN ISSUE #78 of Athleisure Mag and see ATHLEISURE LIST | Atzora Beach in mag.

ATHLEISURE LIST | PIKES IBIZA

Pikes Ibiza is a 25 bespoke room and suites hotel iconic Ibizan institution in the San Antonio hills that just opened for the 2022 season.

Top British chef, Tim Payne is helming Pamelas restaurant. Known for his 36-year career in Michelin restaurants, a top UK chef and previously a private chef for Carl Cox - he will bring inspiring seasonal and local produce as well as an international twist to his dishes. This is perfect for feasts and when dining under the stars.

During the day, we suggest the brunch concept at Love Food Ibiza which is helmed by Tess Prince.

Recognized as a Top 100 Hotels in the world by Sunday Times Travel and winner of Best Boutique Hotel by White Ibiza Awards for the last 4 years, Pikes Ibiza is one of the world's most iconic rock n' roll hotels. Located in the hills of northern Ibiza, lush Mediterranean gardens are wrapped around one of the most famous swimming pools on Earth. They have a sunset terrace overlooking the countryside of Ibiza.

It is known as a creative hub and a trailblazer in Europe for arts and culture.

Founded in the late 1970's by legendary icon, Tony Pike, it is known as a playground for the music and film industry which included guests such as Grace Jones, Tony Curtis, George Michael (who filmed Wham's Club Tropicana video by the aquamarine swimming pool), Jon Bon Jovi and Freddie Mercury who held his 41st birthday part in what is now called Freddies on the property.

Although everyday is a great day to unwind, Sundays are a key day at Pikes Ibiza whether you're at the restaurants to take in their famous Pikes Sunday Roast which is a feast that is meant to be enjoyed from meat, veggies, wine and a few cocktails. You can continue on poolside to keep the party going while taking in the ambiance.

On Sundays you can enjoy an epic night at Freddies as theu have selected a mix of international headliners, local DJs and special collaborators for a weekly party. You'll find their favorites, those from the underground, cutting edge, legends and pop stars in an intimate setting that will perform to keep the good vibes going.

PIKES IBIZA

Camí de Sa Vorera,

S/N, 07820

Sant Antoni de Portmany,

Illes Balears, Spain

pikesibiza.com

IG @pikesibiza

PHOTO CREDITS | PIKES IBIZA

Read the MAY ISSUE #77 of Athleisure Mag and see ATHLEISURE LIST | Pike’s Ibiza in mag.

ATHLEISURE LIST | MR. C MIAMI COCONUT GROVE

Since 2019, guests have enjoyed staying at Mr. C Miami Coconut Grove as its amenities are worth taking in. We suggest BēAtala, a wellness suite (spa complete with their products), private sauna, treatment rooms, a rooftop pool and private cabanas. Guests can enjoy a fitness center featuring Technogym equipment, personal trainers, and yoga classes. They also have a ballroom for weddings and private events.

The award-winning architecture firm, Arquitectonica, conceived the exterior design modeled after the pier-like Stiltsville structures located off the Florida Cape. Mr. C overlooks Sailboat Bar (also known as Schooner Bay in the days of Miami's beginnings) the largest marina in the South.

Naval architecture is a large part of the Inspiration of this property. In addition, the Cipriani family hails from Venice, the city where one travels by boat, they have a love for those beautiful Riva Yachts of the post-war era. Then insert Coconut Grove, famous for its lush tropical setting, and its enormous Banyan trees engulfing the main highway to complete the ambiance.

AD100 interior designer, Martin Brudnizki created a nautical vibe and designed the 100-room, 6-story boutique property overlooking Biscayne Bay. The nautical look of the resort, as shown by its azure and white-colored terrazzo floors and glossy wood paneling, is influenced both by coastal Italian culture, and the sleek interior of a yacht or cruise ship.

The signature Bellini rooftop restaurant's vantage point has views of the bay, coastline and the horizon. You can enjoy the soft breezes of the southeast Trade Winds that provide a perfect temperature for outdoor dining.

At the base, Il Giardino is a secret tropical garden set in a courtyard for casual dining. Guests are surrounded by large blue umbrellas away from the energy of the streets of Coconut Grove.

A third venue is the street side cafe, a lively setting for people-watching under the monumental stilts that support the building 25 feet above.

This summer, check out upcoming events such as Cinema Nights, Concert Series and Art Exhibitions.

Mr. C has achieved a Silver Certification from the FGBC (Florida Green Building Coalition), the equivalent of LEED (Leadership in Energy and Environmental Design) for an environmental sustainability as well as green energy -efficient lighting. They also received the Travel Sustainable Badge from Booking.com

MR. C MIAMI COCONUT GROVE

2988 McFarlane Rd

Miami, FL 33133

mrchotels.com

IG @mrchotels

PHOTOS COURTESY | Mr. C Miami Coconut Grove

Read the FEB ISSUE #74 of Athleisure Mag and see ATHLEISURE LIST | Mr. C Miami Coconut Grove in mag.

ATHLEISURE LIST: SPA RELAIS

Spa Relais is a world-class spa retreat at the Westlake Village Inn. Local residents and those that are health and wellness enthusiasts from far and wide can enjoy their services and treatments. Spa Relais is inspired by the spas of Europe. The property includes a 25,000-square-foot luxury spa, a fully equipped gym, a magnificent pool and two lounge areas, a health-conscious café, and a 14-suite boutique hotel.

For those who wish to experience the indulgent life for longer than one day, an on-site, 14-suite boutique hotel graces the property with views of the lake, the Santa Monica Mountains, the golf course, and a koi pond.

They believe in replenishing the body and mind. Their treatments benefit the whole body in different ways by relaxing and stimulating using healing techniques. Spa therapies are founded upon healing properties from the earth, sea, air, and vine.

For those wanting to turn back mother nature, Starr MedSpa provides all the top procedures. Services include all injectables, such as Botox, Dysport and Fillers. Anti-aging treatments such as micro needling, PRP, IV hydration and hair restoration are but a few of the rejuvenative services that they offer.

Personalized attention is the hallmark of the spa, upon arrival guests are greeted with a welcome mimosa to enjoy before their service commences and upon completion of their service they are offered a shot of their signature green juice that is power-packed with nutrients improving focus, and mental clarity. It also provides energy, reduces inflammation with added benefits of a stronger immune system and healthier skin and nails, refueling the body and mind. They also have relaxing lounge chairs poolside as well as a flower-filled courtyard with a fireplace where guests can order a meal before or after their service.

Guests can expect complimentary, refreshments, and use of the outdoor pool, cold-plunge pool, Jacuzzi, quiet rooms, saunas, and dressing rooms replete with high-end amenities. The men’s and women’s locker rooms have SnoBliss Showers, a therapeutic snowfall that will refresh and revitalize.

The spa itself offers separate men's and women's locker rooms that embody coastal-chic sophistication pristine whites, sky blue, and earth tones are set against flooring of custom-cut marble tile and wood inlays. An expansive sun-filled lounge is crowned by an imposing Murano chandelier and accented by objets d'art personally selected by their owner John Notter. Spa services are enjoyed in any of 13 custom treatment rooms, all with private patios and outdoor showers; corner rooms have copper soaking tubs, and couples' suites have fireplaces and soaking tubs.

SPA RELAIS

4700 Lakeview Canyon Road

Westlake Village, CA 91361

WestlakeVillageInn.com/spa

IG @SpaRelaisWestlakeVillageInn

PHOTOS COURTESY | Spa Relais

Read the AUG ISSUE #68 of Athleisure Mag and see Athleisure List: Spa Relais in mag.

BLEISURE MAG

Read the Dec Issue of Athleisure Mag and see Bleisure Mag in mag.

ATHLEISURE LIST | CROWNE PLAZA HY36

When it comes to staying in midtown, Hudson Yards is a great place to be in the middle of the action. The Crowne Plaza HY36 is near the Jacob K Javits Convention Center and Hudson Yards. This hotel has a 24-hour commons space that is great for business travel as well as being able to work. In addition, the workout center has a number of state of the art fitness machines that allow you to work out from the Peloton bikes and virtually guided exercise equipment such as the MIRROR (currently only at this location as well as EVEN Eugene and Seattle as a test pilot until the end of the year) which allows you to select an array of modalities from cardio, yoga, pilates etc.

In addition to a number of amenities offered at the hotel, guests can grab a meal at TGA, their original restaurant concept which unveiled their grafiti clad backyard beer garden which gives a nice ambient feel on the ground floor of the property.

Guest rooms have in-room dining, in-room coffee stations, and free wifi that can be enjoyed throughout the hotel whether in the room or in communal areas.

This property is accessible to JFK, LGA and EWR airports which make the commute on your next flight easy.

CROWNE PLAZA HY36

320 W 36th

New York, NY 10018

www.crowneplazahy36.com

IG @CrownePlazaHudsonYards

Read the Nov Issue of Athleisure Mag and see Athleisure List | Crowne Plaza HY36 in mag.

ATHLEISURE LIST | PLAZA ATHÉNÉE NEW YORK: BAR SEINE

When the fall hits the city, you know there will be days where you take in sunny days that reflect vibrant leaf foliage as well as rainy days. It was on a rainy day this month when we enjoyed High Tea Service at Plaza Athénée New York at Bar Seine which has a warm aesthetic from plush chairs, wingtipped chairs and more. Our High Tea Service included a 3 course meal of: warm scones, croissants, and muffins, complete with clotted cream, honey, butter, and preserves. We also enjoyed an array of sandwiches including savory smoked salmon and ultra-fresh cucumber & lobster salad. The third course included a number of sweets from chocolate covered strawberries, dark and white chocolates and more!

In terms of the tea selection, there were 10 to choose from. To enhance this tea, you can also add a glass of champagne which is what one would expect at this five star hotel.

For those that are tea enthusiasts, Afternoon Tea refers to a selection of finger foods to enjoy with your tea; however, HIgh Tea is more substantial in terms of the offerings and a bit more filling. Plaza Athénée New York's service is available from 2-5pm and has a knowledgeable staff that can walk you through the tea service and answer any questions that you have regarding milk in your tea, putting cream on your scones and more.

PLAZA ATHÉNÉE NEW YORK

37 E 64th St,

New York, NY 10065

www.plaza-athenee.com

IG @PlazaAtheneeNY

Read the Oct Issue of Athleisure Mag and see Athleisure List | Plaza Athénée New York in mag.

LEAVING HER MARK WITH BOBBI BROWN

In the beauty industry, Bobbi Brown reigns as a woman that took her passion as a makeup artist to building a celebrity brand of cosmetics that would eventually be acquired by Estée Lauder. At the time, her appearances on TV shows illustrating her work as well as being a fixture in the backstages of NYFW paved the way for Celebrity Makeup Artists and other talents in the beauty industry. We took a moment with Bobbi to talk about her career, the moves she made in the industry and how she continues to be a trailblazer.

ATHLEISURE MAG: What was the moment when you realized that you wanted to work in the beauty industry?

BOBBI BROWN: I had just left my second college, and was feeling very confused because I didn’t really like school and I wasn’t happy where I had been. I was speaking with my mother and she said to me, “If it was your birthday and you could do anything in the world, what would you do?” and I told her “I’d go to Marshall Field’s and I’d play with makeup.” So my mom said to me “Then go to school to be a makeup artist.” I found Emerson College and they allowed me to create my own major, which was theatrical makeup, and I fell in love.

AM: You started as a makeup artist, what projects did you work on during that time prior to creating Bobbi Brown Cosmetics?

BB: After graduating college, I moved to NYC and went through the yellow pages calling every photographer, makeup artist, and hair stylist I could find, offering my assistance for free. I would travel wherever I was needed offering my services and learning as much as I could. Some of my favorite projects that I did during that time were my first Vogue cover shoot with Naomi Campbell (it was Naomi’s first Vogue cover as well,) working with designers like Michael Kors, Ralph Lauren, and Tommy Hilfiger, and doing makeup for Mick Jagger and The Rolling Stones.

AM: What inspired you to create Bobbi Brown Cosmetics?

BB: After being on all of these sets, I found I could not do the makeup that was in style correctly. I didn’t want to cover and hide women’s features and there was no skin tone correct makeup available at the time. I would mix together what colors I could to try to create a formula that accentuated rather than disguised how the women looked. It was at that time that I met a chemist in an elevator and was telling her what I wanted to do, and she said, “I’ll make the colors for you.” That relationship started the creation of my original 10 lipstick shades.

AM: You were known for a natural aesthetic with an array of amazing pink shades of lipsticks, why was that look important to you and the brand?

BB: They weren’t pink shades as much as they were pink, brown, orange, red – those colors that naturally exist within a woman’s lip. All of them natural looking because I believe that makeup should make a woman look and feel her best. That was my intention when I created Bobbi Brown Cosmetics and still is today.

AM: How did you incorporate being a Beauty Expert on the Today Show as another portion of your brand as a MUA and a founder of a cosmetic line?

BB: At a public appearance I was at, I took a question from a woman in the audience. She later told me that she was the grandmother of Jeff Zucker, the Executive Producer of The Today Show at the time. It had been my dream to be on The Today Show, and when she introduced me to Jeff, he and I created monthly segments that allowed me to teach women the correct products to use and the right way to apply them, allowing each woman to essentially become her own makeup artist. It was an amazing time in my life and I truly believe it catapulted the business of the brand to where it is now.

AM: Estée Lauder acquired Bobbi Brown Cosmetics and you stayed on with the brand, what was the transition like for you and as many of our readers own their own brands, can you share the process you went through in terms of coming to the decision that this was right for your brand and yourself?

BB: In 1995, I met with Leonard Lauder and he quickly became one of the greatest mentors in my life. He promised me that the integrity of the brand and its purpose would never be lost with me at the helm. I remained in complete creative control, while being lucky enough to benefit from the resources that the Estée Lauder companies provided. I stayed on as Chief Creative Officer until 2016, where I made the tough decision to leave the company to start another.

AM: Being a multifaceted person, we have enjoyed seeing you wear a number of hats such as being the Editor in Chief of Yahoo Beauty from 2014-2016, how have you been able to maintain your hat in various spaces while continuing to expand your platform in the beauty industry?

BB: I have an insatiable curiosity and love to learn and discover new things. Ultimately, I am a creative at heart and love to develop content across a multitude of platforms in order to share what I know. I make it a priority to hire really great people who can help me translate my vision across these platforms to the best of my ability.

AM: We loved when you partnered with Safilo to release a line of eyewear, what initiated this venture and do you foresee doing something like this again?

BB: I am a glasses person. I wear prescription glasses and sunglasses on a daily basis. I find that eyewear is an extension of makeup to a degree, in that the style and color you choose says a lot about yourself and what look you are trying to convey. It was a natural fit for me. I’d love to explore doing this again in the future.

AM: You have written 9 books on makeup and beauty, what was it like writing your first book and what is the process like in general from concept to release?

BB: My first book was very cathartic for me. It was taking all of the knowledge that I had learned and perfected over the years, and articulating that as best I could for everyone to read. Even though I have written 9 books, I still don’t know how to type. My process varies but consists of lots of handwritten notes in the back of cars, and swatches of color done on paper. I work very closely with my writers and my publisher from start to finish. I have been very fortunate to work with the best of the best in that regard.

AM: Will there be another book that we can expect to see from you?

BB: Never say never. I don’t know if it will be a traditional book or one that has a digital component to it. We’ll see what’s in store.

AM: We’re fans of JustBobbi.com as well as EVOLUTION_18 as we love your approach to beauty from the inside out. Why did you launch the site as well as the beauty brand and what can we expect to see from them as we continue throughout the remainder of the year?

BB: My lifelong philosophy has always been that beauty, and confidence, starts with what you put inside your body. The launch of my lifestyle inspired wellness line, EVOLUTION_18, is a natural extension of beauty from inside out. After spending 25+ years talking to women about their health and wellness challenges, I became a certified health coach and learned what it is women need to know in order to look and feel our best. EVOLUTION_18 is a collection of highly effective simple formulas that target a wide range of beauty concerns. They are made with clean, high quality ingredients that give you everything you need for a beauty boost from within. Justbobbi.com is a modern lifestyle platform for all things wellness, beauty, and everything in between. It’s a platform that aims to educate and inspire how you live your life through never-ending exploration and storytelling.

AM: With so many successes in the beauty world, you launched another amazing venture in a new vertical – hospitality. Tell us about The George and why did you want to do this?

BB: The day I left Bobbi Brown Cosmetics, my husband called me and asked if I wanted to be a part of a new project – The George Hotel. It is a historic property that he completely restored into a 32-room boutique hotel. I became the Creative Director of the hotel, and it was my mission to create a design-minded boutique hotel in the heart of Montclair where we live, that offered guests a unique and one of a kind experience.

AM: In addition to Athleisure Mag, we have a podcast network – Athleisure Studio which has 4 shows and we know that you have a podcast show, Long Story Short with Bobbi Brown – what can we expect on this show and who have been 3 of your favorite guests on this show?

BB: Long Story Short allows me to talk to some of the most accomplished people in the world who are true masters of their craft. The podcast offers a glimpse into their journeys, discussing both their highs and lows in order to get the essential takeaways of a life well lived. Everyone has a story and I love finding out what that story is. Three of my favorites are Mickey Drexler, my mentor, Elvis Duran, one of my best friends, and Jen Atkin.

AM: What philanthropic efforts are you involved in that you would like for us to know about?

BB: I am on the board of Reaching Out Montclair, in my hometown, which provides essential needs for underserved children and their families in our community.

AM: What are 3 beauty musts that you think that we should have with us when we travel?

BB: First, a good moisturizer – preferably one that contains an SPF. Protecting your skin from the sun is of the utmost importance. And when you’re traveling, especially on a plane, your skin can dry out easily, so make sure to keep skin moisturized in order to keep it looking hydrated and plump. Second, a probiotic beauty starts in your gut. Taking a probiotic daily will help with your digestion which in turn helps keep your microbiome balanced and your skin clear. Third, a cream blush – I like to travel with multipurpose products. A cream blush is perfect to give you a nice healthy glow and can be used on your lips as well.

AM: When it comes to your legacy, what do you want people to take away in terms of your impact on the beauty industry and just embracing life’s opportunities?

BB: Be a sponge, be kind, and work hard.

IG @JustBobbi

Read the August issue of Athleisure Mag and see Leaving Her Mark with Bobbi Brown in mag.

ATHLEISURE LIST | A ROOM AT THE BEACH

A Room at the Beach opened in 2018 in Bridgehampton, NY. Founded by Lucy Swift Weber and Charles Lemonides, two passionate entrepreneurs and travel-enthusiasts, were interested in creating a boutique hotel as an expression of their love for The Hamptons.

With only 10 rooms at the hotel, they were designed via the founder's inspired travels of their favorite places around the world, including Marrakesh, Harbour Island, Tulum, and Ireland. Unfussy, barefoot luxury is what defines this Hamptons destination.

The classic structure was rebuilt in a soft cedar exterior and up-to-date interiors. To create a sense of it being all about the outdoors they built an expansive, well defined deck in the front and put doors in each shower to the back. The star of the property is the parallen rows of redwoods that pull you out into the center of the property.

Each room is meticulously decorated with its own look and feel to bring to life the best of the locale's treasures.

When staying at A Room at the Beach, there are a number of in-room amenities that include: Frette linens and robes, full-sized Malin & Goetz toiletries, and personal Nespresso machines. Gourmet minibars are stocked with Casa Dragones tequila and treats from L&W Market, the latest offshoot of the Almond group, co-owned by Charles’s brother Eric.

The hotel is a short walk away from the charming hamlet of Bridgehampton and is just two and a half miles from some of the Hampton's most beautiful beaches. It is also a mile away from the popular Wolffer Estate Vineyard and three miles from Sag Harbor.

Guests are welcomed to enjoy the sauna, outdoor pool, and expansive garden. Serena & Lily bicycles are available for a quick excursion to the beach, the nearest park, or the best fishing spot. Beach passes are available to all guests and Weber grills are also available throughout the property. Yoga is additionally offered to guests every weekend.

There is always the ability to book the hotel for a private event as well.

PHOTOS COURTESY | A Room at the Beach

A ROOM AT THE BEACH

2668 Montauk Hwy,

Bridgehampton, NY 11932

www.iwantaroomatthebeach.com

IG @ARoomAtTheBeach

Read the July Issue of Athleisure Mag and see Athleisure List | A Room at the Beach in mag.