Read the MAY ISSUE #113 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.
Read the MAY ISSUE #113 of Athleisure Mag and see #TRIBEGOALS in mag.
In this month’s issue, our front and back cover story is with Chef Esther Choi of Mokbar and GAHM as well as a Food Network host on 24 in 24: Last Chef Standing. We talk about how she got into the industry, her food philosophy, love for Korean Cuisine and upcoming projects that we can keep an eye out for!
We shot Chef Esther Choi's beautiful cover editorial in Hudson Yards' The Maybury that gets you near all the exciting shops, beauty destinations and galleries in the area. We chatted with Phil Lavoie COO of Gotham Organization about their portfolio of developments, this property, and this neighborhood.
In this month's issue we have pre coverage of Governors Ball as well as Bar Convent Brooklyn. Make sure to check back in our JUN ISSUE #114 as we share the sights and sounds from both of these events which we will be attending next month.
We caught up with Gwen Conley, Head of Innovation and Global Expansion of Cutwater to talk about this Ready to Drink range of beverages. She talks about their tasting room, the process behind the creation of flavors, and their latest offering, Spicy Margarita.
Keith Bynum of HGTV's Bargain Block talks about how we can approach upcoming renovations and provides a few tips that we should keep in mind. He also talks about his partnership with American Standard and a giveaway that you will want to know about.
We sat down with Zuri Hall to talk about her career as a celebrity journalist whether you enjoy watching her on NBC's Access Hollywood or chatting it up with the stars during Awards Season E! Live from the Red Carpet. We also talk about her coming back for S17 of American Ninja Warrior. We talk about how she got into the industry, naviating Hollywood, being a safe space, and more!
We head to Washington D.C. for this month's The Art of the Snack which takes us to A.Kitchen + Bar which serves Breakfast, Lunch, and Dinner! We found out about dishes that we should have our eye on, the ambiance, and upcoming events that will take place there that we should have in mind.
This month's Athleisure List comes from Nordic Strong which launched in Copenhagen and is now coming stateside first as a pop-up in Sag Harbor now through Labor Day and then as a permanent studio in Flatiron. We find out more about the creation of this fitness experience, their studios, and the classes offered. We also take you to Park Hyatt Marrakech to immerse yourself in a luxurious and restorative experience filled will wellness options and a phenomenal menu.
This month's 9PLAYLIST comes from popstar Sabrina Carpenter as she shares with us the songs on her playlist that she is listening to right now. Our 63MIX ROUTIN3S comes from The Bachelorette and Co-Founder of Saint Spritz, JoJo Fletcher as well as Team USA Olympic Beach Volleyballer Sara Hughes as they share what they enjoy having, doing and being Morning, Afternoon, and Night. This month’s THE 9LIST STORI3S comes from our cover star, Chef Esther Choi as well as Founder/Designer Lele Sadoughi of her namesake accessory brand.
Of course, we have a number of roundups that you can also check out from our must-haves to yours!
Read the MAY ISSUE #113.
We always enjoy the tennis calendar and currently Roland Garros (French Open) is bringing us major moments from on court action to great commentary that gives us the inside scoop on what is going on. You can watch the Tennis Channel to get the scoop on what is taking place as well as commentary.
Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!
As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.
ATHLEISURE MAG: What dish made you fall in love with food?
CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.
AM: When did you realize you wanted to be a chef?
CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.
AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?
CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.
AM: How do you define your style of cooking?
CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.
AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?
CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.
AM: What do you look for when it comes to opening a restaurant or concept?
CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.
AM: What do you love about Morimoto by the Sea on Holland America?
CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.
AM: What does being involved in Japan Day and the parade mean to you?
CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.
AM: What are you looking forward to for the parade?
CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.
AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?
CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.
AM: When you are not in your restaurants or at festivals, how do you take time for yourself?
CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.
AM: What can you tell us about your new NYC restaurant or upcoming projects?
CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.
AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.
PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |
Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.
This month has been a busy one and for NFL prospects, it has special significance as they awaited the NFL Draft 2025 which took place Apr 24 - 26th in Green Bay, Wisconsin. We had the pleasure of talking with quarterback Dillon Gabriel of the University of Oregon. As we talked with him prior to the draft, we had no idea where he would go although as of the release of this issue, he will be playing for the Cleveland Browns!
In sitting with him prior to the draft, we wanted to konw more about his love for the game, his approach to playing it, his partnership with Echelon fitness, what it's like to go through the NFL Combine and what it involves, being a finalist for The Heisman Trophy, and more.
ATHLEISURE MAG: When did you fall in love with football?
DILLON GABRIEL: I think it was from a young age being able to watch my dad. It was just someone you look up to and someone that you wanted to be able to emulate and to be just like. I think that was just in life, but I also think that sports is a big part of our upbringing and of course, I have played all of the sports that you could play at the time. But I just fell in love with football because it has been something that I just – it’s just enjoyable, it’s something about it with it’s team aspect that you have everyone coming together to accomplish a goal. So, I would just say that at a very young age.
AM: What do you love about being a quarterback?
DG: I love the ability to have the ball in your hands for every single play. I think that the decision making and processing is a lot of fun. I think that it’s the combination of preparation and then actually doing it. Getting those 2 things in sync is actually difficult to do just by yourself.
AM: Yeah.
DG: Let alone having to do it with other people. You can’t throw the ball unless you have protection up front. You can’t get yardage unless there is a catch down the field and I just think that that teamwork aspect in every single play where 11 people have to be in unison, it’s just a lot of fun because you are doing it together. I think that more than that, the relationships, the people, and the friendships that last a lifetime. Those are memories that no one is going to be able to take from you and that’s good and bad!
AM: Well, that’s true too!
Did you always think that when you started playing that you would do this all throughout school and did you imagine yourself going to the NFL?
DG: I did. I always had this dream where I know that a dream is one thing, but in order to make it a reality, there has to be work behind it. I always felt like I was determined in that way of matching my habits with my goals. I think that for a lot of the time, I just stayed present. I tried to be really good with where my feet were and I learned that in college.
Now that I am here, it’s hard to believe in the sense of time has gone by so fast. But I’m not surprised that I’m here because I know that when I was in certain moments, I knew that I was going to maximize it and I knew that my love and care for my passion – how disciplined I am every single day. So when you match those 2, I knew that I’d be in a good spot and it’s still surreal. I’m back home and you see the kids – how excited they get and for me, I see it as myself being in their shoes once. But all it was was me committing to a goal or a dream. That’s always been a way for me to just ground myself and to understand that even though it's a higher level football there is still that passion aspect and love for it. It’s the work that I have done behind it that I have been doing from a younger age. Now, it just gets that much more challenging as a competitor.
AM: What’s an average week for you when you’re training in season versus the off season?
DG: I think that off season is very grind mode. I would say that it is physically more taxing. You’re always trying to get your speed work in and your strength work in. For a quarterback, throwing a football is a whole different aspect to your off season workout. So you attack those 3 while still being around ball and talking football. I think that that is a language, just like any other language to excel at it, you have to speak it consistently and live in it. That is what I try to do while still making the physical aspect more of a focal point.
In season, I think the physical aspect takes a back seat at least day-to-day until gameday comes, but mentally, it’s a lot more challenging. Learning a game plan, executing it, getting everyone on the same page, having conversations individually position wise as a unit and a team. Then there are aspects too that are more than Xs and Os. The motivation aspect and being able to keep people motivated and having themes of the week. So, you encompass all of that while having the physical tax on your body. If I looked at it like that, I would say those 2 things are different in the off season vs in season.
AM: Our community is always excited about workouts that they can include in the routines that they already do. What are 3 workouts that you do that you think could be beneficial for us to think about when we want to switch up our routines?
DG: I love rotational strength. Of course, I’m a throwing athlete, but I believe that being able to have strength in rotation is still good for change of direction. It’s done me well and I love the cable machine. So anyone who can do the cable machines, we’ve tried it from each angle – high, hip height, and low. I love cable rotation and I’ll do those 3 different angles.
I really love working with speed. I love speed and one that I love to do as well is a core bosu ball. I got put onto this core routine that I love. It’s a bosu ball, you put your back on it. You do single leg V ups 10 on each side and then you do cross leg kind of like elbow to knee. So I do 10 reps each and that’s 40 reps total. I don’t care how good you get at it, there’s a rush and a burn and that’s one of my workouts.
I’m also going to go with the curls and things like that. Those are our base workouts that we do with legs - you’ll always catch me doing core and arms at the end.
AM: Tell us about this partnership with Echelon Fitness and how it’s giving back to your high school, Mililani which we think is really interesting.
DG: Yeah, I think that what I love about Echelon is their ability to be able to make training fun, but also that coaching aspect that you still get. I believe that when you are able to have intent behind your lifts and workouts – there is that motivational aspect too where you get direct feedback.
Are you lifting, what’s the strength, speed – and that is where the strength is going. That’s strength training and working out in general. I used it every single day when we were doing team lifts. Being able to have that aspect in our workouts is huge, but I think that when you’re marrying that with what we are doing at Mililani High School, I think that that’s powerful. The impact that that will create for athletes that are trying to get back on the field – it’s like double the work that you’re trying to do. You’re trying to get healthy and you want to dominate when you’re on the field. Being able to have that direct feedback and have measurables, but also walk into state of the art equipment allows you to feel really confident in your workout. I think that for anyone to be able to work in that kind of an environment, you’re going to be better. You’re motivated that much more to get better and to benefit yourself so that you can see results on the field. I am just appreciative of them because they see the vision as well and they understand the youth and what’s up and coming is very important. Any way that we can protect them in any way – I always talk about protection with working out. How are they doing workouts that are beneficial to them and will translate to what they ae doing on the field. With Echelon, you have all of that information in that database on your monitor for each piece of equipment. That’s a unique and cool part to what we are all doing.
AM: That’s so exciting. How did that come together between yourself and Echelon to provide that equipment for your high school?
DG: I think it was about similar visions and being able to hop on the phone with them with Dara and their CEO Lou. We got both of them on the phone and it was just clear visions on both ends with what we wanted to accomplish and believing in that. I think that now that we’re here and you see it in person finally, there have been all of these conversations, but now to see it it’s just a whole different aspect to see things happening in real time. I’m glad that we got to this point and I know that they are a huge piece of what we are doing.
AM: You’ve had an incredible collegiate career, you were a finalist for The Heisman Trophy – what are you the most proud of in this portion of your life right now and what has this meant to you?
DG: I’m definitely most proud of the memories and I think just the journey. As a whole, it has had a lot of success. I’d be lying if I said that there was no failure. I think that when you’re able to learn from that failure, and grow, ultimately whenever there was an uncertainty or an unknown, that is where I have had the most ability to grow. I think that I’m just proud of that journey and how I managed that. I have always chosen good people to be around, but at the same time, the law of attraction. Who you are as a person is who you want to be around. I’ve always tried to live by that and I have faith in what God has in store for the future.
But then I also have those memories that are just day-to-day. The locker room stories – even to this day, I still laugh at those little interactions in the weight room. Just as little as that, on top of those big wins and great environments – the triumph of working through something that was difficult. Because everything worth having doesn’t come easy. For me, I think that all of that is what I think about. The awards and all of that is something that you appreciate because a bunch of people came together to accomplish a goal. There was success in that way. But more than those, I think that you just know that it is the ultimate team sport. Although we highlight individuals, there is no way that you do it alone. That is why I appreciate the game of football.
AM: Can you talk a bit about the NFL Combine, what takes place there, and how one prepares themselves for this so we have a better feel for the journey leading up to the draft and being placed on an NFL team (Editor’s Note: The purpose of the NFL Scouting Combine is to provide NFL teams with a standard platform to evaluate and assess the physical and mental abilities of 300 or so invited top draft-eligible college football prospects before the NFL Draft for 4 days. It allows teams to gather comprehensive data, including medical exams, psychological tests, and on-field drills, all in one location, making it easier to compare players and make informed decisions)?
DG: So the Combine, after going to it, I see it as if any questions that they might have, they’re going to answer them. I say that’s physically, mentally, background – anything prior and what you know about football. I think that that just all encompasses you as a person. Then of course, it’s also about what you can do on the field because you’re going to compete as well. This is all taking place in a high stress environment so it’s also about how you are going to handle it. Who are you as a person when things aren’t exactly perfect. I think that the Combine has a unique way of doing that. They definitely got answers to all of their questions all day every day! They separated those questions as I mentioned before mentally and physically. So there were 40 yard dashes and throwing and competing on the field. There was more football work. Then you get in your formal meetings and you have those 15mins speed dating meetings where you’re talking football that whole entire time. How consistent are you – all day every day? How much do you love football? I’d say that that is the biggest thing – they get every question answered from every angle in their organization.
AM: That must have been exhilarating to be there and to be chosen, but also exhausting as well as that is intense and you are doing that across 4 days and across all those teams.
DG: 100%
AM: Obviously, the NFL Draft is Apr 24 – 26th. How are you preparing for that and what are you excited about?
DG: Honestly, I think that midway through this draft process, I think that I just let go and I just trusted what God has in store for me and for my future. He always has you know? I think it has been a unique way of knowing that you have to be right where your feet are. I say that because there is unknown and uncertainty. You’re in and out, your life is in a backpack. There is no home base or consistency in that way. You have to be comfortable with that uncomfortable. Midway through I realized I had no control other than how I work and what I do every single day. But at the end of the day, when the draft comes, all of my work is out in front of all 32 teams and one team will be the believer in what I do on the field and off the field, who I am as a person and what I bring to the table. I just have confidence in that and at the end of the day, all of that pageantry ends on that date and then you’re back to work!
AM: Right!
DG: So, the work that you have been putting in is going to show and I have confidence in my preparation as that is what I have pride in myself for the past 6 years of my college career. It’s going to continue on in the NFL.
AM: When you’re not playing the game or are thinking about the game, how do you take time for yourself?
DG: It’s hard because we love football and inevitably, we’re talking about it, but I think that that is when I go back to my passion. When you love it, it’s not so taxing and like anything, it can be a lot when it is encompassing your life the whole time, but being able to relax is just being around family. Being able to be around people where you can truly just be yourself. You don’t even have to have a conversation because their presence is all you need and you can understand one another through short conversation. I’m a big relaxing guy, I love to be around family and to try new things. I love food believe it or not and I’m from Hawaii so whenever we can go to a new food spot and try new things – that’s always great! I love being outdoors as well. Going on a walk and being out there with people you love is so nice. I think that for me, that’s always how I recharge. Even daily, if it’s a phone call or in person – that’s my thing.
PHOTOGRAPHY COURTESY | PG 43 + 44 University of Oregon | PG 47 @Thatsfye | PG 48 - 50 ESPN Honolulu
Read the APR ISSUE #113 of Athleisure Mag and see IT’S ALL ABOUT THE GAME | Dillon Gabriel in mag.
The tennis season is always filled with a number of stories that reaches around the globe! We sat down with WTA Taylor Townsend who is ranked #2 in doubles. She has won 2 major double titles at the 2024 Wimbledon Championships and the 2025 Australian Open - both of them won with her partner, Kateřina Siniaková. She has won 7 WTA Tour Titles and has reached 2 other major finals for the 2022 US Open (with Caty McNally) and the 2023 French Open (with Leylah Fernandez). We enjoy watching her play singles and doubles throughout the season.
We sat down with Taylor Townsend to find out about her love of being on the court with the sport; how she stays in shape; how she approaches playing singles and doubles; as well as her partnership with Gillette Venus; and her legacy.
ATHLEISURE MAG: When did you fall in love with tennis?
TAYLOR TOWNSEND: Ooo I fell in love with tennis probably from the first time that I started playing, but I probably really started loving to play it when my parents were going through their separation and tennis was my thing that no one could bother me on the court, I wouldn’t get in trouble, I would just be out there and it was just my peace! I could say whatever I wanted and not get into trouble so that is when I really fell in love with the sport. I realized that it was my release. It was a way to let go and it was a judgement free zone and a worry free zone. My old coach used to tell me that when you step into the gates and you close it, everything else stays on the outside! I really embodied that and I re-fell in love with that in the game. It’s been in and out and I have found that love since coming back from having my son.
AM: When did you realize that you wanted to go pro? There is a huge difference in enjoying something that you love and then deciding that that is the thing that you will do all day every day!
TT: I always wanted to go pro. My sister and I grew up playing together and I always wanted to, but I never saw it as a reality. I didn’t think that it was possible you know? It was just like a dream, a kid’s dream! I’ve always been that person where you have to see it in order to believe it. It doesn’t mean that you have to do it yet, but I am the person that needs to be able to do it in order to know that it was possible. I honestly didn’t think that I would able to go pro until I made #1 in the Junior World Champions. When I became #1 in the Juniors, I didn’t quite feel ready and when I turned pro, I said it again that I wasn’t ready. But I did it anyway and at that time, I was the adult decider and I wrestled with that.
Obviously, I felt that this what what I was supposed to be doing! Regardless of the journey, I do feel that this is the domain that I am supposed to be in and that I can tap into all of my competitiveness as I am very competitive. Now at this point, I am just trying to relearn how I can play the game my way.
AM: Right!
We love that you play Singles and Doubles! What do you love about playing one vs the other?
TT: For singles, I really enjoy the me vs you! Tennis – there is nothing like it and even with the teams as a team sport when you are playing doubles, you still have to operate highly within yourself. Even though we’re a team, there is only 2 of us. It’s not like we’re 11 players. We are literally responsible for ourselves as well as uplifting each other! I have always done really well in team environments. I’m a natural leader, so I enjoy playing doubles as it’s a way to be able to still have that competitiveness and it’s a different kind of game. It’s very strategic in a different way as well as being tactical in a different way. Obviously, you have half the court and you have to go around another person, so you have to be tactical in what you do in that sense versus when you are playing Singles. For singles, it’s a lot easier to create openings on the court and you can hit into the open space knowing that the person is going to have to run there as there isn’t someone that is already standing there!
They both present different challenges that I enjoy and that it taps into different parts of me. They’re both really fun for me and now I am just finding my flow and my rhythm in singles the way that I have done in doubles.
AM: We have been a fan of yours for years and whether you’re playing singles or doubles, it’s always a vibe!
TT: Aww thank you so much!
AM: So you recently partnered with Gillette Venus. Why did you want to be involved in this partnership and what does it look like?
TT: I was really excited to partner with them! I’m really excited that beauty and wellness companies are starting to get into tennis and to partner with us as players and when we’re on our tours. So when they asked me to partner, I was really excited because I already use the products. So that was a no-brainer for me, but now getting into more of the storytelling, and the nitty gritty of it, it excites me more because I can see the opportunity for growth and elevation based on the storytelling. The things that they have chosen, we all have different paths and we have all done different things and we’re all are doing different things and it’s really cool because we are all current players. It’s really fun to be able to have a partnership like this where we can kind of expound as the season goes and as the tournament goes. To be able to do activations and events that we haven’t been able to do in the past, I've really enjoyed the partnership thus far and I'm super happy with the content that has come out. More than anything, we love partnerships because we get great things! Now I have the Gillette Pubic Hair and Skin Razor. For me, I have been able to add that to my pre-match and pre-gameday which I call my everything shower now. It’s part of the things that I do anytime that is before a match – before I play in any match of the first tournament. So I have that razor and I hit all of those areas that may show when I am wearing those little skirts and dresses knowing that I have no irritation, no razor bumps, or any of that which is honestly why I stopped shaving in the first place because it was just so annoying. So for me to be able to have this razor at my disposal at all times is amazing!
AM: Obviously, tennis is a great workout! But what are 3 workouts that you can do that we can share with our community here that they can include in their workouts?
TT: You don’t want to know what I have to do!
For me, I would say focusing on mobility. My coach says I’m built like metal or wood – it goes between the 2. It just depends on the volume. I had to really focus on mobility especially, after having AJ and a C-Section – I had to really focus on my hip area and hip mobility and all of that stuff. I don’t like saying flexibility because everyone has different levels of that. But being able to be mobile and to be able to do certain kinds of movements with ease and something that you can do at all times, that’s important.
Being able to build up your core – crunches, planks and all of that, I would say that really holds you up and stops you from having hip and back problems.
A lot of people think that you have to do all of these crazy workouts, but honestly, calisthenics. I do push-ups, sit-ups, planks, squats. All of those things are the fundamental movements for exercise and work that they actually build up the things that you are doing in real life. Calisthenics if you’re starting or looking for a change, that is the easiest way to go.
You’re never going to get good at it which is the annoying part.
AM: So true, but you have to show up and do it.
TT: And when you get into it, there is always going to be a challenge!
AM: You have so many accolades, so many things that you have won, placements in finals etc. What do you want your legacy to be known as in the sport?
TT: Ooo I love this question! I love that you used that word because when I was at Wimbledon 2 years ago, I was sitting in a café by myself and I was like, “what am I doing this for?” I was a year and a half into my comeback and I asked myself what I wanted out of this. I told myself that I wanted to create a legacy and so I want my legacy to be something that is long lasting and goes beyond trophies and accolades or anything like that. I want to have a lasting impression and to have something that is tangible as well as something that people can remember and that they can get a feeling. When they think about me being on the court or playing, they can feel me.
For me, the tangible thing is my big goals. I want to build sport complexes all around the world. My lane is tennis, but through tennis, I have crossed paths with a lot of amazing athletes and business people that can help expand that. For me, that is my tangible thing and I look at it like even where I live, I am creating a place where my son can go to after school, where he can get his training and all of the things with the sport that he wants to play because that is what I had growing up and it was a safeplace. It was a place where we were all working towards the same place, we worked hard, and it was a safe environment. That kept us out of trouble, it kept us away from things, and it kept us busy, occupied, and focused on positive things. So even with that, reaching into the community and building people up. I want to create that again where that is a safe place for kids to go and to be. For adults to be able to come and have that great time and they feel like they can be a kid again as well!
So when I think of a legacy, that is what I am thinking of and being able to use the sport in that way – that is what I see!
PHOTOGRAPHY COURTESY | Gillette Venus
Read the APR ISSUE #113 of Athleisure Mag and see RUN THE COURT | Taylor Townsend in mag.
We first met JoJo Fletcher on S20 of ABC's The Bachelor and then she was the lead for S12 of The Bachelorette where she met Jordan Rodgers. Since then, we have seen her and her husband embark on a number of projects and TV shows. With the Summer being around the corner, we're excited for her latest venture, Saint Spritz which allows us to enjoy a great sip wherever we happen to Summer! We wanted to know about how she felt about her time in Bachelor Nation, upcoming projects, and Saint Spritz!
ATHLEISURE MAG: We've been fans since Ben Higgins’ The Bachelor season and your engagement to Jordan Rodgers on The Bachelorette. What did you learn about yourself during this time?
JOJO FLETCHER: I think the biggest takeaway I had after coming off my first season was just this new found confidence in myself and what I deserved that really stuck with me. The entire filming process is such a unique growing experience and it forces you to challenge yourself emotionally and mentally which really helped me know exactly what I was looking for in a partner. I’m thankful for the growing pains that came from the heartbreak of that first season because it ultimately led me to find my husband, Jordan on my season of The Bachelorette.
AM: You are an entrepreneur with a diversified portfolio that has included clothing brands, home renovations, and more. What do you enjoy about this work?
JF: I love the grind. I truly love the feeling of setting my mind towards something and seeing it through and learning how to pivot along the way. I have so many different passions that I have been fortunate enough to turn into business but it doesn't come easily or by luck. I think there is this misconception that if you are considered an "influencer" that I just slap my name onto something and call it a business. While this may be true for some, it’s not this style of work that fuels that entrepreneurship itch inside of me. Building and creating something from start to finish, being truly invested in the outcome of whatever business you plan to launch and working hard towards success is what I love the most about being an entrepreneur.
AM: When it comes to launching a new concept, what is it that you’re looking for in terms to collaborating with partners?
JF: I think it’s so important to stay authentic in whatever you do. Oftentimes, the best ideas are the ones that come from solving a personal problem, and I think that same authenticity has to translate into brand collaborations as well. For me, I have to like and use the brand first and have confidence that they can deliver on a new product that meets a “standard” I have in mind. Not only that, I want to make sure that I can bring something different or more unique to their existing portfolio that feels authentic to me and my personality. I always try to think, “How can I add my creative touch to this to add even more value to what they may already be offering.” If a brand is open and receptive to that sort of creative hands-on collaboration and I have confidence that we can put out a product/collection that I know speaks true to me and that others will love, then it usually makes for a successful partnership.
AM: Thankfully, it’s getting warmer every day and we’re thinking about ways to enjoy the outdoors, to hang out with friends, and more. You launched Saint Spritz. Can you tell me how this came about and what the meaning behind the name, Saint Spritz?
JF: The idea for Saint Spritz was actually born during a family trip to Italy for my brother, Ben’s wedding, where we really became captivated by the aperitivo tradition. When we came back home, we became a little obsessed with spritzes. What we noticed whas that depending on where you were or who made the drink, the flavor profile was always a little different. We wanted to capture that feeling of Italy but make it fit into our own lifestyles — something you could take on the go, whether you’re heading to the beach, the pool, the pickleball courts, or even the slopes.
Our whole goal was to transport people — to bring them to those places that really define that spritz vibe: Saint-Tropez, St. Barths, St. Moritz. We wanted it to feel like ‘après beach’ and ‘après ski’ in a can. And when it came to naming the brand, we went through a lot of ideas, but Saint Spritz just felt right. Like it was meant to be.
AM: It definitely ticks off a number of boxes from being RTD, a premium Italian spritz, wine based, convenient can and real fruit juice. Why was it important for you to have something like this on the market?
JF: At the time, the RTD category was packed with seltzer-style drinks or overly sugared cocktails, and we just didn’t want that. We wanted something that felt like a full-bodied cocktail, reminiscent of the iconic Italian spritzes, but without compromising — no added sugar, no artificial sweeteners, no toxic dyes. We also wanted it to be easy and for all occasions.
AM: Tell us about the 3 cocktails that are available.
JF: Our signature flavor, Amalfi, was actually the one we launched the company with. It’s a bittersweet orange spritz, with a flavor profile really similar to the classic Italian spritz everyone knows and loves. It’s bright, bittersweet, and super refreshing — made with orange wine, natural juice, and just the right amount of bubbles.
Then we have Sicily, which is our lemon basil spritz and probably our most universal flavor, It's this crisp fusion of zesty lemon and aromatic basil, with just the right balance of tanginess, subtle sweetness, and sparkling fizz.
And finally, there’s Hugo, our elderflower and lime spritz. Hugo’s kind of our ‘surprise and delight’ flavor. Traditionally, Hugo spritzes are clear, but ours has this beautiful purple color that makes it so Instagrammable — and it tastes amazing too, with floral sweetness, bright lime, and just a hint of mint. It’s definitely a crowd favorite when people try it.
AM: What can we expect from the brand this Spring and Summer?
JF: Our national retail launch is a huge milestone for us and something we’re really focused on right now. Last year, our retail footprint was mostly in Texas, so we’re really proud to now be expanding nationally and reaching so many more people.
AM: Where can we purchase it and will you do trade shows such as Brooklyn Bar Convent which is coming up soon?
JF: Target is kicking off our national distribution, which we’re really excited about, and we also have a great retail footprint with stores like Total Wine & More, Walmart, Tom Thumb, and more. You can check out our store locator to find us near you — and we’re actively adding even more retailers and locations as our national launch continues to roll out.
PHOTOGRAPHY COURTESY | Saint Spritz
Read the APR ISSUE #113 of Athleisure Mag and see SPRITZ & GO | JoJo Fletcher in mag.
For over a decade, we have enjoyed the BOSCH universe from the flagship series to its spin-off BOSCH: LEGACY. We've loved getting to know more about Harry Bosch; his focus on helping victims; and finding those that have hurt them to bring them to justice. The series finale will close this chapter of the BOSCH universe, but we are also looking forward to the spin-off of this series with Ballard which stars Maggie Q (Nikita, The Protégé, Designated Survivor)!
We had the pleasure of talking with Titus Welliver (The Town, Deadwood, Sons of Anarchy) who plays the title character ahead of the premiere of BOSCH: LEGACY, and it is only fitting that we chat with him again! We talked about how he became part of both series, what he has enjoyed about playing this character, as well as digging into Harry Bosch.
ATHLEISURE MAG: It’s so great to connect with you again. I had the pleasure of interviewing you ahead of the premier of BOSCH: LEGACY for the first season. In addition to loving this series, I’m a fan of the flagship series BOSCH. What initially drew you to the BOSCH universe?
TITUS WELLIVER: Well the script, I had read one of the BOSCH books many, many years before and it certainly did land on me. But it had been several years before the script for the pilot was put in front of me and I was immediately drawn to the character, I understood the character, I thought about how I would play that character, what was important and what wasn’t important etc., etc.
Through a series of mishaps in trying to get me in the room with Michael Connelly, the other producers, and the other creators of the show, the meetings kept not happening. Several months went by and I was shooting one of the Transformers films which took me all over the United States as well as to Hong Kong and I had a little window that was open and I was back in the States and my manager called me and said, you’re going to meet with Michael Connelly in 2 days or something like that.
I said, “what do you mean? I thought that that boat sailed a long time ago.” My initial reaction when I read it was that I loved this character, but I had been doing it long enough to know that you never know what is going to happen. I thought that of course, they would go out to every single star name and what actor wouldn’t want to play this character?
AM: Right!
TW: So I met with them and as fate had it, I was gifted the role of Harry Bosch which had the continuing gift of 10 years, almost 11 years, of playing this character and realizing him.
AM: I mean, I love this character and I love his complexities and that he loves jazz. My great-uncle was the late Joe Henderson –
TW: Stop it!
AM: Yeah!
TW: Wow! That’s very cool! Wow!
AM: Yeah, so every time he’s playing his music, I love that because I’m always listening to jazz to settle my mind and I love his interactions with the other characters in his world.
What is it that you love about bringing this character to life?
TW: Well, he is a quintessential anti-hero and I tend to gravitate towards anti-heroes because I think that there is a different level of reality and humanity to anti-heroes. Bosch is a character that is capable of incredible heroic deeds, he is a very very good cop, he’s relentless. If a person is a victim of a crime, you would want him working the case, but you know, he’s a strong flavor. He doesn’t suffer fools, he does not subscribe to the societal norms that we might. He does not enter a room and try to win people over.
AM: There’s no tucking in there!
TW: Right! He doesn’t navigate bureaucracy with standard operating procedures. He does a workaround. Bosch is – because of all of that, he is all elbows. He’s not the status quo cat. So command – he pisses people off. He irritates people. But people can’t really – people don’t want to really push him too much because he’s the guy that has got the highest closure rate in Hollywood Homicide. Hence that relationship which was forged between the late great Lance Riddick (The Wire, Fringe, John Wick franchise), my brother, who I miss every day. And when Irving’s son is killed, he enlists Bosch to help him. And that speaks volumes about it because he is such a stone in Irving’s shoe, but Irving knows the fabric of his character and that is one of the many beautiful things about Bosch.
Then you have his beautiful relationship with his daughter. I didn’t have to put my elbows out with the writers when I said, “look, let this be a relationship that gestates.” They don’t know each other and let’s allow this through a natural process and have them get to know each other. That relationship is the dynamic that allowed us to – without being contrived, peel away a little bit of the layers of Bosch that he could express vulnerability, which is not something that he is comfortable with in any shape or form in expressing vulnerability. He’s just not, but he does with his child because she is the most important person in his life.
But also within that, there are times when he conceals things that he doesn’t want her to know about.
AM: Yeah! Which is so interesting to see when you’re watching him with each character as it’s different elements of him that you can tell it’s the same man, but it’s really interesting. Via the screeners, we have gotten up to episode 8 at this point. I want to know what’s going to happen, but what I love about him is how he is measured and with all of these elements at play, this one man holds all of that in the balance which is interesting and obviously, you play him so well.
TW: Well thank you! He carries a tremendous amount of weight as a character. That is another reason why I love playing him. Look, all of that is demonstrated or exhibited in the process of reading all of Michael’s books. Because the narrative tells you what Bosch is thinking and what he is doing. Thankfully, I had a conversation with Eric Overmyer (Homicide: Life on the Street, Law & Order, The Wire) and Michael Connelly very early on and I said, “look, this stuff where we find Harry in the books alone, doing his work – he’s listening and has Coltrane going, he’s having a Fat Tire and he’s drinking a whisky and is going through a murder book, that is expressed in the narrative, but he is not saying anything.” That is an integral part of who this character is. Now any executive who looks at that and says, “wait a minute, you’re actually going to go and put this character sitting alone in his house with just music playing and him flipping through pages, and he’s not saying anything?” – what? Are you kidding, people will turn it off. Well, it in fact became a hallmark of the show where the audience and for me as an actor honestly, those are some of the most challenging scenes to play because there’s so much said, but unsaid.
You don’t have the luxury of dialog to express that which I think is more interesting.
AM: 100%.
TW: You give the audience the benefit of their intelligence. You don’t need to go, “this is what you should feel, this is what you need to think right now.” They extrapolate from what they are seeing that’s occurring in front of them and they form their own ideas of what that should be. But there is a consistency with that when people see that stuff, where they go, “Harry’s working right now.” Through the beauty and the eye of our incredibly gifted cinematographers and directors as well, the way that they would shoot those things kept a level of ambiguity, but also said – you know that he is working, but we’re not going to tell you specifically what it is which for me is fun to watch too afterwards!
AM: Oh yeah, it just draws you in and it has such a fun pacing to it and it’s nice to have things where you need to connect the dots and see how it all happens. You don’t always need to have words to push everything forward.
So what are your feelings with the finale coming up of the series. I’m so sad that it is not continuing on. What are your takeaways from this?
TT: Well I look at it really as – I mean I agree and I feel sad about it. One can’t help, but make a connection with a character and an emotional bond. I’m not an actor who takes their work home or the character, I don’t carry his weight. But the joy of playing that character and the gift for me – opening those scripts as they came was like Christmas. It was like an advent calendar. Where is Harry going here? What do I get to explore? That has been for a decade of my life and it has been dedicated to that and to the relationships that I have with Michael Connelly, Eric Overmyer as well as Thomas Bernardo (BOSCH, The Lincoln Lawyer, BOSCH: LEGACY), the crew and the other actors that’s the hardest part of it. Look, you don’t see – there’s no closure. As Harry Bosch would say, closure is a myth. You don’t see Harry riding off into the sunset. We don’t close on Harry sitting alone in his house looking out the window while we’ve got some grand music playing in the background. So it doesn’t have that, it doesn’t have a sense of finality and yet, there is for us, there is that sense of finality.
AM: Well I appreciate you taking the time, I love the series, and the whole universe of it, and I love seeing you in any role that you’re in because if your name is on it, I know it’s going to be a great show as you’re one of the coolest people.
TW: Well bless you! That is a very kind thing to say and it’s been a pleasure talking to you and I hope that you enjoy the finale!
IG @boschamazon
PHOTOS COURTESY | Prime Video/BOSCH: LEGACY
Read the APR ISSUE #113 of Athleisure Mag and see LEGACY AND BEYOND | Titus Welliver in mag.
We've enjoyed a number of dishes at Mokbar, Chef Esther Choi's restaurant which has phenomenal Korean dishes that are full of flavor. In addition, we always enjoy seeing her whether she is judging or in the midst of a cooking competition on Food Network or other networks.
We were invited to hang out with her as well as to enjoy an immersive experience at a pop-up with Listerine for their Clinical Solutions Sensitive Teeth which allow those who suffer with teeth sensitivities to have a moutwash that they can use. At this event, we enjoyed a number of dishes curated by her as well as to talk with her a bit about what led her to being a chef, why she loves Korean cuisine and S2 of 24 in 24: Last Chef Standing!
ATHLEISURE MAG: We are so excited to be able to chat with you as we have been fans of yours between your restaurants as well as the shows you have been on.
CHEF ESTHER CHOI: I’m so thankful for your support! We have to support each other!
AM: Absolutely!
What was the first dish that made you remember why you fell in love with food?
CHEF EC: I think for me, it might not be a specific dish, but an ingredient and it's kimchi.
AM: I love kimchi.
CHEF EC: Yeah, awesome! You'll have some tonight.
AM: I was so hoping.
CHEF EC: I mean, I love kimchi. I grew up eating kimchi, and it reminds me of not only like my family, but like my grandmother specifically. She taught me how to make it, and kimchi is something that you kind of - there's not like a real recipe for it.
AM: Right.
CHEF EC: It's really more about, like, the true nature of like cooking. So, I think, for me, it always kind of gave me those feelings, which is why, I'm so obsessed with it. It's pretty much on every item on my menu, and it's something that, I, you know, treasure. It's not only like a food item, but also like a culture. I like to say that kimchi, it's a way of life.
AM: Yeah.
CHEF EC: So, I'd say, that's my dish - forever.
AM: When did you realize you wanted to be a chef?
CHEF EC: I loved food, always like my whole life. I grew up cooking with my Grandmother. Food was such an important part of my family and growing up. When I was thinking about what I wanted to do with my life, I knew that it had to be food related. I didn't know if I wanted to be a chef specifically at the time, but I think the path of like going into food led me to want to be the closest to it, which is the chef.
AM: You have amazing restaurants.
CHEF EC: Thank you!
AM: Can you tell us a little bit about each of your restaurants?
CHEF EC: Yeah, of course.
So, the first restaurant I started when I was 28 was Mokbar, and that is in Chelsea Market, and it's a tiny little noodle shop in, one of the busiest markets in New York City. So, like, I wanted to bring something that's totally unique, but also being true to who I am and my heritage. So I chose this concept of doing Korean style Ramen, which you'll actually have some tonight.
AM: Very excited about this!
CHEF EC: Yeah, it's not your traditional Ramen, but like, it's Ramen infused with a lot of Korean ingredients, so it's kind of like your first step into trying Korean food, and so that has kind of been my philosophy and motto throughout, like my entire career and all my restaurants kind of go by that, where it's like, I want people to fall in love with Korean food and make it into their repertoire. So, like if you're ordering Chinese every week and Sushi, why can't you order at Korean?
AM: I’ve been known to have it 3 or 4 times a week. It is one of my favorite cuisines!
CHEF EC: Really! Oh my God! I love it. I love it. So, what’s your favorite Korean dish?
AM: So tough! I love Korean Fried Chicken, of course kimchi and I’m always down for kimpbap!
CHEF EC: In addition to kimchi, we're doing Korean Fried Chicken tonight.
AM: Yum! With kimchi, I literally will have it multiple times a day.
CHEF EC: I love all of this! You should be Korean!
And it's so healthy, too!
All of my restaurants are inspired by like Korean cuisine heritage, but they're done in more modern ways. So I do have a sit-down restaurant called GAHM in Brooklyn, and that one is definitely like full service.
The one that I started in Chelsea Market Mokbar, we have now several locations, and it's more of a fast casual. So, grab and go. We just opened our 5th location in Vegas a few months ago. We're very excited definitely my food concept is always going to be Korean forward.
AM: Why did you want to partner with Listerine?
CHEF EC: I would say this partnership is really special for me because I mean, there's a few reasons. First is because Korean food is, like, we're very into temperatures like the hot food has to be very very hot. You can see, you know, when you order a Korean dish, it always comes out like piping piping hot, almost like boiling at the table.
And then cool. Things are like, super cool, so you know lots of people who come to eat food, I want them to experience it fully without being disrupted by like having sensitive teeth, which is a big thing. So partnering with Listerine, it was like the perfect marriage. So, curating a menu that, can you know, kind of, let you think about all those sensitivities, it's like a perfect match.
Korean food also is very garlicky and very, you know, kimchi is very pungent.
AM: Everyone needs to have it!
CHEF EC: Yeah, exactly. So, there needs to be like Listerine always around after eating Korean food, so I just felt like, I'm like, what a perfect partnership.
AM: I love that!
You're back hosting S2 of 24 in 24: Last Chef Standing, how excited are you?
CHEF EC: It's crazy - I thought S1 was crazy, but S2 is even crazier! Which I don't even know how that's possible. But, um, yeah, this season's gonna be super exciting, especially because of the lineup of chefs that are competing. It's insane with the list. There's a lot of drama around it, Lots of emotions, so it's like, real, true, I'd say the closest to reality as opening up a restaurant as it can be!
IG @listerine
PHOTOGRAPHY CREDITS | PG 36 Patrick Wymore/Netflix | PG 39 LISTERINE
Read the APR ISSUE #112 of Athleisure Mag and see APRES SPICY | Chef Esther Choi in mag.
We're always looking at wines to add to our bar carts or cabinets and it's a no-brainer when the aesthetic of the bottle is just as lovely as the wine itself. We took some time to sit down with Andrea Brambila, winemaker at Chloe to find out more about how she came to the industry, learning more about Chloe, and the collaboration that they did with accessory designer and lifestyle brand, Lele Sadoughi.
ATHLEISURE MAG: When did you realize that you wanted to be a winemaker?
ANDREA BRAMBILA: I have been in the wine industry for over 20 years and have been head winemaker of Chloe Wine Collection for the last several years. I love everything about the wine and the brand. I was always drawn to the blend of art and chemistry in winemaking and enjoy the unique challenges each vintage brings.
AM: Can you tell us a bit about the ethos of the brand, Chloe?
AB: The Chloe Wine Collection is built on the ethos of creating high-quality, thoughtfully crafted wines that reflect the passion, artistry, and dedication of the winemaking process. We emphasize a commitment to producing elegant, approachable wines that cater to a range of palates while maintaining a focus on quality.
AM: What can you tell us about the portfolio of Chloe?
AB: In our winemaking, we strive to produce the best representation of the varietal. It’s truly the classic style. I spend a lot of time working with the local growers whether that’s in Northern Italy for our Pinot Grigio or in the cooler, coastal climate of Monterey County for our Pinot Noir and Chardonnay to Marlborough, New Zealand for our Sauvignon Blanc.
AM: Tell us why it is important that you engage in traditional winemaking when it comes to making this portfolio of wines and what is the process?
AB: Engaging in traditional winemaking is crucial for us because it allows us to honor and respect the rich history and craftsmanship that has shaped the wine industry over centuries. The process is not just about making wine, but about respecting time-tested techniques, the land, and the heritage that comes with each bottle. By utilizing traditional methods, we ensure that every wine tells a story - of the soil, the climate, and the hands that have worked the vines. This means focusing on quality, balance, and finesse in every step, from hand-picking the grapes to carefully controlling fermentation. Our process embraces both the old and the new, creating wines that are timeless yet sophisticated, and that truly reflect our passion for creating something exceptional.
AM: Can you speak on cultivation, fermentation, and aging of wines and what those techniques are?
AB: The Chloe Pinot Grigio is bright and classic and is fermented in 100% stainless steel tanks, delivering fresh, fruit-forward flavors with mouthwatering acidity, balanced minerality, and pure panache.
The Chloe Pinot Noir is elegant, and complex. It’s cold-soaked, cool-fermented, and aged in French oak, offering a plush mouthfeel, balanced texture, and a rich, satisfying finish.
AM: As a winemaker who spends time with local growers in Northern Italy as well as in Monterey County, CA - what takes place here and why is it important for you to be part of these steps in winemaking?
AB: Spending time with local growers in both Northern Italy and Monterey County allows me to connect deeply with the land and understand the unique characteristics of each region. The collaboration with these growers is essential because it gives me insight into the specific terroirs, climates, and farming practices that shape into the specific terroirs, climates, and farming practices that shape the wines. By being directly involved in these steps, I bring that knowledge back to our winery, ensuring it influences each varietal expression and translates into wines that reflect both the distinctiveness of their origin and our commitment to quality.
AM: How did the collaboration between CHLOE and Lele Sadoughi come about?
AB: Pairing Chloe Wines with Lele Sadoughi was a natural fit, as her feminine aesthetic and iconic bow designs mirror the essence of the Chloe Wine Collection and its signature label bow. This collaboration marks Chloe's first with a fashion designer and Lele's first with a wine brand.
AM: The bottles for both of these wines are a departure from the ones that are associated with the brand. Can you tell us about the LTO design process and why you wanted the bottles to be this way?
AB: The design reflects the beauty of the wines and celebrates what our bow signifies: high-quality wines from the most pre-eminent wine regions around the world. The oblong glass vessel resembles a perfume bottle with elegant-curved shoulders, which directly reflects the experience we want our drinkers to have when enjoying the wine - an elevated, premium, and luxurious experience.
AM: In looking at the bottles, they are so appealing to work with. What are 3 items that you would pair with the Pinot Grigio as well as the Pinot Noir as we begin to plan meals at our homes this season?
AB: Our Chloe x Lele Pinot Grigio pairs well with light, fresh dishes. Here are three great options:
• Grilled Shrimp or Branzino – The crisp acidity of the Chloe Pinot Grigio complements the delicate flavors of seafood, especially grilled shrimp or grilled branzino.
• Fresh Salads – A Caesar wedge salad enhances the refreshing notes of the Chloe Pinot Grigio.
• Parmesan Risotto – Chloe Pinot Grigio’s crispness and citrus notes pair beautifully with the richness of a classic Parmesan Risotto.
Our Chloe x Lele Pinot Noir is a versatile red wine that pairs well with a variety of dishes. Here are three of my favorite options:
• Rosemary & Thyme Roasted Chicken – The light tannins and fruity notes of the Chloe Pinot Noir will complement these savory flavors.
• Grilled Salmon – The acidity in our Chloe Pinot Noir and subtle earthy flavors pair wonderfully with the richness of grilled salmon or other fatty fish.
• Pasta ai Fungi – Chloe Pinot Noir’s earthy undertones make it a great match for dishes featuring mushrooms.
Now that we know more about Chloe, the brand, and their collaboration with Lele Sadoughi, it's time that we talk with this accessory designer to find out about her brand that has been styled in our editorials, how she came to the brand, and more!
AM: When did you realize that you wanted to be an accessory designer, and do you remember the first piece that you designed?
LELE SADOUGHI: I started my career in ready to wear managing pattern makers. I would get creative projects to paint and bead panels, and knew I loved working with the details. I started to design trims at Rebecca Taylor, so picked out all the buttons, ribbons, and bows that adorn outfits. This led me to designing jewelry for many companies including Banana Republic, Tory Burch, and launching the jewelry at J. Crew.
For the first accessory I designed, I remember making a ribbon necklace with bleached wooden beads for Banana Republic. Thousands of them were produced. My most viral design is the bubble necklace I made for J Crew, when it was all about layering necklaces and wearing a statement piece.
AM: Where do you look to in terms of inspiration for the next collection that you create?
LS: Inspiration for my designs comes from all around me—nature, art, culture, and even everyday life. I’m constantly looking for beauty in unexpected places: color combinations in a painting, the texture of a material, or the patterns found in natural landscapes. I love traveling, and each place I visit brings a new wave of creative energy. Above all, my inspiration often comes from the emotions I want to evoke. Whether it’s empowerment, joy, or a sense of nostalgia, I aim to create pieces that connect with people on a deeper level.
AM: I've had the pleasure of styling photoshoots and including your brand in these editorials! As someone who loves accessories, what does accessorizing mean to you and how do you feel it compliments your identity?
LS: Accessories give the ability to showcase personal style on top of a well-dressed outfit. There’s nothing better than putting together an outfit that makes you feel feminine and confident and adding an accessory like a headband, sunglasses or a bow to complete the look and elevate it that much more. Adding an accessory is like treating yourself to a little luxury, and putting a bow on this fabulous Chloe Pinot Grigio bottle is doing just that.
AM: The Chloe bottle is gorgeous! Can you tell us about the inspiration behind the bottle and elevating their iconic Chloe bow?
LS: I was very honored to work with Chloe to create the perfect accessory for them. They came to me with this stunning, super luxurious perfume bottle-styled bottle and asked me to celebrate the signature bow on the label and hero the quality of the wine in the bottle. So, I designed a handmade, double layer silken bow to accent the limited-edition Chloe Wine Collection bottle, so this new beautiful shape can stand out amongst its neighbors. The elegance of the perfume-like shaped bottle evoked such femininity, and adorning it with this chic, luxurious black silken bow was the ultimate finishing touch. Not only is the limited-edition Chloe bottle visually exquisite, but the taste is also perfect for sipping. The bottle serves as a great collector’s piece that will sit pretty, even next to your Lele accessories.
AM: How do you make the everyday seem a bit more luxurious especially as we continue to navigate the Spring and begin to embrace the Summer?
LS: Every day should be luxurious, joyous, celebratory and over the top. Maybe it’s the thrill of adding a bold accessory to compliment an outfit, or even something as simple as pouring yourself a glass of your Chloe wine. To be able to showcase personality through luxurious bows and accessories is a great way to celebrate style, the art of living and enjoying life!
AM: You recently launched your one-of-a-kind Floral Boutique Collection! Are there additional launches and collaborations that we can keep an eye out for?
LS: We are always working in new collection drops. We have a surprise drop of rainbow colored crystal headbands coming soon. Also, every spring we drop a collection using Liberty of London prints as well as an Americana collection just in time for the summer.
IG @chloewine
PHOTOS COURTESY | Chloe Wine
Read the APR ISSUE #112 of Athleisure Mag and see FINE + DIVINE in mag.
Last month in our MAR ISSUE #111 of Athleisure Mag, we had the pleasure of chatting with the Creator, Executive Producer, and writer Chris Brancato (Narcos, Narcos: Mexico, Hotel Cocaine) and members of the cast of MGM+'s Godfather of Harlem. This month, we talked with Elvis Nolasco (American Crime, Claws, She's Gotta Have It) and Erik LaRay Harvey (Boardwalk Empire, Luke Cage, Chicago P.D.) who play Nat Pettigrew and Del Chance, respectively. We wanted to know about what drew them to the show and playing their characters.
ATHLEISURE MAG: We have enjoyed watching Godfather of Harlem and it’s great to connect with both of you as we love to see you in scenes together, as well as with Forest! What drew you to want to be part of this incredible show?
ELVIS NOLASCO: It was just knowing that this historical figure I would say, Ellsworth “Bumpy” Johnson, and knowing of him and being from Harlem and NYC and knowing what that name meant, in the community and knowing that this was created by Chris Brancato, and the late Paul Eckstein (First Wave, Hoodlum, Narcos) and knowing their trajectory, being part of Hoodlum, the film, and them being part of Narcos and having a certain level of respect and admiration for their work, it was something that I knew that I had to be part of this. Especially, if I have an opportunity to work with Forest Whitaker (Black Panther, Havoc, Andor).
ERIK LARAY HARVEY: Forest was it for me! I had seen him in The Last King of Scotland and really enjoyed that. I knew about that time period and I thought that he was brilliant in that role. I was like, “Forest – what? I’m on board!” What’s the story about, I don’t care! I'm on it, I'm going to be working with Forest. He exceeded my expectations of him as a person and he’s such a loving, fun, and quiet guy! He has so much passion for the business and the work. These 4 seasons have been such a joy. It has been absolutely incredible to work with that man.
AM: How do you approach playing your characters?
ELH: I walk the streets of NY. Some of these people piss me off you know! So it was really easy to bring that sort of energy into the set! You need me to what, kill somebody – do you know what that man did to me? Do you know what he called me today? Yeah, I’m ready to kill somebody! Haha no – I’m joking, but you know what I’m saying!
EN: Haha I feel the same way. You’re walking around and especially when you’re 135th street! I’m on my way to the Schomburg Library and this dude comes at me with, “Yo dude,” and I’m like “Dude what?”
ELH: You know how NY is!
EN: It’s crazy!
AM: Ha!
So, where did we leave your characters in S3 and where are we picking up from them again in S4?
ELH: Well we ended S3 with the death of Malcolm X. We began S4 with the remembrance of Malcolm X. Bumpy sees him in the club briefly. Malcolm X still has his presence with us. With his best friend gone so to speak, Malcolm X and Bumpy were best friends, and now that he has left us, we embark on a new journey that Malcolm X wanted us to do which is for Bumpy to go legit and to get out of harming the community so to speak. But then this jackass, Frank Lucas (Rome Flynn) comes in and he wants to harm the community. So that is where we begin S4, with a jackass coming in.
IG @elvisnasco
PHOTOGRAPHY CREDITS | MGM+/Godfather of Harlem
Read the APR ISSUE #113 of Athleisure Mag and see MGM+’S GODFATHER OF HARLEM | Return to Harlem in mag.
THE CHOI OF COOKING: FLAVOR PACKED, RULE - BREAKING RECIPES FOR A DELICIOUS LIFE: A COOKBOOK
Clarkson Potter
Roy Choi, Tien Nguyen + Natasha Phan
We have been a fan of culinary icon and founder of Kogi food truck, Chef Roy Choi for a number of years, whether it's making his recipes, seeing him on shows such as Netflix's With Love, Meghan, or his seasonings that he had available at Williams Sonoma. In The Choi of Cooking: Flavor Packed Flavor Packed, Rule-Breaking Recipes For A Delicious Life: A Cookbook he shares 100 recipes that will be perfect to aid in healthy eating.
Due to his own journey of healthier eating, he looked at how he could make his favorites another way. We're excited to try his Kimchi Philly Cheesesteak, Calabrian Chile Broccoli Rabe, and Roasted Cauliflower Steaks with Harissa and Garlic Herbed Butter.
ACCIDENTLY ON PURPOSE: A MEMOIR
Little Brown and Company
Kristin Kish
We've had the pleasure of interviewing Chef Kristin Kish over the years and even had her as our MAR ISSUE #99 cover last year. Whether it's looking at her incredible dishes at Arlo Grey in Austin, Texas or seeing her hosting on BRAVO Top Chef, she has such a love for food, connecting with others, and adding her creativity to everything that she touches.
In Accidentaly on Purpose: A Memoir, we get to learn about Kristin from what she was like growing up, navigating her life in the Midwest as an adopted child, and what it meant to be a chef as she was coming up. As there is no rule map to how to be in a particular field, her memoir talks about how the accidents, pivots and more that led her to where she is today.
We get to learn about her accolades, full circle moments, and how she found her voice to live the life that she enjoys.
THE FRENCH HONEYMOON
Sourcebooks Landmark
Anne-Sophie Jouhanneau
In The French Honeymoon, we meet Taylor Quin in Paris who is in her honeymoon suite without a suitcase, but she has a lot of stolen cash and she is alone! She sees a couple who are newlyweds - Cassie and Oliver who are clearly excited about their lives and spending it together! Taylor is unable to stop watching them and it's even easier when every detail of their trip is revealed on social media. Taylor feels that their life is what she expected for herself as opposed to the one that she has been living in.
The perfect notion that she has of them stops when she hears an argument and she realizes that what the couple shares about themselves publically is not exactly how they feel about one another!
She realizes too late their objective is dangerous and now everyone may have a hard time being able to leave Paris.
Read the APR ISSUE #112 of Athleisure Mag and see BINGELY BOOKS in mag.
Phoenix is in the midst of a major cultural and culinary shift. It’s always had natural beauty and big energy, but now there’s this bold new layer of luxury, innovation, and downtown vibrance that’s impossible to ignore. You’ve got nationally recognized restaurants, a dynamic art scene, and a community that’s craving high-touch, high-style experiences. The Ra Ra Room, is a menbers-only supper club located inside the PHX Arena so you can catch a Suns or Mercury game.
Mat Ishbia (owner of the Phoenix Suns and Mercury) and Major Food Group (Jeff Zalaznick, Mario Carbone, Rich Torrisi) who has built CARBONE, ZZ’s Club, The Grill, and Sadelle’s. They've redefined dining in cities like New York, Miami, Hong Kong, and now Phoenix.
This is paired with Mat’s commitment to transforming downtown into a true lifestyle destination making this a perfect blend of creativity and ambition.
The Ra Ra Room is designed as a sultry Art Deco (think Gatsby elegance) speakeasy tucked discreetly within the event level of the PHX Arena. It’s intimate and indulgent, with layered textures, moody lighting, custom finishes, and a sense of discovery in every corner. There’s a lounge that hums with energy, two private dining rooms for more exclusive affairs - a gorgeous bar.
Membership isn’t limited to locals! Whether you live in Phoenix full-time or travel in often for Suns games, business, or leisure, The Ra Ra Room is designed to be your go-to escape. They're looking for individuals who appreciate luxury, exclusivity, and community. With curated experiences, concierge access, and event perks, it’s more than a dining membership—it’s a lifestyle investment.
The menu includes some of MFG’s greatest hits, with signature dishes like CARBONE’s Spicy Rigatoni Vodka, Veal Parmesan, and Caesar Salad alla ZZ. There’s also a stunning raw bar—Dressed King Crab, Half Lobsters, beautifully plated oysters—as well as classics like sizzling Shrimp Scampi and their crave-worthy Steakhouse Burger.
We also like that their lavish gourmet pantry that has their house-made popcorn, it's buttery, aromatic, totally addictive. Then there's the candy dispenser bar filled with every gummy variety you can imagine, like something straight out of a candy store, plus boxes on boxes of fan-favorites from chocolatey to fruity and beyond.
Their white-glove service starts from the moment you enter through an unmarked door signified only by a glowing martini icon. It includes a personalized reservation system, the highest quality of table attention, complimentary valet parking, and exclusive access to last-minute reservations or event tickets. Whether it’s a special celebration or a spontaneous night out, everything is tailored for ease, elegance, and delight.
THE RA RA ROOM
201 E. Jefferson St.
Phoenix, AZ 85004
therararoom.com
PHOTO CREDITS | The Ra Ra Room
Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | The Ra Ra Room in mag.
We love throughout the month to pop into our local Tacombi (Flatiron and West Village is in our rotation here in NYC). We love popping by for a late lunch and if it's Tues, we're partaking in the Taco Tuesday Club which allows you to buy 1 and get 1 free taco! The vibe is always chill, it's fun music, and you can get in and out quickly if you're interested or hang out with friends and family!
Tacombi began in 2006 in the Yucatán which is all about balmy weather, palm trees, and eternal beach vibes. Regardless of the location that you happen to grab a bite, you'll find those vibes in there - even when it's in the winter! By 2010, it came to NY and began popping up in various neighborhoods, and is now in a number of cities across the country!
We have a number of our go-to's that are non-negotiables when we come in! The Al Pastor Tacos which are so juicy with Mexico-style free-range pork that is marinated in chiles and spice. We love the slice of pineapple and being able to squeeze a bit of lime on it. We always pair it with Rice & Beans as well. Every now and then, we also like to add another taco from their Beef Birria with Jalisco Brisket and Chihuahua Cheese that is served with a savory broth!
It's always fun to pair this with their Mezcalita, a strawberry Mezcal drink that we have enjoyed in their Flatiron location as well as their Sandia Santa which is a watermelon aqua fresca with lime and tequila. It's always refreshing.
They also have a selection of beers. that are great to enjoy with whatever you decide to eat whether you're there for lunch or for dinner!
Defintiely make sure that you keep an eye out on their Instagram as they do a number of culinary collaborations where new items are added to the menu for a limited time. There may also be different menus depending on the location that you happen to dine in.
Whether you're dining in or getting take-out, you are bound to have a satisfying meal!
TACOMBI
Tacombi Flatiron
30 W 24th St
NY, NY 10010
Tacombi West Village
255 Bleecker St
NY, NY 10014
Visit Tacombi's site to see a location near you.
IG @tacombi
PHOTO CREDIT | Tacombi
Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | Tacombi in mag.
Read the APR ISSUE #112 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the APR ISSUE #112 of Athleisure Mag and see 63MIX ROUTIN3S | Kelly Cheng in mag.
