ATHLEISURE MAG #116 | ROB THOMAS

In this month’s issue, our front and back cover story is with multi-Grammy winner vocalist, songwriter, multi-instrumentalist, 40M+ records sold with his band Matchbox 20 as well as selling 18M+ records as a solo artist, Rob Thomas! Earlier this month, his tour made its way to the Seaport here in NYC as he has been touring throughout the Summer as well as heading to Australia and New Zealand for a number of dates this Fall! With the release of All Night Days dropping on Sep 5th, we were excited to sit down and talk to Rob about his phenomenal career with his iconic band; learning about his solo career as well as his 6th studio album (non-holiday); his creative process; why he wanted to release this album; having his son on tour with him as his lead guitarist and more!   

We love this time of year as the US Open is 3 weeks of matches at Arthur Ashe Stadium and Louis Armstrong Stadium where the best tennis from around the world plays at the final Grand Slam of the year! In addition to the matches themselves, there are a number of events that are adjacent to it that get you in the spirit from Aug 18th – Sept 7th! We share what we attended during Aug which includes watching the Mixed Doubles Matches thanks to the Lavazza team having us in their suite while we enjoyed watching Madison Keys, Naomi Osaka, Novak Djokovic, Jessica Pegula, Carlos Alcaraz – just o name a few! We also headed to the WTA Clubhouse X Gillette Venus to enjoy spending the morning/afternoon enjoying their café, a workout, shopping their market, and enjoying a panel that included current WTA #1 in doubles Taylor Townsend who has 2 major doubles titles for the 2024 Wimbledon Championships and 2025 Australian Open. We also share a bit of a recap from this year’s Taste of Tennis which was held at Aqua New York where top tennis athletes, chefs, and food converge on an epic night. We also enjoyed attending the evian Frances Tiafoe X Daniel Boulud dinner at SUMMIT One Vanderbilt where we were able to enjoy a phenomenal meal inspired by Frances’ favorite dishes as well as cocktails with an epic view.

We also recap MLP New York Tournament Finals that took place Aug 22nd – 24th. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila at this tournament that took place at City Pickle in Central Park.

We took some time to chat with Chef Christina Tosi to find about how Milk Bar came about, her creative process in making her treats, and her recent partnership with Premier Protein!

We have been fans of historian and business podcaster Lindsay Graham for a number of years as he has a number of shows that he does in partnership with Wondery through his production company Airship. We enjoyed talking with him to find out how he came to this industry, talking about his successful podcasts, the final season of Business Movers which concludes at the end of Aug, and more!

We caught up with DJ Sommer Ray to talk about her current tour, her music, and her beauty brand, Imarais Beauty!

We also enjoy the investigative podcasts by Charlie Webster as we were hooked when we heard her series Surviving El Chapo which she co-hosted and co-executive produced with 50 Cent. When she continued with Scamanda – we were thoroughly hooked to her style. She has just released Unicorn Girl, an Apple Original and it’s yet another podcast that takes you on a journey about a person, their actions, and it lets you decide on what you think about them.

We headed to DC to enjoy the phenomenal dishes and cocktails at Selva for this month’s The Art of the Snack.

This month's Athleisure List comes from Leo’s Famous which is below Leonetta’s in NYC. We also head to DC to enjoy Fancy Ranch Fried Amish Chicken which opened recently as a pop-up but is already looking for a brick and mortar!

This month's 9DRIP comes from Rob Thomas where he shares what he bought himself when he felt he was in a place where he had funds, his go-to style, and how he gave back to mentors, family, and friends. He also shares his 9PLAYLIST MULTI with us on what songs are on his playlist, what he is reading, and what streamed shows and podcasts he is listening to. Lindsay Graham also shares his 9PLAYLIST MULTI with us as well and let’s us in on his 63MIX ROUTIN3S on what he has, does, and enjoys Morning, Afternoon, and Night. Celebrity Choreographer and DJ Matt Steffanina also shares his 63MIX ROUTIN3S with us as well. Last month’s cover star, Tyson McGuffin shares his 9LIST STORI3S3 for his must-haves in grooming, style, and fitness. DJ and fitness entrepreneur/influencer Sommer Ray also shares hers as well this month. Our THE 9LIST 9M3NU comes from Chef Christina Tosi of Milk Bar, Chef Ed Cotton of Leonetta here in NYC who share their 9CH3FS with us and private chef/cater Chef Marcel Cocit who shares his 9B-L-D. 

Read the AUG ISSUE #116 of Athleisure Mag.

AUTHENTICITY | CHEF MARC MURPHY

Early memories of our first fine dining experience includes Landmarc at Columbus Circle (although the location in Tribeca was the original, you could always find us dining at this uptown location). The ability to enjoy lunch or dinner with a great view of Central Park, flavorful dishes, and being able to do so in a way that didn't feel fussy always made us feel at home when we ate there countless times!

Chef Marc Murphy is a restaurateur that has opened a number of restaurants and has a passion for bringing people together through the power of food. He is also a frequent judge on such Food Network shows that include Chopped, Beat Bobby Flay, and Guy's Grocery Games.

We sat down and talked with him about his phenomenal culinary career, his creative approach to food, being a TV personality, participating in culinary events, and how he continues to lead the restaurant scene on his own terms. In addition to chatting with him, we also had a great time shooting with him for our Summer editorial shoot which was shot at MM Kitchen Studio in Tribeca.

ATHLEISURE MAG: What was the first dish that made you realize you loved food?

CHEF MARC MURPHY: I had a magical raspberry soufflé at a restaurant in the South of France, and the experience of being in such a refined setting while tasting something like that completely blew me away.

AM: When did you realize you wanted to be a chef?

CHEF MM: Not right away! I didn’t grow up saying, “I want to be a chef.” But after working in kitchens in my early twenties, I fell in love with the rhythm, the energy, and the creativity. I realized I could turn this into a career—and I haven’t looked back since.

AM: Where did you train, and what were some of your early kitchens?

CHEF MM: I trained at Peter Kump’s New York Cooking School (now the Institute of Culinary Education) and then worked in some incredible kitchens—Le Miraville in Paris, Le Louis XV in Monte Carlo under Executive Chef Alain Ducasse, Le Cirque, and La Fourchette.

AM: Did growing up all over the world inspire your passion for food?

CHEF MM: Absolutely. My dad was a diplomat, so I grew up in Milan, Rome, Paris, and Genoa. Every city had its own flavor—literally. I learned early on that food was a cultural connector. It gave me a global palate before I even knew what that meant.

AM: How was Prince Albert your babysitter in the ’70s?

CHEF MM: Ha, yep. Our families were friends, and when we lived in Monaco, he’d occasionally keep an eye on me. He went to Amherst and didn’t want to go home for the smaller holidays, so he’d stay with us—let’s just say my parents took full advantage of that and left him with us.

AM: How would you define your cooking style?

CHEF MM: Rooted in classic French and Italian technique, but driven by what’s fresh, seasonal, and fun. I want food to feel elevated, but approachable.

AM: What inspired you to launch Landmarc in Tribeca?

CHEF MM: I wanted a place where I could cook food I loved - well-executed, unfussy, and inviting. Tribeca felt like the perfect neighborhood for that kind of restaurant, and it became a real community spot. Also, I had always been cooking at high-end restaurants, but I wanted a place where my friends could come in 2-3 times a week, not just 2-3 times a year.

AM: Is it true you built the original Landmarc yourself?

CHEF MM: Pretty much, yeah. I was there with a hammer, laying tile and wiring fixtures. We were scrappy and passionate, and that energy was baked into the bones of the place.

AM: What do you look for when opening a new concept?

CHEF MM: It starts with, 'Would I want to eat here?' I look for a compelling location, a vibe that fits the food, and a team that believes in the concept as much as I do. I also try to find a spot where the neighborhood truly needs you- if the area already has five bistros, it probably doesn't.

AM: What was the inspiration behind Marc179?

CHEF MM: I hadn’t had a restaurant in a few years and was ‘hungry’ to open something. Given my availability and the events at MM Kitchen Studio, the three-day-a-month pop-up format has been the perfect solution. It’s a neighborhood spot where guests can always expect delicious, approachable food, and the flexibility of the pop-up model allows me to offer something unique while working with my schedule.

AM: How do you plan meals at Marc179?

CHEF MM: It always starts with seasonality and sourcing. We build the menu around what’s fresh and exciting, and sometimes I bring back inspiration from my global travels, nostalgia, and fun surprises. Sometimes I bring home inspirations from some of my travels.

AM: What happens at MM Kitchen Studio?

CHEF MM: It’s my culinary playground. We host everything from private dinners and cooking demos to food product launches and content shoots. It’s where the creativity happens.

AM: Tell us about Umbrian Gold Olive Oil.

CHEF MM: It’s a project I’m really proud of. My brother Paul and I produce organic extra virgin olive oil in Umbria—straight from our family groves. It’s bold, peppery, and the only oil I use at home.

AM: What’s the value of being on TV for chefs today?

CHEF MM: It’s a great platform. You get to share your personality, educate, and inspire people who might never visit your restaurant. I love the camaraderie on shows like Chopped and Beat Bobby Flay - it’s competitive, but it’s also about having fun.

AM: Why is food policy and advocacy important to you?

CHEF MM: If you care about food, you have to care about who grows it, prepares it, and serves it. I’ve always felt a responsibility to use my platform to advocate for the industry and its workers. That’s why I’ve been involved with everything from restaurant associations to culinary diplomacy.

AM: How do you recharge personally?

CHEF MM: A walk in Central Park. I work out. I cook for friends. I spend time with my family. And I’ll never say no to a good Negroni, the ballet, the opera, or a good live performance.

AM: What are 3 workouts you do to stay in shape?

CHEF MM: Spin - great for cardio, Ellipitcal - low impact but still intense, and Long Walks in New York - it's the original urban workout.

AM: What was it like assisting Jerome Robbins at NYC Ballet?

CHEF MM: It was wild. I was young, working as a rehearsal assistant. Watching Jerome’s creative process taught me how to trust instinct and embrace precision - lessons I still use in the kitchen.

IG @chefmarcmurphy

@marc179

We've all been navigating the heatwaves that continue to ebb and flow throughout the Summer. In our shoot with Chef Marc Murphy, we focused on easy looks that incorporated heritage pieces as well as sustainable tees to keep everything light and allowing you to stylishly flow throughout various parts of the day. We had the pleasure of shooting this at MM Kitchen Studio as well as out and about in his Tribeca neighborhood.

AUTHENTICITY EDITORIAL | TEAM CREDITS

PHOTOGRAPHY Paul Farkas | FASHION STYLIST Kimmie Smith | GROOMER Ryann Carter |

IG @pvfarkas

@shes.kimmie

@ryann.carter

AUTHENTICITY EDITORIAL | STYLE CREDITS

WFH LOOK | PG 52 - 57 | TECOVAS Button Down Shirt | HIRO CLARK The Sleeveless Tee | JOHN VARVATOS Jeans | REVO Conrad |

LOUNGE LOOK | PG 58 - 61 | JOHN VARVATOS Lightweight Sweater + Jeans | REVO X LEXUS Spindle |

OUT + ABOUT LOOK | PG 64 - 76 | JOHN VARVATOS Leather Jacket + Jeans | CACIO PEPE Hemp Cotton Camisa Crew | REVO Harbor | TECOVAS Boots |

AUTHENTICITY | EDITORIAL PHOTOGRAHY CREDITS

SONY Alpha 7R IV, FE 50mm F1.2 GM Full-frame Standard Prime G Master Lens, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, + FE 70-200mm F2.8 GM OSS Full-frame Telephoto Zoom G Master Lens with Optical Steady Shot | SIRUI Dragon Series Bendable RGB Panel Light Set of 2 of B25R*2 Kit + DJ280 |

Read the JUL ISSUE #115 of Athleisure Mag and see AUTHENTICITY | Chef Marc Murphy in mag.

TASTE OF TENNIS 25 PRE-COVERAGE

Our favorite time of the year is about to make its way to NYC! The US Open is a Grand Slam that brings the best athletes to Arthur Ashe Stadium. Leading up to this event is a number of activities and one that we enjoy going to every year is the Taste of Tennis, which merges our favorite tennis stars as well as the culinary elite! We sat down to talk with Penny Lerner, CEO of AYS Sports Marketing who puts on this event to talk about what we can expect this year, what is part of the program, and more!

ATHLEISURE MAG: Taste of Tennis is always an event that we enjoy as it combines the best in culinary with the best of tennis! We have had the pleasure of chatting with you last year about this event and it's great to connect again for this year. As this event has a number of moving parts, when do you begin working on this?

PENNY LERNER: The Taste of Tennis has become a year-round program. Once the event in New York concludes, we immediately begin updating our materials and engage in renewal conversations with sponsors. With our first few events of the year in March, planning kicks in almost immediately.

We are also continuously keeping our social throughout the year to keep our supporters up to date on where we’ll be next. We have also begun licensing the Taste of Tennis, so we are constantly speaking with tournaments and exhibitions about ways they can use our brand and its assets to enhance their experience.

AM: This year, Taste of Tennis is celebrating its 25th year! What are you looking forward to the most?

PL: As a company, I think we are most excited to take a moment to really appreciate the legacy we have created. What started out as a 200 person, 3-hour event has evolved into one of most popular and respected brands in tennis.

Over a quarter century, the event has hosted so many incredibly talented individuals, from local chefs to Michelin Starred Chefs, Grand Slam Champions, hundreds of top tennis players, and A-list celebrities including John Legend, Mike Tyson, Eva Longoria and many others.

After 25 years, it is extremely rewarding to see how far we have come and all the exciting future possibilities that lie ahead!

AM: This year, the event is being held at Aqua! What do you look for when it comes to partnering with a venue to host this event?

PL: We couldn’t be more excited to host the Taste of Tennis at Aqua New York this year. From an event perspective, it has everything you can ask for. Located at 902 Broadway, Aqua is easily accessible to our sponsors, attendees, and tennis players who will be attending.

Aqua is 17,000 square feet of event space, beautifully designed space amazingly spread across 2 floors, making for a spectacular guest experience. Perhaps most importantly, the Aqua team has been amazing to work with. They have worked incredibly hard and provided personalized service every step of the way to ensure our 25th Anniversary event is our best yet.

AM: In previous years, the event from a culinary perspective has had a number of noted chefs and restaurants that have participated. Can you tell us about this component of the event? Will it include chefs/restaurants as well as dishes that showcase Aqua's menu?

PL: Aqua is preparing the majority of the cuisine and they plan to put on quite the culinary exhibition. They are planning to provide 25+ options from their menu, along with a few special offerings, for guests to enjoy.

Aqua is two unique restaurants under one roof. Aqua Kyoto features a wide array of contemporary Japanese cuisine while Aqua Roma delivers bold Italian offerings including handmade pastas, artisan pizzette, and other signature dishes that deliver a modern take on traditional recipes.

In addition to the cuisine prepared by Aqua, guest will also enjoy authentic Caribbean cuisine prepared by our sponsor, Antigua and Barbuda.

AM: In addition to great chefs, you also have the best athletes in tennis as well! Who can we expect this year?

PL: As with all our events, we expect over 25 players and legends in attendance, including World No. 3 Alexander Zverev, 2017 US Open Champion Sloane Stephens, 2023 Australian Open Champion Elena Rybakina, acclaimed coach and author Patrick Mouratoglou, and more.

AM: We always enjoy seeing chefs and tennis stars compete in making a dish. Will this still be part of the program?

PL: Something we do at all of our events is have tennis players appear at the various food stations throughout the evening. They assist the chefs with plating the food and distributing it to guests. This gives our attendees a fun opportunity to get an up-close look at the players while getting “Served”.

AM: Who will be the host this year?

PL: We are excited to have Andrew Krasny hosting this year’s event. Andrew is a fixture in the tennis industry and is extremely popular among the players, media and tennis fans alike.

AM: There are 2 ticket packages to choose from. Tell us about them!

PL: Yes, we are offering our standard package, which includes entry at 7pm, food and cocktails throughout the evening and access to all non-private sections at the event.

We are also offering the Champion Mindset package, where guests enter at 6pm and enjoy an exclusive private audience with Coach Patrick Mouratoglou. Patrick will be discussing his latest book Champion Mindset, and all guests will receive an autographed copy. This experience is limited to 50 guests. To buy tickets and for latest event update visit www.tasteoftennis.com and follow us on Instagram @tasteoftennis.

AM: Why do you think that Taste of Tennis here in NY as well as the other cities that you bring this event to is one that people look forward to year after year?

PL: Each Taste of Tennis experience has its own unique personality and vibe. From the food and entertainment to the decor and production, we do our best to make each Taste of Tennis event feel authentic to the city we are in.

With the growth of tennis and culture we’ve seen in the past year, the demand for Taste of Tennis has grown and we look forward to showing up each time

AM: What do you want attendees to know about Taste of Tennis and for those that attend, what is the takeaway that you want them to have?

PL: Come ready to party! The Taste of Tennis is the premier event where tennis fans can rub elbows with the world’s top tennis players while enjoying amazing cuisine and a great atmosphere - all set in the city ready to kick off a Grand Slam!

IG @tasteoftennis

@ayssports

PHOTOGRAPHY CREDITS | Max Molina

After speaking with Penny Lerner, we wanted to know more about Aqua Group, its location here in NY, and why they wanted to be involved in this year's Taste of Tennis.

ATHLEISURE MAG: Before we delve into Taste of Tennis, we'd love to know more about Aqua Restaurant Group as it has an impressive portfolio of restaurants in cities around the world. Tell us a bit about this group.

AQUA RESTAURANT GROUP: Aqua Restaurant Group was founded 25 years ago in Hong Kong and has grown into a globally recognized hospitality brand with award-winning restaurants across Hong Kong, London, Dubai, Miami and New York. Our ethos is rooted in delivering exceptional culinary experiences through a striking design, innovative cuisine, and immersive ambiance. Whether it's Japanese, Italian, or modern Chinese, every Aqua venue reflects the group's signature blend of elegance and creativity.

AM: In looking at Aqua New York specifically, when did it open and can you tell us about Chef David Yeo who is also the founder?

ARG: Aqua New York opened its doors late 2024, marking the group's third opening in the U.S. market. David Yeo, the visionary behind Aqua Restaurant Group, is both a trained chef and former lawyer. His approach is hands-on, detail-obsessed, and globally inspired—he often travels the world sourcing rare ingredients and refining culinary techniques. David has an innate ability to merge traditional flavors with bold, contemporary execution, which comes through in every dish across the group’s portfolio.

AM: The restaurant is divided between Aqua Roma as well as Aqua Kyoto - what was the thought between offering 2 cuisines at this restaurant?

ARG: The concept of Aqua New York was to showcase dual culinary mastery under one roof—an homage to the dynamic culinary scenes of both Kyoto and Rome. In a city like New York, where guests crave variety and world-class quality, offering both Italian and Japanese cuisine allows us to bring two distinct culinary experiences together while upholding the highest standards for each. It's not a fusion—it's two kitchens, two teams, and two art forms in perfect harmony.

AM: We have passed this location many times in Flatiron. What can you tell us about the aesthetic of Aqua as it is visually stunning while having a welcoming vibe at the same time.

ARG: Located in the heart of Flatiron, Aqua is designed to be dramatic yet inviting. The space features high ceilings, textured stone walls, sculptural lighting, and a show-stopping bar at its center. The interiors are a reflection of our culinary philosophy—bold, luxurious, and considered. But despite its grandeur, the energy remains warm, vibrant, and unpretentious—designed to make every guest feel like they belong.

AM: If we are coming in for Lunch, what should we enjoy?

ARG: Aqua Roma Set Lunch menu offers two courses for $27, with a choice of appetizers like Burrata or Calamari, and mains including Handmade Gnocchi, Rigatoni, or Pizza. Desserts such as Lemon Curd Mousse or Gelato are available for an $8 supplement.

Aqua Kyoto Bento-style menu Aqua Kyoto’s Set Lunch starts at $27 and includes a variety of Japanese options—bento boxes like Pork Belly or Wagyu Ribeye, Sushi and Sashimi selections, and Tan Tan Ramen—each served with Miso Soup, Pickles, and Okazu of the day.

AM: For dinner, what are 3 appetizers that we should consider?

ARG: SPINACH SALAD Spinach salad & toasted goma dressing, CARPACCIO GAMBERO ROSSO Mazara del Vallo red prawn carpaccio, basil, compressed apple & caviar, and SIGNATURE CRYSTAL SUSHI Scallop, caviar & kimchi jelly.

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

ARG: ASTICE DAVIDE Lobster bisque, lobster medallions, dill & lemon zest, MISO BLACK COD black cod, yuzu mayonnaise & yamagobo, and MAFALDE Slow-cooked oxtail ragú, Nero d’avola & summer black truffle.

AM: What are 3 desserts that would be perfect to end the night with?

ARG: FOREST FLOOR Tonka bean panna cotta, chocolate brownie matcha crumble & raspberry sorbet, SWEET CAVIAR Espresso ‘caviar’ pearls, Valrhona chocolate crémeux & madeleines, and CHOCOLATE & BLACK SESAME MOLTEN CAKE Green tea ice cream.

AM: We always enjoy a great cocktail. What are 3 that we should consider as we navigate the Summer weeks ahead?

ARG: RAICHI MARTINI Haku Vodka, Lychees, Coconut, TORII 400 Conejos Mezcal, Amante Aperitivo, Red Peppers, Pineapple, and MAI TAI ME UP Barbancourt Rum, Guava Orgeat Almond, Lime.

AM: Tell us about your Brunch menu as that is our favorite meal of the week and is always an experience.

ARG: Our brunch, called Brunch on Broadway, is the ultimate weekend experience—a $58 three-course celebration of bold flavors and vibrant energy. Guests can elevate their brunch with $48 free-flow cocktails and an additional $25 unlimited sushi add-on—an offering rarely seen at a restaurant of our caliber. With live DJ sets setting the tone, it’s not just brunch—it’s a moment.

AM: With NY Restaurant Week taking place during this time of the year, what can you tell us about what you will offer?

ARG: For Restaurant Week, we're offering a curated 3-course menu that allows guests to experience both Aqua Roma and Aqua Kyoto signatures. Offered everyday of the week, our lunch is priced at $30 and our dinner is priced at $60.

AM: This year, you will be hosting the Taste of Tennis, which is always an event that we enjoy attending so that we can kick off the US Open! Why did you want to participate this year?

ARG: We’ve had the honor of hosting some incredible events within our first few months of opening, including the movie premiere of Sinners, and we’re thrilled to continue that momentum with Taste of Tennis. Our team has a real love for the sport, so collaborating with an event that celebrates both tennis and culinary culture felt like a perfect fit. With the US Open approaching, we’re excited to welcome some of the biggest names on the tour and bring the energy of the game into our space.

AM: What can guests expect this year from Taste of Tennis at Aqua?

ARG: This year, we’re bringing together the best of Aqua’s dual-kitchen concept and welcoming our sister restaurant, Hutong, to join the celebration. Guests can expect a dynamic culinary experience that highlights the range and refinement of our team’s talent—from bold, signature dishes to interactive chef moments and visually striking presentations. Taste of Tennis offers the perfect platform to showcase the depth of our culinary craft in a way that’s both exciting and elevated.

AM: What are you looking forward to as we get closer to this event?

ARG: We’re most excited to welcome guests who may be discovering Aqua for the first time; there’s nothing more rewarding than seeing their reactions as they engage with our space, our team, and the food. It’s also a joy to collaborate with the Taste of Tennis and AYS teams, whose passion and precision make the lead-up to the US Open feel even more special. Bringing together lovers of sport and culinary craft in one unforgettable night, that’s what we look forward to most.

IG @aquanewyork

PHOTOGRAPHY COURTESY | Aqua

If you're looking at enjoying one of our favorite pre US Open events, you can still purchase tickets at this year's Taste of Tennis taking place at Aqua. Next month, in our AUG ISSUE #116, we will recap what we experienced from this event from the red carpet, the phenomenal dishes and cocktails that were consumed throughought the night, and of course the tennis stars that will be enjoying the festive night.

Read the JUL ISSUE #115 of Athleisure Mag and see TASTE OF TENNIS 25 PRE-COVERAGE in mag.

ATHLEISURE MAG #115 | TYSON MCGUFFIN

In this month’s issue, our front and back cover story is with 5X Grand Slam Champion and 4X National Champion in PPA and MLP’s Pickleball, Tyson McGuffin. We talk with him about how he came to the sport, his passion for it to those who play it and coach it! He also tells us more about this sport as we as the projects that he is involved in.

We also recap MLP New York Tournament that took place 4th of July Weekend. We provide sights and sounds from this 4 Day event as we were guests of Dulce Vida Tequila and we can’t wait to share the Finals with you which will take place here in NY at Central Park in the AUG ISSUE #116 which drops next month.

We always look forward to Taste of Tennis which is a kick off event ahead of the US Open where the world’s best tennis athletes play at Arthur Ashe Stadium. We sat down with Penny Lerner of AYS Sports Marketing who created this event that brings the culinary world along with tennis stars together! It’s an evening of tasting phenomenal meals, seeing athletes compete in culinary, and more! She spoke with us for the 2nd year in a row to talk about the organization, purpose of the event, and what we can expect this year! We also talked with Aqua Restaurant Group who will be participating as the hosting venue with Aqua New York. We wanted to know more about this restaurant and why they wanted to participate. Next month, we will recap this phenomenal event along with interviews from the red carpet.

We made our way down to Tribeca to MM Kitchen Studio where we created a Summer Editorial Menswear shoot with Chef Marc Murphy who has opened a number of phenomenal restaurants, is a TV personality on Food Network on such shows as Chopped, Guy’s Grocery Games, and Beat Bobby Flay. We talked about his career, his approach to his food, upcoming projects, and more.

We made our way to Greenwich Village this month to chat with Chef Dominique Ansel about the newly opened Papa D’Amour as well as to enjoy a 9TASTING of some of his key dishes of sweet and savory items! Our culinary editorial shoot allows you to see what you need to enjoy upon your next visit.

We headed to NoMad to share 2 eateries that should be on your radar when you’re in the neighborhood. For lunch or dinner, we suggest Handroll Bar Rolling and chatted with the owner, Olivia Youngmi Ham who opened this restaurant due to her passion in this industry as a restaurant designer and consultant. She talks with us about dishes we should try, the ambiance, and upcoming events taking place there. In terms of a sweet treat, we love the innovative ice cream menu that Honey Kim of Honey’s at Bear Donut offers. She talks about her background prior to coming to this eatery, her creative process, and what we should have when we come in.

Matt Steffanina is not only one of the Co-Founders of the DNCR Academy and a choreographer who has worked with a umber of phenomenal artists including Taylor Swift, Meghan Trainor, and Jason Derulo to name a few. He is also a DJ who has been dropping songs that are feel good in nature. We talk about his creative process and upcoming projects that he is involved in.

We headed to Big Sur to Treebones Resort and in this month’s The Art of the Snack, we took a seat at Wild Coast Sushi to find out about this omakase style restaurant in a yurt! We also found out about the resort as well.

This month's Athleisure List comes from Forza Pilates in Nashville where you can enjoy Reformer Pilates. We also head to Todas Santos in Mexico to Desierto Azul which is a wellness resort that we can imagine decompressing in.

This month's 9PLAYLIST comes from our cover star, Tyson McGuffin. He also shared his 63MIX ROUTIN3S on what he enjoys having, doing and being Morning, Afternoon, and Night. Matt Steffanina also shares his 63MIX ROUTIN3S with us as well.  This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Papa D’Amour’s, Chef Dominique Ansel and Selva’s Chef Giovanni Orellana who share their 9CH3FS with us and Marc179’s Chef Marc Murphy who shares his 9B-L-D. 

Of course, we have a number of roundups that you can also check out our must-haves!

Read the JUL ISSUE #115 of Athleisure Mag.

FANATICS FEST 2025

Fanatics Fest NYC was exhilarating in its second year, bringing top athletes and fans together like never before.

The festival presented a massive card and collectibles show, autograph meets, athlete and celeb photo opps, interactive experiences, panels, and shows, over three days, June 20 to 22, 2025, at the Javits Center in Midtown Manhattan.

We loved seeing the break area, as well as cards of of favorite players, 1of1s, signed logo patches, vintage HOF rookies, and so much more. Signed jerseys, sportswear, sneakers, hats, memorabilia sprawled throughout the room.

The Activations and Fanatics Fest debut “Fanatics Games,” were next level. The new skills-based sports competition this year for athletes and fans had $2 million in cash and prize for pros and fans to compete. A mix of pros and fans took the top 10, with the event won by Tom Brady. After winning the allaround, Brady went on to purchase the 3rd prize Lebron 2003-04 Topps Chrome LeBron James Rookie Gold Refractor card, that was such poetic justice making this year super special. He went on to drop knowledge on panels, throw balls to fans, coldplunge with Kevin Hart.

The highlight for us was the Panel and Special Surprise with Tom Brady, Travis Scott, & Michael Rubin, moderated by Oakley Global President, Caio Amato. Like hitting a major trifecta, it proved to be an insane microcosm of Fanatics Fest.

WHO RUNS NY PANEL: DEREK JETER, AROD & MORE DISH ON THE MAKING OF DYNASTIES

It was an honor to catch the end of the Only in New York: 27 Rings panel in the theater just before. Yankees legends, Derek Jeter, Alex Rodriguez, CC Sabathia, Jorge Posada, Andy Pettitte and special guest Spike Lee dove into what makes dynasties; the legacy of the NY Yankees; BTS stories, and more. It was hosted by CC Sabathia & AJ Andrews.

It was cool to hear about being on winning teams; having the discipline and grit to go train and go through the ups and downs; and anecdotes like Reggie Jackson strikeouts; city rivalries and more.

There were thousands of people, but the vibe in this room was family - well until someone asked a corny question and you might get sprayed by a super-soaker courtesy of Spilke Lee's call. It was pointed out that one guy who asked an awkward question was wearing two hats, so sometimes it's too easy.

LEGENDARY PANEL: BRADY, RUBIN & TRAVIS SCOTT TALK ABOUT ATHENTICITY & PARTNERSHIP COLLABS

Michael Rubin talking about The Art of Partnership & Collaboration is always a masterclass. Proud and exuberant, he navigated some follow-ups of Oakley Global President, Caio Amato's questions, which peppered the audience with nuggets on business strategy and whimsical anecdotes on style splurges and even quick destination travel just to lock it in.

Beyond bling, Rubin fondly volunteered that Travis gets a blank-slate for his creative genius to flow and that they put together a quick collab just six days before the show, from the vision, to making it, to the many layers and partners quickly getting on board by phone executing with joyful precision.

Brady acknowledged his genuine love for cards; elaborated on CardVault and nodded about the vision and working with Fanatics and Topps that it's a great way to have serious collectors, fans, kids and hobbyists of all ages involved.

Congratulations to Meta CEO Mark Zuckerburg, who recorded a short video that played celebrating the Oakley Meta HSTN Performance AI Glasses before what ensued, and Scott took the stage.

OAKLEY META HSTN EXPERIENCE AMPED THE SURPRISE TRAVIS SCOTT PERFORMANCE

[Smoke] Bang! We went from Panel to Performance! His DJ walked on. The crowd rushed the stage. It was on!

I slid on the Limited Edition Oakley Meta HSTNs Performance AI Glasses that I had been fitted for before the panel/show (thanks Meta). The HSTN (pronounced "HOW-stuhn") fit well and I felt that they were stylish and sporty, great for adventures, around town, and upscale special events to capture moments you may come by surprise hands-free.

I felt more front row with a refreshing phone-free flow, who wants to be chained down behind a chunky mobile device. Instead, hands-free means instantly transported and I was right up in concert-mode and enabled to take in Travis' energy and capture it in a more intimate way.

Livvy Dunne was a couple seats down, taking in the panel and show. We noticed she did some cool haggling buying a Paul Skenes card in some of the fest recap.

Seeing the content later, the video was supersharp (3K UHD), and boasted superb audio quality where you can enjoy those memories. The super stabilization scored with well-grounded video, in spite and revelry of the loyal bouncing crowd and being mosh-pit adjacent. It was easy to use in a noisy, crowded environment with short and longer press button on the frame (otherwise, you can use voice command).

Amazing to later see how the show looked from Travis' POV! As he laced across the stage we see overjoyed fans raging and soaking in some of our favorite hits. His pop by beyond the smoke was fierce as always. It's been ages since I'd seen him by Z's Pent.

It was great to be guests of Oakley Meta! You can see more first hand from Paul Farkas about this epic concert from his POV by checking out the videos on Athleisure's YouTube Channel or go directly here, here, and here.

IG @oakleymeta

@meta

@fanatics

@fanaticsfest

ON THE GROUND COVERAGE | Paul Farkas

PHOTOGRAPHY CREDITS | PG 38 - 42 Getty Images Assignment | PG 45 - 49 Matt Monath MetaXOakley | PG 50 Oakley Meta HSTN | PG 52 - 65 Paul Farkas |

Read the JUN ISSUE #114 of Athleisure Mag and see FANATICS FEST 2025 in mag.

GOVBALL 2025

Earlier this month, we made our way to Flushing Meadows Corona Park, the home 3-Day home of of Governors Ball, a music festival that brings various genres of music together to Queens to kick off the Summer as well as a number of culinary vendors that are some of the favorite eats to enjoy across the boroughs. In addition, there are activations with beauty, alcohol and tech brands that people can enjoy!

We made our way to the festival grounds as we were fortunate that the 3 acts that we came to see would be taking place on one day. Our first stop was heading over to Gotham Burger Social Gotham Burger Social Club which is located on the LES as well as Greenpoint, BK. They're known for their collaborative hamburgers that they do! As we love a great burger and fries, we have no idea how we have never had the chance to check them out. We can report that their Gotham Smash burgers were juicy and their fries hit the spot - we can't wait to check them out soon as we're already planning another Gotham Smash Double, Frickles, Loaded Tots, and Limone Spritz.

In addition to staying properly hydrated thanks to having stations populated throughout the grounds, a great meal ensures that your energy will remain high at whatever festival you may be attending. Our press passes gave us access to the VIP viewing areas to catch the acts as the sets we watched were on the Kiehl's Stage and the Governors Ball stage. It allowed us to go back and forth between the stages and even had food and beverage vendors so that we could stay there while we waited for the next act!

We have enjoyed seeing Tyla for the past few months between hearing her music, videos, and her appearances on Awards Shows and red carpets. So we were excited to see her on stage and she didn't disappoint. In addition to enjoying her music, she had great dancers and choreography, and she kept the crowd going without a dull moment in between each song. We can't wait to see future performances as she puts on a great show!

While Tyla brought the sultry vibes on a warm Summer day with her amapiano X pop X R&B X Afro Beats, T-Pain brought all of the classics throughout his 45mins set! Seeing the crowd singing along to each song across generations and the energy that he gave made you see how much his songs have impacted us!

As the golden hour took place, we were really excited to see Benson Boone. Of course we knew that we had songs that were on our playlist and that he has a penchant for flipping. From the time he hit the stage he set the vibe as he went through a number of songs as well as performed those that are on his latest album that he dropped. Of course he showed us how many ways and things he could flip on and even had heartfelt moments that let us get to know more about him.

Although there are a number of festivals to enjoy around the globe, we really love the kinds of acts that come to this show. As we also had time sitting in the press lounge, whatever acts we didn't catch on their respective stages, we saw them there and it was great to see them before and after their sets. In addition, watching the crowds in general and seeing how they were taking in the activations, sets, and just enjoying the grounds - it was a great weekend to disconnect from our typical days and to link in with the love of music and discovery.

IG @govballnyc

@tyla

@tpain

@bensonboone

PHOTOGRAPHY CREDITS | PG 68 Charles Reagan | PG 71 Tylaby Deanie Chen | PG 72 - 73 Taylor Regulski | PG 74 Roger Ho | PG 75 Dusana Risovic

Read the JUN ISSUE #114 of Athleisure Mag and see GovBall 2025 in mag.

ATHLEISURE MAG #114 | DARUDE

In this month’s issue, our front and back cover story is with EDM DJ/Producer Darude who is known for the iconic Sandstorm which debuted 25 years ago! We caught up with him as he is in the midst of his STORM 25 tour which celebrates this song that has had over half a Billion Spotify streams and has been remixed by an array of notable DJs! We talk with him about his passion for music, his creative process, and upcoming projects!

We made our way to Fanatics Fan Fest as a guest of OakleyMeta which debuted their new HSTN with Travis Scott and Tom Brady! You can check out what we saw through our lenses as well as other amazing moments at this sport focused festival which includes Derek Jeter, Alex Rodriguez and more.

The Summer Festival season is always an exciting time and here in NYC, Governors Ball kicks it off for us. This 3-Day festival takes place in Flushing Meadows Corona Park which allows you to immerse yourself in an array of musical genres. We’re recapping our favorite acts that we caught including Tyla, T-Pain, and Benson Boone!

Summer also means that Miami Swim Week kicks off the season. We make our way down to catch some of the best swimwear shows during this year’s Paraiso Miami Swim Week. We share some of our favorite looks from this year’s show!

BCB Brooklyn took place at Industry City and we met a number of spirit and hospitality brands on the trade show floor as well as opening and closing parties to find out more about these brands whether we have known them for years or it’s the first time we became aware of them. We take you through some of the highlights from the show and interview Jackie Williams, EVP of Shows for this industry only tradeshow.

We headed to D.C. to Shilling Canning Co for this month's The Art of the Snack, to find out about Chef Reid Shilling to find out about the heritage of his brand, his restaurant, and how he has partnered with farms and other purveyors to facilitate his menus.

This month's Athleisure List comes from Olada Yoga which opened this month to showcase yoga and pilates in their studio as well as to nourish their community. We also head back here to NYC to introduce you to Wonderland Bar which is the perfect place to enjoy delicious savory bites and imaginative cocktails in this fun lounge in the East Village. 

This month's 9PLAYLIST comes from EDM DJ’s Oliver Heldens as well as our cover star, Darude. Our 63MIX ROUTIN3S comes from NBC’s Access Hollywood host, Kit Hoover who shares what she enjoys having, doing and being Morning, Afternoon, and Night. This month we also have a 9CH3F ROUTIN3S from Chef Toraik Chua. Our THE 9LIST 9M3NU comes from Shilling Canning Co’s, Chef Reid Shilling and McNellie’s Group Chef Ben Alexander who share their 9CH3FS with us and A.Kitchen + Bar DC’s Chef Eli Collins who shares his 9B-L-D. 

Of course, we have a number of roundups that you can also check out of our must-haves!

Read the JUN ISSUE #114 of Athleisure Mag.

THE ART OF THE SNACK | A.KITCHEN + BAR D.C.

We're always looking for great places to grab a bite. When we find places that allow us to pop in for Breakfast, Lunch, and Dinner, we know this is one that will be top of mind as we navigate our day. In this month's The Art of the Snack, we head to DC and talk with the team of a.kitchen+bar DC to find out more about what we should enjoy when we're in the neighborhood. We talk with the Founder/Co-Owner of High Street Hospitality Group - Ellen Yin, Chef Eli Collins, and Bar Director Harry Jamison.

ATHLEISURE MAG: Before we talk about A.Kitchen and Bar DC, tell us about High Street Hospitality Group.

ELLEN YIN: High Street Hospitality Group is a celebrated Philadelphia-based restaurant group founded by James Beard Award winner Ellen Yin. The group includes acclaimed restaurants like Fork, High Street, High Street Bakery, a.kitchen+bar, and a.kitchen+bar D.C. — all known for seasonal, locally sourced cuisine. Ellen has been recognized nationally for her contributions to the culinary world, including receiving the 2023 James Beard "Outstanding Restaurateur" award. The group emphasizes sustainability, inclusivity, and regional ingredients while actively supporting local farmers and community initiatives.

AM: Can you tell me more about yourself as well as your culinary journey in terms of where you trained, kitchens you worked in etc.

CHEF ELI COLLINS: I've been part of the High Street Hospitality Group since 2017. After studying art abroad, I spent time traveling and working up and down the East Coast, eventually landing in New York City. There, I had the incredible opportunity to work for Chef Daniel Boulud at his Michelin-starred restaurant, Daniel, and later served as Executive Chef at DBGB Kitchen, his more casual brasserie.

At a.kitchen, I’ve focused on crafting a menu driven by seasonality and a deep love for prime ingredients - something that earned us Three Bells from Philadelphia Inquirer critic Craig LaBan, who highlighted our “compelling French flair.” a.kitchen Philadelphia has been honored as one of Wine Enthusiast’s Top 100 Wine Restaurants in America, received Wine Spectator’s Award of Excellence in 2020 and 2022, and was named a James Beard Foundation semifinalist for Outstanding Wine Program in 2022. I was also humbled to be named Philadelphia Magazine’s Best of Philly 2022 Chef.

AM: As you are based in Philadelphia, why did you want to open this restaurant in DC?

EY: For the past 10 years one of our most proud restaurants is a.kitchen + bar which has been recognized for its amazing wine and beverage programs as well as seasonal cooking by Chef Eli Collins. A.kitchen + bar is a neighborhood restaurant that happens to be in AKA Rittenhouse Square, a luxury hotel property by AKA Hotels, our hotel partner. When they mentioned their expansion to a new property in Washington DC and we had the opportunity to spend time in the West End, we fell in love with the property that has a storied past. Part of what attracted us was the conversion of a gorgeous terrace that would add beautiful light to the space; but the major reason was because the hospitality community in DC is so cohesive, collaborative and is quickly establishing itself as one of the most exciting dining destinations in the country.

AM: You have been open since last Fall. What can guests expect in terms of the ambiance of this restaurant?

EY: The restaurant which was designed by Gensler’s DC office right on K Street, is full of natural light from New Hampshire Street, and from the bar area, a view of our gorgeous terrace. A modern sophisticated, but casual atmosphere allows for diners to feel comfortable whether they are grabbing a quick bite or having a more luxurious meal. Modern art adorns the walls and plants are present giving the space a natural feel.

The ambiance at a.kitchen+bar D.C. blends urban sophistication with understated warmth. It takes inspiration from its Philadelphia counterpart, the space welcomes guests with sunlit interiors and a thoughtfully layered aesthetic. Light ash banquettes and polished concrete floors lend a sense of modern calm, while blackened wood furnishings, dark marble counters, and bronze metal accents add depth and contrast. Abstract photographic prints punctuate the walls, adding an artistic edge to the 60-seat dining room and adjacent 40-seat bar and lounge.

AM: What kind of cuisine is offered here?

EY: We offer American small plates— Breakfast, Lunch and Dinner!

AM: For those coming in for Breakfast, what are 3 dishes you suggest that we should have in mind?

CHEF EC: Cornmeal Pancakes, French Omelet, and Steelhead Trout Lox.

AM: For Lunch, what are 3 dishes that we should enjoy when coming in with friends and family?

CHEF EC: Chickpea Panisse, Bluefin Tuna, and Potato Gnocchi.

AM: Of course for Dinner, are there items that we should have in mind that we can enjoy?

CHEF EC: Crispy Oyster Mushrooms, Rockfish + Clams, and Roasted Cauliflower.

AM: Brunch is our favorite meal of the week. What are 3 dishes that we should think about for this portion of the menu?

CHEF EC: Badger Flame Beets, Biscuits + Gravy, and Croque Monsieur.

AM: We love Golden Hour - what are 3 bites that we should order and what would the wine/cocktail pairing be for this?

CHEF EC: Deviled Eggs — MELON DE BOURGOGNE, LA BREGEONNETTE, MUSCADET SEVRE-ET-MAINE, LOIRE VALLEY 2022; Smoked Chicken Wings — Naked & Notorious; and Cheeseburger — CABERNET FRANC, CHAT. DU HUREAU, SAUMUR-CHAMPIGNY, LOIRE VALLEY 2022.

AM: In terms of cocktails in general, what are 3 for the Summer that we should have in mind?

HARRY JAMISON: A spritz of any kind (Aperol + Hugo come to mind), Tiki drinks (Junglebird or Mai Tai!), and Margaritas on the rocks.

AM: The Summer is about celebrating, whether they are large holidays or those that are personal to us. Are there any events taking place that we should know about to put on our calendar?

EY: This summer, we're hosting our a.BBQ series, where we're partnering with well-loved chefs around the city for a night of grilling on our terrace to benefit Southern Smoke Foundation, a non-profit that supports F&B workers in crisis by providing emergency relief funding and access to mental health services. Save the date for our first one, June 26 with Chef Chris Morgan from Joon!

IG @a.kitchenandbardc

PHOTO CREDITS | A.Kitchen and Bar DC

Read the MAY ISSUE #113 of Athleisure Mag and see THE ART OF THE SNACK | a.kitchen + bar D.C. in mag.

ATHLEISURE LIST | PARK HYATT MARRAKECH

There are all kinds of vacations that we can take and Park Hyatt Marrakech in Morocco which is 3 hours outside from Paris is definitely on our list as it sits on the Al Maaden Estate. This is an exotic getaway which is sunny year around. Coming here means having serenity and authentic experiences that are truly immersive.

WIth outdoor swimming pools, a 2,200 m² spa with hammam, sauna and signature treatments, an 18-hole golf course by Kyle Phillips, not to mention a generous and inspired gastronomic offerings.

Created by Executive Chef Issam Rhachi, guests can enjoy the Pavillon Terrace & Pool, an elegant Mediterranean table with sunny accents, which offers creative and daring cuisine, with a Nikkei twist. You can enjoy dishes by the pergolas, outdoor swimming pools, with the Atlas Mountains as a backdrop.

On the other hand, TFAYA - Arabesque Brasserie pays tribute to the richness of Morocco's culinary heritage. In a bright and refined décor, each dish celebrates the treasures of the local terroir between the intersection of tradition and modernity.

On Friday and Saturday nights, TFAYA is known for its Arabesque Evenings which is a festive and sensory event. Guests can enjoy a generous Moroccan buffet, live show cooking and a live band with Moroccan and Andalusian influences.

These offerings truly allow for a luxurious experience every time you are enjoying a meal! When you are looking for activities to partake in, you can hit the links on the Al Maaden Golf Course.

When we stay at a resort, the rooms are always an essential component of our stay. A numbr of their rooms have outdoor furnished terraces so you can take in the amazing views surrounding this property. It's worth noting that their Duplex Suite in addition to having views of the mountains with a terrace - there is also a private pool for this unit as well as an en-suite hammam. Staying in this portion of the resort is truly a luxurious and serene experience that you will remember for a long time.

Atlhough staying in that unit has a number of spa amenities there, you can still step into the Le Spa Park Hyatt Marrakech which is focused on well-being and rejuvenation. It is designed with minimalist aesthetics and embraces Morocco’s rich culture of hammam rituals, holistic therapies and legendary hospitality.

PARK HYATT MARRAKECH

Al Maaden

Marrakech, Morocco

400000

hyatt.com

IG @parkhyatt_marrakech

PHOTO CREDIT | Park Hyatt Marrakech

Read the MAY ISSUE #113 of Athleisure Mag and see ATHLEISURE LIST | Park Hyatt Marrakech in mag.

ATHLEISURE MAG #113 | CHEF ESTHER CHOI

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.

IT'S ABOUT THE GAME | DILLON GABRIEL

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.

IG @dillongabriel

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.

MGM+ GODFATHER OF HARLEM | RETURN TO HARLEM

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.

ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO

In this month’s issue, our front and back cover story is with Restaurateur Master Chef Masaharu Morimoto who we first saw via Iron Chef Japan and then continued to Iron Chef America. Whether he is judging, participating in culinary competitions, opening more restaurants, or more - he is always focused on the power of food and how he can continue to entice us with flavors! On May 10th, he will be the Grand Marshal of the Japan Parade on Japan Day in Central Park West. We caught up with him to find out how he got into the industry, his passion for cooking, upcoming projects, and more!

Last month we had an incredible series of conversations with Co-Creator/Executive Producer, and writer Chris Brancato as well as cast members from MGM+’s Godfather of Harlem. We caught up with 2 additional cast members of this series, Elvis Nolasco and Erik LaRay Harvey.

We had the pleasure of chatting with Chef Esther Choi about her passion for Korean cuisine, her restaurants, and her upcoming season of Food Network’s 24 in 24: Last Chef Standing where she serves as co-host for this competition series. She also shared why she partnered with LISTERINE for a fun immersive culinary experience that we enjoyed as well.

This month, the NFL Draft took place and many people that we have enjoyed watching throughout their college career found out where they will be playing this season. We had the pleasure of connecting with QB Dillon Gabriel who played for the University of Oregon days before the draft to talk about his love for the game, how he trains, his partnership with Echelon Fitness, what the NFL Combine is, and what he is looking forward to in terms of the draft. We look forward to seeing him on the Cleveland Browns!

We caught up with noted designer Lele Sadoughi who collaborated with CHLOE Wines on a stunning bottle that we can enjoy. We talk about her line, creative process, and upcoming projects.

For over a decade, we have enjoyed seeing Titus Welliver playing Harry Bosch in Prime Video’s BOSCH and BOSCH: LEGACY! With BOSCH: LEGACY streaming its final season, we sat down with Titus to talk about how he came to this series, what it’s like to play this character, how he prepares, and the takeaways he learned from being in this series. We look forward to the spin-offs from this franchise.

We’ve been fans of Bachelor Nation from the first season and when we were first introduced to JoJo Fletcher in The Bachelor we knew that she was someone who we would continue to see - especially when she became The Bachelorette. Since then, she continues to share her entrepreneurial world with us. We talk with her about what it means to be part of Bachelor Nation, being an entrepreneur, and her latest project - Saint Spritz!

We’ve been a fan of WTA #2 doubles tennis star Taylor Townsend for years! When we caught up with her, we wanted to know more about what she loves about the game, how she trains, what it’s like playing singles vs. doubles and the legacy that she wants to leave!

We head to Singapore for this month's The Art of the Snack which takes us to 3 Michelin Star Zen. We chat with Chef TC and Chef Martin Ofner to find out about their culinary backgrounds, the ambiance of their restaurant, and what we can expect when we come in to dine there.

This month's Athleisure List comes from member’s only The Ra Ra Room located in Phoenix, Arizona - it’s definitely a culinary experience that you will want to know more about! We also talk about one of our favorite places to pop into after a day of running around - Tacombi. With multiple locations including a number here in NYC, it’s always an easy vibe.

This month we have our 9CH3F ROUTIN3S from our cover star, Chef Morimoto who talks about what he does Morning, Afternoon, and Night. This month's 9PLAYLIST MULTI comes Pro Surfer Brianna Cope who shares what she enjoys listening to, streaming, and reading. Our 63MIX ROUTIN3S comes from Dillon Gabriel and from Team USA Olympic Volleyballer Kelly Cheng they share what they enjoy having, doing, and being Morning, Afternoon, and Night. This month’s THE 9LIST STORI3S comes from JoJo Fletcher as well as Taylor Townsend. This month's THE 9LIST 9M3NU comes from Chef Johnny Chan Boon of The Ra Ra Room in Phoenix Arizona, Restaurateur and TV Personality Chef Esther Choi of Mokbar and GAHM, and Restaurateur, TV Personality, Author, Master Chef Morimoto - who shares with us what they enjoy about the Spring, ingredients that they enjoy cooking with, and what dishes we should try when we are at their restaurants.

Of course, we have a number of roundups that you can also check out from our must-haves to yours!

Read the APR ISSUE #112 of Athleisure Mag.

SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS

Last month we went to Ludlow House to screen Allbirds' series Cards on the Table hosted by and created in collaboration with Stanley Tucci (The Devil Wears Prada, The Hunger Games franchise, Conclave) as well as to enjoy a lovely dinner and to keep the conversation going. This series includes conversations with fashion designer Tan France, F1 racer Carlos Sainz, Henry Golding (Crazy Rich Asians, The Gentlemen, A Simple Favor), Molly Ringwald (The Breakfast Club, Pretty in Pink, The Bear), Sophie Turner (Game of Thrones, Dark Phoenix, The Staircase), and physicists Brian Cox to name a few. The series was developed by Allbirds in partnership with OBB Pictures and SALT Productions.

We enjoyed the vibe of the series, the dinner and the conversation and wanted to find out more about this lifestyle shoe brand by chatting with the companies' CMO, Kelly Olmstead. We talk about shoes, why it started, the thought behind this series which you can watch on Rolling Stones' YouTube channel, and why they wanted to present the brand in this way.

ATHLEISURE MAG: Can you tell us about your background and what drew you to joining Allbirds?

KELLY OLMSTEAD: Having been in the industry for years, I remember Allbirds first showed up on my radar—and as part of a big industry leader like Adidas, wondering if this small company from San Francisco could really shake up the footwear industry like they claimed. Could they actually do things better, in a better way? When I eventually joined Allbirds, that same scrappy, counterculture spirit was still alive and well—and that’s what pulled me in. It was a chance to rethink the way things had always been done. Back then, I saw the potential for this brand to change the footwear industry for the better. And today, I still do.

AM: Tell us about Allbirds, the first product that they launched and their ethos.

KO: Allbirds was founded in 2015, and since day one, we’ve been deeply committed day one, we've been deeply committed

to drawing inspiration from nature to make better since day one, we’ve been deeply commit make better things in a better way. That philosophy inspired our first product, the Wool Runner, the style that put the business on the map and is still known today for its incredible comfort and simple aesthetic. Today, that same philosophy still rings true. We design our products to be materially different by turning away from convention toward nature’s inspiration.

AM: As a CMO at Allbirds, what is your day-to-day like with the brand?

KO: Our business is focused on three main priorities: making great product, delivering great customer experiences, and telling great stories. In my role, I’m especially focused on that last piece of the equation–and that’s where our brand platform Allbirds by Nature came into play. We introduced Allbirds by Nature last year, which has opened up an enormous opportunity to engage with people on a wide range of topics that are important to us. It’s been an awesome few months really exploring the different dimensions that platform allows with my team, celebrating how we take inspiration from Mother Nature and human nature to make better things in a better way.

AM: What does Allbirds by Nature mean?

KO: Since day one, we’ve been deeply inspired by nature: Mother Nature, the ultimate innovator; and equally, human nature–our consumer’s needs and commonalities. Allbirds by Nature reflects that. Everything originates by observing the world around us, which influences everything from the materials we use in our products, to the stories we tell in our marketing.

AM: Can you talk a bit about the design aesthetic of the shoes and what are 3 products from the men's line and 3 from the women's line that are a must-have as we build our collection?

KO: I’d say Allbirds is widely known for our marriage of natural materials and textiles with sleek, simple, modern design. But we’re widely loved for how comfortable our products are. Aesthetic can be more subjective, whereas comfort is universal, and that’s why comfort is paramount to our product design and development process. There really is a shoe for every foot, but to list just a few of our fan-favorite styles: the Tree Runner Go, Wool Runner Go, and Tree Dasher 2s are consistent best-sellers in both men’s and women’s.

We’ve got an incredible design team led by Adrian Nyman, our Chief Design Officer, and Jason Israel, our VP of Design. They've got a team stacked with incredible talent, including industry experts in materials and color. Later this year, we’re delivering an even more robust product line with fresh silhouettes and material executions, which we’re really excited about.

AM: We had the pleasure of attending your recent event in NYC for the Stanley Tucci X Allbirds Cards on the Table Event at Ludlow House. Can you tell us about the campaign, why Stanley Tucci was a great fit as well as including Dr. Orna Guralnik, and why Allbirds wanted to create this?

KO: At the core, the impetus for Cards On The Table was a desire to make meaningful content that brought to life our brand values and beliefs. One of our core values is to Live Curiously, and it’s that quality that we kept coming back to. The concept of a dream dinner party gained traction quickly, because there’s something about gathering around a table that feels ripe for curiosity, conversation, and authentic connection. In each of the four episodes from the series, we’re bringing together people who inspire us and embody our ethos in different and powerful ways–either with an inquisitive spirit, unconventional approaches to their work, or unique stories of success from those who challenge the status quo.

Stanley was the one and only person weconsidered as our host. Not only is he respected and beloved for his influence in entertainment, fashion, and food, but he embodies curiosity, taste, consideration, individuality, and authenticity. He’s the ultimate articulation of who we imagine the Allbirds consumer to be, and really, the ultimate host. Who wouldn’t want to be at Stanley’s table?

Dr. Orna Guralnik’s expertise was critical to adding weight to the series concept, driving compelling conversations and meaningful connections. I can’t overstate just how important her influence was in crafting the discussion cards, which drive the discussion in each episode. With those prompts in hand, we were able to cook up really exciting, entertaining, and unexpected conversations that uncovered common threads between our guests and encouraged authentic connection.

We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. People want to see content that’s entertaining, inspiring, and adds value to their daily lives. We’re eager to see how people respond to this series, because it’s a reflection of what we believe and value, and we’re hopeful it will resonate with people far and wide.

AM: Will you continue to do this series?

KO: We’re hopeful that this series concept will be compelling and resonant for a wide audience, and we’re excited to see how viewers respond as the remaining episodes drop throughout the month. The natural world and human nature are really a limitless source of inspiration, and we’ve just scratched the surface of where this exploration could lead.

AM: What did you learn the most from doing this series?

KO: We’re always exploring new ways to connect with our audience. We know people increasingly seek out brands that share their values and offer more than just a product–people don’t want to be sold to constantly. The initial response to the series has affirmed that, and it’s been so encouraging and fulfilling to see people connect with the series, the talent, and even with one another in the comments. People are asking for more, and that’s the best result as a storyteller and marketer.

But even more broadly speaking, on a human level, this series reminded me of the joy that comes from human connection. Our hope is that Cards On The Table not only paints a picture of our brand’s beliefs and personality, but inspires people to approach life with renewed curiosity and desire for connection. We want everyone to be reminded of the power of community, and to feel encouraged to connect through the shared qualities that make us human.

AM: Are there any new launches coming out that we should keep an eye out for?

KO: Absolutely–nothing I can tease out quite yet, but we have some pretty fantastic products coming this year that we’re unbelievably excited to bring out into the world.

IG @allbirds

PHOTOS COURTESY | Matt Holyoak

Read the MAR ISSUE #111 of Athleisure Mag and see SPRINGING AHEAD | Kelly Olmstead CMO Allbirds in mag.

THE SPICE OF LIFE | CHEF MANEET CHAUHAN

When it comes to seeing our favorite chefs in an array of culinary shows, we always enjoy seeing Chef Maneet Chauhan as she is passionate about her food, always dresses the part, and has an array of restaurants on our list when we head to Nashville!

We took the time to sit down with Chef Maneet to find out about her culinary background, the first dish she created, her Morph Hospitality Group, how she approaches adding more restaurants to her portfolio, being a TV personality, her work on Food Network and more!

ATHLEISURE MAG: What was the dish that made you realize that you loved food?

CHEF MANEET CHAUHAN: It’s called aloo paratha. It is a potato-stuffed flat bread, cooked in ghee until it's crispy and served with homemade butter. My mom made it for me when I was young, and it was love at first bite.

AM: What was the first dish that you remember cooking?

CHEF MC: Matar paneer. It's Indian cottage cheese cubes in a spiced curry with green peas. I was in 7th grade and cooked dinner for my parents.

AM: When did you realize that you wanted to be a chef?

CHEF MC: I was in 9th grade and my older sister was completing her undergrad. I used to meet her on campus and bring food with me. I then figured out I was the most popular kid on campus. That's when I realized this is what I want to do for the rest of my life.

AM: Tell us about your culinary journey in terms of where you trained and kitchens you worked in prior to opening your Nashville restaurant.

CHEF MC: I did my undergrad in India at Welcomgroup Graduate School of Hotel Administration (WGSHA) and then came to America to study at The Culinary Institute of America. I worked at restaurants in Philadelphia, Cherry Hill, Chicago and New York before opening my own business.

AM: How would you define your style of cooking?

CHEF MC: I consider my style of cooking to be global with a foundation of Indian flavors and techniques.

AM: What led to you opening Chauhan Ale and Masala House and why did you want to open this in Nashville?

CHEF MC: Nashville has such an incredible audience and such a diverse flavor palette that I really wanted to do something that had not been done before here. Chauhan Ale and Masala House is my love letter to Indian cuisine and Nashville - it's Indian food served with a southern flair.

AM: Tell us about what we can expect from this restaurant in terms of the cuisine and ambiance?

CHEF MC: It's a really fun restaurant and encompasses both traditional and modern India, with a very healthy dose of the South. That's in terms of both the decor and the food. There is a lot of fun and whimsy in the menu and in the space.

AM: Since opening Chauhan Ale you have the Morph Hospitality Group- can you tell us about each of the eateries?

CHEF MC: There is Chauhan Ale and Masala House, which is modern Indian mixed with a southern flair, The Mockingbird which is Americano with a retro vibe to it and then eet is fast casual in Disney Springs.

AM: Tell us more about eet by Maneet Chauhan is at Disney Springs in Orlando, Florida.

CHEF MC: eet shows the best flavors of Indian in a very approachable manner, so think chicken tikka masala pizza.

AM: How do you go about deciding what restaurant to open where?

CHEF MC: I think it’s a combination. First is learning what we'll need for a space, second is figuring out if we have the right talent and third is determining what we are passionate about. If we are passionate about a particular concept or a particular idea, then that’s what we stick to.

AM: In addition to being a restaurateur, you are a best selling cookbook author with your first book Flavors of My World: A Culinary Tour Through 25 Countries, followed by The Journey, and more recently in 2020 Chaat - why has it been important for you to share your culinary point of view in this medium?

CHEF MC: I think being a chef is a lot like storytelling. You tell a story on a plate of food, and it’s the same story that I want to tell people through words and written medium. It's just a visual treat, for example the photos for Chaat we took in India. I like creating that excitement for people.

AM: What is the creation process for you with your cookbooks and are there plans for releasing another?

CHEF MC: There’s always plans for more! With cookbooks it truly is a group effort. I work with an editor and a co-author and they help give the book direction, because I have a lot of ideas!

AM: For years, we have enjoyed seeing you on Food Network whether you are a guest judge, competing, or hosting your shows! What led to you adding TV Judge/Host to your portfolio?

CHEF MC: It wasn’t something that I set out to do, but I got the opportunity then realized how much I enjoyed it. That's why I do it. I love to connect with people through the medium of television.

AM: When you're judging, what's your approach or formula when you are considering a dish or is there a competitor that sticks out to you?

CHEF MC: I think for me it has to be a combination of everything – the competitor has to show the right technique, develop flavor and show who they are and their culinary point of view on the plate. Those are the things I look for when I’m judging.

AM: You're the only 2X winner of Guy Fieri's Tournament of Champions, what does that mean to you?

CHEF MC: It means that lightning can strike the same place twice! I’m very proud of it. It seems like a validation for my entire life of working hard and putting my heart and soul into what I do. It was a very surreal moment and I’m very grateful that it's proven I've chosen the right career!

AM: When you were competing in this show, was there a chef that you looked forward to going up against?

CHEF MC: I have realized the toughest person I can go up against is me myself.

AM: Everytime that we see you on air, we always enjoy seeing your accessories as well as your ensemble as a whole, clearly you have an interest in fashion - will we ever see you create a line or collaborate with someone?

CHEF MC: If I get the opportunity, why not!

AM: You have had a number of accolades from being a James Beard Award winner, breaking glass ceilings throughout your career, and being about presenting your point of view through cooking, what does it mean to you?

CHEF MC: Each and every time that I get an accolade it builds my confidence in who I am as a person, and it also pushes me to do much better. It's validation I was meant to do this.

AM: How do you balance having a successful career while also having a family and being a mother?

CHEF MC: Balance is a myth. You just make the best of whatever you are doing.

AM: Are there any projects that we should keep an eye out for that you would like to share?

CHEF MC: Just keep an eye out!

AM: We like asking our favorite chefs about their 9CH3FS ROUTIN3S that highlights 3 key things that you must have, do, and enjoy for your Mornings, Afternoons, and Night as a chef.

CHEF MC: That’s a tough question because every day is a very different day for me. My morning ritual after I get up is I have my chai, and then I take a few minutes just to figure out what my day will be like and how I want to conquer it. What I love about my life is no two days are the same. If I’m filming it’s a different day than if I'm home.

IG @maneetchauhan

PHOTOGRAPHY COURTESY | PG 80 Jessica Sloane | PG 82 + 85 Amelia J Moore Photography | PG 86 Maneet Chauhan |

Read the MAR ISSUE #112 of Athleisure Mag and see THE SPICE OF LIFE | Chef Maneet Chauhan in mag.

ATHLEISURE MAG #111 | RASHEE RICE

In this month’s issue, our front and back cover story is with NFL Super Bowl Champion of the Kansas City Chiefs, Rashee Rice. We talk about his passion for the game, his journey, staying in shape, the upcoming season, and how he gives back philanthropically!

We sat down with Creator, Executive Producer, and writer Chris Brancato for Godfather of Harlem which is back for S4 on MGM+. We also interviewed cast members Rome Flynn, Lucy Fry, and Michael Raymond James as we talk about this historically inspired series, why they are part of this program and what we can expect this season. 

We sat down with pro surfer Brianna Cope who talks with us about her love for the beach, surfing, being in Surfer Girls on Prime Video, and her love for cooking on the beach! We chatted with her about her ambassadorship with Gozney and why this is something that we can enjoy when it comes to making pizzas wherever we roam.

We enjoyed an amazing dinner a few weeks back at Ludlow House to celebrate the launch of Cards on the Table, a digital series hosted by Stanley Tucci in partnership with Allbirds. After having such a great time at the event we wanted to know more about Allbirds as a brand, footwear aesthetic, how this series came about, and what we can look forward to.

We have been fans of Chef Maneet Chauhan for a number of years from her restaurants to her hosting and judging shows on Food Network. We sat down with her to find out how she got into the industry, why she loves cooking, finding out about her restaurant group, and upcoming projects.

Our kick off to Spring wouldn't be complete without our recap of this past Awards Season via 9R3DCARP3T which shares exclusive quotes with those who walked the red carpet as well as their teams.

This month's The Art of the Snack takes us to Singapore where we dine at Burnt Ends. We talk with Chef David Pynt on his culinary journey as well as what led him to launching this restaurant and what we can expect when we come in to dine.

This month's Athleisure List comes from Lolita in Midtown NY which have a phenomenal menu for your next meal as well as cocktails! In addition, we also head to Italy to enjoy ARIA Retreat + Spa.

This month we have our 9PLAYLIST from NFL Super Bowl Champion and Athleisure Mag cover, Rashee Rice of the Kansas City Chiefs. We have an additional 9PLAYLIST with EDM DJ/Producer,  KAAZE. This month's 9PLAYLIST MULTI comes US Open 2017 Grand Slam winner, Sloane Stepens who shares what she enjoys listening to, streaming, and reading. Our 63MIX ROUTIN3S comes from Rashee Rice and from pro surfer, Brianna Cope. This month's THE 9LIST 9CH3FS comes from Chef Hailey Nissimov of Figaro Cafe, Owner Will Patton and Creative Dir Devin of Press Club Cocktail Bar and our THE 9LIST 9B-L-D comes from BRAVO Top Chef S22 that is currently airing - Chef Lana Lagomarsini as she shares what dishes we can enjoy for Breakfast, Lunch, and Dinner.

DIGGING INTO THE DYNASTY | HBO'S CELTICS CITY DIRECTOR LAUREN STOWELL + PRODUCER GABE HONIG

We love a good documentary and docuseries and when it covers something iconic in sports, you don't have to tell us twice! HBO's CELTICS CITY takes us through one of the most storied franchises in the league that is truly a dynasty and most recently won their 18th Championship last year. In this 9 episode docuseries premiering on March 3rd, we learn about the history of the Boston Celtics from its start, how it fits within the city of Boston, the impact of the sport, as well as culture on the game and more!

We sat down with the docuseries director, Lauren Stowell (144, Tiger Woods: America’s Son, SC Featured: Together – The Jrue and Lauren Holiday Story) and its producer Gabe Honig (PokerStars Caribbean Adventure, US Open Epics: Tiger Woods: Perfection at Pebble Beach, The Captain) to find out about the series, how they went about covering 75 years of history, incredible interviews, and what the Celtics mean to fans, sports enthusiasts, and more.

ATHLEISURE MAG: It’s great to talk to both of you! Before we delve into CELTICS CITY, can you tell me a bit about your backgrounds? Lauren, I know that you did Tiger Woods: America’s Son and Gabe, The Captain – as a Yankees fan, that was a phenomenal docuseries!

LAUREN STOWELL: Yeah, I, currently work with Connor Schell (co-creator and Executive Producer of the 30 for 30 series for ESPN, O.J.: Made in America, Super/Man: The Christopher Reeve Story) at Words + Pictures as a Director/Producer there. I've been there for 2 years since we really started CELTICS CITY. Prior to that, I was at ESPN as a Storyteller Feature Producer documentarian for 16 years. Before that, I was at UConn, you know, I'm a Connecticut native!

GABE HONIG: I've been a freelancer for all the very many years of my career and done such shows as Friday Night Tykes and then The Captain. I hooked up with Words + Pictures with Connor and Libby Geist (The Last Dance, Giannis: The Marvelous Journey, Court of Gold), and then Lauren too to embark on this adventure.

AM: So, what was it about CELTICS CITY that made you guys want to be part of the project and to tell this onion of a phenomenal story?

LS: Initially, after reading the treatment that, you know, Connor and Bill Simmons (The Ringer podcast network, 30 For 30, Music Box: Yacht Rock: A DOCKumentary), had the initial idea to do something longform - multi-part, but really starting to get into the layers of the story for me personally, obviously, Gabe can speak to his experience once we started discussing the story. It was so multi-layered. It was so nuanced, there was so much room for possibility and opportunity, within the story. When, Gabe came on board and we started discussing the story, the arnrative, and the structure. It was almost unbelievable how many highs and lows and larger than like characters, iconic figures, not just sports, but American history. Yeah. So the opportunity for me to tell a story that went beyond just the story of the Celtics, something that could resonate and connect to American culture as large, was really what drew me to the project.

GH: So as a lifelong New Yorker and fan of all things New York sports. This is the last project that I think that I could ever think that I would spend 2 years of my life doing around the Boston Celtics! Words and Pictures passed me the treatment after I was done with The Captain, and I read it and I was just like, “there's a lot here that I think as a Storyteller you can really sink your teeth into.” I was still a little skeptical and then I met with Lauren and her vision for how she wanted to tell this story, I was inspired within the first 20 minutes of what ended up being our 2 hour conversation!

AM: Oh wow!

GH: We spent a lot of time before we shot a single frame, really figuring out what are the tent poles here? What are the stories and where do all the branches come off of? Who are the characters? And I think that's what also separates this story from other stories about franchises. Lauren's focus was on the people and their experiences as they move throughout history. I think that's the thing about the Celtics that, like, I think people are going to really fall in love with, and that makes it the most interesting is that it's the people. The organization leans into the people, the people that have been there for 40 plus years that are still there. That's unheard of in professional sports!

And that comes with pluses, and minuses with that as well. We don't shy away from any of that. It's about character and how those people grew, didn't grow, and all the pros and cons of complicated human beings?

AM: What was each of your favorite moments in the docuseries? Whether it's something you know that we actually get to see through the series, or maybe just something just being in the production side that that really spoke to you?

LS: Ugh, it's such a good question! It's so hard! I know for Gabe it will be difficult for him too. We talk about this all the time, the moments that you know over the almost 2 years that we were working on this story. I would say for me, one of the moments that just really resonated with me was when we were able to get Karen Russell and Randy Auerbach together. They’re close friends and we kind of discovered that through speaking with each of them in our kind of early research phases. I think what was important to all of us on the team was really understanding Red Auerbach and Bill Russell as men, as people, what their character was, and their values. Because without understanding that, you can't really understand the history of the Boston Celtics without understanding those two - the architects of what it became and what it is. I think that was, like, such a special moment for me.

Just seeing them sit across from each other, the genuine admiration and reverence that they each held for each other, but that they talked about each of their fathers holding for one another and how much I guess it meant you know that even they were able to keep this relationship all these years later, and it was just cool to see the daughters of 2 Legends!

AM: Right.

LS: Sitting across from each other all these years later and reminiscing on their favorite moments and how much their father's impact on the sport and on America was. It was really cool for me. I think there's so many moments, but that's probably one for me. That just felt really special.

AM: That's really cool.

GH: I'm going to give you a 3 part answer here.

AM: Give it to us!

GH: Easily the coolest moment. Yeah, okay. As a huge sports fan, like, yeah, being in the room when Larry Bird was interviewed!

AM: Um yeah!

GH: It’s like Holy Shit. And yeah, you know, I'm riding up in the elevator with Larry Bird of the Celtics who has been there for 40+ years and Jackie MacMullan (Editor’s Note: She is a retired freelance newspaper sportswriter and NBA columnist for ESPN.com). What am I doing here?

AM: Yup!

GH: So that's cool. There were other moments I had the easy job of sitting in the room, but not actually asking the questions. That was, Lauren, uh, who was doing most of the question asking for the process. And there were several times, and I don't want to spoil anything. There were several times where I'm just like, that bite right there, what that person just said that's going to be in the show and will be in the trailer. That question that I mentioned earlier, why do I have these preconceived notions about Boston. By having somebody answer that for me in a way that resonated for me was like a magical moment.

Then the third thing is another kind of, like, just really cool moment man, like being there when they won Banner 18. I'm not a Celtics fan. I try to be impartial on my job. Being in that building, a culmination of almost 2 years of work and seeing that green and white confetti come down, that was pretty fucking cool!

AM: I can see that, wow!

LS: You just gave me chills Gabe again – such a cool moment.

AM: I can only imagine, I mean, sometimes you'll watch a game and even if you're not necessarily a fan, you're rooting for and hoping for a better season.

How long did it take for you guys, to work on this in terms of production/post-production? You guys truly are dealing with research and acquiring these amazing people to speak, from relatives, front office, players, etc. I can't even imagine, like how much time was involved?

LS: Gabe, I mean you’re air traffic control. Please tell her the air traffic that you work with!

GH: The day-to-day of the project started in January of 2023. You know, we started staffing up in February of that year, and our first interview was Bob Cousy (Editors Note: Bob Cousy played point guard for the Boston Celtics from 1950-1963. He was a 6X NBA Champion, 13X NBA All-Star and 1957 NBA MVP and was known as a core piece during the early half of the Celtics dynasty known as The Houdini of the Hardwood and is regarded as the 1st great point guard of the NBA and was the first to reach the 4,000, 5,000, and 6,000 career assists milestones), because there was concerns about his health, and by the way, Bob is still doing fine. We filmed that interview on, I think the first week of April of ‘23.

We really started filming heavily that May all throughout the end of the Summer. We had, I think, 50 interviews in the can.

AM: Wow.

GH: The Summer of ’23 was an incredible blur. I mean, I'm just in awe of Lauren and our producers, Sascha Gardner (American Greed, The Athletic, The Captain), and Christina Lenis (The Circus: Inside the Greatest Political Show on Earth, The First 48 Presents: Homicide Squad Atlanta, Slow Burn). Like, I don't know how they did it, we all did it. We ended up doing 98 interviews. Our final interview was Kevin Garnett in August of ‘24.

AM: Wow!

GH: Yeah, we started editing in May of ‘23. Throughout the process, we had to submit for review, between 70 and 80 cuts that all had their sets of notes. We've got a lot of partners and things like that. You know, Lauren and I are still laughing and smiling. There were times like in any creative process where you want to, uh, pull your hair out and you feel like all is lost.

AM: Yup.

GH: At the end of the day, I couldn't be prouder of what our team was able to accomplish.

LS: I'll add on to what Gabe is saying too. I mean, you know, he talks about that summer of ‘23, that was just kind of a blur. I mean. I cannot say enough about the team, the preparations that was required for these interviews. If you think about the story we're telling, starting in 1950 to a current hunt for a championship with these players. It was 75-80 years of history that everyone on the team - I mean, there were probably 25-30 books that everyone had to read. There was no one definitive work that we could use that just is the history of the Boston Celtics. We had to piece together almost like a patchwork of the research. And you know, Gabe and the team the preparation for the interviews for me was unreal.

Like, I'm talking some of these interviews, a lot of them are 3-4 hours on average. And you know, I had 10-12 pages of notes, research questions, and topics. All of that had to be a fine-tuned, well-oiled machine to be able to do week after week after week. And yeah, it was a very aggressive timeline. And yeah, our team was amazing in accomplishing so much in a short amount of time.

AM: I love how basketball - obviously, it’s great for entertainment and learning about the people who play the sport and the dedication they have. But it's also a vehicle about the larger story of what's going on and what that mirror is and what it can be. What do you want the viewers to get after they enjoy seeing all 9 episodes?

LS: I think what I would want the viewer to walk away with is having conversations that maybe they thought they would never have. That's what I would hope, because I do think our goal as a team was to challenge some of the perceptions, to bring truth, to allow the characters of the story - the fabric of the Celtics to speak. These individuals, who many of them never have told their stories some have, many haven't. For them to speak their truth, and I hope that that becomes a source of, you know, again - important discourse, especially in today in our culture and society right now. We need to have these conversations, and I hope that this film allows that because we were able to show the arc of 75 years of Celtics history, but also American history.

GH: That’s a great answer Lauren. Again, as I tend to do, I'm going to answer this in 2 parts.

AM: Nice!

GH: Number 1 - you know and it’s something that I don't even know if I've ever talked to Lauren about this. In our first conversation, Lauren, brought something to my attention that I think is vitally important if you're a sports fan. This film is not just for sports fans.

AM: Right.

GH: I think somebody that doesn't know anything about basketball, you will enjoy it. For sports fans, I want, you know. I'm hoping that people can take away something, which is like, if you love sports, you know, the story understandably, and you should know the story about Jackie Robinson, the Brooklyn Dodgers and Branch Rickey (Editor’s Note: Branch Rickey was a baseball executive and player who broke MLB’s color barrier by signing Jackie Robinson to the Brooklyn Dodgers in 1947. He also created the framework for modern minor league farm system, and he introduced the batting helmet).

AM: Right.

GH: No one talks about Red Auerbach or the Boston Celtics in terms of moving this country forward in terms of Civil Rights within sports and understanding that an athlete is just an athlete. I hope that the takeaway here is that there are other people in that conversation that move the ball forward and perhaps, moved it forward in really interesting ways as well as those never really talked about ways.

And then, just to add on to what Lauren said quickly - what I loved about working with Lauren is that we were pushed to hear from people who haven't been allowed to tell their story, who the camera has not been pointed at and these stories - some of these stories with the Celtics yeah, they've been told before.

AM: Right.

GH: We had a challenge to tell them in a different way and Lauren put people in front of the camera and they were so happy to finally be able to tell their side of the story, and it's so vitally important, and it's a perspective that needs to happen more in all of media, but especially sports documentaries.

IG @lstowell

@gabehonig

PHOTOS COURTESY | HBO

Read the FEB ISSUE #110 of Athleisure Mag and see DIGGING INTO THE DYNASTY | HBO’S CELTICS CITY Director Lauren Stowell + Producer Gabe Honig in mag.

ON THE COUNTRYSIDE | CHEF VINCENT CREPEL

One of the things that we love about the power of food and the dining experience is the ability for each bite to transport you to a locale and theme as you navigate your meal. It can be enjoyed solo or with those who are with you. That feeling is what makes eating at your favorite or a new restaurant one that we continue to enjoy with each bite.

We sat down with Chef Vincent Crepel of Terre which is known for its French-Asian menu that is inspired by his journeys in an array of countries that he spent time in throughout his culinary career. We wanted to find out more about him, where he trained, and what we can expect when dining at his Michelin starred restaurant.

ATHLEISURE MAG: Chef Vincent Crepel, tell us about where you trained and the kitchens you worked in leading up to Terre?

CHEF VINCENT CREPEL: When I was young I quickly realised I was very unmotivated by school and education; my parents suggested that I went to culinary school to focus on something different. I trained in a small French culinary school and was definitely the youngest person there and I did 4 years there. This time included my most general kitchen experiences you could say. I worked at a mountain ski resort and it was very challenging and repetitive however it prepared me for the hard and repetitive work that comes from working in kitchens.

I then did my bachelors in a culinary degree in Bitarritz, Basque Country but with a focus on business, profitability etc. This was a really good experience because I learnt more about restaurants than just how to cook in one. Cooking is where my passion lay and I went right back to working in the kitchen. I worked as an apprentice in a small family run restaurant in the Basque country, then moved to Singapore, the fine dining restaurant in the Shangri-La in Singapore for 3 years. I moved back and forth between Michelin starred restaurants in Spain (Arzak) and then back to Singapore (Swissotel Fairmont and then at Restaurant André) for a long time and I felt the pull of both places so deeply.

My final destination before starting my own solo work was Switzerland where I worked at 3 Michelin-Starred Restaurant de l'Hôtel de Ville de Crissier where I stepped back into traditional French fine dining. Finally I returned to France and opened my own restaurant, Porte 12 which ran successfully for 7 years from 2014. This was an amazing experience for me and I loved every moment of running my own restaurant. Therefore after Covid the urge to open another restaurant was overwhelming and I found myself opening Terre in Cork, Ireland.

AM: Before we delve into Terre, can you tell us about the cuisine offered here as we know it's French-Asian synergy that is inspired by Ireland's Bounty, what does that mean?

CHEF VC: Well, my initial culinary training journey began in France learning about native flavours and focusing on traditional French techniques. I then spent years travelling and working in Southeast Asia, as mentioned I spent a large amount of time in Singapore. During these years in Asia, as you can imagine, I developed a new understanding for different textures and cooking techniques using regional ingredients. It was so different from what I knew during my earlier years and I have been fascinated ever since. I think the best way to explain my cuisine is that I love combining the aspects of the traditional French training with the fascination and excitement I’ve acquired from my world travels, including influence from The Basque Country and Southeast Asian cuisine. I would say that this is the description of my cooking style.

In terms of the Irish influence, this is truly unique to Terre. When I moved to Ireland I was struck by the beauty of the isolated land and was surprised by all it had to offer. I knew that with Terre, I wanted to focus on this and make it a key part of the restaurant and the guest experience. Everything from the lighting of the restaurant, to perfectly reflect Ireland’s gloomy atmosphere to the ingredients used inhouse, incorporating local produce to represent where we are in place and also time due to seasonality.

AM: What are the spices and ingredients that are indicative of the menu that is served?

CHEF VC: As mentioned, the menu at Terre is deeply rooted in Asian flavors and techniques while celebrating the exceptional quality of Irish and globally sourced ingredients. Our approach is centered on balance between acidity, umami, and texture drawing from a diverse palette of spices and aromatics. Key ingredients that define our culinary identity include kaffir lime, yuzu, miso, jasmine tea, and toasted kombu, each bringing depth and nuance to our dishes.

We also incorporate elements like ginger oil and Pedro Ximénez vinegar to enhance both savory and sweet creations, while seaweed-infused oils and white truffle add layers of umami and complexity. The menu reflects a thoughtful interplay between tradition and innovation, where classic Asian techniques meet the purity of Irish produce, creating an experience that is both refined and unexpected.

AM: Terre is located in the Castlemartyr Resort in County Cork Ireland and the restaurant has 2 Michelin stars. What does this mean to you?

CHEF VC: Terre is a reflection of a journey, a philosophy, and a commitment to excellence. Being awarded two Michelin stars is an incredible honor, but beyond the accolades, it represents the dedication, passion, and pursuit of perfection that our team embodies every day. Terre is a place creating a unique culinary narrative. The stars are a testament to the craftsmanship, discipline, and creativity that go into every dish, but what truly matters is the experience we provide to our guests the sense of discovery, emotion, and connection that great food can evoke.

For me, these stars are not just a recognition of what we have achieved, but a responsibility to continuously evolve, push boundaries, and offer something truly meaningful to those who walk through our doors.

AM: What can you tell us about the ambiance of this restaurant?

CHEF VC: The dining experience and ambience at Terre could be described as theatrical. The experience starts as soon as guests walk through the door. Guests are welcomed by entering a long corridor with the dramatically lit preservation room. There are jars of rhubarb, peppercorns, lemons and more displayed along the shelves giving it the feeling that they are glowing from within. The ingredients are explained in depth to the diners before they are led into the kitchen where my kitchen team and myself meet them. There are aspects such as the cry of welcome, theatrical spotlights in the kitchen, and multi-sensory explanations that are meant to make sure the guests are 100% immersed in the atmosphere of Terre, from start to finish.

AM: Tell us about the collaborations that you have engaged in with Irish artisans that can be found at this restaurant?

CHEF VC: Collaboration is at the heart of what we do at Terre. Ireland has an incredible depth of craftsmanship, and working with local artisans allows us to bring a deeper sense of place to our restaurant. From the tableware to the ingredients, every detail is thoughtfully curated to reflect both our culinary philosophy and the artistry of those we collaborate with.

We work closely with Irish ceramicists to create bespoke plates and serving vessels that enhance the dining experience, ensuring that the aesthetics of each dish are as refined as the flavours. Our butter dishes, for example, are handcrafted by local potters, giving a tactile and organic feel that aligns with the essence of our cuisine.

On the ingredient side, we source seaweed, lobster, and crab from a small fishing village near a lighthouse that holds personal significance to me. Our meats and dairy products come from select Irish farms that prioritise sustainability and exceptional quality. These collaborations are not just about sourcing, they are about building relationships, supporting craftsmanship, and telling a story through every element of the dining experience at Terre.

AM: What sustainable practices do you engage in at Terre?

CHEF VC: At Terre we have adopted a zero waste approach to the kitchen, always aiming to reuse and repurpose ingredients wherever it is possible. All of the furniture and ceramics are locally crafted and sourced, limiting the negative impacts of importing decor for the restaurant. Its also deeply important to me to support local artisans and celebrate the craftsmanship and natural beauty of the spectacular Irish region.

AM: Where do you get inspiration from when it comes to creating the menu?

CHEF VC: I'm inspired by everything around me. I would also say my memories and experiences that I have gained over time contribute to my inspirations.

Sometimes I remember a flavour that I tried 10 years ago, and it becomes my goal to find it and use it in a new way that I haven't before.

AM: Can you tell us about the Terre menu?

CHEF VC: Our menu is ever changing depending on the seasonality of the ingredients. In a country so bountiful in ingredients, the best produce can change daily due to weather changes. I use the best ingredients possible that are available at the time to create meticulously crafted dishes that demonstrate the surprising synergy between this melded cuisine.

AM: Tell us about your beverage program and what are 3 wines that would be great to pair with your meal?

CHEF VC: At Terre, our beverage program is an extension of our culinary philosophy thoughtfully curated, globally inspired, and deeply attuned to the flavours on the plate. We focus on wines that not only complement our dishes but also enhance the intricate balance of acidity, umami, and texture that define our menu. The selection emphasises both classic and unconventional pairings, with a strong presence of wines that showcase purity, minerality, and a sense of place.

Three wines that would pair exceptionally well with our menu include:

Domaine Huet Vouvray Sec ‘Le Mont’ (Loire Valley, France) – This Chenin Blanc offers incredible tension, minerality, and a vibrant acidity that cuts through rich flavours while complementing the citrus and umami elements found in dishes like our Irish trout with carrot sauce and Irish Wasabi.

Domaine Roulot Bourgogne Blanc (Burgundy, France) – A precise, elegant Chardonnay with a delicate balance of creaminess and freshness, this wine pairs beautifully with dishes that feature layers of depth, such as our kaffir lime-infused mushroom ragout and potato emulsion.

Château Rayas Châteauneuf-du-Pape (Rhône Valley, France) – A rare and ethereal Grenache with remarkable finesse and aromatic complexity, it complements the richness and earthy notes of our 48-hour beef with kaffir lime-infused mushrooms, bringing out both the dish’s umami depth and its bright, herbaceous undertones.

AM: What are 3 non-alcoholic drinks that you would suggest that we should keep in mind?

CHEF VC: We believe that non-alcoholic pairings should be just as refined and complex as their alcoholic counterparts. Our approach focuses on balance, terroir-driven ingredients, and innovative extractions that enhance the flavours of our menu. Here are three non-alcoholic drinks that truly embody our philosophy:

Keffir & Terre Garden Marigold: A refreshing and aromatic infusion featuring Mexican marigold from our own garden. The marigold adds a subtle floral and citrus complexity, while the keffir provides a bright, zesty backbone that pairs beautifully with seafood and citrus-driven dishes.

Terre Unique Tea Extraction: Taiwanese Oolong we source a rare, high-mountain Taiwanese oolong from a small, family-run tea farm and apply a unique extraction method to bring out its deep, roasted, floral, and slightly creamy notes. This tea pairs elegantly with dishes featuring umami elements, as well as desserts incorporating nuts, caramel, or miso.

Fermented Pear Shrub: A delicate yet vibrant blend of Mexican marigold, house-fermented pear, and a touch of mild vinegar for acidity. This drink’s balance of sweetness and freshness makes it an ideal pairing for dishes with rich or aromatic profiles, such as those featuring kaffir lime, yuzu, or warm spices.

Each of these non-alcoholic pairings is designed to offer depth, structure, and a seamless integration with the menu at Terre, ensuring that every guest whether drinking alcohol or not experiences a thoughtfully curated journey.

AM: Tell us about your tea pairing menu as well as the Taiwanese Tea Sommelier that you have collaborated with.

CHEF VC: This is one of my favourite aspects of our beverage offering. We work with a lady called Jamie, who is our tea sommelier. She is based in Taiwan, where her family business is run; we have regular meetings where she will send us tea to try and we will discuss the best ways to pair the teas to compliment the menu. We use Taiwanese tea and oolong tea mainly, these teas as mentioned come straight from Taiwan and can't just be found in supermarkets, it's one of a kind here at Terre.

The idea of a tea pairing I think is genius. Most non-alcoholic options are based on juices or kombuchas, but I always find them more filling than alcohol so I wanted to find an option that wouldn't spoil the tasting menu for the guests. I want it to be something that feels new and luxurious, and my team does the most to support me on this. Brewing these teas is hard work, they need to be extracted till late hours of the night, steeped in specific pots and barrels. It's a big job but I think it is worth it and it's something I want to advocate more for.

IG @vincent_crepel

PHOTOGRAPHY COURTESY | Terre

Read the MAR ISSUE #110 of Athleisure Mag and see ON THE COURTSIDE | Chef Vincent Crepel in mag,

ATHLEISURE MAG #110 | FLOYD MAYWEATHER JR.

In this month’s issue, our front and back cover story is undefeated boxer and promoter with 15 Major World Champion over 5 weightclass and entrepreneur Floyd Mayweather. We talked with him about his phenomenal career, how he approached his fights, exhibition boxing, his latest projects 1O1 supplements, and his real estate empire.

We sat down with HBO's CELTICS CITY director Lauren Stowell and Producer Gabe Honig to talk about this 9 episode docuseries which will debut on on Mar 3rd. They talk with us on how they approached covering the 75 years of the Boston Celtics as well as being a dynasty with their 18 Championships that they have won.

We also talked with Alex Donnelly, the director of ROKU's United States of Rugby which looks at growing the game in the US and specifically Major League Rugby's Chicago Hounds. We also talked with 2 of the stars from this franchise Noah Brown and Charlie Abel.

S4 of STARZ's Power Book III: Raising Kanan will drop on Mar 7th. We caught up with the cast London Brown, Hailey Kilgore, and Malcolm Mays to find out more about who they play and what we can expect from the upcoming season.

We took some time with HGTV's Married to Real Estate stars and power couple, Egypt Sherrod and Mike Jackson. We talk about how they got into real estate, being an agent, broker, interior design, and construction. They also talk about how they got into TV, upcoming projects, and small businesses.

During NYFW FW25 which took place early Feb, we saw a number of runway shows, presentations, and events that gave us insight to trends and aesthetics that we can look forward to later this month. We share our finds from Frederick Anderson, NYMD, FILIPINXT, and more.

We make our way to Ireland to sit down with Chef Vincent Crepel of Terre to talk about how he got into culinary, where he trained as well as what we can expect when we are coming into his restaurant.

This month's The Art of the Snack takes us to DC with Tapori which recently opened on H Street and has a menu of Indian street food and phenomenal cocktails. We chatted with restaurateur Dante Datta about this new spot.

This month's Athleisure List comes from The Class, created by Taryn Toomey and is located in Tribeca as well as in Santa Monica. In addition, we also have the Gayn Museum in Jaipur, India which has a number of stunning apparel and accessories that can be viewed via private appointment.

This month we have our 9PLAYLIST from NFL Super Bowl Champion Jalen Hurts of the Philadelphia Eagles. Our 63MIX ROUTIN3S comes from Team USA Olympic Gymnast Nastia Liukin (G1,S2,B1). This month's THE 9LIST 9CH3FS comes from Chef Jeffrey Budnechky of Apocalypse BBQ, Chef PJ Calapa of Marea Beverly Hills and our THE 9LIST 9B-L-D comes from Sommelier Belinda Chang as she shares what wines she would pair with Breakfast, Lunch, and Dinner.

Read the FEB ISSUE #110 of Athleisure Mag.

SWEET SUCCESS | CHEF DOMINIQUE ANSEL

Who doesn't love an epic pastry and when you're in NYC, James Beard winner Chef Dominique Ansel is known for making pastry moments with being the creator of the Cronut, Cookie Shots, DKA, and Frozen S'mores to name a few at Dominique Ansel Bakery. You can also continue to enjoy his artistry at Dominique Ansel Workshop, Dominique Ansel Las Vegas in Caesars Palace and Dominique Ansel Marché in Paris Vegas. He is known for creating magical moments in each bite.

We had the pleasure of attending an editor's event to see him make memorable breakfast bites in partnership with Honey Bunches of Oats Chocolate Cereal that was perfectly decadent as we navigate the Winter season. We also sat down with him to talk about how he came to the world of pastry, his creative process, and more!

ATHLEISURE MAG: We’ve wanted to chat with you for a number of years for Athleisure Mag so it was such a pleasure to taste your treats and creations at today’s event! I’m sure my trainer is not going to like it ha!

CHEF DOMINIQUE ANSEL: Ha, don’t blame it on me!

AM: I’m not going to blame it on you! I was the person who ate everything haha!

When did you first fall in love with pastry and when did you realize that you wanted to be a pastry chef?

CHEF DA: That’s a good question. I was not expecting this question. So, you know, when I left school I was barely 16. My parents couldn't afford – I lived in a project, my parents couldn't afford to send me to school. So, early on, I decided to get a job to help the family, like to provide for food. So I didn't know what I really want to do. My mom was a terrible cook. She was so bad and my grandma was good. My mom was horrible and oftentimes like, I will end up in the kitchen trying to save dinner. I'll try to put something together so you can eat something not fancy at all, but just edible!

AM: Right!

CHEF DA: When I was that age, I was like, maybe I'll work in the kitchen. Maybe I'll be a chef. I'll try. And I found like a school that was free that welcomed me and I was doing an apprenticeship. So I would work in a restaurant for 3 weeks and go to school for a week, every month, it will be like this. So at first, I was a chef, a savory chef for 2 years. And you know, I love cooking. I love it today as much as I love baking. I don't do it as much, but I do baking for a living. When I was cooking, I would often do the desserts. So that was the only time where I'd pull a recipe, I'd read the recipe, and make this pastry. I remember it was like a Walnut Cake, very simple but really good. I would make this Walnut Cake and every time I'd make it, it was coming out perfect because I'm scaling and measuring everything.

AM: Right, yeah.

CHEF DA: I love that! I love the science behind it. I love the precision, I love the details and I love the fact that, you know, you could be creative with pastry. You can take like, raw ingredients, like sugar, flour, butter, and build that beautiful showpiece like chocolate. You can’t do this with cooking. Cooking is more intuitive. Cooking is more intimate and it’s about knowing the ingredients.

AM: Yeah.

CHEF DA: It’s about how to season them like if they are ripe or not.

AM: Yeah.

CHEF DA: It's a lot different. It’s different skills but I fell in love with baking then and I was like I'm gonna do a 3rd year of the apprenticeship. I'm gonna do it with baking so I did that and you know, I've been baking since then. It's been like 30 years.

AM: I mean that's so fantastic. And to learn that your initial culinary training was in a free program like that's that's amazing.

So how did you make that jump to being at Daniel which is amazing.

CHEF DA: So while I was in France, after my apprenticeship and completing my military service, I bought a small car and I drove to Paris because my boss at the time, talked about Paris every day. I was like, I need to go there. I'm gonna go to the capital. I need to work with the best and I eventually found a job there which led me to another job, and I eventually got the job at Fauchon (Editor’s Note: Fauchon is a legendary French Pastry shop), which was the leader in terms of products imported from all over the world, from spices, oils, like anything you name it – fruits and vegetables, like anything that they all came in that was exotic from all over the world. The pastry department was huge. It was a time where it was growing very fast and I was a hired as one of the pastry cooks there.

I worked there for 8 years. I was supposed to stay for 4 months. I stayed there for 8 years.

AM: Wow.

CHEF DA: In 2006, Daniel Boulud was looking for a pastry chef, so he called me, I was in Paris at the time and I was in charge of the International Development of the brand. So I was traveling a lot and he asked me if I wanted to come to New York to, you know, for the Pastry Chef job. I really didn't want to go back to a restaurant but it took me half a second to say okay, let's try.

I came to Daniel here in New York in 2006 with two suitcases. I folded everything back in France. I left everything. And I came with 2 suitcases, slept on a couch for like, 3 months – I didn’t have time to buy a bed!

AM: Right.

CHEF DA: I worked at Daniel for 6 years as the Executive Pastry Chef there and it was amazing years. Of course, in 2011, I decided to jump on my own and to take the next step and start my business.

AM: Why did you want to do that?

CHEF DA: Why? I always knew. I knew from when I was young that I want to be an entrepreneur, I want to own my own business. I want to do my own thing. I like the challenge of multitasking and wearing different hats. I like the challenge of making beautiful food but also like the business side. Having the interaction with the guests and knowing how to express yourself. It's all these like, things combined together, makes it very exciting to me.

AM: I mean, you have created some amazing pastry moments. I mean, the Cronut, which, I remember going in many times trying to get one and it was gone. I was just like argh foiled again!

CHEF DA: Haha I’m sorry!

AM: Then your Cookie Shot comes out and it’s another craze around that.

What does it mean to you that you've created like these little niches that are always going to be etched like you know, in the culinary world.

CHED DA: You know, it's overwhelmingly humbling. When I look back sometimes I'm like, I don't realize how much of an impact I left within the pastry world. I'm still walking around and I don't take it for granted. One of the best moments for me was When I was in Japan, we had a shop there. We were selling the Frozen S’mores which is our small version of the ice cream version of a s’mores.

AM: Yep.

CHEF DA: We were selling up to a 1,000 a day.

AM: Wow!

CHEF DA: 1000 a day! We couldn't keep up like we were making them and we were always selling. I stepped back for a second. I was like, this is amazing. I grew up in France. I learned my job in France. I came to America in 2006, barely knowing what a s’mores was.

AM: Yeah.

CHEF DA: Or what the tradition, or the meaning of it was.

AM: Yeah.

CHEF DA: Like I loved it so much that I embraced the culture, the American culture, the fact that people were coming together around the campfire, and friends, and family, and sharing this moment in time, where something as simple as the s’mores had so much signification for people and meaning of like getting together.

I took this as let's do something fun with it. Let's do something different. So of course we're having ice cream. that is surrounded by the honey marshmallow and chocolate wafer with crispy wafer and a little sea salt and we torch it in front of people. And that was really enjoyed by the Japanese people. People were mind blown and they were like, what is this? It’s portable. It's small. It's torched and finished in front of you. It's chewy. It's like crunchy. It's like not too sweet. It's like it's so much fun. It's ice cream inside. They love, love loved this so much that s’mores became a trend in Japan right after we opened our shop there. I took a step back I'm like, “my God. I'm a French man who lived in France, came to America when I was in my late 20s, and I managed to bring something so cultural from our country to another.” I feel very fortunate to have a chance to express myself through that and to cross cultures together and it's, it's amazing. It's a once in a lifetime.

AM: Oh 100% I mean, s'mores are serious business! I'm from the Midwest and we are serious about our s'mores and our bourbon –

CHEF DA: And bourbon!

AM: And Bourbon for those that want that adult version!

So how did this partnership come up with you and the Honey Bunches of Oats and Chocolate? That is just so fun to see and to taste that pairing today!

CHEF DA: Well, you know, they reached out asking me if we want to do something together and I think that is a natural connection and extension. It's a natural extension of what we do.

AM: Yeah.

CHEF DA: It's sweets, pastry, it's, you know, breakfasty.

AM: Yep.

CHEF DA: It's just a natural connection and creating something new and fun with Honey Bunches of Oats and especially launching thei chocolate flavor. I mean, it's like exciting for me and something fun that we did together.

AM: I mean, the French Fries. I love that. I mean, I love potatoes.

CHEF DA: I mean, isn’t it every kids dream for breakfast?

AM: I could definitely enjoy having this.

Will you do anything else with them?

CHEF DA: We're just doing this event today. We're not playing to do anything else - yet.

AM: Your latest cookbook is Everyone Can Bake. Why did you want to do that?

CHEF DA: You know, I've always been like working in the best kitchens, the most intense kitchen with the most professional chefs and they are strict, rigorous, and organized. Since opening the bakery, people have been coming in and they have the love of baking. They are bakers without being professionals. I think, you know that the bakery has done so much. I always compare my time to when I was at Daniel, but we see people coming to the kitchen and be so amazed, or mind blown by the kitchen, the lights and the people, and they were saving in many cases a lifetime of their savings to come to Daniel for that meal at that restaurant and I wanted to give similar experience with my bakery through the food through the welcoming of people to experience different types of food. So, throughout the years we've welcomed like, you know, hundreds of thousands of millions of people passing through the door with food and I see so many people like bring me treats. Baking their own stuff. Running to me sometimes and I’m like, hmm should I eat it haha?

AM: That’s pretty ballsy for people to bring you their treats because you’re amazing!

CHEF DA: I always wanted to get close to you know, everyone not just to the elite of people I’ve served over the years, but to everyone and I wanted those recipes to connect with people. So I want to do a book that is humble and about home baking. I actually practiced a lot of recipes with my son at home. They're simple, their easy, and quick. It's not too intense, not too difficult. Baking can sometimes be scary for people because you're precise, you’re scaling everything, but there are ways you can do some things that are easy and casual recipes. That's what I wanted to talk about for this last book.

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PHOTOGRAPHY COURTESY | PG 30 - 32 Paris Las Vegas | PG 35 - 39 Honey Bunches of Oats

Read the JAN ISSUE #109 of Athleisure Mag and see SWEET SUCCESS | Chef Dominique Ansel in mag.