Read the JUN ISSUE #114 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Toraik Chua in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
Read the JUN ISSUE #114 of Athleisure Mag and see #TRIBEGOALS in mag.
We're thrilled to kick off the Summer season with Chef Esther Choi who graces our cover. We have enjoyed seeing her on a number of shows on Food Network, whether she is participating in culinary competitions or hosting shows. We also enjoy having a great meal at her restaurants whch include Mokbar and GAHM that showcase Korean Cuisine that is filled with flavor and made with love. We wanted to know more about her; how she got into the culinary industry; how she embraced food entertainment; and upcoming projects that she is working on.
We also enjoyed spending time with her at our cover photoshoot at The Maybury in Hudson Yards to showcase some of our favorite must-haves to enjoy as we continue into the upcoming Summer season!
ATHLEISURE MAG: We had the pleasure of chatting with you last month when we first met and you spoke on how you came to falling in love with food. So, we’d like to know what was the first chef that you remember seeing that made you think that being a chef, could be a career?
CHEF ESTHER CHOI: Oh man, that’s a hard one!
AM: We know!
CHEF EC: You know what? I think for me, growing up not in NY which obviously, has a very strong obviously food culture – I grew up in a very, very small town in NJ and there was nothing like that where I grew up. So being in the food industry wasn’t very glamorous, but I grew up watching a lot of chefs on TV. So it was Jamie Oliver (The Great Cookbook Challenge, Jamie's One Pan Wonders, Jamie's Air Fryer Meaals), Bobby Flay (Beat Bobby Flay, Bobby's Triple Threat, BBQ Brawl), or Iron Chef Morimoto (Iron Chef Japan, Iron Chef America, Morimoto's Sushi Master) – these were the role models that I grew up with watching. Even as cheesy as it sounds, even chefs like Rachael Ray (Rachael Ray's Holidays, The Curse, Rachael Ray's Meals in Minutes) or Giada De Laurentiis (Giada in Italy, Giada Entertains, Giada at Home 2.0), these chefs on screen to me, were like real chefs! They were people teaching you how to cook on TV and to me, that was the chef world. I always imagined my career – I mean, back then I didn’t know that I wanted to be a chef. But, I always admired these people who were on TV and I could see a real career path in food. So, I think for someone like me in a small town and I think that this goes for a lot of people in America in general. You watch these screens and these chefs cook and compete and that makes a role model and a career path to have.
AM: Couldn’t agree with you more. Like you, growing up in an area that was not in the city and being able to enjoy the early days of Food Network, I remember countless episodes of watching Chef Morimoto who was our previous cover.
CHEF EC: Oh yeah – yay that’s right!
AM: Right and seeing all of these different chefs at that time, when those shows were on, I didn’t think of it as this career that I know it is now. When you think about culinary and what it can mean for a number of people who are navigating that, it’s a whole other level!
CHEF EC: Totally, exactly!
I mean, now that the food industry has become this idealistic, glamorous thing, for me and a lot of people now, they look up to people. That’s not to say that they didn’t do that back then as well! I feel like that’s what it was.
AM: When did you realize that you wanted to go to Culinary School and where did you go?
CHEF EC: I went to Culinary School in Manhattan at the Institute of Culinary Education (ICE). When I first moved to NY, it was because I knew that I wanted to be in food. That was when I decided that I wanted to have a career in food and I felt that going to culinary school was the fastest track to do that. By that age, I had already graduated college and I felt that I was already late to the game. You hear all of these stories like chefs working in kitchens when they were 15 years old! You hear all of these crazy glamour stories of all these chefs working at such a young age. So for me at 21, I felt like I was late in the game and I felt very rushed to catch up to the rest of the world in culinary. When I went to Culinary School, I realized that it wasn’t like that at all! There were so many people of different age groups, career changes, and even young kids that had just graduated from high school. So it was a very big mix of people in culinary school and I think that it was great to see people from various walks of life decide that they want to pursue food. It seems like a glamorous and passionate kind of career to have. So, when I did go to culinary school, I did quickly realize that there was a whole different world here and everyone has their own different career path.
Culinary School was one of those things that’s like continuing education. You can go at any age and it’s a short program too especially in Manhattan. It’s not like a college, it’s more of a program. You can literally do a whole culinary program and get your degree in 6 months in Manhattan.
AM: Woah!
CHEF EC: Yeah. It was a really good opportunity for me. I did the fast pass program in 6 months of school and I did 6 months of internship.
Yeah and lots of chefs, they didn't even go to culinary school. I know a lot of chefs have opinions about that. For me, it was a great, great thing. I never regret one bit of culinary school. It fast track teaches you everything that you need to know about the careers that you want in culinary. You’re not going to learn all of the skills that you need to know in that short period of time. But you will learn, for me – I didn’t know anything about this industry when I got there. For me, when I first moved to NY and went to culinary school, it was kind of a fast track to figuring out what I wanted to do. You find different careers in food. There are so many different kinds of food careers that you can have an culinary school gives you that perspective and teaches you about what is out there.
AM: That’s really cool.
When did you realize that you wanted to open your own restaurant?
CHEF EC: That dream, I have had for a long time. I have always wanted to be an entrepreneur since I was a kid. I was kind of one of those weird quirky kids who would sell candy on the school bus and I started working at a very young age at 14. I’ve always wanted to have a job and I always liked the idea of making my own money and being very independent. I always knew I wanted to be an entrepreneur and both of my parents were small business owners. I grew up going to their dry cleaners with my parents every day, seeing them run their business and their shops. So for me, I think it was always in me to open my own business or to be an entrepreneur.
Obviously, that solidified when I went moved to NY and went to Culinary School. I knew that I definitely wanted to own my own restaurant one day. So it was a culmination of all of those different things. Not only did I have this ambition to have my own business – I didn’t know it would be my own rant. I think that through having a culinary career later, that’s when I put 2 and 2 together and I knew that that was what I wanted.
AM: For those who have yet to enjoy Korean cuisine, what are the spices and foods that are indicative of it?
CHEF EC: For Korean food, it’s a really special cuisine that is filled with a lot of flavors that are fermented. You’ll find a lot of fermented flavors in Korean food which creates a lot of depth and umami. Things like Kimchi and Gochujang which is a Korean fermented chili paste and there is Doenjang which is fermented bean paste. Of course there is soy sauce and a lot of umami and depth of flavor and I think that that is what makes Korean food so special because there is that aging process because of the fermentation. It’s unlike any other cuisine where it takes a lot of experience. It’s not just a recipe that you can follow, right?
AM: Right!
CHEF EC: Korean food is really about that family taste – in Korean there is a phrase called Son-mat. Son means hand and mat means taste and it literally translates to hand taste which means that every chef or every grandma or every mother has their own flavor in their hands. There is no recipe to it. A lot of Korean food is like that where it’s made with the love that you put into the dish. That’s how my grandma taught me about food.
Growing up with my grandmother in South Jersey, she was the most amazing cook that I know and obviously because my grandma has her special flavors and the way that she creates dishes with local ingredients we had no access to Korean food – she grew her own Korean vegetables. She would take America produce and make it into Korean food. She did crazy things like that and she was ultimately my biggest inspiration and that is what I grew up with. I always thought it was the coolest thing ever and she taught me the way to love food and to express your love through food. It’s not just a family recipe or that she taught me step by step on how to do it. She taught me the way, the culture, and the foundation of where these foods come from. That is the thing. She taught me the philosophy of food. I carry that with me through everything that I do – whether it’s my menus, my recipes, but also the way that I run my business and the way that I treat my family and my friends. It’s a very emotional thing for me to be in food and to share this with other people.
AM: What is that process like for you when it goes into you bringing new items onto your menu? Is that always a major process or do you look to continue tweak various iterations?
CHEF EC: I am always looking to create something new and something fresh. It’s kind of like the curse of being a chef. You can’t just be stagnant and that’s why we love it! It’s the passion and creativity and chefs are artists ultimately. It’s like, honestly the bane of my existence as a business owner, but without that side of me, I’d never even have a business! I love it so much, but it’s also really hard to find inspiration and to be original at the same time. It’s just hard, but I have to find it. I try to find it in my daily life. Whether it’s finding inspiration in the small things – just like going to the Farmer’s Market every week and looking up different produce and looking at what’s new, new trends, and collaborating with other chefs or other artists. They don’t necessarily have to be other chefs. Collaborating with you for example during our shoot on the looks and stuff – that’s part of that process and there is creativity and I try to find inspiration in everything that I do. I can’t just do the same thing every day. That would also be a whole other curse! I’m just cursed in that way – like, I have to create for myself – it’s the only way that I can find inspiration.
AM: What do you look for when it comes to opening a new concept or even locations. Obviously, you have a number of locations here in the city as well as in Vegas. Are you constantly thinking of how you expand that world of Chef Esther Choi?
CHEF EC: Yes! So, I am always looking for opportunities and I think as an entrepreneur and I think that it is a whole other side of things that is separate from being a creative chef. As a business owner, you can’t just be creative all the time or else you will go broke! So my entrepreneurial side is always looking for new opportunities. Saying yes to opportunities and taking risks – you can’t stop taking risks because then you just die as a business owner and your business becomes stagnant. I’m always looking for the next thing and as hard as it is, it’s just chasing every opportunity and seeing what hits. It’s almost a numbers game. I just have to say yes to everything and one of those outcomes will always be a hit. To be honest, as an entrepreneur in order to be successful, you have probably failed that many more times!
AM: That’s right!
CHEF EC: It’s so awful! To succeed once, you have to fail 10 times.
AM: Exactly!
CHEF EC: For me, it’s my life was a failure and then that 1 time, it hit and it put me on the map. It’s always been that way for me. I don’t take failure as a downfall, I take it as a moment to realize, learn and to grow from those mistakes or those failures. To fail, you still have to keep doing it which sucks and it can be so heart wrenching and awful, but what else am I going to do – not do anything?
AM: 100%!
We were talking a bit earlier about the culinary landscape and the nuances that are involved. In addition to being a restaurateur, when did you realize that you wanted to go into TV as well? You have done culinary competitions and it was great to see you on Netflix’s Iron Chef: Quest For An Iron Legend and then hosting Food Network’s 24 in 24: Last Chef Standing. When did you realize that that was something that you also wanted in your portfolio?
CHEF EC: So, before I opened my restaurant, I worked in culinary production. I worked in magazines. You hear about chefs staging in different restaurants all over the world in Europe etc. But for me, I staged in a lot of different production sites. I staged at Saveur Magazine, I was an intern at Food Network and that became a full time position and I actually worked in the test kitchens there for 2 years after my internship. I also worked on a number of TV shows.
AM: Oh wow!
CHEF EC: I did a lot of research before deciding what I ultimately wanted to do. I love the world of food, food styling, production, magazines, and all of that. I really did like it, but it was a little slow paced for me. I really loved actually working in restaurant kitchens and that is what I ultimately ended up choosing in opening up my own spot. The production world and entertainment was a big part of my early chef career and it was a big motivation factor for me as well. Because when you work at the Food Network behind the scenes, you watch these incredible chefs and insanely talented people whether they are on camera or off camera – they were so talented. You’re talking about the 2% of the best in the world in this business. That is what I saw every day and it was such a huge motivation factor for me. If they’re doing it, I can do it too. It wasn’t like admiration like being star stuck – it was more, how can I become that? How can I be Morimoto – how can I be an Iron Chef? Do I want to work with the Iron Chef? No, I want to be the Iron Chef. That was a big inspiration for me in my younger years and that is why I set forth in doing the work, opening my own business, doing my own food, to ultimately go in and be on screens and to inspire other people too. I think that that was the plan for me and the goal to be that one day. I just had to take the steps that I had to take. For me, I did think that I could do it as well. So I just did it. Being around that in my younger years of my career, it made me so ambitious to want that as well since I was around it all the time. I think that it has a big impact on me. So after I opened my own restaurants and all of that, it just came naturally. I was in the entertainment world, I knew the steps that I needed to take to go into that world a bit more and it just naturally happened.
Now, here I am, a host of multiple shows! It actually is really hard and very different being a chef, an entrepreneur, an owner of restaurants – being a host – it’s a whole new playing field for me and it’s a skill that I have to continue to develop. I practice every single day. I don’t think that people realize how tough it is.
AM: It is a different beast. It’s about relatability in addition to having that domain expertise. I’ve done TV lifestyle segments as well as being on HSN selling collaborative designs and it’s a different hat.
CHEF EC: Totally different thing and skill set that has to be learned. Learning a new skill is always exciting for me whether I’m great at it or not – you can still learn! I’m learing.
AM: You never stop learning!
What are some upcoming projects that you have that you feel you can share with us that we can keep an eye out for?
CHEF EC: I think that people know me as a chef, a host, entrepreneur – one thing that I haven’t really succeeded yet on is the CPG world - Consumer Packaged Goods. I have been developing multiple products for years – I mean I try, fail, try, fail and it has been over 5 years since I have been trying to put out a product that is successful. That is a world that I am trying to navigate now. I have been working on an iced tea line.
AM: Refreshing!
CHEF EC: It’s a Korean iced teas all very organic, natural, naturally brewed and not using any chemicals or aspartame or anything like that. It’s very clean and low calorie. All from Jeje Island from Korea. I have been developing the iced tea line for quite awhile now – you can find it at my restaurants.
AM: Definitely want to check that out!
CHEF EC: I’m still not at a point where I can sell it from a big manufacturer. I am working on that.
I also have a sesame oil line that I have been working on it. Sesame Oil is a big part of Korean cuisine and I hope to create more awareness around Sesame Oil - to use it as a cooking oil much like olive oil. I want people to use it a lot more. I have been working on that and of course my Kimchi line – how can I not do that as it is a part of who I am! There are multiple different products that I have been working on and I hope I can get them on the shelves sooner than later.
AM: What do you want your legacy to be whether in general or in this space?
CHEF EC: Oh, that’s a tough one. I want to inspire the younger generation especially as an Asian-American female. I never had a role model to look up to that was like me. I had to kind of find it in myself. I want it to be a lot easier for the younger generation whether it is as a minority or as a female. I want to be a motivation to them to inspire them in their dreams and to be what ever it is that they aspire to be. I don’t want them to think can I do this because I'm not good enough or whatever? That should never be a factor in you accomplishing your dreams. I think I do have a lot of young fans that range from 8-13. That age range has been a big base for me and the amount of people that come up to me and let me know that their kid is a big fan of mine is really special because we are creating young minds. It’s about motivating them and inspiring them. They are the next generation. I really want to inspire them and to be inspired by them!
Every time a kid says that I inspire them and they watch me on TV, and they want to be what I am – that inspires me to want to work harder and to want to do better for myself. I just became a new mom and I want to be great for my little boy and I want him to be proud of me! I think that for me, that is my legacy. I want to inspire and be inspired by that!
IG @choibites
We had a great time having Chef Esther Choi on set with us for her cover shoot as well as finding out more about her world, her career, and upcoming projects. Our shoot includes looks that can be worn in Fitness, Out + About, WFH/Lounge, and Night Out.
FOOD PHILOSOPHY OVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST + CREATIVE DIRECTOR Kimmie Smith | HMUA Felicia Graham + Toni Ann |
IG @pvfarkas
FOOD PHILOSOPHY COVER EDITORIAL | STYLE CREDITS
FITNESS LOOK | PG 16-27 | NYON New York Yankees Moto Varsity Jacket | TRACKSMITH Van Cortland Singlet | WILSON Midtown Tennis Skirt | STELLA MCCARTNEY Sneak-Elyse Platform Sneakers | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace |
OUT + ABOUT LOOK | PG 28-32, 36 | SHWETAMBARI Balloon Blouse + Neena Maxi Skirt | ANDRE ASSOUS Anouka Espadrille Wedges | AIR AND ANCHOR Here Comes The Sun Necklace Set | KIMMIE VINCENT Beaded Agate Bracelets | SMART GLASS JEWELRY | Cube Gold Ring |
WFH/LOUNGE LOOK | PG 34-35 | SPLITS59 Ashby Rib Tank | SHWETAMBARI Printed Sera Pant | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | VONTELLE Ankara Aviators |
NIGHT OUT LOOK | PG 37-39 | SHWETAMBARI Beaded Top | LE LISI Ribbed Knit Dress | SMART GLASS JEWELRY Mosaic Stiletto Gold Filled Satellite Necklace + Cube Gold Ring | BUDDHA MAMA Beaded Necklace | DELICACIES JEWELRY Momo Necklace | KIMMIE VINCENT Beaded Agate Bracelets | LAGOS Caviar Ring | ALEX SOLDIER Tear Drop Silver Earrings | VIRGINS SAINTS & ANGELS Ring | ELLARIA Necklace |
FOOD PHILOSOPHY COVER EDITORIAL | PHOTOGRAPHY CREDITS
SONY Alpha 7R IV, FE 24-70mm F2.8 GM II Full-frame Standard Zoom G Master Lens, FE 50mm F1.4 GM Full-frame Large-aperture G Master Lens, FE 70-200 mm F2.8 GM OSS II Full-frame Telephoto Zoom G Master Lens with Optical SteadyShot, FE 90 mm F2.8 Macro G OSS Full-frame Telephoto Macro Prime G Lens with Optical SteadyShot | SIRUI Dragon Series Bendable RGB Panel Lights Set of 2 of B25R*2 Kit + DJ280 |
Our cover editorial took place at The Maybury in Hudson Yards, which is a great neighborhood that is always filled with options in terms of galleries, eateries, workout centers and more. We took some time to chat with Phil Lavoie, COO of Gotham Organization. He talks with us about the firm, the building, its amenities and more.
ATHLEISURE MAG: Before we delve into The Maybury, tell us about the Gotham Organization and the kinds of projects you’re typically involved in.
PHIL LAVOIE: Gotham Organization is a fifth-generation, family-owned real estate development firm with more than 112 years of experience shaping New York City’s skyline and neighborhoods. Driven by a deep-rooted commitment to quality, innovation, and community, we specialize in developing and managing mixed-use properties, encompassing residential, commercial, and institutional spaces.
AM: Hudson Yards is one of our favorite parts of the city, and it’s exciting to feature The Maybury on this cover shoot. What can you share about its design and the architects behind it?
PL: The Maybury makes a bold statement in the heart of Hudson Yards. Designed by the renowned Handel Architects, the building stands out with its sculpted brick-red metal façade and expansive floor-to-ceiling windows, forming a dramatic and modern profile. Inside, the design strikes a more serene note, with high ceilings, luxury finishes, and an inviting palette of natural textures. The result is a harmonious blend of architectural sophistication and warm, understated elegance.
AM: Can you walk us through the amenities at The Maybury, including common areas, wellness spaces, terraces, and more?
PL: The Maybury features over 20,000 square feet of meticulously curated amenities designed to enhance everyday living. Highlights include a 45th-floor cocktail lounge with panoramic skyline views, opening onto sweeping outdoor terraces ideal for entertaining or relaxing. Wellness offerings include a cutting-edge indoor/outdoor fitness center and a yoga studio. Additional conveniences include a 24-hour attended lobby, a secure package room with and exclusive access to Gotham Living concierge services—all designed to deliver comfort, ease, and sophistication.
AM: What kind of community events do you offer for residents?
PL: We believe that true luxury extends beyond beautiful spaces—it's about fostering a sense of belonging. Our thoughtfully curated resident programming encourages meaningful connections through events like “Sip the Sunset,” a DJ-hosted terrace happy hour; “Cardio Power Hour,” an energizing group fitness session; and “Bloom & Brush,” a creative floral painting workshop. These experiences bring neighbors together and activate our spaces with energy and purpose.
AM: Tell us about the GothamCard Perks.
PL: The GothamCard is our exclusive perks program that connects residents with the best New York City has to offer. From priority reservations at top restaurants and discounts at boutique fitness studios to invitations to private events, GothamCard Perks extend the luxury lifestyle beyond the building itself. It’s all about giving residents insider access to curated experiences throughout the city.
AM: When did The Maybury open, and what types of residences are available?
PL: The Maybury opened its doors at the end of 2024 and offers 453 residences, including a mix of studio, one-bedroom, and two-bedroom apartments. Among its offerings is “The Collection” — an exclusive suite of luxury residences spanning floors 35 through 45. These premium homes boast soaring ceilings, high-end condo-level finishes, and breathtaking panoramic views of Manhattan, tailored for those who appreciate exceptional design and elevated living. The building also features 28 Abode by Gotham units—efficiently designed micro-units ranging from 315 to 350 square feet. Each Abode includes built-in Murphy beds, integrated storage, luxury finishes, and generous ceiling heights, combining smart design with refined comfort.
AM: What in-unit features should potential residents know about?
PL: Each residence is designed to condominium-quality standards, featuring quartz countertops, premium panelized appliances, high ceilings, and stunning views of the city and river. Residents also enjoy full access to the building’s extensive amenity package and lifestyle programming.
AM: What services does the concierge offer?
PL: Our full-service concierge is dedicated to making daily life as seamless as possible. From move-in assistance to everyday needs like package management, dog walking, and home care coordination, the concierge is here to support every aspect of our residents’ lifestyles.
AM: Tell us about the Residents App.
PL: The Gotham Properties Residents App puts convenience at residents’ fingertips. It allows users to pay rent, book amenities, RSVP for events, request maintenance, and access exclusive GothamCard perks—all from one easy-to-use platform. It’s designed to enhance connection and simplify life at The Maybury.
AM: What are the benefits of living in Hudson Yards?
PL: Hudson Yards is one of the most dynamic neighborhoods in NYC. Living at The Maybury puts residents steps from world-class dining, luxury shopping, iconic cultural destinations, and green spaces like the High Line and Hudson River Park. The neighborhood is also a hub for leading employers and offers seamless transportation options—making it ideal for professionals.
AM: Can you tell us about the Covenant House partnership and their presence in The Maybury?
PL: Our collaboration with Covenant House—a nonprofit focused on supporting youth facing homelessness—is a vital part of The Maybury’s community mission. Their office that serves as an administrative hub for their international services is located within the building. We’re proud to host and support such an impactful organization and its work in the broader Hudson Yards area.
AM: Are there any upcoming Gotham Organization projects we should know about?
PL: Yes, we’re excited to move forward with Monitor Point, a mixed-use waterfront community in Greenpoint, Brooklyn. In partnership with the MTA, Greenpoint Monitor Museum, and the Department of City Planning, Monitor Point will generate significant civic and community benefits focusing on mixed-income housing, attractive public open space, sustainable design, energy efficiency, employment opportunities, and economic mobility. The development is poised to transform the Greenpoint waterfront into an intergenerational mixed-use income community.
IG @gothamorg
Read the MAY ISSUE #113 of Athleisure Mag and see FOOD PHILOSOPHY | Chef Esther Choi in mag.
We always look forward to making our way to Brooklyn for Bar Convent Brooklyn [Editor's Note: Check out our pre and post coverage from last year] which takes place at Industry City where we are able to sample an array of spirit brands on Jun 10th and Jun 11th. This trade/industry event brings the spirit and hospitality industry together within their tradeshow format as well as a number of parties, educational seminars, tastings and so much more!
Over the past few years, we have truly enjoyed getting to know about a number of brands, meeting creators of various spirits, and of course meeting mixologists who create craft cocktails at some of the world's best bars. Next month, we will share events we attended in Brooklyn as well as in the city and conversations, 1-on-1 tastings, spirits and more that took place over this jammed 2-day period.
PHOTOGRAPHY CREDITS | Bar Convent Brooklyn
Read the JUN ISSUE #113 of Athleisure Mag and see BAR CONVENT BROOKLYN in mag.
Sometimes, you want to connect with your friends and family and have beverages on hand that allow you seamlessly enjoy yourself without having to create a cocktail. Cutwater allows you to have a variety of quality drinks that you can enjoy out of the can and should you use choose to play bartender, they become great bases that can be added upon! We have enjoyed drinking these canned cocktails as well as attending a recent dinner where we got to explore the flavors as well as how they pair well with other dishes. We took some time to sit down with
Gwen Conley, Cutwater's Head of Innovation and Global Expansion to see more abu tthe brand, what her role is, how they decide the beverages that we enjoy from season to season and more!
ATHLEISURE MAG: Can you tell me about your background and how you came to Cutwater?
GWEN CONLEY: You could say my career’s been a bit of a wild ride—in the best way. I started out with a biology degree, a chemistry minor, and some master’s work in botany, thinking I’d end up in a lab or a classroom. And I did—for a while. I’ve been a biology teacher, an environmental chemist, a microbiologist, and even led a flavor panel at Ball Corporation. Eventually, all roads led to Cutwater, where I first came on board as Director of Quality and Innovation. Now, I’m Head of Innovation and Global Expansion, which basically means I get to dream up new spirits and canned cocktails, explore global markets, and make sure everything we put out reflects the best of what we can do. Along the way, I’ve judged at the World Beer Cup and GABF, and I teach sensory, microbiology, and beer & food pairing courses at UCSD and the American Brewer’s Guild. I even co-authored Beer Pairing: The Essential Guide from the Pairing Pros. At the end of the day, I just really love what I do—and I’m always chasing the next flavor, the next idea, the next adventure.
AM: What is the Head of Innovation and what does this role entail?
GC: As Head of Innovation & Global Expansion at Cutwater, I wear a few different hats—all focused on driving growth and pushing creative boundaries. On the innovation side, I lead the process of bringing new products to life, from concept to shelf. That includes creating unique canned cocktail formulations, managing sensory programs like food pairings and tastings, and overseeing flavor education initiatives. So far, I’ve helped bring more than 25 canned cocktails to life, alongside over 20 core spirits developed by Yuseff, me, and the team—with quality and creativity always front and center.
I work with our distributors and retail partners to help bring Cutwater to new markets, and I collaborate closely with marketing to make sure the story we tell emulates the product inside the
can. I also helped build our quality lab from the ground up and lead a team focused on constant improvement. At the heart of it all is a love for great flavor, thoughtful innovation, and making products we’re proud to stand behind.
AM: Tell me about the Tasting Room & Kitchen.
GC: Cutwater’s Tasting Room & Kitchen is home to our distillery and award-winning spirits portfolio, which includes whiskey, vodka, gin, rum, tequila, and liqueurs—some of which are featured in our canned cocktails. Since opening in 2017, we’ve become one of San Diego’s top distilleries and a go-to destination for both locals and visitors.
It’s not just a place to sample our lineup—it’s also a hub for innovation. We often test new product ideas here before launching them on a national scale. Throughout the year, we host seasonal events with curated food and drink menus to help guests celebrate in true Cutwater style.
AM: From start to finish, what is involved and what is the timeline regarding bringing a new flavor like Spicy Mango Margarita?
GC: Every new Cutwater cocktail starts with a spark of curiosity—what’s trending in the beverage world? What are our fans craving? Where’s the white space for something that hasn’t been canned before? From there, we get to work, experimenting with ingredients and dialing in the flavor until we’ve got something we’re excited about.
Next, we take it to the real test: our Tasting Room & Kitchen. It’s where we serve up these early concepts and listen closely to guest feedback. That input helps us refine the recipe and decide whether it’s ready for a bigger stage. If it makes the cut, the cocktail moves into final production and gets packaged for distribution—sometimes starting local, other times rolling out nationwide.
AM: We enjoy your Ranch Water Lime, Strawberry White Russian, and Whiskey Sour. What are your 3 go-to cocktails that you like from this line that we should have in mind?
GC: That would be like choosing a favorite family member! Right now, I will say that I am really loving our new Spring & Summer launches– Spicy Mango Margarita, Lemon Drop Martini, and Gin Collins – they are perfect for summer sipping and make hosting your friends and family a breeze.
Now, I can get creative with how to personalize the cocktails at home with fun garnishes like an umbrella!
AM: Why do you think that the canned cocktail market is so hot?
GC: People’s lives are full—and when it’s time to unwind or get together with friends, most 21+ drinkers don’t want to play bartender or buy a bunch of ingredients they’ll use once. Canned cocktails offer an easy, consistent option that still feels like a treat. When they’re made right—with real spirits, real ingredients, and real attention to flavor—they’re more than just convenient. That’s what we focus on at Cutwater: making sure what’s in the can actually delivers, every time.
AM: We have yet to try your Spicy Bloody Mary and you guys are always introducing new flavors - how do you decide what stays in the ongoing line versus those that are brought in and out?
GC: It’s a mix between art and science. We look at what is performing well now, but also forecast what we think will be popular in future to try and strike the right balance.
AM: Are there any new launches that you can share with us?
GC: We’re always exploring new ideas and listening to feedback from our fans. Innovation is in our DNA, and we love surprising people with fresh takes on classic cocktails. Be sure to follow us on social (@cutwaterspirits) for the latest updates—you never know when your new favorite might launch next!
PHOTOGRAPHY CREDITS | Cutwater
Read the MAY ISSUE #113 of Athleisure Mag and see IN THE SIP in mag.
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!
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.
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
PHOTO CREDIT | Park Hyatt Marrakech
Read the MAY ISSUE #113 of Athleisure Mag and see ATHLEISURE LIST | Park Hyatt Marrakech in mag.
BARBACOA: THE HEART OF TEX-MEX BARBECUE
Harvard Common Press
Brandon Hurtado
We're always looking to enjoy full flavored dishes and in Barbacoa: The Heart of Tex-Mex Barbecue, we are introduced to an array of dishes that we will enjoy placing into our rotation whether we're eating solo or having friends and family over. This cookbook is the first one that focuses on Tex-Mex and Mexican smoke-cooked barbecue.
This cookbook by celebrated Tex-Mex Barbecue practitioner, Brandon Hurtado of Dallas-area restaurant, Hurtado Barbecue, has appeared on Texas Monthly’s authoritative list of the Top 50 Barbecue Joints in Texas and in Southern Living Magazine’s ranking of the 50 Best Barbecue Restaurants in the Entire US South.
We're excited to create Pulled Pork Carnitas, Lobster Tostadas, and Brisket Birria Tacos this Summer as well as year around!
MATRIARCH: A MEMOIR
Random House Large Print
Tina Knowles
In Matriarch: A Memoir by Tina Knowles, we get the opportunity to learn about this Matriarch who is the mother of Beyoncé. We learn about how this woman as a young girl from Galveston, Texas became a determined woman who was self-possessed and self-aware to raise her daughter to be one of the greatest artists of all time.
We see who she saw the world growing up and how important it was to her to shape it in a way that she could lift limitations that were placed on her as well as realizing the power of dreaming bigger. This philosophy took her beyond the shores of Texas that she grew up in and elevated her to a place that truly allowed her to take her power into her own hands.
THE WAGER: A TALE OF SHIPWRECK, MUTINY AND MURDER
Sourcebooks Landmark
David Grann
The Wager: A Tale of Shipwreck, Mutiny and Murder is an International #1 Bestseller by David Grann - author of Killers of the Flower Moon. He takes us to 1742 to a shipwreck that illustrates the survival, savagery, and court martial that reveals a shocking truth! We learn that the actions that took place on The Wager, a ship whose captain and crew were not only on trial - but even the questions that circled around the idea of an empire.
We learn about the British Empire's involvement, what took place on the ship that washed up in Brazil, 30 emaciated men who had quite an interesting story to tell, and what valuables the ship sent to collect via this secret mission in the midst of all this activity.
As everything is found out what was once seen as a heroic endeavor, becomes one that is calculated and greed in the worst human behavior when we are left in extreme situations.
Read the MAY ISSUE #113 of Athleisure Mag and see BINGELY BOOKS in mag.
Read the MAY ISSUE #113 of Athleisure Mag and see 63MIX ROUTIN3S | JoJo Fletcher in mag.
This month's The Art of the Snack takes us back to Singapore at 3 Michelin Star restaurant Zén which is the sister restaurant to Frantzén located inn Stockholm which also has 3 Michelin Stars. We sat down with duo Executive Chefs Toraik Chua and Martin Öfner who combine their culinary creativity in this restaurant. Zén's ethos is based in a philosophy of balance and harmony that is woven into its very foundation.
We wanted to know more about how they came to embrace their passion for food, where they trained, and what guests can expect when they come in to dine here!
ATHLEISURE MAG: When did you realize that you fell in love with food?
CHEF TORAIK CHUA: It's a mixed feeling. Like everything I do, I adore it most of the time, but sometimes, I just want to get away from it all. One thing I'm sure of: I love the moment I return to my hometown and get to enjoy the amazing dishes cooked by a talented chef from a tiny, run-down restaurant called MaBrown. I feel like I'm in love every time I'm there.
CHEF MARTIN ÖFNER: I never had a clear moment of realisation, I was always drawn to flavours, smells, and textures. It’s been a natural fascination from the start for me.
AM: Tell me about your culinary background from where you trained to kitchens you worked in.
CH TC: I have rather mixed, but refined experiences. I started off at a French culinary school, then moved into the world of French bistros. From there, I entered the world’s best restaurant, Noma. Later, I moved to Stockholm to work at Frantzén, and was eventually sent to help set up Zén on this small island called Singapore. I went through two Michelin stars, the pandemic, and then the third star. Still here, still cooking!
CHEF MÖ: My culinary journey began in the Austrian Alps, influenced by my grandmother's cooking and the region's seasonality. I pursued culinary training focused on Austrian cuisine with classic French principles, honing my skills in local hotels. My experience expanded to Michelin-starred restaurants across Europe, including Restaurant Parkhuus in Switzerland, Rosengarten and St Hubertus in Austria, Geranium in Denmark, and De Librije in the Netherlands, where I specialised in pastry, fermentation, and R&D. An internship at Frantzén in Sweden led to a permanent position, where I found a strong connection to the restaurant's ethos and team.
AM: What is the cuisine that guests can enjoy when they come in to dine?
CHEF TC: À la minute cooking is at the heart of our cuisine—think of us as a Nordic Kaiseki. A natural progression of flavours runs throughout the entire menu, but always done in a way that’s deeply, deliciously satisfying.
CHEF MÖ: The cuisine blends Japanese and French techniques, with subtle influences from New Nordic cuisine.
AM: Tell us about the interior design and ambience of Zén?
CHEF TC: "Inviting" is the word I’d use—it feels like our home. You start off in the kitchen with small snacks and casual conversation, then move into the dining room for the main experience. Finally, you finish in the living room, wrapped in a cosy, hygge kind of vibe.
CHEF MÖ: The space reflects a purist Nordic sensibility, paired with Japanese aesthetics, all brought together by a Swedish design team.
AM: Tell us about your lunch menu and what we can expect when we are coming in at that time of day?
CHEF TC: A slightly faster-paced menu designed to cater to those with less time, while keeping the same flavours, spirit, and tone as our dinner experience.
CHEF MÖ: The lunch menu is more concise, but it covers all the essentials. We’ve intentionally shortened it to offer a quicker experience for our lunch guests.
AM: What are 3 dishes on the lunch menu that you are excited about?
CHEF TC: I like the Scallop dish with nordic elements! The White Asparagus dish is quite cool too, and I always adore the Fresh Fruits serving.
CHEF MÖ: I’m genuinely excited about the entire menu. Each creation has its own story — it’s hard to pick a favourite. A few highlights: French toast, marron, and Biwa Masu.
AM: For dinner, what can you tell us about this menu?
CHEF TC: We're now into a new season—warmer spices take the lead, while keeping everything deeply seasonal. Some of our signature dishes and bites have been moved around to make room for fresh, fun additions!
CHEF MÖ: The dinner menu is more extensive and includes a sweet course extension as well.
AM: What are 3 dishes on the dinner menu that you are excited about?
CHEF TC: Same as the lunch!
AM: You have a 3 Michelin Star, what does it mean to you to have this distinction?
CHEF TC: It simply means that everything we've been doing over the past few years has been great. Earning three stars takes incredibly high standards, top-quality ingredients, and exceptional execution.
AM: Are there any upcoming events that we should have an eye out for that are taking place at your restaurant?
CHEF MÖ: Formula 1 during Q3 here in Singapore will be an exciting new challenge for the team, and a different kind of energy to adapt to.
PHOTO CREDITS | Zén
Read the APR ISSUE #112 of Athleisure Mag and see THE ART OF THE SNACK | Zen in mag.
Growing up, we enjoyed watching the original Iron Chef and being introduced to Japanese cuisine as well as the culinary icon Master Chef Masaharu Morimoto. Watching his techniques, the joy he has when creating his dishes, and how it all comes together is phenomenal. Years later, we enjoyed dining at Morimoto Chelsea and had the pleasure of seeing him with all of his flair! Even seeing him during a Citi Taste of Tennis event ahead of the US Open, his passion and love for food, community, and coming together is always present!
As our cover star for our APR ISSUE #112, we sat down to talk to a man who is a Restaurateur, TV Personality, Author, Ambassador and Entrepreneur to find out about how he became a chef, his upcoming projects, and being the Grand Marshal of the Japan Parade on May 10th here in NYC.
ATHLEISURE MAG: What dish made you fall in love with food?
CHEF MASAHARU MORIMOTO: Sushi is the dish that made me fall in love with food. The artistry and the freshness involved in preparing sushi truly sparked my passion for cooking.
AM: When did you realize you wanted to be a chef?
CHEF MM: Before becoming a chef, I was set on becoming a professional baseball player. After I had a shoulder injury, I fully turned my passion to food and the rest is history.
AM: Where did you train and what kitchens did you cook in prior to opening your own restaurants?
CHEF MM: I trained in Hiroshima, Japan. I worked in traditional sushi shops before moving to America and becoming a chef at Nobu.
AM: How do you define your style of cooking?
CHEF MM: I blend traditional Japanese techniques with global influences. While I always honor the roots of Japanese cuisine, I also adapt my dishes to reflect the unique customs and flavors of the places where I’m serving them.
AM: Why is it important to do TV shows in addition to being a restaurateur, author, etc.?
CHEF MM: TV shows give me the chance to share my love for food with people around the world. It’s a way to connect with those who may not be able to visit my restaurants, but can still experience the essence of my cooking.
AM: What do you look for when it comes to opening a restaurant or concept?
CHEF MM: I look for a place where I can tell a story through my food, and where guests are excited to try something new. It’s about creating an experience that challenges the senses and brings people together through flavors they may have never encountered before.
AM: What do you love about Morimoto by the Sea on Holland America?
CHEF MM: Morimoto by the Sea on Holland America is something I’m very proud of. It gives me the chance to bring my flavors and techniques to the sea, offering guests a unique experience they can’t find anywhere else. I’m especially honored to be the Fresh Fish Ambassador, sharing the best fish with everyone onboard. The freshness of the ingredients and the setting make it a special place for both guests and myself.
AM: What does being involved in Japan Day and the parade mean to you?
CHEF MM: It is truly an honor to serve as the Grand Marshal of the 2025 Japan Parade. I am excited to share my Japanese heritage and celebrate this meaningful occasion with so many people. This parade is a beautiful way to connect with the community and showcase the richness of Japanese culture. It’s a moment to celebrate the traditions that have shaped me and continue to inspire my work.
AM: What are you looking forward to for the parade?
CHEF MM: Seeing the joy and energy as Japanese tradition blends with the spirit of the New York community is very exciting. It reminds me of how food and culture can unite people, creating meaningful connections across different backgrounds.
AM: How can people keep the celebrations going at Momosan Lexington between Apr 26 - May 10th?
CHEF MM: At Momosan Lexington, we’ve created a couple of special dishes and cocktails to celebrate the Japan Parade. You can enjoy our Okonomiyaki and The Last Petal cocktail, available now through May 10th.
AM: When you are not in your restaurants or at festivals, how do you take time for yourself?
CHEF MM: I’m always on the move. I often joke that my home is the airport, since I spend more time there than anywhere else. When I’m not traveling, I cherish the moments I spend with my wife. I'm turning 70 in May, so I'm trying to also just relax more.
AM: What can you tell us about your new NYC restaurant or upcoming projects?
CHEF MM: My new restaurant is opening at 1255 Broadway in NYC, and it’s going to be something very new and fresh for the city. I’m bringing in some of my favorite traditional Japanese techniques, but with a twist that I think will excite everyone. I can’t give away too much just yet, but I’m really looking forward to sharing it all soon.
AM: You can enjoy Japan Parade here in NYC on May 10th from 11am - 5pm on 72nd street between Central Park West and Columbus Ave.
PHOTOGRAPHY CREDITS | Front/Back Cover, PG 16 + 22 Courtesy of Chef Morimoto | PG 19 - 22 Patrick Wymore/Netflix | PG 24 - 27 + PG 28 for 9CH3F ROUTIN3S Holland America |
Read the APR ISSUE #113 of Athleisure Mag and see EXQUISITE EXPERIENCES | Chef Masaharu Morimoto in mag.
We first met JoJo Fletcher on S20 of ABC's The Bachelor and then she was the lead for S12 of The Bachelorette where she met Jordan Rodgers. Since then, we have seen her and her husband embark on a number of projects and TV shows. With the Summer being around the corner, we're excited for her latest venture, Saint Spritz which allows us to enjoy a great sip wherever we happen to Summer! We wanted to know about how she felt about her time in Bachelor Nation, upcoming projects, and Saint Spritz!
ATHLEISURE MAG: We've been fans since Ben Higgins’ The Bachelor season and your engagement to Jordan Rodgers on The Bachelorette. What did you learn about yourself during this time?
JOJO FLETCHER: I think the biggest takeaway I had after coming off my first season was just this new found confidence in myself and what I deserved that really stuck with me. The entire filming process is such a unique growing experience and it forces you to challenge yourself emotionally and mentally which really helped me know exactly what I was looking for in a partner. I’m thankful for the growing pains that came from the heartbreak of that first season because it ultimately led me to find my husband, Jordan on my season of The Bachelorette.
AM: You are an entrepreneur with a diversified portfolio that has included clothing brands, home renovations, and more. What do you enjoy about this work?
JF: I love the grind. I truly love the feeling of setting my mind towards something and seeing it through and learning how to pivot along the way. I have so many different passions that I have been fortunate enough to turn into business but it doesn't come easily or by luck. I think there is this misconception that if you are considered an "influencer" that I just slap my name onto something and call it a business. While this may be true for some, it’s not this style of work that fuels that entrepreneurship itch inside of me. Building and creating something from start to finish, being truly invested in the outcome of whatever business you plan to launch and working hard towards success is what I love the most about being an entrepreneur.
AM: When it comes to launching a new concept, what is it that you’re looking for in terms to collaborating with partners?
JF: I think it’s so important to stay authentic in whatever you do. Oftentimes, the best ideas are the ones that come from solving a personal problem, and I think that same authenticity has to translate into brand collaborations as well. For me, I have to like and use the brand first and have confidence that they can deliver on a new product that meets a “standard” I have in mind. Not only that, I want to make sure that I can bring something different or more unique to their existing portfolio that feels authentic to me and my personality. I always try to think, “How can I add my creative touch to this to add even more value to what they may already be offering.” If a brand is open and receptive to that sort of creative hands-on collaboration and I have confidence that we can put out a product/collection that I know speaks true to me and that others will love, then it usually makes for a successful partnership.
AM: Thankfully, it’s getting warmer every day and we’re thinking about ways to enjoy the outdoors, to hang out with friends, and more. You launched Saint Spritz. Can you tell me how this came about and what the meaning behind the name, Saint Spritz?
JF: The idea for Saint Spritz was actually born during a family trip to Italy for my brother, Ben’s wedding, where we really became captivated by the aperitivo tradition. When we came back home, we became a little obsessed with spritzes. What we noticed whas that depending on where you were or who made the drink, the flavor profile was always a little different. We wanted to capture that feeling of Italy but make it fit into our own lifestyles — something you could take on the go, whether you’re heading to the beach, the pool, the pickleball courts, or even the slopes.
Our whole goal was to transport people — to bring them to those places that really define that spritz vibe: Saint-Tropez, St. Barths, St. Moritz. We wanted it to feel like ‘après beach’ and ‘après ski’ in a can. And when it came to naming the brand, we went through a lot of ideas, but Saint Spritz just felt right. Like it was meant to be.
AM: It definitely ticks off a number of boxes from being RTD, a premium Italian spritz, wine based, convenient can and real fruit juice. Why was it important for you to have something like this on the market?
JF: At the time, the RTD category was packed with seltzer-style drinks or overly sugared cocktails, and we just didn’t want that. We wanted something that felt like a full-bodied cocktail, reminiscent of the iconic Italian spritzes, but without compromising — no added sugar, no artificial sweeteners, no toxic dyes. We also wanted it to be easy and for all occasions.
AM: Tell us about the 3 cocktails that are available.
JF: Our signature flavor, Amalfi, was actually the one we launched the company with. It’s a bittersweet orange spritz, with a flavor profile really similar to the classic Italian spritz everyone knows and loves. It’s bright, bittersweet, and super refreshing — made with orange wine, natural juice, and just the right amount of bubbles.
Then we have Sicily, which is our lemon basil spritz and probably our most universal flavor, It's this crisp fusion of zesty lemon and aromatic basil, with just the right balance of tanginess, subtle sweetness, and sparkling fizz.
And finally, there’s Hugo, our elderflower and lime spritz. Hugo’s kind of our ‘surprise and delight’ flavor. Traditionally, Hugo spritzes are clear, but ours has this beautiful purple color that makes it so Instagrammable — and it tastes amazing too, with floral sweetness, bright lime, and just a hint of mint. It’s definitely a crowd favorite when people try it.
AM: What can we expect from the brand this Spring and Summer?
JF: Our national retail launch is a huge milestone for us and something we’re really focused on right now. Last year, our retail footprint was mostly in Texas, so we’re really proud to now be expanding nationally and reaching so many more people.
AM: Where can we purchase it and will you do trade shows such as Brooklyn Bar Convent which is coming up soon?
JF: Target is kicking off our national distribution, which we’re really excited about, and we also have a great retail footprint with stores like Total Wine & More, Walmart, Tom Thumb, and more. You can check out our store locator to find us near you — and we’re actively adding even more retailers and locations as our national launch continues to roll out.
PHOTOGRAPHY COURTESY | Saint Spritz
Read the APR ISSUE #113 of Athleisure Mag and see SPRITZ & GO | JoJo Fletcher in mag.
We've enjoyed a number of dishes at Mokbar, Chef Esther Choi's restaurant which has phenomenal Korean dishes that are full of flavor. In addition, we always enjoy seeing her whether she is judging or in the midst of a cooking competition on Food Network or other networks.
We were invited to hang out with her as well as to enjoy an immersive experience at a pop-up with Listerine for their Clinical Solutions Sensitive Teeth which allow those who suffer with teeth sensitivities to have a moutwash that they can use. At this event, we enjoyed a number of dishes curated by her as well as to talk with her a bit about what led her to being a chef, why she loves Korean cuisine and S2 of 24 in 24: Last Chef Standing!
ATHLEISURE MAG: We are so excited to be able to chat with you as we have been fans of yours between your restaurants as well as the shows you have been on.
CHEF ESTHER CHOI: I’m so thankful for your support! We have to support each other!
AM: Absolutely!
What was the first dish that made you remember why you fell in love with food?
CHEF EC: I think for me, it might not be a specific dish, but an ingredient and it's kimchi.
AM: I love kimchi.
CHEF EC: Yeah, awesome! You'll have some tonight.
AM: I was so hoping.
CHEF EC: I mean, I love kimchi. I grew up eating kimchi, and it reminds me of not only like my family, but like my grandmother specifically. She taught me how to make it, and kimchi is something that you kind of - there's not like a real recipe for it.
AM: Right.
CHEF EC: It's really more about, like, the true nature of like cooking. So, I think, for me, it always kind of gave me those feelings, which is why, I'm so obsessed with it. It's pretty much on every item on my menu, and it's something that, I, you know, treasure. It's not only like a food item, but also like a culture. I like to say that kimchi, it's a way of life.
AM: Yeah.
CHEF EC: So, I'd say, that's my dish - forever.
AM: When did you realize you wanted to be a chef?
CHEF EC: I loved food, always like my whole life. I grew up cooking with my Grandmother. Food was such an important part of my family and growing up. When I was thinking about what I wanted to do with my life, I knew that it had to be food related. I didn't know if I wanted to be a chef specifically at the time, but I think the path of like going into food led me to want to be the closest to it, which is the chef.
AM: You have amazing restaurants.
CHEF EC: Thank you!
AM: Can you tell us a little bit about each of your restaurants?
CHEF EC: Yeah, of course.
So, the first restaurant I started when I was 28 was Mokbar, and that is in Chelsea Market, and it's a tiny little noodle shop in, one of the busiest markets in New York City. So, like, I wanted to bring something that's totally unique, but also being true to who I am and my heritage. So I chose this concept of doing Korean style Ramen, which you'll actually have some tonight.
AM: Very excited about this!
CHEF EC: Yeah, it's not your traditional Ramen, but like, it's Ramen infused with a lot of Korean ingredients, so it's kind of like your first step into trying Korean food, and so that has kind of been my philosophy and motto throughout, like my entire career and all my restaurants kind of go by that, where it's like, I want people to fall in love with Korean food and make it into their repertoire. So, like if you're ordering Chinese every week and Sushi, why can't you order at Korean?
AM: I’ve been known to have it 3 or 4 times a week. It is one of my favorite cuisines!
CHEF EC: Really! Oh my God! I love it. I love it. So, what’s your favorite Korean dish?
AM: So tough! I love Korean Fried Chicken, of course kimchi and I’m always down for kimpbap!
CHEF EC: In addition to kimchi, we're doing Korean Fried Chicken tonight.
AM: Yum! With kimchi, I literally will have it multiple times a day.
CHEF EC: I love all of this! You should be Korean!
And it's so healthy, too!
All of my restaurants are inspired by like Korean cuisine heritage, but they're done in more modern ways. So I do have a sit-down restaurant called GAHM in Brooklyn, and that one is definitely like full service.
The one that I started in Chelsea Market Mokbar, we have now several locations, and it's more of a fast casual. So, grab and go. We just opened our 5th location in Vegas a few months ago. We're very excited definitely my food concept is always going to be Korean forward.
AM: Why did you want to partner with Listerine?
CHEF EC: I would say this partnership is really special for me because I mean, there's a few reasons. First is because Korean food is, like, we're very into temperatures like the hot food has to be very very hot. You can see, you know, when you order a Korean dish, it always comes out like piping piping hot, almost like boiling at the table.
And then cool. Things are like, super cool, so you know lots of people who come to eat food, I want them to experience it fully without being disrupted by like having sensitive teeth, which is a big thing. So partnering with Listerine, it was like the perfect marriage. So, curating a menu that, can you know, kind of, let you think about all those sensitivities, it's like a perfect match.
Korean food also is very garlicky and very, you know, kimchi is very pungent.
AM: Everyone needs to have it!
CHEF EC: Yeah, exactly. So, there needs to be like Listerine always around after eating Korean food, so I just felt like, I'm like, what a perfect partnership.
AM: I love that!
You're back hosting S2 of 24 in 24: Last Chef Standing, how excited are you?
CHEF EC: It's crazy - I thought S1 was crazy, but S2 is even crazier! Which I don't even know how that's possible. But, um, yeah, this season's gonna be super exciting, especially because of the lineup of chefs that are competing. It's insane with the list. There's a lot of drama around it, Lots of emotions, so it's like, real, true, I'd say the closest to reality as opening up a restaurant as it can be!
IG @listerine
PHOTOGRAPHY CREDITS | PG 36 Patrick Wymore/Netflix | PG 39 LISTERINE
Read the APR ISSUE #112 of Athleisure Mag and see APRES SPICY | Chef Esther Choi in mag.
We're always looking at wines to add to our bar carts or cabinets and it's a no-brainer when the aesthetic of the bottle is just as lovely as the wine itself. We took some time to sit down with Andrea Brambila, winemaker at Chloe to find out more about how she came to the industry, learning more about Chloe, and the collaboration that they did with accessory designer and lifestyle brand, Lele Sadoughi.
ATHLEISURE MAG: When did you realize that you wanted to be a winemaker?
ANDREA BRAMBILA: I have been in the wine industry for over 20 years and have been head winemaker of Chloe Wine Collection for the last several years. I love everything about the wine and the brand. I was always drawn to the blend of art and chemistry in winemaking and enjoy the unique challenges each vintage brings.
AM: Can you tell us a bit about the ethos of the brand, Chloe?
AB: The Chloe Wine Collection is built on the ethos of creating high-quality, thoughtfully crafted wines that reflect the passion, artistry, and dedication of the winemaking process. We emphasize a commitment to producing elegant, approachable wines that cater to a range of palates while maintaining a focus on quality.
AM: What can you tell us about the portfolio of Chloe?
AB: In our winemaking, we strive to produce the best representation of the varietal. It’s truly the classic style. I spend a lot of time working with the local growers whether that’s in Northern Italy for our Pinot Grigio or in the cooler, coastal climate of Monterey County for our Pinot Noir and Chardonnay to Marlborough, New Zealand for our Sauvignon Blanc.
AM: Tell us why it is important that you engage in traditional winemaking when it comes to making this portfolio of wines and what is the process?
AB: Engaging in traditional winemaking is crucial for us because it allows us to honor and respect the rich history and craftsmanship that has shaped the wine industry over centuries. The process is not just about making wine, but about respecting time-tested techniques, the land, and the heritage that comes with each bottle. By utilizing traditional methods, we ensure that every wine tells a story - of the soil, the climate, and the hands that have worked the vines. This means focusing on quality, balance, and finesse in every step, from hand-picking the grapes to carefully controlling fermentation. Our process embraces both the old and the new, creating wines that are timeless yet sophisticated, and that truly reflect our passion for creating something exceptional.
AM: Can you speak on cultivation, fermentation, and aging of wines and what those techniques are?
AB: The Chloe Pinot Grigio is bright and classic and is fermented in 100% stainless steel tanks, delivering fresh, fruit-forward flavors with mouthwatering acidity, balanced minerality, and pure panache.
The Chloe Pinot Noir is elegant, and complex. It’s cold-soaked, cool-fermented, and aged in French oak, offering a plush mouthfeel, balanced texture, and a rich, satisfying finish.
AM: As a winemaker who spends time with local growers in Northern Italy as well as in Monterey County, CA - what takes place here and why is it important for you to be part of these steps in winemaking?
AB: Spending time with local growers in both Northern Italy and Monterey County allows me to connect deeply with the land and understand the unique characteristics of each region. The collaboration with these growers is essential because it gives me insight into the specific terroirs, climates, and farming practices that shape into the specific terroirs, climates, and farming practices that shape the wines. By being directly involved in these steps, I bring that knowledge back to our winery, ensuring it influences each varietal expression and translates into wines that reflect both the distinctiveness of their origin and our commitment to quality.
AM: How did the collaboration between CHLOE and Lele Sadoughi come about?
AB: Pairing Chloe Wines with Lele Sadoughi was a natural fit, as her feminine aesthetic and iconic bow designs mirror the essence of the Chloe Wine Collection and its signature label bow. This collaboration marks Chloe's first with a fashion designer and Lele's first with a wine brand.
AM: The bottles for both of these wines are a departure from the ones that are associated with the brand. Can you tell us about the LTO design process and why you wanted the bottles to be this way?
AB: The design reflects the beauty of the wines and celebrates what our bow signifies: high-quality wines from the most pre-eminent wine regions around the world. The oblong glass vessel resembles a perfume bottle with elegant-curved shoulders, which directly reflects the experience we want our drinkers to have when enjoying the wine - an elevated, premium, and luxurious experience.
AM: In looking at the bottles, they are so appealing to work with. What are 3 items that you would pair with the Pinot Grigio as well as the Pinot Noir as we begin to plan meals at our homes this season?
AB: Our Chloe x Lele Pinot Grigio pairs well with light, fresh dishes. Here are three great options:
• Grilled Shrimp or Branzino – The crisp acidity of the Chloe Pinot Grigio complements the delicate flavors of seafood, especially grilled shrimp or grilled branzino.
• Fresh Salads – A Caesar wedge salad enhances the refreshing notes of the Chloe Pinot Grigio.
• Parmesan Risotto – Chloe Pinot Grigio’s crispness and citrus notes pair beautifully with the richness of a classic Parmesan Risotto.
Our Chloe x Lele Pinot Noir is a versatile red wine that pairs well with a variety of dishes. Here are three of my favorite options:
• Rosemary & Thyme Roasted Chicken – The light tannins and fruity notes of the Chloe Pinot Noir will complement these savory flavors.
• Grilled Salmon – The acidity in our Chloe Pinot Noir and subtle earthy flavors pair wonderfully with the richness of grilled salmon or other fatty fish.
• Pasta ai Fungi – Chloe Pinot Noir’s earthy undertones make it a great match for dishes featuring mushrooms.
Now that we know more about Chloe, the brand, and their collaboration with Lele Sadoughi, it's time that we talk with this accessory designer to find out about her brand that has been styled in our editorials, how she came to the brand, and more!
AM: When did you realize that you wanted to be an accessory designer, and do you remember the first piece that you designed?
LELE SADOUGHI: I started my career in ready to wear managing pattern makers. I would get creative projects to paint and bead panels, and knew I loved working with the details. I started to design trims at Rebecca Taylor, so picked out all the buttons, ribbons, and bows that adorn outfits. This led me to designing jewelry for many companies including Banana Republic, Tory Burch, and launching the jewelry at J. Crew.
For the first accessory I designed, I remember making a ribbon necklace with bleached wooden beads for Banana Republic. Thousands of them were produced. My most viral design is the bubble necklace I made for J Crew, when it was all about layering necklaces and wearing a statement piece.
AM: Where do you look to in terms of inspiration for the next collection that you create?
LS: Inspiration for my designs comes from all around me—nature, art, culture, and even everyday life. I’m constantly looking for beauty in unexpected places: color combinations in a painting, the texture of a material, or the patterns found in natural landscapes. I love traveling, and each place I visit brings a new wave of creative energy. Above all, my inspiration often comes from the emotions I want to evoke. Whether it’s empowerment, joy, or a sense of nostalgia, I aim to create pieces that connect with people on a deeper level.
AM: I've had the pleasure of styling photoshoots and including your brand in these editorials! As someone who loves accessories, what does accessorizing mean to you and how do you feel it compliments your identity?
LS: Accessories give the ability to showcase personal style on top of a well-dressed outfit. There’s nothing better than putting together an outfit that makes you feel feminine and confident and adding an accessory like a headband, sunglasses or a bow to complete the look and elevate it that much more. Adding an accessory is like treating yourself to a little luxury, and putting a bow on this fabulous Chloe Pinot Grigio bottle is doing just that.
AM: The Chloe bottle is gorgeous! Can you tell us about the inspiration behind the bottle and elevating their iconic Chloe bow?
LS: I was very honored to work with Chloe to create the perfect accessory for them. They came to me with this stunning, super luxurious perfume bottle-styled bottle and asked me to celebrate the signature bow on the label and hero the quality of the wine in the bottle. So, I designed a handmade, double layer silken bow to accent the limited-edition Chloe Wine Collection bottle, so this new beautiful shape can stand out amongst its neighbors. The elegance of the perfume-like shaped bottle evoked such femininity, and adorning it with this chic, luxurious black silken bow was the ultimate finishing touch. Not only is the limited-edition Chloe bottle visually exquisite, but the taste is also perfect for sipping. The bottle serves as a great collector’s piece that will sit pretty, even next to your Lele accessories.
AM: How do you make the everyday seem a bit more luxurious especially as we continue to navigate the Spring and begin to embrace the Summer?
LS: Every day should be luxurious, joyous, celebratory and over the top. Maybe it’s the thrill of adding a bold accessory to compliment an outfit, or even something as simple as pouring yourself a glass of your Chloe wine. To be able to showcase personality through luxurious bows and accessories is a great way to celebrate style, the art of living and enjoying life!
AM: You recently launched your one-of-a-kind Floral Boutique Collection! Are there additional launches and collaborations that we can keep an eye out for?
LS: We are always working in new collection drops. We have a surprise drop of rainbow colored crystal headbands coming soon. Also, every spring we drop a collection using Liberty of London prints as well as an Americana collection just in time for the summer.
IG @chloewine
PHOTOS COURTESY | Chloe Wine
Read the APR ISSUE #112 of Athleisure Mag and see FINE + DIVINE in mag.
Phoenix is in the midst of a major cultural and culinary shift. It’s always had natural beauty and big energy, but now there’s this bold new layer of luxury, innovation, and downtown vibrance that’s impossible to ignore. You’ve got nationally recognized restaurants, a dynamic art scene, and a community that’s craving high-touch, high-style experiences. The Ra Ra Room, is a menbers-only supper club located inside the PHX Arena so you can catch a Suns or Mercury game.
Mat Ishbia (owner of the Phoenix Suns and Mercury) and Major Food Group (Jeff Zalaznick, Mario Carbone, Rich Torrisi) who has built CARBONE, ZZ’s Club, The Grill, and Sadelle’s. They've redefined dining in cities like New York, Miami, Hong Kong, and now Phoenix.
This is paired with Mat’s commitment to transforming downtown into a true lifestyle destination making this a perfect blend of creativity and ambition.
The Ra Ra Room is designed as a sultry Art Deco (think Gatsby elegance) speakeasy tucked discreetly within the event level of the PHX Arena. It’s intimate and indulgent, with layered textures, moody lighting, custom finishes, and a sense of discovery in every corner. There’s a lounge that hums with energy, two private dining rooms for more exclusive affairs - a gorgeous bar.
Membership isn’t limited to locals! Whether you live in Phoenix full-time or travel in often for Suns games, business, or leisure, The Ra Ra Room is designed to be your go-to escape. They're looking for individuals who appreciate luxury, exclusivity, and community. With curated experiences, concierge access, and event perks, it’s more than a dining membership—it’s a lifestyle investment.
The menu includes some of MFG’s greatest hits, with signature dishes like CARBONE’s Spicy Rigatoni Vodka, Veal Parmesan, and Caesar Salad alla ZZ. There’s also a stunning raw bar—Dressed King Crab, Half Lobsters, beautifully plated oysters—as well as classics like sizzling Shrimp Scampi and their crave-worthy Steakhouse Burger.
We also like that their lavish gourmet pantry that has their house-made popcorn, it's buttery, aromatic, totally addictive. Then there's the candy dispenser bar filled with every gummy variety you can imagine, like something straight out of a candy store, plus boxes on boxes of fan-favorites from chocolatey to fruity and beyond.
Their white-glove service starts from the moment you enter through an unmarked door signified only by a glowing martini icon. It includes a personalized reservation system, the highest quality of table attention, complimentary valet parking, and exclusive access to last-minute reservations or event tickets. Whether it’s a special celebration or a spontaneous night out, everything is tailored for ease, elegance, and delight.
THE RA RA ROOM
201 E. Jefferson St.
Phoenix, AZ 85004
therararoom.com
PHOTO CREDITS | The Ra Ra Room
Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | The Ra Ra Room in mag.
We love throughout the month to pop into our local Tacombi (Flatiron and West Village is in our rotation here in NYC). We love popping by for a late lunch and if it's Tues, we're partaking in the Taco Tuesday Club which allows you to buy 1 and get 1 free taco! The vibe is always chill, it's fun music, and you can get in and out quickly if you're interested or hang out with friends and family!
Tacombi began in 2006 in the Yucatán which is all about balmy weather, palm trees, and eternal beach vibes. Regardless of the location that you happen to grab a bite, you'll find those vibes in there - even when it's in the winter! By 2010, it came to NY and began popping up in various neighborhoods, and is now in a number of cities across the country!
We have a number of our go-to's that are non-negotiables when we come in! The Al Pastor Tacos which are so juicy with Mexico-style free-range pork that is marinated in chiles and spice. We love the slice of pineapple and being able to squeeze a bit of lime on it. We always pair it with Rice & Beans as well. Every now and then, we also like to add another taco from their Beef Birria with Jalisco Brisket and Chihuahua Cheese that is served with a savory broth!
It's always fun to pair this with their Mezcalita, a strawberry Mezcal drink that we have enjoyed in their Flatiron location as well as their Sandia Santa which is a watermelon aqua fresca with lime and tequila. It's always refreshing.
They also have a selection of beers. that are great to enjoy with whatever you decide to eat whether you're there for lunch or for dinner!
Defintiely make sure that you keep an eye out on their Instagram as they do a number of culinary collaborations where new items are added to the menu for a limited time. There may also be different menus depending on the location that you happen to dine in.
Whether you're dining in or getting take-out, you are bound to have a satisfying meal!
TACOMBI
Tacombi Flatiron
30 W 24th St
NY, NY 10010
Tacombi West Village
255 Bleecker St
NY, NY 10014
Visit Tacombi's site to see a location near you.
IG @tacombi
PHOTO CREDIT | Tacombi
Read the APR ISSUE #112 of Athleisure Mag and see ATHLEISURE LIST | Tacombi in mag.
Read the APR ISSUE #112 of Athleisure Mag and see THE 9LIST 9M3NU in mag.
