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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
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  • Athleisure Studio
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  • Athleisure TV
  • THIS ISSUE
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PHOTO CREDIT | DANCING WITH THE STARS – ABC’s “Dancing With The Stars” stars Britt Stewart. (ABC/Andrew Eccles)

IN STEP WITH | BRITT STEWART

September 15, 2023

There’s something about dancing that is so freeing whether you enjoy it personally, professionally or watching it on TV! Tomorrow is National Dance Day and we had the chance to catch up with Dancing With the Stars’ pro, Britt Stewart, who partnered with BAND-AID® Brand to celebrate this day (find out about their National Dance giveaway on their Instagram where you can find out about how you can win a special mailer that includes Britt’s favorite BAND-AID® Brand OURTONE® bandages, a gratitude journal, face masks, a gift card for dance gear and more as it’s live now! In partnership with her non-profit, Share The Movement, they’re honoring the uplifting power of dance in Black and Brown communities by sharing all of Britt’s dance “Must-Haves!” 

We took some time to talk about how Britt became a dancer and her passion for it! We also wanted to know how she came to DWTS and the latest season of this show which kicks off season 32 on Sep 26th! We also wanted to know more about her partnership with BAND-AID® Brand as well as how she uses her platform to promote diversity in dance!

ATHLEISURE MAG: What was the moment that you realized that you wanted to be a dancer?

BRITT STEWART: Oh, wow! I don't know if I realized it for myself because I was three years old when I started dancing, and my parents put me into it. But as soon as I started dancing, my parents knew that that was my passion. Then, I had an amazing opportunity professionally when I was 15 years old, when I was in the high school musical movies, and it was what really showed me what a career in dance would be like. After that, I just was stuck and that's what I ended up doing!

AM: Where did you train and what kind of dance do you do or lean towards?

BS: I trained in Denver, Colorado at Artistic Fusion Dance Academy. I also trained at my art school from sixth through 12th grade at Denver School of the Arts. Growing up I trained in everything. I was classically trained with ballet and modern and contemporary and jazz. I also did tap and hip hop and cultural dances. And now of course, I lean toward all styles of ballroom dance. I would have to say my favorite is jazz through and through, but I love Samba and Viennese Waltz.

AM: You have toured as a dancer for a number of artists including: Selena Gomez (Only Murders in the Building, Selena + Chef, Dear…), Rihanna (Ocean’s 8, Battleship, Valerian and the City of a Thousand Planets) Janet Jackson (Poetic Justice, Why Did I Get Married?, Why Did I Get Married Too?), Demi Lovato, and Florence and the Machine! You danced during Super Bowl XLIX and have also been in Grey's Anatomy, Bunheads, and the Gilmore Girls to name a few - how has it been to showcase your talents on so many stages and different ways?

BS: My career feels so expansive because I started so young, and I also feel very blessed that I got so many different experiences on so many different stages, from live stage to  TV and film. It has really been a blessing to be able to call my passion my career and my work. I know that that is something that doesn't always happen, so I don't take it for granted.

AM: You joined DWTS as a dancer in Season 23 - 27 and then became the first black female pro on the show in Season 29! What attracted you to being on this show and what is the difference between being a dancer versus a pro?

BS: The show actually started as just a regular commercial job. I got hired to do one little performance, and that is where the producers saw me and asked me to audition for the show. It really came out of the blue! I knew that I wanted something different and I wanted to be challenged. This was right after Katy Perry's tour. I had been with her for three years, and I really loved working with her, but I knew that I just wanted something different at that moment. And literally, Dancing with the Stars fell into my lap. It pushed me in so many ways. The biggest difference between being a dancer and a Dancing with the Stars pro is it really does hold so much responsibility. As a pro you not only get to dance, but to choreograph and to teach and really create a relationship with whoever your partner is.

AM: You've partnered with Johnny Weir (Zoolander 2, Happy!, Spinning Out), Martin Kove (The Karate Kid, Rambo First Blood II, Cobra Kai), and Daniel Durant (Switched at Birth, Chicago Med, CODA) - how do you prepare to work with partners who have varying levels of expertise and what's that process like?

BS: The process of working with all levels and expertise is very unique to each season. I stay true to myself as a choreographer and as a teacher, but I always enter the room with an open heart and open mind and choreograph and teach for that partner's needs.

AM: What has been your favorite memory of being on this show?

BS: Oh my goodness. Well, my favorite memory on Dancing With The Stars is hard to choose because my first season was so rewarding. I really earned a friend for life from Johnny Weir, and he was honestly the perfect first partner I could have asked for. But then, I don't know. I mean, being partnered with Daniel and then falling in love with him, I guess that's my favorite memory!

AM: What can you tell us about the upcoming season that we should keep an eye out for and what are you looking forward to?

BS: Unfortunately, I can’t share too much information about the upcoming season but stay tuned for more to come shortly!

PHOTO CREDIT | Angela Pham at Ballet Hispánico, New York City - Dance Pros Britt Stewart and Brandon Armstrong show off their moves at a recent event hosted by BAND-AID® Brand OURTONE® and nonprofit Share The Movement. 

PHOTO CREDIT | Angela Pham at Ballet Hispánico, New York City - Dance Pro Britt Stewart hosts a moving panel about barriers Black and Brown dancers face at a recent event hosted by BAND-AID® Brand OURTONE® and her nonprofit Share The Movement. 

AM: Tell me about Share The Movement, how you are partnering with BAND-AID® Brand OURTONE® with dance clinics here in NYC, LA, and Atlanta, and why this was synergistic for you.

BS: Share The Movement is a nonprofit organization and I’m lucky enough to serve as President. Share The Movement was created by an amazing group of dancers, choreographers and dance enthusiasts, and we launched in April of 2021. Our mission is to increase diversity in the professional dance industry. As an organization, we’ve really grown in the last several years through our mentorship and summer scholarship programs. We also help young BIPOC dancers continue with training and development opportunities.

Through our partnership with BAND-AID® Brand OURTONE®, we’re putting our mission into action—helping to develop young, diverse dancers. Together we are hosting a series of free dance clinics in Atlanta, New York and Los Angeles. I'm currently here at the New York City event, which just begun, and it's been amazing to create a space where everyone can feel seen and heard. It has been so special.

AM: I'm caramel complected and the fact that there is an option to have wound care options that match our skin is really exciting. Why is this important for dancers?

BS: Having a brand that embraces different skin tones is so important for everyone, especially dancers. We are always on stage or in class where we are prone to cuts, bruises, blisters— you name it. Having BAND-AID® Brand OURTONE® bandages at the ready and matching my skin tone just adds that extra layer of confidence to any rehearsal or performance, shifting the focus back to my performance rather than exposing a wound.

AM: How are you using your platform to amplify content from Black and Brown dancers for National Dance Day?

BS: BAND-AID® Brand OURTONE® and I are teaming up for a giveaway in celebration of National Dance Day on Sunday, September 16! People will have the chance to celebrate dancers and win some of my favorite dance essentials, including BAND-AID® Brand OURTONE® bandages. Be sure to stay tuned for additional details and how you can enter the giveaway on BAND-AID® Brand's Instagram page @bandaidbrand.

 Read the latest issue of Athleisure Mag.

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9LIST STORI3S | INNA

September 14, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 9LIST STORI3S | INNA in mag.

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63MIX ROUTIN3S | JOEL CORRY

September 13, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 63MIX ROUTIN3S | Joel Corry in mag.

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63MIX ROUTIN3S | NATHAN ADRIAN

September 12, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 63MIX ROUTIN3S | Nathan Adrian in mag.

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THE 9LIST

September 11, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see THE 9LIST in mag.

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63MIX ROUTIN3S | FERRY CORSTEN

September 10, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 63MIX ROUTIN3S | Ferry Corsten in mag.

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9LOOKS | DOLCE & GABBANA

September 9, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 9LOOKS | Dolce Gabbana in mag.

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ATHLEISURE BEAUTY

September 8, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see ATHLEISURE BEAUTY in mag.

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9PLAYLIST | JOEL CORRY

September 7, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see 9PLAYLIST | Joel Corry in mag.

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HE ROCKS THIS EASY STYLE TO NAVIGATE HIS DAY

September 6, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see HE ROCKS THIS EASY STYLE TO NAVIGATE HIS DAY in mag.

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THE PICK ME UP

September 5, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see THE PICK ME UP in mag.

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RASPBERRY OIL BEAUTY

September 4, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see RASPBERRY OIL BEAUTY in mag.

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IN OUR BAG | WHEN WATCHING MOVIES OUTSIDE

September 3, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see IN OUR BAG | When Watching Movies Outside in mag.

In AM, Aug 2023, In Our Bag Tags In Our Bag, Anker, Youngblood Comsetics, Nebula, Colmar Originals, Boscia, Adoratherapy, Miami Beach Bum, Gracias a Dios
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#TRIBEGOALS

September 2, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see #TRIBEGOALS in mag.

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HOW TO DRESS | WHEN WATCHING THE MATCH

September 1, 2023

Read the AUG ISSUE #92 of Athleisure Mag and see HOW TO DRESS | When Watching the Match in mag.

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ATHLEISURE MAG ISSUE #92 | JOEL CORRY

August 31, 2023

In this month’s issue, our front and back cover story is with EDM DJ/Producer and hitmaker, Joel Corry! With his latest single, Drinkin' that dropped last Fri for his upcoming album, Another Friday Night with MK and Rita Ora. We caught up with him in Ibiza to talk about he got into the music industry, his creative process, his latest single, upcoming album, his schedule, passion for fitness, and more.

We also caught up with Creator/Executive Producer and storyteller, Monica Medellin whose docuseries Surf Girls Hawai'i, which can be streamed in it's entirety on Prime Video. We talked about her career, a number of her projects, her passion for sports, and why she wanted to share the story of native Hwaiian women who are competing to be on the World Tour. We also chatted with Team USA Olympic Swimming Medalist Elizabeth Beisel. She talked about her love for swimming, being an Olympic athlete, the importance of swimming as a skill that we should all know to be safer in the water, giving back through USA Swimming Foundation, Block Cancer and the Newport Folk Festival!

We took some time to talk with Chef Jacqueline Blanchard who has worked in Michelin starred kitchens and took her knowledge and passion back to New Orleans with Sukeban and Coutelier NOLA, her cutlery and culinary tools/accessories store. We talked about kitchens that she trained in, why she launched her store which includes craftsmanship from Japan with an array of knives, why she is passionate about Japanese cuisine and how it parallels with Southern Louisian food, and more.

Prior to the SAG-AFTRA strike, we took some time to talk to Netflix The Upshaws' Jermelle Simon. We talked about his career which includes the stage as well as this series which is back for another season, his creative process, auditioning with Denzel Washington, and upcoming projects and manifestations.

Labor Day Weekend here in NY means that it's time for Electric Zoo. We give a bit of a preview of what to expect this season and in the SEP ISSUE #93, we will have interviews from artists that participated!

This month’s 9PLAYLIST comes from EDM DJ/Producer, Joel Corry. Our 9LIST STORI3S comes from singer/songwriter and entertainer, INNA. Our 63MIX ROUTIN3S comes from EDM DJ/Producer Joel Corry, EDM DJ/Producer Ferry Corsten, and Team USA Olympic Swimming 8X Medalist Nathan Adrian.

Our monthly feature, The Art of the Snack shares a must-visit to Centrolina inYDC. This month’s Athleisure List comes from Halifax Hoboken at the W Hotel Hoboken and Rua Thai in Brooklyn. As always, we have our monthly roundups of some of our favorite finds.

Read the AUG ISSUE #92 now.

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CHRISTIAN SIRIANO X GREENIES COLLABORATION

August 27, 2023
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A post shared by Christian Siriano (@csiriano)

We’re just a few days out from NYFW and that much closer to the fall season! When you’re out and about with your four legged friend, why not make it a true match? Noted designer and host of BRAVO’s Project Runway, Christian Siriano has partnered with Greenies to launch the Houndstoothless Collection. Now we know that Houndstooth is a timeless and iconic fabric, but Houndstoothless is strategically missing “teeth” in the design to represent the canine dental crisis, as 80% of dogs show signs of oral health issues by the age of 3, according to the American Veterinary Medical Association. Christian is a dedicated pet parent to his three pups, making this Greenies project a natural fit to promote dog dental health via canine couture!

Now through September 6th, anyone in the U.S. over the age of 18 can enter the sweepstakes at greenieshoundstoothless.com to get their paws on the iconic trench coat set. There will be 150 grand prize winners, receiving the limited-edition matching trench coats, and 300 second-tier prize winners receiving GREENIES dental treats for their dog. 

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TRUE HOSPITALITY | CHEF MICHAEL VOLTAGGIO

August 26, 2023

We're really excited about this month's cover, Bravo's Top Chef Season 6 Winner, and Titan Judge on Food Network's Bobby's Triple Threat, Chef Michael Voltaggio. He also makes a number of guest judge appearances on Guy's Grocery Games as well as Beat Bobby Flay! When he's not on set, you can find him taking his dishes and experiences to the next level alongside his brother Chef Bryan Voltaggio whether it's at Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger and other projects! As someone who we have admired in terms of his culinary point of view, technique and keeping hospitality at the forefront of all that he does, we wanted to sit down with him to talk about how he got into the industry, where his passion comes from, how he has navigated the hospitality space, his approach to his concepts, working alongside family, Season 2 of Bobby's Triple Threat and how he has taken a number of opportunities to connect with guests and viewers as well as to stay sharp in and out of the kitchen!

ATHLEISURE MAG: So, when did you first fall in love with food?

CHEF MICHAEL VOLTAGGIO: Oh wow, I don’t think that I have ever been asked that!

AM: We ask the tough questions around here!

CHEF MV: I think that it happened around necessity. I would say that I first fell in love with it when I understood the creativity that went into it. Because, I was a very, very picky eater as a kid and when I got my first job cooking, I started to look at ingredients as a kid meaning that things like cauliflower for instance – I remember thinking to myself that if I could make this, in a way that I like it, then people who actually like cauliflower will love it. So for me, I started seeing how creativity could sort of, not only like give me a chance to artistically express myself, but also be a chance for me to maybe make ingredients more accessible for more people because it made the ingredients more accessible to me. So I think that realizing that the creative part was as important as the technical part, I think that was the moment that I fell in love with it.

I always knew that I wanted to do something creative, but up until I was 15 or 16 years old, which is when I started cooking, I wasn’t being creative yet. Like, I was playing sports in high school and I wasn’t the best student and I was sort of interested in a lot of things that were creative, but I didn’t have a creative discipline that I could focus on myself.

AM: What was the moment that you realized that you wanted to be a chef? Taking something that you just enjoyed and then making it as a professional.

CHEF MV: I mean, I think that it happened as sort of a default. Like, I was doing it to just sort of survive. I was one of those people that started cooking – because when I did it, it wasn’t like it was today where it was like, “oh, you’re going to be a chef!” It was more like, “yeah, I figured that you would end up in the food industry.” I sort of feel like I woke up and 25 years later, I still have the same job and I’m just like, “wow, how did this happen?” I’m in my profession prior to even graduating high school. My career has started already, but I didn’t know that at the time. What I didn’t realize at the time was that I was already on my path. I’ve loved food ever since I could remember like 4 years old and I have had this job since I was 15. Not many people can say that. I’m approaching 30 years of experience and I feel like I am just getting started.

I would say that my career, after my apprenticeship, that I did at The Greenbriar Hotel when I went there when I was 19 years old to start that program, that I really felt like that, “ok this is what I am going to be doing for at least a substantial amount of time.” I had never gotten to experience any form of luxury in my life at that point, either because I grew up sort of pretty humble or in humble surroundings I would say. When I got to work in luxury, I knew that not only did I want to do that because I wanted to take care of people at that level, but I knew that at some point in my life, I wanted to feel it myself as a guest. So I knew that the only way that I would be able to experience luxury is if I understood how to work in it at the highest level and then hopefully one day, get to sit down at the table for myself.

AM: I can understand that feeling!

How do you define your style of cooking?

CHEF MV: It’s weird because if you had asked me that question 10 years ago, I would have answered it differently than I would today. The reason being that I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.

So, let’s say for instance that I want to study a specific cuisine, I’ll go and study that cuisine and then figure out how that fits into one of our restaurant concepts. Now that we have different concepts, it forces me to study different kinds of cuisine.

I would say that the style that we communicate in the restaurants on our menus is that we like to sort of under offer and over deliver. We like to write descriptions of menus that are familiar to people and that almost seems not that exciting so that we get that chance to sort of surprise them and wow them. I think that that’s oftentimes how we approach a lot of the things that we do is to sort of under offer and over deliver.

AM: I really like that.

Who are your culinary influences?

CHEF MV: Wow, that is a tough one because I mean, I would say the one culinary influence that I have had in my career and this is a direct influence, because I have worked with him is, José Andrés (The Bazaar by José Andrés, Mercado Little Spain, Nubeluz). For someone that made me look at food completely differently, it would be him and I think that a lot of people who think of José, they think of the modern things that he has done in restaurants and that’s a big part of it, but when you talk to José, the thing that he is the most passionate about outside of feeding the world and helping people right now which is incredible, is actually the traditional food of Spain. Seeing him communicate to me that without a foundation like that, you can’t really do all this modern stuff because at the end of the day, the food has to be delicious. Learning that from him was probably a sort of pivotal moment in my career, because I was doing a lot of things then because I wanted to learn all of these modern techniques and I want to do all of these modern things. I think that often, people get caught up in the exercise of that and lose touch of the hospitality or the make it taste good aspect of it. I would think that I really settled into a level of confidence where I worked with him that would sort of influence me for the rest of my career.

AM: I first became aware of you on Season 6 of Bravo’s Top Chef. I’m a huge fan of that show and seeing you along with competing with your brother on the same season, what was that like for you and why did you want to be part of that show?

CHEF MV: So, when I went on Top Chef, this was sort of a moment in the industry where that was really the beginning of how you had the legends like Julia Child (Mastering the Art of French Cooking, The Way to Cook, The French Chef Cookbook), you had Emeril (Emeril’s, Emeril’s Coastal, Meril), you had Wolfgang (Spago, Wolfgang Puck Bar & Grill, CUT) and the list goes on and on – Yan Can Cook, Ming Tsai (Bābā, Mings Bings, Simply Ming) – they were cooking on television and the list goes on and on and on. They were a handful of real chefs that were cooking on TV and then there was sort of the entertainment side of it. I think that when Top Chef came out, I think that that was the first show or competition that was pulling chefs from kitchens that were really grinding and really after it and giving them a platform to sort of go out and come out from being those introverts in the back of house to like these big personalities!

So I think that when the opportunity came, I was like, I wonder if there is a bigger way to sort of bridge this gap between people that are actually chefs and people that are just sort of chefs on TV. Can we really tell this story in a bigger way and connect to a bigger audience and through that, grow the interest and the curiosity in a higher level of cooking or a different level. Whether it’s making people culturally more aware for those that are interested in cultural cuisine or demographics of cuisine or whatever it is, can you educate people by entertaining them? So I didn’t see it as, I want to be on TV and I think that there were certainly a few of those even on my season on Top Chef that were there for that reason. I signed up to do that competition because I really believed that I could win it. I think that some people get involved in programs like this not necessarily thinking that, “hey, I can really win this thing.” For me, I thought, “I could win this thing and this could create an opportunity.” I couldn’t predict what you’re seeing today where every chef at every level or cook for that matter is in some way trying to communicate what they do through some form of social media or entertainment. Back when I did Top Chef, it was like there was this line in the sand – these are the chefs, the real chefs and these are the ones that are on TV, but not everyone was doing television or some form of visual media to tell their story. Then you look at today and everyone is doing it. I think that the risk that I took was worth it, but I also wanted to learn a different kind of skill set, like I wanted to learn.

I think that I was doing this ad for I think Vitamix and I remember going up to the set and I had a teleprompter in the camera and I was reading my lines off the lens while doing my little demo and I was with the blender that came with it and it was like, “welcome to your new Vitamix.” They kept telling me, “Michael, we can see your eyes reading the words in the lens – we can see you doing it off the teleprompter. Can you try and memorize at least part of it?” Again, in that moment, I was like, ok if I’m going to do this, then I need to get good at it. By getting better at television or getting better at sort of some of these visual mediums, I felt that I was getting better at communicating with my guests too. I think that as somebody who works in hospitality, it started to pull another part of myself out that would allow me to want to communicate with my guests even more. I felt like that moment and all of it I can credit back to the opportunity that I had on Top Chef. I think that outside of the exposure, outside of the money, and outside of the study that I had to put into the food, I learned so much going through that process. Even I think as a company owner, how to better and more effectively communicate - I think that that is something that I was missing at that time of my life.

“I think that I have obviously matured a lot as a person, but more specifically in my professional career, I think that I have matured a lot in the sense that I don’t know if I have a style and I think that that is interesting about the way that I like to cook now. I’m really still obsessed with learning the things that I haven’t learned how to do yet. So for me, it usually starts with something that I want to learn and then I build something off of that, that I can then offer to my guests.”
— Chef Michael Voltaggio

AM: What was the moment that you realized that you wanted to open up your own restaurants as that’s such a big step!

CHEF MV: So I was in Pasadena and I was running a restaurant there called The Dining Room at The Langham. They were actually super supportive and that’s where I was when I won Top Chef. I had left The Bazaar and left José. I was working at this restaurant in Pasadena when this show started to air. They were super supportive and they were like, this is your project, this is your room. We’ll grow you here, you’ll grow something big with the hotel and all of that. In my head I was like, do I need to go and do this on my own before I can go and do this in somebody else’s environment?

So they were very supportive in saying, “hey, we’ll renovate a restaurant and conceptualize something around what your goals are.” I was like, “this is super incredible and I think that I would want to do that.” But then I got a phone call and somebody said that they had a restaurant space and they were interested in meeting me and investing in me. At that moment, I was like, “oh, it can happen that easy!” They had read and heard about some of my accomplishments and they genuinely wanted to invest in me. And so I was like, now I need to see if I can do this. So, I took the meeting, we negotiated the deal and this person, his name is Mike Ovitz he started CAA. I don’t know if you are familiar with them.

AM: Very much so!

CHEF MV: He basically said, “what do you need to open the restaurant?” I have the space. I said that, “I really wanted someone to get behind whatever vision I have because this is the first chance that I have to do this and I kind of want to figure out how to do this on my own. What I really just need is money.” He gave it to me. He got behind me, we were partners for over 7 years and we still remain friends to this day, and he was a really good partner in the sense that he was there, but he wasn’t in my face with expectations. He built his career as somebody who supported artists or somebody who supported creatives. As someone who supported creatives, I think he did just that. I think that as a restaurant partner, it was the best scenario that I could find myself in because this was a person that built his career supporting creatives. So then, the money was there and it was time to start opening the restaurant. As you can imagine, I had to learn everything. I had to learn the legal side of it, I had to learn the human resources side of it, I had to learn the accounting side of it – I had to learn how to become a president of a company – not just how to run a menu. That’s the part that I hadn’t realized that I had signed up for at that time. You don’t know all of the nuance of starting a business until you start a business and then it’s, wait a second, I have 10 full-time jobs now!

AM: Pretty much!

CHEF MV: And so, I think again, if you look at that experience, it’s very similar to what happened on Top Chef. Here I was not realizing that I was now going to acquire a whole new set of skills that I didn’t have yet and so for me, you have this trajectory where you’re building on top of previous successes and you’re combining those successes to get more than you have to put yourself in a situation where you are learning. Then you have to retain that information and then you have to be able to teach that to other people, because it's the only way that you can grow your team around you. If you don’t have the tools to give them to be successful in your role or if you don’t know the expectation of the people that are going to work with you, then they’re not going to have a good experience and neither are you and neither is your business. So, for me, it was really important that I really understood everything and every layer that I was responsible for.

AM: You and your brother back in 2016 opened Voltaggio Brothers Steakhouse together which was your first venture together. What was that like doing that especially as siblings?

CHEF MV: I think that at that point, we had gone in separate directions from each other and I think that we realized that we could accomplish a lot more if we worked together so we started flirting with the idea, and so when MGM called and said, "we have a restaurant in the Maryland/DC area and we’re building this hotel, we think that you should be involved in that," at the time I was living in California and I had Ink – it was still open. My brother was living in Maryland. The reason that the call came in was that somebody who had previously been my boss was the one that was making that call. They had called me saying that they had been watching my career since we had worked together. We'd be interested n potentially doing the restaurant project together at the MGM National Harbor and I was like, in that moment, my brother still lives there, I live in California this story makes the most sense that Bryan and I are both locals from that area and we should do this together. So that became the pilot for how we work in perpetuity. Bryan and I are now business partners in pretty much everything that we do in the restaurant space. So creatively, logistically, work wise – everything involved, it just made more sense. If we work together, we can work half as harder or accomplish twice as much. Just having that support system and having something that you trust as a partner, we didn’t realize how beneficial that was going to be for us moving forward. Because here we are this many years later and we haven’t broken up yet. I think that speaks volumes for how you can do it the right way. There is nothing wrong with family getting into business together.

AM: I love that! We also cover a lot of EDM artists, we enjoy going to music festivals and you guys have Volt Burger which has been in various festival circuits and Live Nation venues. Why did you want to be part of this experience in this particular way?

CHEF MV: I think again back when I talked about entertainment as a medium or a discipline that would be a great tool to connect more people, I think that when Live Nation came to us with the opportunity of getting Volt Burger put together and being in multiple venues across the country, I think we’re in 30+ venues at this point. I think again, we get to connect to that many people that fast. So, for us and Tom See who is the President of Venues for Live Nation, when he called, he really – you could hear it in his voice and see it in his face, that he had a real commitment to elevate just not the food and beverage experience, but the hospitality experience at the venues, I think that when you look at companies that are willing to invest in the safety and the overall experience of their customer base, like I could feel it and I could feel his commitment to where they wanted to do something bigger and do something better. A lot of people call with sentences and statements like that, but they don’t really get behind it.

AM: Right!

CHEF MV: Then you get passed off to somebody else and then it sort of dilutes itself. I think that with Tom and his team, and Andy Yates, Head of Food and Beverage – they’re both personally up to Mr. Rapino the President of Live Nation – they’re personally committed to making sure that what they’re going to do is going to happen. I think that for us, we have learned just as much from them as they have learned from us. I think that again, it’s all about that learning aspect of it. When you can be in multiple cities at once, and I’m not saying physically. We are sometimes physically present at these venues, but it’s a chance for people who don’t necessarily have a direct access to us to sometimes go back to that surprise moment that I talked about when we can under offer and over deliver.

Imagine a fan – or somebody that has always just wanted to try something from the Voltaggio Brothers – they go to a concert to see their favorite artist and then they’re walking through and they see this big banner of Bryan and I on the side of a burger stand and I can only imagine in that moment from them that they have that reaction again! It's like, "oh wait, I'm here to see this musician and there’s the Voltaggio burger!” In my head, I’m envisioning people having an even better time. This point in my career, if you were to ask me what my most important part of my career is, it's hospitality. I genuinely still get excited when I see someone’s reaction on their face when they taste something that I have made. I’m not like, “yeah I knew it was going to be that good,” I’m more like, “wow, thank you! It means so much to me that you like it that much!” It makes me want to go and do more. I genuinely feed off the energy of the people that I take care of. I think that a lot of chefs and a lot of restaurateurs lose touch with that.

AM: This year, you opened Vulcania at Mammoth Mountain. What can guests expect when we’re going there?

CHEF MV: Mammoth Mountain made a commitment to elevate the food and beverage experience. It’s one of the best outdoor recreational mountains in the whole country and in all four seasons. In the summer time, we're going into that now, they still have snow – people are still snowboarding there until like August 1st or 2nd – skiing as well. But again, here’s an opportunity to connect to a whole different demographic that I have yet to really have a chance to get to.

I think that the most unique food markets to elevate the food right now are in markets where there aren’t huge saturation of other restaurants. 1, because there isn’t that much competition and 2, that means that there is probably a need for it right there. So getting to sort of pioneer and go into an area that there isn’t a lot of chef-driven sort of concepts in Mammoth and them wanting to bring that there, to me meant that there was a need for it. Their guests were asking for something different or maybe more and again they made that commitment to hospitality to provide that.

So, that’s when we were like, how do we create a concept that is appropriate for families, appropriate for a very transient sort of guest, but also please people that need fuel to go out and do all of these extreme sport activities. That’s when we were like, we’re Italian and our last name is Voltaggio, we haven’t really done an Italian American concept together, let’s use this as an opportunity to now study this and to do that cuisine together and expand on our repertoire and our portfolio of what we can offer moving forward. So, we dug deep and dove deep into the research. We have always made our own pastas and sauces, and pizza at various different opportunities, but never brought it all together in one restaurant concept.

Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!

AM: Oh wow!

CHEF MV: Yeah, so Voltaggio’s that traveled from Italy to NY, came on a ship called the Vulcania. So, the whole thing just came together. You can never say that something is your favorite restaurant. I just love the restaurant, I love the location, I love our partners, and I think that being part of a destination like that, the restaurant itself becomes a destination too. That’s a pretty special thing!

AM: That’s insane and I love the story involved in that!

I also love the idea of Retro. I like that it is kind of feeding into that 80s/90s feel with fashion and entertainment and its confluence. Can you tell me more about the concept and what the vibe of this restaurant is?

CHEF MV: The goal – well 1, it was a very fast turnaround. We had to come up with a really strategic way to sort of redecorate or revamp a room if you will. When MGM came to us with the opportunity and as you mentioned, we already had a restaurant with them at MGM National Harbor and so my favorite thing about our partnership with MGM is the only reason we don’t do something is because we haven’t thought of it. Any idea that you have, they have the resources and the ability to bring it to life as long as it makes sense you know?

I look at that space and Charlie Palmer (Charlie Palmer Steak, Sky & Vine Rooftop Bar, Dry Creek Kitchen) is one of my mentors as well, how do we take this iconic space at the Mandalay Bay and how do we make it enough ours so that it doesn’t feel like what it was while not taking away from what it was. Meaning, Aureole which was one of the first restaurants in Vegas that really told the story of these chef partnerships.

So we approached it with, what if we like – we moved around a lot as kids – what if we treated it like we did as kids where our parents had us in a new house and we got to decorate our new room. That’s effectively what it is. We call restaurants the room – the dining room is the room. So, let’s go decorate our room. We started down this path of what that would look like and I always had this in my head. I used to work with this chef named Katsu-ya Uechi (Katsu-ya, The Izaka-ya by Katsu-ya, Kiwami) and we talked about a concept that would be retro modern meaning that you could start with retro dishes and modernize them a little bit. I remember having to call Katsu-ya and say, “hey, I know that we had this conversation together and I know that this was something that you were really big on and wanted to do one day. Is it ok if I sort of do this concept, but in a much different way than what we discussed?” We had both nerded out on this back in the day and this opportunity came up where I could bring it to life. He was like, “yeah, go for it. If anyone could do it, it’s you.” So my brother and I decided to noodle on the idea and using that as the foundation to build this whole concept on top of.

What if everything that was important to us in our childhood through our personal and professional careers, what if we could tell that story through a restaurant. So down to the white CorningWare pots with the blue flowers on the side of it, we’re serving food in that. To the décor, Keith Magruder, if you look up BakersSon on Instagram, he’s an artist that did a lot of the art in there. So there’s a lot of painted album covers that throw back and tribute to the music in the 80s and 90s. He did things like make 2 scale 3 dimensional water color paintings of Nintendos and Blockbuster Videos and he made these cool paintings of gummy bears. He did an Uno Table and these 3 dimensional donuts and things like that. So what we did was we went into this room and just like when we were kids, it was kind of like, I’m going to hang up my favorite poster on the wall and I’m going to put up a couple of tchotchkes in the space and it's going to be mine.

What we didn’t realize was going to happen is that all the creative people in the company that worked for the company got behind it in such a big way that everyone started to contribute to the process! Down to Tony Hawk sent us one of his skateboard decks and wrote, “Go Retro” on it so that we could hang it up inside the tower. It was just one of those things where it was like, you have to be so careful when you have an idea because you don’t know how fast it can go and how many people will embrace it and get behind it. Before you know it, you can wake up and have something as incredible as Retro.

The food, we have Pot Roast and Mac & Cheese. But our Mac & Cheese, we make the noodles ourselves, we make this cloud of cheesy sauce that sits on top of it that’s sort of feels like the sauce that would come in a package of Velveeta, but we’re making it from really good cheddar cheese, we’re making a bechamel, we’re emulsifying the cheese into it and aerating it with a whip cream siphon – we’re making our own Cheez Whiz more or less!

“Then we got to dig deep into even naming the restaurant. Vulcania actually means volcano. Mammoth sits in a volcano more or less. That mountain is a volcano. And the first ship that brought our family to the US was the Vulcania!”
— Chef Michael Voltaggio

AM: Oh my God! It’s the best Cheez Whiz ever though!

CHEF MV: Yeah! It’s like, how do we start with this idea and then turn it into something that can be appropriate in an elevated dining experience? We’ve got a lot of that sprinkled throughout the menu. We also have things that are comforting too.

It’s not just like kitschy or trying to do something for the sake of doing it. Our Caesar Salad is just a Caesar Salad, but then we serve it with a little bag of churros that we make out of Parmesan Cheese. Our Mozzarella Caprese is a piece of cheese that we dip in a Pomodoro skin that creates a skin of tomato on the outside of it so that it looks like a tomato, but it tastes like a tomato sauce and it’s on the outside of a piece of cheese.

AM: Oh wow! Earlier this week on your IG Stories, I want to say that you had an avocado, but it was a pit that looked like a gelee – what was that?

CHEF MV: So, we had a dish and once again, this was us reacting to guest feedback, we had a dish that I called back, we had a dish that I called Chips and Guacamole on the menu. So, we did this giant rice paper wafer and put a confit of avocado in the middle of it. But the problem was when it went out to the guests, they said, “well, that’s not Chips and Guacamole. I don’t know what that is.” I think that some chefs, their egos would not allow them to say, “ok, do I listen to the guests and do I make a change?” So, when I hear stuff like that and it’s consistent, I’m like, “ok, I need to change this dish!” It’s not living up to the guest’s expectations. So, then I was like, Avocado Toast, bread would be more appropriate to eat with this. I wonder how I could make this retro. I learned the technique of spherification from José Andrés. It was created by chefs, Ferran Adrià and Albert Adrià (Tickets, Enigma, Little Spain) back in El Bulli back in the early 90s. It’s not retro. We’re in 2023! Can I pay homage to it without saying, “oh that’s such a dated technique, that I can’t believe that you’re doing it.” It was such an important technique that it changed like, José, the Adrià Brothers, they made a global impact on how chefs looked at food. So for me, I was like, I think that I can make a black garlic purée and spherify that the way that I learned how to do it when I was working with José and put that in the middle of an avocado that I’m putting in the oven and put that on a plate and put a couple of other seasonings on it and put it with some really good crusty bread and serve it as an Avocado Toast.

AM: That looked so ridiculously good!

CHEF MV: But you know what’s so crazy? Some people today, like the next generation of people that are out eating in restaurants, they never saw spherification. Like let’s say that someone who is 19 or in their 20s or whatever, they missed that whole thing. We have this obsession with trends and we program our brains to say if it’s trendy, then eventually, it will go out of style. Therefore, you have to forget about it.

Where kale had its moment, like last year, or 2 or 3 years ago that the Kale Caesar Salad became so popular people were like it’s so popular, you can’t put it out because it is on everyone’s menu. Or like Pork Belly, it disappeared! Like Pork Belly was on every single menu and then all of a sudden, one day you woke up and you’re like, “where’s all the Pork Belly?” Every chef was cooking it, but I think that people got it to be trendy because they liked it and that’s what they wanted. We have this innate desire for change when change isn’t necessary. I think that spherification got trendier and then people were like, what’s the next cool thing? But then when we do that, we forget that the cool things that we have and that these chefs have sort of put forward to learn, we feel this pressure to not embrace it or to not do it anymore because now we have to create the next big thing.

AM: Yup!

CHEF MV: Why not just keep it around? So we brought that back and not only as a nod to the Avocado Toast, but a nod to the individuals that were behind that technique. I thought that it was so cool when we first learned it and I didn’t think that it needed to go anywhere.

AM: I love how you approach food like that. As someone who in addition to being the Co-Founder of Athleisure Mag is a fashion stylist and a designer, there are many times when I’m like, “yeah, this is a great look, we don’t need to lock it as a trend that has an expiration or pause around it. We can still use this.” I love that you’re talking about something that I fight about on the fashion side all the time.

CHEF MV: I think that there are a lot of similarities between fashion and food too! When you think about the sustainability aspect, when you think about again – in your world, and I think that that’s why I love fashion as much as I do. But now, even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.

AM: I totally agree! I always tell people it’s about going back to the archives!

CHEF MV: Yeah!

AM: There’s so many things that you can spring back from it. You can put a twist on it and do whatever. But the archives are the archives for a reason! They’re going to be here much longer than some of these other things that are going to be a flash in the pan.

CHEF MV: I feel like people can go shopping in their own closet. If you’ve saved stuff from 3 years ago that you haven’t worn and then all of a sudden, you’re like, “wait a second, I’m going to look back at that.” Maybe you got something as a gift that you would have never worn when they gave it to you and then you rediscovered it again in your closet and I think that any creative could recognize that with whatever kind of discipline that they have. Just go back into your closet and try something old.

“But now even in buying my clothes, I go look for old things. Like, I don’t want the newest trendiest thing, I want the old trendy thing, why did it go away? Where did it go? I think that when you look at some of the most successful brands now, they’re the ones that can continue to just bring it back whether it’s recycled with an actual item or an idea, it’s that storytelling that I think that people actually gravitate towards.”
— Chef Michael Voltaggio

AM: Exactly!

Since being on Top Chef, you have been on so many TV shows judging and guest hosting and even doing series, why did you want to add these into your portfolio?

CHEF MV: I think it’s because I don’t want to become complacent. I think that my biggest fear in life was going to be that I would get stuck doing the same job every single day. Although that’s great for some people, and it’s necessary to have those who are committed to that, it didn’t work for me. I never had the attention span to do just that. And so, as I get those opportunities, I think that it make me better for what I do. For instance, if I go and I have 4 days where I can work on this television show, after the 4 days are done, I’m excited to go back to my restaurant. Maybe in those 4 days while I was gone, I learned something while I was there that I could bring back to my restaurant. For me, again, it’s about learning. I’m learning. I get to do something that I would have never had the opportunity to do. When I started cooking, if you told me that I would be doing dozens of episodes of television a year or any television at all, I remember when I was doing some local television and how nervous I was. I was like, wait, I didn’t sleep and I was telling everyone and it was local news! I thought it was the coolest thing on the planet for me to able to get to do. Then, fast forward to now and I’m a show that can reach millions of people. So, not only did I see the opportunity, but I feel a sense of responsibility to use that platform the right way and I think that I just love the fact that I get to communicate with that many people at once. I think that it’s an opportunity for me to tell my story, but also to continue to contribute to this commitment of hospitality that I signed up for. I’m not just making people feel good, I genuinely do this because I love the fact that what I do that maybe I can make someone else smile or whatever. I know how that sounds, but I genuinely believe that! The fact that I do that and I get to call it work is so important!

AM: Well, I know that you always bring so much energy when I see you on different shows like Bobby’s Tripple Threat, we’ve had interviews with Chef Brooke Williamson (Playa Provisions, Top Chef Season 14 Winner, Tournament of Champions Season 1 Winner) a number of different times. When I saw that you were on there, I couldn’t wait to see what you would do. Or, if I see you on Guy’s Grocery Games – it’s really cool to see your point of view when you're doing all of these different things.

CHEF MV: Yeah, when you look at the competition side of cooking too and what I learned very quickly is that it’s a very different discipline. A lot of super talented chefs who are in restaurants struggle with the competition side of it, especially if there are a lot of different cameras and stuff around them. So again for me, I thought, if I could become good at that, then that’s another level of chef that I can become good at and I think that what’s interesting about that is that I do it so much that the first time I competed, I took it so seriously. I still do! I get so much anxiety every time that I’m about to go. But then I do it so much and I started to look at competition cooking like the sport of cooking.

AM: Yup!

CHEF MV: It really is and it’s not for me as much about entertaining and doing a demo of what you’re doing. It’s more so that people can watch it and cheer for their favorite athlete and I think that that's what culinary competition really is.

So now, we win some and we lose some. You have to learn from those losses and I think that those losses are the ones that I have learned the most from. I think that anyone that competes in any competitive setting would say the same thing. You have to experience those losses to then go back and say, how can I be better so that I can get more of those wins. I think that it became a personal obsession because I wanted to continue to learn and win! Because it really is a sport – it’s a sport!

AM: Are there any projects that you have coming up that you can share that we should keep an eye out for? I feel like you’re always doing something!

CHEF MV: One thing that I can say is that Season 2 of Tripple Threat will start airing in August! I think that that’s the next big thing that we’re excited about. Then it’s about just getting back to work with Bobby Flay (Amalfi, Bobby’s Burgers, Brasserie B), Brooke and Tiffany Derry (Roots Southern Table, Roots Chicken Shak, Top Chef Season 7 Fan Favorite). I think that there is more to that than what everyone has seen so far! I think that for me, that is really one of my favorite projects that we're doing right now. Myself, Brooke, and Tiffany - Bobby included, we’ve all become so close to one another through this project and I think that more of that – I want to be able to keep my knives sharp and my brain sharper. I think that the best opportunity for me to do that is growing my relationship with Live Nation, Bryan and I are really sort of excited about the amount of support that we’ve gotten from MGM with every project that we have in the works with them. I think that for now, honestly what I’d like to focus on is focusing on what I have going on. I think that right now is a good point to say that I am satisfied with everything that we have our hands around right now. Let’s just focus on doing the best job that we can at that and then maybe next year, pivot and start focusing on some other stuff. For now, I have a lot of responsibilities and I have a chance to make a lot of people happy and I’m going to focus on that!

AM: As someone who is so busy, how do you take time for yourself so that you can just reset?

CHEF MV: I mean, I think that you have to force it. I have a tendency to say yes to everything and I think that I grew up working more 7 day weeks then I did 5. I would say that I did that for a good part of my life. I wanted to do it, but I did it because I had to as well. I mean, I had 2 daughters when I was young and I remember when I was doing my apprenticeship, on my days off I was standing in a deer processing plant at a local butchers house processing meat and stuff to pay the bills you know? I think that my work ethic is something that is really important to me and it’s something that I don’t want to lose touch of. I think that it’s a super valuable asset, but at the same time, I’m allowing myself to do that, to take a couple of things and to just go do something. Like yesterday was my daughter’s birthday and it’s a little extreme, but my brother flew me here from Vegas, we were at our restaurant doing an event and I was like, “I need to get to my daughter, it’s her birthday.” She’s down here in medical school, she’s going to become a doctor.

AM: Oh wow!

CHEF MV: Not only is it like a Voltaggio going to college which is one thing! But a Voltaggio becoming a doctor is another! My other daughter is here as well and she’s like also doing her own thing and so when you have those moments to spend time with family, my brother flew my wife and I down here just to spend 2 days with my daughters here. I think that family time is so key!

AM: Your smile is so big right now!

CHEF MV: Well because I think that as much as I hate that I am going to say this, I really neglected my family for a long time because I had this path that I had to do these things so that I could be better for them. So now, I think that at this point in my life, as much as I provided for them, I think that I could be more present for them and that’s something that I am really trying to carve out time for.

AM: If we were invited to your house for brunch, what would be something that you would cook for us? I always love knowing what people’s brunch menus are.

CHEF MV: I mean as much as I hate to say it, I would have to have something with caviar on it because I think that, I don’t know, to me brunch is caviar. I think that that’s really weird to say, but when I worked, no one wanted to work brunch at the luxury hotel. If you got scheduled to work brunch, you were getting punished. I think that that was the first time that I tried caviar. Working brunch at The Greenbriar Hotel or at The Ritz Carlton or something like that and I was like, “hmm, I like this stuff.” Then when I was in charge of running things, there was Caviar Eggs Benedict, caviar this and caviar that! I just really liked it. There’s a restaurant that we have here in LA called Petrossian, you have one in NY as well.

AM: We literally lived around the corner from them!

CHEF MV: So, they do this Caviar Flatbread there and I had it once, I’ve had it a lot actually, and I’m going to go home and recreate my own version of this. Every time I have a brunch, I am going to do this. You can do this with smoked salmon like the Wolfgang Smoked Salmon Pizza that Wolfgang Puck makes. But you buy the flour tortillas, and you brush them with a little olive oil and season it with a little salt and bake those in the oven. You pull them out and you have a crispy flatbread.

So now, you can build this breakfast pizza on whatever you want on top of it. So, now you grab crème fraiche, capers, grab some chopped red onion, parsley, a little hard-boiled egg, and whether it’s smoked salmon or caviar, you cut it into pizza. It’s easy, it looks beautiful –

AM: Wow!

CHEF MV: You said wow, I only described it to you and you said wow! I used to get that a lot when I went to Petrossian for brunch and I would always order the Caviar Flatbread. So, a smoked salmon version or whatever, I just think that the idea of using a flour tortilla is something that everyone should have in their repertoire!

IG @mvoltaggio

PHOTOGRAPHY CREDITS | PG 16 - 27 CREATIVE DIRECTION Dominic Ciambrone, PHOTOGRAPHY Bryam Heredia, PHOTO COURTESY of SRGN Studios | PG 28 + 31 Food Network/Guy's Grocery Games | PG 32 - 35 Food Network/Bobby's Triple Threat |

Read the JUL ISSUE #91 of Athleisure Mag and see TRUE HOSPITALITY | Chef Michael Voltaggio in mag.

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In AM, Celebrity, Food, Jul 2023, TV Show, Travel Tags Chef Michael Voltaggio, Chef Bryan Voltaggio, BRAVO, True Hospitality, Top Chef, Food Network, Bobby's Triple Threat, Guy's Grocery Games, Beat Bobby Flay, Voltaggio Brothers Steakhouse, Vulcania, Retro, Volt Burger, Tom See, Live Nation, CAA, Mike Ovitz, Food, culinary, hospitality, The Greenbriar Hotel, Luxury, José Andrés, The Bazzar by José Andrés, Mercado Little Spain, Nubeluz, Julia Child, Mastering the Art of French Cooking, Emeril, Emeril's, Emeril's Coastal, Meril, Wolfgang, Spage, Spago, Wolfgang Puck Bar & Grill, CUT, Yan Can Cook, Ming Tsai, Baba, Mings Bings, Simply Ming, Vitamic, Vitamix, The Dining Room at The Langham, The Langham, MGM, MGM National Harbor, Maryland, DC, EDM, Andy Yates, Mr Rapino, Voltaggio Brothers, Mammoth Mountain, Charlie Palmer, Charlie Palmer Steak, Katsu-ya Uechi, CorningWare, BakersSon, Keith Magruder, Tony Hawk, Ferran Adria, Albert Adria, Tickets, Enigma, Chef Brooke Williamson, Playa Provisions, Tournament of Champions, Bobby Flay, Amalfi, Bobby's Burgers, Brasserie B, Tiffany Derry, Roots Southern Table, Roots Chicken Shak, The Ritz Carlton, Petrossian, Caviar
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IN & OUT OF THE POOL | NATHAN ADRIAN

August 25, 2023

We are 1 year away from the Summer Olympic Games in Paris 2024! There is nothing like that time of year when we cheer for our favorite athletes as they make their dreams a reality! This month, we caught up with Nathan Adrian 8X Team USA Swimming Olympic Medalist (5G, 1S and 2B). We enjoyed seeing him in Beijing 2008, London 2012, and Rio 2016. We wanted to catch up with this freestyle swimmer to find out more about how he got into the sport, competing in it, his Olympic experience, safe sun that allows swimmers to enjoy being in the water without sacrificing their aesthetics, how he gives back to the sport, and how he continues to advocate for men's health.

ATHLEISURE MAG: When did you fall in love with the water?

NATHAN ADRIAN: Oh haha, you know, I think before I was even old enough to make memories to be honest. Some of my earliest earliest memories are my mom going and doing laps and I would just turtle on her back and just cruise around. It was something that was just always deeply engrained in all of us as a family. My sister is 8½ years older than me, my brother is 6 years older than me, so it’s something that I was born into and it wasn’t just something that us as a family picked up.

AM: That’s amazing!

When did you realize that freestyle was going to be something that you wanted to continue to do and excel in?

NA: Oh yeah, good question! So like, swimming overall – freestyle is what I gravitated towards and I had a really good situation and set of coaches that gave me what I needed at that particular time in my life and my development as an athlete. So when I was young, it was just fun times and it was all games, happy smiles and lots of energy. That transitioned into games and also, “hey, let’s set some goals and try to focus while we’re here. Let’s try to show up more,” and that kind of thing. Then, eventually, it was, this is my life and this is how I did it. I set goals, I worked really hard, and through that, that’s how I think that I fell in love with that process. It also me as an individual, looking back, swimming was the perfect thing for me. I had a lot of energy, it helped me focus and it also allowed me to set those big goals and then you set those little goals and if you’re good at it, you can set little goals for every month of practice, every week of practice and down to everyday of practice. If you achieve that, whether you achieve them or don’t achieve them, if you reflect and then you figure out how you can be better, that’s just like a little puzzle that you’re trying to optimize and to figure out how you can be the best athlete that you can be.

AM: So true!

Did you always dream about going to the Olympics?

NA: So that started when I was watching the 2000 Olympics. I was about 11 and then in 2004, I was trying to qualify for the Olympic Trials and I did not and then in 2008, I was like, “hey, I’m 19 and I know that it’s kind of young, but maybe I can do this if the stars align.

AM: We enjoyed watching you and to know that you have participated in the Olympic Games of Beijing, London, and Rio where you medaled as an individual as well as a team of where you swam along with Lochte, Phelps, Murphy, and all of these amazing people, what was it like to work with those people and those various teams?

NA: Oh that was awesome! I feel very very blessed. I really got to experience what I consider to be one of the highlights of Team USA dominance in the sport. You know, people who were around during the 70s and stuff, they would argue back pretty hard core, but that’s ok. This is what I would call the modern era of swimming let’s call it that. There were guys like Michael Phelps (28X Medalist 23G, 3S, 2B), there was Jason Lezak (8X Medalist 4G, 2S, 2B), Aaron Peirsol (7X Medalist 5G, 2S), Ian Crocker (5X Medalist 3G, 1S, 1B), Brendan Hansen (6X Medalist 3G, 1S, 2B) – oh my gosh, these guys had world records in each of their events and then in my 2008 team, I was with Dara Torres (12X Medalist 4G, 4S, 4B), Katie Hoff (3X Medalist 1S, 2B) at the peak of her game, I was with Natalie Coughlin (12X Medalist 3G, 4S, 5B) when she won. There were so many athletes for me to watch and learn from. It was absolutely incredible for me to be part of that and especially on that 2008 team, that was a transition for me from being a fan to actually doing it on that international stage. So I got to see my heroes and watch them, talk to them, hang out with them, and be a part of their team. As you move on from that, as with all things, you see the times that swimmers are going so fast as they are now. You take what they did and try to bring it in to what you’re doing and make it better!

AM: What were some of your favorite moments in competing or just being with them?

NA: Oh gosh, I think that there’s a lot! I mean, I have 8 medals so those are obviously a favorite moment. The ones that aren’t just as public, are those that happen when you are with a team or a group for 3 or 5 weeks all day everyday – like summer camp for adults! But we’re all there for a job with a very, very serious purpose so there’s not much messing around. Whether it be someone I think playing a prank in 2008 and they put a cicada in the trail mix bag which was pretty funny. I mean it’s pretty gross because they’re so big!

Another one in 2012, I roomed with Matt Grevers (6X Medalist 4G, 2S) which is one of my best friends to this day. He looked at me and after we both won, he was like, “dude, think back to a year ago, who would have bet on us besides our parents?” You know? Special moments like that are awesome because in 2011, I didn't medal in any of the individual races and Matt didn’t even make the World Championships team – so we weren’t even on the radar for winning. But here we are at that point, we won gold and we’re preparing for the 4 X 100 medley relay after that. So that was really awesome.

Just eating in the dining hall and experiencing that. World Championships is similar, but not the same as the Olympics. The Olympics are just that special feeling because you have every sport there and to just people watch and to enjoy that. You can watch the pride that people have in their country and as they are getting ready to compete and do what they can to win those medals that’s just something that’s really special.

AM: Obviously swimming is such a great way to meet your fitness goals. Here at Athleisure Mag, we like to ask athletes what you like to do in and out of the water to stay fit that we can add to our fitness routines?

NA: You know, I actually think that one of the things that we did was a lot of good mobility. I actually find myself that after pouring that first cup of coffee, I will just do a really deep lunge hold. My hip flexors, I’m sitting in a chair right now, I need to stretch these hip flexors out. I’m probably not going to do it here at work, but in the morning is a great time as you’re getting your mobility going. Same thing with doing some thoracic spine mobility. Again, this is before my daughter and my wife is awake, I’m just sitting in the kitchen doing Spider-Man stretches which are different rotational stretches. It really is that if you don’t use it, you’ll lose it! I want to be able to keep that mobility and then I do my best to get pops of strength in.

Certain days when I can’t get into a weight room, you need to activate those muscles, you do a push up, a bodyweight squat, you can do a single leg squat – find an overhang and do a pull up. Do something just to activate it and keep those muscles moving. I’m in a pool right now, I work in a pool, but I just try to do it. I’m telling you what I want to do, and I don’t always live by it. But I do try to get into the pool and do some aerobic stuff because you’ve just got to keep that heart rate up and keep it moving.

Definitely another thing that if you don’t use it, you lose it! That’s where Dermasport really comes in nicely because I’ve used it. My break is usually smack dab in the middle of the day and we’re coming in on a California heat wave right now so it’s about to be bright and sunny and I’m swimming in it. So I need to wear my sunscreen and then afterwards, I need to be able to take it off so that I don’t look funky when we’re talking to kiddos and giving them lessons and things.

AM: How did your partnership with Dermasport come about and what was it that you felt was synergistic between you and the brand?

NA: Well, the partnership came about because I was actually working with somebody with some goggles and they knew about Dermasport and they introduced me to the team. They sent me a trial package and I loved it. I grew up in Seattle, so we were doing sunscreen over the summer, but I didn’t have that 365 exposure to the sun that we have here California now. So when I moved down here, it was like, what do I do? Everybody was just like zinc, zinc, zinc – everyone looked like a ghost, the creases in your elbows looked all white even though you scrubbed and did that whole song and dance. I tried this and it’s zinc sunscreen, but it also moisturizes my face and I feel better after I put it on as well as more hydrated than I did before – which is awesome. Then, you do the cleanser which gets it all off and then the moisturizer afterwards as it’s very refreshing. I mean, it’s a product that’s made for swimmers. Even though I’m not still swimming internationally, I'm still very much so a swimmer. I'm a swimmer in California that needs to protect my face. My sister is actually a derm PA so she’s constantly reminding me on my sunscreen. I’m like, “no, no – I got it covered. I’m doing what I can to protect my face from the sun.”

AM: What will you be doing with the brand in terms of clinics, partnerships etc. that people will be able to see?

NA: I think that we’re still working on that and developing it. There’s actually a meet coming up here that I’m hoping – I mean we just got the product launch happening, so if I can get my hands on some, I’d love to go and see some of those master swimmers and let them try. I mean, this is one of those things that I know that people just need to go and try it. You need to just get your hands on a sample, try it, and it will absolutely blow you away with the way that your face feels when using this sunscreen as opposed to the other ones that are made to be in the water. I will say that certainly other people have made sunscreens that make you feel hydrated, that make you feel nice, but this is something that’s taking a beating! We’re in chlorine water and the sun so it has to have some staying power and it does!

AM: Are there any projects that you’re involved in that you would like to share that we can keep an eye out for?

NA: Honestly, right now, I’ve got my hands full. My life has changed a lot since I was done competing. I have 2 daughters now, so that’s definitely a project, I’m here at the Swim School and we’re running swimming lessons trying to teach as many kiddos to swim as we can. I still do a lot of stuff with the USA Swimming Foundation, traveling around especially during Water Safety Month talking about the importance of swimming lessons and how it can save lives.

I also do a little bit of men’s health advocacy. You know, I was diagnosed with cancer and it’s kind of an uncomfortable thing to talk about for some people and I’m pretty comfortable talking with people about it especially because it was testicular cancer (Editor’s Note: At the age of 30 in 2018, Nathan was diagnosed, it was caught and treated.) and I think that there is just a cultural barrier for people – for men specifically to 1, see the doctor and 2, to talk about an issue with their reproductive organs. Most of the time, when testicular cancer is diagnosed, the patients know that something was wrong pretty well in advance. It’s really sad in that way when you talk to doctors and they’re like, “yeah, so many people wait and wait and they wait until their lower back is hurting or they’re coughing up blood because it spread and they just didn’t know.” You can just be out there whether it’s a blurb on the bottom of the ticker tape on ESPN or whatever it might be and say, “hey, testicular cancer is a thing and it affects young people too.” That’s something that means a lot to me.

AM: How do you give back to the sport to the next generation of people coming up?

NA: Well, I was in the water for about an hour today teaching kids how to swim! I have another couple of lessons coming up later on today around 1pm. I mean, just doing what I can! I feel very blessed. Summer is an absolute marathon, just because it’s summer time and that’s when we can run all day long because kids aren’t in school. But it’s an absolute dream come true to be able to do something that I love, to be able to spread my love for the sport and to maybe ignite some passion in some others as well as give a life saving skill. It’s the only sport that is a life saving skill! I just feel so lucky to be able to wake up and be excited for what I’m able to do and to feel good about what I do every day.

AM: What do you want your legacy to be in the sport or in general?

NA: I don’t know. People who ask me that, I thought that I would have a better answer by now. I think that just thinking about it off the top of my head, like I was talking about in 2008, me taking what other people were doing at that time, making it their own and making it better. Just being a small piece of that – maybe the athletes of today saw something that I did or how I approached my swimming. It doesn’t have to be that every athlete has to do their swimming the way that I did. I think that that is something that I learned back in 2008 where I said, “oh, ok I can’t do that.” I can try this, or this might work or I can see myself doing something like that could work. For those that see themselves in something that I do, them taking it and then working with their coaches and then bringing that further and further. The cool thing about swimming is that we’re still setting World Records pretty regularly. I mean track and field is pretty fun and super exciting, but – the 100 meter dash there hasn’t been a World Record in quite some time. So that’s what I love seeing. People pressing it further and further.

IG @nathangadrian

PHOTOGRAPHY CREDITS | PG 52 + 55 Courtesy Narthan Adrian | PG 56 Stephane Kempinaire KMSP DPPI Icon Sportwire | PG 59Zumapress/Icon Sportswire |

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In AM, Athletes, Jul 2023, Olympics, Sports, Beauty, Fitness, Olympian Tags Team USA, Team USA Swimming, Sports, Athlete, Nathan Adrian, Olympics, Paris 2024, Summer Games, Team USA Swimming Olympic Medalist, Beijing 2008, London 2012, Rio 2016, athlete, 2000 Olympics, Olympic Trials, Lochte, Ryan Lochte, Phelps, Michael Phelps, Ryan Murphy, Murphy, Jason Lezak, Aaron Peirsol, Ian Crocker, Brendan Hansen, Dara Torres, Gold, Silver, Bronze, Katie Hoff, Natalie Coughlin, Medalist, Matt Grevers, World Championships, Water, Swimming, Athleisure Mag, Dermasport, Beauty, bodyweight, fitness, SPF, USA Swimming Foundation, ESPN
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MAKING HAIRSTORY | CHAZ DEAN

August 24, 2023

We always like sitting down with those that trailblaze their industries by working in their vertical and creating innovations that change the way that we go about doing what we do. We caught up with Chaz Dean, Founder of WEN and Celebrity Hair Stylist & Colorist, and have been fans of his since we first met him and followed his story on BRAVO's Flipping Out with Jeff Lewis, and when he went onto QVC to sell his line of haircare products. He creates products that you'll find using for your hair as well as other parts of your body! In addition, he is focused on clean ingredients that ensure our bodies stay hydrated and are not tested on animals.

We wanted to find out more about how he got into the industry, how being multi-talented in an array of areas allowed him to converge his skill sets even more to optimize his work, how he made his Chaz Dean Studio distinctive and his latest launch of WEN's Pina Colada line.

ATHLEISURE MAG: When did you realize that you wanted to be a hairstylist?

CHAZ DEAN: Probably when I was 18 because I took photography all through high school and I was a photographer all through that, loved it! We moved to Arizona the week after I graduated from high school. I was still 17 at that point and so I took a commercial course in photography and I thought, I was moving back to California, because Arizona was not for me! It was too hot – way too hot, which is what we’re getting now but anyway!

I knew I was moving back to California, but again, I was only an 18 year old kid. I felt like I was this little fish in this huge pond and I thought that I was going to be eaten alive out here. I wanted more experience under my belt and because I was a fashion/beauty photographer, I wanted to learn how to do the hair and the makeup to create the look that was in my head. I didn’t want to have to tell the MUA here’s what I see and the hair stylist, here's what I see - the vision that I saw, I wanted to be able to create that! That was really important to me so I went to school for hair and all through beauty school, everyone knew, this was the kid that was going to graduate and go back to California that’s his dream! I was going to work at Vidal Sassoon, that was my dream in school at least. I was going to go to Los Angeles to work at Vidal Sassoon. That was my dream in school. It was the full picture, not compartments.

AM: Exactly.

What led to you wanting to open your own salon and what were your goals in doing that?

CD: It’s funny, when we were in beauty school, one of our assignments was, if you had your own salon, what would it look like? We all had to draw it out like architects to show what it would look like and the layout. So, I remember that being our exercise, but I had no idea how I drew it out, now. It would be interesting to know how did I actually plan this as an 18 year old kid? How did I do it then versus how it really is now? I don’t remember, but it’s not like I sought out that I was going to own my own salon. Many people do and they can’t wait to open their own. Mine wasn’t that way. I worked for another company and I worked for them. I started creating products for them which is how it happened.

I was a 19 year old kid who asked them, “how come you have your own haircare line, but you don’t have your own deep conditioner?” They didn’t. They would buy those hypro pacs at the beauty supply. I didn’t think that it made sense to have your own product line, but not your own deep conditioner. So they said if I wanted, they would set me up with a laboratory to help them create one. I had never done it and again, I was only 19, but it opened a door for me. I like to cook, I’m creative, I love art and all of those things. So of course I wanted to do that. I did and we launched it and it was called Reconstructor and it was amazing and everyone loved it and it worked great. A few months later they came up to me and said, we’re thinking of doing more of a natural product line and they wanted to know if I would be interested. I said I was, but I wanted to know what I would get out of it. Their answer to me was, “prove to us that you can do it first and then we’ll talk about that.” A young intimidated kid from the owner’s salon thought, “well didn’t I already do that with the Reconstructor?”

But I wanted to do it and I probably was afraid that if I asked, that they might say ok forget it. So I wanted to do it and I’m glad that I did. We did it and we launched a Primrose Shampoo because they wanted more of a natural product line. At the time, the only one that was out was Aveda. I had to do my research to know what I would do and what I would want to do. So I did Primrose Shampoo, Sage Conditioner, and Rosemary Conditioner which were the first 3 products of the line. I’m someone that if my name is on it, it’s on it and you’re not going to run my name through the mud. So they were someone that wanted instant gratification and they kept saying let’s go, let’s go, let’s go. I would tell them that since my name was on it, if I was going to do it, I would do it right. It took longer than what they wanted it to be, but in hindsight, it was pretty quick. We finally did it and launched it and that was the line that it is and that’s the fashion formula line which is the Big Sexy Hair concept. So it’s that line. I developed those 3 items and it became huge! So after we launched it, I asked them, what am I going to get for this? So they told me to meet them in their office on Tues. So I went and their offices were in Westwood and they slid a piece of paper across the table to me and remember it probably took me 9 months to launch it so when I first did it, I was so excited and thought, oh my gosh, I’m going to create a product line for them and a young naïve 19 year old kid thinks that maybe I will get 15% out of it. You have no idea. As the months went on without having any dialogue with them and we do this as people, I went down to 12% and 10% in my own head just because I knew how they were. So in my own head, I talked my value down without any dialogue to them and I think I did it as well because I didn’t want to be let down with what it actually ended up being.

AM: Well, yeah.

CD: I’m not joking, I probably went down to 5-7% in my own head. So I went and met with them and remember I went from my own head thinking 15% down to 5%. So they slid the paper across the table to me, I turned it over and I kind of get a little emotional every time I say this. They offered me a penny per bottle for every bottle manufactured. I’m like woah! So I mean nothing – my worth is nothing!

AM: Oh my!

CD: In my head and I get goose bumps every time I say it because I don’t talk about it often, but in my head, I’m thinking I put in all that work and all that passion – yes I learned from it, but you’re a big Goliath here and that’s pretty messed up! In my head I’m thinking, that 100 bottles will equal $1! As a kid that has no money, how am I every going to get to $1,000? It was insane! I wasn’t happy about it and we had dialogue and they were like, that’s it – take it or leave it. Wow, it was a stab in the back and I had no choice and I signed it. But in all honesty, I never even saw that and I never even saw anything from that. I did get a discount from them when I purchased the salon from them which I am jumping ahead of them a little bit. Because you asked me about the salon and it’s really important.

Knowing I was screwed over when I first created a product for them, then I got screwed over a second time, also knowing that I worked for them as I was a manager and they didn’t pay their managers anything. I would ask them to just give me minimum wage to show that what I was doing for them carried merit, weight, value, respect, and what not. Because you had to have mandatory meetings and to cancel out your clients or book out your clients. I was like, I’m losing money as a manager and you’re not even covering me on anything here. I would ask for minimum wage and I’m sorry, back then it was $3.65 – so essentially, I’m asking for $120 a week to show me that I mean something to you. So no there was nothing. I did it as long as I could until I felt that my clientele was suffering because of my managerial and I was managing a salon of 25 stylists and so forth. So I said that I couldn’t do it anymore and that was after all the other things that I was screwed over on. I resigned from management and I left the salon that I was at which was in Century City and I went up to their Bel Air location. When I did, I realized that everyone that was working there were ex-managers. I was a 20 year old kid and I went to a salon that was all ex-managers. They all seemed to go there and it was in one of the richest neighborhoods in California. When I would go there, there would be no music there, no coffee made, there was no vibe, no energy and I couldn’t do it because I’m the full picture! So, I took on management again even though I didn’t get paid for it. I couldn’t be in that environment so I had to manage it. It’s funny because it bounced back between me and one of the other managers when I was like, I’m done with it, then she would do it. We both knew we weren’t getting paid for it, but we did it because we cared about the environment.

When it came up that we heard news that they might be selling the salon, we were like, “what are we going to do?” So I start looking around and you’re in Bel Air, it’s way up there around nothing. I looked and I couldn’t find a place as I knew I wouldn’t be able to control the environment. I would have to fit in to whatever it is and did I see myself in that type of an environment? At one point, they offered it to me on whether I would want to buy it, but my first knee jerk reacting in my head was, "how am I going to do this after you f-ed me over how many times?” Now you want me to do this so that you can do it again? But after thinking about it I realized that for years there was a reason why that salon wasn’t successful because every time one of the ex-managers would leave to go open their own salon, you’re losing that built in clientele they had. New stylists would come in, but you’re not getting new people walking into the door because you’re in Bel Air, a multi-million dollar neighborhood but it’s a chain salon Carlton above the door. These women have pride, they’re not going to a chain salon. I would tell them for years, change the name to anything but Carlton and you will have successful stylists. But they’re not walking in that door because of the name that’s over it. Even though it works for you everywhere else, it does not in this neighborhood. I said it for years and I have goosebumps as I tell you this and tell you my story as I don’t usually relive this. Their ego is in the way and they will not change the name. So I thought, I can make this work. So I did do it and that’s what turned everything around. I had never intended to own a salon, it was never in my cards, I was just a busy hard worker and I worked from 9 in the morning until 11/midnight because I was just passionate about hair. Marysol has been my housekeeper for 25 years and she jokes with me and says, “he used to work hard.” I’m like, what do you mean, I have no time to breathe! But it’s a different kind of work but I would be at the salon for 12 and 14 hour days so I “used to work hard.” It’s a different kind of work, now it’s a business kind of work. The irony is that I did it and I didn’t have any money. I had nothing. So I painted the walls and it was when shabby chic was in and I took my roses and hung them upside down and I made it quaint and cute and welcoming because I didn’t have any money to do anything else. I hated the floors and I couldn’t do anything about that. I did an opening party with friends and I had a friend that was a singer who had an incredible voice and she sang and I had people in the neighborhood and from the very beginning it was busy busy busy. They lived in the neighborhood and they would walk by and they were shocked. They would ask me how I did this and I told them that for years, all you had to do was change that name! I called it Chaz Dean. No one knew who Chaz Dean was back then, it was Chaz Dean Salon and they didn’t know who. I changed it to Chaz Dean Salon and now people know who the hell Chaz Dean is!

AM: Absolutely!

CD: I did call it my own name because I wanted to be able to incorporate my name because of my own photography. I wasn’t just building a salon, I was building photography and hair. I wanted them to be able to know who is Chaz Dean. Does that make sense?

AM: It does!

At what point did you feel like that you had been making these products for other people and now that you wanted to do it for yourself since you also had the salon?

CD: The day that I opened my salon!

AM: That’s what I thought!

CD: Because when I worked for them, you had to sell shampoo, you had to sell their products and it was all that you could do. That’s the ironic part. May 1st in 1993, the day I bought the salon and opened my salon, I gave up lather and said that I didn’t have to do that anymore to sell shampoo. I created it for them but I had already realized before that that I used to do shampoo and conditioner twice a day, 14 times a week. When I would shampoo my scalp, it would get tight and it felt horrible and it would be all stripped and I knew it. Then the conditioner would just comb through it and for 2 hours a day, it would look ok in the middle of the day, but then it would get oily and what not. It was a vicious cycle and I knew that there had to be a better way! I had a lightbulb moment that the only reason that anybody uses shampoo is to clean their hair. So if I can clean my hair and not strip it, so that my clients color won’t go down the drain, because I had been mixing vegetable color in with shampoos, that’s how I knew that the culprit was shampoo. So I’m emptying bottles of shampoo and mixing in vegetable color and putting them back in and I’m doing the same with conditioner – emptying them and putting back in vegetable color. But I know the culprit is shampoo, so get rid of the damn shampoo! That was before I bought the salon, but when I owned the salon, I no longer had to do this song and dance anymore. I can do my thing and that’s what it was.

The irony is, I never bought my shampoo from them. I bought the products that I created for them, but I never bought shampoo from them again. I would mix the sage and rosemary together – 2 parts sage, 1 part rosemary. Sage is more moisturizing and rosemary is more stringent so mixing 2/3 and 1/3, it worked. At the beginning, I told them about it because I was excited and they didn’t want to hear about it. About a year or so later, they realized that I never bought shampoo and I said, “why because I only do conditioner.” They thought that I was weird and crazy and then all of a sudden, they realized that I was on to something and then they came in asking about what I did and I knew! I knew that they were going to steal my idea because I was just this tiny little kid! My stylist next to me started telling me and I told her not to tell them. I knew what they were up to and they were going to rip me off.

AM: That’s awful!

CD: I did it and that was my moment when I started creating. It was still 2 years after that. So for 2 years, I mixed there’s and then in 1995, is when I started to work with the lab. When the lab came to me, I was concerned about them ripping me off so I didn’t even tell them what I was creating! With the lab, I would just pretend that I was creating a shampoo otherwise they were going to know what I was doing. So with the lab, they would send me the shampoo, various conditioners of different versions. I would keep making changes to the conditioners and they would note that I hadn’t with the shampoos and I would tell them that that one was good and I didn’t need any other changes. I didn’t tell them. It wasn’t until I launched it because my thinking was being someone much smaller than the larger companies around me, I had to protect it as long as I could and I kept the secret until it was launched. Even when I launched it, I still felt like I would have to keep it a secret. But by then I had to talk about it because it was out there and I had a patent pending. So I felt like it was guarded until I launched it.

AM: I love that story and it’s such a shame.There is such a backstory going on and you’re literally learning on a twisty curve and it’s awful when you’re the little guy!

CD: I probably wouldn’t have been around if it hadn’t happened that way. I didn’t do it out of spite or resentment. But I did it out of, if I did that for you, imagine what I could do for myself! That’s my thing. With the knowledge that I had back then versus what I had when I did it for myself, I knew I could do so much better than that.

AM: We had the pleasure of attending your virtual launch for the Pina Colada collection that took place last month. The system is great – what’s your process when you’re deciding about the scents that you’re bringing forward, what are the different kinds of products, and it’s great that there is that flexibility and such an intention behind what you do in these items that they can work for your skin as well as for your hair.

CD: I have very few products that only have 1 use. I’d have to think about which ones those would be. Most of them spill over for hair, skin, everything. As far as the fragrances, I have a Blessings Collection as well. Right now, we’re working on Prosperity. When we did the Pina Colada, we started out with wanting pineapple and coconut, but then as we went the process it became more than that! It literally became Pina Colada. Having pineapple and coconut made sense because of the benefits of the clarifying and the astringent properties, exfoliating properties, and hydrating properties. I knew where I wanted to go with it. This is one that I am so proud of! It’s been out since the beginning of June.

AM: When we got the WEN mailer, we were a little hesitant because some scents can be overwhelming and it’s just too much!

CD: Oh yeah, sometimes it’s like candy and too sweet!

AM: Yeah!

CD: Mine are not like that.

AM: When you’re using it feels like you’re at a spa and I really enjoy the balance of the scent.

CD: That is my element and as someone who suffers from migraines, the fragrances that I create are very clean. I avoid those nasty harsh synthetics and the musk because it drives my migraines and they know that about me too. So yeah, when you think of it and again, I smell other ones and I can’t because it goes right there! I keep it really clean and that’s what differentiates me so much because I have done over 50 fragrances and I will tell people not to wear fragrances because it drives my migraines, but the fact that I can create these and it doesn’t do that to me is so amazing. Again, I’m not making a claim, but anyone that does get migraines, or you have a fear of them, try it at least. I don’t remember anyone who has told me that it triggers their migraines.

AM: That’s good to know. What is the relationship when people are looking at having great hair – the balance between wellness and your haircare routine? Because it’s not just about what you put on your body, but also what you put in your body right?

CD: Oh yes! It’s really important. I try to get people to understand that everything that goes and I never use this analogy, but it’s the gas that you put in your car is going to determine that as well! Everything that you put into your body is going to come out as well. If you put in cheap gas you’re going to see that and it’s going to take its toll. But, the same thing with us. What goes in is going to have to come out somewhere. Your pores, your hair, your nails, your skin – somewhere. It has to come out, it doesn’t stay in there in a vault. So, yeah, when people realize that, you can change so much by your diet. What you do topically, you’ll notice it much quicker and immediately versus what you put in may take you a little longer to see what’s going on.

I definitely connect the two as I’m vegan and it’s been almost 4 years. I was pescatarian from Sept of 2014-2019 for 5 years and then I gave that up because I felt like I was probably eating more plastic than probably fish. Also, because they are living beings and there was all of that. I’ve been vegan now for almost 4 years. September will mark the 4th year. In terms of eating meat or any of that stuff, I haven’t in 9 years as of September. All of that is important to me. When I launched my product line, I did so with no animal testing. There are no animal biproducts, it’s cruelty-free, we are recognized by the leaping bunny and I did that again working on the line in 95, launching it in 2000 – so it’s not a bandwagon that I jumped onto. I have always been that way. Now, everyone is doing it being vegan and cruelty-free and I’m like, “where were you 20 years ago?” I launched that way. I don’t want to be swept away under the rug because everyone is now, I have been that way ever since I created my products. It’s important to me as well.

I think this is important, when I had my infomercial, I stipulated that I wouldn’t allow them to sell in China because they require animal testing. They knew that that was part of the contract and that I would not allow them to do that. They wanted to obviously, but it’s not ok.

AM: You’re schedule must be insane with your 2 salons in LA and here in NY, your QVC business with the brand as well as the brand on it’s own. What is an average week like for you? I love that you’re just smiling right now.

CD: No, it’s just that before you and I talked, I was talking with my business manager who was telling me that I had to do this, this, and this. I’ve been shooting for the past 2 days and almost everything was that. I know there are things that I need to do because they are important. It’s not a joke, my LA PR team, we were supposed to have a call a few days ago and then the shoot happened and she was like, we still need to talk and I was like, "I know, but when?” It just is and it’s not a complaint. It doesn’t stop.

We did a documentary. A guy reached out to me during COVID and he wanted to do it about our billboards. During COVID, I hadn’t done photoshoots for it. So a year and a half into it, I reached out and apologized that I hadn’t done anything for it. When we finally did it last July, it was a long time that he was waiting for us to do shoots. He came out and did the footage and what not, filmed it, asked me questions and did the interview and all of that. Just yesterday during our shoot, we happened to talk about it and our billboards for next year for Fall, Winter, Spring and Summer and what that will look like and what we want to do. We try to shoot the whole year. So we’re going to do our shoot and do a behind the scenes with our video guy where we’ll talk about what we’re doing, who we are, what it means, etc. The billboards have been out for at least 15 years and I need to figure out when the first ones went up because I really don’t remember honestly. Having said that, we talked about it and they said we haven’t heard from him and it’s been almost a year ago now. So we’re talking about what we’re going to do with behind the scenes and interactions with everyone involved with my team. I have the first sample of it today and in there it reminded me because he asked me this as well – and I said that there is something in me that’s afraid that if I took a vacation or time off, if I took a pause or a stop to it, I might not pick it back up again because I know what it entails. I always say that I feel like I am on this merry-go-round and if I get off, I don’t know if I am getting back on. So I’m afraid to put a pin or a pause in it. You’d think that that was what happened during COVID, but I got busier with Zooms and this. For people that got those breaks and what not, I didn’t!

AM: We had no break!

CD: I thought that I would and I’d have time to clean out my closet, my garage, etc. None of that happened! I didn’t get free time which is insane. Things got busier because people knew that Chaz was available. When I was behind the chair before, they would have to stand there and wait for me because they couldn’t get to me. As soon as COVID happened, everyone could get to me and it happened. Now I’m on these Zoom things in the salon here on Saturdays because the rest is taken up with all of this. In NY, I’m in the salon 5 days a week which is what I was used to during normalcy because I’m able to there as I’m out of this if that makes sense.

There’s no 2 days that are the same. I’m juggling. Today I’m trying to fit together meetings in – where are we going to fit it? Ask this one if they can stay 15 mins later, we’ll meet with this one after – it is what it is. Even during COVID, when I look at my life pre-COVID, even today, I don’t know how I did it. We were traveling every month to QVC sometimes twice a month. A team of 20+ going there. I look at it now and wonder how did we do that during 2019? I don’t know how and I know we did it for 16 years at that time. But I look at it and wonder how I lived that life before COVID and I don't know how and I don't even know how to get back to that! I don’t think that we ever will. So when you asked me that question, I lived it. How did we do all that we did? I don’t know.

Ever since COVID, the team that used to go doesn’t want to do that anymore. Everything changed.

AM: Everything changed! That’s very true!

What do you want your legacy to be in this industry?

CD: It’s so funny that you ask that. If you say Vidal Sassoon, Oribe, or what not – you know who or what they are. I want it to be that this guy changed the way that globally people thought about the way they cleanse their hair. I don’t feel like I have hit that yet and I don’t know why or what it will take to hit that. There was no such thing as cleansing conditioner when I did it. People thought that I was insane and crazy and said, “what do you mean that I’m not going to be able to use shampoo?” I’d tell them to trust me and that I promised that it would work. You do a week, 2 weeks, then 3 weeks. I’m on day 2, but still I’m 30 years that I haven’t had lather touch my hair, face, body, or skin. I would not have all this hair on my head if I continued to use shampoo. I’d probably have half this amount and I’m not joking because of the toll it takes on your scalp and your hair. So I’d really like to leave behind the recognition – I really would, that he really had a movement that changed things. It’s the same version of the person who created shampoo, I’m the guy who invented cleaning conditioner. I don’t think that it’s hit because everyone has copied it and it’s not the same. There are people who say they use cleansing conditioners and I ask them if it’s Wen and they say, “no, but it’s all the same.” And I say no – I had that message 30+ years ago and there are people on the bandwagon, but it was delivered to me. I didn’t understand what it was when I opened a salon, I didn’t plan on it. I stepped into that role of giving up lather, I didn’t know what it would mean, but I knew I was on a journey. So I would like it if I was known as that guy who gave up lather and created cleansing conditioner. It has been worldwide.

We did an event last night and sometimes people don’t realize it’s they me until we have the gift bags and they’ll say, oh my God, Wen – that’s you! So they connect it that way – you get what I mean! They’re like, your Flipping Out Guy or QVC guy. There are times that people don’t realize and they will tell me that they love Wen and that they love Chaz and then they’ll realize it’s me! It’s bizarre, it happens, and it’s crazy.

I know how hard I have worked for it and I would like it to be when it’s all said and done that there is a legacy behind it. I was passionate about it and I did it for her, him, the customer. Anyone that knows me, if I go anywhere, like last night, it was an event for pre Comic-Con and I was giving advice. There was a woman who was there who had all hair pieces and what not and her testimonial was amazing. She had been using it for 15 years or more and whatever industry her hair extensions come from, they all use it because it prolongs them. When you use shampoo on them, you’re buying another one, and another one, and another one – they’re getting trashed. So to hear her testimonial was amaz ing. How did I change her life, help her life, build her confidence? There are people who have been born and have never used lather in their lives since this has been out for 22 years. I have a goddaughter who is 23 and lather has never touched her hair – things like that, they have never had to experience shampoo because Wen was there. I’d like to have the weight of what it actually means and not just the story of the cleansing conditioner but how it touched people’s lives, built their confidence and all of those elements are why I do what I do. It’s a confidence booster!

IG @chazdean

PHOTOGRAPHY COURTESY | Chaz Dean

Read the JUL ISSUE #91 of Athleisure Mag and see MAKING HAIRSTORY | Chaz Dean in mag.

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AM, Fashion, Lifestyle, Mar 2025, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
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AM, Food, Mar 2025, TV Show, Editor Picks
AM, Food, Mar 2025, TV Show, Editor Picks
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AM, Ath Mag Issues, Editor Picks, Mar 2025
ATHLEISURE MAG #111 | RASHEE RICE
AM, Ath Mag Issues, Editor Picks, Mar 2025
AM, Ath Mag Issues, Editor Picks, Mar 2025