Read the SEP ISSUE #105 of Athleisure Mag and see 9CH3F ROUTIN3S | Chef Fariyal Abdullahi in mag.
We're looking forward to one of our favorite times of the year in terms of the culinary calendar - the 2024 Food Network New York City Wine & Food Festival (NYCWFF) presented by Invesco QQQ! Much like Chef Aarti Sequeira mentioned in her cover interview, there is something about gathering and community! Being at these events allow you to see a number of Food Network stars, celebrity chefs, food personalities, mixologists, culinary creators and more! You will be able to enjoy master classes, panels, wine tastings, your favorite restaurants through tastings and intimate dinners, as well as to try new ones to get an idea of their menu. We enjoyed attending last year's event which you can check out what we did here from our OCT ISSUE #94.
This year, we're excited as NYC's ultimate wine and food festival takes place Oct 17-20th and will include over 80 events over 4 days that will be in NYC and in Brooklyn that allows you to join them in their mantra of EAT. DRINK. FEED NYC! This includes 500 restaurants, bars, and 200 sponsors. On average, approximately 48,000 fans a year attend this event along with 3,000 volunteers that are involved to support this event.
As we're days away from kicking off the 17th annual event, a number of these events will take place at the Invesco QQQ Campus at Brooklyn Army Terminal. By including the borough of Brooklyn into the festivities, it centralizes the signature events, Pier Parties, and the Grand Tasting (which is one of our events that we will attend on the Trade Day) into one expansive 450,000 square foot campus. Regardless of whether it's raining or not, this will be a tented experience at this location so that you know the good vibes, bites, and sips will happen uninterrupted! It also highlights the diversity of culinary tapestry that also exists here and it's exciting that they are making their debut at the NYCWFF.
While we celebrate food and what it means when we're together, 100% of net proceeds from NYCWFF will support God's Love We Deliver which is NYC's only provider of medically tailored meals and nutrition counseling for individuals who are living with severe illness. To date, NYCWFF has raised more than $14.8 million for its charitable partners to make a significant impact in the city. In 2023, God's Love We Deliver delivered 4 million meals to nearly 15,000 individuals.
Make sure to read our OCT ISSUE #105 which drops on Oct 30th where we will have a recap on events we attended during NYCWFF which includes: Southern Glazer’s Wine & Spirits Trade Day hosted by Wine Spectator at Grand Tasting, Meet Cutes NYC presents Tacos & Tequila, and JJ Johnson’s The Cookout: A Hip Hop Celebration hosted by Rev Run and Angela Yee.
IG @nycwff
PHOTOGRAPHY CREDITS | Paul Farkas
Read the SEP ISSUE #105 of Athleisure Mag and see NYCWFF 2024 in mag.
We're always looking to add that next great restaurant to our list and when we're in London next, we have 2 Michelin-starred A. Wong as one of our stops! We took some time to chat with Chef Andrew Wong to talk about his passion for food, his culinary background, what led to him launching this restaurant and what we should have in mind when we come in for an epic meal. We also talk about what he does outside of the restaurant.
ATHLEISURE MAG: When did you first fall in love with cooking?
CHEF ANDREW WONG: I grew up in my parents' restaurant, and cooking wasn't something I was interested in. I went to university to have fun and escape work for a while, but I was drawn back in. It was when I decided to learn how to cook and enrolled in culinary college that I became more engaged with the whole thing and saw it as something I could make a go of.
AM: What was the moment that you realized that you wanted to be a chef?
CHEF AW: After graduating from culinary college, I travelled through China on a working tour to learn more about the roots of Chinese cuisine. This was eye-opening, as I discovered the vast regional differences in cuisine and understood the cultural context and history behind dishes and techniques. Once returning to London, I continued learning and researching Chinese cuisine, where it all began.
AM: What was your culinary background in terms of what led you to going to culinary school as well as kitchens you trained in?
CHEF AW: When I was younger, my parents ran a Chinese restaurant called Kym’s. It was an old-school Cantonese restaurant and takeaway, filled with brightly coloured sauces, dragons, and everything you would imagine an eighties Chinese takeaway to be. I worked in their kitchen as a teenager but always said I would never want to be a chef.
When my father passed away, I needed to step up and help my Mum run the family business. Over time, I became more interested in the history of Chinese cuisine. I spent some time travelling around China and perfected and honed my new skills before deciding to close Kym’s and open A Wong.
AM: You launched A. Wong in 2012, why did you want to open this restaurant and what was your approach to the menu?
CHEF AW: My parents had been running their restaurant on that site since the 1980s. The restaurant had sentimental value and a good location in Victoria. There was no reason to open anywhere else, and I’m pleased we didn’t.
Our approach at A.Wong is to celebrate Chinese culture, craft, history, and techniques. Over time, the menu and cuisine have become more personal. I would describe it as ‘A.Wong cuisine.' This reflects my heritage, our exploration, and how we approach dishes.
The menu celebrates techniques, some very old and some more modern. We draw on the vast array of ingredients from the Chinese kitchen—fermented, dried, and salty—with vegetables, seafood, and meat to create a balanced and harmonious dining experience.
AM: Tell us about the ambiance of your restaurant and what guests can expect when enjoying their meal here.
CHEF AW: Fun, unpretentious, explorative, inquisitive, researched, and a celebration of culture, still keeping up with modern ways while keeping our techniques and cooking methods traditional.
AM: For lunch, what are 3 Dim Sums that you suggest that we should have in mind when we come in?
CHEF AW: Black Pepper Beef wispy pastry with tamarind and dried shrimp caramel, Rabbit and Carrot Glutinous Puff & Bamboo Pole Noodles with King crab and Spring Onion Oil.
AM: What is the Touch of the Heart menu and what are 3 items from this menu that we should try?
CHEF AW: Touch of the Heart menu is our lunch menu, which still offers guests a beautiful journey across the borders of China. I think every item on the menu has its own story to tell, but the three I would pick would be the 999 Layered Scallop Puff with XO Oil, Steamed Duck Yolk Custard bun, and Memories of Peking Duck.
AM: For dinner, walk us through The Collections of China menu that we can have for dinner.
CHEF AW: The concept behind it came from when I was travelling. I read and spoke with many people about Chinese cuisine, but experiencing the diversity of flavours first-hand is very different.
I wanted to give our guests an insight into these diverse, regional flavour profiles, from flash-frying to steaming carbohydrate menus, the amount of pickle, preservatives, and the type of fermented product. All these things are integral parts of a region's identity and its role in China as a whole.
AM: Tell us about your beverage program.
CHEF AW: At A. Wong, we offer close to over 350 different labels and vintages, including both new world and old-world wines. Veering away from traditional service, the interactive wine program, at A. Wong is centered around the concept of 'adventure and personal exploration.' Our sommelier team encourages the guests to sample a wider selection of wines by exploring lesser-known wines and understanding the flavour profiles of well-known old wines. To create contrast and adventure, our beverage pairings at lunch and dinner are served as multiple flights, and include craft beers, Chinese teas and vinegars alongside the wines. We want guests to play and enjoy the wines within a collection of dishes, and discover for themselves what they enjoy.
AM: What is the Forbidden City Bar and are there cocktails that are offered here that are specific to this portion of the restaurant?
CHEF AW: The Forbidden City Bar serves as a venue for enjoying intimate moments with your loved ones, where we serve classic signature cocktails and our own Forbidden City cocktails. Enjoy your pre-meal and post-meal drinks. The bar also welcomes non-diners.
The most signature cocktail available at A.Wong is the Peking Duck Old Fashioned, which is made of Johnnie Walker Whiskey infused with traditional Peking duck fat and roasting spices, hoisin syrup, and Angostura.
AM: As someone with an Anthropological background, how has that inspired the foods and the ingredients that you use?
CHEF AW: I’ve been working with Dr Mukta Das for about five years now. It’s a real privilege and one I don’t take lightly. We introspectively look at the cuisine in terms of flavour, technique, balance, and cultural etiquette. I think all of this – taste, cultural, and social, affects our perception of the dining experience and taste.
Mukta’s approach is from a historical point of view, looking at all sorts of economic and social aspects behind whatever dish we are researching. I look at it from a chef’s perspective, what it will taste like, what the texture would be, and how I can logistically make this happen.
We do a lot of research to ensure that the base flavour profiles are nearly identical to historical and technical Chinese techniques. But at the same time, I like to think that our food is quite explorative, in the sense that we don’t specify that our food comes from a particular region or style. I want people to take an interest in the flavours of a dish. I want to try and encourage people to go out and explore other Chinese restaurants that they may not have done before. This opens us up to criticism, but if what we are serving isn’t deemed “authentic,” that’s ok because it’s not supposed to be.
AM: Can you tell us what SOAS is and how it has influenced your restaurant? What does it mean to become an Official Research Associate there for the Food Studies Centre?
CHEF AW: SOAS is the School of Oriental and Asian Studies, a university in London. I’ve worked with them before, and becoming a research associate means they support my endeavour to learn more about food and the cultural discourse around it.
It means I interact with food as a cultural phenomenon. For me, the idea of humans as social beings is essential. This means when you talk about running a restaurant, it's not purely about the food. It's also about how humans interact in a space, with each other and with the experience.
It's an understanding we are social beings, and we like to communicate. We want to taste, see, and touch, which is very important for a restaurant. Restaurants are not just purely about food, interaction with the space and concept are integral.
Food is not just flavour; it is an expression of history, location, ingredients and choices.
AM: You received your first Michelin star in 2015 and you received another recognition in Jan 2021 with a second Michelin star making A. Wong the first Chinese restaurant outside of Asia to achieve this. What does this mean to you?
CHEF AW: The first Michelin star was for my team at A. Wong, they all work incredibly hard, and to be recognised was wonderful. Receiving the second star was an extraordinary moment for us at A. Wong. It was a significant achievement for me personally and Chinese restaurants globally. It was for our community, our forefathers. I am just a tiny part of the thousands and thousands of restaurants that have come before us. It's good to see that a global brand like Michelin broadens and represents multiple cultures and cuisines.
IG @awongsw1
PHOTOGRAPHY CREDITS | PG 92 , 96 + 99 James Gilles | PG 95 Jutta Klee |
Read the AUG ISSUE #104 of Athleisure Mag and see FOOD ANTHROPOLOGY | Chef Andrew Wong in mag.
As the Summer comes to a close, we're looking ahead to the Fall and Holiday! We love being able to take time with friends and family and those that are in our inner circles to connect and many times, these gatherings take place in our favorite restaurants! It's within these 4 walls that memories are made, food is shared, and horizons are expanded. With the restaurant as the canvas, it is helmed by those give us the foundation for this exchange to take place.
This month's cover is Executive Chef Fariyal Abdullahi of Hav & Mar which is located in Chelsea's Art District in the Starrett-Lehigh Building. We talk about how a passion for food, fine dining, sustainability, and advancement led to a culinary career that has included phenomenal restaurants and a track record of integrity; her helming and being personally selected by Marcus Samuelsson (Red Rooster, Streetbird, MARCUS ADDIS) for this restaurant that is in the Marcus Samuelsson Group; being the Chef for and walking the Met Gala red carpet in 2021; being a judge on Food Network shows such as Chopped and Alex vs America, and being a James Beard Award 2024 Finalist! We wanted to know more about her culinary journey, her approach to food, sustainability, and changing restaurant culture.
ATHLEISURE MAG: It’s been such a fun day in being able to hangout at your baby, Hav & Mar and your cover editorial here with, a number of looks, and to see your restaurant and you in this way.
What was the first dish that you remember when you realized that you fell in love with food?
CHEF FARIYAL ABDULLAHI: Um, ok, so I grew up in Ethiopia and I am the youngest of 6 siblings. My mom would cook all of our meals herself – breakfast, lunch, and dinner. We were a family of 8, it didn’t matter. She always made it herself. You know, people say that their mom was a good cook, I can tell you objectively as a Chef that my mom was very talented and she didn’t have any formal training or anything. She was just very intuitive and very good at it. Because of that, everybody used to come to our house for food because her food was just that good! Holiday and everything, my uncles would be at the house. They were not at their wives homes with their cooking. They would be at the house and I noticed that at a very young age. I was like, “mom, you have to put me on!”
So it’s not a particular dish. But, she started me out with salad from the beginning. It was nothing that had to do with fire and stuff. I was a Garde Manger Queen (Editor’s Note: The pantry chef, commonly known as Garde Manger or Garmo is responsible for the preparation of cold dishes, salads, charcuterie, and appetizers in a commercial kitchen) when I was 6 years old. I was like, I want to do this, I want to do what you do. But it was also the process of – we’re very close to our food source. So, I have photos of me from when I was a kid making salad! We would go to the farm which was right around the corner from our house and they would grow the lettuce. So it was a whole process. I would go get the lettuce, the tomatoes, and all of that stuff and I would have the connection of seeing all of this stuff going from the soil, the farmers that grew it, and then I would go back home and it was literally a simple salad. Romaine Lettuce, Serrano Peppers, and Tomatoes – you didn’t even make a vinaigrette for it – it was just lime juice and salt.
AM: Oh wow!
CHEF FA: Yeah, that was my responsibility. It was very few ingredients, but it built my relationship that I had with food. It kind of made that first part where I had that connection with the people that grew my food. Then I turned what they did into something that was delicious to eat, and then everyone comes over - everyone pulls up. It was really that process where I was like, this is what I want. This is that thing that connects all of us.
AM: You graduated with a Bachelor’s in Clinical Child Psychology. When did you realize that you wanted to be a Chef as opposed to going down that track in terms of a graduate degree? You opted to go to the Culinary Institute of America in Nappa as opposed to staying on the psychology track.
CHEF FA: I always knew that I wanted to be in food. But, it’s the classic immigrant story where you leave your country and you go to America. The American Dream is that you are a doctor, lawyer, or engineer. Those are the 3 things. I would tell my mom when I was 14 or 16 that I wanted to cook and that I wanted to be a chef. And she would always tell me that that was a hobby and that it wasn’t a career. So when you’re a doctor, you can go home and cook as a hobby. That was your hobby, that was not a career. But I was like, “damn, that is really what I want to do!” As the youngest of 6 siblings, that’s what they did. So I have a sister that is a Neurosurgeon, my brother is an Immuno Oncologist – so he is doing cancer research, I have a brother and a sister that is doing Internal Medicine – so then it was my turn and I mean, I guess my second love is just knowing people and understanding behavior and that is why I went into Clinical
Psychology. But it never -
AM: It never really felt right.
CHEF FA: It didn’t! It really didn’t and I am a very empathetic person and so I got my Bachelor’s in Clinical Child Psychology and my sister who is in UCLA – both of my sisters are in UCLA, I went to go visit them and they said, “let’s show you the psych department.” They took me to where the children are and that’s what kind of changed me forever because I knew that I could not work with sick kids every day. I couldn’t do that and then go home with it! I knew that I would always go home with it! So that day, instead of applying to grad school, I applied to culinary school. I had my heart set on CIA because I had read 2 biographies from Grant Achatz and Anthony Bourdain and they both went to CIA and it is supposed to be the Harvard of culinary schools. I thought, hold on, if I get accepted to this school – this 1 culinary school, it’s go to be big right? So, I didn’t apply anywhere else, I just applied there.
AM: One shot!
CHEF FA: Yeah, one shot and I got accepted. So I told my mom, you have to let me do this.
AM: I used to have a teacher who felt that I should be a surgeon because in our labs when we were dissecting various animals, my precision in cutting was something that she loved. I had to explain to her many times that it wasn’t the work that I wanted to do, and that inspired me to find a piece that called back to that to bring it to this set. My mind will continue to run and replay a number of things and I can’t make my mind not work that way. I don’t know if I could take running a procedure in my head where something went wrong on that level and be ok.
CHEF FA: Yeah, I don’t know how they do it!
AM: So while you waited to hear about your application, you went to 18 countries and traveled for 3 months! What was it like to go to these places and for someone who already had an interesting palette already, how did you retrain that to take on all of these other areas that you had not previously been exposed to?
CHEF FA: So that was the purpose because I didn’t think that I had a palette. I don’t want to say advanced, but I didn’t think that I had a good palette yet. So the first 16 years of my life, I lived in Ethiopia, so I had a very high tolerance for spicy food, but also like very heavily spiced food. Things are very seasoned in Ethiopia so that is my threshold. I came to the States and my intro into American food became what I ate on campus.
I was like, “what is this flavorless, unseasoned – what is going on?” I swear that at 16, because I started college fulltime at 16, I used to walk around in my purse with Tabasco before Beyoncé said it, I swear to God that I had hot sauce in my bag! Because I was like, this ain’t it for me! It was just no flavor! It was that and the burritos, the burgers, and I’m in college. I kept thinking that there had to be an in between – hold on!
Yeah so, that was kind of the purpose behind my trip and I knew that there had to be more food out there. So it was 18 countries and now I’m on my 56th country. But in those 3 months, I did 18 countries and it was just to eat!
AM: That’s insane and amazing!
CHEF FA: It was cool because it’s like the whole 10,000 hours that Malcom Gladwell talks about (Editor’s Note: Malcolm Gladwell is a Canadian journalist, author and public speaker. He is known for his unique perspective on popular culture. He has been a staff writer with The New Yorker since 1996 and has published 7 books. He is also the podcast host of Revisionist History and the co-founder of the podcast company, Pushkin Industries. In his 2008 book Outliers, he states that, “10,000 hours is the magic number of greatness.” This theory means that to be considered elite or truly experienced with a certain craft you would need to practice it for 10,000 hours) it was the exposure of different flavors and textures that I would not have been exposed to if I had not traveled to these different countries. It became my little culinary school!
AM: Did you have a little travel journal and write down things as you navigated these countries?
CHEF FA: Yeah! I was solo too! I went by myself!
AM: Got it! Wow that’s a lot!
So what was it like to attend CIA and what were some of the kitchens that you trained in as you navigated to where you are here?
CHEF FA: So CIA, so I was responsible for my own tuition and that was the deal when I moved from Ethiopia. I did 8 hours of school a day, that’s how long our classes were – 8 hours, but then I would also work as a Teacher’s Assistant for the first 8 hours of my day. So that’s when I got into the 16 hour work day.
AM: Right!
CHEF FA: So, it was actually teaching me the work ethic that I needed honestly at the time, I didn’t know! I didn’t know how many hours people worked at restaurants. I had never worked in a restaurant before and there were no examples around me. So CIA in addition to obviously the culinary fundamentals, it was the first thing that taught me – ok, you can’t be tired. If you’re going to do this, you’re going to have to have the energy for this. I mean, it’s the Harvard of culinary schools and I do think that I got into Noma which was my first job ever – I mean Noma was the best restaurant in the world for 4 years in a row! It’s because I set myself up by going to the CIA!
AM: For sure!
CHEF FA: I felt like I was behind because when I was attending the CIA, my classmates were 18 years old and I was 25! I knew that I had to be on the fast track. Yeah, so it was essentially, a career change for me.
AM: Clearly, it all worked out as I’m sitting here talking with you in your restaurant!
CHEF FA: Yeah, I’m pretty much on a space ship and I’m on it.
AM: So, you were at Noma and I know that they are closing at the end of this year, but they will be more of a food laboratory and so that’s an interesting evolution with how they will continue their journey. So what are 3 things that you learned in your time of being at that restaurant? I mean when you hear of people who were at that restaurant, it’s no joke and it’s highly prestigious!
CHEF FA: I mean, especially with that being my first job ever! I remember when we were in culinary school getting ready to graduate and my classmates were like, we’re going to start off at this restaurant and then work our way up. I was like nah! I knew that I had to go straight to the top. They were like, you can’t do that. That’s not how the system is set up. You have to work your way up to Noma and I’m like, “cool, that’s what y’all are going to do.”
AM: But when you have a vision and you already feel like that you’re older than those that you have been with, you just can’t go at the same cadence because you have to make up for lost time.
CHEF FA: So the first thing that I learned at Noma is Integrity. Because my thing was that if I want to learn to be the best, I have to learn from the best! They were the best restaurant 4 years in a row and I was like, cool. What is it that makes them the best. It’s not always necessarily the food, what I learned there was Integrity is so high. Everybody was doing the right thing whether someone was looking or they weren’t looking. There’s no cutting corners. If this is how you’re shown how to do something, you do it. If there is something that is stopping you from doing it, you do it. Either way, you always do the right thing. That’s really powerful! So integrity!
10 years ago, the restaurant industry and kitchens are set up on this bully system I would call it. You get called all kinds of names, you get yelled at, that’s the relationship that you have with your Chef. The standard is always excellence and you will never reach that. So you're getting yelled at constantly every single day. So I was like, ok cool, this is how it is. If this is how it is, you just adjust to it. You learn how to have tough skin and you move on. But there is a changing area and I was getting ready to close out from the day and I heard René Redzepi (Editor’s Note: Danish chef and co-owner of 3-Michelin star Noma in the Christianshavn neighborhood of Copenhagen, Denmark) having a conversation with his leadership team and I guess there was this line cook that was being bullied and he just couldn’t take it anymore and he just left and he wasn’t answering anybody’s calls for 3 weeks.
AM: Oh wow!
CHEF FA: And people were like ok, whatever, if he’s gone, he’s gone. That day when I was getting ready to leave, I was in the changing area and I heard the conversation that René was having with his leadership team and he was telling them, “we have to shift the culture. How do you guys not care? What if this guy isn’t even alive right now? What is wrong with you?”
AM: That’s what I was wondering!
CHEF FA: He was really laying into them. He said, we have to be better. So he was like, “cool, you guys are going to go to his apartment, you’re going to find him and make sure that he is fed.” He was an intern so he wasn’t getting paid, but he was like, “do we need to pay him?” He wanted to find out all of this information. René’s wife was pregnant at the time and he thought that he was having a son and he was like, “if my son told me that he wanted to work in the kitchen, I would tell him no.” That’s because it is very abusive and we have to shift the culture and we need to be able to create a system where people want to come to work and that they feel appreciated and cared about. I was like, what is he talking about? That is not how kitchens run. Don't you just get yelled at and told that you ain’t shit?
AM: Yeah and you go into the corner and do a cry where no one can see you so you can get back in the game.
CHEF FA: Right? You go to the side, handle it and go right back out!
AM: Right? That’s how it was for me in fashion and that was just how it went!
CHEF FA: Yeah and I thought that it would be like that forever! But that was the first time that I had ever heard anybody talking about changing and shifting the industry! I thought, ok I guess that it could be different. So that sparked the biggest thing in me where it made me say that I run my kitchen with joy. I lead it with joy. I think that that is why we have such a high retention rate here. People want to stay working here.
AM: We have been here for a few hours and I haven’t seen anyone slacking, slinking off or even watching us do a photoshoot and having me interview you. Everyone is just focused!
CHEF FA: Yeah they have a very heavy prep list. They are super focused! They are totally fine! I am really proud of what I have built. It all stems from my Noma days. Build a workplace that people actually want to come to and I learned that from René and have integrity! Always do the right thing!
AM: You leave Noma and prior to Hav & Mar, what are some of the restaurants that you were working at between these 2 periods?
CHEF FA: Right after Noma, I went back to LA because that’s where my family lives and while I was there, I got a call from a Chef here in NYC and he was an Executive Chef at a restaurant called Caviar Russe which is a Michelin-starred restaurant and he called me and he was like, “hey, I need a prep cook." I was like, “damn, starting from the bottom. I just came from Noma!” But it made sense because there is such a huge gap in my resume because I went from culinary school to the best restaurant in the world and while I was at Noma – you know, that’s the third thing that I learned.
I learned that you determine your own growth in terms of how quickly you grow. Because I went as an intern and interns don’t really get to work the line especially prep, but I was out of the prep kitchen after a month and they put me on the line.
I remember that there was a huge symposium that they do called the MAD Symposium (Editor’s Note: René created the MAD Symposium which is considered the G20 of Food Industry Change) where they bring some of the best culinary minds and René would be on huge pins and needles and he was very anxious to make sure that service went well. Obviously, they had all the interns in the prep kitchen and he came upstairs and he said, “what are you doing here?” I was like, “Chef, this is where I was put.” And he told me that I was going to be working on the line. He put me on the line for one of the most important services that he was about to do. So I said, “got it Chef.” I just put my head down and I did the work.
AM: Inside, you must have been like, argh!
CHEF FA: Oh yeah! I mean, we’re extremely close, but he could be very intimidating. So, we always knew when he was in town because when he is in the kitchen, all you would hear (Chef Fariyal pulls her keys out of her pocket and puts her finger through the keyring and flips the keys over and over through the loop) is those keys and you would say, “Chef’s here.”
So he put me on a station with a Sous Chef from Finland and he was this massive guy! He said, ok you're going to work this station with him. The Sous Chef was like, “don’t say nothing. All you have to do is shuck these 200 year old clams and that’s it!” I mean, dude, they were the size of my palm. I’m like wow 200 year old clams, but I was like, “yes Chef.” He let me know that no matter how intense it got, all he needed me to do was to stay calm and just shuck these clams. So I said, “yes Chef.” 5mins into service, René comes around the corner and starts screaming at the Sous Chef and asking him why his station was dirty. It was not even dirty. “Why is your station dirty? You know what, stop, everyone come here. Look at how nasty his station is.” He kicks the Sous Chef out of the kitchen and now I am in the station by myself.
AM: Oh no!
CHEF FA: I said, “the Sous Chef told me to shut up and just keep shucking so I’m just going to shut up and keep shucking my clams!” So I learned to stay cool and to stay calm. So nothing gets me out of my zone.
AM: Nope!
CHEF FA: So that is my 3rd thing. You determine your growth because I was the only intern working the line on a shift that René kicked my Sous Chef off his station that I worked at and then it became mine. That was all because I put my head down and I put in the work.
AM: We also know that you accepted that job at Caviar Russe.
CHEF FA: Yes so Caviar Russe was the first job after Noma. They called me and I said sure, prep cook is kind of crazy, but sure. So I came and I moved to NY for that. Fine dining is my love and it’s what I love to do. But 6 months of doing that, making minimum wage and you’re in NYC – I was barely surviving – barely. I was like I don’t know how much longer I can sustain this. When I was in school, we always used to have job fairs and there would be this restaurant group, Hillstone.
AM: Oh yeah!
CHEF FA: They would always be in the school and try to recruit kids from the CIA. They have a few restaurants in NYC.
AM: Yeah, they had the spot at 53rd & Lex as I used to eat there quite a bit in my early days of living in NYC. That was my place at that time.
CHEF FA: I was never interested in working at a place like Hillstone. I was like, I’m a fine dining girl from CIA – what are you talking about? I’m not trying to make burger and fries! But then I was like, ok, fine dining is not cutting it. I’m literally a starving artist right now and I’m hungry and can’t even feed myself. I got recruited to Hillstone and I said, let me see what this is about. I went and I remember when I did my stage, I was like hold on, they may not be making the type of food that I am interested in, but the restaurant is run like a fine dining restaurant. So I thought hold on, maybe I can do this. They pay you a 6 figure salary right off the bat and I thought, I can do this and not be broke!
I was like, this is compromising the type of food that I love making, but it is done to the same standards. Also, the paycheck is cute and I did the switch from fine dining to Hillstone. I did that for about 5 years.
AM: That’s a long time.
CHEF FA: 5 years, 9 different restaurants, I moved 9 times to different cities, and I became the opener. That’s how I got my experience in opening restaurants. Anytime you are asked to open a restaurant as a Chef, that is a huge compliment because you’re laying the foundation.
AM: Yeah the standard.
CHEF FA: They’re saying that they want you to instill and to inject your work ethic and the trajectory of the restaurant is all based on -
AM: Your brand standard!
CHEF FA: Yeah so I opened 9 restaurants in 9 different cities with Hillstone.When I was with them, they had 53 restaurants in a number of major cities. It was a $650 million dollar restaurant. It was 1 owner, he did not go public.
AM: Oh wow!
CHEF FA: Huge!
AM: That’s a flex!
CHEF FA: That’s a flex! That is where I learned my leadership. That is 100% where I learned my leadership style. A lot of Chefs say that it is one of the best run restaurant groups in America. Hands down, easily.
So Caviar Russe to Hillstone and then I was like, I’m tired. By that time, I had been in the industry 8 years and there was never any Black women and even with Hillstone, I grew really quickly so after 9 months they gave me my own kitchen which was also very much so on the fast track. People had issues being led by a woman of color and they would make it very clear.
AM: Oh yeah.
CHEF FA: Like they would actually verbally say I’m not doing that. Why? Because you’re a woman and you’re Black. I would say, “cool, do you take a paycheck from a woman because guess who is writing your paychecks?” So if you’re cool with that, you’re going to do this task. But that was very exhausting. It felt like I was in a state of isolation. Because I was far away from my family, cities and states that I didn’t have friends or family in them. So I was very much so alone and then you go into work and they make it a point to feel even more alone. Even though I was Head Chef, you didn't really have much of a say. It wasn’t my food. I didn’t get to hire the people that I wanted. So I wasn’t making any of the changes that I wanted to make. I was tired and it was 2020 and I felt that I was done with the industry. I moved back to Ethiopia. I was like, “I’m done, this is wack and I’m not into it.”
Then I get a call from Marcus Samuelsson. “I was like, what the heck is happening right now?” He’s like, “Chef, it’s taken me quite awhile to track you down.” I was like, “what – what do you mean?“ I was so confused. He tells me about this restaurant. He told me that he was opening a restaurant in Chelsea and he wanted it to be run by me. I wanted to know more. He said that he wanted to build a sustainable menu and that he wanted it to be led by a woman of color as he felt that he had not put any spotlight on women of color.
So I was in Ethiopia for 6 months. I didn’t know what I was going to do. I was chilling. I still had my home and my brother still lives there – I was cool. There was no rush. So Marcus called and he said sustainable menu which really mattered to me a lot and having it led by women of color. I was like, “hold on, so I can make whatever food I want and I can hire whoever I want?” He was like, it’s you. It’s your restaurant. You can do what you want! So I was like, alright cool, I have to come back. Also, it didn’t feel like I was done with the industry.
AM: Right, you just needed the right fit.
CHEF FA: So this was my second chance at the industry. Then within a year and a half, we have had a stellar NY Times review, I’ve gotten my James Beard Nomination, all of this stuff and it’s like – wait, what?
AM: That’s so insane! You must have gotten off of the call and just been like – he’s been looking for me? I’m going to be working with this man?
CHEF FA: How? I mean – what? You’re looking for me? That don’t make no sense!
It was and it is and he is letting me do my thing. I’m really glad that I came back.
AM: It’s such a great story. I have had the pleasure of interviewing him before and I have also done a fun culinary video with him and seeing him at culinary events and competitions. Love his personality and his focus as well as everything about him is really amazing.
What does it mean to you for him to place you in this position and to have this massive responsibility as well as being able to chart your own path?
CHEF FA: It’s 2 things. There is that whole show that comes along with it. It’s a very public and media facing restaurant. I wouldn’t have known that I could be a voice for women of color in the culinary industry if he didn’t trust me with this you know? There is only 6% of women of color that are Executive Chefs which no wonder that we feel so lonely. I do know some women of color that are Executive Chefs, but they say that they don’t have to talk about it all the time. They feel that the more that you focus on race and all of that stuff, you’re taking away from your craft. But I’m like, people are making it a point to focus on it anyway.
AM: Exactly!
CHEF FA: Right, so why don’t you talk your shit?
AM: It’s intertwined!
CHEF FA: It is!
AM: You can’t do one without the other.
CHEF FA: People don’t want to separate it so I will talk about it. People immediately are only focused on the food. I am going to talk about it and he gave me the voice which I think really helps. Because now, so many women of color reach out to me and say, “Chef this is so inspiring. I almost gave up on the industry.”
But the other thing is that Marcus is the first and the only person to ever tell me this. When we first started opening the restaurant he could tell because I had never really worked for a restaurant where I was in charge that was this front facing. He started talking about that we would get reviewed in the first couple of months and I was like woah, “I have never had to deal with this.” I wasn’t sure if I could do it and he was the first person to ever tell me, “Chef, you’re here because you deserve to be. You know that right?” I’ll never forget those words. I’m like, “no actually. No one has ever said that to me. Not a single person has told me that you’re here because you deserve to be.” He told me that I worry about that way too much and that he brought me here because I made great food and I tell a great story. So he told me that, ”whoever walks through that door, if they don’t see you, that’s not your problem. You’re here because you deserve to be.” And that kind of felt like the shackles that I had the first 8 years of my career –“
AM: Broke.
CHEF FA: Yeah, it unlocked it. I was like, cool. I don’t have to prove myself to anyone. I’m here because I deserve to be. You know, you don’t see white men prove why they are there.
AM: No you don’t.
CHEF FA: Right, everyone just knows that that is what it is. They make the food, people see that is the chef and there isn’t anything else that has to be said or debated. So he gave that to me. He gave me the belief and the understanding that I am here because I deserve to be. He gave me that voice so it’s been very impactful. It’s the first time and I always tell my siblings that their job is important because they are literally saving lives. My job is not important and that is what I have been saying for the last 8 years, but now like I have been doing this for 12 years and it’s the first time that I have felt that what I do is important. I’m changing an entire industry in terms of how you can run a restaurant and also many people see that you need to bring more women of color into your restaurant.
AM: There are a lot of people out there in your space telling a story, but you need to also be out on platforms sharing how you’re rocking things too. To hear as you said that it’s less than 6%.
What can you tell us about this space, the ambiance, the design, and what can diners expect when they come here? I love how decadent it is when you look in. But there is a relaxing element to the space as well as whimsical with the Black mermaids which I love!
CHEF FA: Yeah! Well that’s all Derrick Adams! So when Marcus commissioned Derrick Adams to do the artwork here, he told him it was going to be a seafood restaurant and that it would be led by women of color. So immediately, Derrick Adams was like Black mermaids. He titled it, We Are From the Water Too.
AM: I love that!
CHEF FA: We Are From the Water Too! So Black mermaids. So Marcus always says, “when you lose the message of Hav, look at the mermaids.” Like, they will always bring you back to what our message is at Hav. Visually and aesthetically, the architects name is Zébulon Perron (Red Bull Music Academy, Broccolini Condo Store, Pancho) and he’s won awards for creating this space and he's actually amazing.
But I love how it looks simple, right? Which is why you can feel so relaxed and it doesn’t feel intimidating where you feel that you have to be buttoned up. But then you get into the details and it’s like woah, hold on!
AM: It’s very Matrix-y in some ways with the way that the fixtures are floating. There are sections and yet everything is still together. It’s mind trippy! A little bit like Salvador Dalí (Editor’s Note: A Spanish surrealist artist renowned for his technical skill, precise draftsmanship, and his striking images. Major themes in his work included dreams, stretching and mixing realities, as well as the subconscious.)
There’s just a warmth.
CHEF FA: And you know, he wanted it to be an open kitchen obviously. So I always stand in the pass (Editor’s Note: This is where plates go for a final garnish or inspection before they’re sent to the dining room. It’s also where components of a dish that are prepped at different stations meet to be plated together,) so I am the first person that people see. If we’re going to have a restaurant led by a woman of color, we’re not going to hide her. We’re going to make sure that people know that she is at the helm of it all. So I take my position right there and we have guests that walk up. Sometimes people are like, “can we meet the Chef?”
AM: It’s like, hello!
CHEF FA: Haha yes, hello! Were you expecting someone or something different?
AM: Sometimes they are!
CHEF FA: Well most of the time they are!
We get so many people that come up! Little girls and they’re like, “I want to be a chef!” This space! When I first walked in, there was nothing! It was rubble – a pile of rubble! I was like, “I don’t know what y’all see!” They did it just like that – 2 months!
AM: Really?
CHEF FA: Yeah!
AM: Wow!
CHEF FA: I love it here. I spend 80 hours in this building so -
AM: You know it very well!
CHEF FA: It’s not a bad place to spend 80 hours.
AM: What is the meaning behind the name?
CHEF FA: So Marcus is both Ethiopian Swedish. Hav is Swedish for ocean and Mar is the Ethiopian word for honey. So we are from the Sweet Waters which is how he describes it. But, it’s to pay homage to both his Swedish and Ethiopian roots.
AM: So what would you say the cuisine is and what are the ingredients and the flavors that are indicative of it?
CHEF FA: So when we were first talking about how we could make a sustainable menu, we kept coming back to seafood. Initially, he wanted to do a vegan restaurant.
AM: Part of me thought that this would have been a vegan restaurant.
CHEF FA: Right because when you talk about sustainability, that tends to be the best route to go. But then we were like, gosh, it’s really hard to tell our story through just plants. So we landed at seafood. I like to describe it as seafood. When we first opened it was, seafood told through the lens of the African Diaspora because it was very heavily influenced by African ingredients. I’m Ethiopian born and raised so a lot of Ethiopian influence, but I did a lot of West African ingredients too. Then we evolved because I have a Sous Chef from the Philippines and a Sous Chef from Puerto Rico.
PF: Oooo
AM: Yeah, both of us just said ooo at the same time!
CHEF FA: Yeah as the Executive Chef, the menu is mine. One day, I was feeling under the weather and my Filipino Sous Chef made me a traditional Filipino soup called Sinigang. I was in the pass and she saw me struggling as I was saying fire for the dishes. She said, “Chef, I made this for you.” I was like what is this and why is this not on our menu? She explained that it was from the Philippines and that they have a traditional soup made with fish. I was like, “you know we have a seafood restaurant?" Then I was like, hold on, I think that we should start bringing in their voices to the menu too. I don’t have to gatekeep this.
So then we started incorporating their dishes and then I think that that’s when Pete Wells (Editor’s Note: Pete Wells was the restaurant critic at The New York Times from 2011 – August 2024) came in to do the review and I was like, oh my God, we don’t really have an identity besides the fact that we are a seafood restaurant. He was like, “Chef Fariyal uses her global influence –.“ I was like, that’s who we are - we are a seafood restaurant. Some people will come in and say this is not African and I’m like we’re a seafood restaurant with a global influence. That’s it and now it has all of their global identities.
We have Puerto Rican flavors, we have Middle Eastern flavors, Filipino flavors – we have everything!
AM: That’s amazing.
CHEF FA: But the vessel is seafood. The seafood tells our story in terms of sustainability. It’s what keeps me up at night.
So when I was designing the menu and we were creating these dishes, we need to use as much of the ingredient as possible. I want very little waste. So the thing about restaurants is that we are one of the highest contributors of the Climate Crisis because we produce so much food waste and that ends up in landfills and I’m like how can we avoid all the waste that we produce here ending up in landfills? So it’s about using as much of the ingredient as possible.
So we are getting really creative so I have something called Ash Oil. So I was like, can we do anything with all of these scraps with the skins of scallions, onion skins, scallion tops that we throw away, garlic, and all of that stuff. Things that you would throw away and I thought that there has to be flavor in here! So we just put it in the Hearth oven which goes up to 800° and it gives it a nice char and then I blended it into a salt and then I mix that with oil so it has this super...
AM: Smoky
CHEF FA: Yes smoky flavor! So I was like, hold on this is edible and it gives this whole other dimension to dishes. So I was like, alright cool lets get really creative like that. Let’s use parts of ingredients that normally get thrown away. So that was Step 1.
Step 2 was how do I make sure that – obviously you can’t use 100% of everything.
AM: Right.
CHEF FA: How do I make sure that this doesn’t end up in landfills? So I did some research and found 2 different organizations one is called Afterlife. They come and pick up our compost every day. They grow mushrooms with our compost.
AM: Oh wow!
CHEF FA: I built a dish around these mushrooms so it’s like a full 360 moment. But then, the most important thing is that after they are done growing these mushrooms they take the substrate which is the compost and they turn it into soil and they create something called Biochar. So Biochar is soil, but it has the ability to sink carbon for a 1,000 years.
AM: Wow so they are a Circular Farm.
CHEF FA: Right, so I was like hold on, this is really fly! So all of our compost goes to them. I work with them a lot and they are doing a lot of really amazing things.
AM: And they are based here in the city?
CHEF FA: Yeah! They do all of that and they make Biochar by using our compost and then they donate the Biochar to farmers and it helps them increase their yield. So farmers are getting better yield while making sure that we’re not increasing the output of Carbon Dioxide to the air. They also donate it to parks and it goes to Governors Island. So they do all of these wonderful things with our compost.
AM: Wow!
CHEF FA: And then the second company, they’re called Billion Oyster Project.
AM: That’s the host of the dinner we’re going to on Thursday at Governors Island (Editor’s Note: You can read the story about this dinner from Outstanding in the Field in this issue).
CHEF FA: No way!
AM: Yeah Le Jardinier is the culinary portion and we’re very excited.
CHEF FA: Ok, that makes sense!
They are my second partner. So what they do is they collect oysters from restaurants and they are basically reconstituting the oyster population in the Hudson and all of the rivers here. What that does is it gives us a good filtration system. So they take our oysters because I’m like, let’s not get lazy with it. Technically, you could throw everything into a compost, but I’m like are there things that we can separate within the compost that makes better use? So since we have been open, Billion Oyster Project has been in the loop.
That is the most important thing to me. We can get all of the best accolades in the world. But the thing is, If you are contributing to a worse planet, what are you really doing?
AM: We have to do something and to keep researching for new innovations.
CHEF FA: Exactly!
AM: Wow!
CHEF FA: I like talking about it because for example, Afterlife they have 20 restaurants that they have partnered with in NYC. Do you know how many restaurants there are in NYC? That’s wild that there are only 20 restaurants that participate!
I eventually want to end up in policy. I do work with Save the Children. I do a lot of advocacy work and I eventually want to end up there. But for now, if you can implement the stuff while you’re on the ground, that’s a great place to start.
AM: I can see you doing Food Advocacy work as Tom Colicchio and Todd English, both of them are doing what they can and making their voices heard.
CHEF FA: It’s important! Listen, I am a mushroom fiend! They are very tasty.
AM: In looking at the menu, the flow of it is really great! What are 3 dishes from your Raw & Cured that you would suggest for those coming in?
CHEF FA: Raw & Cured, so I am a little biased with my Tuna Tartare.
AM: I love a Tuna Tartare moment.
CHEF FA: It’s so good! Tuna Tartare is a must. Hamachi has been there since we have opened. It’s a ceviche that I use called the Black Ceviche which is non-traditional and I use the Ashe Oil in there. It’s very acidic, but that Ash Oil gives it that other dimension of what I was talking about when I was saying smoky. That’s not very traditional for a ceviche. I can never get rid of that. It will be on the menu forever. There are just some things – I mean we are a seasonal menu, but there are just some things that’s just like, there will be an uproar if we take that off the menu.
AM: People will be like, wait, is it even a restaurant if I can’t get this here? Forks raised in the air – where is it?
CHEF FA: For real – picketing! The Hamachi Ceviche and there is a dish called the Swediopian. So it is something that we have had since the beginning. Swediopian is our play on words where it’s Swedish and Ethiopian. So way before this restaurant opened, Marcus and I did an event for Pepsi and it was around the Super Bowl and he wanted a dish that represented both his Ethiopian and Swedish roots and he said to play around with the cured salmon. So I cured it using Swedish techniques, but then I used berbere which is an Ethiopian spice so it’s a twice cured salmon.
AM: Oh wow so it’s punchy.
CHEF FA: Yeah very actually. You guys need to come in and eat. Seriously.
AM: Oh we will, we want to be able to try that.
CHEF FA: So those three from the Raw & Cured are great!
AM: What are 3 Small Plates that you suggest that we should enjoy?
CHEF FA: Small Plates, we do a beautiful Scallop here.
AM: I love a Scallop.
CHEF FA: Yes, we have our Fall Menu coming in 3 weeks and so the format will change again.
Yes and the Salad is a big hit too! We always bring that in every Summer. I have this formula that I use. For this particular Salad I do a purée and it’s about what ingredient is at its best during the season? So for the Summer Salad, I do a corn purée then Heirloom tomatoes because you know and then I do a compressed watermelon.
AM: Wow!
CHEF FA: What could be more Summer than that? So I always say get the Summer Salad and the Scallops – those are my 2 favorites.
AM: What is Happy Hour like here?
CHEF FA: Happy Hour is from 5-7pm. We have a separate menu that we do and our General Manager Tia, a woman of color whose Jamaican, she’s a Somm and she does the Beverage Program here.
AM: Wow!
CHEF FA: So she wears many hats! So she makes awesome cocktails. We work in tandem and she takes ingredients from the kitchen that we are processed and done with and instead of throwing it away and making waste, she makes cocktails with it.
AM: Oh that’s smart and the sustainability continues.
So that means some of your cocktails are even a bit savory as well?
CHEF FA: Yup the Hav & Martini – so I make pickled red onions that I use as a garnish and I put beets in it to make that beautiful pink color. So when we're done pickling it, we used to toss out the juice. But she uses it in her Hav & Martini.
AM: I like that!
CHEF FA: Yeah it’s this beautiful pink hued beverage. She has this really beautiful way of explaining it because I don’t drink alcohol and I’m Muslim and I have never been in that world.
The way that she explains it she’s like this cocktail uses onions and this is why. I’m like, girl I don’t know, but it sounds good!
AM: It’s smart because there are a lot of studios in this area -
CHEF FA: Art studios.
AM: So you’re open for dinner every night. Do you ever foresee a lunch service? What was the decision behind this?
CHEF FA: So one thing that I love patting myself on the back for is because when you start getting to this whole thing – James Beard, Michelin, and all of that stuff – people equate how difficult it is to get into a restaurant with how successful that restaurant is. I always tell people – it’s not a competition, but when you look at and line up all of the restaurants, I have 140 seats. We are open 7 days a week and a lot of these restaurants are not open 7 days a week. They’re not and in this post COVID climate, it’s very challenging to have enough staff to be open and operating 7 days a week and that’s a really huge deal.
AM: Yup!
CHEF FA: And most of the restaurants, I mean this is a very big operation in terms of seats.
AM: When I walked in, I thought, they’re not playing.
CHEF FA: Yeah so 140 seats, 7 days a week. I’m like, you guys don’t understand – like when you guys are like who is the best chef? Look at the operation also, you know what I mean? I could run a 12 seat restaurant that’s open 4 days a week. I could run that very easily. So it already is doing the most because we are open 7 days a week in this restaurant. But Marcus does have pipe dreams of being open for lunch and I’m like, “Chef, where are these people? Where is the staff that I’m supposed to find?” I would say that that is the biggest challenge of being open for more service – it’s just not the same. The pool of people to hire is not the same at all.
AM: So speaking to that, what is an average day like?
CHEF FA: So the operating hours is that we are open from 5-10pm.
So there are 2 shifts. The AM team gets here at 8am. They are here from 8-4pm. They prep the food that all the guests are going to eat. So our rule is, “today’s food, for today’s guests.” So everything is made fresh inhouse every day. There is no rolling over. I have a Sous Chef, I have a Pastry Chef, 2 Prep Cooks, and a Dishwasher.
AM: Wow.
CHEF FA: So that’s who’s here from 8 – 4pm.
Then at 3pm, my line team gets here. So they are the ones that cook the food. So there is an hour overlap between the 2 of them. But they will be here from 3 – 11pm. So there is the prep team and the service team.
AM: Oh wow.
CHEF FA: I have to kind of be here for both.
So I get here between 12-2 and then I stay here until the last table leaves.
AM: So on your admin day, is that when you are touching base with the group?
CHEF FA: So with the group, we have weekly meetings every Wed. So we have our meetings with our Director of Operations. The only reason why she is here today is because our General Manager is in Chicago. But we have a meeting with her, our CEO, and our CFO every Wed. about our P&L. So I have to know every single penny that comes into this building and every single penny that leaves this building. So I always give them a presentation every single Wed. This is where we’re at, this is the goal, this is what my food cost is, this is what my labor cost is, and this is our bottom line. It’s every Wed. and I have to be prepared to talk about our numbers in and out.
But when I say admin stuff, it’s like every Mon. we do payroll. Bit every day, I process invoices. So there is always something. Or there is scheduling I do that every week.
AM: You are a woman of many hats.
CHEF FA: It never ends.
AM: So obviously we were talking about the Met Gala earlier during your shoot. You looked phenomenal on the red carpet. What did it mean to you to be part of that event in addition to obviously doing the menu itself? Just being in that apex of fashion.
CHEF FA: So in the moment, I obviously didn’t grasp how big it was!
Somehow in the end it looks like I’m a fashion forward person ...
That was important for me 1 – it was kind of my debut. We had done so many shoots with Vogue and a lot of stuff and it was like, Chef Fariyal, Chef Fariyal. I was always cooking behind the scenes and now it was like, people know me as a chef now. It was cool and that’s what kind of catapulted the whole TV and media. Because that is when I got a call from the President of Food Network. They were like, hold on, who are you and why are you not on TV? I was like what do you mean because I’m a Chef? What do you mean TV? But that is what catapulted it all. It was that Met Gala, that red carpet.
AM: You were on a lot of the main pages of a number of international editions of Vogue as well as the one here. It was like Lady Gaga what? I remember thinking wow and she’s a Chef on that red carpet – wow. It’s like that’s huge because I thought that she would be in the kitchen.
CHEF FA: I thought that I was going to cook, but no!
AM: What does it mean to your brand because you are doing Chopped as a judge or you’re on Alex vs. America as a judge, or you’re on your Roku show, Celebrity Family Food Battle, and you have done different kinds of things. What does that mean to you when you look at that particular component. Because it feels like being a Chef now – although you don’t have to do this – it has become elevated where you have to have these other touch points that includes TV.
CHEF FA: So it kind of goes hand-in-hand. One of the reasons that the restaurant has been successful is that obviously we’re blessed to have Marcus and his brand behind it and now it’s 50/50. Just as many people walk into the building to meet me as they do asking for Marcus and it’s because I do so many things and when they introduce me on TV they say, that is the Executive Chef from Hav & Mar. So it really helps and my brand is very closely tied to Hav & Mar. So we keep those butts in these seats.
AM: You’re rocking those 7 nights!
CHEF FA: Yeah!
AM: And being a finalist for James Beard. What does that mean to you?
CHEF FA: Oh my gosh, that was never – to me, it was one of those things like James Beard wasn’t even a North Star for me. It wasn’t something that I thought would ever be in my world or something that I could even attain. Then when I moved to Hav & Mar and we opened this restaurant, Marcus asked me what some of my goals were.
I was like, James Beard and he said, “oh, ok.” I was like, “what you mean?”
AM: And he was like what part did you not get? The O or the K?
CHEF FA: I want to be nominated for a James Beard. The other thing was Food & Wine Best Chef. I wanted to be in that category too. And he made me write a list and he said that these were all things that we could work towards. I didn’t think that it would come so fast within my first year of opening the restaurant.
So when I got my nomination for James Beard, I was on set at Chopped and the list came out. It was like right between takes and my phone because I always have it under my leg, it was going off. I was like is the restaurant on fire? What is going on? So I kind of snuck a look and I was like what? James Beard – whatever. And then in between, I read the first text and it was like, congratulations you are a nominated and I was like, what are they talking about? So I was with my co-judges and I was like, Tiffany, I just got nominated for a James Beard and everyone was like what that’s so cool! Then it was like, “and action!”
So literally this is happening in between takes and obviously everyone on set knew how big of a deal this was and what made it really special was that at some point, somebody went out and got flowers and a card. They made the entire team come out on set – every single person that works on Chopped came to give me flowers.
They announced it and said Chef Fariyal is a James Beard nominated Chef! It was very emotional.
AM: That is very cool!
CHEF FA: It was really emotional and how cool is that moment? I’m on the set of Chopped, we’re their celebrating a James Beard nomination and then of course, everyone was like wow just to be nominated is really important and a lot of people don’t even make it to the finals. The people were making sure that I didn’t get my hopes up. But sure enough, I made that shortlist too! It was like what? This is insane. So now, we’re really pulling up. We’re pulling up to the James Beard Awards – this is amazing. I thought that up until that moment that it was just the nomination that mattered to me.
But then, I am in the first category. I sat down, there was a quick presentation. First award of the night is the Emerging Chef Category. I had this super powerful and emotional speech written. I had envisioned it, I was going to go up there and Marcus had given me a pep talk and said that not that many people get it on their first nomination. So if they don't say your name, just try to find it within you to not be disappointed. Because the fact that you made it this far is insane.
AM: Yeah, it’s huge!
CHEF FA: Right so it’s my first nomination. I just remember that they didn’t say my name. I was like woah, I want that. But I didn’t know that I wanted to win. I thought – I mean my goal that I had written down was – I wanted to be nominated. But when they didn’t say my name, it was a 2 second thing where I said, I do want to win. Next year. Then afterwards, the President of James Beard came up to me and everyone was coming up to me and everyone was shocked. They thought that I really had this one. But they told me, you know you’re going to be here many, many, many more times.
AM: Exactly! And the dress you wore was amazing!
CHEF FA: That was like full on from my tribe! Because I did a little bit of it for Met Gala with the headband. But then I wore the full attire this time. That was part of the speech too! I was like gosh, I have to wear it every year now?
AM: Well, you set a little precedent for yourself.
CHEF FA: I did! But that was really important you know because I -
AM: Well representation!
CHEF FA: That’s the thing! I represent 4 voices in America – I’m Black, I’m a woman, I’m Muslim, and I’m an immigrant. 4 of the most underrepresented voices and I think about that every day. I just can’t carry myself like that – this stuff matters, you know what I mean? People are paying attention to me and I have to be very careful about how I speak, what I say, and it’s not all fun and games.
The reason why I was disappointed that I didn’t get it is because we talk about so much about how this is – I always talk about how we need to give women of color more opportunities in the kitchen. So when I got the nomination, it wasn’t just me, I was making a case and a point for why more people of color should be nominated in these things. Then when I didn’t win I was like, gosh, did I let everybody down? I don't know.
AM: No, not at all.
CHEF FA: I got us in the room.
AM: You got in the room and like you said, you will have many more opportunities.
Do you envision having your own cookbook? I know that you had a recipe that was included in a cookbook.
CHEF FA: They are on my case every day!
AM: Haha I can imagine.
CHEF FA: It’s definitely in the pipeline. It’s just a matter of me finding the time.
AM: Last year, we had the pleasure of covering the Food Network Wine Food Festival and this year, you are going to be participating. How excited are you to be part of it, is this your first time?
CHEF FA: This is my first time!
Well I’m doing -
AM: I know that you have a sit down dinner that you’re doing right?
CHEF FA: It’s a Hav & Mar X The Musket Room Brunch with the chefs from The Musket Room. So that’s Mary Attea and Camari Mick. How much more aligned can we get? Like Camari is also killing it in the game! So we got on the phone and we came up with the menu in like 3 seconds and we knew that this was going to be so fun. But I think that that will be so powerful. That should be fun so I’m excited.
I’m also doing the Blue Moon Burger Bash: Champions vs. Challengers presented by Pat LaFrieda and hosted by Rachael Ray.
That is going to be fun, a little burger competition.
AM: We loved the spread of coverage and the fact that you could to eat a number of amazing dishes, connect with people we have covered as well as to hang out with the food community, it’s a good time.
I love that we’re living in a time right now where people are understanding more and want to get a better awareness of the restaurant industry. That’s whether you’re watching Chopped, Top Chef, or The Bear.
CHEF FA: Oh yeah.
AM: I love The Bear!
On your IG, you’ve been talking about the industry, explaining terms, and giving people an inside scoop. Why do you also enjoy sharing this aspect so that people are able to know more about you, but also the industry?
CHEF FA: It was kind of a natural progression from people developing an interest from watching these programs. There are all these Food Network shows, but it’s not an insight into how restaurants are. I think it was The Bear that started this whole thing. People would start using kitchen terms and be like, “how does the pass work?” and I was like what? How did you know about the pass? Where did you -
AM: Carmy said it!
CHEF FA: Exactly, Carmy said it. Oh my gosh! But I am glad that if they’re going to take any information from a show, it’s The Bear because it’s 1000% accurate. Now obviously, there are some Hollywood liberties that they take so that it makes it more dramatic or whatever. But it is a very accurate representation of how restaurants are. So, it came from people being so interested and asking questions. Then on my end too, it’s like it was such a huge shift when the industry was shut down during the pandemic and then opening back up. I was like, people are going to be nice. Right? Because we’re all struggling collectively as humanity.
No, we would get people that were so mean to our servers and just being super mean, just like – beyond. So I thought, well maybe if you give people insight into how tough that it actually is to get the food to your table, you’d be more grateful for this experience.
AM: Tell me about Take Care of Home, why you created it, and what does it do?
CHEF FA: So it’s a non-profit that I started with my friends from Ethiopia. Education has always been at the forefront of my philanthropy work because my mom was set in an arranged marriage when she was 16. So she had to drop out of school in the 8th grade and she was married and started having kids at 16 and her only regret in life was that she didn’t finish school. She stressed that with us. She put all 6 of us thorough private school. It was really important to her. So it became important to me. In Ethiopia, there is a huge gap where in the capitol city, there are a number of schools. But in rural parts of the country, there aren’t actually that many schools because the government only has the funds to subsidize teacher’s salaries, but there are no physical structures because no one has the money to build these infrastructures. So on paper, the schools exist, but no one is going. You’re learning under a shed and under crazy circumstances.
So we were like if this is what is going on and all they need is funding to build the schools, why don’t we do that? So we created Take Care of Home just by the first year was just asking our friends. We were like, we could build a school with $20,000 US or $60,000 US depending on the size of the school. The first year we raised money just by asking our friends. Then it becamea formal thing. We became a non-profit, and we spent an entire year raising money and we just built our 9th school.
AM: Wow!
CHEF FA: We’ve been open for 7 years. We have also expanded our initiatives as well. The first school that we completed, we always go back and visit. We noticed that it was mostly boys that were attending school, but not girls. So when we started digging into that, we learned that in that part of the country, girls don’t really get to go to school because they have house things that they have to do. Especially, when it comes to getting water. None of these homes have direct access to water so the girls have to go to the river and it’s not always close or nearby. So they can’t go to school. So I said, what if we fix that problem?
So we started a second initiative where we build water pipelines to the homes. We started doing that and that freed the girls to start going to school. So we are learning as we go. We’re adding more initiatives in addition to building schools.
AM: 9 is huge!
CHEF FA: 9 schools and I’m very proud of it!
AM: Are there any upcoming projects that we should know about that are on your radar that you are comfortable in sharing with us?
CHEF FA: Not really – obviously you know that there are always talks like TV shows.
AM: How do you take time for yourself when you’re not doing all of the things at the restaurant or are on set for TV? How do you reset especially with the amount of hours you have for work?
CHEF FA: So my reset is if I do take 2 days off like a human being, and I am doing this next week, after I get off of work here, I go straight to the airport, hop on a redeye, to go be with my family for 36 hours and then come right back. So I usually catch the red eye coming back and I come here straight to work. I’m usually suitcase out and suitcase in. So my family is my reset.
AM: What do you want your legacy to be?
CHEF FA: See that’s an Oprah style question?
AM: Yes, she was my very first interview when I was 12.
CHEF FA: No way. But it makes sense. I’m not surprised!
Ok, what I want my legacy to be is the Chef that changed the culture.
AM: Yeah!
CHEF FA: Anybody could make good food honestly. I could give anybody the recipe and they could carry it out. But to make people feel seen and that they deserve to be here the same way that Marcus made me feel that I deserved to be here regardless of your race, gender, ethnicity, sexual orientation – none of that stuff matters when you’re making food. None of that stuff matters at all! But we have not created that yet and I think that that is what I have done with these guys. But I want it to go beyond these 4 walls. This should be how restaurants are run.
AM: 100%
CHEF FA: I’ve had these conversations with Chefs and they’re like, nope – it would never work. Like, if you want to make this kind of food, this is how you have to run the kitchens. Ok, but then why am I able to make it work here? It’s happening here now.
INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | TEAM CREDITS
PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Dru Coppin/Felicia Graham Beauty Team | HAIR STYLIST Lea DeLoy |
IG @pvfarkas
INTEGRITY, EXCELLENCE, SUSTAINABILITY COVER EDITORIAL | CREDITS
NIGHT OUT LOOK FRONT COVER + PG 16, 34 - 43, + 62 | NORMA KAMALI Super OS BF NK Shirt/Body/True Navy + Shirred Mini Skirt/True Navy | LAGOS Long Superfine Diamond Drop Earrings | MIGNON FAGET Banana Leaf Cuff | GOLD STORIES Rani Cuff Ring with Sapphire + Rani Cuff Ring |
WFH LOOK BACK COVER + PG 18, 21 | SCOTCH & SODA Printed Maxi Cotton Voile Dress | PONO BY JOAN GOODMAN Evelyn Necklace Starlight | LAGOS Blue Ceramic Stainless Smart Caviar Watch, 18K Gold and Blue Ceramic Hoop Earrings, Small Ceramic Dynamic Stacking Ring, Ceramic Beaded Bracelet 9mm + Caviar Skull Bracelet 9mm |
OUT & ABOUT LOOK I PG 22, 25 | TOMMY HILFIGER The Letterman Cardigan | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | PARKER THATCH Cross Your Heart Sling - Leather Butterscotch + Adjustable Crossbody Strap - Modernist |
OUT + ABOUT LOOK II PG 26, 29 | SCOTCH AND SODA Short Trucker Jacket in Multi Color Stripe + Relaxed Fit Cotton Linen Chino Joggers | LNA CLOTHING Essential Cotton Kaden V Neck | AIR AND ANCHOR Stainless Steel One of A Kind Kinda Necklace Neutral /14K Gold + Center of the Universe Necklace Set | GOLD STORIES Rani Cuff with Sapphire + Intertwined Bangle | CONVERSE Chuck 70 Canvas |
FITNESS LOOK PG 30 - 32 | NORMA KAMALI Hologram Foil Mini MotoJacket + Hologram Foil Cropped Leggings | MACHINES FOR FREEDOM Foundations Bra | HAMMITT Tony SML | GOOGLE Pixel Watch 3 45mm | PONO BY JOAN GOODMAN Colette Luce Bracelet | CARRERA Super Champion Italian Style Pilot Sunglasses | LAGOS Delicate 18K Gold Beaded Bracelet 3mm, 18K Gold Superfine Caviar Link Necklace + 18K Gold Karat Pendant | ATHLETIC PROPULSION LABS TechLoom Bliss |
Read the AUG ISSUE #104 of Athleisure Mag and see INTEGRITY EXCELLENCE SUSTAINABILITY | Chef Fariyal Abdullahi in mag.
PHOTO CREDIT | Pixabay/RafinDeveloper
This month, The Art of the Snack takes us to 2 MICHELIN-starred Jônt (DC) and Ômo by Jônt (Winter Park, FL) for decadent meals that we can't wait to enjoy when visiting either of these cities. We sat down with Chef Ryan Ratino who is the founder of Hive Hospitality and is the recipient of Michelin Guide's 2023 Young Chef Award.
We wanted to know more about his culinary background, the thought behind both of these restaurants, and what we can expect when we come in to enjoy these luxury dining experiences!
ATHLEISURE MAG: What was the first dish that made you realize you love food?
CHEF RYAN RATINO: I think as a kid eating pierogies or stuffed cabbage is one of my favorite memories and led me to my passion for eating and food!
AM: When did you realize that you wanted to be a chef?
CHEF RR: I actually never thought that you could be a chef growing up where I did. My mother was the one to push me as a teenager when she noticed my passion for cooking.
AM: Can you tell us about where you trained and kitchens that you trained in?
CHEF RR: I’ve worked in various kitchens including places like Caviar Russe, WD 50, Todd English's Bluezoo, Ripple (DC) - and I staged in my younger years during my career at places like minibar, Dovetail and various other MICHELIN-starred restaurants that are recognized nationally.
AM: When did you realize that you wanted to open your own restaurants?
CHEF RR: When the last place I worked at as the Executive Chef decided to close, I realized that I had the chance to do something on my own and create a place (or places) that are a culmination of the restaurant experiences that I have had the opportunity to partake in.
AM: Tell me about Hive Hospitality.
CHEF RR: Hive Hospitality is a brand that focuses on service at its finest level; creating memorable dining through generosity. Our team personalizes each diner's experience - we want to be a leader in contemporary experiential hospitality that promotes fun and resonance - without losing refinement.
AM: Starting with Jônt, tell me about the ambiance of this restaurant and why you wanted to open this in DC?
CHEF RR: DC is my home base; and where we were able to plant our roots. It was natural with the support that Bresca had received to want to build Jônt in the same city.
Jônt is a multi-room dining experience where we focus on Japanese seafood with techniques founded in the french kitchen and open fire cooking. The room is relaxed and plays vibrant music while guests are about twelve feet from the pass, where dishes are plated, at all times.
The opportunity offers each guest a front seat to watch our team prepare a meal for 2 hours, before moving into the pastry parlor and parting in a similar but even more relaxed environment.
AM: We love a tasting menu. Why did you decide that Jônt would have a tasting menu and how many courses does it include?
CHEF RR: With Bresca being down stairs and a la carte we wanted to create a restaurant that gave us the opportunity to really "geek out "on food and create a long menu of creative bites. The current offering is about 27 preparations from the kitchen this includes snacks, all the way to mignardises!
AM: What is the cuisine that is available at Jônt?
CHEF RR: Jônt offers a cuisine inspired by the seafood of japan and our foundational techniques of french cooking & wood fire. We offer a lot of seafood and 1-2 meat courses depending on the menu.
AM: Can you tell us about what kinds of things that are part of the tasting menu during the Summer?
CHEF RR: Stuffed Quail with Apricot and Rice, Crudo of Onagadai with fermented rice and cucumber, Ebodai and caviar tart, Tomato with shiro dashi and yuba, Japanese Matsutake in venison brodo (this just started, Beltfish in a whey emulsion with koji onions and caviar, White Peach with Wakamomo and Thai basil).
AM: Can you also pair alcohol with your meal that correlates to the dishes that are being served?
CHEF RR: Jont offers 3 beverage pairings. 2 of which are wine and one is non-alcoholic.
AM: What can guests look forward to in terms of the fall?
CHEF RR: As the fall starts to come into season we will continue on the path of Matsutake mushrooms, chestnuts, and some game meats will join the menu as well as fattier ocean creatures like Buri, Tuna, Shellfish.
AM: Jônt has 2 MICHELIN-stars - what does that mean to you?
CHEF RR: To me, it means we still have a ways to go in order to stand next to the best at the 3 star level. I cherish the 2 stars, but am motivated by them as well in order to make sure we know we can keep improving daily, as we still have not achieved the pinnacle of fine dining.
AM: What led you to want to open Ômo by Jônt and to have it in Winter Park in Orlando?
This concept is also a tasting menu but seems to have an interesting flow, and seems to have an interesting flow, and allows guests to move through 3 unique dining experiences - the Living Room, the Savory Counter, and Pastry Parlor - can you tell me more about these experiences and the kinds of dishes that are associated with it?
CHEF RR: Ômo has a similar ethos to Jônt. The space is created to take you through an experience where you start with snacks and champagne in the living room, move onto savory plated courses in the main counter, then finish with desserts in the pastry parlor - while listening to great music and engaging with the team throughout!
Dishes on the current menu…..
• Soba and roasted tomato with prawn
• Sweet corn chawanmushi with Hokkaido sea urchin
• Hokkaido Scallop with Artichoke Dashi & Tempura squash blossom stuffed with scallop mousse
• Dungeness Crab Rice cooked En Donabe
• Yellow Peach and Almond Tart with Peach “bomb” & Cookie
• Hazelnut and Kinako Kakigori
AM: You also received the Michelin Guide's 2024 Young Chef Award, what did that mean to you?
Are there any upcoming events that either Jônt or Ômo by Jônt will be involved in that we should keep an eye out for?
CHEF RR: There are so many events- and we are excited to work with some of our exclusive partners! Ômo By Jônt will host several dinners- one with IWA Sake on September 15th with Richard Geoffroy (formerly of Dom Perignon), and an October 10th event with the prestigious Hundred Acre Wine Vineyard.
At Jônt, since we are a Krug Ambassade - we are hosting The Maison on November 11th, which is an annual celebration; as well as a couple of chef collaboration events (check out our website and Instagram to see more)
The Young Chef award, for me, was a testament to each team - and the professional people that we have surrounded ourselves with - both teams at Ômo by Jônt and Jônt are world class, and deserve all the recognition that can be shined on them. Dedication and hard work is something in today's world that can be continued to thrive off of.
IG @r_ratino
PHOTOGRAPHY CREDIT | Jônt and Ômo by Jônt
Read the AUG ISSUE #104 of Athleisure Mag and see THE ART OF THE SNACK | Jônt and Ômo by Jônt.
We always enjoy an elevated dining experience from some of our favorite and soon to be favorite restaurants. When you have the opportunity to enjoy a restaurant outside of its normal setting, that takes the experience to another level. We sat down with Chef Andrew Ayala who is the Executive Chef of Le Jardinier a Michelin starred restaurant. We wanted to know more about his culinary background, restaurants he trained in, how he came to this restaurant, what Le Jardinier is like when you're dining there, and dishes we need to keep in mind.
In addition to the restaurant, we wanted to know more about his participation in Outstanding In The Field which takes place in a number of cities around the world by pairing sustainability, fine dining, and philanthropic partnerships/initiatives. These dinners are outside with no walls or borders that are indicative of a traditional restaurant space. The latest one will take place on Aug 29th on Governors Island where Chef Andrew Ayala along with his Pastry Chef Salvatore Martone at Le Jardinier. This meal will take place outdoors with an anticipated attendance of 150 people. Guests will enjoy a cocktail party followed by a multicourse meal. They will also get to know more about the host for this night's event, Billion Oyster Project.
We wanted to know more about how Chef Andrew Ayala connected with the team, why he enjoys participating and why this event is so important. We're also excited to enjoy this phenomenal meal to see the culinary meets sustainable initiative come together.
ATHLEISURE MAG: What was the first dish that you ate that you realized that you fell in love with food?
CHEF ANDREW AYALA: Thanks to my mom, I ate countless amazing things as a child, but I didn’t realize it at the time. When I was a bit older, I went on a trip with my parents to Mazatlan, Mexico during summer vacation. There, I had my first ‘Machaca” – a dried salty beef that is popular in the north that is paired with eggs for breakfast or other dishes. I remember this dish was when I became conscious of pairing salty, sweet, and sour and balancing a meal. That experience was really impactful for my love of cooking.
AM: When did you realize that you wanted to be a chef?
CHEF AA: I was introduced to the world of food and cooking from a very young age by my mother, who worked as a butcher for over 35 years. In high school, I began cooking at a small local restaurant, where I started learning the ropes of restaurant operations. Once I completed high school, I enrolled in audio engineering school, but I quickly realized that it did not fulfill my passions the way the restaurant world once did. I made the decision to leave engineering and enroll in Le Cordon Bleu.
AM: Where did you train and what have been kitchens that you have worked in?
CHEF AA: I trained at Le Cordon Bleu California Culinary Academy in San Francisco, where I was born and raised. Prior to joining The Bastion Collection in 2017, I worked at Restaurant DANIEL and Per Se, both located in New York City. Before moving to NYC, I worked at a number of restaurants on the West Coast including Chez TJ, Campton Place, and the restaurants within the Ritz Carlton in Half Moon Bay.
AM: Tell us about the Bastion Collection which you joined in 2017 and why did you want to join this restaurant group?
CHEF AA: The Bastion Collection is an international restaurant group that has been awarded a total of nine Michelin Stars since 2019. Our team consists of award-winning culinary experts that operate a variety of concepts including Bar Bastion and Le Jardinier in New York; Le Jardinier and L’Atelier de Joël Robuchon in Miami; Le Jardinier, Tavola and Leonelli in Houston; Le Jardinier, L’Atelier de Joël Robuchon, Stettler & Castrischer and Le Comptoir in Geneva.
In 2017, I joined The Bastion Collection because I was so impressed by the group's dedication to excellence and innovation within the culinary industry. I also knew that joining the Bastion Collection would mean working alongside and being mentored by the group’s Culinary Director, Chef Alain Verzeroli, who continuously sets the standard for outstanding leadership and has taught me so much since I started.
AM: You are a founding member of the Michelin-starred L'Atelier de Joël Robuchon and became Chef de Cuisine in 2019 at Le Jardinier and shortly after, gained a Michelin star only 5 months after opening! What does it mean to you to be a Michelin starred chef?
CHEF AA: I feel thrilled that Le Jardinier has continuously been honored with such a prestigious accolade, it’s certainly an accomplishment and privilege that every chef dreams about. We have been awarded a Michelin Star for every year we have been open. Of course, it could not have been done without the sheer talent and work ethic of our entire team. As a leading member of the team, it has been a rewarding experience to reflect on my career as a chef and become a mentor for my own team.
AM: Tell us about the restaurant and what guests can expect when they come in to dine?
CHEF AA: Le Jardinier is a culinary experience that celebrates French culinary technique, and is shaped by fresh seasonal offerings and impeccable fine dining service. Every plate featured on our menu celebrates the seasons and is complemented by our extraordinary dessert and pastry program from Chef Salvatore Martone.
We are located in the heart of Midtown Manhattan, so we always aim to serve as an escape from the bustle of the city. It’s important to our team to create a serene atmosphere, where our guests can get a sense of calmness, away from their busy lives. Overall, every element of Le Jardinier comes together to craft a holistic and unforgettable experience for each and every guest.
AM: For those coming in for lunch, what are 3 starters that you suggest that we should enjoy when dining with family and friends?
CHEF AA: For guests dining at Le Jardinier for lunch, I always like to recommend starting the meal off with something light and refreshing, especially during the latest heatwave. Three starters I would recommend include our staple burrata dish, which is made fresh and paired with new accompaniments each season. During summer, the dish features sweet cherries, heirloom tomatoes, bee pollen and basil seeds. The second starter that I would recommend for lunch is our heirloom tomato gazpacho, topped with sourdough croutons and fresh basil. Lastly, for those looking for a meat option, I would recommend our crispy pork belly that is served alongside watermelon, cilantro oil, ginger and toasted peanuts.
AM: For an entree, what are 3 entrees that we should have in mind when coming in for lunch?
CHEF AA: Three lunch entrees that I would recommend include our must-try staple Carolina gold rice risotto, which changes each season to feature the most fresh ingredients possible. The Carolina gold rice risotto dish encapsulates the rich summer flavors by featuring fresh charred corn, grilled broccoli and mimolette. For those looking for a seafood-forward dish, our Maine lobster roll. This dish is the epitome of summer, served on a fresh, toasted brioche with pickled chili and Thai basil. Lastly, our grilled Montauk bass for a light, feel good meal. The dish features a fresh, premium grilled Montauk bass with summer squash and a lemongrass emulsion.
AM: In terms of dessert, what are 3 dishes that we should think about the complete our meal?
CHEF AA: For dessert, I would recommend guests complete their meal with the strawberry flower pot, which includes strawberry mousse, lemon curd, biscuit Joconde and avocado ice cream. This dessert is not only delicious, but breathtakingly photogenic. Second, our summer peach, which is a fresh roasted peach with almond crunch, vanilla chantilly, thai basil sorbet and cherry coulis. Lastly, our signature dessert at Le Jardinier, the Valrhona Guanaja dark chocolate crémeux with salty caramel sabayon.
AM: For dinner, what are 3 starters that we should have in mind?
CHEF AA: For dinner at Le Jardinier, some starters I would recommend include our fresh and flavorful Spanish octopus, which is served with green olives, romesco, haricot vert and smoked paprika. For something on the lighter side, we offer a delicate dish of heirloom melons with Jonah crab, mint and elderflower vinegar. Another wonderful option on our starter menu is succulent Maine scallops with chermoula spiced cranberry bean ragout and thai basil, which is perfectly seared to a golden crust with herbal brightness that lifts the dish.
AM: For our entrees, what are 3 that we should have in mind?
CHEF AA: First, the Ora King Salmon, which is served with smoked chili butter, bok choy, pickled gooseberries and lovage oil. For those looking for something outside seafood, I would recommend our ricotta caramelle with garlic scape pesto, Jimmy nardello peppers and sunflower seeds. For a fresh, summer-forward dish that’s perfect for sharing, I would recommend the grilled dover sole with summer squash, lemongrass emulsion and thai basil.
AM: Can you tell us about 3 cocktails that you suggest that we should enjoy?
CHEF AA: We are thrilled to have expanded our portfolio in 2023 with the addition of Le Jardinier’s sister concept, Bar Bastion. The bar is situated above the restaurant, where we have a menu of refined-yet-playful cocktails that nod to the seasons, along with bar snacks made by our culinary team at the restaurant. Our current beverage menu is a wonderful selection of summertime sips that include cocktails like Touch of Sunshine, which is made with tequila, dry curacao, mandarin shrub, lime and agave or the Gin O’Keefe composed of gin, freshly made blueberry lavender syrup and lemon juice, which produce a soft, purple O'Keefe-esque hue, both aesthetically and flavorfully pleasing.
At Le Jardinier, the beverage program also features seasonal cocktails like the Sunset Sipper, which includes tequila, watermelon juice, Cointreau, cilantro and lime juice. Spritzes are also having a moment and we have a great one at Le Jardinier – the Lampone Spritz made with Cachaca, raspberry puree, creme de mure, prosecco and club soda.
AM: Currently, there is a Summer focused menu that is available at Le Jardinier, what can you tell us about the kinds of ingredients that we can expect when coming for the fall?
CHEF AA: For fall, we’re excited to use pumpkin, chestnuts, apples, and spices. I love using apples from New York State – they are some of the best out there and have so many different varieties. I go to Hope Farms every year and bring back as many apples as I can.
AM: You have also supported the development of Le Jardinier in Houston and in Miami, what does that involve?
CHEF AA: Yes, I am very involved in the larger Le Jardinier brand and work directly with all locations. I was deeply involved in openings of each location and the menu development, and we now all stay in close contact to continuously collaborate and innovate. I am often in Miami and Houston working in the kitchens alongside the chefs of each location. We put a lot of emphasis on mentorship at The Bastion Collection. I benefited greatly from working alongside Chef Alain and now, as Executive Chef, I am a resource for all of the chefs within the Collection in addition to Chef Alain.
AM: We are looking forward to attending Outstanding In The Field when it comes to Governors Island this month. You had the opportunity to participate at this culinary event earlier this year in Miami. How did you get connected to this event and why did you want to be part of it?
CHEF AA: Yes! We did our first dinner with Outstanding in the Field this past January in Miami at Paradise Farms. The collaboration with OTIF came together quite organically as we share a deep commitment to ethical and local sourcing. When we heard about their events and their mission, we thought it was the perfect opportunity to combine forces in working to connect diners with the land in a culinary event that is as beautiful as it is delicious.
AM: What are the synergies that exist between Le Jardinier and OITF?
CHEF AA: We work very hard to source our ingredients locally and responsibly at Le Jardinier and share the same mission as OITF of connecting diners with what they are eating and where it comes from.
AM: With the upcoming event being days away, what kinds of preparation go into creating this kind of menu and how many people are estimated to be at this outdoor dinner?
CHEF AA: We’re expecting over 150 people at the event. When thinking of the menu, we really wanted to showcase New York’s bounty and classically New York dishes. We will be doing our interpretation of hot dogs for canapes and then will utilize the amazing ingredients New York has to offer. As we’re next to the Atlantic Ocean, there’s plenty of seafood to choose from, and we have so much great produce from upstate and Long Island.
AM: Logistically, what are the challenges of making a meal like this outside versus in a full kitchen?
CHEF AA: There are a lot of elements that make cooking outdoors challenging – from unpredictable weather, to using cookware we don’t use day to day, to not having the full range of equipment we are accustomed to. It makes for an exciting project that requires some out-of-the-box thinking. It takes a lot of prep and planning on our end to make it all seamlessly come together.
AM: What are the Summer ingredients that will be on this menu?
CHEF AA: We will be using tomatoes, corn, summer squash, eggplants and potatoes, all from New York.
AM: What will be some of the purveyors and farms that will be used to source this meal and how do you shop locally to make all of this come together?
CHEF AA: We are bringing in a number of local purveyors that Le Jardinier works with regularly including Norwich Meadow Farms, and Crescent Farm.
AM: In terms of seasonality in NY versus Miami, what is the difference when we're looking at the Summer and then the Fall?
CHEF AA: Local sourcing is at the heart of what we do, and it’s endlessly interesting to me to embrace the unique flavors of the surroundings in each location. In Miami, we have direct access to the Florida Coast for snapper, fluke and shrimp. We source a variety of fresh produce that stands out in Florida like lemon balm, green peppers and cucumbers. In New York, we use local microgreens and source our seafood off the coast of Long Island in Montauk.
AM: What do you want guests to walk away with after attending and enjoying this meal?
CHEF AA: We are excited to partner with OTIF on our collective mission to educate the public about the food they consume. Curating a menu for their event at Governors Island is an opportunity to engage with a broader audience and inspire a deeper appreciation for the origins of food, fostering a connection between consumers and the sources of their meals. We hope people leave with a closer connection to the ingredients that are on their plate.
AM: For those of us that want to take elements of these experiences into our own rooftops, decks, or backyards what are some tips that we should keep in mind when creating a chic dinner party?
CHEF AA: Use what’s in season! Go to a local farmers market and see what’s available that appeals to you. Now that we are in August, there is a bounty of fresh ingredients to use like corn, tomatoes, stone fruit, and zucchini. It makes for a highly delicious meal that is sure to impress your guests, and you are able to support local farmers.
PHOTOGRAPHY CREDITS | PG 132 - 137 Le Jardinier | PG 138 - 143 Outstanding in the Field/Adrian Blackwell
Read the AUG ISSUE #104 of Athleisure Mag and see FARM TO TABLE | Le Jardinier with Chef Andrew Ayala in mag.
Aug. is always a fun month especially this year with the Summer Games at Paris 2024 giving us all the stories, cheers, and memories on a global stage and then we're able to continue onto US Open - the final Grand Slam of the year that takes place in Queens at Arthur Ashe Stadium. There are a number of events that kick off this tennis tournament and one of our favorites that we enjoy attending each year is Citi Taste of Tennis which took place at Gotham Hall this year. This event combines tennis players that are currently playing as well as veterans, a number of culinary and spirit brands, as well as competitions that take place between the sports and hospitality community. Avid readers got to know more about this event in terms of why it was created, what is involved, and more. You can read this in our JUL ISSUE #103 where we chatted with Penny Lerner of AYS.
We enjoyed seeing Qinwen Zheng (Team China Olympic G1) and Taylor Fritz (Team USA Olympic B1) making dishes with Executive Chef Cedric Tovar of The Palace Lotte Hotel on the main stage with Andre Agassi judging the cooking demo.
In between the action on the stage, we enjoyed tasting a number of dishes from an array of restaurants that included Carmine's Famous Homemade Meatballs from Chef Glenn Rolnick who was a sponsor at the event. We also stopped by Chef Luke Omarzu of Wolfgang Puck's CUT New York's USDA Prime Striploin Sirloin served with Summer Corn Salad, Salsa Verde, Sweet Corn, Cherry Tomatoes, Haricot Vert, Charred Pearl Onions & Parsley Allergens - Onion, Garlic, Anchovy & Dairy. There were a number of savory dishes and sweets that allowed our tastebuds to enjoy the night. In addition, there were siganture cocktails that flowed throughout the event! A true medley of sports meets culinary journeys.
Prior to the start of the event, we had the opportuity to talk with Andre Agassi who is known as the first man to complete both the Career Grand Slam (winning all 4 major titles over the course of a career) and Career Golden Slam (winning all 4 major titles and the Olympic Gold medal over the course of a career). He also has a Career Super Slam (which includes all four major titles, Olympic Gold and the Tour Finals (ATP Tour) over the course of a career).
He has won Grand Slams for the Australian Open 4X, French Open 1X, Wimbledon 1X, US Open 1X, Tour Finals 1X, and he won an Olympic Gold Medal as well. We wanted to know what he thought about this event as he kicked off the first one, what he is looking forward to at this year's US Open, and of course chatting pickleball!
ATHLEISURE MAG: What do you love about being part of this event as we know that you were involved in the inaugural one and have continued to participate over the years!
ANDRE AGASSI: Well, I love being able to be part of something that has grown into what this event has ultimately become! I love what it is does. I love the inspiration of what is behind it. I was here the first year so I mean, it’s crazy! So it’s cool to come back now a handful of years later and to see what it has turned into!
AM: Who are you excited to watch this year at the US Open?
AA: You know, I have been saying that we have 5 Americans now that are basically the top 20 of the world! I’d love to see one of them kind of have a breakthrough. I am a little biased but there is something really cool about having someone from America doing it here for this Grand Slam at the US Open. As it would be for someone in France to do it at Paris for the French Open. England was the same thing! One of the biggest things ever was when Andy Murray (won W 2X, UO 1) did it there! Of course when an Aussie does it in Australia that’s amazing too! I’d love to see an American break through!
AM: We got to see you play Pickleball earlier this year at Lifetime which was amazing!
AA: Oh yes!
AM: How is pickleball going. Any charity tournaments that you will do?
AA: Oh no, I’m not competing anymore!
AM: Simply for fun – not competing; however, you were pretty fierce out there even when it was just for fun!
AA: I know, I know it’s the way that I’m wired when it comes to getting out on the court! I haven’t quite yet decided whether I will enter a tournament, that was part of another part of my life.
IG @agassi
It's always amazing to chat with one of the greats who continues to support the sport while also engaging in new ones such as Pickleball in his case.
We also had the pleasure to talk with Prakash Amritraj who is a former pro tennis player who is the host of Tennis Channel Live at the US Open which kicked off on Aug 26th and will run most mornings of the 2 week competition. The show is a mix of news, highlights, and special reports. It's a great way to stay on the pulse of what is happening.
Prakash was also the host of Citi Taste of Tennis and he kept the energy going throughout the culinary and sport event. We took some time to chat with him about tennis, the event, US Open, and more!
ATHLEISURE MAG: When did you first fall in love with tennis?
PRAKASH AMRITRAJ: I was 9½ - years-old in the summer of 1993. I used to travel with my dad at the senior-tour events. I found myself in the No. 1 locker room between Pete Sampras (winner of Australian Open 2X, Wimbledon 7X, US Open 5X, Tour Finals 5X) and Boris Becker (winner of Australian Open 2X, Wimbledon 3X, US Open 1X), and I said this is what I want to do.
AM: What did you enjoy about playing professionally?
PA: Several things: a. the comradery of my fellow athletes going into battle and being able to share that experience; b. the highs and lows of competition; c. overall, the incredible amount of adrenaline, electricity and inspiration that I’ve only found in sports.
AM: You've been Tennis Channel's year-round host of Prakash Worldwide. Can you tell us about these interview segments?
PA: I love it because at our desk I get to treat it more as a talk-show format instead of an on-court interview. I believe that because I’ve been in these players’ shoes we’re able to maintain a state of trust on the show. It allows them to showcase their personalities and what they bring to the game, and we have a lot of diamonds out there playing tennis right now. This ultimately helps to bring more people to our beautiful sport.
AM: We always love this time of year as we get ready to watch our favorites at the US Open. We'll be at Citi Taste of Tennis covering this event which is always a fun way for us to enjoy this time of year. You are the host this year. What are you excited about in terms of this event and what are you looking forward to?
PA: Hosting that event is as high-level as it gets in sports. I get to talk with Hall of Famer Andre Agassi and Olympic gold medalist Zheng Qinwen in the same evening. It combines both of my worlds: tennis and entertainment/film and, again, it helps us to grow this sport.
AM: With the tournament kicking off on Aug 26th and running through Sep 8th, we'll be able to hear your commentary. What is it like preparing to be part of Tennis Channel Live at the US Open?
PA: I probably shouldn’t say this, but none of it ever feels like work with TC. I watch US Open tennis and then the next morning we talk about it. There’s a lot of research that goes into every show, but I like to call my approach, “prepared unprepared.” We have a game plan going in but the more we can just have a conversation, the better it is.
AM: What are you looking forward to this year in terms of Tennis Channel Live at the US Open as well as the action on the court?
PA: I always try to find the non-sports elements to the storylines that unfold at these tournaments. There are so many life lessons from all these great players and matches, and there are things that happen at the US Open and other events or even in other sports that you can apply to all aspects of people’s lives. I’m looking forward to unearthing those during the US Open.
We enjoyed chatting with Prakash to get his insights about what is taking place this time of year and we're sure that he will share a lot of great memories that take place during this Grand Slam.
In the tennis world there are a number of personalities that we enjoy seeing and one that is also our favorite are tennis personalities that we see as the tour rolls on. We all enjoy seeing Frances Tiafoe and can't wait to see him during the US Open. Typically, when he is on the court, his girlfriend Ayan Broomfield, who is also a tennis player is also nearby serving looks, being parts of campaigns and this year, she was rocking the Citi Taste of Tennis blue carpet interviewing athletes about the US Open. As we have been fans of hers for years, we wanted to take a moment to find out how she stays on this schedule, maintaining her beauty routines, and why she loves this time of year as well!
ATHLEISURE MAG: We have enjoyed following you on IG and enjoy seeing your style, campaigns, and when you’re traveling with Frances Tiafoe as well! As we’re all here for Citi Taste of Tennis, we’d love to chat with you!
AYAN BROOMFIELD: Yeah of course!
AM: What do you love about this time of year?
AB: Oh my gosh, I was just telling my friend that this time of year it’s like our Met Gala! We get to come here and do the events, I get to watch Frances and I get to be around tennis at one of the best tournaments of the year and then we have NYFW! So, it’s just a month straight of tennis and fashion and those are 2 of my favorite things!
AM: Love that!
You’re style is always so on point and your skin is also flawless.
AB: I try my best!
AM: You are everywhere! What are your travel go-to’s that you love having with you since you are always on the go?
AB: Right? No, I mean, when I first started traveling a lot, I realized that every country has different products and you want to make sure especially as an African American woman that you have things that work for you and you don’t want to rely on any type of store in a different country. So when I leave, I make sure that I have my specific skincare routine, that I have my specific haircare routine, and to make sure that I have all of my trinkets, extensions and whatever I need to make sure I have what I need as I am gone for months at a time. I just want to make sure that I have everything that I need and of course clothes. I pack a lot!
AM: Of course you do!
For self-care, what do you do with that? If you’re just looking at your IG we see you all over the world and of course all of that travel seems so luxurious and exotic; however, we know that just navigating that can be a lot.
AB: The traveling is a lot! It becomes a little bit stressful when you don’t have a routine so I want to make sure that anytime I get into a new country, I am always working out, I am always walking and running, and eating as best as I can! It keeps you healthy and it keeps your mental sane. That’s just kind of where I like to be!
PHOTOS COURTESY | PG 165 - 169, 176 + 177 Citi Taste of Tennis/Getty Images | PG 170 - 175 Paul Farkas
Read the AUG ISSUE #104 of Athleisure Mag and see CITI TASTE OF TENNIS 2024 in mag.
Read the AUG ISSUE #104 of Athleisure Mag and see 9M3NU in mag.
This month, we made our way to Kintsugi Omakase to have an epic meal that we will talk about for quite a bit! We knew that there would be a number of courses that would be created in front of us by Chef Victor Chen who was in last month's issue in our THE 9LIST 9M3NU feature.
Our meal didn't disappoint! We were able to enjoy a 16-course meal that is part of their Kintsugi Experience. It's a fantastic experience where upon entering the restaurant, you are sitting with 9 other guests who have a front row seat at a meal that is next level. We wanted to know more about when the restaurant launched, why they provide omakase, and what you can expect when it comes to heading to this SoHo destination!
ATHLEISURE MAG: When did Kintsugi launch and can you tell us about the founders/owners of the restaurant?
ASHE YEUNG: Kintsugi was originally founded in 2018 by owners and New York-based creative partners, Ashe Yeung, an architect, and Tim Madrid, an Art Director.
AM: Can you tell us about the chef as well and his background?
AY: Executive Chef Victor Chen, formerly of New York Sushi Ko & Sushi Seki, is a passionate sushi chef that prepares his sushi in the traditional edomae style. Unlike many other sushi chefs, he does not solely use Japanese ingredients. A long-standing relationship with fishmongers allows Kintsugi Omakase to offer locally sourced fish, enabling for a broader selection and more moderate prices.
AM: Can you tell us about the ambiance of the restaurant and what guests can expect when they come in for a visit?
AY: The dining room is centered around a natural wood 10-seat sushi counter, which is framed by dark charcoal walls. Soothing light is filtered through Japanese wooden slats creating a relaxing mood for guests. Each course is presented on dinnerware in collaboration with EM Ceramics and Spark Bird Studio who has created an exclusive line of handcrafted, gold-fused dinnerware for Kintsugi.
AM: We know what omakase is, but can you tell us the history of what this dining experience is?
AY: Omakase, rooted in Japanese culinary tradition, traces its origins to the Edomae sushi culture of early 19th-century in Tokyo. Initially, it is referred to entrusting the chef to create a meal based on seasonal ingredients. Over time, omakase has evolved into a revered dining experience where patrons place complete trust in the chef's expertise and creativity, highlighting the essence of Japanese culinary craftsmanship.
AM: You only offer omakase. Why was that the experience that you wanted to focus on?
AY: Omakase represents the pinnacle of our culinary philosophy, emphasizing quality, seasonality, and the art of storytelling through food. By exclusively offering omakase, we curate a deeply personal and memorable dining journey for each guest, showcasing the freshest ingredients and innovative techniques that define a culinary vision. It allows us to foster a direct connection with diners, sharing not just a meal, but a transformative gastronomic experience that celebrates tradition with a modern touch.
AM: For those that are coming for lunch, what can you tell us about The Lunch Rush Omakase?
AY: The Lunch Rush Omakase is a combination of a quick sushi fix with a high quality offering and also serves as an introduction to omakase for those who have never tried. Our Lunch Rush Omakase is a 12-course one-hour experience for $60. It is served only on Friday, Saturday and Sunday. We always promote the art of omakase and it is key for us to have an omakase with an affordable price tag.
AM: For dinner, you offer The Grand Street Classic, The SoHo Experience, and the Kintsugi Omakase - the latter which we enjoyed this recently. Can you tell us about each one of those and what the differences are between them?
AY: We serve three tiers of premium omakase which include seasonal appetizers and sushi: The Kintsugi Omakase, a 16-course service for $195; The Soho Experience; a 13-course experience for $155; and The Grand Street Classic; a 10-course meal for $95. All tastings also include a sushi chef’s choice of hand roll, gourmet miso soup, tamago, and seasonal dessert. Each tier features a varied amount of seasonal and premium ingredients diligently prepared by our chef. Our goal is to be able to cater to as many customer as possible and feature different offerings with the same high quality standards.
AM: Are there additional items that you can pair with these packages?
AY: We offer a seasonal beverage pairing featuring sake breweries that are high quality and paired perfectly with our omakase. We also do a seasonal sea urchin (uni) tasting that showcases different sea urchins from around the world; and from time to time, we offer prized auction grade uni.
AM: Can you tell us about 3 cocktails that you suggest that we should have on our next visit?
AY: We only have one cocktail called Murasaki, which in Japanese means purple. The cocktail itself is a beautiful vibrant purple color made with yuzu, sake and violet extract.
AM: Can you tell us about 3 sakes, beers, or cider that we should pair with our meal?
AY: We are a big fan of Echigo Koshihikari beer, which used the same rice that most sushi restaurants use as the basis of their beer, perfectly paired with our omakase. We are also avid enthusiasts of the Masumi brewery. Masumi is one of Japan's premier sake brands, produced by Miyasaka Brewing Company in Nagano Prefecturel they have been making sake since 1662. For a more modern flavor profile, we highly recommend the uka sake series. They are made very well with a combination of Japanese and American crafts into one single bottle
AM: Are there any special events taking place this summer or fall that you would like us to know about?
AY: We will be participating in the NYC Restaurant Week with the NYC Tourism Board. Our goal is to promote the craft of omakase from now to September 1st. We will be taking a short break after September 1st and will re-open on September 12th. Then, we will be transitioning into our fall menu, which to all edomae style sushi lovers, it is the best season where all the fish are fragrant, fatty, and simply delicious. We highly recommend all patrons to book ahead of time to make sure that they can save a seat.
For those that want to try Kintsugi Omakase, Restaurant Week kicked off Jul 22nd and goes through Aug 18th with participating restaurants. The below is available until Sep 1st. Kintsugi will offer a 12-course prix fixe menu for $60 per person with an optional seasonal sake flight for an additional $30 per person. Guests can add-on a premium seasonal uni handroll for $30 per person. The menu is subject to change due to availability and seasonality, highlights include their Housemade Japanese Potato Salad with Arctic Sweet Shrimp, Orata/Seabream from Greece, and Hotate/Scallop from Hokkaido Japan - to name a few.
IG @kintsuginyc
PHOTOGRAPHY CREDIT | Mr. Grant Hao-Wei Lin/Kintsugi
Read the JUL ISSUE #103 of Athleisure Mag and see THE ART OF THE SNACK Kintsugi Omakase in mag.
As we navigate the summer, there are a number of events that are always on our mind! With the US Open around the corner, Citi Taste of Tennis kicks off a series of events as well as the Grand Slam that gets everyone excited! At Citi Taste of Tennis, you're able to enjoy some of the best chefs and restaurants as well as seeing your favorite tennis players who will be playing at the US Open as well as veterans together! We've enjoyed attending over the years and look forward to attending on Aug 22nd at Gotham Hall with this year's host, Prakash Amritraj. We wanted to know more about this event as well as others that are part of Taste of Tennis. We sat down with AYS Sports Marketing CEO, Penney Lerner to get all the details.
ATHLEISURE MAG: Before we delve into this year's Citi Taste of Tennis, I wanted to know more about AYS Sports Marketing and who this producer is?
PENNY LERNER: Citi Taste of Tennis was created by AYS Sports Marketing, a woman-owned experiential marketing agency started in 1996 by mother and daughter duo, Judi and Penny Lerner.
AM: When did Taste of Tennis launch and why was this created?
PL: The principals at AYS worked with various tennis tournaments for many years and, in doing so, developed close relationships with tennis players, agents, and other industry insiders. With their fingers on pulse on the state of professional tennis, they identified an exciting and untapped opportunity. While tennis featured top-notch tournaments and A-list players, there were no high profile “off the court” events that were prominent in so many other sports. To fill this void, AYS created the Taste of Tennis in 1999.
In 2000, AYS hosted the first Taste of Tennis event in NYC headlined by Andre Agassi and celebrity chef Emeril Lagasse. The event combined food prepared by top chefs, celebrity appearances, entertainment and an Oscar's style red carpet. The event was instantly a hit among players, fans, sponsors and the media. Since then, the Taste has become a who’s who of tennis stars, culinary personalities and celebrities. Past attendees include Serena Williams, Venus Williams, Rafael Nadal, Coco Gauff, Mike Tyson, Eva Longoria, Marcus Samuelsson, Lana Del Rey, Naomi Osaka, Andy Roddick, John Legend, Chrissy Teigen, Olivia Culpo, Maria Sharapova, John McEnroe, Nick Kyrgios, Al Roker, Tamron Hall, Billie Jean King, Morimoto, Monica Seles, and many others
AM: We have attended Citi Taste of Tennis for a few years and have enjoyed them each time. In addition to NY, you have a Taste of Tennis London, Indian Wells, Washington D.C., and Miami. What do you look for when it comes to deciding on bringing a Taste of Tennis to a city as we assume that it involves doing it in tandem with a tennis match?
PL: Citi Taste of Tennis has occurred in many different cities over the past 10 years, from Melbourne to London to New York City to Toronto. We are always evaluating cities that have unique culinary offerings, have the potential for new digital content and most importantly, have tennis happening nearby!
AM: In terms of the upcoming Citi Taste of Tennis what does the calendar look like in terms of planning? Can you tell us what you are focused on when you're a year out, 6 months, 3 months, and a month away?
PL: Citi Taste of Tennis is a brand. We focus on it for 12 months of the year and are constantly evaluating new markets, rising chefs and culinary trends, up and coming tennis players, unique venues, inspiring digital content, social media, sponsorships and more. It’s a big undertaking, and we have a great team and after 24 years, hundreds of hours of digital content and 75+ events, we have a solid understanding of what the brand requires.
AM: This year, you are returning to Gotham Hall. Each year, these events blend players, fans, and cuisine. Can you tell us what we should expect this year?
PL: Guests will enjoy cuisine prepared by 20 leading chefs including Mischa Tsumura (No. 5 Best Restaurant in the World – Maido) and Antonio Bachour (World’s Best Pastry chef 2018, 2022). They will also be treated to special appearances by a number of top tennis stars including 8-Time Grand Slam Champion Andre Agassi, Qinwen Zheng (World #7) and Alexander Zverev (World #4). There will also be great food and fun promotions provided by our sponsors including Segafredo Zanetti Coffee, Scenic Cruises, Boar’s Head, Barbados Tourism Board, Liquid Death and Savas Health.
AM: Is there anything new being added to this year's event?
PL: We are producing a live cooking competition between Chef Mischa and Chef Antonio with WTA player Qinwen Zheng and ATP player Zhizhen Zhang which Andre Agassi will judge!
AM: Outside of the events associated with tennis tournaments, what does Taste of Tennis do throughout the year?
PL: Taste of Tennis started out as a 3-hour culinary event and has evolved into one of the most popular brands in pro tennis. In addition to the 3 North American events, we currently produce, Taste of Tennis is also an Official Sponsor of the Giorgio Armani Tennis Classic at Hurlingham (UK). This year, we will also have a Taste of Tennis experience at the National Bank Open (Toronto). We have a full-time staff dedicated to managing all elements of the brand including sales, culinary, digital content, production, and public relations. Suffice to say it's a year-round program.
PHOTOGRAPHY COURTESY | Taste of Tennis
Read the JUL ISSUE #103 of Athleisure Mag and see CITI TASTE OF TENNIS in mag.
We head to DC to Hiraya with Chef/Owner Paolo Dungca which opened in September 2023 in the city's H Street neighborhood. When dining here, you'll enjoy Filipino cuisine which is described as a balance between salty, sweet, and sour. It is a true melting pot of all cuisines because of their history and experiences.
You'll feel at home as they have two unique experiences in the same building. The downstairs café is an all-day brunch affair, where you can come in and enjoy coffee, Filipino breakfast staples, and french pastries with Asian twists. You can hang out all day, work from home during the week, or come and enjoy weekend brunch. Upstairs, there is an upscale tasting room. They offer an 8-course tasting menu at the chef's counter and a la carte dining options in the dining room - a progressive, Filipono fare. They also have Filipino-inspired cocktails and wine pairings available to accompany each meal.
It was important for Chef Paolo to have a casual spot in the day where you can come in 3-4 times a week! Upstairs, he wanted to have something where you can come in and celebrate your special occasions.
When you're downstairs he suggests the MAKULAY LATTE, or RAINBOW LATTE, featuring the flavors of yellow birthday cake. He also recommends their SILOG BREAKFAST BOWLS (TAPSILOG, TOCILOG, or LONGSILOG). These are very nostalgic from his childhood growing up in the Philippines. Lastly, enjoy one of their unique pastries. They take staple French-American pastries and add their own unique twist to them, for example, their Black Truffle Ensaymada.
The chef’s tasting menu is a fun way for to introduce diners into this heritage. They start off with Filipino dessert staples that are turned into savory courses, and as the menu progresses, it incorporates classic dishes that are reinterpreted in a modern way. They want to challenge the guests' perception on what Filipino food can be. Filipino food is often eaten with rice, but throughout this menu progression no rice is being served with the menu to offer a more unique experience and insight into the culture’s cuisine.
Enjoy Sunset Hour which runs from 3pm-6pm daily at the café.
In the restaurant, 3 dishes on the a la carte menu they suggest includes: the Cassava Cake with Crab fat, Lardo and Ikura, the Pato Tim which is Roasted Duck with Five Spice, Carmelized Plums and Star Anise and the Palabok with Octopus, Pasta Chitarra, and Quail Egg.
In August, they will participate in the RAMW Restaurant Week starting August 12th - 18th. They have also partnered with Resy for their 10 year anniversary starting August 19th - 23rd.
IG @hirayadc
PHOTO CREDIT | Lair Collective
Read the JUL ISSUE #103 of Athleisure Mag and see ATHLEISURE LIST | Hiraya in mag.
We enjoyed a gala dinner at Manhatta to discover, learn, and enjoy.
Prosciutto Di Carpegna PDO, the EU Gem Ham. We discussed the careful selection and aging process they have, which translated into highly delicate, delicious prosciuitto.
The prosciutto was quite versatile, which we tasted as a stand-alone ingrediant, as well as an element incorporated into other courses, such as the halibut.
If was interesting to hear about their high standards in selection, salting and aging process. We enjoyed the aged prosciutto as a stand-alone appetizer and as part of dishes, both were delicious. The evening ended with a most striking sunset through the window-paneled event room at Manhatta, and like that all of our senses were certainly ignited.
PHOTOGRAPHY CREDITS | The EU Gem Ham Prosciutto di Carpegna PDO
Read the JUL ISSUE #103 of Athleisure Mag and see PROSCIUTTO DI CARPEGNA PDO, THE EU GEM HAM in mag.
Read the JUL ISSUE #103 of Athleisure Mag and see 9M3NU in mag.
Read the JUL ISSUE #103 of Athleisure Mag and see 9PLAYLIST | Chef Alex Mazzia in mag.
PHOTO CREDIT | Adrian Blackwell
We always love an immersive culinary experience where we enjoy great dishes as well as getting to know about an event or focus that will allow us to see the impact of our attendance long after a great meal is enjoyed. We’re excited to share that you have the opportunity to enjoy Outstanding in the Field on Governors Island on Aug 29th at 3pm. Executive Chef Andrew Ayala and Executive Pastry Chef Salvatore Martone from Midtown’s Michelin-starred French Restaurant, Le Jardinier by the Bastion Collection will have a one-of-a-kind meal that is not to be missed! This dinner’s guest oyster farm is Fishers Island Oyster Farm, the guest winery is Hermann J. Weimer Vineyard, and the guest beverage producer is Mountain Valley Spring Water.
We love that there are various components that bring this event together and as you can still get tickets to this event, here is some background. Outstanding in the Field is known as a roving restaurant that takes place in a designated city on a certain date where there are no walls. Many restaurants that we have interviewed within our issues are so proud of how they source their ingredients from purveyors, farmer’s markets etc. Since 1999, this organization arrives with their long tables in fields, orchards, and seashores - this is because this is where the harvested ingredients come from that will be part of your meal. They have done this in 50 US States as well as 24 countries in the world. The ability to truly connect farm to table and to showcase and celebrate those who labor to feed us is important.
PHOTO CREDIT | Adrian Blackwell
PHOTO CREDIT | Adrian Blackwell
In their effort to connect with local chefs, farmers, and artisans to create these unique experiences, it’s no wonder that the chefs of French restaurant, Le Jardinier will be participating this year! Executive Chef Andrew Ayala participated in the Miami ideation this past winter to showcase Florida’s produce and we’re sure that he will find inspiration for what the Northeast provides in the summer and sourcing seafood off the coast and experimenting with peak season ingredients.
The event will kick off with a cocktail hour and then will have a multi-course meal and the Manhattan skyline will serve as a backdrop on Governors Island which is only accessible via ferry. Tickets are still available for $425/pp.
This event is also in partnership with the Billion Oyster Project, an organization that engages local students and youth volunteers to restore New York Harbor’s lost oyster reefs.
We’re looking forward to attending this event and will have details on it as well as interview with in our AUG ISSUE #104 which drops on Aug 30th.
Read the lastest issue of Athleisure Mag.
On June 26th 9pm ET, S3 of FX's The Bear released all episodes from this season which is available exclusively on Hulu in the U.S. and on Disney+ in all other territories! We had the pleasure of hearing from portions of the cast about this show that has truly been a phenomenon for those in the culinary industry, enthusiasts and more as we head back to Chicago it deals with the highs and lows of running a restaurant, navigating the industry as well as the complexities that take place FOH, BOH as well as outside of the four walls that they operate in!
The press conference included Executive Producer and Restaurateur Chef Matty Matheson (Craig of the Creek, It's Suppertime!, Workin' Moms), who also plays Neil Fak, Jeremy Alllen White (Shameless, Homecoming, The Iron Claw) who plays Carmy, Ayo Edebiri (Black Mirror, Abbott Elementary, Bottoms) who plays Sydney as well as who directed Episode 6 "Napkins" of this season, Ebon Moss-Bachrach (Girls, The Dropout, Andor) who plays Richie, Abby Elliott (Saturday Night Life, Odd Mom Out, Cheaper By The Dozen) who plays Natalie, Liza Colón-Zayas (In Treatment, Law & Order, Titans) who plays Tina, Lionel Boyce (Loiter Squad, Curb Your Enthusiasm, The Jellies) who plays Marcus, and Ricky Staffieri (Chicago P.D., Better Call Saul, This is Us) who plays Ted Fak.
If you have watched or caught up on the previous seasons of The Bear, we suggest that you watch as there will be light spoilers. In terms of S3 the conversation focuses on the trailer and how it ties into the previous seasons.
PRESS POOL: Matty, in addition to your playing Neil, you are an executive producer and from a menu creation perspective, what are the decisions that are involved in creating those dishes?
CHEF MATTY MATHESON: Yeah, like, Courtney Storer is also a producer, and she handles a lot of the menu development. I work with her and her team and ideation stuff of what Carmy and Syd would be thinking about and how to execute those types of dishes; and create; those types of menus; and who they are and how they would present themselves through a culinary lens. But yeah, a lot of the dishes—you know, we had some really good chefs, and Courtney is amazing at executing and creating that food and bringing that to life. And there were some dishes that were more difficult than others. A lot of the desserts that Lionel and Marcus were creating and storytelling were difficult. Pastry is very - you know, it's a lot of science, a lot of stuff going into that. But overall, I think just trying to make beautiful food and thoughtful food and pushing the envelope.
PP: What was it like cowriting the first episode, what that experience was like, what you brought to the table and also, what it did for you.
CHEF MM: I think a lot of people that have had amazing careers, like Carmy had or chefs in general, have worked under a lot of chefs. And there's little pieces that you grab onto throughout your life, and that's how and what makes you who you are, the good and the bad. And in culinary school, I had this chef that told us this story about how 30 chefs made who he was and told me this story about working under all of these chefs all over Europe and working with chefs and cooks and just learning all of these different trades. And you know, it is a trade. And so, I think picking up these little skills along the way - and you never stop learning - is who you are made of, you know? The people around you. And we kind of wanted to tell a story of what and how Carmy was kind of built in that way.
PP: It seems like Neil's role is increasing with every season and we're seeing more of him. Was this planned from the beginning or did it grow organically out of the way the character interacted with the other characters?
CHEF MM: I’m not too sure. I think they saw that I could remember a couple more lines. And then, I think Chris Storer (Ramy, On The Count of Three, Dickinson) kind of chucked me a couple lines, and then I think we'll keep it moving. But yeah, I don't know. I really don't know. I think happy to be here and then, you know—
JEREMY ALLEN WHITE: I think, yeah, I mean, I think Chris was responding to Matty's work on the show. Matty had never acted before the show, and it turns out he can do it so beautifully and he can be so funny and lovable. And so, I think Chris wanted to work with him more and more. And it's also like I've never seen Chris be more joyful...
EBON MOSS-BACHRACH: Yeah.
AYO EDEBIRI: It's true.
EMB: Yeah.
JAW: ...than when he's directing a scene with Matty and like throwing lines at him. It really is the most excited that I see Chris is working with Matty.
CHEF MM: What Jeremy Allen White said.
ATHLEISURE MAG: Jeremy, we got a taste of Carmy's mentality following the finale and how the walk-in incident impacted him in the trailer. But going into Season 3, how will that experience impact him and his employees at The Bear?
JAW: Yeah, I mean, you know, what happens, I do get out of the walk-in refrigerator and that's good. And then yeah, you know, I think Carmy does what he does, which is he sort of buries himself back into his work and really tries to challenge himself and in doing so, really challenges everybody around him and I think becomes quite challenging to be around, as well. A lot of challenges.
PP: Things were not in a great place between Richie and Carmy when we last saw them. How will their relationship move forward as the season progresses and can they overcome the differences that they have?
EMB: They're great now. They're great. They...
(Laughter.)
AE: Play pickleball on Wednesdays.
EMB: They wake up every morning, go for a jog. You know, a little coffee klatch. No, I mean, you've got to watch, I think, right?
JAW: Yeah. Yeah, yeah, yeah. I mean, yes, Carmy is like continuing to do what he does best, I think, which is like be incredibly avoidant of all the issues that he has going on.
AE: No. What?
JAW: And that's what you'll see, yeah.
AM: Last season Richie got to work at another restaurant which really softened him and informed him a lot. How did that inform you moving forward with the character and into Season 3?
EMB: Season 3 picks up I think not long after Season 2 ends. And I don't know, I think Richie is in a place where he's sort of seen...he's been exposed to maybe a more evolved way of being, and I think he kind of sees a path to head towards. But it's one thing to see the path and it's another thing to walk it. So, I think, like any kind of personal growth, it's forward and back and there's not a kind of clear and one-direction path.
PP: In the Season 3 trailer, Carmy presents Sydney with a partnership agreement. What does this promotion mean for your character and how does Sydney and Carmy's relationship evolve in Season 3?
AE: Well, I think that that's one of the things in the season that we sort of deal with is what it means to Sydney and what that next step would mean for her relationship with Carmy, who's somebody that I think she really has looked up to but now is sort of in the thick of doing business with. And it's I think a lot more chaotic than she might have idealized before they really started working together. So yeah, I think that's sort of something that you'll see.
JAW: Yeah. Yeah, I think for Carmen, he's not the best communicator, but he will often kind of make a sort of grand gesture like that to try and communicate to Syd or the kitchen or whomever. And I think that's his way of kind of reaching out. But oftentimes, I feel like people aren't prepared to sort of receive like - I think he's got a lot going on in his mind all the time, and people aren't always aware of exactly what's going on. And so, yeah, I guess...again, yeah, you'll see obviously how that affects Carmen and Syd's relationship. But I think Carmen's trying to welcome her in a little bit was the point of the partnership agreement, yeah.
PP: What is going on with Tina this season. And then Ayo, would love to hear what it was like directing an episode.
LIZA COLÓN-ZAYAS: What's up with Tina is she is struggling to, you know, be her best and the challenges and wrestling with the demons of her past and you know, white-knuckling.
AE: Yeah, directing was a blast. I really loved it. It's like a dream to get to work with our crew as an actor. And so then, I guess by extension of directing that feeling was only amplified. I was just so impressed and so moved every day. And then, I got to direct some of my favorite actors in the world, and it just felt like a bit of a master class, but also a gift. Like, I was just in the best circumstances of truly just masters of their craft beside me, and I just felt so lucky. I was kind of like this is maybe the best job in the world? Or tied for first place, at least, with the one of acting. Yeah, so it was really wonderful.
AM: Did you choose the script that you were going to direct or is it just a decision you made with Chris Storer?
AE: I mean, a little bit of both, I guess? Like, he had one in mind. We're lucky enough to read all the episodes as actors beforehand, and we'd been talking about it for a while. And I know that he had one in mind, and I think he and the other producers, like Joanna Calo (The Baby-Sitters Club, Hack, Beef), had talked about it a bit, about how the episodes would be distributed. Because I wasn't the only guest director this season. Our AD, Duccio Fabbri (She Said, The Whale, Native Son), also directed an episode. And so, I think they had in their minds who would go where a little bit. But then we had a conversation, and he was like, "Which scripts are you responding to?" And I was like, "I would literally give you my firstborn child, who does not exist yet, if I could do the Liza episode, because I would love to work with Liza in that way." And then, he was like, "Well, we have nice little parallel thinking." So, yeah.
PP: Grief seems to be kind of a river that runs through the entire connective tissue of the show. And no one has seemed to really deal with their grief related to Mikey's (Jon Bernthal) passing and also, it seems like there might be some grief for Marcus, as well, coming up. Will there be any reckonings with unprocessed grief throughout this season, and what does that mean for the restaurant as a whole?
ABBY ELLIOT: Yeah, I think with Natalie, she's processing her grief and she's about to become a mother. She's pregnant and so, she's grappling with the fact that her brother had this horrible demise and her relationship with her mom and her brother is not in a good place. So, I feel like, yeah, she's dealing with the grief in that way.
AE: Yeah, I feel like a lot of different characters have grief that touched them in different ways in how they're dealing with it. I mean, I think you said it very aptly. That's one of the connecting threads of the show, so I think it's in the process of being dealt with by different characters in different ways in this season.
EMB: I would say that it's even one of the strengths of the show and I think one of the reasons that it's connected with so many people is I think grief is the river that runs through all of us. And it's the one sort of - maybe one of the only common things that we all share in the human experience. And so, yeah, that continues, and everyone deals with it in their own way. Or not, you know.
IG @thebearfx
PHOTOGRAPHY COURTESY | FX's The Bear
Read the JUN ISSUE #102 of Athleisure Mag and see BACK TO CHICAGO | The Bear in mag.
We always enjoy a culinary experience when we can step outside of the city and look back at it to fully appreciate it when we're back! We make our way across the river to Weehawken, NJ to enjoy a meal at Blu on the Hudson for an upscale experience that will create a number of memories this summer whether it's any day of the week or a holiday!
We caught up with Andrew Christianson General Manager of Operations to find out about this restaurant, its ambiance, and what we should order when we're there with friends and family that we want to impress.
ATHLEISURE MAG: When did Blu on the Hudson open?
ANDREW CHRISTIANSON: Blu on the Hudson opened in January, 2023 and has never looked back. Our opening was a smashing success and a brand, we have done some exciting things in the last year and a half. Our reception by the surrounding community has been incredible.
AM: To bring Blu on the Hudson's 30,000 sq ft concept to life, you partnered with Designer Peggy Leung who has worked on Tokyo DisneySea as well as being the lead designer for TAO Las Vegas. Can you tell us about her background?
AC: Peggy Leung moved to New York, joining Rockwell Group as a Senior Designer. The experience working with this talented group of artists and designers was transformative, allowing her to take her creative visions to the next level. She was introduced to different design processes, from concept to schematic design creation, and was able to collaborate with other artists and designers on a series of high-profile projects. Her experience during this period includes the Radio City Music Hall, the Kodak Theatre and various branding and graphic design projects. In 2004, Peggy joined Studio GAIA as a Senior Designer. Demonstrating her acumen for managing projects and teams through the creative design process, she quickly rose to Studio Leader and was later made Managing Partner of the firm. Peggy was accountable for the successful completion of high-end projects including hotels, casinos, restaurants, lounges, bars and nightclubs in the United States and abroad, providing leadership and expertise on Award-Winning projects.
AM: Blu on the Hudson is a large space. Can you tell me about the ambiance of this property (from lounges, main dining rooms, sushi bar, rooftop event space etc) for those who are coming in with their friends and family?
AC: Blu on the Hudson is a dining destination for all ages. We believe that it is important for us to remain elevated yet approachable, as everyone deserves to feel those luxurious moments in life. Our spaces are as versatile as our clientele.
AM: Tell us about your Executive Chef Juan Carlos "JC" Ortega in terms of his culinary background and kitchens he worked in prior to coming to Blu on the Hudson?
AC: Upon arriving in NYC in 1995, Chef Juan Carlos (JC) Ortega initially took a position in a small Italian restaurant on East 62nd Street. Shortly after, he landed his first job with BR Guest, as line-cook at Blue Water Grill, which was touted as one of top seafood restaurants and dining destinations in NYC. Chef JC impressed both his co-workers and those above him; after rigorous training, he was promoted to Sous Chef and Executive Sous Chef, respectively, at Blue Water Grill.
In 2003, Chef JC took the helm at Ocean Grill, another BR Guest restaurant, as Executive Chef. In 2010, he was also entrusted with the opening of Atlantic Grill West. Chef JC then accepted the position of Executive Chef at Blue Fin, in the flagship W Hotel New York.
Thereafter, Chef JC joined Catch Steak NYC as their new Executive Chef, until he was offered the opportunity to be part of creating the Blu brand in Weehawken, New Jersey. As leader of the Culinary Department, he undertook creating and launching Blu on the Hudson in July, 2022. As the Concept Executive Chef, he is responsible for developing the menu and managing the daily operations of the restaurant’s culinary aspect.
AM: In terms of roles and responsibilities, what does the Executive Chef and Executive Sous Chef focus on at the restaurant?
AC: Our team of chefs focus primarily on culinary excellence; we do not spare expense when it comes to the quality of our product, from beginning to end.
AM: Tell us about your background in hospitality.
AC: I am the General Manager of Operations. Previously I was acting director for Restoration Hardware. I traveled the country and spent much time in their premiere properties and most esteemed projects to align the vision of the brand. I have worked predominantly in fine-dining environments. He previously was the General Manager for James Beard winning, Chef Maria Hines. I worked as a Sommelier and luxury hotel General Manager before joining Blu Hospitality Group.
AM: Tell us about your Raw Bar and Crudo and Haute Caviar program.
AC: We purchase our seafood directly from the Fulton Fish Market and receive deliveries daily. Also, Chef JC and Blu Team members visit the fish supplier, located in the Bronx, to source fresh produce. Our Raw-Bar highlights include Seafood Towers, a seasonal selection of chilled shellfish; Blu’s Signature East Coast Oysters, with tomato vinaigrette, Meyer lemon and cucumber; and Chilled Maine Lobster, with avocado-yuzu aioli and orange dressing. Our Haute Caviar Program is one of our top sellers; last year, we sold 400 oz. of Haute Caviar.
AM: What are 3 appetizers that you suggest that we should start our meal with when enjoying with friends and family?
AC: When starting your meal at Blu on the Hudson, we suggest ordering Bluefin Tuna Tartare, Seafood Tower and Nori Tacos (2 pc), which have a choice of Salmon & Ikura, Bluefin Tuna & Spicy Aioli, Hamachi & Avocado or Japanese A5 Wagyu.
AM: The menu is seafood forward which also includes your steak program and homemade pasta. For entrees, what dishes would you suggest that we should order?
AC: Our Ahi, Hamachi, Salmon, Branzino and Oysters are delivered fresh and never frozen; you cannot go wrong. If you are in the mood for a steak, our Australian Wagyu, quality wise, is the best available outside of Kobe, Japan.
AM: Tell us about your Beverage Director Jeremy Le Blanche from his background as well as places that he worked prior to coming to this restaurant.
AC: Jeremy Le Blanche has had a decade-long career in cocktail creation and has traveled the world from France to Australia to New York. His career, as a beverage director, started at some of the best five-star hotels in Courchevel, the ski capital of the world, nestled in the French Alps.
Before landing in New York, Jeremy spent three years in the United Kingdom working as Head Bartender and Head Mixologist of Meister Bar, at German Gymnasium, London. Jeremy is the Concept & Beverage Director at Blu on the Hudson in Weehawken, where he’s working his creativity to a higher volume, aiming to learn from different perspectives of the business. Jeremy has been featured in Food & Wine.
AM: What are 3 cocktails that you suggest we should have when we come to eat?
AC: We recently launched our Summer Cocktail menu, which features creative twists on classics using the finest Mezcals, Tequilas, Gins and Bourbons. Cocktails, curated by Beverage Director, Jeremy Le Blanche, include The Dual, Blu’s take on an old fashioned; Dragon of the Winds, a sophisticated variation of a classic rum punch; and Don’t Be Shy, Blu’s version of a spritz.
AM: Tell us about your Sommelier Adam Greer, his journey prior to coming to Blu on the Hudson and about the Wine Program that you have.
AC: Adam received a Certification from the Court of Master Sommeliers of America. He worked with Chef John Fraserat's Michelin-starred restaurant, Dovetail, where he developed a sense of how to pair wine with various dishes as the culinary creations on the menu changed daily. Adam's strengths lie firmly in finding smaller producers, family-owned wineries and wines of outstanding value and quality. The wine list features all the major and some minor regions of the world, including Piedmont and Tuscany, Italy; Bordeaux, France; Rioja and Galicia, Spain; and locally The NY Finger Lakes and New Jersey. Adam has been featured in Wine Enthusiast, Taste France, Food & Wine and more.
AM: Tell us about Social Hour.
AC: We offer our Social Hour (also known as happy hour) Monday – Friday from 4 – 6 p.m. where we offer an approachable cost to our specialty cocktails and rotating starters from the kitchen. We have guests that come from NYC to join us multiple times a week.
AM: The Brunch menu for this meal has a number of options! For the perfect brunch pairing what cocktail, entree and side would you suggest that we should have on our next visit?
AC: For brunch, we suggest starting off your meal with Blu’s Seasonal Black Truffle Bloody Mary; guests can substitute tequila or mezcal upon request. Diners who have a sweet tooth may consider ordering Ricotta Stuffed Pancakes, with blueberry compote and organic maple syrup or those with a savory tooth may indulge in Crab Cake Benedict. Truffle French Fries and Crispy Bacon both pair well brunch entrees.
AM: With the phenomenal views that diners will be able to enjoy, what will you do for 4th of July?
AC: Blu on the Hudson will be opened on July 4th, starting at 11 a.m. Details are still being finalized at this time.
AM: For the rooftop, in addition to using it for private events, will it be another space for guests to enjoy prior to or after their reservation?
AC: Our rooftop, which has spectacular views of the Manhattan skyline, is set to open in the fall. It is an all-glass enclosed atrium and perfect for events.
AM: For those coming from NYC, how can they access the restaurant?
AC: There are several ways to get to Blu on the Hudson from NYC. There is an eight-minute ferry that leaves from multiple points around the island that brings people to our front door. An Uber from the city takes 15 minutes with several bus options as well ranging from 15-20 minutes. If you are looking for the best views of New York, guests should dine at Blu.
PHOTOGRAPHY COURTESY | Blu on the Hudson
Read the JUN ISSUE #102 of Athleisure Mag and see THE ART OF THE SNACK | Blu on the Hudson in mag.
There are so many elements that surround the Olympics, each time the world's best athletes showcase their passion, dedication, and commitment to their sport. With a range of activities that take place, we love finding out more. We had the pleasure to chat with Chef Alexandre Mazzia who is the chef/owner of AM Par Alexandre Mazzia the hottest 3 MICHELIN Star restaurant in Marseille and a former professional basketball player, and he will be one of 3 top French chefs who will be preparing 40,000 meals in the Olympic Village during Paris 2024!
We wanted to find out more about his days as an athlete, his continued love of basketball, how he got into the culinary industry, AM Par, being at the Olympic Games and even being able to take part in running with the Olympic flame as a Torchbearer!
ATHLEISURE MAG: You spent your childhood in the Republic of Congo. What was that like and what about living there shaped the way that you looked at the world?
CHEF ALEXANDRE MAZZIA: I was born in Pointe-Noire in the Congo, at the Clinique des Manguiers. My cooking is neither Congolese nor Marseillaise, but it is inevitably somehow influenced by its environment, with most of the products coming from the Marseillaise environment. It's this Marseillaise and Congolese luminosity that is imprinted.
Spices and chilli are things that are now part of French cuisine that weren't there a few years ago (6-7 years ago). Today, people are a bit more assertive. I leaned on my roots, on the person I was, because it's true that I can't go against who I am. So it was important for me, in a natural way, to transcribe my cooking. And my cooking is described through the roasting, through the chillies, through the spices that are fundamentally who I am.
So, I'd say that my cooking is sparkling, distinctive, sincere, transparent, but yes, it's influenced by my childhood, my entire career, and, above all, by a great intensity.
AM: You graduated with a science degree, but for a time, you were a professional basketball player while you were navigating working in the culinary industry! When did you realize that you wanted to be a chef?
CHEF AM: My journey into the culinary world isn't as straightforward as many might think. Initially, I pursued a science degree, which was a completely different path. Interestingly, during that time, I also had a stint as a professional basketball player. It was a unique period when I was balancing my passion for sports with an emerging interest in the culinary arts. The transition from being on the basketball court to standing behind a kitchen counter wasn't immediate. It evolved over time as I became more immersed in cooking, discovering it as my true calling.
My realization that I wanted to be a chef dawned on me gradually rather than as a sudden epiphany. While playing basketball, I started to explore cooking more seriously. It wasn't just a hobby; it was a passion that kept growing, compelling me to delve deeper into the culinary world. Despite the stark differences between the two fields, I found that both required a similar level of dedication, creativity, and perseverance.
AM: Where did you train and what were some of the kitchens that you worked in prior to opening AM Par Alexandre Mazzia?
CHEF AM: My career path is one that can be called atypical. Immediately after my baccalaureate, I was lucky to attend a cooking school where I learnt the basics of cooking and general knowledge of the Hospitality industry. It gave me a chance to master the practical skills of cooking. After that, I acquired several diplomas and certifications, with a specialisation in pastry, chocolate and candy manufacturing. I got those diplomas while alternating school classes and work. It allowed me to build experience very quickly while discovering a world I felt I belonged to.
From that time on, I started accepting myself more. Since I came from abroad and only arrived in France at the age of 15, in the beginning, I used to be very independent. Cooking allowed me to travel a lot and open up. And then my passion became more than a passion. It became the source of my inspiration and motivation from which I learnt all my knowledge - practical and theoretical. It helped me learn about general culture, people, and Chefs and understand better the different cultures present around the world. Not just on a country level but regionally too. I also got to understand a great deal about “savoir-faire” (know-how) varieties making the base of French cuisine. It allowed me to have a strong knowledge foundation on the matter. As I travelled, I got to discover new flavours and become more aware of the importance of textures in cooking.
AM: How do you define your style of cooking and what influences it?
CHEF AM: My cooking blends spice, smoke, and chilli, linking to my childhood in Pointe-Noir, Congo, to my life in Marseille. My signature spice mix includes galangal, ginger, and cumin, enhancing the flavour and depth of each dish. Smokey aromas from burnt woods like vine shoots and olive tree add complexity, while my knowledge of over 45 types of chillies introduces a dynamic tension and variety in heat and flavour. I wanted this culinary approach to celebrate a fusion of oceanic and smoky elements with a vibrant chilli kick.
AM: You opened AM Par Alexandre Mazzia in 2014 in Marseille. What do you love about Marseille and why did you want to open your own restaurant?
CHEF AM: AM Par Alexandre Mazzia is a glimpse of my soul. It is about discovering myself through my cuisine. There is a wordplay in the name of my restaurant, in all subtlety, is a display of transparency and authenticity. It is a place where I give the best of myself, as I am devoted to its guests.
AM: What does it mean to you to have received your first Michelin star in 2015 after your restaurant was open for a year, your second in 2019, and your third star in 2021 for AM Par Alexandre Mazzia?
CHEF AM: All awards that my restaurant has won are equally important to me. Each award represents a recognition of our hard work, dedication, and commitment to providing the best dining experience to our guests. The awards have also motivated my team to perform at their best and maintain the high standards that we have set for ourselves.
There's no real success here. It's just a continuation of work that's been going on for many years. And I think that the way of looking at things was a bit different before, or the way of operating was different before. Today it's part of a collective vision, in other words, we've opened doors. We've given the keys to a way of working, but also to a totally personal way of operating.
I'd say that success is the fact of being, of doing just what you are with complete transparency, but with passion. It's a unique cuisine, my cuisine. It's so personal that I don't think anyone else can do it. So that's why people from all over the world want to discover it, why we've won all these awards, and why these awards represent our know-how.
AM: For those that have yet to dine at your restaurant, tell us about the ambiance that we can expect when we walk through the doors?
CHEF AM: At our restaurant, we offer a unique and memorable experience with 8 tables that seat up to 22 people and a team of 26 dedicated individuals. Our cuisine is "transversal," bringing together the best of local produce from fishermen, farmers, and tableware designers. Our dishes are created using a personal "alphabet of taste" developed from my own experiences. It is an extraordinary experience that many guests have never experienced before.
AM: You believe in the Triangle of Tastes - tell us more about this and how it weaves into your dishes.
CHEF AM: My cooking blends spice, smoke, and chilli, linking to my childhood in Pointe-Noir, Congo, to my life in Marseille. My signature spice mix includes galangal, ginger, and cumin, enhancing the flavour and depth of each dish. Smoky aromas from burnt woods like vine shoots and olive tree add complexity, while my knowledge of over 45 types of chillies introduces a dynamic tension and variety in heat and flavour. I wanted this culinary approach to celebrate a fusion of oceanic and smoky elements with a vibrant chilli kick.
AM: You are 1 of 3 French Chefs that will be catering the Paris 2024 Olympic Games - this is such an honor, but as someone who has been an athlete, what does it mean to you to be able to serve your country and the world in this way?
CHEF AM: I think it's a source of pride, pride for me, for my family, pride for the people, to represent France for the duration of the Olympic Games. It's a way of showcasing expertise, a signature, and a career. I think that I'm always thinking of people transmitting everything that I've done, which showcases a whole range of skills that are, I would say, quite simply unique.
AM: How long have you been planning what you will make and can you tell us some of the items that you plan on cooking? When it comes to meeting the neuro-nutritional challenge of feeding athletes, what have you been keeping in mind?
CHEF AM: I'm first and foremost a chef, so our unique know-how is our ability to adapt. We adapt on a daily basis, we're there to serve our customers, it's our daily job to adapt to the allergies of diners who don't eat this or that product. But beyond that, when they came looking for me to take part in the Olympic Games, of course, I knew very well that I was going to be working for the athletes, so I needed all my work over the years with the nutritionist, sports doctor, physical trainer, mental trainer and a certain federation of different disciplines so that I could have as many skills as possible to satisfy the demands I was going to have. So it's true that I worked for the athletes. It wasn't necessarily more complicated. All I had to do was concentrate on the tastes and flavours and simply be myself, just as I am in my everyday life. What I think and what the OCOG and Sodexo Live! wanted to achieve was to find someone who represented their region and, above all, who had a sporting background and who was bound to be able to adapt in a simple way. It's about putting our expertise at the service of athletes, for their performance and recovery. It also means playing for a team, playing for the "Olympic Games" that are taking place in France.
PHOTOGRAPHY COURTESY | Chef Alexandre Mazzia
Read the JUN ISSUE #102 of Athleisure Mag and see COOKING FOR CHAMPIONS | Chef Alexandre Mazzia in mag.
