Athleisure Mag APR ISSUE #112

ISSUE #112

PHOTO CREDIT | ISLAND HOSPITALITY/BEACHHOUSE IBIZA

@AthleisureMag

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PUBLISHER

Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director + Tech Director

PHOTOGRAPHY CONTRIBUTIONS

PHOTOGRAPHERS | ESPN Honolulu | Thatsfye | Patrick Wymore/

Netflix| University of Oregon

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@ATHLEISUREMAG

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ATHLEISURE STUDIO

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table of contents

issue #112

apr 2025

129

STYLE FEATURES

THE PICK ME UP

134

112

IN OUR BAG

141 ROCK THIS FOR VACATION

VIBE POST BRUNCH

STROLLS

BEAUTY FEATURES

GOJI BERRY

BEAUTY

Exquisite Experiences

Chef Masaharu Morimoto

This month, our cover star is Master Chef, Restaurateur and Author, Masaharu

Morimoto of Iron Chef Japan and America! From TV judging/culinary competitions

and his restaurants, we talk about his career, upcoming projects, and more.

16

145

ATHLEISURE BEAUTY

Après Spicy

Chef Esther Choi

This month, we hung out with Chef Esther Choi of Food Network’s 24 in 24: Last Chef

Standing to talk about her passion for Korean cuisine, her restaurants, and her partnership

with LISTERINE.

36

130

LIFESTYLE FEATURES

ATHLEISURE LIST

THE RA RA ROOM

About the Game

42

We caught up with QB Dillon Gabriel who

was recently drafted to the Cleveland

Browns!

Fine + Divine

64

We enjoyed chatting with designer Lele

Sadoughi about her collaboratipn with

CHLOE Wines.

132

ATHLEISURE LIST

TACOMBI

AthleisureMag.com - 10 - Issue #112 | Apr 2025

Legacy and Beyond

Titus Welliver

We sat down with one of our favorite actors, Titus Welliver as Prime Video’s BOSCH:

LEGACY enters its final season. We talk about how he played Bosch for a little over

a decade, what he loves about playing this anti-hero, and experiences he enjoyed

along the way!

72

Spritz & Go

JoJo Fletcher

86

We have enjoyed seeing JoJo througout

the Bachelor Universe. We talked with

her about beverage brand, Saint Spritz,

what we can expect, and more!

Run the Court

Taylor Townsend

96

This month we talked with WTA #2 doubles

tennis star, Taylor Townsend about

the season, why she loves the sport, and

her partnership with Gillette Venus.

®

9PLAYLIST MULTI

106

Brianna Cope

Pro Surfer Brianna Cope shares what’s

on her playlist, streaming, and reading

in this month’s 9PLAYLIST MULTI.

Art of the Snack

Zén

114

In this month’s The Art of the Snack, we

make our way to Singapore to Zén, a 3

Michelin Star restaurant that is full of

flavor.

Issue #112 | Apr 2025

- 11 - AthleisureMag.com

Growing up, we enjoyed watching the original

Iron Chef and being introduced to Japanese

cuisine as well as the culinary icon

Master Chef Masaharu Morimoto. Watching

his techniques, the joy he has when

creating his dishes, and how it all comes

together is phenomenal. Years later, we

enjoyed dining at Morimoto Chelsea and

had the pleasure of seeing him with all of

his flair! Even seeing him during a Citi Taste

of Tennis event ahead of the US Open, his

passion and love for food, community, and

coming together is always present!

As our cover star for our APR ISSUE #112,

we sat down to talk to a man who is a

Restaurateur, TV Personality, Author, Ambassador

and Entrepreneur to find out

about how he became a chef, his upcoming

projects, and being the Grand Marshal

of the Japan Parade on May 10th here in

NYC.

ATHLEISURE MAG: What dish made you

fall in love with food?

CHEF MASAHARU MORIMOTO: Sushi is

the dish that made me fall in love with

food. The artistry and the freshness involved

in preparing sushi truly sparked my

passion for cooking.

AM: When did you realize you wanted to

be a chef?

CHEF MM: Before becoming a chef, I was

set on becoming a professional baseball

player. After I had a shoulder injury, I fully

turned my passion to food and the rest is

history.

AM: Where did you train and what kitchens

did you cook in prior to opening your

own restaurants?

CHEF MM: I trained in Hiroshima, Japan. I

worked in traditional sushi shops before

moving to America and becoming a chef

at Nobu.

AM: How do you define your style of cooking?

CHEF MM: I blend traditional Japanese

techniques with global influences.

While I always honor the roots of Japanese

cuisine, I also adapt my dishes to

reflect the unique customs and flavors

of the places where I’m serving them.

AM: Why is it important to do TV shows

in addition to being a restaurateur, author,

etc.?

CHEF MM: TV shows give me the

chance to share my love for food with

people around the world. It’s a way

to connect with those who may not

be able to visit my restaurants, but

can still experience the essence of my

cooking.

AM: What do you look for when it

comes to opening a restaurant or concept?

CHEF MM: I look for a place where I

can tell a story through my food, and

where guests are excited to try something

new. It’s about creating an experience

that challenges the senses and

brings people together through flavors

they may have never encountered

before.

AM: What do you love about Morimoto

by the Sea on Holland America?

CHEF MM: Morimoto by the Sea on

Holland America is something I’m

very proud of. It gives me the chance

to bring my flavors and techniques to

the sea, offering guests a unique experience

they can’t find anywhere else.

I’m especially honored to be the Fresh

Fish Ambassador, sharing the best fish

with everyone onboard. The freshness

of the ingredients and the setting

make it a special place for both guests

and myself.

AM: What does being involved in Japan

Day and the parade mean to you?

CHEF MM: It is truly an honor to serve

as the Grand Marshal of the 2025 Ja-

pan Parade. I am excited to share my

meaningful occasion with so many people.

This parade is a beautiful way to connect

with the community and showcase

the richness of Japanese culture. It’s a

moment to celebrate the traditions that

have shaped me and continue to inspire

my work.

AM: What are you looking forward to for

the parade?

CHEF MM: Seeing the joy and energy as

Japanese tradition blends with the spirit

of the New York community is very exciting.

It reminds me of how food and

culture can unite people, creating meaningful

connections across different backgrounds.

AM: How can people keep the celebrations

going at Momosan Lexington between Apr

26 - May 10th?

CHEF MM: At Momosan Lexington, we’ve

created a couple of special dishes and

cocktails to celebrate the Japan Parade.

You can enjoy our Okonomiyaki and The

Last Petal cocktail, available now through

May 10th.

AM: When you are not in your restaurants

or at festivals, how do you take time for

yourself?

CHEF MM: I’m always on the move. I often

joke that my home is the airport, since

I spend more time there than anywhere

else. When I’m not traveling, I cherish the

moments I spend with my wife. I'm turning

70 in May, so I'm trying to also just relax

more.

AM: What can you tell us about your new

NYC restaurant or upcoming projects?

CHEF MM: My new restaurant is opening

at 1255 Broadway in NYC, and it’s going to

be something very new and fresh for the

city. I’m bringing in some of my favorite

traditional Japanese techniques, but with

a twist that I think will excite everyone.

I can’t give away too much just yet, but

I’m really looking forward to sharing it

all soon.

AM: You can enjoy Japan Parade here

in NYC on May 10th from 11am - 5pm on

72nd street between Central Park West

and Columbus Ave.

@chef_morimoto

@momosanramen

@japanparadenyc

PHOTOGRAPHY CREDITS | Front/Back

Cover, PG 16 + 22 Courtesy of Chef

Morimoto | PG 19 - 22 Patrick Wymore/Netflix

| PG 24 - 27 + PG 28 for

9CH3F ROUTIN3S Holland America |

Last month in our MAR ISSUE #111 of Athleisure

Mag, we had the pleasure of chatting

with the Creator, Executive Producer,

and writer Chris Brancato (Narcos, Narcos:

Mexico, Hotel Cocaine) and members of

the cast of MGM+'s Godfather of Harlem.

This month, we talked with Elvis Nolasco

(American Crime, Claws, She's Gotta Have

It) and Erik LaRay Harvey (Boardwalk Empire,

Luke Cage, Chicago P.D.) who play Nat

Pettigrew and Del Chance, respectively. We

wanted to know about what drew them to

the show and playing their characters.

ATHLEISURE MAG: We have enjoyed

watching Godfather of Harlem and it’s

great to connect with both of you as we

love to see you in scenes together, as well

as with Forest! What drew you to want to

be part of this incredible show?

ELVIS NOLASCO: It was just knowing

that this historical figure I would say, Ellsworth

“Bumpy” Johnson, and knowing of

him and being from Harlem and NYC and

knowing what that name meant, in the

community and knowing that this was

created by Chris Brancato, and the late

Paul Eckstein (First Wave, Hoodlum, Narcos)

and knowing their trajectory, being

part of Hoodlum, the film, and them being

part of Narcos and having a certain level

of respect and admiration for their work,

it was something that I knew that I had to

be part of this. Especially, if I have an opportunity

to work with Forest Whitaker

(Black Panther, Havoc, Andor).

ERIK LARAY HARVEY: Forest was it for me!

I had seen him in The Last King of Scotland

and really enjoyed that. I knew about that

time period and I thought that he was

brilliant in that role. I was like, “Forest –

what? I’m on board!” What’s the story

about, I don’t care! I'm on it, I'm going to

be working with Forest. He exceeded my

expectation of him as a person and he’s

such a loving, fun, and quiet guy! He has

so much passion for the business and the

work. These 4 seasons have been such a

joy. It has been absolutely incredible to

work with that man.

AM: How do you approach playing your

characters?

ELH: I walk the streets of NY. Some of

these people piss me off you know! So

it was really easy to bring that sort of

energy into the set! You need me to

what, kill somebody – do you know

what that man did to me? Do you know

what he called me today? Yeah, I’m

ready to kill somebody! Haha no – I’m

joking, but you know what I’m saying!

EN: Haha I feel the same way. You’re

walking around and especially when

you’re 135th street! I’m on my way to

the Schomburg Library and this dude

comes at me with, “Yo dude,” and I’m

like “Dude what?”

ELH: You know how NY is!

EN: It’s crazy!

AM: Ha!

So, where did we leave your characters

in S3 and where are we picking up from

them again in S4?

ELH: Well we ended S3 with the death

of Malcolm X. We began S4 with the

remembrance of Malcolm X. Bumpy

sees him in the club briefly. Malcolm X

still has his presence with us. With his

best friend gone so to speak, Malcolm

X and Bumpy were best friends, and

now that he has left us, we embark on

a new journey that Malcolm X wanted

us to do which is for Bumpy to go legit

and to get out of harming the community

so to speak. But then this jackass,

Frank Lucas (Rome Flynn) comes in

and he wants to harm the community.

So that is where we begin S4, with a

jackass coming in.

@elvisnasco

PHOTOGRAPHY CREDITS | MGM+/Godfather

of Harlem

We've enjoyed a number of dishes at Mokbar,

Chef Esther Choi's restaurant which

has phenomenal Korean dishes that are

full of flavor. In addition, we always enjoy

seeing her whether she is judging or in the

midst of a cooking competition on Food

Network or other networks.

We were invited to hang out with her as

well as to enjoy an immersive experience

at a pop-up with Listerine for their Clinical

Solutions Sensitive Teeth which allow

those who suffer with teeth sensitivities

to have a moutwash that they can use.

At this event, we enjoyed a number of

dishes curated by her as well as to talk

with her a bit about what led her to being

a chef, why she loves Korean cuisine

and S2 of 24 in 24: Last Chef Standing!

ATHLEISURE MAG: We are so excited to be

able to chat with you as we have been fans

of yours between your restaurants as well

as the shows you have been on.

CHEF ESTHER CHOI: I’m so thankful for

your support! We have to support each

other!

AM: Absolutely!

What was the first dish that made you remember

why you fell in love with food?

CHEF EC: I think for me, it might not be

a specific dish, but an ingredient and it's

kimchi.

AM: I love kimchi.

CHEF EC: Yeah, awesome! You'll have

some tonight.

AM: I was so hoping.

CHEF EC: I mean, I love kimchi. I grew up

eating kimchi, and it reminds me of not

only like my family, but like my grandmother

specifically. She taught me how

to make it, and kimchi is something that

you kind of - there's not like a real recipe

for it.

AM: Right.

CHEF EC: It's really more about, like, the

true nature of like cooking. So, I think,

for me, it always kind of gave me those

feelings, which is why, I'm so obsessed

with it. It's pretty much on every item

on my menu, and it's something that, I,

you know, treasure. It's not only like a

food item, but also like a culture. I like

to say that kimchi, it's a way of life.

AM: Yeah.

CHEF EC: So, I'd say, that's my dish -

forever.

AM: When did you realize you wanted

to be a chef?

CHEF EC: I loved food, always like my

whole life. I grew up cooking with my

Grandmother. Food was such an important

part of my family and growing

up. When I was thinking about what I

wanted to do with my life, I knew that

it had to be food related. I didn't know

if I wanted to be a chef specifically at

the time, but I think the path of like going

into food led me to want to be the

closest to it, which is the chef.

AM: You have amazing restaurants.

CHEF EC: Thank you!

AM: Can you tell us a little bit about

each of your restaurants?

CHEF EC: Yeah, of course.

So, the first restaurant I started when I

was 28 was Mokbar, and that is in Chelsea

Market, and it's a tiny little noodle

shop in, one of the busiest markets

in New York City. So, like, I wanted to

bring something that's totally unique,

but also being true to who I am and my

heritage. So I chose this concept of doing

Korean style Ramen, which you'll

actually have some tonight.

AM: Very excited about this!

CHEF EC: Yeah, it's not your traditional

Ramen, but like, it's Ramen infused with

a lot of Korean ingredients, so it's kind of

like your first step into trying Korean food,

and so that has kind of been my philosophy

and motto throughout, like my entire

career and all my restaurants kind of go by

that, where it's like, I want people to fall

in love with Korean food and make it into

their repertoire. So, like if you're ordering

Chinese every week and Sushi, why can't

you order at Korean?

AM: I’ve been known to have it 3 or 4 times

a week. It is one of my favorite cuisines!

CHEF EC: Really! Oh my God! I love it. I love

it. So, what’s your favorite Korean dish?

AM: So tough! I love Korean Fried Chicken,

of course kimchi and I’m always down for

kimpbap!

CHEF EC: In addition to kimchi, we're doing

Korean Fried Chicken tonight.

AM: Yum! With kimchi, I literally will have

it multiple times a day.

CHEF EC: I love all of this! You should be

Korean!

And it's so healthy, too!

All of my restaurants are inspired by like

Korean cuisine heritage, but they're done

in more modern ways. So I do have a sitdown

restaurant called GAHM in Brooklyn,

and that one is definitely like full service.

The one that I started in Chelsea Market

Mokbar, we have now several locations,

and it's more of a fast casual. So, grab and

go. We just opened our 5th location in Vegas

a few months ago. We're very excited

definitely my food concept is always going

to be Korean forward.

AM: Why did you want to partner with

Listerine?

CHEF EC: I would say this partnership is

really special for me because I mean,

there's a few reasons. First is because

Korean food is, like, we're very into temperatures

like the hot food has to be

very very hot. You can see, you know,

when you order a Korean dish, it always

comes out like piping piping hot, almost

like boiling at the table.

And then cool. Things are like, super

cool, so you know lots of people who

come to eat food, I want them to experience

it fully without being disrupted

by like having sensitive teeth, which is a

big thing. So partnering with Listerine,

it was like the perfect marriage. So, curating

a menu that, can you know, kind

of, let you think about all those sensitivities,

it's like a perfect match.

Korean food also is very garlicky and

very, you know, kimchi is very pungent.

AM: Everyone needs to have it!

CHEF EC: Yeah, exactly. So, there needs

to be like Listerine always around after

eating Korean food, so I just felt like, I'm

like, what a perfect partnership.

AM: I love that!

You're back hosting S2 of 24 in 24: Last

Chef Standing, how excited are you?

CHEF EC: It's crazy - I thought S1 was crazy,

but S2 is even crazier! Which I don't

even know how that's possible. But,

um, yeah, this season's gonna be super

exciting, especially because of the lineup

of chefs that are competing. It's insane

with the list. There's a lot of drama

around it, Lots of emotions, so it's like,

real, true, I'd say the closest to reality as

opening up a restaurant as it can be!

@listerine

@choibites

PHOTOGRAPHY CREDITS | PG 36 Patrick

Wymore/Netflix | PG 39 LISTERINE

This month has been a busy one and for

NFL prospects, it has special significance

as they awaited the NFL Draft 2025 which

took place Apr 24 - 26th in Green Bay, Wisconsin.

We had the pleasure of talking

with quarterback Dillon Gabriel of the University

of Oregon. As we talked with him

prior to the draft, we had no idea where

he would go although as of the release of

this issue, he will be playing for the Cleveland

Browns!

In sitting with him prior to the draft, we

wanted to konw more about his love for

the game, his approach to playing it, his

partnership with Echelon fitness, what it's

like to go through the NFL Combine and

what it involves, being a finalist for The

Heisman Trophy, and more.

ATHLEISURE MAG: When did you fall in

love with football?

DILLON GABRIEL: I think it was from a

young age being able to watch my dad.

It was just someone you look up to and

someone that you wanted to be able to

emulate and to be just like. I think that was

just in life, but I also think that sports is a

big part of our upbringing and of course,

I have played all of the sports that you

could play at the time. But I just fell in love

with football because it has been something

that I just – it’s just enjoyable, it’s

something about it with it’s team aspect

that you have everyone coming together

to accomplish a goal. So, I would just say

that at a very young age.

AM: What do you love about being a quarterback?

DG: I love the ability to have the ball in

your hands for every single play. I think

that the decision making and processing

is a lot of fun. I think that it’s the combination

of preparation and then actually

doing it. Getting those 2 things in sync is

actually difficult to do just by yourself.

AM: Yeah.

DG: Let alone having to do it with other

people. You can’t throw the ball unless

you have protection up front.

You can’t get yardage unless there is

a catch down the field and I just think

that that teamwork aspect in every

single play where 11 people have to be

in unison, it’s just a lot of fun because

you are doing it together. I think that

more than that, the relationships, the

people, and the friendships that last a

lifetime. Those are memories that no

one is going to be able to take from

you and that’s good and bad!

AM: Well, that’s true too!

Did you always think that when you

started playing that you would do this

all throughout school and did you imagine

yourself going to the NFL?

DG: I did. I always had this dream where

I know that a dream is one thing, but

in order to make it a reality, there has

to be work behind it. I always felt like I

was determined in that way of matching

my habits with my goals. I think

that for a lot of the time, I just stayed

present. I tried to be really good with

where my feet were and I learned that

in college.

Now that I am here, it’s hard to believe

in the sense of time has gone by

so fast. But I’m not surprised that I’m

here because I know that when I was

in certain moments, I knew that I was

going to maximize it and I knew that

my love and care for my passion – how

disciplined I am every single day. So

when you match those 2, I knew that

I’d be in a good spot and it’s still surreal.

I’m back home and you see the kids

– how excited they get and for me, I see

it as myself being in their shoes once.

But all it was was me committing to a

goal or a dream. That’s always been a

way for me to just ground myself and

to understand that even though it's a

higher level football there is still that

passion aspect and love for it. It’s the

work that I have done behind it that I

have been doing from a younger age.

Now, it just gets that much more challenging

as a competitor.

AM: What’s an average week for you

when you’re training in season versus

the off season?

DG: I think that off season is very grind

mode. I would say that it is physically

more taxing. You’re always trying to get

your speed work in and your strength

work in. For a quarterback, throwing a

football is a whole different aspect to

your off season workout. So you attack

those 3 while still being around ball and

talking football. I think that that is a language,

just like any other language to

excel at it, you have to speak it consistently

and live in it. That is what I try to

do while still making the physical aspect

more of a focal point.

In season, I think the physical aspect

takes a back seat at least day-to-day until

gameday comes, but mentally, it’s a

lot more challenging. Learning a game

plan, executing it, getting everyone on

the same page, having conversations individually

position wise as a unit and a

team. Then there are aspects too that

are more than Xs and Os. The motivation

aspect and being able to keep people

motivated and having themes of

the week. So, you encompass all of that

while having the physical tax on your

body. If I looked at it like that, I would

say those 2 things are different in the off

season vs in season.

AM: Our community is always excited

about workouts that they can include in

the routines that they already do. What

are 3 workouts that you do that you think

could be beneficial for us to think about

when we want to switch up our routines?

DG: I love rotational strength. Of course,

I’m a throwing athlete, but I believe that

being able to have strength in rotation

is still good for change of direction. It’s

done me well and I love the cable machine.

So anyone who can do the cable

machines, we’ve tried it from each angle

– high, hip height, and low. I love cable

rotation and I’ll do those 3 different angles.

I really love working with speed. I love

speed and one that I love to do as well is

a core bosu ball. I got put onto this core

routine that I love. It’s a bosu ball, you

put your back on it. You do single leg

V ups 10 on each side and then you do

cross leg kind of like elbow to knee. So

I do 10 reps each and that’s 40 reps total.

I don’t care how good you get at it,

there’s a rush and a burn and that’s one

of my workouts.

I’m also going to go with the curls and

things like that. Those are our base

workouts that we do with legs - you’ll

always catch me doing core and arms at

the end.

AM: Tell us about this partnership with

Echelon Fitness and how it’s giving back

to your high school, Mililani which we

think is really interesting.

DG: Yeah, I think that what I love about

Echelon is their ability to be able to make

training fun, but also that coaching aspect

that you still get. I believe that

when you are able to have intent behind

your lifts and workouts – there is that

motivational aspect too where you get

direct feedback.

Are you lifting, what’s the strength,

speed – and that is where the strength

is going. That’s strength training and

working out in general. I used it every

single day when we were doing team

lifts. Being able to have that aspect in

our workouts is huge, but I think that

when you’re marrying that with what

we are doing at Mililani High School, I

think that that’s powerful. The impact

that that will create for athletes that

are trying to get back on the field – it’s

like double the work that you’re trying

to do. You’re trying to get healthy and

you want to dominate when you’re on

the field. Being able to have that direct

feedback and have measurables, but

also walk into state of the art equipment

allows you to feel really confident in your

workout. I think that for anyone to be able

to work in that kind of an environment,

you’re going to be better. You’re motivated

that much more to get better and to

benefit yourself so that you can see results

on the field. I am just appreciative of

them because they see the vision as well

and they understand the youth and what’s

up and coming is very important. Any way

that we can protect them in any way – I always

talk about protection with working

out. How are they doing workouts that

are beneficial to them and will translate

to what they ae doing on the field. With

Echelon, you have all of that information

in that database on your monitor for each

piece of equipment. That’s a unique and

cool part to what we are all doing.

AM: That’s so exciting. How did that come

together between yourself and Echelon

to provide that equipment for your high

school?

DG: I think it was about similar visions

and being able to hop on the phone with

them with Dara and their CEO Lou. We

got both of them on the phone and it was

just clear visions on both ends with what

we wanted to accomplish and believing

in that. I think that now that we’re here

and you see it in person finally, there have

been all of these conversations, but now

to see it it’s just a whole different aspect

to see things happening in real time. I’m

glad that we got to this point and I know

that they are a huge piece of what we are

doing.

AM: You’ve had an incredible collegiate career,

you were a finalist for The Heisman

Trophy – what are you the most proud of

in this portion of your life right now and

what has this meant to you?

DG: I’m definitely most proud of the memories

and I think just the journey. As a

whole, it has had a lot of success. I’d be

lying if I said that there was no failure. I

think that when you’re able to learn from

that failure, and grow, ultimately whenev-

er there was an uncertainty or an unknown,

that is where I have had the

most ability to grow. I think that I’m

just proud of that journey and how I

managed that. I have always chosen

good people to be around, but at the

same time, the law of attraction. Who

you are as a person is who you want to

be around. I’ve always tried to live by

that and I have faith in what God has in

store for the future.

But then I also have those memories

that are just day-to-day. The locker

room stories – even to this day, I still

laugh at those little interactions in the

weight room. Just as little as that, on

top of those big wins and great environments

– the triumph of working

through something that was difficult.

Because everything worth having

doesn’t come easy. For me, I think that

all of that is what I think about. The

awards and all of that is something

that you appreciate because a bunch

of people came together to accomplish

a goal. There was success in that way.

But more than those, I think that you

just know that it is the ultimate team

sport. Although we highlight individuals,

there is no way that you do it alone.

That is why I appreciate the game of

football.

AM: Can you talk a bit about the NFL

Combine, what takes place there, and

how one prepares themselves for this

so we have a better feel for the journey

leading up to the draft and being placed

on an NFL team (Editor’s Note: The purpose

of the NFL Scouting Combine is to

provide NFL teams with a standard platform

to evaluate and assess the physical

and mental abilities of 300 or so invited

top draft-eligible college football

prospects before the NFL Draft for 4

days. It allows teams to gather comprehensive

data, including medical exams,

psychological tests, and on-field drills,

all in one location, making it easier to

compare players and make informed

decisions)?

DG: So the Combine, after going to it,

I see it as if any questions that they

might have, they’re going to answer

them. I say that’s physically, mentally,

background – anything prior and

what you know about football. I think

that that just all encompasses you as a

person. Then of course, it’s also about

what you can do on the field because

you’re going to compete as well. This

is all taking place in a high stress environment

so it’s also about how you

are going to handle it. Who are you as

a person when things aren’t exactly

perfect. I think that the Combine has

a unique way of doing that. They definitely

got answers to all of their questions

all day every day! They separated

those questions as I mentioned before

mentally and physically. So there were

40 yard dashes and throwing and competing

on the field. There was more

football work. Then you get in your

formal meetings and you have those

15mins speed dating meetings where

you’re talking football that whole entire

time. How consistent are you – all

day every day? How much do you love

football? I’d say that that is the biggest

thing – they get every question answered

from every angle in their organization.

AM: That must have been exhilarating

to be there and to be chosen, but also

exhausting as well as that is intense

and you are doing that across 4 days

and across all those teams.

DG: 100%

AM: Obviously the NFL Draft is Apr 24

– 26th. How are you preparing for that

and what are you excited about?

DG: Honestly, I think that midway

through this draft process, I think that

I just let go and I just trusted what God

has in store for me and for my future.

He always has you know? I think it has

been a unique way of knowing that you

have to be right where your feet are. I

say that because there is unknown and

uncertainty. You’re in and out, your life

is in a backpack. There is no home base

or consistency in that way. You have to

be comfortable with that uncomfortable.

Midway through I realized I had

no control other than how I work and

what I do every single day. But at the

end of the day, when the draft comes,

all of my work is out in front of all 32

teams and one team will be the believer

in what I do on the field and off the

field, who I am as a person and what

I bring to the table. I just have confidence

in that and at the end of the day,

all of that pageantry ends on that date

and then you’re back to work!

AM: Right!

DG: So, the work that you have been

putting in is going to show and I have

confidence in my preparation as that is

what I have pride in myself for the past

6 years of my college career. It’s going

to continue on in the NFL.

AM: When you’re not playing the game

or are thinking about the game, how

do you take time for yourself?

DG: It’s hard because we love football

and inevitably, we’re talking about it,

but I think that that is when I go back

to my passion. When you love it, it’s not

so taxing and like anything, it can be a

lot when it is encompassing your life

the whole time, but being able to relax

is just being around family. Being able

to be around people where you can

truly just be yourself. You don’t even

have to have a conversation because

their presence is all you need and you

can understand one another through

short conversation. I’m a big relaxing

guy, I love to be around family and to

try new things. I love food believe it or

not and I’m from Hawaii so whenever

we can go to a new food spot and

try new things – that’s always great! I

love being outdoors as well. Going on

a walk and being out there with people

you love is so nice. I think that for

me, that’s always how I recharge. Even

daily, if it’s a phone call or in person –

that’s my thing.

@dillongabriel

PHOTOGRAPHY COURTESY | PG 43 +

44 University of Oregon | PG 47 @

Thatsfye | PG 48 - 50 ESPN Honolulu

We're always looking at wines to add

to our bar carts or cabinets and it's a

no-brainer when the aesthetic of the bottle

is just as lovely as the wine itself. We

took some time to sit down with Andrea

Brambila, winemaker at Chloe to find out

more about how she came to the industry,

learning more about Chloe, and the collaboration

that they did with accessory designer

and lifestyle brand, Lele Sadoughi.

ATHLEISURE MAG: When did you realize

that you wanted to be a winemaker?

ANDREA BRAMBILA: I have been in the

wine industry for over 20 years and have

been head winemaker of Chloe Wine Collection

for the last several years. I love everything

about the wine and the brand. I

was always drawn to the blend of art and

chemistry in winemaking and enjoy the

unique challenges each vintage brings.

AM: Can you tell us a bit about the ethos of

the brand, Chloe?

AB: The Chloe Wine Collection is built

on the ethos of creating high-quality,

thoughtfully crafted wines that reflect

the passion, artistry, and dedication of

the winemaking process. We emphasize

a commitment to producing elegant, approachable

wines that cater to a range of

palates while maintaining a focus on quality.

AM: What can you tell us about the portfolio

of Chloe?

AB: In our winemaking, we strive to produce

the best representation of the varietal.

It’s truly the classic style. I spend a

lot of time working with the local growers

whether that’s in Northern Italy for

our Pinot Grigio or in the cooler, coastal

climate of Monterey County for our Pinot

Noir and Chardonnay to Marlborough,

New Zealand for our Sauvignon Blanc.

AM: Tell us why it is important that you

engage in traditional winemaking when

it comes to making this portfolio of wines

and what is the process?

AB: Engaging in traditional winemaking

is crucial for us because it allows

us to honor and respect the rich history

and craftsmanship that has shaped

the wine industry over centuries. The

process is not just about making wine,

but about respecting time-tested techniques,

the land, and the heritage that

comes with each bottle. By utilizing

traditional methods, we ensure that

every wine tells a story - of the soil,

the climate, and the hands that have

worked the vines. This means focusing

on quality, balance, and finesse in every

step, from hand-picking the grapes to

carefully controlling fermentation. Our

process embraces both the old and the

new, creating wines that are timeless

yet sophisticated, and that truly reflect

our passion for creating something exceptional.

AM: Can you speak on cultivation, fermentation,

and aging of wines and

what those techniques are?

AB: The Chloe Pinot Grigio is bright

and classic and is fermented in 100%

stainless steel tanks, delivering fresh,

fruit-forward flavors with mouthwatering

acidity, balanced minerality, and

pure panache.

The Chloe Pinot Noir is elegant, and

complex. It’s cold-soaked, cool-fermented,

and aged in French oak, offering

a plush mouthfeel, balanced texture,

and a rich, satisfying finish.

AM: As a winemaker who spends time

with local growers in Northern Italy as

well as in Monterey County, CA - what

takes place here and why is it important

for you to be part of these steps in

winemaking?

AB: Spending time with local growers

in both Northern Italy and Monterey

County allows me to connect deeply

with the land and understand the

unique characteristics of each region.

The collaboration with these growers

is essential because it gives me insight

into the specific terroirs, climates, and

farming practices that shape the wines.

By being directly involved in these steps,

I bring that knowledge back to our winery,

ensuring it influences each varietal

expression and translates into wines that

reflect both the distinctiveness of their

origin and our commitment to quality.

AM: How did the collaboration between

CHLOE and Lele Sadoughi come about?

AB: Pairing Chloe Wines with Lele Sadoughi

was a natural fit, as her feminine

aesthetic and iconic bow designs mirror

the essence of the Chloe Wine Collection

and its signature label bow. This collaboration

marks Chloe's first with a fashion designer

and Lele's first with a wine brand.

AM: The bottles for both of these wines

are a departure from the ones that are

associated with the brand. Can you tell us

about the LTO design process and why you

wanted the bottles to be this way?

AB: The design reflects the beauty of the

wines and celebrates what our bow signifies:

high-quality wines from the most

pre-eminent wine regions around the

world. The oblong glass vessel resembles

a perfume bottle with elegant-curved

shoulders, which directly reflects the experience

we want our drinkers to have

when enjoying the wine - an elevated,

premium, and luxurious experience.

AM: In looking at the bottles, they are so

appealing to work with. What are 3 items

that you would pair with the Pinot Grigio

as well as the Pinot Noir as we begin to

plan meals at our homes this season?

AB: Our Chloe x Lele Pinot Grigio pairs

well with light, fresh dishes. Here are

three great options:

• Grilled Shrimp or Branzino – The crisp

acidity of the Chloe Pinot Grigio complements

the delicate flavors of seafood, especially

grilled shrimp or grilled branzino.

• Fresh Salads – A Caesar wedge sal-

ad enhances the refreshing notes of

the Chloe Pinot Grigio.

• Parmesan Risotto – Chloe Pinot

Grigio’s crispness and citrus notes pair

beautifully with the richness of a classic

Parmesan Risotto.

Our Chloe x Lele Pinot Noir is a versatile

red wine that pairs well with a variety

of dishes. Here are three of my

favorite options:

• Rosemary & Thyme Roasted

Chicken – The light tannins and fruity

notes of the Chloe Pinot Noir will complement

these savory flavors.

• Grilled Salmon – The acidity in

our Chloe Pinot Noir and subtle earthy

flavors pair wonderfully with the richness

of grilled salmon or other fatty

fish.

• Pasta ai Fungi – Chloe Pinot

Noir’s earthy undertones make it a

great match for dishes featuring mushrooms.

Now that we know more about Chloe,

the brand, and their collaboration with

Lele Sadoughi, it's time that we talk

with this accessory designer to find out

about her brand that has been styled

in our editorials, how she came to the

brand, and more!

AM: When did you realize that you

wanted to be an accessory designer,

and do you remember the first piece

that you designed?

LELE SADOUGHI: I started my career

in ready to wear managing pattern

makers. I would get creative projects

to paint and bead panels, and knew I

loved working with the details. I started

to design trims at Rebecca Taylor,

so picked out all the buttons, ribbons,

and bows that adorn outfits. This led

me to designing jewelry for many

companies including Banana Republic,

Tory Burch, and launching the jewelry

at J. Crew.

For the first accessory I designed, I remember

making a ribbon necklace with

bleached wooden beads for Banana Republic.

Thousands of them were produced.

My most viral design is the bubble

necklace I made for J Crew, when it was

all about layering necklaces and wearing

a statement piece.

AM: Where do you look to in terms of inspiration

for the next collection that you

create?

LS: Inspiration for my designs comes from

all around me—nature, art, culture, and

even everyday life. I’m constantly looking

for beauty in unexpected places: color

combinations in a painting, the texture

of a material, or the patterns found in

natural landscapes. I love traveling, and

each place I visit brings a new wave of

creative energy. Above all, my inspiration

often comes from the emotions I want to

evoke. Whether it’s empowerment, joy, or

a sense of nostalgia, I aim to create pieces

that connect with people on a deeper

level.

AM: I've had the pleasure of styling photoshoots

and including your brand in these

editorials! As someone who loves accessories,

what does accessorizing mean to you

and how do you feel it compliments your

identity?

LS: Accessories give the ability to showcase

personal style on top of a welldressed

outfit. There’s nothing better

than putting together an outfit that

makes you feel feminine and confident

and adding an accessory like a headband,

sunglasses or a bow to complete the look

and elevate it that much more. Adding an

accessory is like treating yourself to a little

luxury, and putting a bow on this fabulous

Chloe Pinot Grigio bottle is doing just

that.

AM: The Chloe bottle is gorgeous! Can you

tell us about the inspiration behind the bottle

and elevating their iconic Chloe bow?

LS: I was very honored to work with Chloe

to create the perfect accessory for them.

They came to me with this stunning, super

luxurious perfume bottle-styled bottle

and asked me to celebrate the signature

bow on the label and hero the quality

of the wine in the bottle. So, I designed

a handmade, double layer silken bow to

accent the limited-edition Chloe Wine Collection

bottle, so this new beautiful shape

can stand out amongst its neighbors. The

elegance of the perfume-like shaped bottle

evoked such femininity, and adorning

it with this chic, luxurious black silken bow

was the ultimate finishing touch. Not only

is the limited-edition Chloe bottle visually

exquisite, but the taste is also perfect

for sipping. The bottle serves as a great

collector’s piece that will sit pretty, even

next to your Lele accessories.

AM: How do you make the everyday seem

a bit more luxurious especially as we continue

to navigate the Spring and begin to

embrace the Summer?

LS: Every day should be luxurious, joyous,

celebratory and over the top. Maybe it’s

the thrill of adding a bold accessory to

compliment an outfit, or even something

as simple as pouring yourself a glass of

your Chloe wine. To be able to showcase

personality through luxurious bows and

accessories is a great way to celebrate

style, the art of living and enjoying life!

AM: You recently launched your one-of-akind

Floral Boutique Collection! Are there

additional launches and collaborations

that we can keep an eye out for?

LS: We are always working in new collection

drops. We have a surprise drop of

rainbow colored crystal headbands coming

soon. Also, every spring we drop a

collection using Liberty of London prints

as well as an Americana collection just in

time for the summer.

@chloewine

@lele_sadoughi

PHOTOS COURTESY | Chloe Wine

For over a decade, we have enjoyed the

BOSCH universe from the flagship series

to its spin-off BOSCH: LEGACY. We've loved

getting to know more about Harry Bosch;

his focus on helping victims; and finding

those that have hurt them to bring them

to justice. The series finale will close this

chapter of the BOSCH universe, but we are

also looking forward to the spin-off of this

series with Ballard which stars Maggie Q

(Nikita, The Protégé, Designated Survivor)!

We had the pleasure of talking with Titus

Welliver (The Town, Deadwood, Sons

of Anarchy) who plays the title character

ahead of the premieire of BOSCH: LEGACY,

and it is only fitting that we chat with him

again! We talked about how he became

part of both series, what he has enjoyed

about playing this character, as well as digging

into Harry Bosch.

ATHLEISURE MAG: It’s so great to connect

with you again. I had the pleasure of

interviewing you ahead of the premier of

BOSCH: LEGACY for the first season. In addition

to loving this series, I’m a fan of the

flagship series BOSCH. What initially drew

you to the BOSCH universe?

TITUS WELLIVER: Well the script, I had

read one of the BOSCH books many, many

years before and it certainly did land on

me. But it had been several years before

the script for the pilot was put in front of

me and I was immediately drawn to the

character, I understood the character,

I thought about how I would play that

character, what was important and what

wasn’t important etc., etc.

Through a series of mishaps in trying to

get me in the room with Michael Connelly,

the other producers, and the other creators

of the show, the meetings kept not

happening. Several months went by and

I was shooting one of the Transformers

films which took me all over the United

States as well as to Hong Kong and I had

a little window that was open and I was

back in the States and my manager called

me and said, you’re going to meet with

Michael Connelly in 2 days or something

like that.

I said, “what do you mean? I thought that

that boat sailed a long time ago.” My initial

reaction when I read it was that I loved

this character, but I had been doing it long

enough to know that you never know

what is going to happen. I thought that of

course, they would go out to every single

star name and what actor wouldn’t want

to play this character?

AM: Right!

TW: So I met with them and as fate had it,

I was gifted the role of Harry Bosch which

had the continuing gift of 10 years, almost

11 years, of playing this character and realizing

him.

AM: I mean, I love this character and I love

his complexities and that he loves jazz. My

great-uncle was the late Joe Henderson –

TW: Stop it!

AM: Yeah!

TW: Wow! That’s very cool! Wow!

AM: Yeah, so every time he’s playing his

music, I love that because I’m always listening

to jazz to settle my mind and I love

his interactions with the other characters

in his world.

What is it that you love about bringing this

character to life?

TW: Well, he is a quintessential anti-hero

and I tend to gravitate towards anti-heroes

because I think that there is a different

level of reality and humanity to anti-heroes.

Bosch is a character that is capable

of incredible heroic deeds, he is a very

very good cop, he’s relentless. If a person

is a victim of a crime, you would want him

working the case, but you know, he’s a

strong flavor. He doesn’t suffer fools, he

does not subscribe to the societal norms

that we might. He does not enter a room

and try to win people over.

AM: There’s no tucking in there!

TW: Right! He doesn’t navigate bureaucracy

with standard operating procedures.

He does a workaround. Bosch is – because

of all of that, he is all elbows. He’s not the

status quo cat. So command – he pisses

people off. He irritates people. But people

can’t really – people don’t want to really

push him too much because he’s the

guy that has got the highest closure rate

in Hollywood Homicide. Hence that relationship

which was forged between the

late great Lance Riddick (The Wire, Fringe,

John Wick franchise), my brother, who I

miss every day. And when Irving’s son is

killed, he enlists Bosch to help him. And

that speaks volumes about it because he

is such a stone in Irving’s shoe, but Irving

knows the fabric of his character and that

is one of the many beautiful things about

Bosch.

Then you have his beautiful relationship

with his daughter. I didn’t have to put my

elbows out with the writers when I said,

“look, let this be a relationship that gestates.”

They don’t know each other and

let’s allow this through a natural process

and have them get to know each other.

That relationship is the dynamic that allowed

us to – without being contrived,

peel away a little bit of the layers of Bosch

that he could express vulnerability, which

is not something that he is comfortable

with in any shape or form in expressing

vulnerability. He’s just not, but he does

with his child because she is the most important

person in his life.

But also within that, there are times when

he conceals things that he doesn’t want

her to know about.

AM: Yeah! Which is so interesting to see

when you’re watching him with each character

as it’s different elements of him that

you can tell it’s the same man, but it’s really

interesting. Via the screeners, we have

gotten up to episode 8 at this point. I want

to know what’s going to happen, but what

I love about him is how he is measured and

with all of these elements at play, this one

man holds all of that in the balance which

is interesting and obviously, you play him

so well.

TW: Well thank you! He carries a tremendous

amount of weight as a character.

That is another reason why I love playing

him. Look, all of that is demonstrated or

exhibited in the process of reading all of

Michael’s books. Because the narrative

tells you what Bosch is thinking and what

he is doing. Thankfully, I had a conversation

with Eric Overmyer (Homicide: Life

on the Street, Law & Order, The Wire) and

Michael Connelly very early on and I said,

“look, this stuff where we find Harry in the

books alone, doing his work – he’s listening

and has Coltrane going, he’s having a

Fat Tire and he’s drinking a whisky and is

going through a murder book, that is expressed

in the narrative, but he is not saying

anything.” That is an integral part of

who this character is. Now any executive

who looks at that and says, “wait a minute,

you’re actually going to go and put

this character sitting alone in his house

with just music playing and him flipping

through pages, and he’s not saying anything?”

– what? Are you kidding, people

will turn it off. Well, it in fact became a

hallmark of the show where the audience

and for me as an actor honestly, those are

some of the most challenging scenes to

play because there’s so much said, but unsaid.

You don’t have the luxury of dialog to express

that which I think is more interesting.

AM: 100%.

TW: You give the audience the benefit

of their intelligence. You don’t need to

go, “this is what you should feel, this is

what you need to think right now.” They

extrapolate from what they are seeing

that’s occurring in front of them and they

form their own ideas of what that should

be. But there is a consistency with that

when people see that stuff, where they

go, “Harry’s working right now.” Through

the beauty and the eye of our incredibly

gifted cinematographers and directors as

well, the way that they would shoot those

things kept a level of ambiguity, but also

said – you know that he is working, but

we’re not going to tell you specifically

what it is which for me is fun to watch too

afterwards!

AM: Oh yeah, it just draws you in and it has

such a fun pacing to it and it’s nice to have

things where you need to connect the dots

and see how it all happens. You don’t always

need to have words to push everything

forward.

So what are your feelings with the finale

coming up of the series. I’m so sad that it

is not continuing on. What are your takeaways

from this?

TT: Well I look at it really as – I mean I agree

and I feel sad about it. One can’t help, but

make a connection with a character and

an emotional bond. I’m not an actor who

takes their work home or the character, I

don’t carry his weight. But the joy of playing

that character and the gift for me –

opening those scripts as they came was

like Christmas. It was like an advent calendar.

Where is Harry going here? What

do I get to explore? That has been for a

decade of my life and it has been dedicated

to that and to the relationships that I

have with Michael Connelly, Eric Overmyer

as well as Thomas Bernardo (BOSCH,

The Lincoln Lawyer, BOSCH: LEGACY), the

crew and the other actors that’s the hardest

part of it. Look, you don’t see – there’s

no closure. As Harry Bosch would say, closure

is a myth. You don’t see Harry riding

off into the sunset. We don’t close on Harry

sitting alone in his house looking out

the window while we’ve got some grand

music playing in the background. So it

doesn’t have that, it doesn’t have a sense

of finality and yet, there is for us, there is

that sense of finality.

AM: Well I appreciate you taking the time,

I love the series, and the whole universe

of it, and I love seeing you in any role

that you’re in because if your name is on

it, I know it’s going to be a great show as

you’re one of the coolest people.

TW: Well bless you! That is a very kind thing

to say and it’s been a pleasure talking to

you and I hope that you enjoy the finale!

@boschamazon

@tituswelliverofficial

PHOTOS COURTESY | Prime Video/BOSCH:

LEGACY

We first met JoJo Fletcher on S20 of

ABC's The Bachelor and then she was the

lead for S12 of The Bachelorette where

she met Jordan Rodgers. Since then, we

have seen her and her husband embark

on a number of projects and TV shows.

With the Summer being around the corner,

we're excited for her latest venture,

Saint Spritz which allows us to enjoy a

great sip wherever we happen to Summer!

We wanted to know about how she

felt about her time in Bachelor Nation,

upcoming projects, and Saint Spritz!

ATHLEISURE MAG: We've been fans

since Ben Higgins’ The Bachelor season

and your engagement to Jordan Rodgers

on The Bachelorette. What did you learn

about yourself during this time?

JOJO FLETCHER: I think the biggest takeaway

I had after coming off my first season

was just this new found confidence

in myself and what I deserved that really

stuck with me. The entire filming

process is such a unique growing experience

and it forces you to challenge yourself

emotionally and mentally which really

helped me know exactly what I was

looking for in a partner. I’m thankful for

the growing pains that came from the

heartbreak of that first season because

it ultimately led me to find my husband,

Jordan on my season of The Bachelorette.

AM: You are an entrepreneur with a diversified

portfolio that has included

clothing brands, home renovations, and

more. What do you enjoy about this

work?

JF: I love the grind. I truly love the feeling

of setting my mind towards something

and seeing it through and learning how

to pivot along the way. I have so many

different passions that I have been fortunate

enough to turn into business but

it doesn't come easily or by luck. I think

there is this misconception that if you

are considered an "influencer" that I just

slap my name onto something and call

it a business. While this may be true for

some, it’s not this style of work that fuels

that entrepreneurship itch inside of

me. Building and creating something

from start to finish, being truly invested

in the outcome of whatever business

you plan to launch and working hard towards

success is what I love the most

about being an entrepreneur.

AM: When it comes to launching a new

concept, what is it that you’re looking for

in terms to collaborating with partners?

JF: I think it’s so important to stay authentic

in whatever you do. Oftentimes,

the best ideas are the ones that come

from solving a personal problem, and

I think that same authenticity has to

translate into brand collaborations as

well. For me, I have to like and use the

brand first and have confidence that

they can deliver on a new product that

meets a “standard” I have in mind. Not

only that, I want to make sure that I

can bring something different or more

unique to their existing portfolio that

feels authentic to me and my personality.

I always try to think, “How can I add

my creative touch to this to add even

more value to what they may already

be offering.” If a brand is open and receptive

to that sort of creative hands-on

collaboration and I have confidence that

we can put out a product/collection that

I know speaks true to me and that others

will love, then it usually makes for a

successful partnership.

AM: Thankfully, it’s getting warmer every

day and we’re thinking about ways

to enjoy the outdoors, to hang out with

friends, and more. You launched Saint

Spritz. Can you tell me how this came

about and what the meaning behind the

name, Saint Spritz?

JF: The idea for Saint Spritz was actually

born during a family trip to Italy for my

brother, Ben’s wedding, where we really

became captivated by the aperitivo tradition.

When we came back home, we

became a little obsessed with spritzes.

What we noticed whas that depending

on where you were or who made the

drink, the flavor profile was always a little

different. We wanted to capture that

feeling of Italy but make it fit into our

own lifestyles — something you could

take on the go, whether you’re heading

to the beach, the pool, the pickleball

courts, or even the slopes.

Our whole goal was to transport people

— to bring them to those places that really

define that spritz vibe: Saint-Tropez,

St. Barths, St. Moritz. We wanted it to

feel like ‘après beach’ and ‘après ski’ in

a can. And when it came to naming the

brand, we went through a lot of ideas,

but Saint Spritz just felt right. Like it was

meant to be.

AM: It definitely ticks off a number of

boxes from being RTD, a premium Italian

spritz, wine based, convenient can and

real fruit juice. Why was it important for

you to have something like this on the

market?

JF: At the time, the RTD category was

packed with seltzer-style drinks or overly

sugared cocktails, and we just didn’t

want that. We wanted something that

felt like a full-bodied cocktail, reminiscent

of the iconic Italian spritzes, but

without compromising — no added

sugar, no artificial sweeteners, no toxic

dyes. We also wanted it to be easy and

for all occasions.

AM: Tell us about the 3 cocktails that are

available.

JF: Our signature flavor, Amalfi, was actually

the one we launched the company

with. It’s a bittersweet orange spritz,

with a flavor profile really similar to the

classic Italian spritz everyone knows and

loves. It’s bright, bittersweet, and super

refreshing — made with orange wine,

natural juice, and just the right amount

of bubbles.

Then we have Sicily, which is our lemon

basil spritz and probably our most universal

flavor, It's this crisp fusion of zesty

lemon and aromatic basil, with just the

right balance of tanginess, subtle sweetness,

and sparkling fizz.

And finally, there’s Hugo, our elderflower

and lime spritz. Hugo’s kind of our

‘surprise and delight’ flavor. Traditionally,

Hugo spritzes are clear, but ours has

this beautiful purple color that makes

it so Instagrammable — and it tastes

amazing too, with floral sweetness,

bright lime, and just a hint of mint. It’s

definitely a crowd favorite when people

try it.

AM: What can we expect from the brand

this Spring and Summer?

JF: Our national retail launch is a huge

milestone for us and something we’re

really focused on right now. Last year,

our retail footprint was mostly in Texas,

so we’re really proud to now be expanding

nationally and reaching so many

more people.

AM: Where can we purchase it and will

you do trade shows such as Brooklyn Bar

Convent which is coming up soon?

JF: Target is kicking off our national distribution,

which we’re really excited

about, and we also have a great retail

footprint with stores like Total Wine &

More, Walmart, Tom Thumb, and more.

You can check out our store locator to

find us near you — and we’re actively

adding even more retailers and locations

as our national launch continues

to roll out.

@joelle_fletcher

@saintspritz

PHOTOGRAPHY COURTESY | Saint Spritz

The tennis season is always filled with a

number of stories that reaches around

the globe! We sat down with WTA Taylor

Townsend who is ranked #2 in doubles.

She has won 2 major double titles at the

2024 Wimbledon Championships and the

2025 Australian Open - both of them won

with her partner, Kateřina Siniaková.

She has won 7 WTA Tour Titles and has

reached 2 other major finals for the 2022

US Open (with Caty McNally) and the

2023 French Open (with Leylah Fernandez).

We enjoy watching her play singles

and doubles throughout the season.

We sat down with Taylor Townsend to

find out about her love of being on the

court with the sport; how she stays in

shape; how she approaches playing singles

and doubles; as well as her partnership

with Gillette Venus; and her legacy.

ATHLEISURE MAG: When did you fall in

love with tennis?

TAYLOR TOWNSEND: Ooo I fell in love

with tennis probably from the first time

that I started playing, but I probably really

started loving to play it when my

parents were going through their separation

and tennis was my thing that

no one could bother me on the court,

I wouldn’t get in trouble, I would just

be out there and it was just my peace! I

could say whatever I wanted and not get

into trouble so that is when I really fell in

love with the sport. I realized that it was

my release. It was a way to let go and it

was a judgement free zone and a worry

free zone. My old coach used to tell me

that when you step into the gates and

you close it, everything else stays on

the outside! I really embodied that and

I re-fell in love with that in the game. It’s

been in and out and I have found that

love since coming back from having my

son.

AM: When did you realize that you wanted

to go pro? There is a huge difference

in enjoying something that you love and

then deciding that that is the thing that

you will do all day every day!

you will do all day every day!

TT: I always wanted to go pro. My sister

and I grew up playing together and I always

wanted to, but I never saw it as a

reality. I didn’t think that it was possible

you know? It was just like a dream, a kid’s

dream! I’ve always been that person

where you have to see it in order to believe

it. It doesn’t mean that you have to

do it yet, but I am the person that needs

to be able to do it in order to know that

it was possible. I honestly didn’t think

that I would able to go pro until I made

#1 in the Junior World Champions. When

I became #1 in the Juniors, I didn’t quite

feel ready and when I turned pro, I said

it again that I wasn’t ready. But I did it

anyway and at that time, I was the adult

decider and I wrestled with that.

Obviously, I felt that this what what I

was supposed to be doing! Regardless

of the journey, I do feel that this is the

domain that I am supposed to be in and

that I can tap into all of my competitiveness

as I am very competitive. Now

at this point, I am just trying to relearn

how I can play the game my way.

AM: Right!

We love that you play Singles and Doubles!

What do you love about playing one

vs the other?

TT: For singles, I really enjoy the me vs

you! Tennis – there is nothing like it and

even with the teams as a team sport

when you are playing doubles, you still

have to operate highly within yourself.

Even though we’re a team, there is only

2 of us. It’s not like we’re 11 players. We

are literally responsible for ourselves as

well as uplifting each other! I have always

done really well in team environments.

I’m a natural leader, so I enjoy

playing doubles as it’s a way to be able

to still have that competitiveness and

it’s a different kind of game. It’s very

strategic in a different way as well as being

tactical in a different way. Obviously,

you have half the court and you have to

go around another person, so you have

to be tactical in what you do in that

sense versus when you are playing Singles.

For singles, it’s a lot easier to create

openings on the court and you can

hit into the open space knowing that

the person is going to have to run there

as there isn’t someone that is already

standing there!

They both present different challenges

that I enjoy and that it taps into different

parts of me. They’re both really fun

for me and now I am just finding my flow

and my rhythm in singles the way that I

have done in doubles.

AM: We have been a fan of yours for

years and whether you’re playing singles

or doubles, it’s always a vibe!

TT: Aww thank you so much!

AM: So you recently partnered with

Gillette Venus. Why did you want to be

involved in this partnership and what

does it look like?

TT: I was really excited to partner with

them! I’m really excited that beauty and

wellness companies are starting to get

into tennis and to partner with us as

players and when we’re on our tours. So

when they asked me to partner, I was

really excited because I already use the

products. So that was a no-brainer for

me, but now getting into more of the

storytelling, and the nitty gritty of it, it

excites me more because I can see the

opportunity for growth and elevation

based on the storytelling. The things

that they have chosen, we all have different

paths and we have all done different

things and we’re all are doing different

things and it’s really cool because

we are all current players. It’s really fun

to be able to have a partnership like

this where we can kind of expound as

the season goes and as the tournament

goes. To be able to do activations and

events that we haven’t been able to do

in the past, I've really enjoyed the partnership

thus far and I'm super happy

with the content that has come out.

More than anything, we love partnerships

because we get great things! Now

I have the Gillette Pubic Hair and Skin

Razor. For me, I have been able to add

that to my pre-match and pre-gameday

which I call my everything shower now.

It’s part of the things that I do anytime

that is before a match – before I play in

any match of the first tournament. So I

have that razor and I hit all of those areas

that may show when I am wearing

those little skirts and dresses knowing

that I have no irritation, no razor

bumps, or any of that which is honestly

why I stopped shaving in the first place

because it was just so annoying. So for

me to be able to have this razor at my

disposal at all times is amazing!

AM: Obviously tennis is a great workout!

But what are 3 workouts that you can do

that we can share with our community

here that they can include in their workouts?

TT: You don’t want to know what I have

to do!

For me, I would say focusing on mobility.

My coach says I’m built like metal

or wood – it goes between the 2. It just

depends on the volume. I had to really

focus on mobility especially after having

AJ and a C-Section – I had to really focus

on my hip area and hip mobility and all

of that stuff. I don’t like saying flexibility

because everyone has different levels

of that. But being able to be mobile and

to be able to do certain kinds of movements

with ease and something that

you cand do at all times, that’s important.

Being able to build up your core – crunches,

planks and all of that, I would say

that really holds you up and stops you

from having hip and back problems.

A lot of people think that you have to

do all of these crazy workouts, but honestly,

calisthenics. I do push-ups, sit-ups,

planks, squats. All of those things are

the fundamental movements for exercise

and work that they actually build up

the things that you are doing in real life.

Calisthenics if you’re starting or looking

for a change, that is the easiest way to

go.

You’re never going to get good at it

which is the annoying part.

AM: So true, but you have to show up

and do it.

TT: And when you get into it, there is always

going to be a challenge!

AM: You have so many accolades, so

many things that you have won, placements

in finals etc. What do you want

your legacy to be known as in the sport?

TT: Ooo I love this question! I love that

you used that word because when I was

at Wimbledon 2 years ago, I was sitting

in a café by myself and I was like, “what

am I doing this for?” I was a year and a

half into my comeback and I asked myself

what I wanted out of this. I told myself

that I wanted to create a legacy and

so I want my legacy to be something

that is long lasting and goes beyond

trophies and accolades or anything like

that. I want to have a lasting impression

and to have something that is tangible

as well as something that people can remember

and that they can get a feeling.

When they think about me being on the

court or playing, they can feel me.

For me, the tangible thing is my big

goals. I want to build sport complexes

all around the world. My lane is tennis,

but through tennis, I have crossed paths

with a lot of amazing athletes and business

people that can help expand that.

For me, that is my tangible thing and I

look at it like even where I live, I am creating

a place where my son can go to after

school, where he can get his training

and all of the things with the sport that

he wants to play because that is what I

had growing up and it was a safeplace.

It was a place where we were all working

towards the same place, we worked

hard, and it was a safe environment.

That kept us out of trouble, it kept us

away from things, and it kept us busy,

occupied, and focused on positive

things. So even with that, reaching into

the community and building people up.

I want to create that again where that is

a safe place for kids to go and to be. For

adults to be able to come and have that

great time and they feel like they can be

a kid again as well!

So when I think of a legacy, that is what I

am thinking of and being able to use the

sport in that way – that is what I see!

@gillettevenus

@tay_taytownsend

PHOTOGRAPHY COURTESY | Gillette Venus

THE ART OF

THE SNACK:

ZÉN

This month's The Art of the Snack takes

us back to Singapore at 3 Michelin Star

restaurant Zén which is the sister restaurant

to Frantzén located inn Stockholm

which also has 3 Michelin Stars.

We sat down with duo Executive Chefs

Toraik Chua and Martin Öfner who combine

their culinary creativity in this restaurant.

Zén's ethos is based in a philosophy

of balance and harmony that is woven into

its very foundation.

We wanted to know more about how they

came to embrace their passion for food,

where they trained, and what guests can

expect when they come in to dine here!

ATHLEISURE MAG: When did you realize

that you fell in love with food?

CHEF TORAIK CHUA: It's a mixed feeling.

Like everything I do, I adore it most of the

time, but sometimes, I just want to get

away from it all. One thing I'm sure of: I

love the moment I return to my hometown

and get to enjoy the amazing dishes

cooked by a talented chef from a tiny,

run-down restaurant called MaBrown. I

feel like I'm in love every time I'm there.

CHEF MARTIN ÖFNER: I never had a clear

moment of realisation, I was always

drawn to flavours, smells, and textures.

It’s been a natural fascination from the

start for me.

AM: Tell me about your culinary background

from where you trained to kitchens

you worked in.

CH TC: I have rather mixed, but refined

experiences. I started off at a French culinary

school, then moved into the world of

French bistros. From there, I entered the

world’s best restaurant, Noma. Later, I

moved to Stockholm to work at Frantzén,

and was eventually sent to help set up

Zén on this small island called Singapore. I

went through two Michelin stars, the pandemic,

and then the third star. Still here,

still cooking!

CHEF MÖ: My culinary journey began in

the Austrian Alps, influenced by my

grandmother's cooking and the region's

seasonality. I pursued culinary training

focused on Austrian cuisine with classic

French principles, honing my skills in

local hotels. My experience expanded

to Michelin-starred restaurants across

Europe, including Restaurant Parkhuus

in Switzerland, Rosengarten and St

Hubertus in Austria, Geranium in Denmark,

and De Librije in the Netherlands,

where I specialised in pastry, fermentation,

and R&D. An internship at Frantzén

in Sweden led to a permanent position,

where I found a strong connection to

the restaurant's ethos and team.

AM: What is the cuisine that guests can

enjoy when they come in to dine?

CHEF TC: À la minute cooking is at the

heart of our cuisine—think of us as a

Nordic Kaiseki. A natural progression

of flavours runs throughout the entire

menu, but always done in a way that’s

deeply, deliciously satisfying.

CHEF MÖ: The cuisine blends Japanese

and French techniques, with subtle influences

from New Nordic cuisine.

AM: Tell us about the interior design and

ambience of Zén?

CHEF TC: "Inviting" is the word I’d use—

it feels like our home. You start off in

the kitchen with small snacks and casual

conversation, then move into the dining

room for the main experience. Finally,

you finish in the living room, wrapped in

a cosy, hygge kind of vibe.

CHEF MÖ: The space reflects a purist

Nordic sensibility, paired with Japanese

aesthetics, all brought together by a

Swedish design team.

AM: Tell us about your lunch menu and

what we can expect when we are coming

in at that time of day?

CHEF TC: A slightly faster-paced menu

designed to cater to those with less time,

while keeping the same flavours, spirit,

and tone as our dinner experience.

CHEF MÖ: The lunch menu is more concise,

but it covers all the essentials. We’ve

intentionally shortened it to offer a quicker

experience for our lunch guests.

AM: What are 3 dishes on the lunch menu

that you are excited about?

CHEF TC: I like the Scallop dish with nordic

elements! The White Asparagus dish

is quite cool too, and I always adore the

Fresh Fruits serving.

CHEF MÖ: I’m genuinely excited about the

entire menu. Each creation has its own

story — it’s hard to pick a favourite. A few

highlights: French toast, marron, and Biwa

Masu.

AM: For dinner, what can you tell us about

this menu?

CHEF TC: We're now into a new season—

warmer spices take the lead, while keeping

everything deeply seasonal. Some of

our signature dishes and bites have been

moved around to make room for fresh,

fun additions!

CHEF MÖ: The dinner menu is more extensive

and includes a sweet course extension

as well.

AM: What are 3 dishes on the dinner menu

that you are excited about?

CHEF TC: Same as the lunch!

AM: You have a 3 Michelin Star, what does

it mean to you to have this distinction?

CHEF TC: It simply means that everything

we've been doing over the past few years

has been great. Earning three stars takes

incredibly high standards, top-quality ingredients,

and exceptional execution.

AM: Are there any upcoming events that

we should have an eye out for that are taking

place at your restaurant?

CHEF MÖ: Formula 1 during Q3 here in

Singapore will be an exciting new challenge

for the team, and a different kind

of energy to adapt to.

@restaurantzen.sgp

@toraikc

@martinofner_

PHOTO CREDITS | Zén

ATHLEISURE LIST: Phoenix, AZ

THE RA RA ROOM

Phoenix is in the midst of a major cultural

and culinary shift. It’s always had

natural beauty and big energy, but now

there’s this bold new layer of luxury,

innovation, and downtown vibrance

that’s impossible to ignore. You’ve got

nationally recognized restaurants, a

dynamic art scene, and a community

that’s craving high-touch, high-style

experiences. The Ra Ra Room, is a

menbers-only supper club located inside

the PHX Arena so you can catch a

Suns or Mercury game.

Mat Ishbia (owner of the Phoenix Suns

and Mercury) and Major Food Group

(Jeff Zalaznick, Mario Carbone, Rich

Torrisi) who has built CARBONE, ZZ’s

Club, The Grill, and Sadelle’s. They've

redefined dining in cities like New York,

Miami, Hong Kong, and now Phoenix.

This is paired with Mat’s commitment

to transforming downtown into a true

lifestyle destination making this a perfect

blend of creativity and ambition.

The Ra Ra Room is designed as a sultry

Art Deco (think Gatsby elegance)

speakeasy tucked discreetly within

the event level of the PHX Arena. It’s

intimate and indulgent, with layered

textures, moody lighting, custom finishes,

and a sense of discovery in every

corner. There’s a lounge that hums

with energy, two private dining rooms

for more exclusive affairs - a gorgeous

bar.

Membership isn’t limited to locals!

Whether you live in Phoenix full-time

or travel in often for Suns games, business,

or leisure, The Ra Ra Room is de-


signed to be your go-to escape. They're

looking for individuals who appreciate

luxury, exclusivity, and community.

With curated experiences, concierge

access, and event perks, it’s more than

a dining membership—it’s a lifestyle

investment.

The menu includes some of MFG’s

greatest hits, with signature dishes

like CARBONE’s Spicy Rigatoni Vodka,

Veal Parmesan, and Caesar Salad alla

ZZ. There’s also a stunning raw bar—

Dressed King Crab, Half Lobsters, beautifully

plated oysters—as well as classics

like sizzling Shrimp Scampi and

their crave-worthy Steakhouse Burger.

We also like that their lavish gourmet

pantry that has their house-made popcorn,

it's buttery, aromatic, totally

addictive. Then there's the candy dispenser

bar filled with every gummy variety

you can imagine, like something

straight out of a candy store, plus

boxes on boxes of fan-favorites from

chocolatey to fruity and beyond.

Issue #112 | Apr 2025

Their white-glove service starts from

the moment you enter through an unmarked

door signified only by a glowing

martini icon. It includes a personalized

reservation system, the highest

quality of table attention, complimentary

valet parking, and exclusive

access to last-minute reservations or

event tickets. Whether it’s a special

celebration or a spontaneous night

out, everything is tailored for ease, elegance,

and delight.

THE RA RA ROOM

201 E. Jefferson St.

Phoenix, AZ 85004

therararoom.com

@therararoomphx

PHOTO CREDITS | The Ra Ra Room


ATHLEISURE LIST: BK, Chicago, CT, MD, Miami, NYC, VA

TACOMBI

We love throughout the month to pop

into our local Tacombi (Flatiron and

West Village is in our rotation here in

NYC). We love popping by for a late

lunch and if it's Tues, we're partaking

in the Taco Tuesday Club which allows

you to buy 1 and get 1 free taco! The

vibe is always chill, it's fun music, and

you can get in and out quickly if you're

interested or hang out with friends

and family!

Tacombi began in 2006 in the Yucatán

which is all about balmy weather, palm

trees, and eternal beach vibes. Regardless

of the location that you happen

to grab a bite, you'll find those vibes

in there - even when it's in the winter!

By 2010, it came to NY and began popping

up in various neighborhoods, and

is now in a number of cities across the

country!

We have a number of our go-to's that

are non-negotiables when we come in!

The Al Pastor Tacos which are so juicy

with Mexico-style free-range pork

that is marinated in chiles and spice.

We love the slice of pineapple and being

able to squeeze a bit of lime on it.

We always pair it with Rice & Beans as

well. Every now and then, we also like

to add another taco from their Beef

Birria with Jalisco brisket and Chihuahua

Cheese that is served with a savory

broth!

It's always fun to pair this with their

Mezcalita, a strawberry Mezcal drink

that we have enjoyed in their Flatiron

location as well as their Sandia Santa

which is a watermelon aqua fresca

with lime and tequila. It's always refreshing.

They also have a selection of beers.

that are great to enjoy with whatever

you decide to eat whether you're


there for lunch or for dinner!

Defintiely make sure that you keep an

eye out on their Instagram as they do

a number of culinary collaborations

where new items are added to the

menu for a limited time. There may

also be different menus depending on

the location that you happen to dine

in.

Whether you're dining in or getting

take-out, you are bound to have a satisfying

meal!

TACOMBI

Tacombi Flatiron

40 W 2

NY, NY 10010

Tacombi West Village

255 Bleecker St

NY, NY 10014

Visit Tacombi's site to see a location

near you.

tacombi.com

@tacombi

PHOTO CREDIT | Tacombi

Issue #112 | Apr 2025



Stay connected and follow us across our

social channels on @AthleisureMag!

Issue #112 | Apr 2025


Bingely Books

THE CHOI OF COOKING: FLAVOR

PACKED, RULE - BREAKING REC-

IPES FOR A DELICIOUS LIFE: A

COOKBOOK

Clarkson Potter

Roy Choi, Tien Nguyen + Natasha Phan

We have been a fan of culinary icon and

founder of Kogi food truck, Chef Roy

Choi for a number of years, whether it's

making his recipes, seeing him on shows

such as Netflix's With Love, Meghan, or

his seasonings that he had available at

Williams Sonoma. In The Choi of Cooking:

Flavor Packed, Rule-Breaking Recipes

For A Delicious Life: A Cookbook

he shares 100 recipes that

will be perfect to aid in healthy

eating.

Due to his own journey of healthier

eating, he looked at how he

could make his favorites another

way. We're excited to try his Kimchi

Philly Cheesesteak, Calabrian

Chile Broccoli Rabe, and Roasted

Cauliflower Steaks with Harissa

and Garlic Herbed Butter.

ACCIDENTLY ON

PURPOSE: A MEMOIR

Little Brown and Company

Kristin Kish

We've had the pleasure of interviewing

Chef Kristin Kish over

the years and even had her as

our MAR ISSUE #99 cover last

year. Whether it's looking at her

incredible dishes at Arlo Grey in

Austin, Texas or seeing her hosting

on BRAVO Top Chef, she has

such a love for food, connecting

with others, and adding her

creativity to everything that she

touches.

In Accidently on Purpose: A Memoir,

we get to learn about Kristin

from what she was like growing

up, navigating her life in the

Midwest as an adopted child,

and what it meant to be a chef

as she was coming up. As there

is no rule map to how to be in a

particular field, her memoir talks

about how the accidents, pivots

and more that led her to where


detail of their trip is revealed on social

media. Taylor feels that their life is what

she expected for herself as opposed to

the one that she has been living in.

The perfect notion that she has of

them stops when she hears an argument

and she realizes that what the

couple shares about themselves publically

is not exactly how they feel about

one another!

She realizes too late their objective

is dangerous and now everyone may

have a hard time being able to leave

Paris.

she is today.

We get to learn about her accolades, full

circle moments, and how she found her

voice to live the life that she enjoys.

THE FRENCH HONEYMOON

Sourcebooks Landmark

Anne-Sophie Jouhanneau

In The French Honeymoon, we meet

Taylor Quin in Paris who is in her honeymoon

suite without a suitcase, but she

has a lot of stolen cash and she is alone!

She sees a couple who are newlyweds

- Cassie and Oliver who are clearly excited

about their lives and spending it together!

Taylor is unable to stop watching

them and it's even easier when every

Issue #112 | Apr 2025


Bingely TV Streaming

HACKS

Max Original

Max

There are certain shows that when they're

back for the next season we're excited for

the writing, the exchanges between the

characters, cameos, and seeing the humanity

that takes place throughout the season.

Hacks is back for S4 and has 10 episodes

that will bring us on the ongoing

journey of Deborah Vance (Jean

Smart) who finally gets to enjoy

her decades long dream of hosting

Late Night!

The actuality of embracing your

dream also has a number of real

elements from seeing the writer's

room in action, proving dissenters

wrong, and ensuring that

the show is one that will get high

ratings quickly!

We also see the interaction between

her and her headwriter

who also locked in on a dream after

spending so much time with

Deborah! Ava Daniels (Hannah

Einbender) pulled a major move

to ensure that she would also be

included in this once in a lifetime

opprotunity.

How can these 2 as well as everyone

else weather this storm and

what will getting Late Night actually

mean once the dust has settled?

BLACK MIRROR

Netflix Originals

Netflix

As a kid, we loved watching The

Twilight Zone which was a social

commentary sci-fi show that definitely

made you think about the

issues that were expressed.

Black Mirror takes that as a foundation

and creates standalone

dramatic episodes that really focus

on techno-paranoia. In this

series of episodes, there is also a

bit of connective tissue with pre-


ous seasons. No spoilers here, but

we do suggest after watching your

episode googling your favorite sites

to hear more about the episodes or

where they fit in the larger scheme

of things!

BOSCH: LEGACY

Prime Video Original

Prime Video

Of course we're going to share one

of our favorite series in the same issue

where we interview Titus Welliver

(Deadwood, The Town, Sons

of Anarchy) who plays Harry Bosch!

We have enoyed the ride of Prime

Video's BOSCH and continued on to

BOSCH: LEGACY which is enjoying its

final season!

We're back in LA as our favorite character

fights for the victims to get the

ultimate bad guy, working with the

law while also taking a few pivots as

necessary, and seeing how he has

intricate relationships with a number

of people in his world. Whether

Issue #112 | Apr 2025

you're new to this series or are wrapping

up, it's a watch you won't want to miss!


Issue #112 | Apr 2025


Athleisure Mag APR ISSUE #112

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