Athleisure Mag APR ISSUE #112
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ISSUE #112
PHOTO CREDIT | ISLAND HOSPITALITY/BEACHHOUSE IBIZA
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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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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-
AthleisureMag.com - 130 - Issue #112 | Apr 2025
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
- 131 - AthleisureMag.com
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
AthleisureMag.com - 132 - Issue #112 | Apr 2025
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
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AthleisureMag.com - 136 - Issue #112 | Apr 2025
Stay connected and follow us across our
social channels on @AthleisureMag!
Issue #112 | Apr 2025
- 137 - AthleisureMag.com
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
AthleisureMag.com - 152 - Issue #112 | Apr 2025
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
- 153 - AthleisureMag.com
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-
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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!
- 155 - AthleisureMag.com
Issue #112 | Apr 2025
- 159 - AthleisureMag.com