AM MAY ISSUE #125

ISSUE #125

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PUBLISHER

Paul Farkas

EDITORIAL

Kimmie Smith

Co-Founder, Creative + Style Director

Paul Farkas

Co-Founder, Artistic Director, Tech Director + Men’s Lifestyle Director

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table of contents

issue #125

may 2026

162

STYLE FEATURES

HOW TO DRESS

200

170

IN OUR BAG

207 ROCK THIS WHEN

BRINGING NOIR VIBES

TO BEACH SETTINGS

BEAUTY FEATURES

KUMQUAT BEAUTY

Rum Time with Big Papi

David “Big Papi” Ortiz

We sat dowm with 3X World Series Champ, 10X All Star DH for the Boston Red

Sox, David “Big Papi” Ortiz! We talked about baseball, his career, family, why he

launched Ozama Rum a 100% Dominican Rum, and his legacy!

16

291

ATHLEISURE BEAUTY

Feel the Bass

Benny Benassi

EDM DJ/Producer Benny Benassi dropped his latest album, Feel the Bass earlier this

month! We hung out with him at a number of the events and talked with him about

the release, why he wanted to do this in NYC, and more!

81

196

LIFESTYLE FEATURES

ATHLEISURE LIST

THE RITZ CARLTON

YACHT COLLECTION

Hemky Madera 101

We caught up with Euphoria and The Lincoln

Lawyer star, Hemky Madera to talk

about acting, roles. and more!

Marlee Hightower

108

We sat down with Red Bull hip-hop freestyler,

Marlee Hightower to talk about

dance, movement, and more!

198

ATHLEISURE LIST

FOUR SEASONS

HOTEL MYKONOS

®

THE 9LIST

X Lore Bathing Club Summer Series Event

128

This month we partnered with Lore Bathing Club in NoHo who hosted our community

for a session of cold plunges, saunas, and a reset we needed! We sat down with

the team at LBC to talk about this newly launched wellness destination, what they

offer, memberships, and more!

63MIX ROUTIN3S

Muse New York

140

This month, our 63MIX ROUTIN3S comes

from Muse New York Hotel who shares

what you can do, have, and enjoy Morning,

Afternoon, and Night.

Gov Ball

Pre-Coverage 2026

154

Next month, Gov Ball will descend upon

Flushing Meadows for 3 days of music,

food, and vibes! Here’s what you can

look forward to.

Art of the Snack

Chatti

174

We made our way to midtown to enjoy

a truly satisfying meal at Chatti which

brings Toddy Shop culture to NYC in this

month’s The Art of the Snack.

THE 9LIST

9M3NU

In this month’s THE 9LIST 9M3NU, our

chefs talk about the Summer, ingredients

of the season and what meals we

should enjoy!

190

We have spent countless Summers watching

the greats hit the baseball field and

one of them was 3X World Series Champion,

10X All Star, David “Big Papi” Ortiz

who was the DH for the Boston Red Sox.

As a Franchise Royalty at the Sox, #34 was

retired by the club in 2017 and he remains

a beloved fixture in Boston sports culture

where he played 14 seasons and is the 11th

in the organization to have his number in

Fenway Park! He continues his love for the

team by mentoring players on the team

and assisting with development. You can

also catch him as an analyst for FOX Sports

MLB as Big Papi is loved by all!

This month’s cover star continues to forge

ahead, we sat with him at the Mandarin

Oriental’s MO Lounge to talk about Ozama

Rum, a Dominican spirit brand with

3 expressions. We talk about his career,

baseball, his work as a sports broadcaster

as an analyst, his love for the DR, being

a family man, his legacy, being on the

Masked Singer, and the impact of Ozama

within the beverage industry and the DR.

DAVID ORTIZ: So how’s it going?

AM: Great! We are excited to be with you

as we have loved seeing you play. When

you’re doing your analyst work, it’s awesome

to hear you bring us into the game,

and we’ve been such a fan from the start

of your career. It’s excting to talk to you

about baseball, your career, and Ozama as

we enjoy Dominican rum and I know our

readers/community will be excited as well!

DAVID ORTIZ: Thank you!

AM: When did you first fall in love with

baseball and when did you realize that

you wanted to play professionally?

DO: Well, I have been playing baseball

ever since I can remember at 6 or 7. I

remember that my dad (Editor’s Note:

Américo Enrique “Leo” Ortiz was a former

semi-professional baseball player in the

Dominican Republic), he was the one that

always had that vision you know? He used

to be a baseball player - for sure he didn’t

make it to the pros. He was very

close, but all he dreamed about was

having a son to play baseball. He always

pushed me down that path. He

thought I had the talent, he thought

I had the good hands and the coordination,

which is important. He pushed

me. I love sports. Basketball was the

one thing that I always admired, you

know? And it was fun. Basketball was

fun – going to the court and playing

with your boys, you know? You can

be organized or unorganized!

AM: Yeah.

DO: Baseball is more organized for

when you have to play as a group,

you know? Everybody need to be -

AM: In sync

DO: Yes, in line! Basketball, you can

pick people from the street, let’s play.

You know? And you just go for it!

But when I turned 13 or 14, I started

getting serious about baseball.

AM: Wow!

DO: Since I started developing this, it

was about the progress.

AM: Being in college watching you

play was when we first saw you on the

scene. It was like ‘97, ‘98, and we used

watch across our dorm. You could see

your energy, and just to see the passion

that you have. It was a thrill.

You’re a 3X World Series Champ, 10X

All-Star, you were inducted into the

Hall of Fame, and that’s just some of

your achievements. What has it meant

to you to play this game?

DO: This game was my everything!

You know, it’s different. It’s what I

wanted to do. It was basically my

way out for me and my family and

for them to be in a better shape, you

know? Baseball was my everything,

it’s still my everything. Even after I retired,

you know, I still deal with our organization

(Editor’s Note: David continues to

have a deeply integrated and multifacted

relationship with the Boston Red Sox. He is

an official mentor and advisor who works

with rising prospects and established

stars by offering guidance, sharing baseball

wisdom and weighs in on clubhouse

dynamics. He also has an unprecedented

and long-term agreement to actively represent

the club in special appearances,

assists with free agent recruitment, and

works in business development for Fenway

Sports Management). The organization,

the work that I do on TV, I mean, everything

I do is basically related to it.

AM: Why did you want to become an analyst?

Regardless of the teams that are

playing, even if it’s not the ones we’re following

specifically, we love watching you

talk about the game because there’s such

a passion as well as having that insight as

a player that makes it so exciting.

DO: Well, you don’t know what you don’t

know.

AM: Right!

DO: My team came to me while I was playing

it still and they want to try me out.

FOX wanted to try me out. I’m not going

to lie to you, I was a little nervous! When

you are outspoken and then you have to

go all of a sudden go on TV and control

yourself, control your emotions - at the

beginning, it was a little rough. But once

you get used to it, you just go through the

flow.

You know, referring to the players, talking

to the fans, you always have to keep in

mind that there’s always people watching

- people listening.

AM: Yeah

DO: They’re paying attention. English is

my second language, so at the beginning,

it was a little –

AM: Right.

DO: But then, I guess I was blessed

working with the right team. Those

guys made me feel so comfortable.

It’s like a conversation between

friends, you know? Now, all of a sudden,

I’m 8 years into the business and

I love it. I love it. I love entertaining. I

love having fun. I love passing information.

There’s a lot of great hands,

lots of talents and I always wanted

to be the one that gives these guys

some guidance. I want to pass some

information to the fans, you know,

it’s fun.

AM: Are there 3 teams that we should

have our eye out for the season or 3

players? What are you looking for or

excited about this season?

DO: Well, I’m pretty sure everybody

is looking at the Dodgers who have

won back to back these past couple

of years. It’ll be interesting to see if

they can do it again!

AM: Yep.

DO: They have their platform, they

have their team, they have the players,

they have the owner, and they

have a great manager - my boy, Dave

Roberts. They’re on fire already so,

we’ll see. That’s hard to do.

AM: Yeah.

DO: We faced some situations at the

Red Sox the other day where our

manager Alex Cora, got fired. Great

manager, good dude - we play together.

We’ll see how we continue

moving forward.

Unfortunately, you always have to

talk about the Yankees ha ha.

AM: That is our team! We love you,

but that is our team.

DO: You know, the Yankees is the

other team that continues to chase. I

mean, the Yankees haven’t won a World

Series in 17 years. But I still give credit to

the Yankees because winning is not easy.

People think that because of the name,

you’re gonna win eventually.

AM: Right.

DO: Well, for the Yankees, they invest

money. They hire good players, and they

always put a quality team out there.

Sometimes, towards the end of the season,

you feel like you need a little more

and more and more. That’s when you realize

it’s about putting things together for

the fans to enjoy, you know? It is what it

is, but the Dodgers are the one dominating!

AM: That’s facts.

We should also try the rum expressions.

We know you had a rough night last night.

(Editor’s note, we began cracking into

Ozama starting with Ozama Blanco, then

Ozama Añejo, and finished with Gran Añejo

as we talked with David.)

DO: I’ll be watching now.

AM: Okay ha!

AM: Well, we have been enjoying this for

the last few weeks.

DO: For real?

AM: Oh yeah! We love Dominican Rum, as

a category since we were introduced to it

back in 2011, when we would go to Santo

Domingo.

DO: Yeah.

AM: That’s when we first learned about

the 3 B’s (Editor’s Note: The 3 Bs are the

3 most famous historic rum brands from

the Dominican Republic: Bermudez the

oldest which launched in 1852, Barceló

was founded in 1930, and Brugal founded

in 1888 which is the largest domestic

producer in the Dominican Republic). We

were down for that. Then, when we

were sent this, we realized it was very

smooth and that it was your brand,

we were even more excited!

DO: I’m glad you enjoyed.

AM: Yes, and sipping it now, it’s very

tasty.

So, you’re a busy man. You are always

doing lots of things. What are 3 workouts

that you do just to stay in shape

and to keep it all together?

DO: You know, so at the end last year,

I needed a knee surgery badly. So being

busy and having an injury to my

knee, I basically wasn’t able to work

out. I do a lot of walking. In front of

my house, I have been living in DR for

the past 3 years.

My old man passed last year. I moved

to the Dominican 3 years ago just so

that I could be around and to be with

him. I was living in Miami.

AM: We’re sorry to hear that.

DO: Yeah, it was hard.

But anyway, I live in the Dominican,

you know? And it was good because

we had the production over there.

We do a lot of activation over there.

We are working on promoting the

rum and other stuff. I work for so

many companies.

AM: You are busy.

DO: Yeah and this guy is keeping me

even busier, but I love him. I like to

stay healthy. When I’m at home, in

front of my house, I have a park like

Central Park.

AM: Wow!

DO: So, I do a lot of walking, riding

bikes, going to the gym, you know -

pop some weight.

That’s what kept me in shape for real. My

son, my younger one!

AM: Oh, all that running around!

DO: He’s 2 years old. He know he owns

me. I am getting married next year and

that little guy, you know, I have 5 kids. But

this one, he knows something. He is very

smart and his name is Diego. He knows

that Daddy, is all about him. So when I’m

at home, I’m at home.

AM: Yeah.

DO: That’s him right there!

AM: OMG!

RW: He’s the best dressed, 2 year old like!

DO: That’s him playing baseball already.

AM: That is the cutest! So yes, that is a

workout!

DO: I love my family, you know? I’m a family

guy.

AM: Masked Singer is one of our favorite

shows!

DO: Uh oh!

AM: We knew Googly Eyes was you from,

like the first note you sang before they

even unmasked you. And it was like, wait

that’s Big Papi that can only be him! Of

course, when they unmasked you it was

like – it couldn’t be anyone else but him!

How did you get connected to that show

and why did you want to do it? Obviously,

you’re part of the FOX family but how did

it go down?

DO: Ha ha! I didn’t know what I was walking

into! My agent called me and he was

like, David there’s an opportunity. I’m

like, really, what’s going on? Well, we already

up in LA.

AM: Yeah.

DO: It was during the playoffs.

AM: Yeah.

DO: When we were in the playoffs, I

had to go to LA for about a month.

We stay there the whole month, but

then we have to travel to different

cities.

AM: Yeah.

DO: It was getting closer to the World

Series. The Masked Singer people

they had an issue with somebody,

and they need somebody to replace

that person or something like that.

They only need you for like 4 hours.

I’m always hustling and somebody

has to pay the bills ha ha. But I had so

much fun doing it.

AM: It was so good!

DO: I had no clue!

AM: Right!

DO: First of all, they said, you gotta

sing a song that you know.

AM: Yeah.

DO: I’m like, what? I’m the worst singer

than everybody. They were like,

“don’t worry, we will get you a song

that you can have fun and you don’t

have to go through all the crazy lyrics

or whatever. That’s why we came out

with, Turn Down For What! Yo and I

had so much fun, but then at the time,

I had a knee problem. What they did

is that they put together an outfit –

AM: Googly Eyes!

DO: I was sitting on in and I just gotta

push it.

AM: Yeah, because when it came out,

you just saw this really structured

item come out to the stage.

DO: It was like a workout, because when

I got out of that, I was sweating bullets.

AM: Everyone says that their costumes are

so hot and you can tell when they unveil

you guys! You always wonder if someone

is going to pass out!

DO: Yeah, I was dripping!

AM: Well it was a fun performance, you

could see the crowd was so excited when

you came out and it definitely looked like

it was a lot of fun.

DO: It was fun. It was fun. People were

like, “who’s that was that Derek Jeter?”

I was like, have you ever heard a Dominican

person speak English? Ha Ha we’ve

got a strong accent!

AM: Yeah when someone said Jeter, we

were like no! The first lyric that you belted

out that was you without a doubt! The

panel needed to sit down because the

guesses didn’t make sense!

DO: I know right?

AM: So, why did you want to launch a rum

brand? Like, you said, you’re a busy man.

You’re always doing lots of projects. But

why did you want to launch Ozama and

what led up to that?

DO: Yeah, as a kid growing up, my father

was a hard working man, my mama as

well. But I noticed that when it was the

weekend when my dad was able to be

at home, he used to bring friends. They

used to drink rum. It was very traditional

in my family, you know? Growing up in

that beautiful environment, you know,

we were poor. We didn’t have much. But

with the family, it was always this happy

reunion! People that don’t have anything

crazy, but whatever they have they enjoy,

you know?

And that is always what keeps people together.

AM: Wow!

DO: It was a happy time. I was just a

kid just watching the adults having a

drink, having fun. I used to have an

uncle after he started to have a few

drinks, he’s start throwing quarters

to all of us. That was the most fun

part for the kids. My uncle got a little

tipsy he was, like, hey, come here.

Guys come here. We were just fighting

for it you know?

AM: You gotta add it to that piggy

bank!

DO: You know it ha ha.

You will never believe it until you see

it - how you can do so much and not

have so much.

AM: Yeah.

DO: Besides that memory. When I

grew up, Ozama on the other hand,

my dad used to talk about this story

about him going across the river

swimming. My dad was a good swimmer.

You swing across the river, but

then you gotta swim back. He swims,

they used to go on the other side, and

they started cooking around the river,

and then later on, they gotta swim

back.

AM: Oh!

DO: On the other side, they started

talking about the story about this

shark that used to go across the river.

I was like, oh hell, no, I’m not swimming

back. I had to wait for the boat

to bring me back.

He took me back. It was so funny. I

used to go to the Ozama River with

my boys and we used to go fishing

crab right here. The river was very

healthy, beautiful, clear water. We

had so much fun down there. I don’t

know how to swim, so I was the one

that used to do the packaging! Because

they used to fish it, bring it, and

then I would do the packaging. We

used to be like 10 kids. We used to have a

spear to hunt it. They used to go into the

water. They used to take those spears,

hunt it, Bring it back up, pass it to me, and

I used to put them in the bag.

Once we had hundreds of them, then we

used to go home. But it was, the most

athletic, friendly, and fun. It could be a little

bit dangerous. I never used to chase.

Since I was a kid, I was very mature about

not chasing dangers. Like, one time they

wanted me to attach this rope with 2 gallon

containers and put them across my

chest for me to go across the river.

I was going to do it or whatever, but then

I was like mom and dad ain’t around? I’m

not gonna mess that up, just in case something

goes down.

AM: Right!

DO: Then all of a sudden, something is

missing. I’ll just do the packaging and you

can bring it. They’d say, “you’re a chicken

– a chicken,” and I’d say, “yes, I am!”

AM: Love this story and that answers why

the crab is on the bottle!

DO: I’m telling you that I was 10 or 11 years

old! Those are the memories that I have

from the Great River now, unfortunately,

it seems like as the population has grown

up, things start you know to go down in a

different direction. Once we start coming

out with this product, I want to call attention

to cleaning that river.

AM: Like a conservation effort!

DO: Yes, out of the profits we will donate

a percentage. We are, you know, taking

that percentage to be able to clean up the

river. Once people know that my name is

attached to this and the purpose, beside

the business side - a lot of companies that

are international and are outside of Dominican

- they are into helping us out with

some of the rivers.

AM: Yeah.

DO: We are all behind this. Besides

that, we created so many jobs for

single moms with kids back home at

the factory. They do the packaging

for Ozama. Ozama Is in charge of creating

the jobs. I think that all of the

forces behind Ozama are pointed in

the right direction. That’s the way I

look at it.

AM: Wow.

DO: It took us 1.5 - 2 years to come

out with a with a blender who took

their time before we came up with

this amazing, great tasting rum in 3

different categories. Our Blanco is so

smooth that when you mix it out, especially

you ladies who have a different

taste than as us as a man, we put

that white rum together. When you

mix it with juice or any type of thing,

you will get away with it because it

tastes very smooth. Then you go to

the Gran Añejo and the Añejo, it’s a

little older aging wise. It’s my favorite.

AM: Ours as well!

DO: Oh for real?

AM: Absolutely!

DO: You know what though? There’s

no difference for me when it comes

down to drinking whatever I have

available. You know it’s just I think

the time and the effort that you put

behind this rum which is worth it!

The feedback from people has been

amazing! Let me tell you, you’re making

a run in a country that is known

for Dominican rum.

AM: Agreed! We raised our eyebrow

before we had it because I’ve been

drinking Brugal for awhile and I was

a very big fan of it. Then, I had Ozama

and it reminded us when we would go

to Santa Domingo and sit on our balcony

sipping, and it takes us back every

single time we drink it.

DO: So, yeah, when you talk about those

brands have been out there already for a

long time day, throughout the year, they

have to come out with high quality rum so

they can stay established in the market.

They make rum for individuals – minorities,

middle-class people, high-end people,

etc It all depends on how deep your

focus is.

We think with Ozama, We make premium

rum affordable. It’s a good price with

a good quality.

AM: Yeah!

DO: Because, we are a startup. The company

is just beginning and you want to be

able to have everybody in the market, to

be able to to afford it. So that’s what we

have at this point and like, I say, the feedback

have been amazing. That’s what I

care about when I get behind a product.

I have a quality product so, we can maintain

ourselves out there.

The one thing that I wanna really emphasize

with my partner? Was, let’s make a

quality rum that I can compete with everybody

out there.

AM: Yeah, we think it does and the packaging

is beautiful. It can sit on that bar

cart next to very expensive bottles, and it

says I’m here.

DO: That’s right, we got this design from

Italy. They make our bottles. He has been

doing an amazing job of putting it together

at the beginning. As you can see, the

beautiful design of this bottle - it took us

a bit to put it together. Last year, selling

wise. I think we did a phenomenal job

based on people waiting for it – right

Ricky?

RW: Yes.

DO: So, it was like 7,000 – 10,000 cases

last year to begin with. This year, we’re on

our way to do even better. We’re chasing

it up. We’re chasing it. We got the heart,

we got the dedication, and I’m so excited

to get behind this product. It

basically connects with my family, my

tradition, you know? So many stories

are behind this. The most important

thing is to connect with the people.

RW: As David was saying, when people

try this, they don’t say no. It’s very

delicious and then, when people hear

that, it’s $24.99 on the shelf –

AM: Which is an amazing price point

because the bottle visually makes you

feel like it’s a $60 or $80 bottle.

RW: To be able to get a quality product

in a quality rum like this, for $25,

you go to Total Wine, this is $24.99

on the shelf. This one at 6 years aged,

Ozama Gran Añejo is $45.

We also just won the Gold Medal design

for our rum bottle design!

AM: That’s fantastic! The bottle really

gives you that river vibe.

So, consumer side for this summer,

where will Ozama pop out?

RW: Today, we are live in all of the

Northeast – NY and in all of New England.

We are in New Orleans, Pennsylvania,

Florida, and the DR. It’s available

online and 43 states as some

we can’t ship to. It’s available everywhere.

We have a team in place in all

of the key markets whose sole focus

is driving trial and activating out in

the market. The majority of my team

works Tuesday – Saturday

AM: As you do!

RW: Aside from us in the industry,

not as much booze is sold on Monday.

They’re out there in Boston,

New York, New Jersey, and Florida.

They’re putting this out there, sampling

it. We have been at some of the

festivals here.

AM: David, what do you want your legacy

to be known as whether it’s in the sport,

as a business man, or as a family man?

DO: The way I live my life is based on a

journey. Baseball was a journey and I

am thankful to God for everything as he

opened many doors for me. I want to be

remembered as the greatest dad, the

greatest father of all time, because I am

crazy about my kids. I’m great to all of my

family. Yesterday, I was with my younger

daughter. She lives here. She’s a musician.

She graduated from Berklee College of

Music a couple of years ago, living here,

trying to figure it out.

AM: Is she a singer, does she play an instrument?

DO: She can sing, she plays instruments,

and she’s a producer!

AM: Oh, wow!

DO: I mean, when you go to Berklee they

make sure that you change the whole

packaging! And once you do that, as

you move - if you go, you kind of figure

out what you’re going to be really good

at. Sometimes you got to be good at everything.

Sometimes you get to be good

at producing. Sometimes you get to be

good. So, she’s down that path right now.

I came in and I told her I’d be with her for

the next 3 days. We’re gonna go to places,

I want you to meet people. You know

how you girls are, especially when you

have had a connection with your mom

and with your dad? My kids, the way I look

at them is like they’re still babies to me.

AM: Yeah.

DO: She’s been having so much fun the

past 3 days having me around. Those are

the sort of things that I really want in life,

you know? Just to continue with the legacy

of my father and my mom. They raised

me right. They taught me how to get

things done the right way. That’s what I

try to teach the kids you know?

Then there is the rum and the cigars.

Especially the cigars. My dad was

very involved into that. My dad had

his own factory. We do a lot of events

and people come by as you know how

rum and cigars go hand in hand!

5 years ago, he came out with Americo

Cigars, really good cigars. So?

When we are basically going place by

place, we try to use the mark also for

the cigar brand. It has been incredible

for people and the combination of

Rum and a good cigar is almost perfect,

you know? It’s like they are cousins

or something! I’m a visionary and

this startup company is something I

care about and I am a hard working

man, that’s all that I know!

I’ve been working since I was 8 years

old. I have an uncle who had an auto

place. And all of us, my whole family -

they used to get us as a kid and bring

us to the auto part place whenever

we have free time, to work with our

uncle. That was kind of a mandatory

in the family. And when you’re a kid,

you don’t know. But now that I’m a

grown man, I see the purpose of it.

In my family, nobody’s doing time.

Everybody works hard, we have this

beautiful family and I’m talking about

the guys of my generation. They know

how to work, how to go through process,

and when we sit down now that

we are adults and talk about it, we

understand it, so we want to do exactly

the same thing with our kids.

Especially nowadays, it is so hard to

raise a child with all of this crazy stuff

happening, but I think that what you

learn at home, it’s the meaning of the

direction that you want to take growing

up.

I have 5 kids. The older are professional.

They play baseball at the professional

level. My older, who is married,

Jessica, she graduated at Regis

College in Boston, in Psychology and

Administration and she lives in the

Dominican with her husband. I talked to

you guys about Alice already. Then there

is David, and. D’Angelo. David plays for

the Texas Rangers. D’Angelo plays for the

Red Sox.

AM: Wow!

DO: Diego is my other guy to chase now

ha ha. You know what I’m saying?

AM: It’s been so phenomenal to meet

you because we’ve loved your career and

watching you play. We love how you just

present yourself as a person, your passion,

and we have tried for years to have you as

an interview, but your schedule is definitely

busy!

DO: If I knew this interview was going to

be this smooth and good, I would have

done it a long time ago!

AM: It’s awesome because we’re Yankees

fans but have always have enjoyed seeing

you play!

DO: A great story is all my employees are

Yankees fan! I gotta deal with it.

AM: We wanted to be respectful ha!

DO: No it’s ok! Listen, I gotta tell you

something. Yankee fans. They have been

always very respectful with me because

they know that as an athlete, I went

about my business. I don’t care if you play

for the Yankees, the Mets, Chicago, I was

just trying to do my job. The Yankees fans

respect that because the Yankees fans

are the only fans that always come to me,

and they be like, Papi, I’m a Yankees fan. I

know you respect this because they know

it was nothing but business. Nothing personal,

you know, but I was going to whip

your ass, nothing but business.

RW: Yeah, pretty good business!

DO: It’s what Yankees fans love seeing

from a player. Because remember, the

Yankees since I can remember they were

the first ones doing what the Dodgers do

nowadays. They always go for the

best players because the boss, Steinbrenner

always wanted to put a pin

in the field. When the Yankees fans

see that a guy is good and he plays

for another team, all of a sudden you

have the guy on your team performing.

They respect that!

I love this city right here. This city gave

me a lot of memories. I love competing

against the Yankees and I will say

this, when you are competing against

the Yankees and you beat the Yankees

- you get recognition as a player

because you competing against the

best! But at the end of the day, go

Sox!

@davidortiz

In speaking with David about life,

baseball, and Ozama, you also heard

from Ricky Wolfe who is the VP of Sales

at Ozama. Ricky comes with a strong

background in the spirits indusry. We

also chatted with Edwin Castillo who

is Ozama’s Rommelier. Together, they

provide more insight on rum that is

made in the Dominican, how Ozama

came to be, the expressions, a bit of

industry news, how they connected

with David, and of course, talking

about how the DR is also a prominent

position within this partnership and

venture.

RICKY WOLFE: If you guys want to

taste the 3 expressions we have them

here.

ATHLEISURE MAG: Let’s make it a

proper meeting!

RW: Well there is no one better to

taste it with than Edwin! He is our

Chief Mixologist and he lives in the

Dominican. He flew up for some of

our events yesterday and some other

things that we will be doing. He is the

musician behind a lot of the cocktail

program that we have. I’m sure that

you are familiar with a Sommelier.

Well, he is a Rummelier – which is the pin

on his lapel and he is classically trained in

rum!

I am the VP of Sales team for Ozama. My

father, Abbott Wolfe (Founder and CEO

of Drink2Success) and David are business

partners and created Ozama together.

AM: How long did it take for you to come

up with the formulation?

EDWIN CASTILLO: The most important

thing that you need to know about Ozama

is that our rum is 100% Dominican. We

have a different kind of rum that what

others use in the Dominican and we use

100% Dominican sugarcane. A lot of rum in

the Dominican uses molasses. Molasses is

different with its aromas, and it is not easy

to drink as you need some mixers.

AM: Right.

EC: The rum is made with a honey version

of sugarcane and it is very refreshing.

AM: It is very smooth!

EC: You don’t need a mixer, you can drink

it very neat!

AM: We have enjoyed it that way!

EC: Other rum in the Dominican in terms

of aging, it’s 1 oak in American – it’s Bourbon.

We use 2 oak – it’s Bourbon and a

Cherry Cask. This way, our rum has more

aroma.

AM: The first time we enjoyed Dominican

Rum, it was in 2011 and was introduced to

Brugal first. It was very tasty and has been

a spirit that is always enjoyable. Molasses

is an ingredient that we enjoy, but we do

agree with you that this is such a great sip

and it is very enjoyable, smooth and it’s

great to drink by itself. Sugarcane is another

ingredient that we’re fans of as it’s

amazing in sodas.

EC: Brugal is made with molasses.

RW: Both of them are sweet in a good

way. But it’s a very different profile.

When people taste them side by side,

molasses is thick, and it’s just like

honey. But sugarcane is just a different

taste.

AM: What year was it created?

RW: We launched last year. The project

has been going on for a few years

now. David and my father connected

sometime in 2023 and it took obviously

a lot of time. Everything about

this was created by us - by the small

team. I mean, the name, the package

design, the label, the glass bottle - the

liquid obviously.

AM: Your family was in the business

before this too?

RW: Yeah! So, my, my father and I

have both been in beverage alcohol

for many, many years. My father was

at Constellation Brand for a very long

time.

And then his last, his last job before

this, he helped Cameron Diaz (Charlie’s

Angels franchise, Bad Teacher,

There’s Something About Mary) and

Katherine Power (Founder of MERIT

Beauty, Versed Skincare, Who What

Wear) build Avaline?

AM: Yeah, oh wow!

RW: It’s a clean, organic wine, so

that was really his first foray if you

will, into both startup and celebrity

backed brands.

So, him and David connected through

a mutual connection. David has always

wanted to do something like

this. David knows many, many things,

but he didn’t know the alcohol industry,

so that’s where we came in.

I was at Boston Beer, Sam Adams

for almost 14 years. Once my father

and David got this off the ground, I

jumped in to the deep end.

AM: That’s amazing. We were talking a

bunch with the Truly team when they

started.

RW: Oh, yes!

AM: We got to see them kind of rise year

by year. It was pretty damn cool!

RW: I remember I was managing Maryland

at the time - living in Baltimore, and

we were a test market for Truly.

AM: Oh wow!

RW: I remember vividly standing in front

of our Distributor Sales Meetings which

are always at 7am in the morning on a Friday.

AM: Because, why not?

RW: Why not?

I vividly remember standing up in front

of them, saying, I’m gonna tell you guys

about this thing called Truly - Hard Sparkling

Water. We may never talk about it

again, but we’re going to see what happens

this summer.

AM: Wow.

RW: There’s a reason that it’s very popular.

It was wild to see from the test market.

AM: This is really cool and we’re looking

forward to trying it.

Have you enjoyed being out here, Edwin?

EC: It’s nice, but I love being in the Dominican

because it is very quiet!

AM: Where do you live in the Dominican?

EC: Santo Domingo.

AM: I’ve been there a few times. I had a

shoe collab line with Sebago, and they

made their shoes at Las Plaza America, so

I was there a few times a year and I would

go for 5 - 6 days at a clip to design

each season ahead of my appearance

at HSN. When we weren’t in the factory,

we would go to the beach, restaurants,

and the clubs! It was so beautiful

there and I remember when we

were heading to Embassy Suites there

we would pass the baseball fields that

were lining each sides of the street

which was amazing! I loved it!

EC: Everybody wants to go to Dominican

Republic to go to Punta Cana.

AM: True!

EC: Some people think that Punta Canas

is the whole country.

AM: I fell in love with Santo Domingo.

I really did - beautiful. We were partying

some place where the kids of Presidente

Beer bottling company and

then there was a Lamborghini dealership

and Louis Vuitton store across

the street!

When I first came to DR, Punta Cana

was the first city I had been to and we

stayed at a lovely all inclusive resort.

But then, when I went to Santo Domingo,

I fell in love and my first night,

we went to Boca Marina in Boca Chica

and I made sure that we went there

every time I was visiting to design and

in each visit, we always had a lunch

there and then a dinner! The views

there and the food – best Lobster Lasagna.

I just had spots – Casa de Campo

was also lovely and then I was mesmerized

by the baseball fields!

AM: In looking at the 3 expressions,

it’s quite an assortment! There is such

a vintage vibe here.

RW: Yep, we have extra age products.

Our Grand Rerseva, that’s being

being developed. This on its own is

aged for 6 years.

AM: Wow!

RW: So you know obviously we only

launched last year, so people are like,

well, how do you have a 6 or 8 year rum?

The Distillery partner that we found with

Edwin’s help, has been making rum for a

long time, and obviously we’ve come in

and make our blend, but they’ve got stuff

aging for 10+ years. We can pull some of

this and some of this and the barrels that

we want. At some point, there will be a

Reserva.

Coli/Dreamstime.com | PG 38 Defmusik/Dreamstime.com

| PG 41 David

Pillow/Dreamstime.com | PG 45

Michael Ivins/Boston Red Sox/Getty

Images | PG 50 Frank Micelotta/FOX |

PG 52 + PG 55 FOX Sports | PG 56 + PG

58 Trae Patton/FOX |

AM: Yeah, cheers to that moment.

So, there’s at least 2 alcohol brands that

your family has?

RW: The company that my father started

is called, Drink2Success, so Ozama is our

baby because our goal is to either create

brands that are our own that we can own

and develop and build or use our expertise

and experience to help other brands.

You guys are here in NY, so Wandering

Barman is a craft cocktail Brewery or craft

cocktail Tap Room. It’s a fantastic room

in Brooklyn. It was 3 restauranteurs who

saw a need for pre-batch cocktails that

were ready to go, ready to serve format.

They built a phenomenal business here in

New York and allowed us to come in and

basically help them take it to the next level.

So, there is nothing like Ozama in our

portfolio. We make sure that nothing

competes against itself.

AM: Of course! Any piece of innovation

has to go here.

RW: Exactly!

There are 5 brands in the portfolio right

now. Not only is this our baby, it’s also the

biggest.

@drinkozama

PHOTOGRAPHY COURTESY | Front Cover

+ PG 16 - PG 27 Paul Farkas shot on SONY

Alpha | PG 28 + PG 31 Ozama | PG 32 Billie

Weiss/Boston Red Sox/Getty Images | PG

34 - PG 36, PG 42, PG 46 + PG 48 Gerald T

Without a doubt, The Rolling Stones will

have an amazing Summer this year! On

July 10th, the anticipated 14-track album,

Foreign Tongues will drop and they have

been releasing tracks and videos; such as

In the Stars dropped earlier this month.

While we wait for the full album to become

available, The Rolling Stones have

another launch that is worth noting! This

Spring, they debuted Crossfire Hurricane

Rum, a super-premium spirit that celebrates

the bands connection with Jamaica

in a relationship that has spanned more

than 5 decades! This launch and product

illustrates the band’s music heritage, its

Jamaican provenance, and modern craft.

Starting with Jamaica, this is the first

brand to utilize rums from 4 of the country’s

most respected distilleries - Hampden

Estate, Long Pond, Worthy Park, and

Clarendon. These 4 styles come together

in a single blend that showcases its complexity

and the island’s rum-making tradition

and is 100% Jamaican with no added

sugars.

“Jamaica got into everything we did in the

early seventies - the music, the rhythm,

the pace of life. Jamaica was one of the

few places that would let us all in. The island

said come in and we recorded Goats

Head Soup. It’s never let us down since.

Crossfire Hurricane is a continuation of

that story, more than fifty years on,” said

The Rolling Stones.

It’s worth noting that prior to The Rolling

Stones’ arrival in Jamaica, they had been

recording on Main Street in the South

of France; as well as touring in the US.

When they arrived in Jamaica in 1972, it

became a breath of fresh air their label

head, Ahmet Ertegun of Atlantic Records

knew that this island was the centre of

emerging musical influence. By recording

Goats Head Soup in Kingston, they were

immersed in a new flow that Keith Richards

said that the “1970s Jamaica felt a lot

like 1960s England when we started out.

There was something in the air - a new

rhythm, a new imagery.”

The band continued to record at Dynamic

Sound Studios where the connected

with iconic reggae authors -

Sly & Robbie, Peter Tosh, and more.

Mick Jagger recorded, “There was

something in the air. You could feel it

from everybody on the street - a vital

thing happening with reggae.”

The rum brand’s name is from the

opening lyric of Jumpin’ Jack Flash

(Editor’s Note: The opening lyric: I

was born in a crossfire hurricane and

I howled at the morning drivin’ rain)

as a means to capture the raw energy

and enduring spirit of one of the

world’s most iconic bands.

The Rolling Stones partnered with

Ian Burrell, Global Rum Ambassador

to be a co-creator due to hus expertise

in Jamaican run and its cultural

significance.

The bottle reflects the band’s iconic

lips logo in a prominent way and is

surrounded by wave patterns that

showcase echo sound. By visiting the

website, the storytelling continues by

sharing the band’s time in Jamaica in

the 70s, along with the recording of

Goats Head Soup in Kingston.

Fans of the band and rum should visit

the website to see never-before-seen

images of the band on the island

along with the moments that established

their time there from the music

as well as the spirit behind the rum. As

their global rollout continues, Crossfire

Hurricane Rum’s social account

will share upcoming drops, collaborations,

and new ways to interact with

this story.

The portfolio includes Crossfire Hurricane

Gold for mixing and Crossfire

Hurricane Reserve for sipping.

@crossfirerum

PHOTOGRAPHY CREDIT | Crossfire

Hurricane Rum

The Summer is always filled with a number

of activities that we enjoy attending!

One of those happens to be BCB Brooklyn;

that we have attended for a number of

seasons. This is a trade/industry only event

that allows us to use brands that we have

consumed over the years; as well as those

that are new to the market. From Jun 9th

+ 10th, the hospitality industry comes together

at Industry City to walk the tradeshow

floors as well as to attend adjacent

events within the spirits category.

As we have in previous issues, we chatted

with Jackie Williams EVP of BCB Brooklyn

ahead of this show to talk about what we

can look forward to in terms of this show,

what’s new and beyond! Next month, we

will share what took place during this

event.

ATHLEISURE MAG: We have enjoyed attending

previous BCB Brooklyn’s and

we’re looking forward to this one coming

up next month! From an overview standpoint,

what should we know about this

year’s show?

JACKIE WILLIAMS: We’re so glad you’ve

been part of the community, we can’t

wait to see you! This year is our most expansive

show yet. We’re introducing a

brand new Workshop Stage focused on

hands-on, practical learning where you’re

behind the bar working with real ingredients

and techniques you can take back

and apply right away.

The courtyard is also playing a much bigger

role this year, anchored by a dedicated

bar with some of New York’s top bartenders,

plus the new Garnish Garden where

attendees can personalize their drinks

through fresh garnishes. We’ve also introduced

Premium VIP badge options for

those wanting deeper access, and on the

floor we’ve brought in more RTD brands,

barware and hospitality technology platforms.

But at its core, BCB Brooklyn is still

what it’s always been - built for working

hospitality professionals. We hope you

leave with new connections and ideas

you can actually use.

AM: What can you tell us about

brands that we should have an eye

out for that will be showing this year?

JW: BCB Brooklyn has become a real

launchpad for product innovation -

brands use it as their moment to introduce

something new to the trade.

We are very excited for the new

brands and new products that will be

showcased on the show floor. This

year, Chinola Fresh Fruit Liqueurs is

debuting their fourth expression, a

new tropical flavor expanding their

low-ABV lineup crafted from 100%

fresh fruit; Badger Bevs is expanding

their premium mixer portfolio with

Cucumber Celery and Yuzu Lime; and

there will be more announcements to

come from brands across the floor.

AM: Are there any new categories

that will be reflected in this show that

we should have an eye out for?

JW: We’ve carved more space for

no- and low-alcohol this year, which

feels like a real marker of where the

industry is. It’s well beyond novelty

at this point - bartenders are building

serious programs around it and the

brands are keeping up. RTD, barware

and hospitality technology are also

taking up more real estate on the

floor than ever, which reflects how

much the business side of running a

bar has changed. And agave keeps

growing, not just tequila and mezcal,

but regional expressions like sotol

and bacanora that bring real depth to

the category.

AM: We know that the education component

is a major pillar of this show

- what are 3 sessions you want us to

know about?

JW: Rather than picking three, the

education at BCB Brooklyn is really

built across several distinct experiences.

The Main Stage is where the

big industry conversations happen,

led by Lynnette Marrerro and the

BCB Brooklyn 2026 Education Committee

of respected voices working in hospitality

today. Park Street University covers

the business side with distribution, brand

building, and operations. Our new Workshop

Stage is hands-on, practical learning

where you’re behind the bar applying

techniques immediately. The Liquid

Lounges are worth building into your day

too - these are sponsored sessions where

exhibitors, brand ambassadors, and industry

leaders get into hot topics and trends,

and share product samples. I recommend

looking at the full schedule ahead of time

and building your day around what’s most

relevant to your business as there’s genuinely

something for everyone.

AM: I love the courtyard as there is always

something going on - what should we

know about that for this year’s BCB Brooklyn?

JW: The courtyard is one of my favorite

parts of the show and this year it’s playing

a bigger role than ever. We have expanded

to the East half of the Courtyard, which

will be home to the Courtyard Bar East,

running both days with a rotating lineup

of some of NYC’s top bartenders doing

guest shift-style takeovers - including our

Head of Education Lynnette Marrero, Carl

Radke and Richie Millwater of Soft Bar,

Gelo Honrade of After Eden, and more. It

really brings the energy of a live New York

bar to BCB Brooklyn.

We’re also really proud of Pride on the

Pour on June 10, in partnership with the

Stonewall Inn Gives Back Initiative, it’s

a community-driven gathering spotlighting

LGBTQIA+ voices in hospitality, with

Jazzul H from Stonewall Inn bartending

and a cocktail menu featuring LGBTQIA+

owned and advocacy-driven brands.

And just steps away, the Garnish Garden

is an interactive space where guests can

pick fresh herbs and botanicals to customize

their drinks, with a swing installation

and plenty of moments designed for

exploration and connection.

AM: Tell us about the inclusion of wellness

in this year’s show?

JW: This year we’re weaving wellness

through the whole show, not

just a single session, but in the classroom

and out on the floor. Dr. Jessica

Pomerantz, a psychologist who also

works behind the bar, is leading three

seminars covering mental health,

profitability, internal resources, and

how culture gets built inside hospitality

businesses. That dual perspective

brings something to the conversation

you just can’t fake.

And we’re taking it further with Between

Shifts - wellness moments in

the courtyard led by bartender and

yoga instructor Samantha Casuga,

from breathwork in the morning to

guided meditation at the end of the

day. A nice way to step back and reset

from the energy of the show.

AM: Tell us about the BCB Brooklyn

Brand Accelerator Pitch Competition?

JW: The Brand Accelerator Pitch

Competition is one of my favorites.

Presented by Women of the Vine

& Spirits, it gives emerging brands

a real shot at getting in front of the

people who can actually move the

needle such as distributors, buyers,

press and is open to first-time exhibitors,

Emerging Brands Pavilion participants,

and companies under five

years in business. Finalists pitch live

on June 10, judged on market viability,

creativity, brand story, presentation

and taste. The winner walks

away with mentorship, distribution

support, PR services, legal guidance

and industry memberships - the kind

of backing most small brands spend

years trying to piece together on their

own. I can’t wait to see who takes the

prize home this year!

AM: In terms of food options, what

can you tell us about what will be

available?

JW: Food trucks and coffee pop ups

will be onsite across both days, so

there’s plenty to keep you fueled between

sessions and on the floor, including

a café in 7A. For VIP Club, VIP+

and Premium VIP badge holders, the

VIP Lounge in the Game Room at Industry

City is your all-day spot - coffee

in the morning, light bites, and curated

tastings from Beluga Vodka and

CleanCo throughout the day. There

are also many other wonderful food

options located throughout the Industry

City campus.

AM: If there is anything that we haven’t

covered that you want to share

as we prep ourselves for this show, let

us know.

JW: Come with a plan but stay open.

Review the schedule, and exhibitor

list ahead of time, but don’t let that

be the whole experience. Some of the

best moments happen when things

are unplanned such as a conversation

in the courtyard, stumbling onto

a brand you’ve never heard of, or a

session that completely shifts how

you’re thinking about something.

I also want people to know that we

take sustainability seriously at BCB

Brooklyn. We separate recycling,

compost garnishes and excess materials,

reuse booth builds and signage

year over year, and our staff shirts

are made from recycled materials.

We partner with Trees for the Future,

planting ten trees for every visitor

who registers. Our parent company

RX Global has pledged to be net zero

carbon by 2040, and we back that up

with education sessions on sustainability

and climate action.

@barconventbrooklyn

PHOTOGRAPHY COURTESY | BCB

Brooklyn |

We’ve been fans of EDM DJ/Producer Benny

Benassi for years! His songs have been

in our playlist and when enjoying his music,

it’s all good vibes and energy.

We had the pleasure of having Benny as

our DEC ISSUE #60 cover back in 2020, with

a virtual shoot that took us all the way to

Venice! It was great to connect with him

again during the first weekend in May for

the drop of his latest album, Feel the Bass!

During that weekend, he DJ’d a number

of events from radio stations, taking over

Times Square, being at Marquee and even

DJ’ing while biking the TD Five Boro Bike

Tour! As we went to a number of events

we had the chance to chat with him at various

times to talk about the album, his NYC

rollout as well as touring internationally!

ATHLEISURE MAG: Great set last night

Benny!

BENNY BENASSI: Oh yes, yes I saw you

last night amazing!

AM: I was taking footage with my Meta

Glasses so I had to be still, but inside I was

dancing!

BB: Thank you for coming!

AM: It was also great to have you as our

DEC ISSUE #60 cover during the pandemic

as we shot you virtually while you were in

Venice!

BB: Oh yes, thank you!

AM: It was cool to be able to be “in your

studio” all the way from NY!

You have had a busy weekend promoting

this album and you have been all over the

city! How excited are you about dropping

this album?

BB: I’m super excited! I am doing a lot of

DJ sets in different places. Like, Fri Night I

was at Marquee and then last night, I was

at Marquee Skydeck. Tonight I will be at a

little club!

AM: We will see you there tonight!

BB: We will have a little block party!

It’s amazing! I’m super excited! The

public loves me and I love NY!

AM: It was such a pleasure to attend a

number of the dates for Feel the Bass

album drop while you were in NYC!

What was the inspiration behind Feel

the Bass and why did you want to create

this album?

BB: I wanted to make a record that

returned to bringing some physical

energy back into the club, like when I

started out with my first album twenty

years ago. It’s a time when music

has gone back to being very electro,

very physical, and I really loved this

sensation of feeling the bass in your

stomach again. That’s where the

whole concept of Feel the Bass came

from.

AM: What was your creative process

like when you were working on this

album?

BB: It was a very instinctive process.

I have a wonderful team of people I

collaborate with, a lot of young guys,

and I also receive a ton of music from

emerging producers who send me

their tracks to listen to. So, some

things were born outside the studio,

while others we developed directly in

the studio.

It was a very “easy” and laid-back

creative process, in the best sense of

the word: we took our time. Whenever

we received something we really

liked, we worked on it without forcing

anything. I think this is exactly

what gave the album its unified feel.

AM: What are your 3 favorite tracks

from this album?

BB: Definitely Feel the Bass, because

it’s the track that also gave the album

its title. Then there are some that I

personally love, others that I adore playing

live because they completely change

the energy of the room, and others that

are a bit more experimental, for example

Chicago Baby with my longtime friend Felix

Da Housecat and Superstar with Chris

Nasty.

AM: What do you want listeners and/or

your fans to know about this album and

how do you want them to feel?

BB: I hope people feel that energy I was

talking about earlier. I’d like whoever listens

to the record to feel pushed to turn

the volume all the way up... almost to

the point of blowing out the speakers.

I always say it’s a bit like when you test

drive a powerful car on the track: you go

full throttle until you hit the limit. Well, I

want people to listen to this record like

that, giving all the power possible to their

sound systems, whether they are in the

car, at a club, or at home.

AM: You came to NY and you really connected

with so many people to launch

your album! What was it like when you

took over Times Square?

BB: It was pretty surreal, actually. I remember

when I was a kid seeing Times

Square in the movies... it seemed like another

world. And then I remember the

first time I took my dad there: he was completely

blown away by all that energy, by

all those people. He is no longer with us

today, so being there playing inevitably

made me think of him. It was truly an incredible

emotion.

AM: You performed at Marquee and then

you were also at Marquee’s Skydeck which

we attended - what did you love about being

at these venues and having it as part of

your launch weekend?

BB: I really liked the contrast between

the two. Marquee represents the more

club-oriented, nightlife, and quintessential

New York side, and it’s a place I’ve

been going to for many years. Skydeck,

on the other hand, is almost cinematic.

You are on the 100th floor with all of

New York beneath you... it’s incredible.

Just talking about it gives you a

thrill, let alone actually experiencing

it.

AM: Why did you want to be at the TD

Five Boro Bike Tour?

BB: Oh, because I love biking and I

think I will do something special for

this because I enjoy riding a bike with

family. But this bike will let me play

live while I ride!

AM: The TD Five Boro Bike Tour was

such a fun experience! We chatted

with you a bit before you led the 2nd

Wave of riders to take on the race!

What can you tell us about the bike

that you rode on as we didn’t realize

that you would be riding as well as

DJing!

BB: I honestly think no one expected

me to ride the whole thing! But I love

cycling; it helps me so much to mentally

disconnect. Plus, New York on a

bike has an incredible charm, because

it allows you to take your time to really

look at the city. I want to thank Canyon

again for putting together that

setup for playing and biking. It was a

lot of fun. It was a beautiful way to

wrap up the weekend in New York.

AM: The last event we went to was

at Mi Casa Studios. It was cool to see

other DJs play their sets, enjoying slices

of pizza and watching you DJ - why

did you want the event to have these

elements?

BB: I liked the idea of something very

closely connected to the people. Anyone

who came really got the feeling of

stepping into my own home. Sort of

like saying, “come over to my place,

I’ll make you a pizza and play you

some records.” It was the same thing

there: you come in, listen to music,

maybe even spin a few records with

me... and it was beautiful like that.

AM: You left NY and you hit the road to

continue releasing your album - what are

additional dates or festivals that you will

be participating in as we begin to make

our Summer plans?

BB: Usually, in the summer, I focus a bit

more on Europe. This year I’ve also added

a small tour in Canada and a few festivals

there. Then there will be Mykonos, some

dates in Ibiza which I always love doing,

something in Sardinia—where I’ll be going

shortly to one of my favorite clubs—

and also a couple of festivals in Italy. I always

like to combine work with a bit of

vacation time.

AM: When you are not DJing, how do you

take time for yourself?

BB: I always look for simple moments. I

also really love the lifestyle here where we

live, in the Apennines, an hour away from

my home. I like taking some time out with

my mountain bike or going for a drive in

my old Jeep. They are simple things, but

they really help me disconnect.

@bennybenassi

PHOTOGRAPHY CREDITS | Paul Farkas via

SONY Alpha | PG 85 Kimmie Smith |

We have been fans of Hemky Madera since

we watched him on USA’s Queen of the

South playing Pote Gálvez, a loyal sicario,

enforcer, and in his own way someone who

became a beloved character everytime he

was on screen! Beyond that character, we

have enjoyed seeing him in Netflix’s The

Lincoln Lawyer, Spider-Man: Homecoming

and more! We’re excited for him to be in

The Mandalorian as he continues from S3

by bringing Commander Barre, an imperial

warlord to Star Wars: The Mandalorian

and Grogu which is in theaters now! In addition,

fans of HBO’s Euphoria are enjoying

his role as DEA agent, Jiminez!

We sat down with Hemky to talk about

his passion for acting, how he approaches

playing his diverse characters, what he

looks for in his roles and more!

ATHLEISURE MAG: When did you realize

that you wanted to be an actor?

HEMKY MADERA: Honestly, I think storytelling

found me before I fully understood

what acting even was. I remember being

about five years old, sitting on the floor in

front of my parents’ bed, watching On the

Waterfront. There’s that famous scene

with the glove between Marlon Brando

(The Godfather franchise, Apocalypse

Now, A Streetcar Named Desire) and Eva

Marie Saint (North by Northwest, Raintree

County, All Fall Down) and I remember

turning to my parents and saying, “She

can’t leave without her glove.” I was completely

locked into that moment emotionally.

Then I pointed at the screen and said,

“I want to do what he does.” At the time,

I didn’t even know that was called acting.

I just knew I was feeling something powerful

and wanted to be part of creating

moments like that for people.

Growing up, I was always drawn to movies

and performances that made people feel

something. I loved the idea of disappearing

into another world for two hours and

connecting emotionally with characters.

Once I got on stage and later in front of

a camera, I knew this was what I wanted

to dedicate my life to. There’s something

to dedicate my life to. There’s something

incredibly fulfilling about stepping

into someone else’s shoes and

bringing their story to life.

AM: When it comes to approaching

the characters that you play, what

is your creative process in connecting

with them? I remember the first

time that I saw you was in Weeds and

of course, your role in Queen of the

South was so good as Pote, and enjoyed

seeing your in Perry Mason!

HM: Thank you, I really appreciate

that. Every character starts with understanding

their truth. I try not to

judge them. I look at where they come

from, what they fear, what they love,

and what they’re protecting. Once I

understand their emotional core, everything

else starts to fall into place.

The physicality, the voice, the energy.

With someone like Pote, there was so

much heart underneath the toughness.

That’s what I connected to the

most. I always try to find the humanity

in every role because that’s what

makes characters relatable and real.

AM: What do you look for when it

comes to deciding on whether you are

interested in a script/project?

HM: For me, it always starts with the

story and the people behind it. I want

to work on projects that move me

emotionally or challenge me creatively.

I look for characters that have layers

and projects that say something

meaningful. And honestly, the energy

of the people involved matters a

lot too. Film and television are such

collaborative experiences, so being

around passionate, good-hearted

creatives makes all the difference.

AM: What can you tell us about your

role in Euphoria and why did you want

to be part of this project?

HM: Euphoria is one of those shows

that really pushed television storytell-

ing in a bold direction. It’s visually stunning,

emotionally raw, and fearless in the

way it approaches its characters. Being

able to step into that world was exciting

because the show takes risks and trusts

the audience to feel everything. I’m grateful

to have been part of a project that has

had such a strong cultural impact.

I also truly loved working with Zendaya

(Spider-Man franchise, Dune franchise,

The Odyssey). She was incredibly welcoming,

grounded, and just such an amazing

actor. Watching her work and seeing the

level of honesty and emotion she brings

to every scene was really inspiring. And

Sam Levinson (The Idol, Malcom & Marie,

The Wizard of Lies) is honestly brilliant.

The way his mind works creatively,

and the worlds he creates are incredibly

unique and fearless. Being around that

kind of talent and creativity pushes everybody

to elevate their game.

AM: You have been doing a number of

shows within prestige programming including

Perry Mason and The Lincoln Lawyer!

What do you enjoy about being part

of these series?

HM: What I love about shows like Perry

Mason and The Lincoln Lawyer is the

level of storytelling involved. The characters

are layered, the writing is sharp, and

there’s always tension and momentum

driving the story forward. These are the

kinds of projects that really challenge you

creatively as an actor.

With Perry Mason, it was especially meaningful

because I got the chance to reunite

with creators Ron Fitzgerald (Westworld,

Weeds, Friday Night Lights) and Rolin

Jones (Interview with a Vampire series,

Boardwalk Empire, Smash) from the time

we worked together on Weeds. There’s

already a level of trust and creative understanding

there, so reconnecting years later

on such a beautifully crafted show was

really special.

And with The Lincoln Lawyer, I also had

the opportunity to reunite with Dailyn

Rodriguez (The Night Shift, Lie To Me,

In Plain Sight) and Matthew J. Lieberman

(Free Guy, Rumble, The Christmas

Chronicles series), whom I had

previously worked with on Queen of

the South. Being able to collaborate

again with people you respect and already

have creative chemistry with always

makes the experience even better.

Playing Agent Vásquez has also

been a lot of fun because he operates

with intensity and purpose, which is

always exciting to explore as an actor.

AM: You are back in The Mandalorian

and Grogu universe with the upcoming

Star Wars film! What do you love

about being in this show!

HM: Being part of the Star Wars universe

is honestly surreal. It’s something

generations have grown up

with, so stepping into that world carries

a certain magic. What I love most

is the passion from the fans and the

level of care that goes into creating

these stories. It feels epic while still

being deeply personal. There’s also

something incredible about watching

practical effects, creatures, costumes,

and entire worlds come to life

right in front of you on set. You feel

like a kid again.

AM: This year alone, you have a number

of projects coming out, do you

have a process when it comes to when

you have finished playing a character

so that you can play the next one!

HM: I think it’s important to reset emotionally

and mentally after every role.

Some characters stay with you longer

than others. For me, family helps

keep me grounded. Fitness helps too.

Training, golfing, playing tennis, and

spending time with my wife, Jesse,

and our boys. Those things bring me

back to myself. I also love listening to

Jesse while she’s writing or playing

her songs around the house. Those

are some of my favorite moments be-

cause they’re peaceful, creative, and real.

Then, when it’s time for the next project, I

can approach it with fresh energy and fully

commit to that new character.

AM: When you are not on set, what are 3

workouts that you do when it comes to

your fitness routines?

HM: I’m big into kettlebell training because

it combines strength and cardio at

the same time. I also love weightlifting, especially

compound movements that build

functional strength. And tennis has become

a huge part of my routine because

it keeps me active while also being competitive

and fun. Fitness for me is really

about discipline, consistency, and feeling

strong mentally as much as physically.

AM: We know that you enjoy flying airplanes.

When did you get into this and

what do you enjoy doing it?

HM: Flying has always fascinated me. I

started taking lessons years ago and absolutely

fell in love with it. I actually got

pretty far into it and was already doing

my solo flights, which by itself was completely

breathtaking and something I’ll

never forget. There’s nothing like being

up there on your own, fully focused and

completely present in the moment.

But then Queen of the South happened,

life got busy, and I never got the chance

to fully finish getting my pilot’s license.

It’s something I’ve always wanted to go

back to and restart because it’s still a big

dream of mine to complete that journey.

What I love most about flying is the sense

of freedom and focus that comes with

it. When you’re up there, everything

else kind of disappears, and you have to

be completely present in the moment.

There’s something peaceful and humbling

about being above the clouds and

seeing the world from a different perspective.

I definitely plan on getting back

into lessons and finally earning my license

so I can fully enjoy everything that flying

brings.

AM: We know that you are passionate

about spreading awareness about

Down Syndrome. Why is this important

to you?

HM: It’s important to me because I

believe every person deserves to feel

seen, valued, and celebrated. Spreading

awareness helps create understanding,

compassion, and inclusion.

I’ve met so many incredible individuals

and families within that community,

and their strength, love, and joy

are genuinely inspiring. If I can use

my platform to bring more awareness

and positivity to it, then that means a

lot to me.

AM: When you are not on set, how do

you take time for yourself!

HM: Honestly, I’m happiest when I’m

with my family. That’s what recharges

me the most. I also enjoy working

out, golfing, playing tennis, watching

movies, listening to music, and just

slowing things down a bit. I especially

love spending time with my wife,

Jesse, listening to her write or play

music around the house. Those little

moments mean everything to me.

Our industry moves fast, so finding

balance and making time to be present

is really important to me.

@hemky

PHOTOGRAPHY CREDITS | Jake Lyles

We always enjoy highlighting artists that

are focused on what they create and how

they make others feel. Red Bull dance

athlete, Marlee Hightower has been in a

number of competitive dance shows from

World of Dance, America’s Got Talent, and

more. From a young age, she has been

working in the industry as a Choreographer

and Movement Director. Her work

can be seen among an array of luminaries

in the industry that include Coldplay,

Janet Jackson, and Pharrell Williams. She

also has her MOTIV Dance Studio that she

founded as well as her MOTIV Crew that

works with her throughout the world. We

sat down with Marlee to talk about her

love of hip-hop. dance, how she approaches

taking on her projects, and much more!

ATHLEISURE MAG: When did you fall in

love, you know, with dance?

MARLEE HIGHTOWER: For me, I started

dance when I was really little. My mom

put me in dance when I was 3. So I kind of

grew up into it. I don’t feel like there was

this specific moment for me more so that

it has just been such a big part of my identity

and it’s just been a big part of who I

am!

AM: What style of dance did you start

with? I started at 3 with tap.

MH: Really? I did hip-hop.

AM: Oh wow so it has always been hiphop?

MH: I started out doing a little bit of everything.

But, I took my first hip-hop class

when I was 6. And I was like, this is what I

want to do.

AM: Who is, the first dancer or show that

made you realize that this is something

that you wanted to do?

MH: Honestly, Beyoncé.

AM: Nice!

MH: I was, like, I’m gonna be Beyoncé. I

MH: I was, like, I’m gonna be Beyoncé.

I was a kid, but I could have sworn

it would be her. She was incredible

and honestly the Step Ups. I was obsessed

with Step Up 2. I was obsessed

with the moves, it was my everything.

AM: What drew you to hip-hop and

how do you define yourself? Is there a

sub style even within hip-hop dance?

MH: I feel like with hip-hop, it’s interesting

because there is like a very

foundational version of hip-hop.

AM: Right.

MH: I think that over time, especially

in the choreography space, like it has

evolved and even in freestyle - it has

evolved. You know, you have other

styles coming into play, even in New

York, you have, light feet and stuff

like that.

So, yeah, there’s like, umbrellas. For

me, I grew up listening to a lot of like

old school, hip-hop - A Tribe Called

Quest, Slum Village, and Mos Def.

That’s like so much a part of who I am

and even my family. My dad’s a graffiti

artist.

AM: Oh wow!

MH: So hip-hop culture as a whole

has been like very much a part of my

life, so it just feels natural for it to also

showcase itself, in my dance.

AM: When did you realize that this

passion for dance should also be a career

for you?

MH: I started dancing professionally

at a very young. Like my first commercial,

I did when I was 7 years old,

then I went on America’s Got Talent.

I made it to the top 10 when I was 10

years old. So, I’ve been working in the

industry for a really, really long time.

And then I opened up my dance studio

in Orlando with my father when I

was around 15. I started teaching consistently

then and I think that honestly

through that and honing my skills in that

regard, I started taking ownership in a

way that I hadn’t done before. Whereas

before, I was just a kid. I think that

through having the studio and running my

MOTIV crew and just kind of figuring out

what my voice. I realized that, I’m doing

something, but I’m also making an impact

that’s bigger than just me.

AM: Wow, I mean to be 15 and to decide to

open your own studio.

MH: I know – crazy! It was actually my

dad’s idea. I used to travel a lot back and

forth between Orlando and L.A in order

to train, but then also like work as a dancer.

Whenever I would come back home,

there wouldn’t be anything. There wasn’t

really that many opportunities to train

and dance at a high level and so he said,

“what if we start a studio with a drop in

class concept?” People could come in and

just learn especially to do that with hiphop

dance. A lot of what was offered in

the area that I was living in was studios

where you could do ballet, tap, jazz, and

you had to be part of a company so you

didn’t have access.

So, it was his idea, and I remember, initially,

I was scared because it felt so ambitious

at the time. But I was like, okay,

let’s do it, let’s get on board. So my mom,

him, and I just all came together to make

it something. And I think also, through my

traveling, I had a lot of relationships and

connections with people, and so a lot of

my friends were willing to come and offer

classes and kind of help it move along and

move forward. It was a process. We are in

our 11th year, I can’t believe it.

AM: So, did you envision where you are

now, with MOTIV that it would be what it

is now?

MH: No, not at all. I honestly thought that

this is gonna like be a thing for a couple

years!

AM: Right.

MH: Maybe we’ll move on to something

else. But like, I had no idea that it

would be such a thing and such a staple

in the community where I live, but

also around the world. To be able to

travel around the world, and to hear

people tell me, “oh, I want to come

to Florida and I want to train there,

that’s crazy to hear because growing

up, no one really wanted to train in

Orlando. I’m really grateful. It’s definitely

not what I expected at all.

AM: Do you think you’ll have other

studio locations in addition to Orlando?

MH: I don’t think so, at least not right

now. Just because our main focus has

always been to try to bring the people

to Orlando. That was kind of the the

whole goal. I don’t know, maybe in

the future once things continue and

it can run itself potentially. This is also

so much of a love letter to Orlando.

AM: You raise a good point about

being part of companies and troops

when you talk about ballet, tap, jazz

etc. What were the types of training

that you were doing when you were

coming up?

MH: I was a convention kid growing

up. I was a big convention kid, so I

would go to these traveling conventions,

one of them was called Monsters,

Monsters of Hip-Hop, and so

it’d be all these teachers who would

come in and teach for the weekend

at 6 classes a day, and I was really big

on that, and then I would also travel a

lot to take different workshops from

different teachers. So sometimes I

would go to LA for an intensive and

then even for me, now I still am big

on my training. If I ever get flown out

to teach at a camp or something and

a different teacher is there, especially

like a foundational or freestyle based

t

teacher - I’m in there. I’m trying to get as

much information as I can. Even doing

dancer style is a form of training for me,

because being someone who started out

primarily as a choreographer and with the

choreography, background freestyle, and

freestyle training is such a different mindset

and mentality. And so, like getting to

do dancer styles and getting to connect

with the different dancers that are a part

of that network has been such a huge

game changer for me and a game changer

in the way that I approach my choreography.

AM: How do you approach the choreography,

whether it’s for a show or a troop?

MH: My biggest thing, is balancing feeling

and then also the visual aspect of it because

It ultimately is something that people

are digesting and visually looking at.

So, I think when it comes to a group, I love

to look at shape, but then I also am really

adamant on flow. Flow is super necessary

because that also coincides with how I

want to approach my freestyle, too. It’s

like, I want the worlds to merge as best as

I can, but you also in choreography, you

have to have that understanding of structure.

AM: It’s like a science, but it’s a fluid science.

MH: It is! It totally is, and some of it is intuition

based. Some of it is also mathematical.

AM: When you think about competition

shows, I mean, I do remember seeing you

on World of Dance. How do you approach

the competition show environment? You

have these panel of people who have

varying levels of knowledge on the styles

– how does that work?

MH: Dancing for so long, I feel like I was

always in a position where I felt like I

needed to prove myself, but I feel like going

into those competition shows where

you’re given such a huge platform, and

the stakes also feel so high. I think that

yes, it’s important to aim high, but

then also don’t sacrifice who you are

in the process of it.

I’ve really been like throughout everything

I’ve done, like World of Dance.

When I did World of Street Woman

Fighter, like every single challenge, I

was, like, okay, I’m gonna put my best

foot forward, but I cannot shy away

from who I am, so I have to dig deeper

into who that is because sometimes,

like, you’re given challenges

where it’s a song you don’t necessarily

know. Or it can be a challenge

movement wise that you have to incorporate.

How can I take all of this,

but still remain true to me and that’s

always at the forefront of those types

of competitions. Ultimately, win or

lose, that’s what matters most. Who

you are and what you’re trying to say

when you’re given that platform.

AM: You just got back from South Korea

with Street Woman Fighter. Tell

us about that as we hadn’t previously

heard of it but it is large!

MH: Wow, it was large. It’s crazy, it

was larger than I even expected it to

be. Like, I didn’t realize how popular

the show was in in South Korea. I feel

like I was living a double life, almost

like going to South Korea, and like

everybody’s stopping their cars and

stopping me on the street and stuff

like that. The show itself, I think, is really

cool because it does give dancers

a platform. The fans love dance in a

way that is, very unfamiliar to me, at

least in the States. People like dance,

but, I don’t think they see dancers, as

you know this thing!

AM: We were in Tokyo and to see how

dance was embraced there, we can

see what you’re saying. Whether you

were in Roppongi, Shibuya, or Shinagawa

you could see people loving it

and just breaking out into dance.

MH: Yes and they learn the dances

like it is such a thing, and I, so I really,

really admired how much they highly revered

dance in that way. The show itself

was very reality based, so that was really

interesting coming to set and immediately

putting on a mic, and having cameras

everywhere. So I got used to being on all

the time, but they also don’t want you to

be on at the same time!

AM: Exactly! It’s a happy, medium.

MH: Yes, happy medium because I do

know the cameras are rolling.

AM: Look at me. Don’t look at me, but

look at me!

MH: We would get different missions over

the course, of the competition. I always

tell my friends like it felt like a combination

between America’s Best Dance Crew

and America’s Next Top Model.

AM: Interesting.

MH: Different challenges we were given,

and I really appreciated them because it

forced us to get really creative with how

we are presenting who we were, especially

because the show was very like K-pop

based, and we’re hip-hop based.

AM: Right.

MH: So we were kind of going against the

grain, the entire competition, but that

was our edge.

The entire season is out now. You can

watch it through Prime Video. It’s attached

to the channel Mnet which is like

the Korean MTV.

AM: What was your biggest takeaway

from doing that show?

MH: I think my biggest takeaway was

that you have to fight for artistic integrity

when it comes to putting yourself out

there in any room - in any space! That fight

is on you.

AM: So the crew that you were with

there was yours, MOTIV. What is the

ethos of people who are on your crew

and how do you decide who will be on

it?

MH: I think mentality wise, you have

to be willing and super open! You

need to be kind and adaptable, because

I think that even in the industry,

even in my process, it’s very much like

I come to the studio, and we figure it

out as we go, and it’s very like organic

the process. So, being malleable and

just being open and willing. I love to

laugh – we also have to laugh while

we do it because it’s a lot of hours. At

the same time, you have to strive for

that excellence.

AM: Right.

MH: So I’m always trying to instill that

in people. And I’m the type of person

that sees potential over a perfect

dancer! I’m like, no, I see where you

could go as long as you see it, too,

and you’re willing to get there – then

I think that you’re in a good spot.

Doing the show was super special because

I brought girls who I had been

training over 6 or 7 years. It was incredible

to see where they were to

how far they have gotten to now!

Getting to be able to provide experiences

to my team is everything! The

concept of bringing the world to Orlando

and my people to the world!

AM: You have such an impressive

resume with people that you have

worked with Janet Jackson and Pharrell,

and Jazmine Sullivan. What have

you loved most about that and what

artists/talents and projects would you

love to be attached to?

MH: I’ve felt really honored to dance

with different people and I’ve loved

being given the creative voice. I just

recently did a short film for Coldplay,

which was so fun. I got to be in Malta

for 10 days and I mainly did movement direction,

rather than full out choreography,

that was really, really nice. I’m a really big

lover of film. I’m such a film nerd and so

anything in that vein, I’m really excited to

work on and with because, dance is one

thing, that creative process in that regard

is another. Getting to do it alongside the

DP and even the producer. Watching the

way that the gaffer sets everything up!

AM: Looking at all the blocking!

MH: Yeah, I’m so enthralled with the

whole process! I would love to work with

more film and with more TV. An artist that

I would love to work with is James Blake. I

think he makes incredible music and very

danceable music. But he doesn’t use dancers,

I never see that. I think that it would

be really interesting to do something with

him. That’s my dream artist of all time!

AM: For those that don’t understand the

nuance between being a choreographer

and a movement coach can you share a bit

about that? Only in the last few years did

we understand that distinction.

MH: I think that the biggest difference between

movement direction and an elaborate

piece of choreography would be that

for movement, it’s about understanding,

shape, understanding, flow. Maybe you’re

working with a model who just needs to

like, figure out what poses are going to

work best. Maybe you’re working with a

group of people that need to walk on the

street in a certain way. You’re creating

things that feel natural oftentimes.

Whereas, with an elaborate piece of

choreography, there’s formations and

counts. Even the movement itself is dynamic

and I would say that those are the

biggest differences, but it’s interesting

just how much still of planning and understanding

your body is needed, even just in

movement direction.

When I did the Coldplay job, I was like, actually,

I think we might need dancers just

in order for them to move their head at

the right time.

AM: Right.

MH: It’s still so synchronized and intentional.

AM: How did you come to Red Bull?

We’ve had the pleasure of having a

number of people from Red Bull that

we’ve been able to work with, whether

they were athletes in surfing – Carissa

Moore, Griffin Colapinto, or Caroline

Marks, snowboarding – Mark

McMorris etc.

There is a culture in Red Bull of having

these great people who are outside of

the box but they are doing things that

are pushing the envelope and doing

dynamic things.

MH: My first Red Bull Dance Your Style

was in 2019. I wasn’t even freestyling

that much back then. I got brought

on board for that and that was my

first initial experience with Red Bull.

Then I did a Red Bull Dance Your Style

in Florida, and that’s when I made the

semi-finals. Then from there, I got put

on to be a representative for dancer

style.

It’s been a really cool Journey for me

as someone who’s working to bridge

the gap between choreography and

freestyle, so it’s like I’m implementing

my practice into this new space and

getting the platform to do so. And

then along the way, I’m like able to

meet up with all these different dancers

with such different backgrounds

as far as how they came to dance and

the styles that they do. It’s interesting

to be given access to a community,

truly. Red Bull is really putting

dancers on and more specifically, free

stylers are more of an underground

thing. They are being a voice in the

way that is not really prevalent in the

industry. Usually it’s a choreography

based dancer or a modern dancer.

Now, we’re thinking, street styles -

street style based dancers. We’re being

given the microphone and that’s what I

appreciate the most about being a part of

Red Bull.

AM: Are there any projects that are coming

up specifically with Red Bull that you’ll

be doing that you can share?

MH: Not anything in particular. Obviously,

last year, was the release of The Can

coming out, which was an incredible experience.

It was all in promotion for the

World Finals in the US. This year, I have a

film project that I’m doing that Red Bull

really helps me in terms of any ideas that

I have, helping me connect with different

artists, not just even the dancers, but

there’s also like different artists that they

work with that I’ve been able to connect

with as well. I have the National Finals

coming up in Tampa that I’m gonna be a

wild card for, so I’m excited about that,

and then hopefully that takes me to the

world finals in Zurich!

AM: Oh wow!

MH: Fingers crossed!

AM: What is the dancing schedule of sorts

in terms of, if you think of the Olympians

right different things that happened there,

obviously NBA, they have their season.

What is the season for hip-hop/freestyle

dancers?

MH: I feel like it depends on the dancer and

the person. It depends on their schedule

as well, I think. Dance is such a free thing.

For me, specifically, I had to really and still

have to really be diligent with how I train,

because sometimes I don’t have all of the

time. I started implementing training practices

in the classes I would teach, or the

dances I was creating. Even being here, I

know that there’s certain dancers here.

I’ll give them a message - let’s dance, let’s

dance for a few hours. You know, I’m gonna

learn stuff from you. You’ll learn stuff

from me. So, it’s very much, just a matter

of like figuring out what your schedule is

and how you train. I know some people

are very methodical about it, whereas

I think I’m more free and I find it

along the way.

AM: What does an average week look

like for you?

MH: It changes every single week and

I’m grateful. My everyday feels like a

different day. But I would say, an average

week if I’m lucky, I get Monday

off. Maybe I find myself at home

in Florida on a Monday and then I’ll

teach my weekly class on a Tuesday at

MOTIV Dance Studio. I’ll run rehearsal

with my crew. Maybe Wednesday, I

get off if I’m lucky. I’ll teach Thursday

if I’m still in town also at MOTIV. Then

the weekends is usually when I’ll go

somewhere in the world. Maybe it’ll

be an international trip to teach at a

dance camp, or maybe it’ll be something

like this where I’m making an

appearance or judging a competition

or doing a battle that weekend. Then

I’ll come back home and reset and do

it all over again!

AM: In general, are there projects

or things that you want us to know

about and keep our eye out for.

MH: Later in the year, I’m going to be

coming out with another dance film.

I’ve done a few. I did a dance film titled

Blackbird, and then I did another

one, titled We, the People, which was

in connection with Street Woman

Fighter that Red Bull helped me out

with as well. That did really well and

made a big impact. I’m just excited

to work on a new film, and to bring it

out into the world later this year.

AM: That’s amazing.

What do you want your legacy to be

known as? You’re bridging a lot of

things, the culture of hip-hop, and being

a woman that has been trailblazing

and the way you’ve done it, giving

love to Orlando - it’s not just Disney

and Universal.

MH: Yes – Facts!

I ultimately just want to be what I

wanted to see growing up. I think

representation is really important

and I think that growing up as a young

black girl, I didn’t see a lot of myself in

people in the dance community, but

then also on TV and in movies. I think

expressing as much of the different

facets of myself is important for other

people, to know they don’t have to

box themselves in to any one thing,

whether that be their pursuit within

dance or even just their pursuit within

art in general. I think that’s the biggest

thing is just to be open and honest

about my process and to provid

einspiration, but then also representation

and for people to feel seen and

heard in a way that I wanted to feel

growing up.

@marleehightower

PHOTOGRAPHY COURTESY | PG 108 -

PG 112 + PG 122 Digital Branded/Red

Bull | PG 115 + PG 116 Little Shao/Red

Bull Content Pool | PG 119 Daniel Zullani/Red

Bull Content Pool | PG 122

Kien Quan/Red Bull Content Pool |

We ended the month by partnering with

a recently opened bathing club here in

NYC’s. Our THE 9LIST X Lore Bathing Club

Event kicked off the Summer with an intimate

group of our readers/community to

enjoy the services/amenities at this wellness

destination to enjoy saunas, red light

therapy, and cold plunges. In addition to

our attendees enjoying a 75 minute session,

we also gifted them items that we

have been loving and sharing in our issues:

an Oleada AnyWear Toiletry Set, as well as

an $100 gift card from this handbag brand,

and a David Protein bar!

We sat down with Lore Bathing Club to

find our more about this bath house, what

they offer their guests, and more!

ATHLEISURE MAG: We had the pleasure

of coming to Lore Bathing Club initially

for an Editor event in March and loved the

space and having you host our THE 9LIST

Event this month was so great to share

with our community ! When did you launch

and what is the meaning behind the name,

Lore?

LORE BATHING CLUB: Lore officially

opened on May 11 2026 and celebrated

its grand opening over May 15-17. Lore

brought together design, hospitality, wellness,

and community, but the core idea

stayed consistent: create a place people

want to return to regularly.

AM: Who are the founders of LBC and what

can you tell us about their backgrounds?

LBC: Founded by James O’Reilly, an entrepreneur

known for building transformative

social, work, and wellness spaces,

including co-founding NeueHouse

and leading new concepts at Life Time,

and Adam Elzer, a hospitality entrepreneur

and concept developer known for

creating community-driven restaurants

as co-founder and former CEO of Everyday

Hospitality, Lore brings a new kind of

bathing experience to downtown Manhattan.

Jame’s background building membership-driven

social and wellness spaces,

including NeueHouse and Life Time Work,

and Adam’s experience building hospitality

concepts in New York, helped

shape Lore as both an experience and

an operating model.

AM: You are a neighborhood bathing

club. Can you tell us more about what

that means and why you wanted to

create this space in NoHo.

LBC: Lore is not a broad wellness facility

trying to do everything. It is a

focused neighborhood bathing club

built around contrast therapy, atmosphere,

and regular use.

NoHo made sense because it sits at

the intersection of downtown work,

hospitality, culture, fitness, and residential

life. It is a neighborhood

where people already move between

different parts of their day, and Lore

is designed to fit into that rhythm.

From a physical standpoint, the site

needed enough space to support the

full bathing experience: a large communal

sauna, a generous cold plunge,

an infrared sauna, and areas for arrival,

transition, and recovery. The building

also had to allow for a space that

feels immersive and sensory, not simply

functional. Materials, circulation,

sound, temperature, and the transitions

between hot and cold all matter.

AM: What’s the correlation between

Saunas and Finnish culture? What are

the health benefits in doing this?

LBC: Our approach to bathing is heavily

influenced by the Finnish and Japanese

bathing traditions; unfused,

architecturally restrained, intergenerational

and social.

The decision to promote frequent

use is supported by a 2017 longitudinal

study conducted in Finland,

which tracked over 2,000 people for

20 years to understand the long-term

benefits of consistent sauna practice.

The study found that individuals who

used the sauna four times a week were

significantly less likely to die from cardiovascular-related

and neurodegenerative

diseases, resulting in a 40% reduced risk in

all-cause mortality. The practice is often

viewed as the next best thing for longterm

health beyond physical exercise.

AM: What can you tell us about the aesthetic

of LBC?

LBC: The interiors are shaped by natural

materials, sensory transitions, and an elemental

atmosphere that reflects the

movement between hot and cold.

Because people return often, the space

also has to hold up to repetition. It needs

to feel special, but not precious. It needs

to support both quiet personal use and

social connection.

AM: For those coming for their first time,

what do we need to know in terms of what

we can wear, staying hydrated, and what

we need to keep in mind?

LBC: We encourage people to follow feeling

rather than the clock. Maybe today it’s

just putting your feet in the cold. Maybe

it’s 30 seconds. Removing performance

and expectation often surprises people

— it takes the pressure off. What surprises

them most is the shift afterward: the

clarity, the calm, the sense of returning to

baseline.

A typical visit runs around 75 minutes.

Guests move fluidly between the large dry

sauna and the cold pool room, with the

infrared sauna available for those seeking

something quieter and more intimate.

AM: When guests come for a 75min session,

are there a series of activities that

have to be done within a time period or

can a person enjoy elements at various

times?

LBC: We intentionally keep guidance simple

and humble. If someone asks, we’ll

offer suggestions, but we emphasize that

there isn’t one correct way — what

works for one person may not work

for another.

AM: Tell us about the programming

offered at LBC as you have Guided

Cold Water Soak, In-Sauna Aroma

Therapy, Guided Stretching, Aufguss,

and Listening Moments.

LBC: Our goal with Lore was to remove

the excesses of larger facilities

(steam rooms, massages, IV drips)

away from prescriptive guidance of

more heavily programmed alternatives.

By doing this we could focus

on the essential elements of bathing,

and do those parts better than anyone

else. We are also trying to offer

a bathing experience on a more frequent

basis, which to us means 2-4

times per week. With that, we move

from thinking of a bathhouse as an

occasional indulgence (once a month

or a quarter) towards being a vital

part of your weekly routine.

AM: What is the Cold Pool Room?

LBC: 46-degree cold plunge.

It opens people up. After the cold,

the defenses come down. Guests are

more likely to chat with a stranger,

compare notes on the plunge, share

something small and real. Cold water

exposure has a way of leveling people

— for a moment, everyone in that

room has just done the same hard

thing together.

AM: Tell us more about the Dry & Infrared

Saunas.

LBC: Lore includes a 700-square-foot

dry sauna and an infrared sauna

The larger, dry sauna is sized deliberately

— spacious enough that guests

have room to breathe and be with

their thoughts, but intimate enough

that that conversation happens naturally.

Ambient music plays, giving

people acoustic cover; someone can be

sitting nearby without your exchange

pulling them in.

The infrared sauna is available for those

seeking something quieter and more intimate.

AM: What amenities are available that we

can enjoy in our sessions?

LBC: Beautiful waffle weave towels, Dyson

hair dryers, more personal space in the

changing facility. Margin global provides

all of the core amenities in the showers,

and we have MONKS spray deodorant

and wide variety of Herbivore Botanicals

for post-shower.

AM: What is the Reception Cafe and what

takes place here?

LBC: Entrance area - a space to regroup

or gather thoughts before or after a session.

Offering La Cabra coffee, Masha tea,

some tasty bone broth or even a fresh

pressed juice. We’ll have a rotating selection

of grand go snack and beverages.

AM: Tell us about the memberships that

are available.

LBC: Lore offers a monthly membership.

Each visit is a 75-minute session (towels

provided; swimwear required). Weekly

or monthly memberships include one

booking per day.

3 session packs and single sessions are

available.

AM: Can non-members also come to LBC

and if so, how much is that?

LBC: 3 session packs are available at $149

and single sessions are available at $55/$25

(Peak/Off-Peak).

AM: Are there any special events coming

up that we should know about?

LBC: The brand will continue to grow

through collaborations with like-minded

partners, original content, and future

offsite moments that extend Lore’s

point of view into the broader culture

of the city. Together, these efforts reflect

a larger ambition: to build Lore

not only as a destination, but as a

lasting part of how people gather, recover,

and spend time in New York.

AM: Are there any partnerships that

you can share that you want us to

know about?

LBC: Lore plans to foster community

through partnerships with yoga

studios, run clubs, and breathwork

coaches to offer contextualized

events like stretch sessions or guided

cold water immersion. We recently

came together with Lusso to stock

their footwear for sale in our retail

section, you’ll also see all of our sauna

masters wearing them. We’re working

on dialing in a hydration partner

as well, more to come on this.

AM: Can we expect to see additional

LBC’s in the city or is there an interest

to expand to other areas?

LBC: We’ll look to open further uptown

and Brooklyn next. We’re excited

to expand access to bathing as a

regular practice for more people.

@lorebathingclub

PHOTOGRAPHY CREDIT | PG 128 + 134

Raphael Gaultier | 131, 132 + 137 Sean

Davidson |

Next month Governors Ball makes its way

to Flushing Meadows for 3 days of phenomenal

performances from Jun 5th - 7th.

We’re looking forward to seeing Katseye,

Lorde, Major Lazer, A$AP Rocky, Jennie,

Clipse, and more! If you have yet to get

your tickets, now is the time. Over the

past few years we have enjoyed being able

to see the biggest acts across genres that

make their way to the staycation. Add the

activations, vibes, and people watching -

it’s a very busy weekend!

In the midst of great music and the early

days of Summer, the food offerings are

another element that makes this so enjoyable.

We enjoyed Gotham Burger Social

Club last year and we are looking forward

to their return this year as well! With various

culinary options across the board,

there is something for everyone including:

Lobster Rolls & More, Grumpy Dumpling

Co, and Tacombi. For those looking

for something for their sweet tooth, Van

Leeuwen Ice Cream, John’s Juice, and Fan

Fan Donuts will also be options there.

Make sure to download the app if you are

attending so that you can stay in the loop

on what’s taking place over the 3 days

from the lineup or any adjustments in the

schedule. Also make sure you’re aware of

what you need in order to have a great

weekend in the kickoff to the Summer!

For those that want to continue the party,

their After Dark series is concerts and sets

taking place outside of this venue throughout

the city. To check out who you want to

see, make sure to check out that portion

of the site in order to obtain tickets which

are separate from your passes to Gov Ball.

@govballnyc

PHOTOGRAPHY CREDITS | PG 154 Ismael

Quintanilla | PG 156 + PG 158 Taylor

Regulski |

THE ART OF

THE SNACK:

CHATTI

We’re always down for a good meal

and last month , not only did we have a

feast that was next level, but we went

on a journey that let us know about

Toddy Shops, Kerala Cuisine, and little

the details that brought it all together!

We wanted to know more about Chatti

which is located in Midtown here in NYC.

We had the pleasure of having noted

Founder/Partner of Chatti & Culinary

Director/Partner Kappa Chakka

Kandhairi in Bengaluru and Chennai -

Chef Regi Mathew walk us through the

dishes that we enjoyed. He talked about

the region, the spices of the area and the

various traditions that are done when eating.

In today’s The Art of the Snack, he

gives us more insights as well as what we

should have when we come in next!

ATHLEISURE MAG: Chef Regi Mathew, before

we delve into Chatti by Regi Mathew,

can you tell us about your culinary background,

kitchens you trained in and what

led you to create Chatti by Regi Mathew?

CHEF REGI MATHEW: Growing up in Kerala,

cooking and food were at the center

of my youth and family life. Having lost

my father while I was still quite small and

being the second youngest in a family of

boys, I spent a lot of time in my mother’s

kitchen. Some of my earliest memories

are of watching her cook. From ingredients

being prepared, spices being ground,

to dishes coming together, I was naturally

curious about it all.

At the time, I didn’t think I would pursue

cooking professionally but looking back,

that early exposure is what shaped my

connection to food. It wasn’t a conscious

decision then but a way of life that eventually

became the foundation of my journey

as a chef. Professionally, I trained in

hotel kitchens and worked with some of

India’s leading hospitality brands before

founding Kappa Chakka Kandhari in Chennai

and later Bengaluru. Those restaurants

became a way for me to showcase

the depth and diversity of Kerala’s regional

cuisines beyond the stereotypes people

often associate with South Indian cuisine.

Chatti grew naturally from that journey.

I wanted to create a space that

felt transportive, emotional, and

deeply rooted in Kerala’s culture,

and with New York being one of the

world’s great dining cities, I felt the

city was ready for Kerala cuisine. For

over three years, I researched my

cuisine, visiting 300 households and

100 toddy shops across Kerala. I am

incredibly proud to present my home

country’s rich culinary heritage to the

world.

AM: For those coming in to dine, can

you tell us about the ambiance and

aesthetic of Chatti as you definitely

don’t feel like you’re in NYC when

you’re there! It felt like being on a

vacation and it really allowed an immersion

into the menu and the experience.

CHEF RM: That means a lot because

that feeling of being transported to

Kerala, was very intentional. We wanted

Chatti to feel less like a restaurant

and more like stepping into a memory

of Kerala. The design draws from

old homes, toddy shops, coastal textures,

terracotta, wood, brass and elements

inspired by Kerala’s backwaters

and shoreline.

Kerala has a very layered culture

shaped by trade, migration, spice

routes and communities that travelled

across the world for centuries,

and we wanted the space to reflect

that richness. The interiors weave

together earthy tones with intricate

laser-cut copper artworks depicting

aspects of tropical life in Kerala such

as fishing nets, snake boats and redtiled

homes all adding both texture

and cultural depth to the experience.

The furniture is crafted from the Nilambur

teak by artisans from Kerala,

which brings a certain warmth and

authenticity to the space.

For us, every detail was important

because in Kerala dining is never only

about eating. It is about slowing down,

gathering with people you love and sharing

stories. We wanted guests in New York

to feel that same warmth, immersion and

sense of place the moment they walk into

Chatti.

AM: What does Chatti mean?

CHEF RM: The name ‘Chatti’ (pronounced

chuht-tee) refers to the traditional clay

pot central to Kerala’s toddy shops and

homes. These clay pots enhance the flavours

of the dishes as they allow the food

to mature over time. In toddy shops, food

is typically prepared in the morning and

left to develop its taste in chattis before

being served to guests. This cooking method

is an essential part of Kerala’s culinary

tradition. Naming the restaurant Chatti

felt symbolic because everything we do is

rooted in authenticity, memory and heritage.

AM: What is a Toddy Shop Culture and

why did you want to showcase this concept

to diners?

CHEF RM: My vision has always been to

elevate Kerala cuisine to global prominence,

preserving its authenticity while

introducing it to a wider audience. I hope

to deepen appreciation of Kerala’s diverse

traditions and inspire a greater understanding

of its unique heritage.

Kerala is a lush coastal state in southern

India that was once a thriving hub of the

ancient spice trade, so it boasts a culinary

legacy shaped by centuries of global influences

and the region’s unique natural

abundance. Among its many micro-cuisines,

toddy shop culture stands out as

both ubiquitous and distinctive. These

eateries are known for their slow-cooked

dishes, bold flavors, and communal spirit,

serving toddy – a naturally fermented,

mildly sweet palm beverage – alongside

‘touchings,’ flavorful small plates. Contrary

to common perceptions of Indian

food, Kerala’s toddy shop cuisine is characterized

not by overwhelming heat or

sharp intensity, but by its rich aromatic

depth and the expert balance of spices.

At the heart of toddy shop culture

is a ritual of savoring and a sense of

community. People from all walks of

life–politicians, artists, and businessmen–sit

side by side, sharing food and

honest conversation. With Chatti, we

are reimagining these cherished values

and traditions for a contemporary

global audience, celebrating the

culinary diversity of Kerala, from the

seafood-rich backwaters of Alleppey

to the hearty meat specialties of the

Malabar and High Range regions.

AM: What is Kerala cuisine and what

are 3 ingredients and flavors that are

indicative of this cuisine?

CHEF RM: Kerala cuisine is incredibly

diverse because the state itself is

geographically and culturally layered.

You have the coast, the hills, backwaters,

and spice-growing regions, each

influencing the food differently. It is

a cuisine shaped by traders from the

Middle East, Portugal, Holland and

beyond, yet it has remained deeply

local.

Three ingredients that are central to

Kerala cuisine would definitely be coconut,

black pepper and curry leaves.

Coconut appears in many forms, as

coconut milk, coconut oil, roasted,

grated or fermented. Black pepper is

historically significant because Kerala

was once one of the world’s great

spice destinations. Curry leaves bring

aroma and freshness that are instantly

recognisable in Kerala cooking.

AM: There are so many details of this

restaurant with the food as well as experiences.

When being seated at the

table, there is a large seashell that is

placed in front of you. Tell us why this

is one of the initial experiences that

starts any meal here!

CHEF RM: Kerala has always had a

deep relationship with the sea. The shell

is symbolic of that connection and acts almost

like a gentle invitation into the experience.

We wanted the meal to begin with

a moment of curiosity before the food

even arrives. In many coastal cultures,

shells also carry sound and memory. For

us, it represents the shoreline, the fishermen,

the backwaters and the rhythm of

Kerala life.

AM: When you are given water, it is warm

and red - tell us about this and why it is

served at this temperature and why is it

that color?

CHEF RM: At the start of every meal,

guests are served a warm, pink-tinted

water, which is made by boiling sappan

wood and is inspired by traditional Kerala

wellness practices, inviting them to slow

down and fully immerse themselves in

Kerala’s culture of communal dining. In

many homes in Kerala too, warm water

is preferred over chilled water because

it is considered better for digestion, especially

in humid climates and alongside

spice-forward food.

AM: What are 3 appetizers that you suggest

that we should have in mind to share

with the table?

CHEF RM: Here is a selection of my recommendations

Prawn Pouches: Drawing inspiration from

a popular Kerala dish Prawn Peera, this

dish evokes the goodness of grated coconut

but takes things a step further.

Prawns are marinated with a signature coconut

masala seasoned with select Kerala

spices and sun-dried Malabar tamarind,

then wrapped in banana leaf pouches and

gently steamed. This allows the natural

flavors to meld and the prawns to absorb

the earthy aroma of the banana leaves

thus bringing the heat and smokiness of

spices and tamarind together.

Tender Jackfruit Cutlet: ‘Idichakka Cutlet’

– deep-fried, crumb coated, tender jackfruit

cutlets. Tender jackfruit is first halfcooked

in earthen pots with Kerala

spices and then shaped into cutlets,

coated with crumbs and deep fried

The Toddy Shop Beef Fry is something

very close to Kerala toddy shop culture,

slow cooked, intensely spiced

and deeply comforting.

AM: There are a number of dishes to

enjoy! What are 3 House Specialties

that you suggest that we try?

CHEF RM: Pearl Spot Parcel or Karimeen

Pollichathu is one of the signature

dishes because it represents Kerala’s

backwater cuisine beautifully.

A favourite with the sea-food loving

community of Kerala, Karimeen or

pearl spot fish, a popular and muchloved

variety of fish from Kerala has

a unique flavour that melds the salinity

of seawater and sweetness of

freshwater. Seasoned with a delicate

hand, wrapped in banana leaf to create

a second layer of flavour and aroma,

and grilled on a hot tawa, this

dish is the star of every meal.

Seafood Tawa-Grilled with Gooseberry

Masala: A tribute to the tribal

community of the Agasthiyar forest

near Thiruvananthapuram in Kerala,

comes a seafood dish with two special

ingredients – dried gooseberries

and green peppercorns. Paired with

bird’s eye chillies, they infuse the seafood

with floral notes, and a lingering

sweet-tart aftertaste from the gooseberry.

Toddy Shop Beef Fry is inspired by the

bold, flavour-forward beef preparations

traditionally served in Kerala’s

toddy shops- the rustic local taverns

known for its selection of regional

comfort food. The dish features slowcooked

beef tossed with roasted

spices, curry leaves, coconut slivers,

and black pepper, creating a dark, intensely

flavoured fry. At Chatti, I presents

it with a more refined yet deeply

nostalgic approach, staying rooted in

the flavours and spirit of Kerala’s toddy

shop culture.

And finally, the Aubergine Coconut Fryeggplant

grilled with delicate spices and

coconut crumbs

AM: What are 3 curries that we should

have in mind when dining?

CHEF RM: Duck Mappas: Pieces of duck

are marinated in a traditional toddy shop

spice mix and then slow cooked in a rich

coconut milk curry. The Mappas-style

preparation allows the duck to absorb

the deep, spiced flavors while the coconut

milk adds a creamy balance, creating

a dish that’s intensely flavorful and true

to Kerala’s toddy shop cooking style.

Clay Pot Fish Curry: Kerala’s famous toddy

shops dot the highways, serving toddy

and ‘touchings’. The Clay Pot Fish Curry

features chunks of fish slow-cooked with

Malabar tamarind or kodampuli found

in this region in a crimson gravy and matured

overnight in a clay pot. It is the Malabar

tamarind and select spices that lend

this fish curry its intense, flavour and signature

tartness. Best enjoyed with a carb

of your choice either boiled mashed tapioca

or Kerala’s indigenous Palakkad matta

rice

Ramapuram Chicken Curry: Chicken pieces

are marinated and simmered in aromatic

spices and freshly extracted coconut

milk. Slow cooking allows the flavors

to meld, combining the creamy texture

with the mild spices, in the classic homestyle

curry which is unique to the town of

Ramapuram.

Malabar Aviyal: Melange of garden-fresh

vegetables cooked with crushed coconut

and yogurt. This unique dish is an important

part of Kerala vegetarian offering.

Each region in Kerala makes their own

version of Aviyal.

AM: For rice and breads, what are 3 that

we should have in mind?

CHEF RM: Steamed Hoppers (Vattayappam)

– Soft pillowy fermented and

steamed, fluffy rice cakes are made

from fermented rice, Vattayappam

in Kerala is traditionally made with a

splash of toddy that adds a gentle,

complex flavour and is the perfect

combination of sweet and tangy; a

delightful contrast to the rich, spicy

Kerala curries served alongside.

Rice Dumplings in Coconut Milk (Best

eaten with Ramapuram Chicken Curry)

- Bite-sized rice dumplings, gently

simmered in coconut milk, are best

paired with a mildly spiced chicken

curry made from cold-ground coriander

seeds, Kerala spices and coconut

milk. This dish, popular among certain

local communities in Kerala and

is a favourite food during local festivals.

When eaten with a chicken curry

– this subtle and comforting onebowl

dish that is a wholesome and

complete meal.

Mutton Cup Biriyani: Mutton biriyani

cooked with short-grain rice & Tellicherry

spices. This style of biriyani is

quite different from the typical Biryani

associated with Indian food. One

of India’s most popular biriyani is flavorful

and not heavy, the main ingredients

are mutton, mild Tellicherry

spices and an Indian aromatic variety

of small grain rice known as Kaima.

The main ingredients are tender

chicken or mutton, mild Tellicherry

spices and an Indian aromatic variety

of small grain rice known as Kaima.

AM: What are 3 desserts that we

should have to end our meal that we

can share?

CHEF RM: Palada is one of the most

popular, traditional, creamy milk and

rice based desserts from Kerala, and

a must have for auspicious occasions.

Cloud Pudding: A delicate pudding

made with tender coconut; this is a

signature dish from Chatti’s sister

restaurant in India. Named for its soft texture,

cloud pudding is wobbly and subtle,

a dessert that will melt in your mouth,

leaving behind the faintest traces of coconut.

Filter Coffee Pudding: A signature dessert

inspired by South India’s famed filter coffee.

Flavours of South Indian Filter coffee

in a dessert is the best way to end a meal

for both coffee lovers as well as those

who wish to satisfy their sweet craving after

a delicious meal. Arabica coffee beans

sourced in South India are first roasted,

then ground coarsely and filtered in a

brass percolator to give a decoction that’s

used in this light, airy and subtly sweet

coffee dessert. It provides the combined

satisfaction of having a coffee as well as

a dessert.

AM: The cocktails were amazing. I truly enjoyed

the one that came out of the jewelry

box! What are 3 cocktails that we should

have when dining?

CHEF RM: Our bar program draws heavily

from Kerala’s spice routes and ingredients.

The Malayali Old Fashioned in the

jewellery box is designed as an experiential

drink inspired by Kerala’s history of

gold, trade and heirlooms. The inspirations

for my cocktails come from the landscapes

of Kerala. The flavours, ingredients,

and techniques used in the cocktails

reflect the essence of the region, creating

a unique drinking experience.

I would recommend the Sam Bar, vodka

infused with clarified sambar (a South Indian

lentil curry), topped with coriander

leaf powder and mezcal; and God’s Own

Country, gin-based cocktail infused with

Kaffir lime, and a twist of lemon grass.

Another must try is Kandhari, is a unique

spicy margarita that I worked on personally,

that consists of tequila, lime, triple

sec, salt air, and a concoction made with

Kerala’s bird’s eye chili, a small pepper

known for its sharp heat.

AM: For those eating at the bar, is there a

separate menu? If so, what are 3 items

that you suggest that we should try

when eating there?

CHEF RM: Our Touchings menu is

particularly bar-friendly and designed

for sharing and pairing with

cocktails. Touchings are the Toddy

Shop inspired version of small plates

packed with bold flavors and perfectly

portioned bites. Colloquially called

touchings because they are meant to

be eaten with your hands, these dishes

are rooted in Kerala’s unique Toddy

Shop dining culture, bringing the

true essence of regional specialities

to your plate.

Trivandrum Chicken Fry: Inspired by

the street food found in Southern

Kerala, this chicken fry has predominant

flavours of crushed garlic and

fennel. Succulent pieces of chicken

are marinated with fennel, garlic, chilli

& deep-fried making it a delightful

snack

Quilon Coconut Prawns: Prawns are

marinated in a spiced coconut masala,

then crusted with crisp grated

coconut and then tawa grilled. The

coconut imparts a rich, nutty flavor

that caramelizes on the prawns, and

curry leaves adds an aromatic touch.

Yet another signature from Chef Regi’s

kitchen

Chili Roasted Calamari - ‘Koonthal

Tawa Roast’ – squid rings cooked

on a griddle with toddy shop masala.

Squid rings are marinated in toddy

shop masalas and seared on a hot

griddle, where they develop a slightly

crispy exterior while staying tender

inside. The griddle-cooking enhances

the flavor of the masala, bringing out

the squid’s natural sweetness and

creating a dish that’s both spicy and

succulent

AM: We had the opportunity to try

a tonic that was taken as a shot that

you made for us! Can you tell us about

this?

CHEF RM: Kottuvadi is a Malayalam term

that translates to a wooden mallet. This

drink takes Chef back to his college days,

when just one shot of it would make you

feel like you are hit on the head with a

Kottuvadi. . It is a concoction of bird’s

eye chilli, ginger and country liquor, it’s a

drink that takes you to the ‘spice world’

on a rocket.

AM: During the meal we also had palate

cleansers as well - can you share more

about what those were?

CHEF RM: In the Kerala sadhya ( banana

leaf meal), pachadi is served as a palate

cleanser. It is either curd-based or sweet

and tangy fruit-based. Here, we make it

with pineapple which brings out the tanginess,

coconut and banana. This palate

cleanser helps neutralise the flavors before

starting the next course of the meal,

thus enhancing flavors of the food.

AM: You are a noted chef with a successful

restaurant Kappa Chakka Kandhari in

Chennai as well as in Bengaluru in India and

Chatti is your international debut here in

NYC which has been open for a little over a

year. What do you want your legacy to be

known as when people are thinking about

your food and flavors?

CHEF RM: I hope my work helps expand

the understanding of Indian cuisine globally.

India is not one cuisine - it is thousands

of culinary identities, techniques

and stories. If there is one thing I would

like my legacy to reflect, it is that regional

Indian cuisines deserve the same respect

and curiosity that the world gives to other

great food cultures. For me, food is documentation.

It is preserving memory, communities

and traditions that could easily

disappear with time. If people leave my

restaurants with a deeper appreciation

for Kerala and its culinary heritage, that is

meaningful to me.

AM: Are there any upcoming events that

we should know about that Chatti will be

involved in?

CHEF RM: We are constantly exploring

collaborations, seasonal menus

and cultural experiences that celebrate

Kerala beyond just the food.

There are a few exciting things in the

works around immersive dining experiences,

and we’ll be sharing more

very soon.

@chatti.newyork

PHOTOGRAPHY CREDITS | PG 174, -

PG 179, PG 183 - PG 187 LAH Studios |

PG 180 Vinayak Grover |

ATHLEISURE LIST: Various Destinations

THE RITZ CARLTON

YACHT COLLECTION

It’s that time of year when we’re ready for

a reset and an epic vacation whether traveling

solo, as a couple, or with friends, and

family. The Ritz Carlton Yacht Collection

provides the luxurious standards that you

have come to know when staying at your

favorite The Ritz Carlton Hotel.

When booking a stay on these yachts,

you will be able to navigate around the

world to coveted destinations and island

hideaways while enjoying spacious suites,

private ocean-view terraces, and a Marina

with direct access to the sea for watersports

that you’ll truly enjoy!

With 3 vessels to choose from Evrima (149

suites with private terraces), Ilma (224

suites with private terraces, large sun

soaked pool deck, multiple restaurants

with menus by Michelin-starred

chefs, and an expansive Marina beach

platform), and Luminara (226 suites,

the highest space ratio per guest at

sea, each suite having a private terrace,

and a Marina beach platform

with water toys to checkout coastlines).

Whichever one you choose,

you will find that your suites have refined

finishes, generous layouts, and

floor-to-ceiling windows that open to

your private terrace!

In addition to taking in the views, its

about enjoying your reset as well. It’s

the perfect place to indulge in personalized

spa treatments, having an

access to steam rooms, and taking in

a session at the beauty salon. We also suggest

enjoying our fitness studio with yoga

and personal training as well. Of course,

the best part of a vacation is the food that

brings in moments that you will continue

to think about long after you have made

your way to the next destination.

For those that are a bit more active, we

highly suggest that you take advantage of

the complimentary water toys from kayaks

and paddleboards. If you’re opting

out of that fun, the Marina Terrace allows

you to relax as well as to take into dynamic

views and cocktails.

Onboard, don’t forget that there is entertainment

that includes live music as well

as enriching cultural experiences that

take place as you cruise as well as when

you are ashore!

Whatever your plans, they have trips that

will take you to Alaska, Asia, Caribbean,

Mediterranean, Northern Europe and Baltic,

and South Pacific.

Think about what your trip should

look like and book what works for

you when it comes to relaxation, connection,

discovery, and the ability to

truly escape.

THE RITZ CARLTON YACHT

COLLECTION

Check the website for yachts and

destinations of interest.

ritzcarltonyachtcollection.com

@ritzcarltonyachtcollection

PHOTOGRAPHY CREDITS | Don

Riddle/Ritz Carlton Yacht Collection

ATHLEISURE LIST: Mykonos, Greece

Four Seasons Hotel Mykonos

We’re ready for a cliffside holiday without

a doubt! By staying at Four Seasons Hotel

Mykonos, we are ready for a secluded private

cove that is a mere few minutes away

from famed beach clubs, an enchanting

town, and the island of Delos. As they are

opening up for their first Summer season,

you are in for a treat! Not only will you have

a luxurious experience, but you will be vacationing

at the legendary birthplace of

Apollo, which is the most extensive mythological

and archaeological sites!

This hotel is on 15 acres of land and has accommodations

for 94 guests. WIth stone

walkaways, courtyards, and gardens this

is such a visual experience that you will be

able to enjoy throughout your stay.

Because this resort is on a cliff, you will be

able to enjoy panoramic views, you have

furnished terraces, and private

plunge pools that look like they spill

into the sea.

A vacation must have amazing food

and NYC’s Rockwell Group (Bar Chimera,

The Eighty Six, The Living

Room Cafe at W NY Union Square)

designed the restaurants that are

offered on the property. While staying

at this cliffside property, you can

enjoy Alef, a Mediterranean grill concept

which cooks via woodfire whether

you enjoy eating outside or inside.

If you’re looking for a Greek coffee

house, we suggest that you should

enjoy Kafeneo to kick off your morning

or to end your day with a glass of

ouzo. When it comes to coastal Italian

cuisine, we suggest that you dine

at Corbu. The Beach is a great place

for classic summer cocktails, juices, and

coffee.

For those who truly want to relax, you

must visit The Spa which has 7 treatment

rooms that include a couple’s spa, larger

suite, and an outdoor spa pavilion. The

spa also has a terrace, sauna, steam room,

and more. There is also a fitness studio as

well as a yoga studio for a complete body/

mind reset.

Aside from the spa, there are also 2 large

infinity pools on this private beach. You

can enjoy your time outdoors, with plush

loungers while enjoying snacks and drinks.

FOUR SEASONS HOTEL

MYKONOS

Karapetis

Mikonos 846 00, Greece

fourseasons.com

@fsmykonos

PHOTOS COURTESY | Four Seasons

Roxana Jullapat encourages people

to become adventurous with

their muffins, breads, and pastries.

We’re interested in making

her Herby Cottage Cheese

Scones, Midnight Cookies, and

Cherry Cutout Pie.

These goodies and more will let

you truly work with whole-grain

treats and you will have fundamental

pastry formulas, simple

sourdough techniques, and

tips and troubleshooting advice

throughout.

BEACH BUM: A LIFE

SPENT CHASING THE SUN

John Annetti

John Annetti

MORNING BAKER: RECIPES AND

RITUALS FOR BREAKFAST AND

BEYOND

W. W. Norton & Company

Roxana Jullapat

In Morning Baker: Recipes and Rituals

For Breakfast and Beyond, you’ll find 100

whole-grain recipes that are going to step

up your baking routine! For those that

feel that they need to get into a baking

routine, this book will focus on recipes,

techniques, and insights that the author

has learned as they get up to tackle their

baking tasks.

A coffee table book is always one

that you should have on hand

when it comes to creating great

placement on your coffeetables

or on your book shelf!

In Beach Bum: A Life Spent Chasing

the Sun, you will be transported

to an array of coastal destinations.

Although you can enjoy it

for the beach imagery, it is also a

series of images that look at the

freedom of being out and about,

creativity and ever growing wanderlust!

This cookbook allows you to

take a 15-year journey of capturing

these images in these landscapes

that you can feel like you

are popping out on vacation anytime

you need a moment and a

quick change of pace before you

For Creamy we’re trying the Lemony

Grains; Harissa Steak + Giant Couscous

with Pickled Onions + Pistachios. In

Zingy, we’re looking at Maple Chicken

+ Chorizo Grain Bowl. For Herby, the

Caper + Dill Dressing on Crispy New

Potatoes, Whipped Ricotta, + Pickled

Radish. In Spicy, the Kale and the Sesame

Soy Steak with Furikake Croutons +

Pickled Chiles souds interesting.

With all of these tips in addition to

making the recipes in this cookbook,

you will also be able to make a number

of variations that you will be able to

place into the rotation whenever hunger

strikes.

decide to actually pack your bags for

your next trip!

THE SALAD PROJECT: HOW TO

BUILD UNLIMITED SALAD: [A

COOKBOOK]

Ten Speed Press

Clem Baxby

One of our favorite dishes that we enjoy

for lunch and dinner (we also know that

there are breakfast salads as well). Now

the team at Athleisure Mag has their

salad destinations that we enjoy eating

at, but that doesn’t mean that we won’t

make our own from time to time!

In The Salad Project: How To Build Unlimited

Salad [A Cookbook], you will find 56

customizable meals that feature nearly

30 creamy, zingy, herby, and spicy dressings!

family, he has a community that

supports him and he and his

crew are always one step ahead

from the law!

NEMESIS

Netflix Original

Netflix

This is an easy to binge thriller from the

mastermind of STARZ’s Power, Courtney

A. Kemp takes us to LA where we follow

a cop (Matthew Law) that clearly loves

his job where it takes over all aspects of

his life even when it comes to being present

in the lives of his family and friends.

We also meet a conman (Y’lan Noel) who

leads a dual life where he is also a pillar

of his community. He takes time with his

As the stakes get higher and

higher, their worlds converge

and they realize that they have a

few things in common from their

past. Both are determined to

win and live their lives in the way

that they see fit, but they are in

a collision course. Ultimately,

both men find that the worlds

that they have crafted for themselves

take a turn and there isn’t

enough space for both of them.

In the end, who is the Nemesis

and at what cost will all of this be

worth their actions?

DUTTON RANCH

Paramount Originals

Paramount

We enjoyed Yellowstone across

all of it’s seasons and although

we were sad to hear that that

series ended after 5 seasons, we

were excited that the universe

would continue in a number of

ways. One of them being Dutton

Ranch.

We see that Rip Wheeler (Cole

Hauser) and Beth Dutton (Kelly

Reilly) have moved from the Yellowstone

and have wound up in

South Texas to live and restart

their lives in this spinoff. But a

fresh start is not always guaranted

because as the family looks

to rebuild, they meet a series of

people along the way that bring

complications - from question-

able ranchers to secrets that have begun

to rise up to the surface. How will

this new generation of Duttons be able

to navigate this?

COOKING WITH YOUR

GRANDMA

Chef David Rose

YouTube

We’ve been fans of Chef David Rose for

a number of years whether it’s his cookbooks,

sharing recipes on his IG, or his

TV appearances on the Today Show or

Good Morning America. When we found

out that he launched his own show, we

were intrigued!

This month, he serves as Host, Executive

Producer, and Creator of Cooking with

Your Grandma. This series in addition to

being about food is the connective tissue

that takes place when making meals.

In this show, he travels to various places

to cook with grandmothers. They talk

with him about the cultural roots from

the dishes that they are making, memories

that the recipes have, and the life

lessons that are passed down through

generations by making the dishes.

It’s a blend of flavors, history, and the

power of culinary storytelling!

AM MAY ISSUE #125

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