IT'S ABOUT THE STORY | MARIA STEN

This month's cover editorial is with actress and writer, Maria Sten. Throughout her career she has used her passion for creativity to navigate her interests whether it was being Miss Denmark 2008 and then representing her country at Miss Universe, working as a model and a dancer until connecting with her passion for storytelling!

For fans of Big Sky, she wrote for this crime genre series that took place in Montana; those who enjoy immersive podcasts, she included her voice work in QCODE's Narcissa; and she's currently in Prime Video's Reacher whose second season is streaming now and we're excited to see that not only is the third season greenlit, but it is already in production, and of course her character, Frances Neagley will be back!

We wanted to find out more about how she got into the industry as a writer and actress, the stories she likes to tell, how she gets inspired, being on Reacher, its success, working on projects she's passionate about, and more.

We also enjoyed our cover shoot with her at il Pellicano and Bijoux Lounge in NoLita which has been on our list to transport us as we navigate the winter weeks ahead.

ATHLEISURE MAG: We have been a fan of yours across the Narcissa podcast, your work as a writer with Big Sky and obviously with Reacher! But before we delve into that, in our research we saw that you were Miss Denmark 2008 and competed at Miss Universe as well, you were a dancer, and a model. What made you want to do that and to ultimately, dig deeper into entertainment as a writer and a producer.

MARIA STEN: You know, that’s a good question. I think that one thing that is true to my life and has always been true is that I have just zero chill. So I just want to do stuff all the time. I want to work, I want to challenge myself all the time and I want to grow. I came to NY when I was 18 to be a dancer and obviously when you come to NY as an immigrant, I did not have papers and I was working very hard to try and build my career and to build sort of a profile for myself so that I was able to get papers, and I was going back to Denmark and then randomly, Miss Denmark opportunity came up and I thought, sure why not? I won and then they said, do you want to go to Vietnam for 1 month and do Miss Universe? I thought, how could I say no to that? I think it was sort of a strange roundabout way as I don’t think that I consider myself to be a pageant girl per se, but it was such an incredible experience and I got to meet these amazing women from all over the world and I do still know a lot of people in that community. So you never know when these once in a lifetime experiences – how they can come about! For me, that was just something that I couldn’t say no to.

Then I think that from then on evolving into a dancer and then music, acting which I had done when I was a teenager and as a child a little bit. I sort of realized that these were the things that I wanted to do for my life. The desire to write came as a necessity to do so as I didn’t really feel that I could really stretch with the opportunities that were offered to me. Black women in the industry, at least at the time, it was more limited what we were offered. It still is in terms of opportunities, but of course, it is better now. I just wanted to write to play in the same roles that my other colleagues were able to play in as well. Then people apparently thought that I should be a writer! So now, I do both!

AM: I love that and to your point about the pageant system. In addition to my role here, as a fashion stylist, I have styled Miss America 2019 as well as Miss Ecuador 2018 ahead of her competing in Miss Universe that year. It is such an interesting world and that network is really amazing because the interest that a lot of the people do are so different. It’s literally that they could be rocket scientists, fashion designers, or other interests. It’s cool to see people that are part of that world!

MS: It’s really interesting and I think of course in America, it overlaps a lot. I’m still in communication with Miss Puerto Rico that was from my year, Ingrid who is also an actress, Meagan Tandy who was Miss California USA who was the year before me, and Miss Iowa from 2007 Dani Reeves is a good friend of mine. Not necessarily because we competed in pageants, but that network and you just find people like you do in any other industry that you connect with and you stay friends with! It’s really incredible. Meeting photographers like Fadil Berisha who is an amazing photographer did my very first headshot in New York when I was 19.

AM: I styled a shoot for an artist that he did the album art for – so talented!

MS: Yes he is and that was because of Miss Universe. I’m definitely grateful for that opportunity and it was only just a springboard for me to stay in the United States, to build my career, and etc. etc.

AM: I was such a huge fan of Big Sky and love that you wrote for this series. What drew you to this show?

MS: I am a huge Western nerd. I have been riding horses since I was 3 years old and I went to the US for the first time when I was 8 and spent a month with my family on a ranch in Arizona and I totally got bit by this Western bug because I grew up riding English and I had no idea that there was this thing that was called the Wild West and that there are these big wide open spaces with nature and cowboys with cool hats and six shooters! So I totally got obsessed with this world and watched all the westerns growing up and I had been wanting to write one for forever. I did write a pilot early on which was a spec of mine which was a period western. So when Big Sky came along, it was kind of an obvious choice for me. It was a Black female lead set in Montana and it’s a crime show and I thought – yes and of course, David E. Kelley (The Undoing, Love and Death, The Lincoln Lawyer) was attached! Generally, I don't do a lot of network television, but when it is David E. Kelley is doing it – that’s the parameters for it – that’s sort of a no-brainer for me.

AM: What do you look for in a project when it comes to you coming on as a writer?

MS: I definitely look for character and world and relationships. That’s definitely what I’m looking for and a lot of my projects are always born out of wanting to play in a world, but also what do I want to do as an actor? What could be interesting for me as an actor and also, what is the lack in the space? If I don’t see it in the space – female villains or Black people in the Western space – all of these things are things that I want to be playing in, but I don’t see – that is always a good incentive for me to start writing in some way, somehow. Definitely looking for things that are unique and have something to say. That is always important to me.

AM: What is your creative process like when you’re writing. It must be so interesting where obviously you’re thinking about the storyline and future seasons or how that character arc grows over a period of time. Where do you start with that?

MS: I definitely start with the pilot and I think about what is the pilot, who are the people that we care about, what is the central relationship, and what is the central theme of the show? Then, once I have a good grip on the pilot, what are we setting up with the world and the relationships with the characters – then I will branch out. I do that sort of organically. Once I’m flushing out the pilot, I’m thinking about when certain information will have to be revealed if you’re thinking about the season as a whole.

AM: Right.

MS: It’s an organic way and I don’t really have a way of going about it. I think that most things come to me in different ways. Sometimes I just know a scene, I know the beginning or the end, sometimes I just know the character and I just want to focus on that character and what interesting situation that I can put them in. Most of my own stories are like misfit families. Family dramas of some kind. So oftentimes, the central relationship will always be some kind of family relationship and how we can dive into these complicated relationships. Flawed characters are what I like to dive into. So that’s usually where it goes.

AM: I’m a huge fan of podcasts, generally true crime. But I really appreciate other genres in the scripted space. QCODE is one that I love with their immersive approach to storytelling and Narcissa was amazing and I loved hearing you in it. What drew you to that?

MS: Thank you!

AM: Oh it was so good!

MS: Yeah, I think that – what was happening at that time? Fun fact, I think at the time, I was home writing on something and I had just broken my wrist snowboarding so I was sort of just stuck at home and they said, “do you want to do this thing from your closet?” and I said yes absolutely because I really wanted to be able to do a project. That was one fun fact and also I think I really just wanted to dive into the character. That character is so interesting and not to give anything away, but playing something like that and the different dynamics that you have to sort of consider in playing a character like that, I thought it was interesting and to also look at AI and what’s to come in our society – I thought that that was interesting. For me, I thought that it was a fascinating dive into audio. I haven’t done a lot of voice work and I would love to. So I thought that it was a good way for me to get started.

AM: Over the holiday I watched the first season of Reacher and then watched the screeners of the 2nd season of Reacher. It's interesting that with as many shows that I watch and love there are always those that I haven’t gotten around to and I know I would love them! In prep for the interview, I wanted to see both seasons and it was so good and so fun to jump into. What was it about this show that you wanted to be involved in this series?

MS: Off the bat, it’s the action! I love the action, I love strong characters, kinetic characters, kinetic stories – Neagley, this word is so overused, but she’s a badass in a lot of ways and she also has this other kind of quirky quality about her. So to me, that was something really interesting to get to play with and to figure out how to make it interesting and grounded at the same time. For sure, to begin with. I knew it was going to be this splashy/action show and then when I got the job and I realized that there was this whole billion dollar book franchise that is behind it – I read all the books that Neagley was in and I got excited because there was so much to dive into and to explore that was about this mysterious woman that I got to play!

AM: Well beyond reading the books and the information that you were given, how else did you prepare to play her?

MS: Definitely kinetically. I was training just sort of on my own physique that we do as actors. Then I did kickboxing which I did when I was younger, shadow boxing, doing drills with a stunt team and then there was a lot of speaking to military veterans that had served – specifically women who had been in the army and the marines. I have a couple of friends that are veterans and so they put me in touch just so that I could understand what that life was like and the real things that you sort of have to endure day in and day out as being deployed and being part of this mahinery that is the US military.

I just love doing research and deep diving with characters so it was a combination of a few things.

AM: Obviously, not to have spoilers or anything, but where do we leave Neagley in Season 1 and where do we pick up with her again as we go into Season 2?

MS: You know, the good thing about the show is that each season is a contained story, right? We do 1 book per season so it feels quite satisfying where when we were in the first season, it was a limited series and if you’re watching the 2nd season, you don’t have to have seen the previous one to enjoy the next one. Of course, I think that you should so that you have an understanding of the character Reacher (Alan Ritchson), who he is and how he moves through the world.

But I think that we leave her and she’s come in to do her duty and to help save her friend. And now, we pick back up with her in Season 2 where there are bigger stakes for her and them because members of their unit have turned up dead. I think that is much more of a personal round and a personal story for all of our main characters this season. I think that the action and the scope of the season is indicative of that in terms of the action and the interplay between the characters and how stark it also is given that we shoot in the winter in Toronto.

AM: The final episode of the second season I was like, this is so exciting where everything ends. We know that it has already been greenlit for the 3rd season and we know that we will continue to see you. Do you know anything about the 3rd season that you’re able to share with us or what would you like to see if you were able to be in the Writer’s Room?

MS: I may or may not know things that I may or may not be able to talk about! So we can leave it at that ha ha! Of course, we will see Reacher do cool things in Season 3 and if Nealey shows up to lend him a hand again – hopefully that will be exciting for the fans as well as it has been in the other seasons. I think that the liberty of doing a book per season, we can dive into new stories as we adapt them for screen. The showrunners and the powers that be can fit it into what they feel is right for the TV version. So a lot more action of course, but the story changes in terms of scope, in terms of world, and I think that it will be interesting to see what comes next.

AM: Are there any upcoming projects that you have that we should keep an eye out for?

MS: I’m currently working on a few things on the writing side. I just finished a pilot which is a modern Western set in Wyoming where I also live. Right now, I also have 2 features in development, but they are in very early stages, but that’s what I plan to be working on for the writing side this year.

AM: When you’re not working on a project or in the throws of a project, how do you take time for yourself?

MS: I travel a lot. I love to go to different countries exploring different cultures. I specifically go to Mexico a lot, I go to Southern Africa a lot, I spend a lot of time on horseback in the bush in Southern Africa. There’s just nothing better than seeing wildlife from horseback. For me, it’s a great way to of course get inspired, reset, and step away from the hustle and bustle of our industry and just to have some stillness and to be off of our phones and to reconnect with nature.

IG @mariasten

PHOTOGRAPHY COURTESY | PG 38 - 45 + 45 Prime Video/Reacher | PG 42 9LIST STORI3S + PG 118 NEW YEAR N3W YOU Image Courtesy Maria Sten |

Our shoot with Maria Sten took place on Mulberry street in NoLita at il Pellicano and Bijoux Lounge. Following the credits from this photoshoot, we delve into into this restaurant as well as the lounge so that you can plan your next night out in an epic way!

IT'S ABOUT THE STORY COVER EDITORIAL | TEAM CREDITS

PHOTOGRAPHER Paul Farkas | FASHION STYLIST Kimmie Smith | MUA Rebecca Restrepo | HAIR STYLIST Corey Tuttle |

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@shes.kimmie

@rebeccarestrepo

@coreytuttlehair

IT'S ABOUT THE STORY COVER EDITORIAL | CREDITS

LOUNGE LOOK PG 16-19 | BUCK MASON Molasses Lounge Wool Shirt + Pants |

FITNESS LOOK BACK COVER + PG 20 - 25 | COSMOLLE Air Wear Long Sleeve + High Waisted Legging Set | ATHLEISUREVERSE Varsity Jacket | NEW BALANCE 550 Sneakers |

OUT + ABOUT LOOK PG 26 - 29 | GREY BANDIT Adriana Coat | LNA CLOTHING Essential Cotton Kaden V Neck | MAVI Wide Leg Pant | ABBOTT LYON Curb Chain Necklace | SEQUIN JEWELRY Marleigh Evil Eye Charm Necklace | NAGICIA Braided Ring | SMARTGLASS JEWELRY Cube Gold Ring in Aqua and Antique Clear |

NIGHT OUT LOOK FRONT COVER PG 30 - 35 | FORE Dress | ALEX SOLDIER Silver Drop Earrings with White Topaz | LAGOS Caviar Beaded Ring, Black Caviar Silver Station Ceramic Caviar Beaded Bracelet, Black Caviar Single Station Ceramic Diamond Bracelet, Signature Caviar Silver Caviar Bracelet | STEVE MADDEN Evelyn |

PHOTOGRAPHY CREDITS

PAUL SHOT WITH | CANON Mark IV and Canon Lenses - 24-70, 70-200 + 50 1.2 | SIRUI Dragon Series Bendable RGB Panel Lights set of 2 of B25R*2 + DJ280 |

ATHLEISURE MAG: It was such a pleasure to have our cover shoot with Prime Video's Reacher star, Maria Sten. Tell me about the backgrounds of the co-owners of this restaurant from previous restaurants etc.

IL PELLICANO: Owner, Massimo Tabacco's journey from Rome to New York City in the mid-eighties led him to work in several esteemed Manhattan restaurants like Tre Merli, Azzurro Ciaobella, Coffee Shop, and Paper Moon Milano. In the early '90s, he opened Gilda near Saks 5th Avenue, where he forged a lasting friendship with Kyky Conille, who became a significant part of his citywide ventures. Kyky Conille is known for nightclubs in NYC like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons. The restaurant is located above Kyky Conille and Dimitri Hyacinthe’s new club, Bijoux Lounge, which has become one of NYC’s hottest going out spots. Il Pellicano and Bijoux will be working together to deliver elevated dining upstairs and a late-night menu down for Bijoux’s patrons’ downstairs.

AM: When did il Pellicano launch and can you give us some background on the restaurant as I know you have a sister restaurant in CT.

IP: Popular, Fairfield, Connecticut Italian restaurant, il Pellicano, is opened its first NYC outpost. Known for their infusion of old classics with a modern twist, Il Pellicano will stand apart from the other traditional Italian restaurants on its block. Il Pellicano is located at 149 Mulberry, and encompasses a 50-seat dining room, a 40-seat front patio and 30-seat back garden. Owners Massimo Tabacco and Kyky Conilleofficially opened its doors to the public on Friday, January 12th.

AM: What is the importance of the Pelican?

IP: The Pelican (Il Pellicano) is a small hotel in Poro Ercole, Italy where Massimo (owner) used to ride to with his friends with motorcycles from Rome. Amazing ride on the coast of Tuscany, so it always had a sentimental meaning to him.

AM: Tell us about the design aesthetic of the restaurant and the meaning behind the name.

IP: The design is sleek and modern with green booths and gold light fixtures. The walls are filled with framed photos of Pelicans – drawing from the name.

AM: Who is the Executive Chef at il Pelicano on Mulberry St and can you provide information on their background and kitchens that they have worked in?

IP: Chef Saul Media is the executive chef at Il Pellicano on Mulberry Street. Chef Media’s heritage of Puebla Mexico is where the kitchen was his earliest classroom thanks to his grandmother and aunts. In his early twenties he embarked his journey to NYC, Connecticut, West Coast and then back to the East Coast making a mark in the world of culinary arts. With Chef Media’s first few years in the trenches starting as a dishwasher, then a line cool and then eventually cooking in renowned establishments including Gibsons Italia in Chicago, The Mark by Jean-Georges in New York, G’ios Italian and Cena’s restaurant in Tampa Bay, and the iconic steakhouse, The Forge, in Miami, among others.

AM: For those who are coming for lunch, tell us about 3 appetizers that we should try when dining with family or friends?

IP: Olive Oil Flight – three select styles of monini single harvest olive oil served with fresh baked herb focaccia

Caesar Salad – romaine arugula, croutons, parmigiano Reggiano, Caesar dressing

Heirloom Tomato Caprese – bocconcini mozzarella, basil oil, balsamic pearls, parmesan gel

AM: What are 3 main dishes that you suggest that we should have when we're coming in for lunch with family and friends?

IP: Chicken Milanese - arugula, tomato, cucumber, onion meyer lemon vinaigrette

Cacio E Pepe – Bucatini, Pecorino, Cracked Black Pepper

Tuscan Steak Sandwich – Shaved steak, cubanelle pepper, raclette cheese, carmalized onion

AM: What are 3 cocktails or wines that would be great to pair with our meal?

IP: Super Tuscan, Promis by Gaja, ITALY

Sancerre, Moulin Camus, ITALY

Barreled Negroni – Gin, Campari, Antica & Barrel aged in House

AM: For dinner, what are 3 dishes that you suggest to begin our meal?

IP: Forgmaggi e Salumi – rotating selection of curated meats and cheeses and house made accompaniments.

Carpaccio Di Polpo – thinly sliced octopus, roasted eggplant and tomato musarda, sherry glaze

Suppli di Riso Funghi – roman rice rice ball stuffed with mozzarella, parm, truffle dust, pistachio cream

AM: What are 3 dishes that we should have our eye on?

IP: Carbonara fettuccine - parmiggiano reggiano, guanciale and cracked pepper

Tartufo Al Funghi - pappardelle, wild mushroom blend, white truffle, pecorino romano

Pork Chop Scarpariello - cherry peppers, onions, white balsamic, crispy potatoes

AM: What are 3 sides that we should have with them?

IP: Rainbow Carrots, Mushroom Blend, and Asparagus.

AM: What are 3 cocktails that we should have in mind?

IP: Olive Oil Martini - tito’s fat washed with monini olive oil, cocchi bianco, brine, castelvetrano

Durazno Verde - tequila, ancho reyes, peach, lime, poblano ice, tajin

Amari & Aperitivo - a custom cocktail experience: select the bitter and the bartenders do the rest!

AM: What are there 3 dessert options that you suggest?

IP: The Almond Cake, The Smoked Burrata with Dried Figs, Infused in Truffle Honey, and the Chocolate Budino.

AM: As we navigate the winter and look towards the spring, are there any events that we should know about?

IP: Weekend truffle party brunches and a new truffle menu launching.

In Athleisure Mag's DEC ISSUE #96, Bijoux Lounge was featured in Athleisure List. We wanted to share a bit more about this hot spot!

As temperatures drop below freezing, venturing out for a night in NYC has become dreadful. The struggle of searching for a spot to stow away your bulky winter coat, spending ungodly amounts to Uber two blocks or enduring long club lines is very real. What if we told you there was a way to enjoy an entire night out without ever leaving a single location? In the past year, it has become increasingly common to bars/clubs or vice versa allowing you to complete the night out within the confines of one building. Il Pellicano & Bijoux Lounge is NYC’s newest restaurant and bar combination. Nightlife maven Lionel “Kyky” Conille, a pioneer and renowned for his NYC nightclubs like Provocateur, PM, the original Bijoux, and Lily Pond in the Hamptons, quietly marked his return to the scene with the opening of Bijoux Lounge at the end of 2023. This speakeasy-style, moody red-lit club has already hosted notable events, including the 21st birthday celebration of "Summer I Turned Pretty" star Lola Tung and Society Management's model-filled holiday party. Above the bar, Bijoux owner Conille and longtime friend Massimo Tabacco unveiled Il Pellicano a few weeks ago. The menu promises a seamless fusion of timeless and contemporary Italian flavors, echoing some of the beloved dishes from Il Pellicano's Connecticut location. Collaborating seamlessly, Bijoux and Il Pellicano are set to provide a can't miss elevated dining experience upstairs and a late-night menu downstairs.

IG @ilpellicanonewyork

@bijouxnyc

Read the JAN ISSUE #97 of Athleisure Mag and see IT’S ABOUT THE STORY | Maria Sten in mag.

BEHIND THE SPARKLE | TAYLOR CUSTOM RINGS

We're always looking at how we can add to our jewelry boxes and with so many choices, it's important to know more about what you're buying when it comes to diamonds. With options from natural diamonds and lab diamonds, we wanted to delve deeper into things that are worth noting when you're making this purchase as well as how the technology has advanced to such a point that the possibilities are endless.

We sat down with Jerry Taylor of Taylor Custom Rings who talks about what brought him the diamond industry, his passion for lab created diamonds, having the knowledge necessary to purchase your diamond, and the process of how these pieces are created.

ATHLEISURE MAG: When did you first fall in love with diamonds and gemstones?

JERRY TAYLOR: It was very accidental actually in college, broke and looking for a job. I interviewed at a jewelry store, kind of begrudgingly. I wasn’t really interested in high pressure sales. That’s how I kind of viewed the jewelry industry and that store that I ended up working at was a great place to be. I had a great boss that really mentored me in the industry and I fell in love with it way back in 2003.

AM: Oh wow, at what point did you decide that you obviously wanted to delve deeper into the industry and become a graduate as a gemologist at GIA which is a whole other level to be involved in that.

JT: Yeah, again, I am going to use the word accidental and you will probably hear it a few more times! I was in school studying and I was pre-med. I wanted to do something in the medical profession and that was my plan. In the end, I was planning on being a dentist, that was the goal. I have an underground degree in science and it was probably my Junior year that then my boss said, “hey, I think that you would do great in the industry. I don’t know if you thought about making a career out of this, but I think that you could." I knew that and I started thinking about it and I ended up deciding that this is what I wanted to do as opposed to going on to dental school. By the time I graduated, I was working full time as a manager at that jewelry store and after my undergrad, I decided to do my graduate gemologist degree at the Geological Institute of America so that’s how that played out!

AM: That’s crazy!

Why did you decide that you wanted to launch Taylor Custom Rings?

JT: So, working in retail, I was at that store for 12 years. At the beginning of that time, custom designed rings weren’t really accessible to most customers. So if someone drew a picture and wanted something to be created, they wanted an element of one ring with an element of another ring, and they wanted it to be combined – the way to custom make a ring was difficult to do. You would have a bench jeweler sit down with a block of wax and hand carve the design. That was just really limiting so most jewelry stores didn’t offer that service because it was very very expensive and it took a lot of time. It was also high risk for the customer because they weren’t certain that it would turn out exactly like they would want it.

AM: Exactly!

JT: So, basically, that was something that always intrigued me. People would come in asking me for that and I really wanted to say that we could do custom. So that was one of my projects or roles in my company to figure out ways to be able to offer custom projects to our customers. I was trying to stay on top of technology and manufacturing processes and basically computer design technology in the jewelry industry took off where instead of carving wax by hand, you could design it all in a software system and then you could send a specialized file to a robotic mill that would cut the wax for you and it would be precise. Then you could finish manufacturing the process from there so that the finished ring would be very predictable and similar to what you could represent to a customer before they made any final decisions in a picture. So that was a really fun time in the industry to be able to figure out the best way to do that and I spent a lot of years developing that system and that process and building relationships with great designers and manufacturers. Because of that, the market shifted and a lot of things became available and people were drawn to and wanted to have custom rings.

As I worked retail and really loving helping people to make their custom projects, another thing that happened with online shopping – it makes me feel old because it’s like talking about when pictures launched!

AM: Well I was born in ’79 so I’m right there with you ha!

JT: Ha we’re in the same age frame. So people came in with their picture board and said, “I found this ring and I really want to make it like this.” A lot of diamond companies started listing their inventory on websites and really started cutting out a lot of the markup. Because when you don’t run and operate a jewelry store, you don’t have that kind of overhead. You can charge a lot less and that became a thing where more and more people were coming in with online quotes and asking for price matching and they wanted the online price but the retail experience. That was really hard to run a big retail store and to be able to do that. But I really loved that part of the process and I had worked in the industry for over 10 years and I started to feel like I wanted to do my own thing. I didn’t want to be restrained by an existing company or limited opportunities for growth and so Ashley and I, my wife, decided to launch the business and it was actually terrible timing in a lot of ways. She was 8 months pregnant with our last kid, kid number 4.

AM: Oh lord!

JT: We had recently bought a home and it was just – a lot of people close to us thought that we were insane. And we were, but we just felt that the timing was right. We had this idea to have our own company and to be kind of a hybrid to have our own online business, but have the ability to work with people personally through their projects and to cut out some of the overhead with this sort of price competitive thing that we were filling in the industry. So we did that in the Summer of 2015 by launching Taylor Custom Rings.

AM: As an Accessory Expert so I have had the pleasure of sitting there and watching how the diamond industry has changed especially with people looking at natural diamonds versus lab created diamonds. The different options that are out there, it’s a great time to see where everything continues to go especially when you’re looking at ethical sourcing.

Why did you choose to work with lab created diamonds?

JT: Well I was always intrigued by the science and lab created diamonds was created in the 50s, but it was for industrial goods like sandpaper, drill bits and things like that. It wasn’t until more recently that the technology had advanced to a point where they could create gem quality for diamonds. When that became a thing, I was very interested in the technology and the process, but also I was very involved at that point in sourcing. I would fly to India and New York and buy the diamonds we needed for inventory.

What I realized in working with mined diamonds, that even if you worked with great companies, which we did – you could only trace them back so far.

AM: That’s very true!

JT: Even though the industry post Leonardo DiCaprio and Blood Diamond and the response to the horrible things that happened in Sierra Leone, they have tried to implement more practices to be more accountable when it comes to sourcing. It’s not perfect and it’s far from it. That was something that we felt! We were always a little uncomfortable in saying that we actually don’t know 100% even when our suppliers are telling us that they came from this mine in this country – it’s very hard to actually validate that. So lab grown diamonds were very attractive for that reason. They pose a very significant societal benefit to be able to know that this diamond didn’t come out of a conflict zone, it’s not funding war, we know that it was grown here, it was polished here, and we can actually track it. That was very attractive.

Also, lab grown diamonds aren’t controlled by the big conglomerate, like DeBeers. So pricing was very attractive and pricing has come down since then, but even in the beginning it was such a significant difference between a mined diamond. Customers loved it! Who doesn’t love the idea of getting a diamond that they feel better about socially and environmentally, but that it also costs less. It’s a no-brainer and at the beginning, we started offering our customers both and asked which they preferred and the overwhelming majority were choosing decided to really lean into it and now that’s all we advertise on our website and it’s been great!

AM: I love it! I know that it’s something that I personally enjoy and I also love that over the past few years, the depth of colors and different options that are available – it’s interesting to see where that part of the industry has gone and it does make me feel that when I am wearing it, I know exactly where that came from! Like you said, I don’t want to wear something that is funding situations that I don’t support.

So for those that are looking to buy lab diamonds, what are things that people should be aware of whether they’re purchasing from you or another store in the marketplace to consider?

JT: Yeah so, there’s some real basic things. You know about the 4C’s – diamonds are graded in 4 basic categories. The carat weight which is how much the diamond weighs when we put it on a scale. The cut grade which is the brilliance and the sparkle that the diamond has, the color of the diamond which is how much yellow or brown or colored hues that are saturated in the diamond and how visible that is. Then it’s the clarity which is internal characteristics that happen as diamonds form whether it’s in the Earth or in the lab. They have the same clarity inclusions and the more they are and the more noticeable they are, the less valuable the diamond is.

Those are the 4 basic factors and then it gets pretty nuanced. I’m kind of a nerd about this stuff!

AM: Loving this as it’s my wheelhouse!

JT: There are a couple of big things that aren’t necessarily – like if you were on a website in their database and you were trying to choose from your computer screen or if I’m looking at a suppliers list of inventory and looking at the numbers, there are a few things that don’t show up.

The first one is color nuance. So this happens in mined diamonds some depending on where they originate, sometimes they have a prominent green or brown color and that color is undesirable and it’s not pretty. It’s not enough green to make it an actual green diamond or enough brown to make it a colored diamond. It’s a hint of it and it makes you think that you want to clean the diamond. But when you do, nothing changes so that’s true for lab grown diamonds as well. One of the most common color nuances is blue. Blue can happen naturally by the chemical boron. It can make the diamond a little bit blue it can make fluoresce under black light. If there is a lot of it, it can make a really beautiful color. So in nature that happens and it’s very rare and blue diamonds are very, very rare. But if there is a little bit of it in there, it has what we call a nuance in it. And again, unless someone wants something that is a tiny bit blue, it’s not a desirable trait. Oftentimes, it’s not offered on the grading report. Sometimes it is if it is very strong and it will say in the comment section, blue nuance. But it’s not often that that is the case. That happens with brown and grey and even green. So that color nuance is something that when I am buying diamonds for inventory or sourcing for a customer, that is an additional criteria that we’re really picky about and we don’t want to have any kind of color nuance in a diamond.

AM: That’s really interesting and why do you think that people don’t really list the nuance?

JT: That’s a great question and I have gotten a lot of different answers from all of the grading laboratories. But basically, their mission is to provide reliability in a third party grading report for consumers so that they have confidence in what they are buying. There is so much that goes into grading and analyzing a diamond and they want to make sure that it is digestable for the public and that it's not too much to figure out. They want to make it simple and effective so there are these things that are right there on the border that I would love as someone in the jewelry industry, I would love to see that on a report and that additional analysis. But I think that out of simplicity and also, I have to say that a lot of people don’t care as much. A lot of jewelry is made for chain and mall stores so it’s bought in a different way than how our customers come to us when they make a purchase. So there’s also a massive percentage of the market that doesn’t care. You’d have to call and interview GIA to get a response which would be better than mine, but I have the sense that they don’t want to devalue the product.

AM: I think that what you’re saying makes sense to me. When you talked about the nuance, it’s the first time that I have heard of it and after you explained it, I know it’s something that I would be looking for as I’m someone who really does care about details like that. But I can also understand that for John Q Public who’s going to his local mall, you know the 4Cs and that may be tapping you out a little bit.

JT: Yeah. They want something that’s beautiful and is going to go into a great piece of jewelry and not everybody is looking for that detail and they just want to know that it looks nice.

AM: How long does it take for a lab diamond to go on its journey from being what it starts as to a piece that can go into your ring?

JT: The bigger the diamond, the larger it takes. But the average size I would say is between a 1 and 2 carat diamond and that takes about 3-4 weeks to grow. Then it has to be cut and polished like a mined diamond does and depending on that process it’s another couple of weeks. It’s pretty fast!

AM: Oh wow! That’s very interesting.

So, just like in fashion there are always trends. What are the trends as it pertains to diamonds and gemstones in jewelry and more particularly in engagement rings?

JT: As far as diamond shapes go, oval is really the most popular shape and round diamonds are the most classically always popular choice and always in style. Just like I’m sure fashion does, it’s cyclical really. What’s popular in the 70s comes back in time again and the same with jewelry.

A fun thing that we’re seeing right now is that marquise shaped which is like a football shape, that’s becoming really popular again. I probably went 10 years like in the early 2000’s never selling it because no one wanted it and so that is coming back which is fun! It’s a fun shape because it’s really big for its carat weight, but it covers a lot of surface area and you can do some fun things with it from a design perspective. Radiant cut and cushion cut is popular also and then as far as jewelry styles, yellow gold is one of the most popular color metal right now. If we were talking 10 years ago, rose gold would be the most popular metal. Yellow gold is like the round diamond shape, and it has always been really classic. It’s really popular right now. Of course silver an platinum gold, the more silver looking metals are steadily really popular.

Thicker bands are very popular right now. We went through a phase where everyone wanted thinner or very dainty bands with little prongs.

AM: Which I was never a fan of!

JT: Yeah, from a durability standpoint, it’s kind of scary! One of the things that I know from the technical standpoint, wider and chunkier rings are becoming more popular which is very cool and they just hold up better!

AM: For lab grown diamonds, can you pretty much get any shape just as you would in natural?

JT: Yeah the supply has become much better. In the beginning, it was very hard to do that. Because there were only a few growers and the inventory was very limited and it was getting sold very quickly to the buying networks around the world. Now, you can basically get whatever you want!

We’ve custom grown and cut diamonds for customers that want something that’s not available. We did a 3.5carat portrait cut which is a very thin diamond that’s flat on the top and the bottom with facets around the edge so that it’s sparkly on the edge but completely see through in the middle.

AM: Oh wow!

JT: We set a little green emerald right underneath that diamond so that you could see through to that emerald on the ring. That custom diamond was custom grown and custom made for that customer because that’s not a readily available diamond on the marketplace.

AM: That’s interesting!

JT: So there is a lot of availability right now. It’s really exciting.

AM: I love that because I have always been a fan of Asscher and Cushion Cuts. I know for myself over the last 15/20 years, I have always said that I would only wear a lab created diamond. So to see where sites that I have been watching over the last few years have increased their assortment to a number of shapes, cuts, and colors – it’s absolutely amazing. As you said, it’s a lower price in comparison to getting that ring from the natural diamond. So it’s cool to see where the technology and interest has gone.

When people are coming to you, what is the process when someone is looking to have their ideal ring created by you? Not necessarily having you grow the diamond although that is something that’s amazing and what I would want. What would that normal process be?

JT: We have 2 kinds of customers that we serve now. We’ve been an online business since the beginning and have helped customers from all over the US, Canada, and even other countries. They contact us through our website and we have a team of design consultants where after they fill out a design form, they take it from there and work with them step by step to make sure that they at first know their vision and that the customer gets exactly what they want. We give them a very accurate quote from us so that the custom er knows exactly what it costs and then if they decide that they want us to make the ring for them, we do half the deposit up front to get started. Our design team then renders the ring digitally with our software so that the customer can see a photo realistic rendering of what the ring will look at from multiple angles. We even send them a rotating 360 animation and we work with them on any revisions. So it’s a very visual process and we want to make sure that it’s perfect and that there are no surprises when it’s finished. So if they want to have anything altered, we work through those revisions with them and once they approve the design, we finish making it for them. Then, we ship it to them. That’s a really fun process and that’s what we did for a very long time.

Then last May, we opened our first retail store and so we have a showroom now. My wife and I over the years have designed our own line of rings and so we have those on display so that people can come in and browse through our collection and if they fall in love with an existing piece, they get to pick out the exact diamond that goes in the ring. We have an inhouse goldsmith that puts the ring together and they come back and they can pick it up!

Then we can also do the full custom process too. If they have ideas or they want to do combinations or they have pictures, we can go through that process with them as well.

AM: That’s really cool and it’s awesome to hear how over the years you have navigated different ways to approach the vision you have and how you have stayed focus on lab created diamonds! Even with my background in natural diamonds as well as lab diamonds, you left me with some nuggets and details that I will have in my pocket as I purchase pieces of this nature from understanding color nuance and the fact that I could have my ideal lab diamond grown as I am all about customization and I know our readers will love being aware of that as well as knowing about the trends and what’s going on in the industry as a whole as well as in this particular area.

JT: It’s always great to talk and this was just the tip of the iceberg and I always welcome future discussions from you.

AM: Absolutely, the wheels are churning as I think about everything we talked about.

IG @taylorcustomrings

PHOTOGRAPHY COURTESY | Taylor Custom Rings

Read the JAN ISSUE #97 of Athleiure Mag and see BEHIND THE SPARKLE | Taylor Custom Rings in mag.

SLOPES & SAFE SUN | KIEHL'S X JACKSON HOLE MOUNTAIN

We all love packing a bag and heading out to a destination. Of course, we always love sandy beaches, but it's also nice to immerse ourselves in a bit of a winter wonderland as well! Jackson Hole is a destination that can be enjoyed year around, but this time of year when it comes to the snow, being able to enjoy a number of activities as well as we enjoy cuisine and the town at large.

Those who are in the region will have the ability to enjoy the elements while maintaining their skincare with the iconic brand Kiehl's. We took some time with Isabelle Carramaschi, SVP Kiehl’s to find out about the brand historically, their innovations, how they have embraced sports, and what they are doing with Jackson Hole Mountain Resort. In addition, we

chatted with Andrew Way, Marketing VP of Jackson Hole Mountain Resort, to find out about the area, what makes it a must-visit destination for those during this time of year as well in other seasons, and to learn more about the culinary offerings as well as upcoming events that we should know about.

ATHLEISURE MAG: Kiehl's launched in 1851 on 13th and 3rd Ave here in NY. Tell me about John Kiehl's and what the first product was that the brand released?

ISABELLE CARRAMASCHI: In the late 18th century, John Kiehl, with a keen interest in homeopathy, bought a New York apothecary's shop first opened in 1851 by Louis Brunswick, a German immigrant. Inspired by old-world apothecaries, he used the store to offer free consultations and hand-compounded custom remedies.

With his custom remedies and personalized consultations, John Kiehl developed a special community around his apothecary, where care was available to anyone who walked through the doors. These unique values helped to build Kiehl’s and remain at the heart of the brand today.

AM: It seems that the brand has always looked at the customer experience from having the concept of "Try Before You Buy" in 1922 as well as being one of the first companies in 1924 to list their ingredients on the label before the government made this a mandate. Why was the brand ahead of its time in this space?

IC: I believe the brand will remain ahead of its time in the space so long as it remains true to its values and places community first. The brand has always prioritized inclusivity and the care of others, made evident in its embracing of the LGBTQ+ community during a time when they were faced with adversity during the AIDS epidemic. The brand’s commitment to sustainability and transparency with our ingredients is based on the same principles; we care about what is inside our formulas and its impact on the world we live in. Kiehl’s will continue to put clients before sales with custom treatments and personalized consultations – we joke at L'Oréal that the Kiehl’s team would rather make a friend than a sale.

And of course, we need the business to do well to support our staff, our causes and our community; but we believe one in consequence of the other.

AM: Science seems to be core to the brand as Aaron Morse not only took over the family business, but he was known for formulating an early form of penicilin and he gave the US government a special Aloe Vera Cream that could be used on radiation burns. What are some of the things that he created that are still hero products within the assortment today?

IC: In our view, Aaron created something bigger than product! He created a testing methodology that is applicable to all our skus. Due to his education, exposure to war, and sense of adventure, Kiehl's creams were always put to the test against extreme conditions. A few products that have stood the test of time include the Lip Balm #1, Calendula Herbal-Extract Toner, Blue Astringent Lotion, Crème de Corps Body Lotion, and Ultra Facial Moisturizer (with more than one sold every minute in the U.S.!).

AM: The brand has over 100 products and artifacts that are in the permanent collection of the Division of Medicine and Science at the Smithsonian National Museum in DC. What does it mean to the brand that it has a legacy that started as an apothecary/pharmacy and continues to this day?

IC: It's a great reminder of where we came from and how much expertise this brand carries.

In the acquisition by L'Oréal, it was essential to learn and preserve the values and soul of the brand and respect more than a century of expertise. Of course, there is always excitement around new brands, but there is so much knowledge and history behind Kiehls.

AM: In 1988, the brand sponsored the Everest '88 Expedition, which was the first ascent on the east face of the mountain without supplemental oxygen! But they brought an array of Kiehl's products! What was the thinking behind sponsoring this event, and what is the connection between the beauty brand and sports?

IC: As mentioned above, through his love for adventure, Aaron Mores looked to enhance the performance of products by putting them through extreme testing; taking products to be tested and reformulated based on voyages such as The Everest ’88 Expedition has had a tremendous impact on how we formulate, test, and market our products today. We hope to bring to life this spirit of adventure through our partnership with Jackson Hole Mountain Resort while also celebrating the community and creating experiences as Aaron did with his expeditions.

AM: How did the Kiehls and the Jackson Hole Mountain Resort partnership come about to be the official 2024 SPF Partner?

IC: As a brand centered around community, we love finding and partnering with communities, creators, and brands that share our beliefs. Jackson Hole Mountain Resort is a unique place that embodies the spirit of adventure and outdoor exploration year-round, resonating deeply with the Kiehl’s brand heritage. One of Kiehl’s main goals is to preserve the values and rich history of the brand - one being “adventure testing” to further highlight our efficacious formulas and technology.

Now that we have some backstory about the brand, hero products, and how they have continued to be involved in sports, we wanted to know more about this resort and what makes it so unique. Andrew Way, the Marketing VP of Jackson Hole Mountain Resort gives us the inside scoop.

ATHLEISURE MAG: Why is Jackson Hole, in terms of the area, a destination for outdoor enthusiasts, especially during the winter, as it is located in Wyoming's Greater Yellowstone Ecosystem as well as Grand Teton National Park?

ANDREW WAY: Jackson Hole Mountain Resort's (JHMR) northern boundary is Grand Teton National Park and we operate on a Bridger Teton National Forest permit. The views are stunning and 97 percent of the land in the Jackson Hole area is open space and will always be protected. Getting outside and going on an adventure is right out our front door and deeply ingrained in our local culture.

AW: Jacksonhole.com has a ton of information for people planning a trip to Jackson Hole, ranging from First Timer’s Guides to booking a full family vacation. We also have a ton of great content that will help anyone plan their trip.

JHMR first opened in 1965 with Apres Vous Mountain. The Jackson Hole Aerial Tram opened in 1966, taking people to the summit of Rendezvous Mountain. The Aerial Tram is an incredible experience that whisks skiers and riders 4,139 vertical feet in 10 minutes, accessing some of the best terrain and fall line skiing in North America.

AM: How much snow does Jackson Hole get?

AW: The combination of snow and terrain make Jackson Hole one of the top destinations for skiers and riders. We average 458 inches of snowfall each season, and it’s usually light, powder snow.

AM: The partnership between JHMR and Kiehl's seems like a natural fit! For guests that are coming to the resort, how will they be able to engage with this collab?

AW: We are excited to offer sampling of Khiel’s products to guests throughout the season at the base of our lifts. Kiehl’s will also be hosting an activation in March, when guests will be able to check skin health, sample products, enjoy some NYC-inspired treats, and receive complimentary ski/board waxes.

Kiehl’s products are available for sale in key JHMR stores, including Jackson Hole Sports, Teton Village Sports, and Rodeo.

AM: Tell us about Kings and Queens.

AW: Kings & Queens is one of the top freeride events available to elite skiers and snowboarders, held at the world-famous Corbet’s Couloir. Athletes have pushed the limits of what’s possible in blending freeride in steep, big-mountain terrain. It also has an important history of equality, with equal prize money for women and men and the athletes themselves judging the competition and determining the winners. We can’t wait to see what goes down this year, with one of the best lineups of athletes we’ve ever had.

AM: Tell us about the lodging options that are available for those that want to spend time on the mountain as well as to have a luxury experience when they are off of it.

AW: From luxury stays at the Four Seasons to staying at the historic Hostel in Teton Village, there are lodging options available for everyone. My personal favorite is the Teton Mountain Lodge & Spa, which blends luxury with authentic mountain living. I also recommend Jackson Hole Resort Lodging, which offers vacation rentals at the base of Jackson Hole Mountain Resort that are perfect for a family looking for more space.

AM: We always enjoy having a great meal, especially when we're doing a lot of activities. Can you tell us about restaurants that are on property that we should have on our list?

AW: Piste Mountain Bistro offers a wonderful dining experience at the top of the Bridger Gondola. The menu is as spectacular as the views, which overlook the Jackson Hole valley.

AM: Can you tell us about Corbet's Cabin and their Top of the World Waffles? What are 3 of your favorites?

AW: Corbet’s Cabin serves world-famous waffles from the top of Rendezvous Mountain at 10,450’. Earlier this year USA Today named Corbet’s Cabin number two on its list of the 10 Best Ski Restaurants in North America survey. My favorites are the Gateway (with peanut butter and bacon), Trad (with brown sugar butter), and Italian, which features Nutella.

AM: Outside of activities on the mountain, what are other activities that are in the area that we should have in mind this winter?

AW: Skiing is my favorite activity in the winter, but there’s lots more to do in Jackson Hole. Check out the Town Square with shopping, sleigh rides on the National Elk Refuge, cross country skiing and snowshoeing in Grand Teton National Park, photos at the elk antler arches, and enjoy a buffalo burger with a pint of the brand new Jackson Hole Lager.

AM: As we head into the Spring, the Rendezvous Music Festival will be on April 5th and 6th. What can you tell us about this?

AW: Rendezvous Music Festival is a free, two-day music festival that features incredible music acts set against the most iconic backdrops in Jackson Hole: Historic downtown Jackson Town Square and the base of Jackson Hole Mountain Resort. This year’s lineup features platinum-selling indie rock heroes The Head and The Heart headlining with Jamestown Revival on April 5 in Town Square, and Mt. Joy headlining alongside Luke Grimes and Niko Moon on April 6 in Teton Village. Rendezvous Music Festival is an amazing weekend to experience all that Jackson Hole has to offer in the spring.

Rendezvous also gives guests the ultimate Jackson Hole experience. Aside from the concerts, festival goers are encouraged to enjoy the amazing skiing and riding, dining, nightlife, wildlife viewing, shopping, and other activities.

AM: What does Jackson Hole and JHMR offer in the summer and the fall months for those that are thinking ahead to booking at these times of the year?

AW: Jackson Hole is home to some of the country’s most inspiring natural beauty, including Grand Teton National Park (GTNP), which borders JHMR. With abundant wildlife, crystal clear lakes, and high alpine terrain, GTNP offers amazing hiking, climbing, paddle boarding, and wildlife viewing. Jackson Hole is also a convenient homebase for access to Yellowstone National Park’s southern entrance, providing a plethora of lodging, dining, nightlife, and activity options that are unavailable in the park.

In the summer and early fall, JHMR offers a range of activities for the Jackson Hole traveler. The Aerial Tram and Bridger Gondola run for sightseeing, offering stunning views of the Jackson Hole valley as well as the Teton, Gros Ventre, and Snake River mountain ranges. The Jackson Hole Bike Park offers world-class downhill mountain bike trails for everyone from the novice to the highly technical and advanced rider. JHMR offers downhill bike rentals, private mountain bike guides, youth bike clinics, and adaptive mountain biking lessons for those looking to expand their skills. JHMR’s Via Ferrata, one of very few in the country, provides guests the opportunity to experience guided, safe high-alpine climbing along iron rungs, cable traverses, and suspended bridges, with no climbing experience necessary. Summer activities at JHMR also include world-class lift-to-lift hiking, disc golf, paragliding, the aerial ropes course, yoga, outdoor dining, and more.

AM: Are there additional events coming up that we should keep an eye out for?

AW: March at JHMR is full of action! The Jackson Hole Downhill and Dick’s Ditch Banked Slalom offer opportunities for all skiers and riders to find their need for speed, and spectators will also have the chance to watch skilled racers in the US Ski & Showboard U18 Alpine Nationals and Wyoming High School Championships.

Summer will also offer a full events calendar, including bike and running races, the Jackson Hole Food & Wine Fest, Bikes & Brews, and the world premiere of the latest film from Teton Gravity Research.

IG @kiehls

@jacksonhole

PHOTOGRAPHY COURTESY | PG 132 - 137 + 141 Jackson Hole Mountain Resort | PG 138 Kiehls

Read the JAN ISSUE #97 of Athleisure Mag and see SLOPES & SAFE SUN | Kiehl's X Jackson Hole Mountain in mag.

AWARD WINNING SIPS | CHARLES JOLY

We're in the thick of Awards Season and whether you enjoy this time of year for the red carpet looks, hearing behind the scenes information on your favorite shows and artists, or the atmosphere of predicting wins, we all love how we celebrate these shows whether solo or with friends and family.

During Awards Season the days leading up to the ceremonies as well as the big night is filled with big moments and there's nothing like the perfect sip. We caught up with Charles Joly, DIAGEO Reserve World Class Award Winning Mixologist who poured Johnnie Walker Blue Label as the Official Spirits Partner of the 75th Emmy® Awards.

We talked about how he got into the industry, being a mixologist, being a leader in the industry, how he prepares to create cocktails at one of the largest events, and more.

ATHLEISURE MAG: What was the cocktail that made you realize that you wanted to know more about this industry?

CHARLES JOLY: I can remember the cocktail that gave me my “a-ha!” moment. The one that made me question everything and wonder what I’d been drinking before then.

It was a simple, freshly made whiskey sour. Nothing fancy - just a solid bourbon, fresh

citrus, simple syrup, egg white & bitters; perfectly balanced. I never looked back.

AM: When did you realize that you wanted to be a mixologist?

CJ: When I began to meet people like my dear friend and mentor Bridget Albert, Tony Abou-Ganim, and Francesco Lafranconi, my eyes were opened to a new realm of possibilities in hospitality.

I’d already been in the industry for years running several successful bars. When I was introduced to the craft cocktail side of things, it all clicked. I already loved the hospitality aspect of the business. Hosting a party every night was a dream job. Adding in the history, flavors and creativity of craft bartending brought it all together. The bar is a stage, no matter what type of venue you work in. The mixology world gave me something I could be really excited about sharing with my guests.

AM: You're known as a leader in the international craft cocktail and the spirits movement. What are you looking for when it comes to a well-crafted cocktail?

CJ: It’s of the utmost importance to me that every ingredient plays an integral role. It all boils down to being intentional and having an understanding of how and why you may be using a particular spirit, modifier, technique, glass etc.

It’s this intentionality that can make even the most simple classic cocktail shine from one bartender, while another falls short. This is the difference between a perfectly acceptable, good cocktail and one that makes your eyes light up.

AM: You have created cocktail pairings with Dominique Crenn, Stephanie Izard, and Jose Andrés. What is the synergy between an amazing dish and a cocktail that you're looking for?

CJ: Food and cocktail pairing is one of my favorite exercises.

At the time I opened my first craft cocktail bar, The Drawing Room in Chicago circa 2007, the best palates in the building were in the kitchen. We were just figuring things out behind the bar, so I got very close with the chefs and spent as much time as they’d allow in the kitchen. The head chef, Nick Lacasse, and I would often go to the Green City Farmer’s Market together and begin to talk about pairing ideas as we made our way through.

When I look at cocktails to pair with food, I prefer to let the chef create their dish first. I can more easily adjust a cocktail than they can rebalance an entire plate. From there, I think about complementary & contrasting flavors, textures, colors, temperatures, regionality, season, theme etc.

AM: As a bartender, you were on the judging panel with Andrew Zimmern and Emeril at Eric Ripert's Cayman Cookout. What did you enjoy about being part of this event?

CJ: It’s a massive honor to continue to be part of Cayman Cookout for so many years. They just celebrated their 15th anniversary. It’s one of the best around. Cayman Cookout is much more intimate than other festivals, so you can really interact with all of guests and talent.

Many food and wine events are dominated by chefs and sommeliers, so it’s important to have cocktail and spirit representation along the way. Our guests are certainly on board and excited about expanding the diversity of beverage offerings, so it makes sense.

I’ve always had a focus on the culinary side of cocktails and enjoyed working with chefs, whether at the Drawing Room, The Aviary or hosted dinners. It makes me so happy to see bartenders standing side-by-side with top culinary talent.

AM: You are the only American to ever win World Class by Diageo, you have been James Beard Awards Nominated and you're known for doing a number of signature events at Awards Season, the Kentucky Derby, celebrity parties, weddings, and more. What do you love about being someone who is involved in the process and bringing these moments together with a great sip!

CJ: I absolutely LOVE creating cocktails for events, dinners and special occasions. Designing a signature menu with such a specific occasion in mind is so much fun. You get to really unleash your creativity while taking into account the theme, event, attendees etc.

It also comes with challenges that I enjoy embracing. How do you create a striking cocktail worthy of the Emmys or Oscars, while making the flavor profile accessible to a couple thousand guests and then recreate that several thousand times over the course of an evening? It’s always a thrill to go through the process.

AM: You're in your 5th year of creating and serving signature cocktails at the Oscars and Emmys. When you're thinking of serving at these key red carpet moments, where do you start in terms of inspiration and creation?

CJ: I absolutely love working on both of these events and am so appreciative of the opportunity. We work with amazing teams on the brand side, like Johnnie Walker Blue Label.

We really look at the occasion. These are major award shows - the artists being nominated have worked their entire lives on their respective crafts and are being honored at the highest level. We want the drinks to match the occasion.

We talk to the Academy members to get insights into any particular themes, color schemes etc that they are focusing on and take that into account. Of course we look to the amazing lead spirits and all the ways we can showcase them. The final menu needs to have a diverse array of cocktail flavors, styles, glassware and profiles. In the 4-5 drinks we offer, I want to be able to find a favorite for every guest that comes up to the bar.

AM: In looking at the Emmys, Johnnie Walker Blue Label had a curated selection of cocktails as they were the Official Spirits Partner of the 75th Emmy® Awards. What do you enjoy about Johnnie Walker and for those that may not be familiar with Johnnie Walker Blue Label, can you tell us some tasting notes or what makes it different?

CJ: To say that Johnnie Walker Blue label is an iconic and revered spirit is an understatement. People were so excited to see those bottles gracing the bar and at the lead of our cocktails. I mean, what better way to celebrate?

We really worked hard to present this flagship Whisky in unexpected ways. You can make bright, refreshing drinks with scotch whisky, you can make Tiki cocktails with it and you can showcase it with progressive serve styles. Scotch can be for everyone.

The Johnnie Walker team, headed up by Master Blender Dr. Emma Walker, has access to over 10 million casks of whisky in Scotland. These whiskies cover a massive breadth of flavor and aroma profiles. Upon tasting the final product, especially with something as nuanced as Johnnie Walker Blue Label, you’ll find everything from fruity tropical notes, to spices and dried herbs, to woody-earthy-smoky tones and beyond. When we design a cocktail, we can focus in on any one or more of these notes and use that as a springboard for inspiration. The possibilities are literally endless.

AM: The drinks that you served show the versatility of scotch. What were the 3 drinks that were served and what was the inspiration behind them?

CJ: The three core cocktails each represented a unique style.

First up was the Rhapsody in Gold. This was playful and approachable. It turned what one may expect from a scotch cocktail on its head. A pour of Johnnie Walker Blue Label was accompanied by a splash of Zacapa No. 23 Rum. We pulled in seasonal citrus by way of lemon juice, a much more interesting, aromatic way to add acidity to the cocktail. Next, we layered in a golden spice syrup; introducing a hint of turmeric, cinnamon, cardamom and other spices. All of this was served in a hammered, gold aluminum cup over crushed ice. We topped this off with mint and an inverted 50ml bottle of Johhnie Walker Blue Label filled with Sidral soda. The result was a little bit Tiki and very celebratory.

Next we had The 75th, a cocktail directly inspired by the exceedingly popular Espresso Martini. Let me tell you, once you have this classic cocktail with scotch at the lead, you may never go back. It was of course named in honor of the 75th anniversary of the Emmy® Awards. I was designing the drinks heading into the holidays and must have had seasonal cookies on my mind, because this cocktail draws inspiration directly from a traditional ginger-snap cookie. We did a soft infusion of ginger and cinnamon to play on the inherent spice notes in Johnnie Walker Blue Label. A key part was using pure blackstrap molasses to balance the cocktail. This is much less sweet than typical sugar, has a mineral quality and heaps of complexity. The flavor bridge between the espresso, spices, molasses and scotch are perfect.

Last but not least was the Sleight of Hand. This one was a lot of fun, as it was meant to trick the mind a bit. The presentation looked like a classic, spirit-forward, stirred scotch cocktail (think Rob Roy, Old Fashioned etc), but the flavor ended up being crisp and relatively refreshing. I combined Johnnie Walker Blue Label with sweet vermouth, Pedro

Ximénez Sherry and Ume (plum) extract. This was brightened with a bit of lemon juice so the cocktail remained translucent but tasted like a whisky sour. We poured the cocktail over a perfect large-format cube from Abstract Ice in northern California, etched with the Johnnie Walker monogram. Finally, it was garnished with a bubble filled with bergamot orange vapor and released the aroma when the bubble would burst.

AM: The 75th Emmys was a great show to watch as we navigate a super-packed Award Season this year. What was it like to be there on that big night?

CJ: We love to be an oasis for guests at these events. I think a lot of attendees now expect us to be there and seek out our specialty bar. They know we’ll have something special waiting for them and give them a spot to hang out for a bit. The bar was absolutely hopping this year, but we have an amazing team with the expert crew from Liquid Productions and myself.

AM: What was it like for you to prepare for the Emmys and how long was the bar open for everyone to enjoy your creations?

CJ: It takes many months of planning and coordination to pull an event like this together. I can’t begin to tell you how many moving parts there are and the countless hours people put into it. From brand teams, to marketing and PR, the event staff, sound, lighting, catering, floral, photographers etc...there are a lot of unsung heroes. Being part of the team that makes it all happen is part of the fun.

We served our cocktails over the course of several events. While only one night of the awards is televised, there are several evenings of presentations, winners and parties. A typical event may have the bar open for around 6 hours. We are prepping on-site many days in advance and off-site for months prior.

AM: You've had a busy season from Awards Season to the Sundance Film Festival, how do you take some time for yourself?

CJ: 2024 certainly came strong out of the gates! It’s been such an exciting start to the year. I’m definitely aware of work-life balance, although it’s certainly not always perfect. I make sure to carve out quality time to see friends. I’ll often get up early and go for a run to clear my mind while traveling. The second I get home from a trip, I pretty much tackle my dog and we have a good snuggle session

IG @charlesjoly

PHOTOGRAPHY CREDITS | PG 74 + 81 Rich Polk/Invision for the Television Academy/AP Image | PG 77 + 78 DIAGEO

Read the JAN ISSUE #97 of Athleisure Mag and see AWARD WINNING SIPS | Charles Joly in mag.

LET THE MUSIC PLAY | RAWAYANA'S BETO MONTENEGRO

We're always about good vibes and keeping them going. As we think to warmer days ahead, we caught up with lead singer Beto Montenegro of RAWAYANA who has released 4 studio albums, and received a nomination for Best New Artist of at the 18th Latin Grammy Awards in 2017. They're currently taking a break from their World Tour which will continue next month. As we're always on the hunt for great music, we took some time in the midst of the band's busy schedule to find out more about who they are, how they came together, their sound, those they've collaborated with, and their partnership with Old Parr scotch.

ATHLEISURE MAG: When did you fall in love with music?

BETO MONTENEGRO: It's because music makes me happy, it makes me smile. I feel it is the best tool to express my point of view about life.

AM: When did you realize that you wanted to do this professionally?

BM: After I realized that we had a big community waiting and asking for new music from us.

AM: When did you realize that you wanted to come together to create RAWAYANA?

BM: We really just did it for fun. There was no real plan to “create” it.

AM: How would you define the RAWAYANA sound?

BM: I think it’s an eclectic mixture of Caribbean sounds influenced by pop music.

AM: You were nominated as Best New Artist at the 18th Annual Latin Grammy Awards back in 2017, what did it mean to you to have that distinction?

BM: I don’t like to pay attention to awards. I feel that art or music is not a competition, but in a way it felt cool to be recognized by the industry so we had such a good time spending time with a lot of friends in the business.

AM: What have been some of your favorite collaborations that you've had musically?

BM: Danny Ocean, Elena Rose, Natalia Lafourcade, Micro TDH, Mr Eazi… all our collaborations are amazing.

AM: You've released 5 studio albums and most recently '¿Quién trae las Cornetas?' (Who Brings the speakers?) tell me about this and what we can expect from it.

BM: It’s an album about cycles and new journeys. For us the music and RAWAYANA is about a journey, so the music is a very important part in our journey. It’s a very personal album but also the union of like-minded people making music and having fun in the studio.

AM: You just finished a tour here in the US and you already have dates lined up for next year, do you have any routines that you do right before a show to get ready to hit the stage?

BM: I warm up my voice in the shower.

AM: Do you have routines that you do after the show so that you can come down from all that energy?

BM: I really don’t have one. It always changes on nightly basis.

AM: You have a nice breather now with it being the holidays. You created a cocktail in collaboration with Old Parr known as Old Parr Rawy. How did your partnership come about and tell us about this drink?

BM: We’re thrilled with this partnership with Old Parr to bring even more golden moments to our music. The brand is an icon in Latin America, and just like the whisky, our music is a fusion of different sounds, flavors, and rhythms, so we know our fans will be just as excited to raise a glass of Old Parr with us. Also, we wanted to give our fans a taste of home during the Holiday season by creating a cocktail inspired by Venezuela and the fusion of flavors we create as a band—The Old Parr Rawy.

AM: How does this drink tie into the band and your sound?

BM: The Old Parr Rawy is a delicious and easy-to-make cocktail made for everyday golden moments this Holiday season – from enjoying the energy from a concert to toasting with our closest friends. This cocktail is a fusion of different flavors, sounds, and rhythms, like our music.

AM: How will you spend the holiday season?

BM: With my childhood friends and family!

OLD PARR RAWY

INGREDIENTS

· 1.5 oz Old Parr Aged 12 Years

· 1 oz Grapefruit juice

· .5 oz Maple syrup

· .25 Lemon juice

· 3 Dashes of angostura bitters

PREPARATION

Fill a cocktail shaker with Old Parr Aged 12 Years, grapefruit juice, maple syrup, lemon

juice and ice. Shake the mixture thoroughly, then pour into a serving glass. Top with 3

dashes of angostura bitters.

IG @rawayana

PHOTOGRAPHY COURTESY | PG 52 RAWAYANA/Facebook | PG 54 Team Diageo

Read the JAN ISSUE #97 of Athleisure Mag and see LET THE MUSIC PLAY | RAWAYANA’S Beto Montenegro in mag.

ONE LAST RIDE | STARZ HIGHTOWN - REBECCA CUTTER, DOHN NORWOOD + ATKINS ESTIMOND

We've enjoyed seeing everything that has gone down in Provincetown, MA in STARZ's Hightown! With the 3rd and final season premiering on Jan 26th, we get to see how the story wraps up with our favorite characters whether they're fighting crime and giving voices to victims or bulding their criminal entrprises. The complicated lines of the characters and the way that lines get crossed is a big draw in watching this show.

We had the chance to sit down with Rebecca Cutter (The Mentalist, Gotham, Code Black), Creator, Executive Producer, Showrunner and Writer of the show. We also talked with Dohn Norwood (Hell on Wheels, The Sinner, Mindhunter) and Atkins Estimond (Lodge 49, Inside Man, Swarm) to talk about what they love about this show, their characters, and more.

There are light spoilers of the 3rd season. So if you have yet to watch the previous seasons or have not watched the 3rd season, you may want to watch prior to reading our conversation about the final season of Hightown.

ATHLEISURE MAG: We’re such fans of your work as we enjoyed Gotham and Code Black. What kind of stories are you drawn to telling?

REBECCA CUTTER: I think that I am always drawn to crime dramas because I sort of love the structure and the kind of engine that it gives and always with really character driven stories. To me, just plot or just action is very boring unless you care about the people in it and why they are doing the things that they are doing. In Hightown, no one is just doing their job. They are always fulfilling something in them. So hopefully, it makes it interesting.

AM: When we had the chance to screen the final season, it was such a treat to see how everything has come together. What were you hoping to accomplish in this season?

RC: I think that I thought that it was important to look at what the inevitable end was to these characters? What do they deserve? What is their endgame? What is their final form? So it was kind of working backwards from their final form and then seeing how they got there.

AM: Where did you get the inspiration for Season 3? The characters are amazing as you’re drawn to their intricacies.

RC: You know, I had so many stories to tell and knowing that it was the end, I was like, “great, I get to leave it all on the table.” There was the story of the missing woman is something that I have been playing with in my head for a long time in other projects where I tried to write a feature about that.

There has been a lot of things that I was excited to do and knowing that this was the final season, now was the time!

AM: What do you want fans of the show to walk away with after watching the finale?

RC: I think that I want them to feel and to get the sense that everybody has reached their final form and that whether you hate or love them, that that was the place for them to end! I hope that they got to feel that they watched a great crime drama with a lot of twists and turns.

AM: How many episodes total will be in this final season as I know the screeners we have access to have 6 episodes?

RC: 7.

AM: Oh great! Because when the 6th episode ended, I was like, “wait, there has to be more – we can’t end with this!”

RC: Yup!

AM: What is your favorite moment from this series?

RC: From the whole series?

AM: Sure!

RC: Oh my gosh! I could not pick one, and one moment is from the finale!

AM: Whichever you want to choose!

RC: I will say that I directed the finale and there are a ton of great moments. I don’t know, I just loved the whole pilot because we shot in Provincetown and we recreated a whole Pride parade and It was before COVID, so we had this huge crowd and Jackie (Monica Raymund) finding the body on the flats was the exact vision that I had in my head so that was pretty special to see. Because I grew up going to that place. So to see exactly what I imagined on the screen was very special.

AM: Are there any upcoming projects that we should keep an eye out for that you’ll be involved in?

RC: Oh yes! Well I am going to have another show on STARZ network called The Hunting Wives and we start shooting that in March. I’m super excited about that!

AM: Well we can’t wait to see that show as we know people loved the book and I know that Malin Åkerman (Billions, Soulmates, Dollface) is starring in it, which will be amazing! And our team can’t wait to see the final episode as there are so many questions and we appreciate you creating such an amazing show over these past 3 seasons!

IG @rebecca_p_cutter

@starz

@hightown

We always enjoy hearing why those who create a show want to present a designated story and how they hope that viewers will have various takeaways. But we also wanted to talk to those who played key characters so that they can share their insight!

ATHLEISURE MAG: It’s a pleasure to talk with both of you, Dohn and Atkins, as I have been a fan of your work outside of this show and obviously in this one too.

ATKINS ESTIMOND: Thank you!

DOHN NORWOOD: Thank you!

AM: What drew you guys to want to do this show?

DN: Employment ha!

AM: Ha ha that’s always good!

DN: Right? It’s always good! Aside from that, there’s great writing and it’s always good to be part of shows where you’re not having to justify a lot of your lines and things like that. There’s fully developed characters that are grounded and based in real things and it’s what I feel that most actors feel like they’re looking most forward to in their characters and the types of roles that they’re going to do.

AE: All of what Dohn said! Yeah I mean, it’s a great story. The crime genre is not new, but this is definitely a fresh take on it and that was exciting and also, when I saw the people that were attached, I was like, absolutely! That was a greenlight all the way!

AM: Exactly!

Where do we leave your characters in Season 2 and where are we picking them up again in this final season?

DN: I think that they did a good job of seeing us just a little further along but not majorly. That way we can piggy back on what was there before, but not right on top of what we just did. The audience, whether it’s a new one jumping in or the old audience that is very interested in seeing what happened next, it’s still tantalizing and just enough intrigue to go and see what’s happening and for the questions that are posed to be filled in on the following episodes.

AM: I really enjoy the dynamic that both of you guys have especially when you’re in the same scenes together. How do you both go about preparing to play these characters?

AE: Well you know, it’s easy when you have someone as talented as Dohn to work with! But yeah, I feel that we find ourselves in interesting moments and obviously we’re on different sides of the law and there are so many points for our character where we differ and I think that it creates very interesting moments. The set up is so easy that when you get in there, it’s very easy to make those moments really cook because all of the points are already there. You can just walk this thing in on its own.

AM: You know what I also loved is that after watching the screeners we had access to, your characters particularly have vulnerabilities that you guys are showing that maybe we haven’t really seen in the previous seasons. Also, mentorship is an interesting theme and you both show it in different ways which is really interesting to see. It was one of the favorite things that I liked seeing from both of you in this final season.

What were your favorite moments in playing this show whether it was in an early season or in this one?

DN: Mmm that’s a good question.

AE: Yeah it is.

AM: We’re in the hard stuff now!

DN: There’s things that build up and accumulate and we’ve been waiting for the bubble to pop and I can’t give away too much, but it's some things that really got aggressive in this season and it’s good to see and feel and to get to that place with my character. His other facets and dynamics on who he is and how he deals with things. What lines he’s willing to or not willing to cross and how that is changing for him and how it is for everyone else!

AE: Yeah! Osito has had some moments to be vulnerable, to be weak, and that has been something that I have really enjoyed. A lot of times when we see someone who is bad or a bad guy, it’s just that they’re bad and always bad no matter how many times we come across them – that’s what happening! But with him, there are so many other things happening and you’re seeing so many sides of him and I have been able to do so many cool things with this character that I didn’t know that I would be able to do as an actor. I have had countless moments where I thought, this is so awesome!

AM: There have been a number of times where I go back and forth with your character where we know he does bad things, but he is also a nice guy.

AE: I know right?

AM: Now that this is coming to a close, is there anything that we should keep an eye out for that you guys are working on that you’re able to share?

DN: Contractually can’t say as where we are at this point, I can’t share because someone would email me at this point – so don’t say nothing haha!

AE: I have a project that is coming out on Netflix, A Man in Full which is an adaptation of a Tom Wolfe book. I’m not sure when it’s coming out, but it should be at some point!

IG @dohn_n

@atkinsestimond

PHOTOGRAPHY CREDIT | STARZ/Hightown

Read the JAN ISSUE #97 of Athleisure Mag and see ONE LAST RIDE | STARZ Hightown - Rebecca Cutter, Dohn Norwood + Atkins Estimond in mag.

THE ART OF THE SNACK | CHEF GUO

We're always looking for our next best bite and the decadent meal that Chef Guo Wenjun has for those who dine at Chef Guo is one not to be missed. We wanted to find out more about this chef and owner on how he got into the food industry, where he trained, and he shares information about their 10-course meal and walks us through the dishes that we can enjoy when we come in for our next visit.

ATHLEISURE MAG: Chef Guo Wenjun, when did you first fall in love with food?

CHEF GUO WENJUN: My father was a well-known local chef in the village, specializing in catering for various events such as baby showers, housewarmings, birthdays, weddings, and funerals. This led me to understand the significance of food at different stages of people's lives. It was during this time that I first developed a deep love for food.

AM: Tell us about your culinary journey from where you trained to restaurants that you worked in.

CHEF GW: At the age of 14, my journey into the captivating realm of culinary arts commenced under the guidance of esteemed Royal Chef Ding Guangzhou (7th generation disciple in the ancient lineage of royal chefs). It was during those early years that my profound love for food took root. Mentorship under Chef Ding was more than a culinary education; it was a transformative experience that ignited a passion for the diverse flavors, techniques, and traditions characterizing Chinese cuisine.

My culinary voyage has been a rich tapestry woven with threads of dedication and expertise. Beginning as Chef Ding's disciple, my training unfolded at prestigious academies, spanning decades and encompassing experiences from the National Youth Chef instructional program to immersive training in Hong Kong at the International Haute program. Each step marked a chapter in mastering the culinary arts, with every academy and mentor contributing significantly to shaping my approach and philosophy. This journey culminated in the creation of my own culinary system in 2008 – the Healthy Royal Cuisine Culinary System. I am the only chef in China with his own culinary system.

AM: Can you tell us more about your honorable and esteemed mentorship?

CHEF GW: The mentorship under Chinese Master Chef Ding Guangzhou served as a sacred passage into the realm of culinary excellence. As a seventh-generation disciple in the lineage of royal chefs, Chef Ding not only instilled the discipline of Chinese Imperial Cuisine, but also shared ancient culinary secrets employed in serving emperors with me. This profound connection with the philosophy of imperial cooking became the cornerstone of my culinary identity.

Chinese Imperial Cuisine, originating from various cooking styles across China, formed the foundation during my training under my Shi-Fu (meaning mentor). This foundation enabled me to seamlessly integrate diverse culinary styles from across China. With hundreds of cooking methods in Chinese cuisine, including pan-frying, stewing, braising, decoction, gradual simmering, stir-frying, baking, grilling, flash frying, jellifying, velveting, and many more, I gained an understanding of each food processing procedure tailored to different ingredients.

AM: You are known as a Chinese Master Chef. What does this distinction mean?

CHEF GW: The recognition as a Chinese Master Chef represents the pinnacle of a lifelong quest for excellence. It signifies not only mastery in diverse culinary disciplines, but also a profound understanding of the intricacies of Chinese cuisine. This distinction serves as a testament to relentless dedication and the capacity to harmonize tradition and innovation on a grand culinary stage.

AM: How do you define Chinese Fine Dining?

CHEF GW: Chinese Fine Dining, in my view, represents a symphony of culinary elements that surpass mere sustenance. It's an immersive experience that blends the essence of tradition with the avant-garde, presenting dishes not just as meals but as artistic expressions. This revolutionizes the global perception of Chinese cuisine.

AM: When did you realize that you wanted to open Chef Guo, which is located on the ground floor of the luxury residences of Randolph House?

CHEF GW: Amidst the pandemic, witnessing life's vulnerability and the global transformations, I made the decision to open Chef Guo in New York City - a place where people converge from all corners of the world. This provides me with the opportunity to share authentic Chinese cuisine with them.

The decision to establish Chef Guo on the ground floor of the luxury residences of Randolph House was an epiphany rooted in the aspiration to convey the genuine essence of Chinese cuisine. More than just a restaurant, it is a cultural haven where culinary excellence converges with immersive dining experiences.

AM: When you initially launched, back in Aug 2022, you had a 19-course tasting menu and you now have a 10-course menu which you launched last fall in 2023 - why did you want to present your dishes of Chinese Fine Dining in this way?

CHEF GW: The 19-course menu is a fusion of East and West. We initially introduced the 19-course menu to facilitate better acceptance of our concept. The 10-course menu, on the other hand, is more traditional, drawing inspiration from an ancient recipe from the Ming Dynasty.

The transition from a 19-course to also offering a curated 10-course format in 2023 was a deliberate decision. It was aimed at making Chinese Fine Dining more accessible while retaining the refined essence of the culinary journey. This shift enables guests to enjoy the intricate flavors and culinary innovations in a more approachable format.

AM: Before we delve into the menu, the restaurant truly allows guests who attend with 1 of the 2 seatings to be immersed into Chinese culture. Can you tell us about the restaurant's interiors and some of the artifacts that are 200-years-old from your own personal collection?

CHEF GW: The Chinese character represents "banquet." Breaking it down, signifies a house, and translates to "comfortable, leisure." I designed the dining room with this concept in this mind.

The interior is designed to transport diners to an imperial courtyard. The ornate, Zen dining room features a faux gingko tree, Chinese like the Chinese Bian Zhong (Bronze Chime Bell), an ancient instrument from 2500 years ago, stone horse pillars standing the entrance to welcome guests, and white glove service to complete the experience. The dimly lit intimate dining room softly plays Chinese classical music allowing diners to focus on the intricate dishes before them without distraction.

Diners arrive at their table to find an elegant hand painted charger plates covered by 24-karat gold accented porcelain serving cloches. The carefully selected music, thoughtfully designed lighting, servers adorned in traditional Long Pao (Dragon Robe) representing each dish to our guests - all of these elements come together to create a unique ambiance for our dining experience.

AM: How are guests able to access the restaurant and how many people can enjoy this meal for each seating?

CHEF GW: The restaurant can be accessed on street level on 50th street between 3rd Avenue and Lexington Avenue. Upon arrival, guests ring the doorbell and are greeted by a server dress in a traditional red robe. The dining room accommodates 10 people for each seating, with an exclusive two seatings a night (6 pm and 8:30 pm), creating an atmosphere of a private dinner party.

AM: In many respects, this feels due to its intimate nature, like a private dinner party. How much is the tasting menu per person?

CHEF GW: The 10-course menu is priced at $298 (per person) and the 19-course menu is priced at $518 (per person).

AM: Why was it important to you to have healthy, organic, seasonal, royal Chinese cuisine that utilizes traditional dishes and also incorporates Western ingredients?

CHEF GW: The importance of presenting healthy, organic, seasonal, royal Chinese cuisine infused with Western innovation is ingrained in my culinary philosophy. It involves preserving traditional dishes while embracing global influences, crafting a culinary narrative that transcends borders and time. The Healthy Royal Cuisine Culinary System extends beyond Chinese ingredients to include Western ingredients, as long as they enhance bodily health and align with my culinary concept.

AM: As we continue to navigate through Winter, are there seasonings and ingredients that you especially enjoy using during these months and as we look forward to the Spring, what are seasonings and ingredients that you like to use during that portion of the year?

CHEF GW: Winter fosters an appreciation for warm and comforting seasonings, inspiring the creation of dishes that evoke a sense of coziness. Anticipating Spring, the focus transitions to lighter ingredients that embody the vibrancy and renewal of the season, ensuring a dynamic and ever-evolving menu. For instance, the QianKun pot is an ideal dish for winter. When spring arrives, we will incorporate leaves, available only for a few weeks during the peak season in spring.

AM: You create the 10-course menu based on seasonality so it is subject to change. What is the creative process in putting this menu together and what are you inspired by?

CHEF GW: One of the fundamental concepts in my culinary system is balance, encompassing not only the balance of taste but also of color, aroma, nutrition, and more. I wanted to create a dish that encompassed all of these features. After about two years, while sorting through my Master Ding Guangzhou documents following his passing, I stumbled upon an ancient recipe from the Ming Dynasty, during the reign of Ming Cheng Zu (The Yongle Emperor) – Zhu Di.

He moved the capital to Beijing, considering it the Land of Dragon Rising and the center of the world. The Emperor tasked the Imperial Chef with celebrating a grand event using a dish. The concept of Qian Kun, vital in Feng Shui, caught my attention. It symbolizes the harmony of Heaven & Earth, Yang & Ying, Sun & Moon, Male & Female—in essence, the balance of nature. This discovery brought me immense joy as it aligned perfectly with what I had been seeking. After numerous experiments and refinements, it eventually evolved into the Eternal Bliss of QianKun Pot, serving as the signature course in the new 10-course experience.

AM: As each dish is presented, guests are told about the dish and its ingredients, but are they also given a backstory on how it fits in Chinese Culture as well?

CHEF GW: The servers at Chef Guo provide the background and story behind each dish. Each course is presented as more than just a combination of ingredients; it's a narrative that connects diners to Chinese culture. The shared backstories enhance the dining experience, adding layers of meaning to the exquisite flavors on the plate.

AM: Can you tell us generally what the Four Appetizer Platter is that begins this meal?

CHEF GW: A Chinese banquet typically commences with cold appetizers, meticulously crafted with a combination of meat, seafood, and vegetables. This ensures that guests experience a comprehensive array of tastes and nutrition from various ingredients.

The Four Appetizer Platter, serving as the meal's opening, is thoughtfully curated to present a variety of flavors and textures. It acts as a prologue, introducing diners to the culinary symphony that will unfold throughout the evening.

AM: Can you tell us about the dishes that follow that are savory?

CHEF GW: After the appetizers, the savory dishes venture into a distinctive fusion of Cantonese, Hong Kong, and Western cuisine. This culinary exploration pushes the boundaries of tradition, presenting innovative interpretations of classic dishes and delivering a sensory experience that surpasses expectations.

AM: Is there a signature or show stopping dish that you can share with us?

CHEF GW: Among the constellation of dishes, a true showstopper emerges in the form of the "Golden Tadpole Pasta." This culinary innovation is not just a dish; it's a testament to pushing the boundaries of Chinese cuisine, marrying tradition with a contemporary flair.

AM: Dessert is always the best way to end our meal, tell us what you end the meal with.

CHEF GW: As the culinary journey approaches its conclusion, dessert takes on the role as the pièce de résistance. Crafted to harmonize sweetness and elegance, it leaves an indelible mark on the palate - a sublime conclusion to the gastronomic adventure.

The 10-course experience concludes with the "Honey Glazed Golden Nest BaBao Sweet Rice Pudding." This dish is a must-have during the Chinese Spring festival, not an everyday treat due to its complex preparation process (requiring hours of preparation) and the use of multiple ingredients. "BaBao" translates to "Eight Treasures," encompassing sticky sweet rice with dried longan, raisin, lotus seed, red date, sweet cherry, walnut, goji berry, and sunflower seed, with a sprinkle of dry osmanthus on top. It symbolizes a sweet and happy life.

AM: In terms of beverages, tell us about what you pair with it and is there a wine or cocktail pairing that is offered?

CHEF GW: To complement the menu’s diverse flavors there is a concise list of Champagne and wine that leans French and is accented by New World selections from California. We also provide a 7-course wine pairing, featuring sparkling, Riesling, white, red, and concluding with sweet wine.

A sommelier has meticulously curated a wine pairing option for each course, enhancing the dining experience by harmonizing carefully selected combinations that elevate the overall culinary journey.

IG @chefguorestaurant

PHOTOS COURTESY | Chef Guo

Read the JAN ISSUE #97 of Athleisure Mag and see THE ART OF THE SNACK | Chef Guo in mag.

9LIST STORI3S | MARIA STEN

Read the JAN ISSUE #97 of Athleisure Mag and see 9LIST STORI3S | Maria Sten in mag.

NEW YEAR, N3W YOU

Read the JAN ISSUE #97 of Athleisure Mag and see NEW YEAR, N3W YOU in mag.

BINGELY STREAMING

MURDER 101

KT Studios + iHeart Radio

Spotify

Long time readers of Athleisure Mag know that we love a true crime genre podcasts! In Murder 101, we find out about a local serial killer in a small Tennessee town who was caught by an interesting group of investigators, a group of high school students! Led by their teacher Alex Campbell, during one semester the class was able to connect and identify a 30 year old mystery. Their efforts led to connecting the killer to at least 6 brutal murders.

Interestingly enough, the Tennessee Bureau of Investigators have publicly agreed on their theory but charges have yet to be filed against the murderer.

Some members of this class have already graduated, they continue to work alongside current high school students so that they can complete this assignment.

GRISELDA

Netflix Originals

Netflix

Continuing along with our enjoyment of true crime, we are always interested in hearing about the life and time of crime bosses. Generally, these names include Pablo Escobar, Al Capone, Lucky Luciano, and even the Kray twins - Ronnie and Reggie to name a few. But women have also navigated this world. Griselda tells the story of Griselda Blanco, The Godmother of Cocaine of Miami's drug empire. Inspired by real events, we watch the jounrey of her life in Medellin, Columbia to being a force in Miami.

This mini series has Sofia Vergara (Machete Kills, Modern Family, America's Got Talent) playing the notorious Columbian drug lord. We watch as she enters into the drug business to support her family and as she gets deeper into this industry, we see what happens when greed and ruthlessness begin to take hold of those involved.

We also see how her downfall comes about as she comes up against betrayal and paranoia of the very ones that work for her.

We see how she navigates being arrested and being separated from her children. Her life becomes even more complicated when a staged kidnapping, arrests and deception are thrown into the mix. Through it all, her right hand Rivi (Martin Rodriguez) is a pivotal person in her enterprise. Karol G (WATATI, Mi Cama, TQC) also makes her acting debut as one of Griselda's trusted confidants.

RIPPLE

Western Sound + APM Studios

Apple

We've been enjoying a new investigative documentary style podcast known as Ripple. They aim to focus on major events that we know about and analyzing the long-term impact that continue to go unnoticed for years or even decades.

In their inaugural season, they look at the largest oil spill in American history from the 2010 Deepwater Horizon Oil on the Gulf Coast.

At the time, we heard about the herculean response effort that made shorelines safe and avoided a worst case scenario. Was that really the whole picture?

The investigators visit the coastal residents to see how they are still impacted more than a decade later.

Read the JAN ISSUE #97 of Athleisure Mag and see BINGELY STREAMING in mag.

BINGELY BOOKS

BOB MARLEY AND THE WAILERS: THE ULTIMATE ILLUSTRATED HISTORY

Motor Books

Richie Unterberger

We always enjoy a stunning coffeetable book that blends music, culture, and iconic artists together. In Bob Marley and The Wailers: The Ultimate Illustrated History dropped this month to dig into the life and legacy of this man and his band. Even after 40 years of Marley's death, he and his band continue to be the most famous reggae artists of all time!

Throughout the book are stunning images from various points of their career which allows you to see their life as well as the times that they lived in. We see how they went from a Jamaican ska act to international superstars while navigating being in their country that was going through its own awakening at that time.

The book illustrates how they popularized their genre, the influence of the Rastafari movement, Marley's socially conscious lyrics and how he became a symbol of pride and justice.

You'll learn about the history of the band up to Marley's death in 1981 and how his influence continues today. Images of performances, off-stage photography, rare memorabilia and commentary from noted music jounalists. This book also talks about the 2024 Bob Marley biopic, One Love which is in theaters on Valentine's Day.

THE HEIRESS

St Martin's Press

Rachel Hawkins

When North Carolina's richest woman dies in The Heiress, she is also the most notorious woman! Ruby McTavish Callahan Woodward Miller Kenmore, as a child was kidnapped as well as becoming a widower four times over!

She lorded over her tiny town of Tavistock from Ashby House, her family’s estate high in the Blue Ridge Mountains.

Upon her death, her adopted son, Camden, wants nothing to do with the house, money or remaining relatives. He lives his own life as an English teacher in Colorado with his wife Jules. When his uncle dies, he is pulled back to his mess life. He begins to question the rumors of his mother's kidnapping when she was a girl as well as what happened to the husbands. A bigger question is why she chose to adopt him as well! Finding out about this information means more to him than a will and understanding the long reaching arms of what family means and how everyone is connected to one another is essential.

THE HEIRLOOMED KITCHEN: MADE FROM SCRATCH RECIPES TO GATHER AROUND FOR GENERATIONS

Gibbs Smith

Ashley Schoenith

In The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations we are privy to a curated cookbook of nostalgic-style photography that shows heirloom cookware, vessels, and utensils and recipes that are passed down from mother to child and grandchild.

With over 100 recipes there are a number of family recipes for breakfast, lunch, and dinner.

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ATHLEISURE LIST | NOBU HOTEL LONDON PORTMAN SQUARE

Nobu Hotel London Portman Square has an amazing experience that you can enjoy that brings in all of the senses as we kick off the new year with Shiawase. This is a Japanese philosophy that celebrates happiness, contentment, peace and wellbeing. It is a feeling that is associated with fulfillment and accomplishments and entails actions of devoting oneself to pursuits of enjoyment.

Nobu Hotel London Portman Square embodies a guest experience that offers luxury, immersion-focused experiences and holistic practices, which is emphasized through the opportunity for guests to celebrate Shiawase. Each of these elements create a unique and fulfilling sense of wellbeing, personalised service, attention to detail, connection, mindfulness, and presence, which is reflected throughout the property's amenities and guest offerings to improve health, wellness, enjoyment and harmony.

Whether travelers are seeking a Winter escape after the busy holiday season or a little light and rejuvenation in the dark months, their Shiawase Overnight Stay Package offers the perfect two-night stay escape to reconnect and reboot the senses to feel more grounded and content as they enter 2024. Guests who book the package will have the opportunity to immerse into the Japanese culture and philosophy of Shiawase to celebrate wellbeing and happiness through an empowering Pilates class (this hotel is home to the world's first Nobu Pilates Reformer studio), a special Detox Bento Box created by Chef Michael that is paired with a range of Everleaf mocktails to enjoy at Nobu Restaurant.

The new Detox Bento Box at Nobu Restaurant combines high-energy ingredients that nourishes the body and combats common Winter deficiencies. Inside the box, guests will find a high-protein Sushi and Nigiri selection, a Dragon Fruit Ceviche, which is loaded with Vitamin C and prebiotic properties, as well as Vegetable Spicy Garlic Donburi, Grilled Chicken with Goma Dressing and Spinach Dry Miso. The box is also packed with antioxidants, miso which aids gut health, and sesame which supports digestion and bone health, whilst chili boosts immunity and promotes healthy skin. It is completed with a refreshing mix of seasonal berries with coconut and lime sorbet.

For those focused on Dry January, they have partnered with Everleaf, an award winning non-alcoholic aperitif, to bring a specially curated non-alcoholic cocktail menu to Nobu Bar and focus on wellness and renewal going into the new year.

NOBU HOTEL LONDON PORTMAN SQUARE

22 Portman Square,

London W1H

7BG, United Kingdom

london-portman.nobuhotels.com

IG @nobulondonportman

PHOTOGRAPHY | Nobu Hotel London Portman Square

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THE 9LIST 9M3NU

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ATHLEISURE LIST | PASTA

Pasta is co-founded by the talented husband-wife duo Juan Manuel Umbert and Janice Buraschi in 2019 and embodies a love story interwoven with culinary passion. Their love for open kitchen concepts is inspired their need to create simple, fresh ingredients, and passion for the culinary arts. Juan Manuel and Janice’s dream of creating a pasta dining experience came to life first in a 25-seat eatery in Lima. Now, they are thrilled to bring this authentic pasta journey to Miami's vibrant food scene.

The restaurant is not Italian-Peruvian cuisine, but is focused on traditional pastas by Peruvian chefs. Guests will not find Peruvian Italian pasta, but they can expect to see the synergy between the two cuisines and a respect for it!

The chefs are passionate about pasta and it was also something that was missing in Lima when they opened their first location. It also is what blew their minds the first time they visited Italy. There is something so rewarding about making something that appears to be so simple yet so complex with your hands and making people happy with it.

They opened their restaurant in Italy with much success, but with the pandemic and the political crisis in Peru, they wanted to go abroad. Miami is an amazing city that has been increasing their restaurant openings. The chefs also have relatives and friends there as well.

The Miami location has an open kitchen and a rustic, modern, and minimalistic vibe. The menu is the same as what is in Lima with ingredients that are found in the US. They are also excited to have ingredients from Italy brought to Miami.

We suggest for appetizers: the housemade Stracciatella with their housemade sourdough bread, the razor clams with nduja salsa verde, and the bruschetta with housemade nduja, honey, and 24-month Parmigiano Reggiano.

For their signature dishes, we have our eye on: the pici cacio e pepe, pappardelle with 15-hour braised beef cheek ragù, and the mushroom agnolotti.

To conclude your meal, these desserts are a great way to enjoy something sweet: Pistachio tart, tiramisu (made with their housemade mascarpone) and their tarta de quesos.

Cocktails that are perfect to pair with your meal include: Milano Torino or a spritz as an aperitif, and great Italian wines will pair with everything.

PASTA

Choquehuanca Street 611

San Isidro

– Lima – Peru

PASTA

Wynwood, Miamia - coming soon

pasta-restaurants.com

IG @pasta.pe

@pasta.wynwood

PHOTO CREDITS | Pasta

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63MIX ROUTIN3S | JESSE MCFADDIN

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63MIX ROUTIN3S | ADAM COPELAND

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9DRIP | ICONA POP

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THE 9LIST

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9PLAYLIST | RAWAYANA

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9PLAYLIST | NO DOUBT

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