GRILL YOUR WAY TO GAINS

Chef GIORGIO RAPICAVOLI powers big lifts and long runs with marinated pork “steak.” BY PAUL KITA

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LIKE MANY CHEFS, Chopped champion Giorgio Rapicavoli used to put work first. The Miami native is the chef-owner of the pasta palace Luca Osteria and the modern American bar Eating House, both in Coral Gables, Florida. He’s also the chef of Mayfair Grill, a Coconut Grove hot spot. Rapicavoli says he used these businesses as an excuse not to work out, but three years ago, he was sick of feeling “lazy, tired, and grumpy.” Now he’s up at 7 a.m. for a run before CrossFit. He finished his first marathon this year—and still made it to work. “My goal is to show my employees that if a 39-year-old who’s been in this restaurant industry for 20 years can balance fitness and work, they can too.” He fuels his workouts with lean proteins—like pork tenderloin, which he smashes into a “steak” to sear it fast—and hearty sides.

GRILLED PORK TENDERLOIN STEAK WITH LEMON CHIMICHURRI