LIKE MANY CHEFS, Giorgio Rapicavoli used to put work first and didn’t have much of a routine outside of the restaurant.
The Miami native is the chef/owner of Coral Gables’ pasta palace Luca Osteria and modern American bar Eating House. And he’s also the executive chef of Mayfair Grill, a Coconut Grove hotspot featuring all things cooked over live fire.
So, obviously, he’s busy. Or that’s what he told himself when it came to exercise. “I’ve always taken my work so seriously, and used it as an excuse to not find the time to work out,” Rapicavoli says. “One day three years ago, I decided to rip off the band-aid. It was time to put the same amount of effort into my health as I do my restaurants.”
Now Rapicavoli starts his day around 7:00 a.m., with a run before heading to Crossfit for a full-body workout that incorporates strength training, weights, and even some gymnastics. “Exercise is a crucial component for not only how I live my life, but how I run my restaurants and lead my team.” After completing his first marathon early this year he still showed up to run service that day.
“My goal is to show my employees that if a 39-year-old, who’s been in this restaurant industry for 20 years can do it, then they can too.” Leading by example is something he’s embraced since adopting a healthier lifestyle. “Through working out I’ve become a much better leader and person as a whole,” says Rapicavoli.
He fuels his fitness with simple meals centered on lean proteins and nutrient-dense sides, like this pork tenderloin, which he smashes in to a “steak” to sear it quickly. Rapicavoli likes to serve it with a Lacinato kale salad topped with Greek yogurt Caesar dressing and seasoned almonds. And for a satisfying carb, he likes grilled sweet potatoes. They’re easy: Peel and slice a medium sweet potato into ¼-inch-thick slabs, toss with olive oil and salt, and grill over high, direct heat, covered, 5 to 6 minutes a side.
