Kitchens. Relentless pace. Pressure. Precision. Creative tension.

A chef’s life is a constant balancing act, demanding equal measures of discipline and instinct. But where does one go to recharge?

Where does one find space to breathe, to think, or simply to reconnect with oneself? For a growing number of chefs, maîtres and sommeliers, the answer lies in sport, and, more specifically, in cycling. It’s where they reset. A place to push themselves, both physically and mentally. At first, it’s a source of energy, helping them face the intensity of service. Over time, it becomes something deeper: a mindset that quietly reshapes the way they approach their work. Because cycling is far more than a hobby. For many, it’s a way of life.

Whether riding alone or with friends, through the rolling hills of the Langhe or along the coastal roads of Liguria, every ride is about more than staying fit. It’s a deliberate choice, as the stories of five passionate cyclists – each working in some of Italy’s most celebrated kitchens – make abundantly clear.

ENRICO CRIPPA

“Like most children, I thought my father was the person I wanted to be. I watched everything he did and tried to copy him. After he got married, he decided it was time to lose a bit of weight, so he started cycling. At first it was just for fun, then he began racing, and eventually he graduated to veteran cycling clubs.”