Extreme Pursuits

James Beard Award–winning Master Sommelier Bobby Stuckey runs around the floor of his Colorado restaurants greeting guests and pouring wine six nights a week. After putting in a 14-hour day, most people would want to put their feet up and relax. But for the last 20years, Bobby, age 50, uses any down time and his one day off to train for marathons.

The hospitality industry is its own type of endurance event. In the ‘90s, the extreme pressure led to a restaurant culture of extreme excess, says Bobby. “You had chefs who ran hard in the kitchen and then partied hard out of the kitchen,” he says. “For a long time, I was telling people this wasn’t sustainable. To have longevity in this industry, you need balance.”

The mental grit and stamina required in the restaurant business naturally translates to the sports world. So, it should be no surprise that some of the industry’s most successful restaurateurs, chefs and sommeliers are following Bobby’s example and pursuing extreme physical activities in their free time. Daniel Humm, the Michelin-decorated chef-owner of New York City’s Eleven Madison Park, runs ultramarathons and crushes long-distance cycling races. Boston chef-restaurateur Michael Serpa cycled 360 miles in 20 hours...