Road Runners: Social Set Preps for the Marathon

No carbs or booze for New York party people until after Sunday's big race.

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Yigal Azrouël

Photo By Steve Eichner

Olivier Muller

Photo By Courtesy of Daniel NYC

The fall social season isn’t the only marathon in town. This Sunday, members of the chic set will compete in the actual ING-sponsored 26.2-mile race. From eating special diets to staying away from the Boom Boom Room, these high-energy folks share their training tips with WWD.


Motivation: I decided at last year’s marathon that it would be a great goal and challenge for the year ahead.

Footwear: Asics

Uniform: Usually a long-sleeve running shirt and running shorts with a hat or headband. I wear a lot of Nike, but I’m testing out some Lululemon Athletica and really like it.

Accessories: Pedometer, heart monitor and a water bottle belt with five mini bottles.

Soundtrack: “Under Pressure,” Queen; “Around the World,” Daft Punk; “Bonnie and Clyde,” Jay-Z and Beyoncé; “7 Nation Army,” White Stripes.

Running Partners: Two good friends.

Training Diet: Lots of carbs and protein, but I started off with Kathy Freston’s Quantum Wellness Cleanse.

Sacrifices: I can’t really have any vices now. A good night’s sleep is so important, so no more late nights and no alcohol.

Post-Marathon Celebration: My goal is to finish in three hours and 15 minutes — basically to qualify for Boston. I guess the training is addictive.

OLIVIER MULLER, executive chef, db Bistro Moderne

Motivation: After seeing last year’s marathon passing by my apartment, the idea of doing it started to grow on me.

Footwear: Asics T9A3N

Uniform: Shorts with T-shirts from Lululemon and Nike.

Accessories: A Garmin watch with heart rate monitor and pedometer.

Soundtrack: “Don’t Phunk With my Heart,” Black Eyed Peas; “One,” “Master of Puppets,” Metallica; any songs by Bob Marley.

Running Partner: I run alone, but for the marathon, I’m part of the Malaria No More team.

Training Diet: Vegetables, potatoes, rice and fruit. I choose lean meat and tend to use a little more olive oil than butter. I make myself a nice pasta plate almost every night. I’ve also designed a runner-friendly menu that I’ve been serving this month at db Bistro Moderne; part of the proceeds will go towards Malaria No More.

Sacrifices: Sleeping in and late nights out. I also had to cut back on alcohol, but allow myself a good cocktail or glass of red wine on my days off.

Post-Marathon Celebration: A big brunch at my place with friends, Champagne, Bloody Marys and red wine along with some cheeses, charcuterie, coq au vin and short ribs.

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