Road Runners: Social Set Preps for the Marathon

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.


YIGAL AZROUEL, designer

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.