How Philly Chef Michael Schulson Lost 35 Pounds in Less Than 3 Months

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When COVID-19 forced chef and restaurateur Michael Schulson to halt his always-on-the-move schedule, the 61-year-old had no choice but to find a change of pace. Here’s how he lost 35 pounds in two and a half months.

When your entire career revolves around food—creating dishes, prepping, cooking, taste-testing—it’s not easy to maintain a steady weight or healthy habits. Especially when you factor in the hallmarks of the restaurant biz: long, tiring days spent on your feet; wonky work hours that turn your sleep patterns haywire; and a limited selection of healthy late-night eateries (not to mention waning energy to cook your own meal).

While that might paint an oversimplified, perhaps stereotypical picture, chef Michael Schulson, CEO and founder of Schulson Collective, a network of Philadelphia restaurants (with a few other outposts on the East Coast), admits much of that rings true.

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“We’re constantly tasting food every single day, all day long,” says Schulson, of his work schedule prior to the COVID-19 pandemic. (He was preparing to launch his newest restaurant, continuing a streak of near-constant openings of more than 10 spaces over the last decade.) “So before I knew it, I was up to 210 pounds.” Even still, he says, it wasn’t until seeing a photo of himself with his friends after a day spent tubing on a trip to Costa Rica that he realized something needed to change. “That was totally the aha! moment,” he says.

As fate would have it, that was around the beginning of March, just as the novel coronavirus was picking up steam in the U.S., so the subsequent self-isolation was exactly the push he needed to enact the necessary changes to his lifestyle.

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