Chef Sidney is a rising talent who blends creativity, pressure, and personal storytelling through food. After making his mark on Netflix’s Next Gen Chef, he’s continued to cook for elite athletes and high-profile clients, proving that instinct, resilience, and authenticity can take you far in the culinary world. Be sure to follow him on instagram.
Congratulations on being part of Next Gen Chef on Netflix! What was that experience like for you — and what did it teach you about yourself as a chef and creator?
Being on Next Gen Chef was surreal. I’ve cooked for NFL athletes, celebrities, and at major events, but competing on a global stage brings a different kind of pressure. It forced me to trust my instincts, stay creative under intense time limits, and let my food speak for who I am. I discovered that I thrive in high-energy environments — and that every dish I create is a chapter of my story.
Competing on a global platform is a massive step. What’s one takeaway or behind-the-scenes moment from Next Gen Chef that viewers might not know about?
What people don’t always see is the camaraderie. Yes, it’s a competition, but behind the cameras we were helping each other plate, sharing ingredients, swapping ideas. The biggest lesson for me was that collaboration and authenticity go much further than ego — both on screen and in the kitchen.
You’ve cooked for professional athletes from teams like the New York Jets, New York Red Bulls, and Washington Commanders — how did you first break into that world?
Honestly, persistence and a DM. I messaged almost every player on the Jets — my favorite team growing up — just hoping someone would give me a chance. Zach Wilson did. After one meal, he started bringing me in for private dinners with the offense. Word spread fast, and before I knew it, I was cooking for half the team. From there, it expanded to players from other leagues — all through word of mouth.
Are you still cooking for NFL or other pro athletes? How is that dynamic different from cooking for celebrities or private clients?
I wrapped my regular work with the Jets earlier this year, but I still cook for a few players from time to time. It’s a completely different mindset than celebrity work — every dish has a purpose. You’re not just making something beautiful; you’re fueling recovery, performance, and endurance. That balance of nourishment and flavor is what I love most.
Fueling high-performance clients is a balance between nutrition and flavor. How do you design meals that accomplish both?
I always start with intention — their goals, recovery schedules, training cycles. Then I build flavor around that. So maybe it’s a citrus–miso salmon with charred vegetables or a lean bison burger with avocado crema — it fuels them, but it still feels like a meal you’d crave. If it doesn’t taste incredible, it won’t be sustainable.
What’s the most unforgettable experience you’ve had as a result of cooking for professional athletes?
One moment that sticks with me is cooking a private dinner for Zach Wilson and Joe Flacco during Jets’ training week. Two quarterbacks from totally different generations and backgrounds, sitting at the same table, connecting over food I made — that was a full-circle moment. It reminded me how food bridges every level of success.
For chefs aspiring to work with elite athletes, what advice would you give about building trust, discretion, and long-term relationships?
Be reliable. Stay humble. Protect their privacy like it’s your own. These athletes have people asking for things constantly — so being the person who delivers consistently, without drama, is everything. Anticipate their needs before they voice them. That’s how you go from being their chef to someone they truly trust.
