Jitin Joshi isn’t “just” one of the world’s most respected vegetarian Michelin-star chefs. He’s also a multiple-marathon finisher who’s raced across several continents and, for his 50th birthday, took on the highest marathon in the world – the Ladakh Marathon.
In this conversation we dive into:
What it’s really like behind the scenes in top kitchens around the world
Long hours, brutal schedules, poor nutrition… and how he turned that around
How running his first 10K at 40 led to 21 marathons in 10 years
The mindset shift from “no time to train” to making endurance a non-negotiable
Training at sea level in Dubai for a high-altitude race with very little oxygen
The emotional story behind Ladakh, his family, and why this marathon meant so much
How Jitin uses food, curiosity and stories to create unforgettable experiences for his guests at Revolver in Dubai
If you work long hours, struggle with balance, or think “my job doesn’t allow me to train,” this episode will challenge that story in the best way.
👉 Hit play to hear how a world-class chef rebuilt his health, his mindset and his running – while still operating at the very top of his industry.
Introduction
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If you want to swim faster on race day, it’s no secret you’ve got to swim fast in training.
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Conclusion
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