Being a sommelier, restaurateur or wine journalist has its perks—good food, good wine and, often, travel. From the outside, they may seem like perfect jobs. But there are downsides to pleasure. Eating and drinking for a living can take a toll. Add in long and odd hours, tilt toward too much indulgence, and suddenly the hospitality industry can become a threat to your health. With the calendar turning and New Year's resolutions to lose weight at their annual peak, Wine Spectator's James Molesworth asked some successful people in the wine and restaurant industry how they first got into and now stay in shape.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!