Because I travel so much, I bring my workout clothes and shoes wherever I go. That way I can always do some exercise.

I cook mostly vegetarian vegetable and bean stews. Quinoa salads. I make my mother-in-law's recipe for chicken and barley stew all the time.

I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

Eating a lot is an occupational hazard but it's a pretty great problem to have. I spend a lot of time eating sweets on TV - cake, cupcakes, donuts, and pudding. It's a dream job, but at the same time there will be days where I wake up knowing I will eat 15 desserts!

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

Dark chocolate, and salt and vinegar chips are my weakness - but not together.