KC Chiefs Team Chef Gives Insight Into Travis Kelce’s Diet on the Road

With the Kansas City Chiefs on the verge of a historic third consecutive Super Bowl title, the team’s executive chef has been instrumental in fueling the team for success off the field. 

In an exclusive interview with Us Weekly, Chiefs executive chef Erin Wishon explained how she’s become very familiar with each player’s specific palette and preferences.

“We learn what they like,” said Wishon, who works for the Chiefs through Aramark Sports + Entertainment. “We’re with them three or four meals a day, six or seven days a week for six-plus months of the year. We know what they want. Whether it’s a special condiment or a brand of vegan patty, whatever it might be. We try to match everything as close to home as we can.”

On the road, Wishon said she and her team “want to enjoy what the city has to offer and have some of that local flare” when feeding the players. 

“It helps us change it up so things don’t get too monotonous,” Wishon explained. “We don’t want everything like we do at home. But the more that we can make it as repeatable as possible for them, we feel the more successful they’ll be.”

When it comes to Chiefs tight end Travis Kelce, Wishon said he also employs the culinary help of Kumar Ferguson, Kelce’s personal chef and childhood friend. 

“He’s fantastic,” Wishon said of Ferguson. “He does a really nice job of balancing healthy, well-thought out, comprehensively nutritious meals. From the splurging that we all think Travis does, he strikes a balance.”

Wishon added, “I think people would be surprised how all of the guys are very, very focused and very serious. I think when it comes to the guys who have bigger personalities or are more seen, [people] think they’re not focused. But they are just honed in. The success that they’ve had, they don’t take that for granted. That’s the culture here. It just is what it is.”

Another surprise, Wishon explained, is an order that has become a favorite among some of the guys on the Chiefs roster. 

“I think something that people might find surprising is there’s a lot of steak and rice for breakfast,” she said. “We have a couple players that eat two steaks – 12 ounce filets – and rice at breakfast. And then sometimes also at lunch.”

Aramark Sports + Entertainment, who employs Wishon, works with eight NFL teams in total to deliver “top-tier culinary experiences through an innovative and data-driven approach to menu development.”

Throughout the course of a season, Wishon explained how she and her team learn to uncover how “everybody has a different regimen and they find what works for them.”

“We have a dietician, who is fantastic,” she said. “She’s there to assist the players as they wish. We can do different meal plans or whatever else they need to help them meet their goals. But for the most part, as professional athletes, they’re dedicated. They’re regimented. Once they’re in this culture, it’s a winning culture. It’s built for that team mentality. It’s built for success.”

The Chiefs will get the chance to prove it when they face the Eagles Sunday, February 9 in Super Bowl LIX at 6:30 pm ET on Fox.