THERE ARE ONLY so many 16-hour workdays a man can take. After graduating from culinary school in 2005, David Nayfeld was doing them six days a week. He hustled at the fine-dining mecca Eleven Madison Park in NYC, then eventually, in 2016, at his own Italian spot, Che Fico, in San Francisco, where he’s still executive chef. The hours, the travel, the parties. “One day, you’re 40 pounds overweight,” Nayfeld says. COVID gave him a chance to recommit to fitness. While he was into jiu-jitsu before the pandemic, a workout “pod” of friends helped him mix in heavy lifting, HIIT, and running. And he dialed in his diet, opting for high-protein meals that include a vegetable, like the chicken with cabbage on this page. Those 40 pounds now gone, Nayfeld…