Tommy Cole, a 32-year-old private chef with two master's degrees in sports nutrition, has revealed the dietary secrets behind Premier League footballers' pre-season preparations. Currently serving elite players, he prepares weekly dinners and snacks tailored to maintain energy post-training, working closely with each player's nutritionist.
Cole, from Exeter, Devon, operates from a commercial kitchen with fellow chef Sam Hough, 29. He explained that he receives guidance from team nutritionists on macronutrients and calories, then has free rein to create meals. His focus is on a balanced diet: carbs for performance, protein for recovery, and plenty of fruit and vegetables.
During pre-season, Cole reduces carbs and fat to lower calorie content to about 750 per evening meal, while keeping protein high to maximise muscle mass. He avoids high-fibre foods before matches to prevent gastrointestinal discomfort. Meals include healthy versions of takeaways like pasta pomodoro with chicken Milanese, miso glazed salmon with chilli noodle stir fry, and fillet steak with fondant potatoes.
Cole uses techniques like air frying instead of deep frying to reduce fat, and creates healthier desserts such as cheesecake made with yoghurt and low-fat cream cheese. His clientele includes golfer Lee Westwood, footballer Daniel Welbeck, and singer Ronan Keating.
