Football clubs invest heavily in marginal gains — the small, often invisible factors that enhance player performance: sleep, recovery, diet, and even cooking.
In the modern game, players rely on personalized meal plans for recovery and fitness. Top nutritionists and chefs have become trusted figures — sometimes even more influential than coaches. As a result, clubs now compete fiercely to hire the best support staff, especially those who have already proven successful elsewhere.
And that's the key: "if they've been successful elsewhere."
In other words — poaching.
Richard had already instructed Marina to poach one of Chelsea's Italian private chefs, Giorgio Mocatelli.
The reason Richard specifically chose an Italian chef over others was clear — Italian cuisine aligns perfectly with what sports nutritionists recommend, based on his own research and understanding:
High-quality carbohydrates (pasta, rice, whole grains) for energy.
Healthy fats from olive oil and nuts.
