Bride & Groom MOM Subscribe

Find Local

Articles > Health

Top Diets 2004: Losing Weight with Chef Jeff Tunks

They say never trust a skinny chef, but Jeff Tunks, co-owner and executive chef at DC Coast, TenPenh, and Ceiba, wants to give patrons a chance to try.

A year and a half ago, Tunks maxed out the doctor's scale at 350 pounds—and vowed to lead a healthier lifestyle. As the father of two toddler boys, he says, "I needed more spring in my step to keep up with them." Now he's slimmer by 85 pounds—and by 12 pants sizes.

To battle the bulge, Tunks took a lowfat approach—a bagel with light cream cheese for breakfast, a Subway turkey sub, minus the cheese and mayo, for lunch, and a healthy dinner of fish and vegetables. He tries to curb the late-night snack attacks that plague chefs by eating before going to work in the kitchen. To help burn calories, he began working out at the Sports Club/LA, and he walks instead of taking cabs to and from his restaurants.

On average, Tunks lost a pound a week, but his weight loss recently plateaued. He says he'd like to lose another 25 pounds; to jump-start the process he's trying the South Beach diet. He lost eight pounds in the first 11 days, but he doesn't plan on making a life of it. "It's not natural to go to TenPenh and not eat rice or noodles," he says.

Read Next

Metro's Next-Generation Cars Will Finally Go Into Service in April

Most Popular on Washingtonian

4 Projects That Are Going to Change Washington

The Great Washington Bucket List: 50 Things Every Local Needs to Do

The Troubled, Tormented, Surprisingly Lucky Life of Michael Graham

Rabia Chaudry: "Jay Is Close to Whoever Did It"

The Great Burger Battle: Bobby's Burger Palace vs. Plan B Burger Bar

Take a Sneak Peek Inside DC's First Bonchon

29 DC Events You Should Go to This Month

Things to Do in DC This Weekend: Free Salsa Class, Green Film Festival, and a Lemur Party

50 States Ride