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 ga, players rely on personalized al plans for recovery and fitness. Top nutritionists and chefs have beco trusted figures — sotis 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 recomnd, based on his own research and understanding:
High-quality carbohydrates (pasta, rice, whole grains) for energy.
Healthy fats from olive oil and nuts.
Lean proteins (chicken, fish, legus) for recovery.
Plenty of vegetables and fresh produce for overall balance.
Moreover, Italian chefs are known for their strict kitchen hygiene and organization, precision in ingredient sourcing, and their philosophy of "quality over quantity" — a mindset that fits perfectly within elite sports dining.
Of course, this approach isn’t new. It draws directly from Richard reference on the Italian influence on structured diet programs — such as AC Milan’s "Milan Lab," which combined science with diterranean nutrition, or the systems used at Juventus, Inter, and Roma, where nus were designed specifically for energy optimization. Many other clubs — including Chelsea and PSG — later followed similar models, often led by chefs trained in Italian culinary schools.
As for Giorgio Mocatelli, turning down Richard’s offer would have been difficult. City offered £25,000 per year, plus access to top-notch facilities — including the ability to bring his sous-chef and other staff to City, performance-lab support integrated with Prozone technology, and full integration into the elite first-team environnt.
For a chef who wanted both freedom and prestige, it was an offer almost impossible to refuse. But Richard’s move didn’t go unnoticed — it earned him a few angry remarks from Chelsea owner Ken Bates, which he promptly ignored.
Of course, everything depended on the chef’s own decision, but still, Bates couldn’t help but complain about Richard’s poaching tactics. His frustration was understandable — the move had caused real tension between the clubs, as they began to realize that diet secrets — from recipes to supplent routines — had beco valuable competitive advantages now heading to Manchester City.
Richard didn’t care — Bates was just being Bates. He wasn’t Roman Abramovich!
Done with the chef, Richard shifted his focus to the dietician and nutritionist.
The current nutrition team at City consists of Andreas Schlumberger and Dave Fevre. Although nutrition isn’t exactly their main field, they still make sure to collaborate closely with the club’s chef. Together, they analyze the nu structure — reviewing fat and carbohydrate content, selecting vegetables that aid recovery, and ensuring the right balance of iron and protein sources to help players rebuild strength and maintain peak condition.
However, relying on both of them wasn’t a long-term solution. Manchester City needed their own full-ti dietician and nutritionist.
And where was the best place to find such experts?
Well, wasn’t poaching professionals from other clubs often the most effective route?
After curating a list of possible nutrition experts from other clubs — including those currently available or potentially interested in City’s offer — Richard imdiately set his sights on Chris Payne, who had previously worked with the Royal Marines and was now serving as Tottenham Hotspur’s head nutritionist.
For nutrition, each player has specific needs. They work closely with the dieticians, physios, and doctors, who advise on what each individual should be eating. The staff then double-check everything and provide with the ingredients needed to create the recipes.
Richard wanted to make these elite athletes the best they could be. Their diets now help them perform at the highest level for longer — and it’s not just the goalkeepers benefiting.
For example, Cristiano Ronaldo is 37, Edinson Cavani 35, yet they continue to perform at an elite standard. The younger players see this and emulate what they eat, which has a positive ripple effect throughout the squad.
Physiques have improved across the board, and while Richard sotis wished his favorite players could have continued scoring goals for a few more years, he knew the impact of proper nutrition would sustain their careers in the long term.
After Richard’s offer was accepted, but before the contract was signed, he held a final interview. He wanted to ensure everything was perfectly aligned — from work philosophy to long-term goals — and to confirm that the candidate fully understood the standards expected at Manchester City.
"In the build-up to a ga, I want foods that provide slow-release energy, like pasta and oats. Post-match is when the players replenish their carbs to restore energy and repair muscles," Richard said, looking at both Mocatelli and Payne.
He continued, "Sotis it must be really boring to be a football player, following a strict food regi every day for twenty years. Am I right?"
Both nodded in agreent.
"So let ask you," he added, leaning forward slightly, "what could you do to make this more engaging while still keeping it effective?"
How many Manchester City players do you feed, and how often? Basically, City feeds all the players — across every team — at the training ground every day.
So aside from food quality, we also need to consider cooking thods, cost managent, and food safety concerns. Every detail counts. How do you ensure consistency across such a large operation?
"It depends on the ti of day," Mocatelli explained. "Breakfast is always popular, but its timing varies depending on the training schedule and whether the players have a ga later in the day. Breakfast service can start as early as 7:30 a.m., and the last feeding session can be as late as 4:30 p.m. Normally, the players like to co in and chat with each other while eating. Eggs are very popular, prepared any way they like — poached, fried, or scrambled. Crushed avocado with toast and eggs, or smoked salmon on the side, are also favorites."
He the continued, "In the lead-up to a ga, most players prefer red ats and pasta. However, they also enjoy street food when they want sothing a bit quirky. We make sure that any street food fits within our nutrition program — with the right balance of fats, carbs, and salts. We design these recipes to keep the diet interesting; otherwise, it would be pasta, salmon, steak, and vegetables all the ti. Overall, chicken and fish dishes are very popular, and we’ll even include the occasional BBQ.
"Is it like this at Chelsea?"
Hearing the question, Mocatelli coughed and chose to avoid answering directly. "diterranean rice dishes — the paellas, which are lovely and nicely presented in a big pan — or risottos go down well. Curries too; a few players like them. Firecracker chicken is a bit hot for , and I watch so players eating it, maybe in a wrap or with salad, and I wince."
Hearing that answer, Richard nodded. "Then City truly has players from around the world. How do you adjust to all those different tastes?"
"I’ve had Spanish and diterranean influences in the spices and flavoring," Mocatelli explained. "So players eat chorizo or ask for aty seasonings. Individual diet sheets cater to personal preferences — so avoid butter or want no fat, while others drink non-dairy milk. The nu structure is extensive and draws on cuisines from all over the world, though we don’t include many Japanese dishes."
"We have one Japanese player in our squad, so I hope you’ll expand your recipes moving forward. Now, when City plays away, does the club bring its own food?" Richard asked.
"Yes," Mocatelli nodded. "Usually, at Chelsea, we also feed players when they travel. It’s a completely different setup, since the food has to be prepared at Stamford Bridge and packed into individual boxes for the journey. We’ve never had any major issues, but there have been tis when we got stuck in traffic while loading the als onto the team coach. One ti we barely finished before the players boarded—"
Richard cut him off before he could continue. "You know what just happened at our club, right? The players ate hotel food, and now eight of them are in the hospital."
Although both knew the illness wasn’t directly caused by the food, Mocatelli and Payne wisely chose not to say so, letting Richard follow his line of thought.
"That’s why I expect our travel arrangents to include the team chef as part of the process," Mocatelli explained.
"Usually, we rely on the hotel or the venue we’re visiting to handle the als, but every location is audited in advance by soone from our side, so we understand exactly what’s going on. It’s necessary to maintain that level of control. And the best person to do that is..." He looked toward the person beside him.
A sports kitchen runs like a well-oiled machine, carefully streamlining al preparation and service. Every nu is tailored to the specific needs of the players, ensuring that every ingredient serves a purpose. From planning to sourcing to final plating, nothing is left to chance. The goal is simple: every player receives consistent, high-quality als designed to et their unique nutritional requirents.
In this setup, the role of the nutritionist is just as crucial as the chef.
Chris Payne stepped forward. "I want to work closely with the chef team to create al plans that optimize macronutrient ratios, nutrient timing, and micronutrient intake. But before I sign the contract, let explain how I operate."
He began recounting his experience at Tottenham, describing the systems he had put in place and the precision with which he monitored players’ diets. Unlike the chefs, Payne wouldn’t be tied down by the day-to-day cooking. His focus would be on designing individualized nutrition plans, tracking player progress, and giving targeted advice.
Free from kitchen duties, he could dedicate himself to the players’ long-term developnt. This enables them to focus more on their primary responsibilities, such as designing individualized nutrition plans, monitoring player progress, and providing specialized advice. By allocating more ti to these critical areas, the nutritionist can contribute significantly to the overall player developnt and performance enhancent.
Richard understood that football clubs’ most valuable assets are their players. He wanted precise control over the quality, variety, and nutritional value of the als provided, ensuring optimal fueling for training sessions, matches, and recovery periods.
At the end of the day, a sports kitchen allows for the creation of tailored nus that align with the specific needs of football players. The customized nus, culinary expertise, and strict quality control provided by the kitchen contribute significantly to the holistic developnt and success of the players, making it a valuable investnt for any football club.
Final question, Richard turned to Mocatelli.
"You have this responsibility to feed others, but do you cook yourself?"
"Rarely," Mocatelli replied, "but I definitely get involved on prep days when we’re building the nus, and I taste everything we prepare."
"What about the youth teams and the staff?" Richard asked.
"For the youth, it’s much better to have all the teams on one site at Maine Road," Mocatelli explained. "We take care of the stars of tomorrow, and the nutritionists and scientists work with them so they can understand their bodies and what they need to do to reach the next level — where they want to be. As for the staff, they can choose from the players’ nu, which typically offers around ten different dishes each day."
"Well done," Richard nodded at all the answers and questions. After that, he extended his hand and said, "Welco to Manchester City."
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