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For Matthew Accarrino there are two things that matter most in life, cooking and riding bikes. And he does them both with the same passion and dedication. Executive Chef at the award-winning, Michelin-starred SPQR restaurant in San Francisco, Accarrino is also a pretty darn good bike racer in what little spare time he has. But while 12- to 16-hour days in the kitchen prevent him from training and racing as much as he would like, cycling and cooking are largely synonymous for Accarrino.
“In cycling you have to be individually excellent. You have to be able to stay with the pack, to be able to climb, descend, whatever. But you also have to be part of a team. And the same thing happens in cooking. You have to be able to hold your weight in the kitchen and at the same time you have to work in concert with others because it is by no means a personal endeavor,” says Accarrino, one of Wilier’s most ardent ambassadors.
Read Part Four here: https://wilier.california.pelotonmagazine.com