As the clock strikes 4:30 a.m. in the players’ dining room at the US Open, executive chef Billy Strynkowski is gearing up his team of 30 cooks from various parts of the country for the tournament ahead.
He’s engaging with his staff, checking on the food preparations, and going over orders, doing everything possible to ensure that the athletes are ready to perform at their best.
According to Strynkowski, who has been part of the US Open for a remarkable 25 years, “The players are here to play tennis and earn money. They eat to win, and, well, they eat quite well.”
The initial week of qualifying matches is particularly hectic, with players arriving for early breakfasts followed by lunch, and there’s a brief lull before dinner kicks in.
Players access the dining area through a private section on the second floor of Arthur Ashe Stadium, enjoying meals in a space designed to accommodate 300, completely discreet from the public eye. Each player has a food budget provided by the tournament, which covers their meals—and those of their entourage, which can be as large as 15.
Strynkowski notes, “The public doesn’t even realize we are here. It was designed that way.”
In terms of culinary offerings, the food highlights the best of New York—with everything from local bagels to fresh fish from Montauk. “Nothing comes from far away,” he emphasizes. “We want to truly represent New York and have the finest bagels.”
Breakfast is an extensive affair, featuring “every possible breakfast item,” as described by the chef. This includes a fruit bar, smoothies (though protein powder isn’t popular with the players), eggs, bacon, and fresh vegetables.
Strynkowski is also attentive to special requests, such as sourcing coconut, dairy-free yogurt for one specific player.
While he refrains from discussing individual players’ diets, he shares that the majority favor fish, lean meats (like steak), various fruits and vegetables, an abundance of sweet potatoes, nuts, and some chicken. Only a few adhere to vegetarian, vegan, or gluten-free lifestyles.
After breakfast, he ensures lunch is prepped and that everything meets the expectation of being “delicious.”
Dinner options are diverse and can feature items like racks of lamb, Montauk tilefish, smoked short ribs with okra, onion fritters, and an Asian teriyaki salmon dish served with mango, cucumber, and jasmine rice.
When players deviate from their typically healthy meals, they often crave famous New York eats. Upon request, Strynkowski might procure local favorites like Corona Pizza or handmade soup dumplings from a popular Flushing spot.
Significantly, players tend to use plenty of olive oil and enjoy large servings of homemade pasta with basil pesto—around six gallons of pesto are prepared each day, using fresh basil, a lot of parmesan, and quality olive oil, according to Strynkowski. “They burn so much energy,” he comments on the players’ appetites.
Watermelon water, “just blended in a cup with nothing else,” is another hit. “It’s rich in potassium. I used to bring that out to players practicing on hot days in the summer here in Queens,” he recalled.
Occasionally, players request specific items like high-end toro or tuna belly sashimi, or even something as simple as avocado on toast with hard-boiled egg. “I had to whip that up quickly—chopped the egg and avocado on toast. It’s not something we usually make,” he mentioned.
One player was a fan of a vegetable shake made with red pepper, broccoli, and asparagus blended with oat milk and a dash of salt. “I have made that, even though it’s not on our menu. Whatever they ask for, it’s a yes,” Strynkowski affirmed.
Living in Pearl River, NY, Strynkowski moves to a hotel in Flushing during the competition. His workday typically wraps up around 7:30 p.m., but that can shift later if matches run over or if there are rain delays. After the kitchen closes, athletes can grab food at the Player Cafe, which stays open until 3 a.m.
He has a reputation for keeping the kitchen operating late. On his return to the hotel, Strynkowski might indulge in some dumplings or stir-fry from a local Flushing restaurant, though unwinding isn’t really in his schedule.
“If you think you’ll be able to hang out and party after working at the US Open, think again. That’s the reality,” he stated.
The same goes for his staff, many of whom come from as far as California. “We aim to retain the same cooks every year to ensure our food remains both amazing and consistent,” Strynkowski said.
Having served as the executive chef for the past 14 years, he’s looking ahead to 2027 when a new players’ center will be built as part of an $800 million renovation of the USTA Billie Jean King National Tennis Center, costing $250 million on its own.
Ultimately, he concludes, “The beauty of my job is watching them enjoy the food. We exceed their expectations.”
