For Kansas City Chiefs tight end Travis Kelce, 34, the key to his heart—and stomach—lies in the culinary creations of his childhood friend turned private chef, Kumar Ferguson.
Since 2016, Ferguson has been crafting delectable meals that have become Kelce’s favorites.
Reflecting on their shared past, Ferguson reminisced, “Growing up, I would cook for all the bros after we’d be hanging out all day. That kitchen table hangout has always been a center for all of us. We have definitely carried that tradition with us.”
Their enduring friendship has allowed for open communication in their professional collaboration.
Ferguson remarked, “Being brothers is funny because we can throw shots at each other all day, but Travis is incredible when it comes to professionalism and just being on top of taking whatever he’s investing into.”
During the football season, Kelce consumes three meals a day, surpassing 4,000 calories on practice and game days.
Among his preferred dishes are oatmeal with fresh fruit for breakfast, seafood alfredo for dinner, and, in line with family traditions, a love for steaks.
Ferguson disclosed, “His dad [Ed] is actually a grill master, so that’s where I got filets in our diet.”
Tangy Hawaiian heat wings and deep-fried Australian lobster tails also make the list of protein-rich delights in Kelce’s daily menu.
Always on the lookout for culinary inspiration, Ferguson shared some of his favorite spots in Kansas City, Missouri, including The Upper Cut KC, PeachTree Cafeteria, Anton’s Taproom, and Rye.
In a revealing moment, Kelce’s mom, Donna, shared insights into her sons’ hearty appetites during their youth.
“They could sit down and eat an entire chicken in high school each — not together; each one of them could finish a chicken,” she recalled.
The fridge was consistently stocked with steak, hamburgers, and other kid-friendly delights.
Donna reminisced about a college-day IHOP trip with her boys involving a staggering “18 plates on the table,” featuring steak, pancakes, and more.
Explaining the voracious appetite, she noted, “You have to remember that they lose pretty much 14 to 15 lbs. every time they play. So it gets kind of crazy, and you have to replenish that pretty fast.”
Travis Kelce’s culinary journey, guided by the skillful hands of Chef Kumar Ferguson, continues to be a savory tale of friendship, tradition, and the joys of satisfying an athlete’s appetite.