Eagles right tackle Lane Johnson is a meat and potatoes kind of guy—literally. A first-round pick by Philadelphia in 2013, the 10-year NFL veteran eats a version of the classic combo for dinner at least two to three times a week, according to his personal chef Justin Massie.
“I try to take the foods he really likes and clean them up a little bit,” says Massie, 36, a California Culinary Academy graduate who served as the executive chef of Newark Airport restaurants before heading up the culinary department for a New Jersey hospital until March 2021. That’s when he reconnected with his longtime friend, Gabe Rangel—a former Marine and athletic performance trainer to Johnson and other pros—and signed on to cook meals that taste good, but also fit the nutritional needs of a 6'6", 325-pound NFL offensive lineman.