Inside the US Open's player dining room, executive chef Billy Strynkowski and his team of 30 cooks are dedicated to providing high-performance meals for the athletes. Strynkowski, who has been with the tournament for 25 years, emphasizes that players "eat to win, and they eat very well."
The first week of the tournament, including qualifying matches, is the busiest period, with players frequenting the dining area for breakfast and lunch. The private space, located on the second floor of Arthur Ashe Stadium and accommodating up to 300 people, remains hidden from the public.
The menu focuses on fresh, local New York ingredients. "Nothing is from far away," Strynkowski stated, highlighting offerings like New York bagels and fresh fluke from Montauk.
Breakfast options are extensive, featuring a fruit bar, eggs, bacon, and vegetables. Strynkowski also accommodates specific dietary needs, such as providing dairy-free yogurt for players upon request.
While specific diets of top players are not disclosed, Strynkowski noted that their meals commonly consist of fish, lean meats like steak, fruits, vegetables, sweet potatoes, and nuts, with only a few players opting for vegetarian, vegan, or gluten-free options.
Lunch and dinner menus vary. Dinners can include dishes such as rack of lamb, Montauk tilefish, smoked short ribs, and Asian teriyaki salmon. For players seeking iconic New York flavors, Strynkowski has sourced items like Corona Pizza and soup dumplings from Flushing.
The kitchen prepares large quantities of homemade pasta with basil pesto daily, with Strynkowski explaining, "They burn so much energy every day."
Hydration is also crucial, with watermelon water, made simply from blended watermelon, being a popular choice. Strynkowski mentioned previously providing this to players on the court, especially during hot weather.
Special requests are frequently met. Strynkowski recalled preparing high-end toro sashimi, avocado with hard-boiled egg on toast, and a vegetable shake with oat milk, red pepper, broccoli, and asparagus. "Whatever they want, the answer is yes," he said.
Strynkowski's workday at the tournament typically ends around 7:30 p.m., though long matches or rain delays can extend this. After the main kitchen closes, a Player Cafe remains open until 3 a.m. for grab-and-go options.
The USTA Billie Jean King National Tennis Center is slated for an $800 million renovation, which will include a new $250 million player center by 2027. Strynkowski aims to elevate the dining experience further with these upgrades, stating, "The beauty of my job is to watch them enjoy the food. We blow away their expectations."