A Michelin-Starred Chef Cut Pasta, Bread, and Alcohol and Lost 168 Pounds Over Three Years
4 min read · RealCase summary
Tom Kerridge weighed 30 stone (420 pounds) before deciding, over about 12 weeks of consideration, to change his lifestyle starting in January as a New Year's resolution.
He created his own approach, which he calls the Dopamine Diet, cutting out alcohol, pasta, bread, potatoes, and rice in favor of low-carb, smaller, more frequent meals built from fresh British ingredients cooked at home. The plan allows dark chocolate and emphasizes dairy — full-fat cheese, milk, yogurt, and double cream — as what he calls "dopamine heroes."
His exercise routine started with swimming a mile slowly and consistently, before evolving into weight training and cardiovascular work, and later into running — including 25-kilometer distances he has said he "hates every minute" of.
Kerridge lost 12 stone, or 168 pounds, in 2015. "You can't just walk into changing your life," he said. "Particularly for food, which is quite habitual."
Key takeaways
- ›Started at 30 stone after years of grazing on convenience food like cheese on toast and crisps during restaurant shifts
- ›Built a low-carb 'dopamine diet' cutting pasta, bread, potatoes, rice, and alcohol, with smaller, regular meals
- ›Took up swimming as his main exercise and lost 12 stone — about 168 pounds — over roughly three years, reaching 18 stone
Original source
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