"Even when I finish shooting, or even cooking, there's something quite unique about spending that quality time on your own, so I've become a little bit more selfish with my individual time and dedicated my downtime to training in a big way 'cause I see it as a way of rest," Ramsay said of training for triathlons.
The Scottish restaurateur highlighted that while he is traveling for various work-related occasions, he is graced with some of the most beautiful countrysides in the world and enjoys exploring them in the open.
He says that after running in about a dozen marathons and ultramarathons, he wanted to switch it up and challenge himself with the triathlon's individual challenges: swimming, biking, and running.
Ramsay's cover comes only a few days before he competes in the IRONMAN World Championship in Kailua-Kona, Hawaii. He and over 2,000 other athletes will exert every ounce of energy they have as they trek 140.6 miles along the Kona Coast.
As an experienced head chef, Ramsay has a good understanding of nutrition, which helps him select hearty, healthy training and pre-race meals.
"My pre-race meal [consists of] a lot of fish, a lot of iron, a lot of spinach—not literally a week before but like a month out," he shared. "... I'm eating more, obviously 'cause of the intense training, so I'm enjoying food a lot more."
When he finally crosses the finish line after the grueling race is finished, Ramsay says he'll have a satisfying celebratory meal consisting of a 16-18 oz. T-bone and a glass of wine—or the entire bottle.
"Sot having a glass of wine, I'll probably end up finishing the bottle. Trust me," he said.
Watch the video for the exclusive behind-the-scenes look at Gordon Ramsay's photo shoot in the November issue of Triathlete Magazine, on newsstands now.