From 300 Pound Chef To Ironman Triathlete: Will Liebig, ENCORE EP 289

In one of our favorite episodes as an encore we find out: What does it really take to move from 300 pounds to a 9:15 Ironman without losing your love of great food and a full life? We sit down with chef-turned-triathlete Will Liebig to unpack the habits, community, and mindset that reshaped his health over a decade. Will is open about the grind: he swapped isolation for master swimming, built cycling and running tribes, and embraced the 80/20 training rule—keep 20 percent truly hard, keep 80 percent easy. The gains came not from punishment, but from patience.

Food is a highlight. As a classically trained chef, Will rejects fear-based nutrition and shows how fats like olive oil, butter, and cream can fuel endurance when paired with smart timing, portion control, and macro awareness. He eats smaller meals throughout the day, anchors a larger mid-day plate, often skips starch at night for better sleep, and isn’t afraid of fasted zone-2 when the plan calls for it. He also defends cheat days as motivation, not failure—a double spicy Bloody Mary after a race or a well-plated steak dinner cooked sous vide because satisfaction matters.

We also explore resilience. Will shares the setbacks that tested him—career shifts, grief after his father’s passing, and a brush with body dysmorphia—and how he course-corrected by eating enough, tracking with intention, and leaning on his wife, Lisa, for logistics and encouragement. That partnership turns races into shared adventures and keeps training sustainable. Expect practical coaching cues, real-world nutrition, and the reminder that big change demands a wider timeline. Subscribe, share this with a friend who needs a nudge, and leave a quick review—then tell us what habit you’ll commit to for the next five years.

Email us at [e-mail]. Opinions discussed are not medical advice, please seek a medical professional for your own health concerns.