The John John Florence Diet, according to GQ

What is John John riding this winter? What trunks does John John wear? What’s in his backpack? Everyone wants to know everything about John John Florence. Me included. Them’s the breaks when you’re the world’s best surfer and just dropped the wildest surf film ever seen. Today, another precious morsel of John John data is thrown to we, the peasantry: The Real-Life Diet of Pro Surfer John John Florence, as it is writ by excellent men’s publication, GQ. Shall we peel back the sheets for a peek? The secret to keeping your energy levels up when you’re trying not to get crushed by a few thousand gallons of ocean lip? Naps. (Around 11 A.M. or noon.) And lots and lots of carbs. “I eat a lot of pasta,” Florence says. “We eat relatively healthy. I don’t eat fast food, mostly home-cooked stuff. Chicken. Salads. Stuff like that. Oatmeal for breakfast. A big dinner.“ Even though he’s only 23 and “not a very good cook,” like most pro athletes he’s attuned enough to his body to know what makes him perform well (fresh-caught fish) and what makes him feel shitty (croissants). “I like to eat really early, 4 or 5 o’clock,” he says. “That helps out a lot, to digest before you sleep.” Extending his surf career as long as possible is something John John, who has a history of back and ankle injuries, thinks about often. Especially with freaks of nature like Kelly Slater stretching their competition years into their forties with careful diet monitoring and yoga. (“I need to stretch more,” Florence admits.) Still. He’s only 23 and traveling the world, so we asked: When you’re somewhere like, say, Cape Town, do you and your buddies get after it at all? Go out and have a good time? “We had a couple fun times,” John John says, a smile creeping up his face. “But when you’re filming, you can’t be wasting days.” BreakfastEarly morning: Oats Post surf: Eggs and avocado Lunch Fish and vegetables Dinner Pasta So. The Hawaiian prince likes pasta. Noted. But, is it the short, thick tenseness of penne? The satisfying slurp and ease of chew that is fettuccine? Or, the unique sophistication of farfalle? I must know! Read the full GQ article here.