Defensive ends like the Jacksonville Jaguars’ Arik Armstead are easy to spot. It takes an absolute unit to plug O-line gaps and drag down an athletic quarterback wriggling out of the pocket, and at six-seven and 300 pounds, the 30-year-old stands out. But while Armstead is a familiar sight in a jersey after nearly a decade as a pro, the 30-year-old’s budding career as a food TikToker has shown him in a different light—and a possible second act when his time in the League ends.

When GQ caught up with Armstead, he was in New York preparing to talk to an in-house TikTok panel on food influencers. “Football is amazing, and it’s what I love to do, but the content I’m able to create makes me more relatable,” he says. And so rather than talk defensive formations, he took the everyman route, sharing his favorite restaurants in a new city, his top celebrity chef, and how his diet has changed since his college days.

For Real-Life Diet, GQ talks to athletes, celebrities, and other high performers about their diet, exercise routines, and pursuit of wellness. Keep in mind that what works for them might not necessarily be healthy for you.

GQ: So, New York, TikTok, and food influencing. Does any of this surprise you?

Arik Armstead: It doesn’t. But it’s definitely cool that people can see me and other athletes in a different light. I feel it makes me more human. I consider myself a regular guy—I just happen to have a cool job.

I don’t know about that—you posted a TikTok of yourself at Panda Express eating a 3,500-calorie meal. Is that typical for you when you go out to eat?

It depends on the occasion, but if I’m going out to eat, I’m looking for something new that I haven’t had before. And when I do that, I like to try the majority of stuff on the menu. I’ll order a few appetizers, a couple entrees to share. I don’t do dessert every time I’m out, but I like to try different desserts. But that’s when I’m going out to eat, which is not every night, of course.

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Most people look at going out to eat as fun or art, but for athletes, food is a critical component of training. So when did you start to get into it?

My favorite show growing up was Diners, Drive-Ins and Dives. I was like, dang, if I don’t play football, Guy Fieri has the coolest job on earth. But learning more about performance as a professional athlete, that’s been important to learn about different foods that I can enjoy but also that are good for me. And also, sometimes, I know something’s not good for me. But I work hard, and it’s OK to treat yourself every now and then. I have my diet and my regimen, but I’m not so rigid in the sense that I won’t enjoy myself or have a great cheat meal from time to time.

You did a TikTok on your daily food intake. How’s that changed since your 2015 rookie year in NFL?

Not much has changed. It changed for me in college—going to Oregon and getting around a nutritionist, learning about how to eat for performance.

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You were drafted by the Niners out of college, and when we spoke your former teammate, George Kittle, he said that the team nutritionist and resources available were all-time. Did you take any of that knowledge with you to your new home with the Jags?

Jordan [Mazur, Niners’ director of nutrition] was great. He helped tremendously during my time there. We have a great new staff with the Jags, too, which I’m going to rely on for different things, whether that’s supplementation or food and how to keep my weight on. I feel like some people have issues gaining weight for athletic performance, and some people have issues where they need to lose weight for athletic performance. Even though I’m a bigger guy, keeping muscle mass throughout the season means I have to have a plan.

What are you doing for meals at home? Some guys hired personal chefs or meal services. What’s your plan?

I take advantage of the facility and the food we have there. Breakfast is typically at the facility, because I’m at work so early. Lunch, too, because I’ll be there from 5:30 or 6 to 4:30 or 5 some days. I have had chefs in the past make me meals for at home, or meals that I can bring to the facility. Going to Jacksonville, it’s a new city for me, so I’m still coming up with a game plan.

What changes with your diet from the offseason to now in camp and pre-season?

I have general guidelines that I know are healthy for me. I try to stay away from fried foods. I limit my diary—I might have cheese every now and then, but I don’t have milk. I drink almond milk.

Does that include whey protein?

I do vegan protein. For me, whey protein makes me feel bloated. I haven’t used whey protein in years. Breakfast is pretty consistent: egg whites, spinach, chicken sausage, oatmeal. That’s my consistent breakfast. Some fruit. And then I’ll have a shake or smoothie, too, in the morning.

Are you a no-pork guy?

I am a hypocrite. (Laughs.) I don’t eat pork, but I will eat a pepperoni pizza every now and then. If I had access to turkey pepperoni or beef pepperoni on pizza, I would do that for sure. But for whatever reason, that’s not common. I do not eat pork, because throughout the years turkey bacon was fine for me and I love chicken or turkey sausage. But I don’t eat bacon or pork chops or anything. Pepperoni pizzas, every now and then, is something I haven’t been able to eliminate.

You’re a California guy, born and raised, and you were with the Niners for most of your career. How’s your adjustment to the Southeast been? How are you finding the food scene?

I think I’m the [former MMA fighter and food influencer] Keith Lee of Jacksonville already. I’ve already tried like 12 spots. My favorite so far is a healthy, fresh kitchen called Homespun that makes bowls and lunch. It’s fresh and healthy, and everything’s organic, too, so I’ve been liking that. I’ve got a barbecue spot called the Bearded Pig, which is solid. Their smoked wings are good. They’ve got a Peruvian sandwich spot called Angie’s Subs, which was pretty good. I haven’t had Peruvian deli before. Bro, they’ve got a few good spots, and there’s more on that list, too, but those ones stuck out for me.

Anything you miss from living in Cal? How’s the Mexican food in Florida?

California is special in that sense with the Mexican food. It’s tough to beat. But there’s a couple solid taco spots in Jax that I’ve tried already. Things that I’m going to miss about Cali? I’m a California kid, born and raised, so just being home, it’s going to be a little different. But my time in Jacksonville thus far has been amazing, and the people have been great. So I’m excited about it.

Now that you’re big time on TikTok as a food influencer, what’s that mean for your future?

My goal in this space is to have my own food show. I have a concept that I created and filmed a pilot for. I’m hoping to get that going.

Can you tip us off to the concept?

Um . . . I think it will be very interesting for people. I haven’t seen a concept like it. I’ll say that. And anybody that sees this—any producers—they can reach out to me.

Finally, a question on hunger: You’ve sacked some of the best quarterbacks in the NFL: Mahomes, Prescott, Rodgers, Burrow. Who’s still on your to-do list for 2024 with the Jags?

It’s a great question. We’re playing against a lot of great quarterbacks this year. I’ll say this: I like a challenge, and sacks are more meaningful. So, Lamar Jackson and Josh Allen, I’d say. Those guys are great players. Athletic. Strong. So a sack on them is a little tougher. That would be a great challenge.

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