Chris Hemsworth is amongst the fittest celebrities across the world. The actor who’s been playing Thor in the MCU, the Avengers: Endgame has consistently maintained his sculpted physique, with a combination of hardcore workout and protein-heavy diet. Chef Sergio Perera, Chris Hemsworth’s private chef for the past decade, recently revealed the 40-year-old actor’s diet secrets.
Inside Chris Hemsworth’s ‘very clean’ diet to maintain his Thor-worthy body
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In an interview with news.com.au, Chef Sergio Perera — whose A-List clientele includes Tom Cruise, Chris’ fellow OG 6 Avengers mate Robert Downey Jr., and Leonardo DiCaprio — revealed how it’s important to “eat well,” when you’re training to build “Thor-worthy muscles” like Chris Hemsworth.
Chris Hemsworth and Chef Sergio Perera’s fitness collaboration was all thanks to Chris’ wife and actress Elsa Pataky, who is good friends with Sergio. The Spanish Michelin-trained chef recalled how Hemsworth had just wrapped up Thor and needed someone “to help match his meal plan to his physical demands,” which is how Perera came on board. Looking after Chris’ nutrition for the past 10 years, Sergio worked with Hemsworth’s trainer and close friend Luke Zocchi to achieve the actor’s fitness goals.
Chef Sergio Perera, who helped Chris Hemsworth either bulk up or shred down depending on the actor’s diverse movie roles, stated “good quality beef” to be amongst the Extraction 2 actor’s favorite foods.
Perera also divulged details about Hemsworth’s “very clean” diet: “Obviously the guy is a big boy. [laughs] He requires a lot of protein for the body he has. When it comes to building muscle he just keeps it very clean with a lot of barbecuing — like meats and vegetables — and keeping it Mediterranean which involves a lot of olive oil.”
The chef also said that Chris Hemsworth completely avoids “boxed or canned” foods. His diet mostly consists of plenty of fresh vegetables and keeping his fluids up, depending on how lean he’s trying to get.
“One thing I did religiously with him, was every single day he would have one very large, hearty salad that consisted of raw and cooked vegetables, fermented products, nuts, seeds and a lot of good fats with a piece of steak or a big piece of fish,” Chef Sergio Perera added. Notably, as an alumnus of Arzak and Mugaritz, the two restaurants in Spain that are amongst the world’s best restaurants, Sergio has also trained with Albert Adrià at the iconic El Bulli restaurant in Roses, Spain. Perera’s globe-trotting culinary journey has seen him work in Byron Bay, Australia, the US, Europe, and Kyoto, Japan.
