The Real-Life Diet of Titans QB Will Levis, Who Eats Two Dinners During Football Season

He was a highly-touted NFL quarterback prospect, yet much of the conversation around Will Levis entering last year’s NFL Draft focused on the Connecticut native’s playful choice to add mayo to his coffee—there was even a weird report of being “deathly” fearful of milk. Despite the eccentric cream replacement and reports of dairy aversion, the Tennessee Titans selected him at 33rd overall. (He also lined up a partnership with Hellmannn’s in the process, where he is now the “face” of a mayo-scented cologne.)

Levis entered the season third on the depth chart but got his opportunity during the second half of the season. He threw for four touchdowns in his first game but also experienced the struggles that are common for rookies. Now, he’s starting his second season as a starter—his is first outing was rocky, but he tells GQ he’s committed to the mental and physical grind that comes with being an NFL QB1.

Ahead of the season kickoff, GQ caught up with Levis set the record straight about his mayo habits. He also discussed the changes he’s made to help feel his best throughout the season—and why you won’t be seeing him in sweatpants.

GQ: I’m certain last season seems like a blur. How was it to get some time to decompress during the offseason?

Will Levis: It was amazing. I think that the NFL schedule allows for a little more time for just decompression and relaxation. With how much of a mental and physical grind the season is, there is that time to reconnect with the other things in your life that matter—family, friends, and relaxation. I was out on the beach. Growing up by the water, every time I can get back and see the water and get on a beach, that makes me realize how special it was to be as close as I was when I was growing up. I was out in Cabo for a little with some teammates and back home in Connecticut spending time with the fam. Me and my family also did a trip to Italy for a week—something we’ve been wanting to do for a long time and that was really special,

What was it like to go viral from the one time you put mayo into your coffee to receiving a partnership with Hellman’s?

It’s been amazing. I think once this became a possibility, I was all in on it. Their team has done a great job of steering me in the right direction and making sure that everything that we do from a campaign standpoint is light, fun, and enjoyable for others. That’s how this all started in the first place—with a light, funny joke that turned into a lifetime supply contract last year that I was thrilled to extend, and that I had no hesitation in continuing. It’s been an absolute pleasure to work with everyone at Hellmann’s, and I look forward to continuing to advocate for the numbe-one mayonnaise brand in the US.

Last year, you went from third-string to finishing the second half of the season to become the starter. What was that process like?

Mentally, it was hard for me in that first half of the season to stay 100 percent locked in. I was the third string, and I had to have that reality check a few weeks after of if I were to play tomorrow, would I be ready? I didn’t really know if I was, so I was able to kind of ramp up my mindset and prepare and study more for those few weeks in the lead up to the opportunity to  actually play. I’m glad I had that shift in focus, and it made me ready for when my number was called.

From the physical side, obviously taking care of your body is important. I had some bumps and bruises from last season that I had to grind through and that’s never fun. It’s something that every player goes through every season. There’s never going to be someone who’s 100 percent healthy all the way through. It’s how you prehab, how you handle the little things that you might be able to just brush off and not think of—but it’s important to dial in on them, listen to your body, and lean into the things that help you. Everyone has their own process or stuff they recover with. I have my things, and I think this year, I’m looking forward to feeling healthy and showing what I can do in other aspects of my game that I wasn’t necessarily able to show when I was a little beat up.

In terms of the nutritional aspect, what was the biggest adjustment you had to make?

I think it’s developing a schedule and having a sense of consistency with what you’re eating. I’ve never been someone to track calories. I’m very weight-focused and make sure that the body weight and body fat percentages are where we want to be and where I feel like I’m at my best when I’m on the field. I feel really good about where I’m at now. I’ve shaved off about five pounds since last year. I think it makes me feel a little more mobile and healthy, but also making sure that I’m getting what I need. Our staff does a great job of getting all the nutrition that we could ever need here, but then there’s also turning to other services.

I work with a chef outside of the facility that provides me with dinners throughout the week so that I can have a smaller one before I leave the building, and then an actual dinner when I get home. Having a chef that I worked with throughout the offseason was new and something that I wanted to invest in. I know that throughout my career, there are things that I’m going to continue to get better with. I’m actually up for vitamin deficiency and food sensitivity tests here pretty soon, just to kind of lock in on what could be causing some inflammation and certain things that I can dial back on. In terms of vitamins, I have some things that I take on a daily basis, but I understand there are other things that I could focus on that could make me feel even better.