EP 175- Jeremy Scott: An Unfiltered Convo on Health, Fatherhood & Staying Fit in a Busy World

On the DELO

Step into Episode 175 of ‘On the Delo’ as David DeLorenzo welcomes back his good friend and fitness expert Jeremy Scott for another unfiltered conversation on health, hospitality, and living a balanced life. In his third or fourth appearance, (who’s counting really) Jeremy opens up about fatherhood, the realities of staying fit while working in high-stress industries, and why long-term health is built on simple, sustainable habits—not fad diets.

From navigating restaurant menus without sabotaging your goals, to building movement into your workday, to finding the mental space to truly enjoy life, this episode blends practical advice with candid stories from two decades in fitness.

Whether you’re in hospitality, sales, or simply looking to feel better and live longer, you’ll walk away with strategies you can actually apply—without feeling like you’re “on a diet.”

Chapter Guide (Timestamps):

(0:00 – 3:00) Introduction: Episode 175, guest Jeremy Scott, and updates from Delo

(3:01 – 6:58) Fatherhood, choosing the name Brock, and the parallels between naming and nutrition

(6:59 – 11:24) Real food over fads: why diet labels matter less than sustainability

(11:25 – 15:46) Dining out without derailing progress—decision fatigue, guardrails, and avoiding calorie traps

(15:47 – 20:46) Short-term indulgence vs. long-term impact: moderation, feeling good, and breaking unhealthy cycles

(20:47 – 27:37) Defining “healthy” for busy professionals—body fat ranges, functional strength, and the role of bloodwork

(27:38 – 32:31) Alcohol in balance: knowing your limits, guardrails, and its impact on fat loss and recovery

(32:32 – 38:38) Restaurant culture: menu items, special requests, and realistic expectations when eating out (38:39 – 43:06) Movement and mobility for hospitality pros: microdosing mobility and daily functional prep

(43:07 – 51:46) Mental health, creating margin, and reclaiming hobbies as an adult

(51:47 – end) The power of presence in hospitality and why people—more than food—keep customers coming back

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