Akshay Indira Sanjay Wagh celebrates winning two medals at the Organization of Competition Bodies Eclipse event on April 11 in Denver.
Bartender by night and bodybuilder by day, Aspen resident Akshay Indira Sanjay Wagh in April brought home two “men’s physique” medals from a national Eclipse competition held in Denver.
It was Wagh’s fourth time competing at an Organization of Competition Bodies event over the past three years, and his sixth and seventh medals.
Every time he steps on the stage, Wagh says, he is overwhelmed with a feeling of gratitude — gratitude in being able to follow his dream and pursue a career in hospitality in the United States, gratitude for the life he’s built in Aspen, and gratitude for the support of God and his family and friends.
“I get emotional when I step onto stage,” Wagh said. “I ask myself, look where you came from and where you are today.”
Wagh grew up in the city of Pune, India, where he studied hotel management. He moved to Aspen in 2020 and has since worked as a bartender at the Hotel Jerome’s J-Bar.
Wagh brings an inspiring passion and intensity both to his bartending and bodybuilding.
To get his body in competition-level shape, Wagh describes his approach as “natural and basic” — he doesn’t work toward the same muscle bulk as many other competitors.
However, the dedication, work ethic and thoughtfulness he puts into his workout routine are of the highest level.
“I want to do it my way, and not to excess,” Wagh said.
The preparation required for competition is demanding, he said, describing his routine of eliminating carbohydrates and salt from his diet for 40 days in advance of an event.
For two days ahead of the event, he limits water to a few swishes around in his mouth.
Wagh stresses the critical importance of good sleep — not always easy on a bartender’s schedule.
Akshay Indira Sanjay Wagh curates “cocktails with purpose for health, too” in his job as a bartender at the Hotel Jerome’s J-Bar.
Bartending is also physically demanding, he noted, and he must very intentionally balance his job and workout schedule to avoid burnout.
Wagh, who doesn’t drink, brings his penchant for healthy living to the cocktails he crafts.
He uses fresh fruits, spices and natural sweeteners, and he knows the health benefits of every liquor. Whiskey helps control blood sugar, tequila helps balance stress and cut down on body fat, and rum has anti-aging properties, Wagh said, adding that beer can assist gut health and wine can detoxify.
Wagh also brings his unparalleled hospitality training from India. Attentiveness to the needs of guests is deeply rooted in Indian culture, religion and philosophy.
The foundational hospitality-oriented phrase originating in ancient Sanskrit, “Atithi Devo Bhava” translates to “The Guest is God.”
After working for a Marriott in India, Wagh’s first foray into American hotels was at a Hilton in Florida.
While there, a friend working for the Hotel Jerome encouraged him to come to Aspen, and Wagh said he was immediately impressed with the historic property and dedication to its clientele.
Wagh said he loves bartending, primarily for the customer service aspect and the people he gets to meet from around the globe.
“The moment someone steps into my bar, from that first point of contact I want them to feel happy until they leave the bar. I want them to remember their experience for life.”
Crediting the sacrifices and support of his parents to his success, Akshay Indira Sanjay Wagh visits his family in India as often as he can. The Wagh family is pictured here. From left to right: Dad, Sanjay, mom, Indira, Akshay and brother Anurag.
He considers Aspen “one of the greatest places in the world,” and expresses deep gratitude for the fresh air and clean water and peace he finds in nature.
The water in Aspen, he said, is a big part of his health regimen. Whenever he returns to Aspen after traveling, “the first thing I do is drink a lot of water.”
When Wagh moved to Aspen, he said he quickly fell in love with the outdoors and four seasons of weather.
He has always enjoyed sports, but found skiing wasn’t for him. So Wagh hit the gym, first with a collection of weights in his living room before moving to a bigger space and building more of a home gym.
For Wagh, working out is much more than a hobby, just like bartending to Wagh is much more than a job.
His physical fitness routine is an outlet for stress and critical for his mental health, Wagh described. It boosts his confidence and pushes him “to always go beyond my abilities.”
Wagh has a unique awareness of every muscle in his body, and how they are affected both by an intense workout and by rest. “After resting up, that’s where the magic happens,” he said.
Wagh knows exactly how every bite of food and sip of liquid will change how he feels and his appearance on stage.
Akshay Wagh, on the right, shows off medals from a bodybuilding competition in Denver next to his friend Atin Udaseen, whom he calls his support system.
He also knows how bodybuilding practices can have negative health impacts, and for him, working out is more about his health than competing. For that reason, in addition to the demands of his job, Wagh isn’t sure whether he will compete again.
Regardless, “Being in good shape has always been a priority part of my life,” he said.
For Wagh, whether on stage at a bodybuilding competition or behind the bar, it’s about pursuing passion, being present, and being grateful.
By living in Aspen, one of the “top places in the world … I don’t have to travel — I can see the world from here,” he said.
Wagh describes a small but supportive Indian community in Aspen, and co-workers and larger community of which he’s found wonderful to become a part. Of his home in India, Wagh said he misses the food, tropical weather and his family, but visits nearly every off season.
Gratitude is a deeply intrinsic part of who Wagh is.
In bodybuilding, he has immense gratitude for the support of one particular friend who goes with him to competitions, his longtime coach Moin Inamdar in India, God always showing up, and his family who cheers from afar.
He credits the support of and sacrifices made by his parents for getting him to where he is today.
In bartending, it’s the expressions of genuine gratitude from his customers that keep him going, Wagh said — much more valuable than any tip.
