As the founder of Better Being, Greg Stark is the go-to trainer for stressed-out corporate high flyers and time-poor execs. Greg is all about inspiring his clients to be the best version of themselves that they can possibly be. With over 20 years in the fitness industry, Greg’s knowledge and experience has led him to run one of Sydney’s most successful personal training businesses. Greg was the 2011 Australian Exercise Professional of the Year, ambassador for Lululemon and is the resident fitness expert for Men’s Health, CEO Magazine and Sporteluxe.
Tell us how you came to be in the role you are today…
I originally entered university to study sports and exercise science in order to become a sport scientist with an elite sporting team. I soon realised that by the end of our degree we all finish with the same piece of paper and what was going to set me apart from the rest of my peers was my experience. So while completing my degree, I gained my personal training qualifications and began working as a trainer at a gym in Sydney’s Hills District.
Shortly after this, I was asked to join the strength and conditioning team for the South Sydney Rabbitohs during their first year under Russell Crowe. After a few years of doing both, I soon realised how much more fulfilment I had seeing the growth of everyday athletes. Hence the birth of Better Being where we help business leaders become better leaders through our 4 pillars of performance – mindset, movement, nutrition and recovery. Today we have a team of trainers across Australian helping people discover the best versions of themselves.
What would be your best advice to someone starting out on the same career path as you?
Know your higher purpose. If you are entering the industry because you enjoy exercising and think it will give you a luxurious lifestyle then it might not be the industry for you. The biggest mindset I look for in the trainers we recruit is the desire to serve others and to improve the wellbeing of the greater community, not just yourself.
How do you relax when you’re not busy answering questions at I Quit Sugar?
To relax I enjoy having breakfast with my wife at Balmoral Beach, followed by a long bush walk along the harbour foreshore. I also love running around the footy park with my mates followed by a couple of obligatory beers.
What’s the hardest thing about your job?
People think being a personal trainer means you get to train along with your clients all day. Unfortunately that is not the case. Our role as coaches is to guide our clients, so they need 100% of our attention. Because of this, it’s often challenging to make the time to train personally.
In five words, tell us the most important qualities for someone in your particular role…
Seek wisdom, have fun, stay humble.
What do you enjoy most about working in your field?
The thing I enjoy most about being a PT is being part of someone’s personal journey. I have seen many people completely transform their lives, simply by prioritising their health. The have more energy, confidence, resilience and vitality. Often as a result they find love, get the job they wanted or have a new found zest for life.
What’s next on your horizon?
I have written a book called Sweat Equity, to help more people in transforming their lives through health and fitness. It includes scientifically-backed solutions and examples of how clients have applied these principles to their life. I am just searching for the right publisher.
If you weren’t a personal trainer, you would have been a…
PE teacher. Mum was a high school English teacher and Dad use to coach all my sporting teams as a kid, so it kind of makes sense.
Why are you such a firm believer in the I Quit Sugar philosophy?
I believe you are only as good as the company you keep. I am a believer of I Quit Sugar because we share the same values of serving others, keeping healthy simply and letting people find their own way.
The IQS Team are coming for dinner. What are you cooking for us?
I’m a big fan of getting the best quality produce and keeping it simple.
To start we would have fresh prawns from Sydney Seafood Market. For main, I’d prepare a butterflied grass-fed lamb from my local butcher, marinated in lemon, garlic, rosemary and olive oil and slow cooked on the BBQ. I’d serve it with roasted seasonal vegetables from our local growers market with a green leafy salad.
Dessert would be pineapple and cinnamon roasted on the BBQ and all of this would be washed down with a glass of classic Australian shiraz.
Are you ready to transform your life and find food freedom?
Join our 8-Week Program today!