Jeff Mogavero on Professionalism, Croissants, and the Soul of UTMB

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What does it take to thrive at the top of ultrarunning today? In this episode of The Buzz, Buzz Burrell sits down with Jeff Mogavero, fresh off his blazing Western States debut and heading into UTMB, to talk about how training has evolved from “just running when it feels good” to heat chambers, high-carb fueling, and precision hydration.

Jeff shares the story of running in 110°F rooms with his pacer “Peanut,” experimenting with 150 grams of carbs per hour, and why European races feel like the Tour de France compared to the costumed chaos of U.S. aid stations. He also reflects on directing his grassroots race in Missoula, balancing community with professional ambitions, and why UTMB still “has his soul.”

From croissants in Chamonix to chainsaw-wielding fans at Sierre-Zinal, this is a wide-ranging conversation about what’s changing, and what still grounds the sport we love.

Thanks to Arc'Teryx for supporting The Buzz!