It’s 4:30 a.m. inside the players’ dining room at the US Open, and executive chef Billy Strynkowski is preparing his staff of 30 cooks from across the country for the start of the tournament.

He chats with staff, checks on the food, reviews orders and otherwise does everything he can to help the athletes bring their best for the day.

“The players are here to play tennis and make money. They eat to win, and they eat very well,” said Strynkowski, who has worked the US Open for the past 25 years.

The first week of qualifying matches, which began Monday, is always the busiest time, with players marching in for early morning breakfasts and then…

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