Meet Austin Fausett - a former fine-dining Executive Chef, an avid cyclist, a dedicated dad, and an Athletic Ambassador of over three years. In this month’s spotlight, Austin opens up about trading long restaurant hours for more work-life balance, focusing on his mental health through movement, finding endurance sports and preparing for a deeply personal race at IRONMAN 70.3 Wisconsin.

How long have you been an Athletic Ambassador, and what made you want to join? 

I have been an ambassador for a little over three years now. I joined the program because I really love the product and the values that Athletic Brewing stands for. Programs like Two for the Trails and sponsorships like the one with IRONMAN really resonate with me and speak to my personal goals. 

Plus, I drink a lot of Athletic.

You spent over a decade as a chef, including cooking at high-profile events and working in high-end kitchens around the world. What led you to pivot to research and product development? 

By trade, I am a chef. Traveling and cooking around the world as a young chef was an amazing and humbling experience. Over the years I spent time cooking in New York, San Francisco, Vienna, Prague, and Brussels. I eventually served as an Executive Chef in Washington, D.C. While working in the nation's capital, I focused on seasonal, regional ingredients. During that time in my career, I was lucky enough to serve as a guest chef for some golden opportunity events, cooking for large, memorable gatherings. I was named a rising star chef in 2014 and nominated for chef of the year in 2017 before moving to Chicago to open a restaurant.

A few years later, I decided to change my life and prioritize being a dad. Chef hours are long and strenuous, and my identity shifted from being career-focused, to taking better care of myself and showing up for my family. Pivoting into food research and appliance product development lets me use my chef skills to design software and test recipes while maintaining a work-life balance. 

 

 

Is there a cuisine you enjoy cooking the most or a special meal you like to prepare? 

I’d say my favorite is modern seasonal American cuisine. I always try to weave in some Austrian influences to reflect my own story and background. 

One of my favorite ingredients to work with is artichokes. When I first started cooking them, it was incredibly challenging. I was awful! I'm pretty sure I completely ruined my first attempt. But over time, I grew to love the learning process and mastering the technique. Now, I'm fortunate enough to teach it. That’s the beauty of cooking: It's an international language, and we always have the ability to pass it along.

 

 

What inspired you to get into endurance sports and cycling? 

A lot of it came through the cycling community and joining a triathlon club in Illinois. Riding with those guys every week became really important to me, and cycling became essential for my mental health. Getting outside, breathing the fresh air, and having that sense of accomplishment before going to work completely shifted my mindset. 

My goals evolved from solely focusing on career accomplishments to taking better care of myself and my family, and that path led me to long-distance events. The connection between being a chef and cycling really came together when I participated in a 300-mile ride that raised money for childhood hunger.

 

 

You are heading to Madison for IRONMAN 70.3 Wisconsin this month. What does this race mean to you?

This race is incredibly personal for me. My mom’s family is from Madison, and completing this milestone at the age of 40 has been a goal for several years. The bike course even passes right by my mom’s resting place, and I love the idea of riding by and knowing she is watching over me as I chase my dreams.

My mom was an endurance athlete who did long-distance running and cross-country skiing, so I definitely inherited that drive from her. Having both my dad cheering and my mom’s memory along the course on race day will make it a full-circle moment for me. I am already looking forward to and hoping to do the full distance at IRONMAN Wisconsin next year. 

 

 

 

Outside of being a chef and training for endurance races, what are some hobbies you enjoy?

My wife and I are really getting into native plants and gardening at home this year. As a family, we love going on long walks and hikes with our dog, who is basically the center of our world. I also really enjoy sharing my love for cooking with my daughters. Overall, it’s just been really wonderful prioritizing quality family time. 

 

Are there any big goals you are hoping to chase down in 2027? 

My first major target is to complete a full IRONMAN. Beyond that, my brother and I are planning and prepping for a 300-mile bikepacking ride through central Florida in February. We’re planning to tackle the original route, which features over 100 miles of single track. Between the infamous Florida sugar sand, unpredictable river crossings, and intense weather swings, it will be a true challenge. 

Bikepacking has combined my love for camping and the trails all into one great adventure! 

 

 

 

What’s your favorite Athletic Brew to keep in the fridge? 

Tuckers West Coast Style IPA is a permanent staple in my fridge. It has aromas of citrus and pepper without being overly bitter. It is just a really good craft brew. I also love other styles like Personal Record, Oktoberfest, and Stump Jump when they are available.