Mayville, Dodge County Pionier Apr 02 2015 Page A001 Fausett Is A Chef On The Rise Clip resized 30% Austin Fausett, right, talks with the hosts from ABCʼs Letʼs Talk Live in Washington, D.C. as he does a cooking demonstration. Austin, a graduate of Horicon High School, has learned the craft at some well-known restaurants in cities around the world, including San Francisco, New York, Vienna, and the nationʼs Capitol. He was named the 2014 Rising Star Chef by StarChefs.com. (submitted) by Gayle Rydstrom Austin Fausett, a 2004 graduate of Horicon High School, is the executive chef of Trummerʼs on Main in Clifton, VA. A job at a Horicon restaurant has led to a career that has taken Austin from one coast to the other in the United States as well as Austria. “I started at Hubbards Rapids in Horicon in 1999 as a dishwasher and bus boy,” said Austin. “I always wanted to do something creative and found cooking to be very satisfying. I quickly realized cooking would be my ticket to travel and exploring the world.” Austin attended Fond du Lacʼs campus of Moraine Park Technical College for culinary arts in 2004, and moved to San Francisco in the fall of 2005 to start his journey. “I moved to San Francisco because the city has a booming culinary food and wine scene that had a lot of opportunities for me to learn,” said Austin of his decision to move. He worked as a line cook at Town Hall Restaurant, named the best new restaurant in San Francisco in 2004. The restaurant featured New Orleans-style food, which Austin loved. In order to make ends meet, the young man from Horicon worked at a bakery during the wee hours of the morning and at an oyster bar in Rockridge Oakland on days he didnʼt work at Town Hall. “I was in there for a year, and decided to continue traveling and learning different regional cuisines,” said Austin. “In 2006, I moved to New York City.” He chose New York City because he wanted to learn to become a great chef by working for a great chef. It took Austin approximately three weeks to find the ideal job. “I was staging for Gramercy Tavern for a week, and Michael Anthony offered to get me a job at Hearth or at Craftbar,” said Austin. “I graciously accepted the job opportunity at Craftbar, under chef owner Tom Colicchio and chef de cuisine Phillipe Besson.” Michael Anthony is the executive chef/partner of Gramercy Tavern. Austin was a line cook at Craftbar through January 2008. He met his wife, Morgan, in 2007. The two were introduced by Jakob Stoehr, another Horicon graduate. Morgan was living in Washington DC. They long-distance dated for six months before Austin moved to the nationʼs capitol. “Having experience in New York City kitchens definitely opened doors for me when I moved down to Washington, DC,” said Austin. “I got a job at Washington DCʼs number one restaurant at the time, Citronelle Michel Richard.” Morgan graduated with a Fulbright Scholarship to teach English in Vienna, Austria. Austin leapt at the opportunity to learn and cook in Europe. He left his job as a line cook at Citronelle after one year, and Austin and Morgan were on their way to Vienna. “Getting a work visa in the national capitol of Austria was impossible for someone from outside the EU,” said Austin. “But I was able to find work as a chef de saucier at a new Michelin-starred restaurant during the year we were there.” The couple met many wonderful people in Austria, and they still keep close contact with them. Back in Washington, DC, Austin joined Michel Richard at Central as the sous chef for two years. Hired at the prestigious Inn At Little Washington as the chef de partie in 2011, Austin was the sous chef when he left in 2013. The restaurant, set in a small rural Virginia town, features locally-sourced ingredients, many from its own garden. In 2013, he took his first position of executive chef at Trummerʼs on Main, a restaurant located in quaint Clifton, VA. The restaurant is set in a historic building that was built in 1870. Tummerʼs on Main seats 230. “The restaurant was remodeled and opened in 2009, and garnered much acclaim from Washington journalists and diners,” said Austin. “The restaurant features creative American cuisine, using Virginiaʼs local, seasonal ingredients.” Creative, you ask? The dishes on the menu rotate seasonally. Austin commented on two dishes. “We roast bone marrow with barbecue spices,” said Austin. “After eating the bone marrow, we offer our guests to do a shot of bourbon down the bone, which is very unique.” A duck dish includes foie gras and popcorn, which Austin said is a lot of fun. “Ducks eat corn, so the pairing seems natural,” he explained. “We toss the popcorn with truffle oil, duck fat, parmesan, bacon, and pine nuts.” Austin has no desire to appear on Chopped, explaining that most of the ingredients the chefs are told to use he would not want to put together. He has entered cooking competitions, winning the title of Best Young Chef Mid-At- lantic with the Chaines des Rotisseurs in 2011. In each of the three years since, Austin has coached a team of young chefs in the competition. Other awards Austin has received include 2011 Dinner with Alice Waters at Monticello, VA, Washingtonian #1 Restaurant for Decor/Ambiance 2013, 2013 Washington Post Top 40 Favorite Restaurants, and 2014 Rising Star Chef by StarChefs.com. Although Austin doesnʼt keep track of the hours he works, he believes it ends up being 60 to 70 over 5.5 days. “I wouldnʼt have it any other way,” he said. “I love the people I get to work with each day and it is a very satisfying career.” Austin and Morgan married in 2011. Morgan is a sommelier (expert on wine) at Proof restaurant in Washington, DC, having earned certifications with The Court of Master Sommeliers. What does the couple do in their free time? “We love to entertain and have friends over,” said Austin. “Dinner parties, going out with industry peers is something we always are doing.” Once or twice a year, Austin likes to play drive track days at local race tracks for a hobby. Although Austin and Morgan would like to be closer to family by living in Philadelphia, where Morgan hails from, or Chicago so they are closer to Horicon, for now Austin and Morgan plan to stay in the Washington, DC area. “We have lived here together now for eight years, and we have amassed a great group of friends,” said Austin. “It truly feels like home. That being said, I still have an itch to travel more.” To learn more about Austin and read the recipes of the two dishes he described in this article, visit StarChefs.com. Property of Wisconsin News Tracker and members of the Wisconsin Newspaper Association.
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