Yes, Chef. That is the only proper way to address Austin Beckett, one of the breakout stars and ultimate winner of Next Level Chef, Season 4.
At just thirty-two years of age, Beckett has curated quite a reputation for himself as one of the finest food connoisseurs in the country. Creating hypnotizing meals that look almost too good to eat, this classically-trained kitchen sensation has risen to the top of his field, and continues to gain momentum.
“I grew up in Freeburg, Illinois, which has a population of only about 4,000 people, but twenty minutes away is St. Louis, which in its own right is a hidden-gem, a little food paradise. The scene is incredible, and some of the best chefs that I know (and I have traveled the world) still reside in St. Louis. I started washing dishes in that area my junior year of high school, just to make some money, and then moved to the cold appetizer station in small bars and grills. I was actually going to go to school in Springfield to play soccer and become a history teacher. School was about to start, and I sent a text to my parents saying, ‘change of plans,’ and decided instead to attend Le Cordon Bleu (College of Culinary Arts) in Chicago. Chicago didn’t work out for me on multiple levels, but I did get to work in a few country clubs, which was my first real introduction to fine dining.
I went back to Missouri and began using classic French techniques, when I got a call from a friend of mine telling me that the Four Seasons Hotel in St. Louis was opening, and they want you to come work for them. That moment right there, was the pinnacle turning point in my entire career. I went from a little-known country club to a five-diamond, world-renowned, one of the best hotel brands in the world. One night, I was watching the second season of Next Level Chef with my wife and told her, ‘I really think I can do that.’ She encouraged me to apply, and about six months later, we received a phone call informing me I had been accepted.”
Contestants are whisked away to a secret location, this year across the world in Ireland, separated into teams, and put through grueling tests of skill and wits while competing in various cooking challenges. After fourteen episodes, Gordon Ramsay confidently announced Beckett as the winner, making history as the first champion to emerge from Team (Richard) Blais.
“Immediately after he (Ramsay) said ‘Austin,’ I thought, wait that’s me – I’m Austin. One would automatically assume that all these incredible emotions flood in, but for me being the kind of guy I am, that lasted maybe three seconds. I swear right after that, it was a wave of… alright, now I have an entire season to represent. I was chosen out of twenty-four people to carry the title of season four’s next level chef, which is a great honor. Winning the show was the easy part, the hard part hasn’t even begun yet, because you’re quickly thrown back into the real world. But in that instance I couldn’t concentrate on anything else. I was shaking Gordon’s hand and giving him a hug, although in my head I thought alright, I have this amazing mentorship coming up, and have to figure out what to do with my winnings. My brain started rumbling around, and I had to stop and think to take the moment and enjoy it… really enjoy it. Eventually the initial excitement wore off, and I started to feel really good about what was happening, but at the same time like it was all a dream.
When I was talking to him (Richard Blais) after and thanking him for helping me, besides the traditional formalities of ‘good job’ and, ‘we’re so proud of you,’ he said ‘you didn’t need help – that’s why you won.’ That really stuck with me.”
Chefs are inclined to have a signature style, one that as soon as their name is mentioned, a patron will immediately recognize their polished approach to food preparation. Beckett opportunely ventured internationally to establish his methods.
“I was living in Vail, Colorado in a short-lived ski bum phase. My wife, who is from the Philippines, was studying here at the time, and travel was stopping because of the Covid pandemic. We decided to go back to her home country, so I packed up my suitcase, sold my car, and we were in the Philippines the next week on one of the last planes out of the United States before the shutdown… it was one of the scariest things I’ve ever done. We ended up spending about two and a half years visiting so many of the beautiful countries of South-east Asia, and learning a lot about the cuisine there. Wherever I tend to be cooking, I consider it hyperlocal, farm-to-table, sourcing all my ingredients within fifty miles of where I am – specifically focusing on wood-fire open flames, hardcore grilling of vegetables, and big cuts of meat, then add my Southeast Asian flare to it, which is pretty unique. If I’m making a favorite meal for myself though, it would have to be kimchi-jjigae, which is a Korean soup.”
Beckett proved his sincere devotion to workmanship when while filming, he came up against an obstacle that revealed how much he merited the victory.
“During the tapas episode, I was on the borderline to backing out of the competition. Fighting a 102-degree fever, I was quarantined from the rest of the cast and could barely stand up straight… but I kept going, and that showed me I would be willing to endure almost anything to achieve what I needed to do. Any sort of mental capacity you can muster to get the job done, know that you can do it, if you want it badly enough.”
Beckett runs a private dining company, Double Shift, which encompasses most of the country with its cornerstone in the southern half of Florida.
“Typically when I build my menus, I use the motto, ‘If it grows together it goes together,’ to make it cohesive. One of my most influential mentors was Joseph Simonic, the current Chef de Cuisine at Ramsay’s Kitchen in the Four Seasons Hotel, St. Louis. I have been friends with him since the beginning, and he was always that guy I tried to keep up with. It was a love/hate relationship of trying to be better than him, but he was always three steps ahead of me.”
Simonic has only the highest acclamation for Beckett as well. “Austin was an extremely driven person, who would always strive for perfection and greatness, never accepting anything that was subpar. We joked that he was the Robin to my Batman in the kitchen when we worked together, and really pushed each other to be better every day.”
Beckett has a year mentorship with Gordon Ramsay, Richard Blais, and Nyesha Arrington to look forward to, and is determined to see his personal goals come to fruition, even offering his skills to the public.
“If you want to request private lessons, there’s a short questionnaire on my website that I’ll send you as sort of a get-to-know-you, and figure out what it is you want to learn. I will come to your house and teach you to cook in the comfort in your own home. For anyone who really loves the craft, I would say – take the time to learn, travel, and be open to the entire realm of the culinary industry. This industry isn’t for the weak, and if you don’t have a solid why, then anything will break you apart. But if you have a foundation to stand on, you can work those twelve-hour shifts and skip those holidays, to do whatever you need, that will get your career where you want it.”
Those that consider themselves foodies, and everyone else alike are salivating, waiting to see what this innovative culinary artist does next.
“As of right now, the sky’s the limit. My plans include creating one of the most extensive and exclusive farm-to-table, fine dining atmospheres that South Florida has ever seen. It will be a personalized private dining event company, not a restaurant… think of a supper club mixed with a ghost kitchen that incorporates the best wood-fired food you’ve ever had in your life. Once the business is doing well, I hope to find a plot of land and start my own farm.”
Whichever direction Beckett goes next, he certainly has a star-studded future awaiting… undoubtedly one day, those of the Michelin kind.
To find out more about personal dining experiences/cooking classes, visit chefaustinbeckett.com
Watch Fox’s Next Level Chef currently streaming on Hulu, Disney+, and Fubo.
