Executive Chef Austin Fausett featured in Garden Chef Series at Chicago Botanic Garden

The dish, Swiss Chard Agnolotti with Acorn Squash purée, brown butter & sage, will be available as a dinner special this week at Che Figata

Fausett prepares Swiss Chard Agnolotti with Acorn Squash purée, brown butter & sage as part of the Garden Chef Series at Chicago Botanic Garden

Award-winning Hotel Arista Executive Chef Austin Fausett took to the outdoor kitchen at the Regenstein Fruit & Vegetable Garden at the Chicago Botanic Garden over the weekend as part of its weekend Garden Chef Seires running through Oct. 6.


The first-come, first-served free event brings noted chefs to prepare recipes in an open-air amphitheater.


The Regenstein Fruit & Vegetable Garden is recognized as the Midwest's headquarters for fruit and vegetable gardening information. It exhibits the best edible plants to grow in the Chicago area. Interpretive signs explain the organic growing techniques used throughout the Garden.


Fausett, who oversees the dining experiences at Wine Spectator Award-winning Che Figata, Zorba Cocktail Lounge, Kafenio, and the hotel’s banquet service and in-room dining, blends an inherent passion for cooking and an affinity for local products with expertise honed at some of the most celebrated restaurants around the world. He brings an eye for detail and a deep appreciation for ingredients in the role of Executive Chef at Hotel Arista.

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