Born and raised in Southern California his entire life, Austin remained in the area throughout his education.  After graduating from San Marino High School, he went on to the University of California at Riverside and received his Bachelors’ in Business Administration in 2003.  Shortly thereafter, Austin moved back home and within 6 months, had enrolled at the California School of Culinary Arts in nearby Pasadena, having completed the 15-month world-renowned French-based Le Cordon Bleu Culinary Program in May of 2005, receiving an Associates of Occupational Studies.  Chef Szu also completed an internship, as part of the CSCA program, at the critically acclaimed Mix Restaurant in West Hollywood, working under acclaimed Executive Chef John Jackson.

Though he knew opening a restaurant was in his future at a relatively young age, his decision to attend culinary school did not come until a few years later.  “It wasn’t until my sophomore and junior years in college that I decided that I wanted to be a restaurateur who was hands-on; instead of hiring people to do everything for me.  I figured I would be better off having a culinary background.”

Following what he likes to call a “half-way” theme throughout his education, in the summer of 2004, Austin took a short leave of absence after having completed the 1^st half of the program at CSCA.  This break gave him the opportunity to go to Las Vegas to be a volunteer at the World Pastry Team Championship, “I went because I was trying to decide whether to stay with savory food or go into pastries.”  But little did Chef Szu realize how life-changing those 10 days in "Sin City" would be.  “Being a server for the main competition, it gave me the opportunity to present the team’s items to the judges table, so I had the chance to see everything up-close and personal.  Having their works of arts in my hands was literally enough to convince me that this is what I needed to be doing with my life”

Having returned home with a new sense of direction in his career and degree in hand, Austin moved to Orange County after being hired as the pastry cook at Mirabeau French Bistro in Dana Point.  Since then, he has also had worked at other acclaimed Orange County restaurants such as Zov’s Bistro in Tustin and most recently, he was the pastry chef at Scott’s Seafood Grill in Costa Mesa.  He also served as the corporate chef for Paulson Reporting and Litigation Services in their Costa Mesa office in 2006.

Austin now plans to open his a patisserie, specializing in the desserts and flavors he has come to know and love.  He also has his own private business, offering catering and private lessons.

Austin returned to San Marino in 2008 and currently serves the Greater Pasadena area with his "simple yet elegant" approach to both classic and newer dishes and cuisines.