Balancing Sweet with Sweat: How This Celebrated Pastry Chef Transformed His Life Pounding Dough and Pounding Pavement

In 2020, Patrick Fahy, Executive Pastry Chef of Four Seasons Hotel Westlake Village found himself with more time on his hands. The then 40-year-old chef, husband and father, like so many others, was impacted by the global pandemic and left spending more time at home.

It was during this slower pace period that Chef Patrick Fahy decided he would take the first step towards transforming his health and wellbeing. Weighing 200 pounds (90 kilograms) at five foot nine (175 centimetres), the lifelong classically trained culinary talent who had climbed the ranks in some of the nation’s top kitchens, including The French Laundry and RedBird, knew that the late nights, sweet indulgences and limited sleep had caught up to him. It was time to make a change. That’s when this journey began.

What inspired you to become a runner?

The need to keep active was my inspiration. I was out of shape and overweight and was inspired to do something about it. Something so basic such as walking, jogging, and running sounded perfect. The shutdown allowed me extra time to practice and begin the process. First it was running, but my knees gave out. I needed to strengthen the muscles around my knees and lose extra weight.  I started doing high intensity work outs of cardio, strength, and spin. Once my strength grew, I ran a couple races, which was first a 10k and then a half marathon.

Were you interested in fitness and movement before you started training?

I was very active as a kid, so always had my interest in it very alive. However, when I started working in my field, I left no time for anything else.

How did you become involved with Mercy Home?

I have a beautiful young daughter. I’m also passionate about helping kids. When I learned I could run for a good cause, I quickly chose Mercy Home because that’s what they do, they help kids who are neglected or abused and give them a home.

What does your typical training a work schedule entail?

4:00 am:  Wake up
4:15 am:  15-minute stretch
4:30 am:  Run (distance depends on training day)
5:30 am:  Bike (distance depends on training day)
6:00 am:  High intensity work out class
7:00 am:  Breakfast with family

8:00 am – 6:00 pm:  Work

6:30 pm:  Dinner with family
8:30 pm:  Stretch

9:00 pm:  Sleep

Can you please share how much weight you’ve lost since you began running?

Before the pandemic I weighed 200 pounds (90 kilograms). Now I am 160 pounds (72.5 kilograms).

Can you please tell us a little about your mental transformation since running?

Physical is more noticeable to others around me than it is to myself. For me, it’s all mental. I feel better, and I can think more clearly.  I can manage my stress better, and I have more control over my thoughts. That’s something that I really enjoy about running, having that calm mind.

Have you modified your diet at all? If so, how?

I increase protein and consume less sugar. The protein part is easy, the less sugar part is impossible for me. It’s what my livelihood is built on! So I just have to run more. My usual routine is a light protein breakfast, a protein drink for lunch, and a protein dinner. The disciple around eating is harder for me than finding the motivation to run. It is all a balancing act.  

Do you still indulge in sweets?

Every day, 24/7! Of course, I do, I love them.  However, I have utilized the tasting more than the eating. I taste sweets all day long, but I really focus on limiting it to that and not, for example, eating a whole pint of ice cream. I have said farewell to that lifestyle.

What is your advice for people looking to live a life of moderation (for example: enjoy sweets but also be healthy?)

I think just that: moderation. Have a sweet every day but limit it to that. Not every meal. Choose that one moment where you can really enjoy it, then counter it with an exercise. What works best for me is setting goals and rewards.  If I don’t do a certain amount of exercise, then I haven’t earned the treat that I want.

When you run, what do you think about?

That’s what I love about it, I think about very little. My mind is calm. I am only focused on my breathing and my rhythm.

Do you have a time you’re hoping to achieve in the Chicago marathon? If so, what is it?

I don’t know what will happen, but my dream is to break under 3 hours.  I’m still working towards it. The journey working towards that is amazing.

What is your advice for others who want to delve into running or cross training?

Take it slow but stay consistent. When you take a break it’s so hard to get back going again. Reward yourself. For me, rewards really help having something to look forward to feeling like you have earned it and it keeps the momentum going. Small rewards too also help keep me motivated. It could be anything as long as it’s something you want. Extra hour of sleep. A sweet treat or a meal. Maybe some TV time or some “me” time.

To learn more about Chef Patrick’s journey or to donate to his cause, follow him on Instagram @chefpatrickfahy.