In this edition of our Madison Marathon 2023 Runner Spotlight series, we had the pleasure of speaking with a remarkable individual who truly embodies the spirit of perseverance and dedication. Andrew Wilson, the proud owner of Brandywine, a beloved restaurant in Cedarburg, Wisconsin, will be participating in the upcoming Madison Marathon. In this interview, Andrew shares his marathon journey and offers insights into how he balances running with owning a business.
What made you decide to start running?
I tried getting into running a couple of times, but it never stuck. I wasn’t consistent and I would eventually just quit. In 2020, my wife and I purchased a treadmill. As we were no longer going to the gym, I began running on it, and my passion for running grew from there.
How do you balance owning a restaurant and training for a marathon? What does your schedule look like?
Some days it is tough to do. We are closed on Sundays and Mondays so I can get a long run on one of those days for sure. I’ve never been much of a morning person, so I used to run after work a lot, usually after 10 pm. Lately, I’ve been waking up earlier to fit in a workout before starting work around 10 am. I then continue working until around 10 or 11 at night.
Do you find it hard to maintain proper nutrition?
Yes, this might be the weakest part of my training! Even though I am in a restaurant, sometimes I do not eat, or it is rushed. And it’s not always the most nutritious choice…but I am working on being better about that. Drinking enough water is always a focus. It is hot in the kitchen so it can be a struggle to stay hydrated.
Tell us about your restaurant
It’s called Brandywine after an heirloom tomato. It was an homage to my late mother who was an avid gardener and grew the variety when I was young. My wife and I opened the business just over 5 years ago and I think we have continued to evolve and become better ever since. At our Cedarburg location, we offer dinner services for five nights each week, with a seasonal menu that changes frequently. Our menu is eclectic, but with an Italian influence, featuring handmade pasta and the freshest produce from local farmers. Additionally, we have a great bar that serves delicious cocktails and wine.
Do you have a memorable or funny running moment?
I recently ran the Bastille Days 5k in Milwaukee. It’s at night and there were lots of people in the crowd offering the runners beers, which I found pretty funny. It’s definitely not something I want to chug mid-5k. I did have one after though.
What are your future running goals?
My goal is to participate in more marathons and improve my race times. However, my main focus is to maintain consistency and an active lifestyle.
Why did you choose the Madison Marathon?
I am from Madison, it’s close and I thought it would be a great location for my first marathon.
Have you run this race before? If so, what is your favorite part?
No, first time!
What tips do you have for other business owners who feel they may not have time to train?
It’s all about prioritizing. In the past, I’ve sacrificed my free time to spend long hours in the kitchen. However, as I’ve gotten older, I’ve learned to find a better balance between work and personal life.
Do you have an inspirational quote or motto you live by? Why?
“The will to win is nothing without the will to prepare” -Juma Ikangaa
No one stumbles into success, you have to do the work.