rusty axe brewing

Our Team


Our Team

Without question, one of our biggest points of pride is the stellar team that we have been lucky enough to put together. At various points these have included family, friends, and many other characters to help the dream and concept come together. We also seek to bring in the best outside talent with the intent of always incorporating fresh viewpoints & best practices across all areas of the brewery and our kitchens.

We are passionate about curating a group of people who can
feel as though they have made important contributions to the health and operations of Rusty Axe Brewing, no matter how long (or short) their stay might be with us. Every staff member is encouraged to take advantage of educational opportunities, to cross-train in different positions & utilize our network of industry friends to learn more about any relevant personal areas of interest. Our brewpub is our people, and without them, there is no Rusty Axe Brewing.


Head Brewer

Trey Allen (co-founder/co-owner & Head Brewer) began home brewing at his home in 2000, and over the next few years, and lots of experimentation with successes & failures of many different brews, Trey has come up with a long ever growing list of perfected styles of different ales. But also with time and the move to Lufkin in 2016, Trey gained a following with East Texans for making quality and creative ales.

Doug Atkinson


Doug Atkinson, a fifth generation Texan, uses his heritage and Texas influences to develop and define his signature culinary style. Utilizing ingredients from the Southern United States and primarily Texas, Doug’s signature style showcases his talent for layering and balancing a spectrum of flavors through his interpretations of Texas traditions. His food pairings create colorful and enticing presentations which draw high praise from both locals and food critics alike. With more than 30 years experience in the restaurant and hotel industry, Chef Atkinson has worked with the Southwest’s most renowned Chefs. Numerous publications including Texas Monthly magazine, Esquire, Chile Pepper magazine, Inside Houston, Texas Food Lover Magazine, Cowboys and Indians, and The Houston Chronicle, have featured articles on Doug’s restaurants and recipes too.

Beau Statham

General manager

Growing up in Lufkin, Beau was drawn to food at a young age and began his career as a sixteen-year-old dishwasher at Outback Steakhouse. After spending over a decade at Outback Steakhouse and Hard Rock Café Universal Studios he decided it was time to leave the corporate atmosphere and make the leap into Houston’s diverse, gastronomic underbelly. In 2014 he accepted a lead position for an exciting and ambitious project in the Heights call “Ritual” boasting a phenomenal wine selection and butcher room under the guidance of Owner Felix Flores. After Ritual was up and running Beau moved onto Houston’s budding cocktail scene assisting in managing many of the fine cocktail bars in the Montrose and Heights areas. With the unknown outcomes from the covid year of 2020 Beau ended up back in Lufkin. He soon came across a little place called Pelican Pointe. Pelican Pointe gave him the much-needed spark to hop back into the craziness of the Restaurant business and Head the Bar Program that so many have come to enjoy since its opening in 2021. When Beau was presented with the opportunity to GM Rusty Axe Brewing CO., he saw it as a chance to raise the expectations in Lufkin and helm a culinary and service experience like no other.