New Chef Brings Mexican Roots to Downtown Austin Rooftop Thompson Austin and tommie Austin have appointed Sergio Ledesma as executive chef of Arriba Abajo Rooftop Cantina, the shared signature restaurant located on the fourth floor of Thompson Austin near Sixth Street. The restaurant specializes in Mexican cuisine inspired by the flavors of Oaxaca, Yucatán, and Tulum. Ledesma arrives from Hotel Van Zandt, where he led the culinary program at the boutique downtown property and its acclaimed restaurant Geraldine's. Earlier in his career, he served as executive chef at La Central San Pedro, an upscale steakhouse in San Pedro Garza García, Mexico, after completing studies at The Culinary Institute of America. Originally from Mexico, Ledesma has built a career across acclaimed restaurants and hotels in both Mexico and Austin. "Having spent the last several years in Austin, I've built a deep appreciation for this city and its incredible culinary community," Ledesma said. "What excites me about Arriba Abajo is the opportunity to bring the flavors and traditions I grew up with in Mexico to our guests and share them in a way that feels genuine and approachable. I'm looking forward to working with the team, continuing to learn and creating a place where people can come together and enjoy great food."

Menu and Tasting Program Updates Ledesma will oversee menu development emphasizing bold flavors, seasonal ingredients, and thoughtful technique. He is also reimagining the restaurant's hidden mezcalería, También, with a new seven-course tasting experience called Mezcal, También. The program launches November 12 and 19, with each course highlighting cuisine from one of Mexico's seven regions. Holiday-themed menus will follow in December, transitioning in 2027 to monthly rotating menus devoted to different Mexican regional culinary traditions.

Why It Matters

The appointment underscores the competitive executive chef market in Austin's hospitality sector, with experienced culinary leaders moving between boutique and upscale properties to shape dining programs. Ledesma's focus on regional Mexican cuisine and experiential dining aligns with broader industry trends toward authentic, chef-driven concepts that emphasize storytelling and sourcing.

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Written by FBM Publications Editors