2023 AUSTIN-SAN ANTONIO RISING STARS AWARDS

Austin-San Antonio, we’ve missed you. We know that Texas does it big, and the hospitality industry is no exception. The money and tourism pouring in from big tech, festivals, and events—coupled with a population bump—has only fueled the growth in restaurant openings. This change is not without its challenges. Luckily, there is a strong sense of kinship and pride in Central Texas, where individuals are facing these road bumps head on, and supporting each other through it.

Texas is synonymous with barbecue, and that isn’t changing anytime soon. But, this time around, we saw an even greater push from chefs' to reflect their own cultures on the plate (and in their smokers). From Chef Kareem El-Ghayesh’s Egyptian-inflected cuisine at KG BBQ, to Chef Geoff Ellis of Mum Foods sharing his version of New York Jewish deli staples by way of Austin, chefs are embracing beloved barbecue traditions in new ways and expanding the definition of what Central Texas barbecue means.

Austin-San Antonio diners are open to being challenged, but it’s still a balancing act to build menus: sometimes a dish blows it out of the water, and sometimes you’re lucky to sell one a night, regardless of whether or not it's a staff favorite. Either way, we are seeing an industry examine how they—and their businesses—fit into their neighborhoods and cities at large, and more importantly, how they can give back to their local communities more than ever.

We met with a formidable group of individuals who are looking at the big picture— not shying away from sharing their culinary perspectives, and who are taking care of one another. As Chef Philip Speer says: “I have noticed our best leading a shift towards compassionate leadership, enabling us to create healthy kitchens, balanced lives, and sustainable working conditions. The hospitality community in Central Texas is making remarkable progress, and I am beyond grateful for that.” So, cheers to you, Austin and San Antonio. Keep doing it big, and doing it right.