Michelin Green Star Restaurant, Emmer & Rye’s Alexa Mejia takes a seat at the table.
By Codi Chen
At the helm of Emmer & Rye’s award-winning kitchen is Alexa Mejia, Chef de Cuisine, whose culinary philosophy intertwines sustainability, creativity, and community. With Emmer & Rye recently earning the prestigious Michelin Green Star – one of two Texas restaurants to do so – Mejia reflects on her journey and the larger impact of her work.
“It feels amazing,” Mejia says, her voice warm with pride. “We didn’t set out to win this award, but it’s a recognition of the ethos that’s been part of this restaurant since the beginning. We’re celebrating Central Texas – its farmers, fishers, ranchers, and millers – and showing that the state is more than tacos and barbecue.”
The team at Emmer & Rye sources ingredients locally, highlighting everything from Gulf oysters grown sustainably to heirloom grains from nearby farms. But achieving a sustainable menu requires a mix of strategy and ingenuity.
“Our summers in Texas basically last nine months,” Mejia explains. “That changes what we can grow and when. Preserving peppers, fermenting cucumbers, and finding ways to use sweet potatoes and greens year-round becomes part of the creative challenge. It’s not about limitation; it’s about celebrating and being creative with what’s here.”
This resourcefulness extends to their use of whole animals. Collaborating with small-scale ranchers, Mejia reimagines cuts of meat that might otherwise be overlooked. “It’s exciting – finding ways to use every part of the animal throughout the menu keeps things fresh and inspired,” she says.
As a California native, Mejia attended the Culinary Institute of America in Napa before working in San Francisco. However, the competitive atmosphere there left her yearning for a different kind of culinary culture – one where community took precedence over rivalry. “When I moved to Austin, I fell in love with the way the food scene here tends to support each other,” she says. Starting at Barley Swine, where she spent eight years as the Executive Sous Chef, Mejia continued to hone her craft before taking on the top role at Emmer & Rye.
That sense of camaraderie was palpable during the night of the Michelin Awards “The room was filled with co-workers and friends,” she recalls. “Seeing everyone celebrated in this unexpected way was incredible. It’s not just about one restaurant; it’s about showing the world what Austin can do.”
Emmer & Rye’s commitment to sustainability and its place in the Austin culinary scene extends beyond its kitchen. “When guests dine with us, we want to tell them the story behind their food – how it was grown, who raised it, why it matters,” Mejia says. Whether it’s eggs from a solar-powered farm or Texas-grown Wagyu beef, every ingredient has a narrative, and Emmer & Rye strives to make those stories a central part of the dining experience.
For Mejia, the Michelin Green Star represents more than just recognition; it’s an opportunity to shift perceptions of Austin’s food scene.
“We’re showing that Central Texas has its own cuisine – rooted in sustainability, creativity, and community. It’s food that tells a story of the landscape and the people who work it.”
As a woman in a field historically dominated by men, Mejia’s rise to leadership in the restaurant industry hasn’t been without its challenges. Early in her career, she often found herself the sole woman in the kitchen.
“It wasn’t normalized to see women in these spaces, and if they were there, they were often funneled into pastry,” Mejia says. “Pastry is an art form in itself, but I felt this responsibility to stand out and prove that we belong here, too.”
Now, Mejia takes pride in mentoring the next generation of women chefs, creating a culture of empowerment and inclusion.
“I love seeing women fresh out of culinary school, untainted by voices telling them they can’t do something. It motivates me to push harder and stand out, not just for myself but for all women in this industry.”
To women considering a career in the culinary world, Mejia offers heartfelt advice.
“If you’re passionate about food, go for it. It’s hard work, but it’s so rewarding. Learn to take criticism – it’ll make you better. And don’t take yourself too seriously. At the end of the day, it’s just food. Work hard, and don’t forget to enjoy the people and moments outside of the kitchen.”
With her passion for mentorship, commitment to sustainability, and innovative leadership, Mejia is not only shaping the future of Emmer & Rye but redefining what it means to be a Texas chef. For Mejia, success isn’t just about accolades – it’s about connection, ingenuity, and a shared celebration of food’s power to bring people together.