Thompson Austin Names Sergio Ledesma Executive Chef of Arriba Abajo

Thompson Austin has appointed Sergio Ledesma executive chef of Arriba Abajo Rooftop Cantina, the hotel's signature restaurant on the fourth floor, steps from Sixth Street in downtown Austin, Texas.

The appointment covers the property's rooftop F&B flagship, which pairs skyline views with Mexican cuisine inspired by Oaxaca, Yucatán and Tulum. The hire affects both Arriba Abajo and its hidden mezcalería, También, giving Ledesma control of two revenue points within one Hotel Thompson asset. The announcement also covers tommie Austin, the sister property under the same ownership announcement.

Who is Sergio Ledesma?

Ledesma is Mexican by origin and a Culinary Institute of America graduate. His résumé runs through acclaimed restaurants and hotels on both sides of the border. He served as executive chef at La Central San Pedro, an upscale steakhouse in San Pedro Garza García, Mexico, before moving to Austin.

Most recently he led the culinary program at Hotel Van Zandt, a boutique downtown property home to Geraldine's, an acclaimed restaurant. That background matters here: Ledesma arrives with running hotel kitchens in this exact market, not just regional cooking credentials.

"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."

He added that he looks forward to "working with the team, continuing to learn and creating a place where people can come together and enjoy great food."

What changes on the menu?

Ledesma will shape the Arriba Abajo menu around bold flavors, seasonal ingredients and technique drawn from his Mexican roots — a menu-engineering direction that leans on sourcing and seasonality rather than cosmetic change. His stated approach draws on the family meals and food traditions of his childhood, with a stated belief that dining extends beyond the plate into storytelling and hospitality.

The immediate programming news sits at También, the concealed mezcalería. Ledesma has reimagined its multisensory tasting, Mezcal, También.

• A new seven-course experience debuts exclusively on November 12 and 19.
• Each course highlights the cuisine of one of Mexico's seven regions.
• Specialty holiday lineups run through December.
• From 2027, the program shifts to monthly rotating menus, each dedicated to a different Mexican region.

Why this hire matters

A rooftop cantina attached to a Thompson-flag property lives or dies on programming that justifies premium pricing against Austin's saturated Mexican-food market. Ledesma's regional tasting format gives the hotel a repeatable, ticketed experience with built-in scarcity — two nights only, then rotating monthly — which is a proven device for holding check averages at hotel F&B outlets.

The chef's Austin tenure also shortens the transition. He knows the local supplier base and the competitive set along Sixth Street already.

If the regional rotation lands as planned in 2027, Arriba Abajo will hold a structurally fresh menu twelve times a year without full menu rewrites — an efficiency any hotel F&B director would endorse.