The recognition sets a high-profile tone for his next chapter in Central Texas, where he will open Estella at Canyon Ranch Austin, a 600-acre wellness resort under development about an hour west of Austin.
Michelin inspectors cited Cantú’s ability to blend global techniques with a clearly defined Mexican identity, highlighting both precision and restraint in his cooking.
“What really stood out to me was the global inspiration and seeing those international techniques and flavors executed with such precision, refinement and clarity without losing the Mexican identity,” one inspector wrote. “The cooking was bold and impactful, and the kitchen wasn’t afraid of spice and heat.”
Cantú, the Central Texas–born chef behind Californios, told the Statesman in January that his approach to Estella will be about refinement.
“It’ll be a light version of what we do,” Cantú said. “Light, bright, fresh. Clean.”
Estella will anchor the culinary program at Canyon Ranch Austin when the resort opens on Oct. 15. The development spans 600 acres of Hill Country terrain along the road to Spicewood.
Estella will not be open to the general public. Access will be limited to overnight guests and property homeowners.
For Cantú, the focus will be on seasonal ingredients, precision and balance — with masa as a consistent throughline.
“When I’m making tortillas, I feel connected at a root level,” Cantú said. “It reminds me of making tortillas with my grandmother and my dad.”
Estella will be one of two dining concepts at the property, alongside a more casual café serving breakfast, lunch and takeaway meals. Cantú’s influence will be most present in the flagship dining room, even if his day-to-day presence is not constant.
Ingredients will be sourced from regional farms and purveyors, with select items coming through long-established relationships in Mexico.
Dining and Cooking