Today we’d like to introduce you to Jackie Newman.
Jackie, we appreciate you taking the time to share your story with us today. Where does your story begin?
I was born in Colombia and raised on the Caribbean coast, where food was never just food—it was celebration, family, music, culture, and connection. Some of my earliest memories are of gathering around the table, enjoying fresh seafood, tropical fruits, and home-cooked meals while surrounded by laughter and rhythm. Looking back, those experiences planted the seed for what would eventually become my career and passion.
My professional journey began in Panama, where I earned a degree in Mass Communications and Journalism with an emphasis in Marketing. I was drawn to creativity and storytelling, which led me into the music and events industry. I spent several years working on concerts, productions, and large-scale events, learning how powerful it can be to create experiences that bring people together. In many ways, I still see hospitality through that lens today. Later, I moved to Miami to pursue Culinary Arts at Johnson & Wales University. During that time, I completed my externship at Nobu and worked as a personal chef, experiences that introduced me to world-class hospitality, Japanese culinary discipline, and a deep respect for ingredients and technique.
Over the years, I traveled, explored different cultures and cuisines, and built a parallel career in business development and event operations. Those experiences taught me as much about leadership, systems, and creating memorable experiences as my time in professional kitchens.
In 2021, I made the decision to return fully to my culinary roots and moved to Austin, a city I had grown to love through family, community, and its vibrant food culture. Since then, I have had the privilege of working with some of Austin’s most respected hospitality groups, and currently MEXTA, a Michelin Recommended restaurant where I serve as Executive Chef.
Today, my culinary perspective is a reflection of all those chapters: my Colombian and Caribbean roots, my love of music and storytelling, the discipline of Japanese cuisine, years spent in business and operations, and a genuine passion for Mexican gastronomy. Mexican food, in particular, continues to inspire me because of its incredible depth, regional diversity, history, and soul. It is a cuisine that honors tradition while constantly evolving, and I find that balance endlessly fascinating.
More than anything, I believe food is about creating connection. Whether through a fine dining experience, a family meal, or a simple taco shared among friends, great hospitality has the power to bring people together. That belief has guided my journey so far and continues to inspire the work I do every day.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not at all. Like most meaningful journeys, mine has been filled with twists, pivots, challenges, and moments of uncertainty.
One of the biggest challenges was that my career didn’t follow a traditional path. I moved between different industries that I loved—communications, music and events, business development, and hospitality. At times, it felt like I was taking the long road, but looking back, each chapter gave me skills that I rely on today as a chef and leader.
The hospitality industry itself is not an easy one. It demands long hours, physical endurance, emotional resilience, and a constant commitment to learning. There were periods when I was working in professional kitchens while simultaneously taking on personal chef work or other projects to continue growing both personally and professionally. Like many people in our industry, I’ve experienced the sacrifices that come with pursuing a career you’re passionate about.
The pandemic was another defining moment. It forced many of us to reevaluate our priorities and what we truly wanted from our careers and our lives. For me, it became an opportunity to reconnect with my passion for hospitality and make the decision to return fully to the culinary world.
Moving to Austin and reestablishing myself in the restaurant industry was both exciting and challenging. Starting over in a new city, building new relationships, and proving yourself again requires humility and perseverance. But those experiences also pushed me to grow in ways I never expected.
If there is one lesson I’ve learned, it’s that growth rarely happens in comfort. Some of the most difficult moments in my career ended up becoming the most valuable. They taught me resilience, adaptability, patience, and the importance of staying true to what inspires you.
Today, I am grateful for every chapter—the successes, the setbacks, and the detours—because they all contributed to the person and leader I am now. And honestly, I still see myself as a student. There is always something new to learn, another technique to master, another culture to understand, and another opportunity to become better than I was yesterday.
Thanks – so what else should our readers know about MEXTA RESTAURANT?
What attracted me to MEXTA from the very beginning was the opportunity to work alongside a group of incredibly talented and like-minded professionals who share a deep respect for Mexican gastronomy, hospitality, education, and long-term growth. Between Mikel Alonso, Jonathan Gómez Luna, Rodrigo Quintanilla, there is a tremendous depth of experience dedicated to building meaningful hospitality concepts rooted in authenticity, quality, and intention.
MEXTA is inspired by the richness and diversity of Mexican cuisine, particularly the traditions of Oaxaca and the broader culinary heritage of Mexico. What I appreciate most is that the food is not only delicious, but deeply connected to culture, history, technique, and storytelling. There is a genuine respect for ingredients, traditional methods, and the kind of slow, thoughtful cooking that cannot be rushed. Every dish reflects a commitment to honoring the past while creating something relevant and exciting for today’s guest.
One concept that resonates deeply throughout the organization is the idea of apapacho—a beautiful Mexican word often translated as “a warm hug from the soul.” To me, apapacho represents much more than hospitality; it is a way of embracing life and caring for others. It is present in every part of the MEXTA experience, from the welcoming environment and the warmth of the team to the music, the energy of the dining room, and the vibrant colors that fill the space. That spirit is further reflected in the food itself—bold, colorful, soulful, and full of life. There is a brightness and vibrancy to Mexican cuisine that creates an immediate sense of joy and connection, and I believe our guests feel that from the moment they walk through the door.
What also sets the organization apart is its understanding that hospitality extends far beyond the dining room. Hospitality begins long before the first guest arrives. It starts in the early hours of the morning with the teams receiving ingredients, preparing stocks and sauces, organizing stations, cleaning, planning, and working together with intention. Every role matters. Every person contributes. The guest may only see the final result, but behind every memorable experience is a collective effort driven by pride, care, and professionalism.
Another aspect I admire is the group’s long-term vision. The focus is not simply on operating restaurants, but on building sustainable businesses, developing people, and creating opportunities for future growth. There is an entrepreneurial spirit within the organization that encourages innovation, collaboration, and the development of complementary ventures that strengthen the hospitality community as a whole.
That philosophy extends into education as well. Through their involvement with Southwest University, the group demonstrates a genuine commitment to teaching, mentoring, and passing knowledge to future generations. As someone who believes that learning never stops, this is something I deeply respect. The willingness to share expertise, develop talent, and help others grow is an important part of the culture and one of the reasons I am proud to be part of the team.
Ultimately, what makes MEXTA special is the combination of exceptional food, genuine hospitality, strong leadership, and a shared sense of purpose. It is a place where culture is celebrated, people are nurtured, and every detail—from the first preparation of the day to the final plate served—is approached with intention. That commitment to authenticity, hospitality, and human connection is what I believe truly sets MEXTA apart.
So maybe we end on discussing what matters most to you and why?
What matters most to me is living with intention.
I believe the way we do anything is the way we do everything. Whether I’m preparing a meal, leading a team, building a business, or simply spending time with the people I care about, I try to approach it with purpose, care, and respect.
Food has taught me that people can feel intention. They can taste it. The best meals are not always the most elaborate ones; they’re the ones prepared with honesty, attention, and genuine care for the person receiving them. That’s a philosophy I try to carry into every aspect of my life.
I also believe there is always room to grow. Every dish can be better. Every service can be better. Every one of us can be better. Not because we’re chasing perfection, but because growth is one of the greatest gifts life offers us. Staying curious, learning continuously, and remaining open to new perspectives keeps us evolving.
That is also why I enjoy helping people. I believe deeply in the importance of giving—giving knowledge, encouragement, opportunities, and support. Some of the most meaningful moments in my career have come from watching others discover their potential, gain confidence, and accomplish things they never thought possible. Success becomes much more meaningful when it can be shared.
I value transparency, authenticity, and respect. Understanding who you are, embracing your uniqueness, and having the courage to live according to your values is something I admire deeply. At the end of the day, what matters most is what we contribute.
Contact Info:
- Instagram: https://www.instagram.com/mextarestaurant/
