Interview with a Chef: La Cantera’s John Carpenter on Being Recommended by MICHELIN Guide

Q: You became executive chef at Signature Restaurant in 2021. How would you describe the journey so far?

Carpenter: It’s been an incredible few years. When I took over, I wanted to honor the legacy of the previous chef, Andrew Weissman, while making the restaurant my own. The transition was smooth — I kept many of the service aspects and traditions he had established, like the bread-and-butter course and the surprise amuse-bouche, but started introducing my own flavors and ideas. Over time, we’ve evolved, and I feel like we’re consistently moving in a strong direction.

Q: Signature recently became a “recommended” restaurant in the MICHELIN Guide for 2024. What does that mean to you and the restaurant — and is a Star next?

Carpenter: It’s a huge honor! When MICHELIN expanded into Texas, it wasn’t even on my radar—I’ve never chased accolades. But when the invitation came, it was surreal. Being recommended is a testament to the hard work of my entire team, but obviously we want that Star. I am confident we can get a Michelin Star because we’re focused on consistency, crafting thoughtful tasting menus, and delivering a dining experience that’s worthy of that recognition.

Q: Speaking of your team, you’ve worked with your sous chefs, Jaime Torres and DJ Jenkins, for nearly a decade. What makes that partnership so special?

Carpenter: It’s all about trust and chemistry. We’ve worked together for so long that they know exactly what I’m looking for—from how the kitchen operates to the flavors and textures we aim to achieve. We’re like brothers, and that camaraderie translates into consistency and creativity in the kitchen.

Q: How do your Texas roots influence your cooking?

Carpenter: I grew up in San Antonio, so Texas flavors are in my blood. My mom was my first inspiration—she taught me the value of hard work and showed me how to love cooking. After culinary school, I worked in a range of kitchens, including Latin and Asian-inspired restaurants, and all those experiences shaped my style. At Signature, I blend those influences with a strong French foundation from previous roles and locally sourced ingredients.

Q: Your menus change frequently. Can you shed some light on your creative process?

Carpenter: The menu rotates three times a year, but we also offer an eight-course tasting menu on Fridays and Saturdays that changes every two to three weeks. We’re constantly drawing inspiration from the seasons and our onsite chef’s garden. I want the ingredients to speak for themselves, so everything’s ingredient-driven. For example, we’re currently serving a Texas Gulf redfish dish with a charred posole verde broth. It’s a twist on a traditional Mexican soup but paired with local fish and flavors. It’s one of my favorites.

Q: That sounds delicious. What other dishes on the menu are particularly meaningful to you?

Carpenter: The venison dish is definitely a standout. It’s been on the menu for almost three years and has become a signature item. The preparation is very French — we use venison backstrap loin, which we sear and butter-baste, and serve it with an incredibly labor-intensive potato pavé guests love, and a cherry demi-glace. It’s elegant but rooted in Texas ingredients.

Q: You’ve mentioned sourcing locally as much as possible. How do you balance that with maintaining the highest quality?

Carpenter: We prioritize local ingredients, but sometimes the best quality comes from outside Texas. For example, if we’re looking for the perfect seafood or truffles, we’ll source them elsewhere. The key is always quality. We have great relationships with local farmers, and that’s reflected in the freshness and authenticity of our dishes.

Q: Is there a particular philosophy that guides your approach in the kitchen?

Carpenter: It’s simple: respect the ingredients and let them shine. We make everything in-house — from stocks to sauces — and focus on traditional techniques. While we’ll incorporate modern tools, like sous vide, for specific purposes, we don’t rely on chemicals or over-complicated methods. My goal is always to create food that’s flavorful, seasonal, and thoughtful.

Q: What does the future hold for you and Signature Restaurant?

Carpenter: For me, it’s about continuing to grow and evolve — I’m only 38, so I feel like I have so much more to give. For Signature, the goal is to keep pushing boundaries and delivering an exceptional dining experience. Of course, earning a Michelin Star would be amazing, but ultimately, it’s about staying true to who we are and making every guest feel like they’ve had a memorable meal.