MICHELIN-Starred barbecue has cemented Texas as a global culinary powerhouse.
One restaurant leading the charge is Austin’s la Barbecue, which deeply respects the multigenerational barbecue tradition of the Mueller family.
Founded by Pitmaster Ali Clem and her late wife, LeAnn Mueller, la Barbecue serves iconic flavors like succulent beef brisket from recipes passed down many generations. Under the guidance of LeAnn’s brother, Clem honed her craft and proudly upholds the family’s barbecue legacy.
Below, we spoke with the pitmaster to learn more about her culinary journey.
What inspired you to become a chef?
My mom was a great cook. She cooked family meals several times a week, and I was very lucky for that. My Nana (inspired me) as well. And I went to college for nutrition, and that came hand-in-hand.
What was the most important lesson you learned along the way?
Consistency is something that will fuel success in the restaurant.
Have you faced any challenges as a woman in the industry?
Definitely. People face challenges in restaurants no matter what. It can be a very scary career path because it can be so volatile. One thing could be in, and then they can be out in the next few years. Just being passionate, creative, and keeping it fresh is really how I have made this restaurant in the past few years. Even the regulars can come in and get either something that they get all the time, or they're like, “oh, hey, you have this,” and they'll come in for that.
Who have been your mentors?
I married Leanne Miller, who unfortunately passed almost two years ago. She comes from a very famous barbecue family, and I learned how to cook barbecue from her brother John, who is the third generation in their family doing barbecue. So that set the standard. John definitely was a huge mentor for me.
Do you have any role models?
I get my inspiration from a bunch of different chefs, and I buy their cookbooks. I have been collecting them through the years and have been enamored by different styles of cooking and recipes. This might sound crazy, but I have watched Martha Stewart's documentary three or four times. She’s a GOAT. She's incredible.
What advice would you give a young woman who aspires to be a chef?
Cook. Cook what you love, cook what you know, and the people who love it will come eat your food. And of course, take criticism, because I do. I take it. I listen, and it's not necessarily a bad thing. People are going to tell you what they like and what they don't like and do listen.
What has been your career defining moment thus far?
This MICHELIN Star. I never in a million years thought that this would be something that I would receive, and I'm still shocked and humbled by it daily. It makes me want to work harder and work smarter, and to receive it for not only Austin, but the state of Texas and the United States and the world really is just pretty incredible. It's not necessarily scary, but I want to keep it, so it's definitely something that I strive to continue to make the best barbecue I can.
Who or what inspires your food today?
I always love when my crew love my food because they eat barbecue every day. So when I roll out a special or change something or elevate something, and they're like, “oh man, this is so good” and eat it for a few days, it really makes me feel good.
If you weren't a chef, what would your dream career be?
I never really thought about that. In school, I took a bunch of pottery, but that was just me having fun.
I really enjoy being a chef so much, and there's so many outlets for this career. I really don't view it as work. I like going to work, and it really makes me happy.
Hero image: la barbecue / Chef Ali Clem
