Rising Star Pastry Chef Tavel Bristol-Joseph of Emmer & Rye - Biography

Austin, TX

November 2017

Tavel Bristol-Joseph’s aunt used baking as a form of “punishment” if he missed his curfew. After a few weekends covered in flour, the Guyana native discovered that he was falling in love with his aunt’s disciplinary measures. Moving to New York at 17, he attended the New York Restaurant School and landed a pastry cook job at the River CafĂ© before ever finishing his pastry arts degree.

Bristol-Joseph moved on to become pastry sous chef at Blue Fin at the W Hotel in Times Square before relocating to Tucson, Arizona. While working as corporate executive pastry chef at Hacienda Del Sol resort, he met Kevin Fink. The two developed a productive working relationship and fast friendship.
When Fink moved to Austin, Bristol-Joseph followed to help his friend open a restaurant called Emmer & Rye.

Alongside co-Chef Page Pressley, the trio is developing a hyper-originalist pantry expressing flavors of South Central Texas that the region didn’t even know it had. As pastry chef and partner, Bristol-Joseph leads a program aligned with the restaurant’s mission to eliminate and transform waste, featuring
desserts that tell complex stories from an emotional, personal perspective. The only ingredient Bristol-Joseph sources from outside Texas is cacao. By the end of this year, he will take over Emmer & Rye’s second, more casual concept, and soon after an ice cream trailer named HoneyBit.