2017 Austin - San Antonio Rising Star Chef's Kevin Fink and Page Pressley of Emmer & Rye

2017 Austin - San Antonio Rising Star Chef's Kevin Fink and Page Pressley of Emmer & Rye
November 2017

Concord, Massachusetts native Kevin Fink found his love for food and hospitality at the young age of 11. When his father purchased Tucson’s Hacienda Del Sol resort, Fink trailed him in the kitchen. A graduate of Northern Arizona University, Fink’s culinary résumé spans 13 Gobbi in Florence, Italy; The French Laundry in Napa; and Noma and its test kitchen. He also served as director of operations for noted Italian trattoria Zona 78 in Tucson before moving to Austin to cook Southern fare and serve
as chef de partie at Olamaie with fellow 2017 Rising Star Chef Michael Fojtasek.

Page Pressley was drawn to the kitchen at an early age, too, inspired by his Italian godmother’s cooking. After graduating from the Culinary Institute of America, Pressley worked all around the country: he managed the kitchens of Trattoria Nostrani in Santa Fe and at Le Cirque in the Bellagio Las Vegas. He crafted menus as sous chef at Tyson Cole’s Uchi, oversaw 40 restaurants as corporate chef
of Philly’s Starr Restaurants, and, back in Texas, was chef de cuisine at Uchiko and executive chef at St. Philip.

In 2015, Fink opened Emmer & Rye on Austin’s Rainey Street, tapping Pressley as its chef de cuisine and co-partner, along with Rising Star Pastry Chef Tavel Bristol-Joseph. The restaurant––with a no-waste kitchen and dedication to Southwestern sourcing—is the first in the city to apply dim sum-style service.

With its boundlessly inventive, upcycled food, it just may be one of the most important restaurants in the country. Emmer & Rye has been applauded for its creativity and creations: it’s a Bon Appétit “Best New Restaurant,” and Fink was named a 2016 Food & Wine “Best New Chef.”