Concord, Massachusetts native Kevin Fink discovered his love for food and hospitality at the 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 Chef Michael Fojtasek.
In 2015, Fink opened Emmer & Rye on Austin’s Rainey Street, tapping Page Pressley as its chef de cuisine and partner, along with Pastry Chef Tavel BristolJoseph. The restaurant––with a no-waste kitchen and dedication to Southwestern sourcing—was the fi rst in the city to apply dim sum-style service. And as the restaurant has evolved, its endlessly inventive and upcycled pantry is one of the most distinct in the country.
In 2016, Emmer & Rye was named Bon Appétit’s “Best New Restaurant,” and Fink was a Food & Wine “Best New Chef.” The next year, all three members of the team earned StarChefs Rising Stars Awards, and their follow-up project, fast-casual Henbit, opened in 2018.
Awards & Press
- James Beard Award