Kevin Fink

Chef Kevin Fink's culinary philosophy is deeply rooted in an unwavering curiosity about ingredients, meticulous sourcing, and the profound connection between a kitchen and the land it draws from. His approach, as evidenced by his Emmer & Rye Hospitality Group, establishes sourcing, sustainability, and kitchen culture not as optional additions, but as the foundational pillars of his culinary empire. He aims to foster a deeper, more interactive relationship with food, moving beyond the traditional "three-star world" to create experiences that resonate as celebrations of heritage and respectful tributes to what the earth yields. This ethos translates into a rigorous commitment to ingredient integrity, seen in the farm-driven rotating menus at Emmer & Rye, which adapt weekly based on what local farms produce. Fink champions whole animal sourcing, the use of heritage grains, and a proactive stance in utilizing excess from farms, thereby minimizing waste and celebrating the full bounty of local agriculture. His restaurants, particularly Emmer & Rye, were conceptualized around the idea of "happiness in food," ensuring that the ethical and nutritional value of what is served is as paramount as its taste. The expansion of his hospitality group, including the development of Pullman Market, reflects a strategic vision to scale without diluting the distinct identity or core values of each concept. Fink believes in cultivating a community-centric culinary landscape where collaboration and a shared commitment to improving the food scene are paramount. His work is a testament to the belief that food can be a powerful medium for storytelling, connection, and a tangible expression of respect for both producers and the environment. This commitment extends to his partnerships, notably with pastry chef Tavel Bristol-Joseph, allowing for diverse culinary expressions while maintaining the group's overarching values. Chef Kevin Fink's technical mastery is most distinctly showcased through his pioneering application of live-fire cooking. At Hestia, his downtown Austin restaurant, this approach is absolute: no gas or electric heat sources are employed; every single dish is cooked exclusively over wood and charcoal. This dedication to elemental heat, drawing inspiration from culinary beacons like Spain's Asador Extebarri, imbues his food with an incomparable depth and primal resonance. His flavor profile is characterized by the nuanced integration of fire and smoke into every element. From the delicate "onion ash" gracing his bread rolls to the profound "char on the Wagyu," the transformative power of the hearth is omnipresent. Fink expertly manipulates direct heat to achieve perfect charring and caramelization, while also utilizing smoke to impart new, bold, and beautiful layers of flavor that dramatically widen the sensory impact of his dishes. Among his legendary signature dishes is the **Grilled Diver Scallops** preparation, which exemplifies his precision and creative use of fire. This dish features scallops meticulously grilled over live fire, complemented by vibrant elements such as green coriander kosho, rich beef fat, a bright squeeze of lemon juice, the subtle heat of sansho pepper, and crisp daikon. Another innovative creation, demonstrating the versatility of fire even in desserts, is the **Sourdough Ice Cream**, where the unique flavors imparted to the sourdough by a wood-fired oven become an integral, distinctive component of the ice cream itself.

Career

• Executive Chef and CEO at Emmer & Rye Hospitality Group, Austin, TX
• Executive Chef at Hestia, Austin, TX
• Chef/Owner at Emmer & Rye, Austin, TX
• Stager at The French Laundry, Yountville, CA

Mentored by Thomas Keller.