Kevin Fink


Kevin Fink found his love for food, restaurants, and hospitality at an early age when he would trail his father working in the restaurant industry, learning the ins-and-outs of the culinary operations.

Emmer & Rye brings a unique dining experience to Austin, as the restaurant is the city’s first to offer contemporary American seasonal small plates passed on circulating carts as part of their meal. Guests are able to order these items in addition to a weekly rotating menu using local farm-to-table ingredients. Emmer & Rye opened in late 2015, and Chef Fink was quickly named one of FOOD & WINE Magazine’s “Best New Chefs” and one of the “Best New Restaurants 2016” by Bon Appetit. Fink was named a 2018 James Beard semifinalist and 2019 finalist for “Best Chef Southwest” and in 2017 he received the StarChefs Rising Star award.

After the start of his career fifteen years ago, Fink’s culinary achievements include: cooking at 13 Gobbi in Florence, Italy, and front of house service at Thomas Keller’s iconic restaurant, The French Laundry, which was awarded Restaurant Magazine’s World’s Best Restaurant in 2003. Fink continued his career by staging at Copenhagen’s Noma, holding the same Restaurant Magazine rank for three years following The French Laundry. From there, Fink continued on to the competitive Noma Test Kitchen, where he was created unique techniques and dining trends.

In the last year, Fink and team opened two wildly popular fast casual restaurants Henbit and TLV, located in Austin’s first food hall, Fareground. Henbit follows the same ethos as Emmer & Rye – local sourcing, seasonality, and working closely with farmers – to create “Feel Good Food.” Henbit offers an approachable everyday menu for breakfast, lunch and dinner while TLV features a menu that is focused on Israeli street food.

Fink’s newest and most anticipated concept, Hestia will open later this fall. Hestia, named after the Greek goddess of the hearth” will be a live fire concept. Located in the heart of downtown Austin, the new concept will extend hospitality into the kitchen. Changing the experience for diners, chefs will be walking guests through the menu, taking their order and serving the dishes.

Fink currently resides in Austin, Texas with his wife Alicynn and son, Hudson.