A toast is in order for one of Austin's rising stars. Food & Wine magazine has named Kevin Fink one of the Best New Chefs of 2016.
The executive chef and owner of Emmer & Rye joins 10 other up-and-comers on the esteemed list, which honors chefs who have been in charge of kitchen operations for five years or less.
Prior to opening Emmer & Rye in November 2015, Fink worked as chef de partie at Austin's Olamaie, which received a Best New Chef nod last year. His resume also includes stints staging at world-renowned restaurants Noma and The French Laundry.
At Emmer & Rye, Fink explores the many unique ways to play with grains. "He's wildly passionate about grains, milling up to 15 kinds in his Austin kitchen," says Food & Wine.
His favorite? The namesake emmer. "Its protein and nutrition content is so high, and it has such depth of flavor and diversity. When it's young and green, it tastes wheaty and grassy. When it's mature, it plays into more rich applications of pasta," Fink tells the magazine.
Fink transforms grains into breads, pastas, desserts, dim sum, and more. With a seasonal menu, it must be hard to pick a favorite, but Fink tells Food & Wine that his "quintessential dish" is white Sonoran pappardelle with pork ragout and basil.
Look for Fink in the July issue of Food & Wine.