Kevin Fink is Partner and Executive Chef of five nationally renowned restaurants in Austin, Texas, including Emmer & Rye, Hestia, Kalimotxo, Canje, and Ezov, as well as two concepts in San Antonio, Ladino and Henbit. Fink has also led the development of Pullman Market in San Antonio, the largest culinary market in the Southwest, featuring a specialty grocer, a whole-animal butcher, a sourdough bakery, a chef supply shop, five quick-service eateries, and four distinct restaurants: Mezquite, Fife & Farro, Isidore, and Nicosi.

Fink’s culinary career began more than 15 years ago, but his love for food, restaurants, and hospitality developed at an early age as he trailed his father, learning the inner workings of the restaurant industry firsthand.

He opened his first concept, Emmer & Rye, in late 2015 and was soon named one of Food & Wine magazine’s “Best New Chefs” and awarded “Best New Restaurant 2016” by Bon Appétit. In 2020, Fink opened Hestia, which was named “#1 Best New Restaurant in America” by Robb Report. He has also been a finalist for the James Beard Award for Best Chef: Southwest (2019) and Best Chef: Texas (2020). In 2022, his restaurant Canje was awarded “Best New Restaurant 2022” by Bon Appétit and was featured in The New York Times as one of “America’s Best Restaurants of 2022.”

Fink’s restaurants have earned significant recognition from the Michelin Guide. In Texas’ inaugural Michelin Guide announced in November 2024, Ezov and Nicosi received Michelin Recommendations, Emmer & Rye and Ladino were awarded Bib Gourmands, Emmer & Rye received a Michelin Green Star, and Hestia earned a Michelin Star. In 2025, these distinctions were further solidified with Hestia earning a Michelin One Star, Emmer & Rye receiving a Michelin Green Star, and Ladino being awarded a Michelin Bib Gourmand, underscoring Fink’s continued leadership in culinary excellence, sustainability, and value-driven dining.

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