Emmer and Rye Hospitality Group started in 2015 when Kevin Fink and Tavel Bristol-Joseph took a chance building something new in a city that was then new to them. In the years since, it has left a permanent mark on the city, making a hefty contribution to its culinary evolution. Below are ten facts from the last decade. We can’t wait to see, and taste, what the next ten have in store.
-Hospitality Group was started by Kevin Fink and Tavel Bristol-Joseph, who worked together at Kevin’s father’s restaurant in Arizona before moving to Austin to open Emmer & Rye. It now includes partners Alicynn Fink, Berty Richter, and Rand Egbert.
-Kevin and Tavel both drove uber in Austin prior to opening Emmer & Rye to get to know the city – and make some money.
-In 2024, Emmer & Rye received a Michelin Green Star for sustainability and a Michelin Bib Gourmand in Texas’ inaugural Michelin Guide.
-They now have five award-winning concepts in Austin: Emmer & Rye, Hestia, Canje, Ezov and Kalimotxo
-In San Antonio, the group operates Pullman Market, the largest culinary market in the Southwest, featuring four full-service restaurants, five quick-service eateries and the standalone restaurant Ladino at Pearl.
-Nicosi in San Antonio is an omakase dessert bar. Nicosi is Tavel’s middle name – literally.
-Tavel started cooking by baking desserts with his grandmother for church in Guyana.
-They have a commitment to sustainability through a partnership with Zero FoodPrint, launched in 2019 to achieve carbon neutrality — which has helped them shape Austin’s culinary landscape while honoring the bounty and traditions of Texas ingredients.
-Their original goal was to build a restaurant that celebrated Texas farmers, the seasons and a way of cooking that felt deeply connected to place. Building on that idea and the community around it continues to be the goal.
- They announced plans for their first Houston concept, set to open in 2026.