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Food & Wine names Austin chef one of country’s 10 Best New Chefs

Kevin Fink will no longer be the only chef at Emmer & Rye and Hestia who has his own specially inscribed pressed white chef’s coat framed for posterity.

Food & Wine magazine Tuesday named Emmer & Rye and Hestia chef-partner Tavel Bristol-Joseph one of the 10 Best New Chefs in America. If you’ve had the chef’s cantaloupe sorbet with salted cream at Emmer & Rye, his playful take on a s’mores at Hestia or his Monster Cookie at Henbit, you understand why.

The Guyanese chef exhibits an elegant touch with his array of desserts, and the chef-partner has expanded his roles beyond pastry. Before dining rooms were ordered closed, diners could often spot Bristol-Joseph working the floor, greeting guests and touching tables in his role at Hestia. Bristol-Joseph, along with Fink, moved to Austin from Arizona to open former Austin360 Dining Guide #1 Emmer & Rye in 2015.

“It’s a great honor and blessing to be a part of this group of extremely talented chefs. To be recognized, especially in these hard times, due to your hard work and dedication, is something that I’m still trying to find the right words for,” Bristol-Joseph said in an email to the Statesman. “We’ve all had set-backs and had to rise from the ashes. This honor is a symbol of hope. That no matter what is happening around you, you can find the joy and happiness within the struggle.”

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