Forthcoming Rainey Street district restaurant Emmer & Rye has hired former Uchiko chef de cuisine and St. Philip executive chef Page Pressley to serve as the restaurant’s chef de cuisine. The contemporary American restaurant located inside the SkyHouse also announced it has hired Tavel Bristol-Joseph as pastry chef. Bristol-Joseph, who will be a partner in the new restaurant, worked with Emmer & Rye executive chef-partner Kevin Fink at Zona 78 in Tucson.
Page, a graduate of the Culinary Institute of America in New York who has managed kitchens in New Mexico and at Le Cirque in the Bellagio in Las Vegas, is spending the month of August at world renowned Pujol in Mexico City, where he is learning about masa and grain techniques.
“I’m tremendously excited to be a member of this stellar team,” Pressley said. “It’s been a goal of mine to further explore the bounty of this region, and having the opportunity to do so with such talented chefs will produce something very special.”
Emmer & Rye, slated to open this fall, will feature traditional a la carte service, as well as a dim sum cart. For more information on the restaurant, check out my June interview with Fink. And to keep an eye on the restaurant’s R&D process, check them out on Instagram @emmerandrye.