The chef triumvirate that helped guide Emmer & Rye to the number one spot in the Austin360 Dining Guide in 2018 has lost a member.

Chef-partner Page Pressley has departed the restaurant on Rainey Street that celebrates grains and fermentation. The New Mexico native and one time chef de cuisine at Uchiko says he plans to focus on consulting projects, working with people with whom he’s always wanted to work, and fatherhood.

“While I’ll forever love and miss the people that make Emmer and Rye the tremendously special place that it is and be forever indebted to the opportunity and growth I was able to enjoy during my time there, I found my life and career at a crossroads,” Pressley said Saturday. “So many parts of my my life have changed over the past few years that I found myself very much putting the pieces of a puzzle back together. As my values and priorities have changed, after much reflection, I decided pursue a new definition of happiness and balance. I feel deeply fortunate to be able to make a decision like this. The love, support and success of Emmer is such a large reason I’m able to do it. They will always be family.”

Emmer & Rye will continue to be operated by founding chef Kevin Fink and chef-partner Tavel Bristol-Joseph. The duo plans to open Hestia, a downtown live fire restaurant named after the Greek goddess of the hearth, this spring at 208 Nueces St.

RELATED

Austin360 Dining Guide: Emmer & Rye (#1)

Emmer & Rye team opening new restaurant in downtown Austin in 2019