About this episode
What does it really take to build a successful career in today’s culinary industry? In this episode of Chef’s PSA , Chef Andre Natera sits down with Chef Kevin Fink of Emmer & Rye Hospitality Group for an unfiltered conversation on the realities of kitchen life, building and scaling restaurants, and finding balance outside of work. From the early days of opening Emmer & Rye to leading multiple concepts like Pullman Market , Chef Fink shares stories about career progression, partnerships, sustainability, and the mindset it takes to keep going—even when the odds are stacked against you. If you’re looking for hard-earned lessons and practical advice from one of Austin’s most respected chefs, this episode delivers. Kevin Fink Instagram Sponsored by Foods In Season. Learn about Marketscale Join the Chef's PSA Community! Subscribe to my Substack for exclusive culinary content: https://chefspsa.substack.com/ Visit Chef’s PSA for Books, Free eBooks, and More: https://chefspsa.com/ Shop Chef’s PSA Merch to support the podcast: https://chefspsa.com/