Page Pressley
Emmer & Rye | Austin
December 2017
Growing up in Santa Fe, New Mexico, Page Pressley was drawn to the kitchen as his Italian godmother prepared robust dishes with fresh ingredients. After working as a line cook, Pressley decided to pursue a more formal education at the Culinary Institute of America in New York. Upon graduating, Pressley managed kitchens at several fi nedining establishments, including Trattoria Nostrani in Santa Fe and The Bellagio’s Le Cirque in Las Vegas.
Pressley made the move to Austin, Texas, in 2011 to join the Uchi team as a sous chef, working alongside Chef Tyson Cole. In 2013, Pressley hopped to sister restaurant Uchiko, fi rst as executive sous chef and then chef de cuisine. In 2014, he relocated to Philadelphia to become the corporate executive chef at Starr Restaurants, overseeing 40 locations. But he soon returned to Austin to run the team at St. Philip, a pizzeria within Cole’s group.
In November 2015, Pressley joined the opening team of Emmer & Rye, a next generation farm-to-table restaurant that serves small plates dim sum-style. Working alongside Chef Kevin Fink as his chef de cuisine and partner, Pressley was integral to Emmer & Rye earning a place on Bon Appétit’s “America’s Best New Restaurants” list in 2016. In late 2017, Pressley, along with Fink and Pastry Chef Tavel Bristol-Joseph, earned StarChefs Rising Stars Awards. Most recently, he helped the team open fast-casual Henbit in Austin’s Fareground food hall. Pressley returns to StarChefs Congress after winning the 8th Annual Vitamix Challenge in 2017.
