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Page Pressley, formerly of Uchiko and St. Philip, is now Emmer & Rye’s chef de cuisine. Tavel Bristol-Joseph joins him as the contemporary American restaurant’s pastry chef. He will also become co-partner of the restaurant along with executive chef Kevin Fink.
Pressley was previously the chef de cuisine at Uchiko and took over as St. Philip’s executive chef earlier this year after Philip Speer resigned from his position. To prepare for his new role, Pressley is spending time in Mexico City’s Pujol to learn about different techniques with masa and grain. Bristol-Joseph worked in The River Cafe and Blue Fin in New York, as well as Zona 78 in Arizona along with Fink.
Set to open in the fall in SkyHouse building on Rainey, Emmer & Rye will focus on two serving styles. There’s the weekly seasonal menu or dim sum-inspired small plates from carts. There will be brunch and late night offerings, too.
