Where: Emmer & Rye, Austin
51 Rainey St.; 512-366-5530; emmerandrye.com
Why Fink is amazing: He’s wildly passionate about grains, milling up to 15 kinds in his Austin kitchen. He uses them to make everything from the White Sonoran Bialys he often serves at brunch to Red Fife tagliatelle with merguez, tomato and fennel.
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Born: Concord, MA, 1984