Food & Wine Best New Chef 2016 Kevin Fink learned his way around durum wheat in Florence at Trattoria 13 Gobbi; staging at NOMA didn’t hurt his grains education, either. He mills heirloom flours on his Komo Mill for pastas—emmer farfalle, Blue Beard durum cacio e pepe. He grinds ancient Mexican corn varieties from the artisan supplier Masienda for polenta, arepas, and fritters. He puffs wheat berries to punctuate a tartar, and ferments and pressure cooks emmer and Red Fife for a grain salad. He’s also working with Austin’s Richardson Farms to grow the namesake grains. But perhaps the most exciting thing about this place is an approach to the grain we might call “bran to endosperm,” wherein the chef uses parts of the grain in fascinating ways: Bran innoculates mushroom starts and stands in for semolina as a dusting on sourdough and English muffins; Sonoran white wheatberries get fermented for a delicate, golden vinegar.