Page Pressley

Chef
Page Pressley

Austin

About Page Pressley

Growing up in Santa Fe, New Mexico, Page Pressley was drawn into the kitchen at a young age as his Italian godmother prepared robust dishes with fresh, quality ingredients. After working as a line cook in Santa Fe, Pressley was inspired to pursue a more formal education at The Culinary Institute of America in Hyde Park. Upon graduating and returning to the southwest, Pressley managed kitchens at several highly acclaimed fine-dining establishments, including the praised Trattoria Nostrani in Santa Fe and The Bellagio’s Le Cirque in Las Vegas. Pressley made the move to Texas in 2011 to join the Uchi team as sous chef, working alongside Chef de Cuisine Kaz Edwards as an essential member of the Uchi Houston opening team. After two years of crafting menus and developing Uchi Houston, he moved to Austin to take the position of chef de cuisine at Uchiko. Pressley left briefly in 2014 to become the corporate executive chef at Starr Restaurants in Philadelphia, where he oversaw forty restaurants. He returned to Austin when he was asked to run the team at St. Philip as executive chef. Pressley brings his talent, vision, creativity, and work ethic with him as chef de cuisine at Emmer & Rye, which opened in November 2015 on Rainey Street. Helmed by Executive Chef Kevin Fink, one of Food & Wine’s 2016 “Best New Chefs,” Emmer & Rye brought a unique dining experience to Austin, as the restaurant is the city’s first to offer contemporary American seasonal small plates passed on circulating carts as part of their meal. The restaurant has been included in Bon Appétit’s “America’s Best New Restaurants 2016” list as well as Texas Monthly’s 2016 “Where To Eat Now” list.

My Venues


At My Venues

Cacio e Pepe
$$, Outdoor Seating, Modern, Full Bar, Restaurant, Tapas, New American, Rainey Street Historic
"You can’t go wrong on any pasta here, but this is the one that never leaves the menu and is the best you’ve ever had. Simple classic dish of cheese and spaghetti, but they secret of fermented tomato water keeps it so creamy!"
Johnny Cakes
$$, Outdoor Seating, Modern, Full Bar, Restaurant, Tapas, New American, Rainey Street Historic
"Rule number one at Emmer & Rye, save Rome when ordering for the dim sum cart.... and Johnny Cakes are the biggest must on the cart. Though they change slightly with ingredients day to day... they are always delicious and warm and heavenly"