Michelin-Recognized Chefs Unite for Farm-to-Table Collaboration Chef Kevin Fink of Austin's Emmer & Rye Hospitality Group and Chef Daniel Kim of Monte's will host a one-night-only dinner on Thursday, July 23, at Rincon Hill Farm in Carpinteria, California, in partnership with Donnachadh Family Wines. The eight-acre regenerative farm, which supplies much of the produce to Monte's, will serve as both the source of ingredients and the dining venue. Guests will begin at 5 p.m. with a guided tour of the farm, followed by canapés and a multi-course family-style dinner. Each course will be paired with organically farmed estate wines from Donnachadh's Sta. Rita Hills vineyard. Tickets are $250 per person, plus tax and gratuity, with reservations available through OpenTable.
Shared Philosophy on Farming and Sustainability Both Emmer & Rye and Monte's hold Michelin Green Stars, recognizing their commitment to sustainable gastronomy. Donnachadh operates as an organically farmed estate using low-intervention winemaking practices. The collaboration reflects how farming has become central to both chefs' culinary philosophy. "Building a menu straight off Rincon Hill Farm's harvest is exactly the kind of challenge I love," said Chef Kevin Fink. "It means the menu comes together around whatever's coming out of the ground that week, and working with Vilma to pair it with wine made with the same philosophy and respect for the land makes the whole experience feel incredibly intentional." Chef Daniel Kim added: "The best meals begin long before they reach the table. Our cooking begins with the incredible work happening every day at Rincon Hill Farm, so collaborating with Kevin and pairing that harvest with Donnachadh's wines feels incredibly natural. It's inspiring to bring together people who share the belief that caring for the land is the foundation of exceptional food and wine."
Chef Credentials Fink opened Emmer & Rye in late 2015, earning Bon Appétit's Best New Restaurant honor in 2016 and a Michelin Green Star in 2024. He has been named a James Beard Award finalist for Best Chef: Southwest and Best Chef: Texas. His restaurant Hestia was named Robb Report's #1 Best New Restaurant in America. Kim leads Endwell Hospitality's West Coast culinary projects after working in Michelin-starred kitchens including The Restaurant at Meadowood, Providence, and Le Cirque Las Vegas. At his previous position as Executive Chef of Hibi in Los Angeles, his modern Korean cuisine earned Michelin recognition within months of opening. Monte's earned its Michelin Green Star in 2026, just three months after opening.
Why It Matters
This collaboration signals how Michelin-recognized restaurants are deepening their farm partnerships as sustainability credentials become central to fine dining hospitality. The one-night format—increasingly common among high-profile chefs—demonstrates operators' ability to command premium pricing ($250 per person) and generate press for limited-run farm-focused experiences that reinforce their commitment to regenerative sourcing.
For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.
Written by FBM Publications Editors
