A MICHELIN GREEN STAR COLLABORATION: CHEFS KEVIN FINK, DANIEL KIM AND DONNACHADH FAMILY WINES PRESENT A ONE-NIGHT-ONLY DINNER AT RINCON HILL FARM
Austin's acclaimed Emmer & Rye founder and Monte’s Chef Daniel Kim join Donnachadh Family Wines for an intimate dinner celebrating sustainable agriculture, seasonal cooking and Sta. Rita Hills wines
CARPINTERIA, CA – A shared commitment to sustainability will bring together three leaders in regenerative agriculture and hospitality for a one-night-only culinary collaboration as James Beard Award-nominated Chef Kevin Fink of Austin’s Emmer & Rye Hospitality Group, Chef Daniel Kim of Monte’s by Endwell Hospitality, and Donnachadh Family Wines present a Michelin Green Star collaborative dinner on Thursday, July 23, at Rincon Hill Farm. Guests will begin with a guided farm tour before enjoying canapés and a multi-course family-style dinner collaboratively created by Kim and Fink using ingredients harvested from the farm, with each course thoughtfully paired with organically farmed estate wines from Donnachadh Family Wines.
The collaboration unites three partners whose work begins with the land. The husband-and-wife-owned Donnachadh Family Wines has built its reputation on organically farmed vineyards and low-intervention winemaking in the Sta. Rita Hills of Santa Barbara, making it a natural partner for Chef Kevin Fink of Emmer & Rye and Chef Daniel Kim of Monte’s; two chefs whose Michelin Green Star-recognized restaurants share a deep commitment to regenerative agriculture and sustainability. Set against the backdrop of Rincon Hill Farm, the eight-acre regenerative farm that supplies much of the produce served at Monte’s, the dinner celebrates the connection between the vineyard, the farm and the table.
"At Donnachadh, we've always believed the best wines begin with healthy soils and thoughtful farming, so partnering with chefs and a farm that share that philosophy felt incredibly natural. I've had the chance to watch Kevin build something really special in Austin over the years, and I'm so excited to welcome him to Santa Barbara." said Vilma Mazaite, General Manager of Donnachadh Family Wines.
Fink is the chef and founder of Emmer & Rye Hospitality Group in Austin, Texas, where his flagship restaurant, Emmer & Rye, earned Bon Appétit's Best New Restaurant honor in 2016 and later a Michelin Green Star in 2024 for sustainability. He has since been named a James Beard Award finalist for Best Chef: Southwest and Best Chef: Texas, and his restaurant Hestia was named Robb Report's #1 Best New Restaurant in America.
“Building a menu straight off Rincon Hill Farm's harvest is exactly the kind of challenge I love. 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," said Chef Kevin Fink.
Kim leads Endwell Hospitality’s West Coast culinary projects, including Monte’s, drawing on his experience in Michelin-starred kitchens including The Restaurant at Meadowood, Providence and Le Cirque Las Vegas. Prior to joining Monte’s, Kim served as Executive Chef of Hibi in Los Angeles, where his modern Korean cuisine earned Michelin recognition within months of opening. At Monte’s, he has worked closely with the team at Rincon Hill Farm to create menus that reflect the farm’s regenerative harvest, a philosophy that helped earn the restaurant a Michelin Green Star just three months after opening.
“The best meals begin long before they reach the table,” said Chef Daniel Kim. “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.”
Tickets for the dinner are $250 per person, plus tax and gratuity. With limited seating available, early reservations are recommended.
Reservations are now open at OpenTable.
WHEN:
Thursday, July 23, 2026
5:00 PM – Guests will begin with a guided farm tour, followed by canapés and a seated family-style dinner
Tickets – here
WHERE:
Rincon Hill Farm
6790 Rincon Rd.
Carpinteria, CA 93013
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About Donnachadh Family Wines
Donnachadh (DON-nuh-kuh) Family Wines is a family-owned, organically farmed estate on Santa Rosa Road in the Sta. Rita Hills AVA of Santa Barbara County. The 285-acre property was planted in 2013 by founders Drew and Laurie Duncan, whose hillside and riverside blocks catch the same ocean fog and wind that give the Sta. Rita Hills its singular character. Winemaker Ernst Storm crafts Pinot Noir, Chardonnay, Syrah, and Gamay Noir from the estate's varied soils, working alongside General Manager Vilma Mazaite, an Advanced Sommelier and Food & Wine Top 7 Sommelier honoree. The resulting wines have earned recognition from Wine Enthusiast, Wine Advocate, and James Suckling. Donnachadh takes its name from the ancient Gaelic word for the Duncan family's Scottish clan, a heritage reflected in the tasting room's label art, drawn from the water kelpies and creatures of Scottish folklore. The tasting room is located in the heart of Los Olivos. For more information, visit www.donnachadh.com
About Chef Kevin Fink
Kevin Fink is a Partner and Chief Executive Officer of five nationally renowned restaurants in Austin, Texas including Emmer & Rye, Hestia, Kalimotxo, Canje and Ezov, as well as two concepts in San Antonio, Ladino and Henbit. Fink has also led the development of Pullman Market in San Antonio, the largest culinary market in the Southwest featuring a specialty grocer, a whole animal butcher, a sourdough bakery, a chef supply shop, five quick-service eateries and four distinct restaurants - Mezquite, Fife & Farro, Isidore and Nicosi. Fink’s culinary career began over 15 years ago, but his love for food, restaurants and hospitality developed at an early age when he would trail his father, learning the ins and outs of the restaurant industry. Fink opened the first concept, Emmer & Rye, in late 2015 and was soon named one of Food & Wine magazine’s “Best New Chefs” and awarded “Best New Restaurant 2016” by Bon Appetit. In 2020, Fink opened Hestia, which has been named “#1 Best New Restaurant in America” by Robb Report, and he has also been a finalist for James Beard Award for Best Chef: Southwest (2019) and Best Chef: Texas (2020). In 2022, Fink’s restaurant Canje was awarded “Best New Restaurant 2022” by Bon Appétit and was featured in The New York Times as one of “America’s Best Restaurants of 2022.” Fink’s restaurants have also earned significant recognition from the MICHELIN Guide. In the 2025 Texas edition, Hestia retained its MICHELIN Star, while Emmer & Rye received both a MICHELIN Green Star and a Bib Gourmand distinction. Ezov was once again MICHELIN Recommended. In San Antonio, the group’s Pullman Market restaurants also received multiple honors: Isidore was awarded both a MICHELIN Star and Green Star, Nicosi earned a MICHELIN Star, and Mezquite and Ladino were recognized with Bib Gourmands.
About Chef Daniel Kim
Daniel Kim is Executive Chef leading Endwell Hospitality’s West Coast culinary projects, including Monte’s in Montecito. A Michelin-trained chef, Kim previously served as Executive Sous Chef at The Restaurant at Meadowood and held roles at Providence in Los Angeles and Le Cirque Las Vegas. He later became Executive Chef of Hibi in Los Angeles, where his modern Korean cuisine earned Michelin recognition within months of opening. Under Kim’s leadership, Monte’s earned a Michelin Green Star in 2026 just three months after opening, recognizing the restaurant’s commitment to sustainable gastronomy and regenerative agriculture.
Merrie Jane Pearson (MJ)
