Emmer & Rye, Austin
Born and raised in Florida, Tim Welch became interested in cooking at the age of 18 in Gainesville, where he began working his way around several restaurants. In 2013, Welch moved to Europe with his girlfriend (now wife) where he worked at two world-renowned restaurants in Belgium, Le Chalet de la Foret and Rouge Tomate. Six months later, Welch moved to Montpellier, where he spent some time staging at restaurants and working in vineyards.
Welch later moved to Boston, where he was first introduced to the beauty of grains at SRV, a restaurant well known for its pasta program. Welch admired the art of the grain and began to spend time at home milling, sifting, and shaping pasta. Welch and his wife then moved to Paris, where he worked at Frenchie, which was recently awarded its first Michelin Star.
In 2016, Welch moved to Austin, where he found his home at Emmer & Rye, working his way from chef de partie to sous chef and now chef de cuisine. Helmed by Executive Chef Kevin Fink, Emmer & Rye brings a unique dining experience to Austin as the restaurant is designed around the farmer’s haul and is the city’s first to offer contemporary American seasonal small plates passed on circulating carts. The restaurant was named 2018 Best Restaurant in Austin American-Statesman and one of America's best new restaurants in Bon Appétit. Serving as the chef de cuisine at Emmer & Rye, Welch currently lives with his wife, his dog (Tuna), and their backyard chickens (Bread, Butter, Cheese, Chocolate, and Money).