Our Philosophy
Wink Restaurant opened in the Summer of 2001.
We are a "Cook's Kitchen" that fully embraces Farm to Table ideology, as well as Local Farms & Gardens, Small Family Farms, and Sustainable Agriculture. Well over 75% of the items on our menu come from within 100 miles of the restaurant.
The restaurants philosophy is rooted in the underpinnings of The Slow Food Movement and plain Austin-style Hospitality. We believe that some of the most memorable and meaningful moments in life happen at table while sharing a meal with friends and family.
We look forward to sharing an evening with you!
Our Team
STEWART SCRUGGS
Chef & Co-Owner
A native of Austin, Stewart Scruggs graduated from The Culinary Institute of America, in Hyde Park, New York, and has worked for The Four Seasons Hotel in New York City, and Stephan Pyles in Dallas. From 1991 to 1996, Scruggs was Chef / Co-Owner of Zoot Restaurant in Austin, garnering praise from The London Times to The Austin American Statesman. From 1999 to 2001, he was Executive Chef at Brio Vista in Austin. He is co-founder of The Red Ribbon Dinner Series benefiting AIDS Services of Austin..
MARK PAUL
Chef & Co-Owner
An alumnus of Peter Kump's School for the Culinary Arts, Mark Paul has worked in many renowned restaurants, including The James Beard Foundation (New York), Le Cirque (New York), and Charlie Trotter's (Chicago). After coming home to Austin in 1995, Mark was at Brio and at Brio Vista. In 2001 he partnered with Stewart Scruggs to open Wink, and in 2003 the pair took over long time Austin favorite Zoot (they shuttered it in 2012). He is a member of Slow Foods International, a member of The James Beard Foundation, and a vocal advocate for small local farms and sustainable agriculture.
“The restaurant that Mark Paul and Stewart Scruggs opened in 2001 has served as culinary training ground for a host of Austin chefs. That fact, combined with excellent service and consistent execution, makes Wink a vital piece of the Austin Dining Landscape.”