Rooted in Tradition, Fueled by Fire

At Ember & Oak, we believe that the purest flavors are coaxed out, not forced. We abandoned gas tops and modern culinary shortcuts to return to humanity's oldest cooking method: an open wood fire. Every dish we serve, from our ocean starters to our signature dry-aged steaks, has been kissed by the smoke and heat of our custom-built 12-foot oak hearth.

Meet Chef Cole

Executive Chef Marcus Cole spent over a decade honing his skills in Michelin-starred kitchens across Europe and South America, developing a deep respect for the unpredictable nature of cooking over live fire. He works directly with local purveyors and sustainable farms to select the highest quality dry-aged beef and local seafood every single day. His philosophy is refined, seasonal, and centered around the oak fire.

"I am here to honor the fire and the ingredients." — Chef Marcus Cole