Meet the Chefs
Decades of fire-cooking craft, brought together under one hearth.
Mireille Tanaka
Executive Chef
Mireille trained in Lyon and spent six years running hearth kitchens across the Mediterranean before bringing her live-fire philosophy to Ember & Oak. She designs every seasonal menu around what the wood fire does best.
Live-Fire Cooking
Darius Cole
Head Chef, Pastry
Darius built his career in New York's fine-dining pastry kitchens before turning his attention to smoke and char — his desserts use the same hearth that cooks the mains, balancing sweetness with quiet bitterness.
Smoked Desserts
Amara Osei
Sous Chef
Amara oversees the raw bar and seafood program, sourcing daily from small day-boat fleets and treating each catch with as little intervention as possible — just fire, salt, and citrus.
Seafood & Raw Bar