Ember & Oak Kitchen opened in 2017 with a simple philosophy: great food starts with great ingredients. We work directly with 14 farms and producers within 150km of Vancouver to build our menus each season, which means what you eat today reflects what the land around us is doing right now.
Our head chef, Marco Reyes, trained in Lyon and has cooked at two Michelin-starred restaurants in Europe before returning to his home city. He leads a kitchen team of eight who share his obsession with craft, waste reduction, and flavour.
We seat 60 in the main dining room and 20 in a private room downstairs, available for buyouts, corporate dinners, and special occasions. We also offer a catering service for off-site events across Metro Vancouver.
01
Seasonal Menus
Our menu changes four times a year to reflect the best of what local farms are producing.
02
Local Sourcing
Every ingredient is traceable. We name our suppliers on the menu because we are proud of them.
03
Waste Zero
We compost, preserve, ferment, and cure. Our kitchen waste target is under 5%.
04
Warm Hospitality
We train our team in genuine hospitality, not scripted service. You should feel at home here.