At Ember, we offer local-Californian inspired cuisine with authentic & vibrant Mediterranean influences. We believe in only working with superior, fresh, organic & local ingredients that Bay Area farmers markets have to offer. We work with the seasonal harvest in an effort to showcase each distinguishable and perfectly in-season ingredient.
Culinary influences of authentic and vibrant Mediterranean food. Blending a myriad of flavors, spices, and ingredients into an exquisite tapestry of taste. Fresh olive oil, succulent tomatoes, aromatic herbs, and vibrant spices create a symphony of flavors that dance on the palate. Each dish showcases the Mediterranean’s rich cultural heritage. Whether it’s the simplicity of fresh seafood or the complexity of spice combinations, Mediterranean cuisine is a celebration of boldness, freshness, and the joy of savoring every bite.
"Our Mediterranean dishes are packed with a harmonious blend of spices and vegetables."
"Mediterranean dishes that are flavorful and hearty "
Executive Chef and Owner
Chef Deniz was born and raised in Izmir, Turkey. As long as he could remember, he has wanted to be a chef. Deniz’s passion for cooking began at a young age, cooking fresh foods in their farm with traditional cooking technique and baking bread and alongside his mother and grandma in his hometown of Izmir, Turkey.He was spending his whole time in farm, growing foods and simple cooking. So he decided to go culinary school after secondary school.
After attending culinary high school at 13, Deniz worked as a internship in luxury hotels. After graduated in high school he started to work as a Private Chef in a luxury yacht for 2 years. While he was working in yacht, he traveled many countries, including France, Italy, Morocco, Netherland etc. But he always wanted to improve himself more, so he wanted to study gastronomy. While he was working, he started to study University exams and won the Gastronomy and Culinary Arts Program in Pamukkale University, Turkey.
He always wanted to work and learn more techniques in Michelin star restaurants. While he was studying he started to send many letter of agreement to Michelin star restaurants. And he received a invitation letter from a Michelin star La Cabra restaurant Madrid, Spain. He was the first student who worked in a Michelin star restaurant in his university.
Deniz always knew he wanted to work for one of the best restaurants in the world. While he was working in Madrid, he made a reservation to Queque Dacosta restaurant, Valencia that one of the best 3 Michelin star restaurant in the world. So he met with Chef Quique Dacosta and started to work 3 Michelin star Quique Dacosta restaurant in 2018.
After finished the University he started to work in Macakizi Restaurant that one of the best restaurant in Turkey.
He met with Chef Alex Hong who is the owner and chef a Michelin star restaurant at San Francisco in 2019. He moved to San Francisco for work with Chef Alex in late 2019 and worked with him 2 years.
Chef Deniz always wanted to show his culture, techniques, passions where learned from his family. So he stopped to work in restaurant industry and started to work as a Private Chef. He traveled to all USA and cooked private foods more than 200 families.
Finally He met with Giorgio who has more than 6 restaurant owner. They decided to open a restaurant together. Now they are opening Ember Bistro in May 2023.