Marco Torres
Executive Chef & Founder
Michelin-trained across Spain, France and the UK. Marco’s wood-fire philosophy and obsession with Pacific Northwest ingredients define every dish at Ember & Oak.
"Fire is our oldest tool — we just know how to use it with precision."
Ember & Oak was born from Executive Chef Marco Torres' decade of Michelin-starred kitchens across Europe and a single conviction: that the finest ingredients, a live wood fire, and genuine hospitality belong on the same plate. In 2019 he brought that vision to 1250 Granville Street, Vancouver, and hasn't looked back.
Every dish begins at our open-hearth kitchen where seasoned oak and fruitwood give meats, seafood and vegetables a depth no gas flame can match. Meanwhile our 200-label wine cellar — curated by Head Sommelier Sofia Reyes — pairs every course with intention, not convention.
We source entirely from Pacific Northwest farms, fisheries certified by Ocean Wise, and small-batch producers who share our values. The result is a menu that changes with the seasons and a dining room that feels like a destination worth returning to.
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