What makes Ember & Ash unique is Scott Calhoun and Dave Feola’s modern approach to what they believe is a lost art- worldly peasant food with an emphasis on nose to tail and root to leaf cooking. Our focus is to work with local farms and purveyors that are dedicated to minimizing their carbon footprint. Our team utilizes a custom built, all wood burning hearth to bring together modern ingredients and techniques with old world cooking. Our thoughtfully engineered food and beverage programs have allowed us to utilize all the parts of our ingredients to reduce waste and promote sustainability. The goal is simple, bring to light the beauty of worldly peasant food in a more modern and approachable light.
Scott Calhoun, Executive Chef, has a varied culinary background who started working at a local sandwich shop in Lancaster, PA and never looked back. At 23 he attended The Culinary Institute of America. Upon graduation he accepted a job in NYC at Jean Georges, where he met Dave. When he left JG he ventured to Philadelphia to work for Marc Vetri and Jeff Michaud at Osteria. He remained with the Vetri group moving on to open Lo Spiedo (Now Bar Amis) as the head chef, moving on to take a position as Chef De Cuisine for Stephen Starr’s Parc on Rittenhouse Square. And eventually took over as the Executive Chef at Spice Finch for Jen Carrol in the Warwick Hotel. Scott’s 19 plus years of experience in kitchens has molded him into the creative driven chef he is today.
Dave Feola, Executive Chef, began his career in Rome, NY working in a local Italian restaurant. He then moved to NYC where he began in a small sushi and izakaya restaurant. After that he worked at Mesa Grill, Toqueville, and Jean Georges. After leaving NYC he also migrated to Philadelphia to assist Greg Vernick with the opening of Vernick Food and Drink. He stayed there for 5 years before moving on to become the executive chef at South Gate, a Korean street food favorite in Rittenhouse. His last stint before this venture to open Ember & Ash was with Stephen Starr’s Barclay prime, where he focused on honing in his butchery and meat skills at the acclaimed steak house. Dave has been in the restaurant business now for over 21 years, which has given him an incredibly fine-tuned attention to details and work ethic that are unmatched.
Gianna Spatoulas, General Manager, started her career in restaurants at the age of 16 working in a cafe. After leaving home to attend school she worked at a fast casual restaurant as a dishwasher, working her way through all positions both in front and back of the house. She then moved to Maine where she worked at a sushi restaurant, fine tuning her customer service skills. She moved to Philadelphia in 2009 where she continued to explore her interest in restaurants, as well as working as a property manager for a large development group, managing several large-scale residential properties. In 2012, Gianna began working with the Vetri Family at Osteria, where she met Scott. She then was promoted to a management position at Lo Spiedo (Now Bar Amis) and eventually became the General Manager. Most recently she worked for Michael Schulson and the Schulson Collective. Her over 16 years of experience in restaurant operations has elevated her operational and service abilities.